The effects of particle size, connective tissue and cooking regime upon properties of washed mechanically recovered broiler meat

Abstract

Mechanically recovered meat (MRM) from broilers was washed with water, with or without prior chopping and with or without sieving to remove connective tissue. The resultant protein extract was mixed with salt and cooked in a one-step (directly to 80ЊC) or two-step (to 55ЊC and then to 80ЊC) cooking regime, to form gels. Washing broiler MRM gave stronger gels with lower cooking loss and expressible moisture than unwashed broiler MRM. These washed gels were also lighter in colour and less red. The best products were produced when some of the collagen had been removed by sieving, but not if the samples had first been chopped, even though the total protein and dry matter contents were also reduced. A two-step cooking procedure enhanced gel strength. Evidence of a more porous, but dense, structure of washed broiler MRM subjected to a two-step cooking treatment was given by scanning electron microscopy and these differences could be related to the changes in gel strength and water holding.

Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

“…Literature reports indicate high utility of mechanically recovered meat of different slaughter animals as a raw material for the production of surimi [1][2][3]. The mechanically recovered poultry meat (MRPM) is a very inexpensive raw material, sometimes of a low technological and nutritive value.…”

Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat

“…Mechanically recovered poultry meat (MRPM) is a raw material with limited processability due to its disadvantageous chemical composition, lowered functionality, highly comminuted structure and limited storage and microbiological stability. The myofibrillar protein preparation, obtained by washing it several times with water, is characterized by very good technological properties, first of all a high ability to form strong gels after being heated [4,14,21,25,29]. However, freezing and frozen storage of meat and of the preparation result in a significant deterioration of their functional properties, such as protein solubility, water holding ability after heating and the ability to form gels of desired quality [5,23].…”