Date of Award

1995

Document Type

Dissertation

Degree Name

Doctor of Philosophy (PhD)

Department

Animal Science (Animal, Dairy, and Poultry Sciences)

First Advisor

Kenneth W. McMillin

Abstract

The demand for breast meat has caused a surplus of broiler legquarters, which cannot be easily or efficiently deboned by hand. Oxidative stability and texture of mince recovered with two mechanical deboners, a belt/drum separator with 5 mm (BD5), 2 mm (BD2), and 5 mm followed by 2 mm (BD5/2) drum or auger/sieve (SD) deboner with slit openings of 0.25 mm, were evaluated. Mechanical deboned chicken meat (MDCM) had higher fat, ash and lower moisture than hand deboned meat. BD2 meat contained calcium at levels below those allowed by USDA, but had higher fat that decreased oxidative stability. Washing of MDCM with a sequence of water, 0.5% sodium bicarbonate solution, and water (3:1 solution to meat) reduced fat, protein, and ash, but increased moisture. Washing reduced the HunterLab a color and increased HunterLab L values. Presoaking of legquarters in 1% Kena (commercial blend of sodium tripolyphosphates) prior to deboning decreased TBA values during storage of MDCM at 4.4 C for 0, 3, 7 days compared to the 1% citric acid presoaked treatment. Presoaking with deionized water resulted in meat with similar characteristics to meat from unwashed legquarters. Washing of MDCM resulted in decreased yield, which increased protein in the wash water. Each wash increased moisture and HunterLab L, and decreased protein, fat, and HunterLab a values in meat. Calcium, phosphorus, and iron in meat decreased with washing. Protein analysis and sodium dodecyl sulphate polyacrylamide gel electrophoresis of aqueous wash revealed that protein was removed in each successive aqueous wash phase. Washing of MDCM reduced fat and ash, enhanced oxidative stability, decreased redness and increased lightness of MDCM. This technology would help create a diversified usage and added value for the MDCM which could be economically and efficiently produced in large amounts from chicken parts.

Pages

201

DOI

10.31390/gradschool_disstheses.6132

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