Utilisation of Turkey Meat in Further-processed Products

Richardson, RI

doi:10.1007/978-1-4615-2059-7_9

Cited by 3 publications

(3 citation statements)

References 124 publications

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“…Enrobing adds numerous advantages to meat products such as value addition, versatility to consumers and improvement of nutritive value as well as eating and microbial qualities of the products (Richardson 1989). Edible coatings and films generally can be defined as thin layers of edible materials applied on or even within foods by immersing, brushing, spraying or wrapping, in order to offer a selective barrier against the transmission of gases, vapors and solutes while also offering mechanical protection.…”

Section: Introductionmentioning

confidence: 99%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

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The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P<0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P<0.05) whereas the scores for various sensory attributes decreased significantly (P<0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.

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Section: Introductionmentioning

confidence: 99%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

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“…It includes two distinct steps, i.e., breading and battering. Enrobing brings several advantages to meat products such as value addition, versatility to consumers and improvement of nutritive value as well as eating and microbial qualities of the products (Richardson 1989). Battered and breaded or coated systems have the benefits of versatility and familiarity because they enhance the flavor and texture of processed food products (Mandava and Hoogen Kamp 1999; Biswas et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of Enrobing on the Quality and Shelf Life of Buffalo Meat Cutlets Under Frozen Storage

Ahamed

Anjaneyulu

Sathu

et al. 2007

Journal of Muscle Foods

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Quality and shelf life of enrobed buffalo meat cutlets packaged in low‐density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly (P < 0.01) lower shrinkage, moisture and fat contents than uncoated cutlets. The pH of the enrobed cutlets showed a nonsignificant (P > 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant (P > 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower (P > 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly (P > 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value‐added convenience meat‐based products.

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“…Mechanically recovered meat (MRM) from poultry differs significantly from hand deboned poultry meat, having a higher fat content, shorter microbiological and chemical storage life, darker colour, smaller particle size and poorer textural properties (Baker & Bruce, 1989;Richardson, 1989). Whilst poultry MRM differs from fish mince, having a higher fat, pigment and collagen content, recent studies have shown that washing, in a surimi-type process, can produce a more stable product with reduced fat and haem pigments and an improved cooked gel strength (Dawson et al, 1988(Dawson et al, , 1990Kijowski, 1989;Kijowski et al, 1991a;Knight et al, 1991;Schreurs et al, 1991;Yang & Froning, 1992a,b,c;Trziszka et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

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

Kijowski¹,

Richardson

1996

Int J of Food Sci Tech

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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.

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Utilisation of Turkey Meat in Further-processed Products

Cited by 3 publications

References 124 publications

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Effect of Enrobing on the Quality and Shelf Life of Buffalo Meat Cutlets Under Frozen Storage

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

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