Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages
Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurt...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2021-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12294/ |
| _version_ | 1797222211518464000 |
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| author | Danika K. Miller Joseph G. Sebranek Laura E. Yoder Rodrigo Tarté Steven M. Lonergan |
| author_facet | Danika K. Miller Joseph G. Sebranek Laura E. Yoder Rodrigo Tarté Steven M. Lonergan |
| author_sort | Danika K. Miller |
| collection | DOAJ |
| description | Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing. |
| first_indexed | 2024-04-24T13:17:43Z |
| format | Article |
| id | doaj.art-e6a5322207d64f90b7ad1c8a2c6fa34b |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:43Z |
| publishDate | 2021-08-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-e6a5322207d64f90b7ad1c8a2c6fa34b2024-04-04T17:28:49ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-08-015110.22175/mmb.12294Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type SausagesDanika K. Miller0Joseph G. Sebranek1Laura E. Yoder2Rodrigo Tarté3https://orcid.org/0000-0002-5329-7827Steven M. Lonergan4Department of Animal Science, Iowa State UniversityIowa State UniversityDepartment of Animal Science, Iowa State UniversityDepartment of Animal Science, Iowa State UniversityIowa State UniversityMechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.https://www.iastatedigitalpress.com/mmb/article/id/12294/mechanically separated chickenmechanically separated poultryfrankfurterssausage |
| spellingShingle | Danika K. Miller Joseph G. Sebranek Laura E. Yoder Rodrigo Tarté Steven M. Lonergan Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages Meat and Muscle Biology mechanically separated chicken mechanically separated poultry frankfurters sausage |
| title | Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages |
| title_full | Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages |
| title_fullStr | Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages |
| title_full_unstemmed | Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages |
| title_short | Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages |
| title_sort | compositional differences among types of mechanically separated chicken and their influence on physicochemical attributes of frankfurter type sausages |
| topic | mechanically separated chicken mechanically separated poultry frankfurters sausage |
| url | https://www.iastatedigitalpress.com/mmb/article/id/12294/ |
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