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 fresh [Poss Design Limited, Oakville, Ontario, Canada]) and breast trim (CBT) were used as raw materials in frankfurters. Texture, color, lipid oxidation measured over a refrigerated storage period of 98 d. Both MSC higher fat lower moisture than CBT. frankfurters had L* a* values CBT frankfurters, with MSC2 having the lowest highest (P < 0.05). Thiobarbituric acid-reactive substances MSC1 0.05) Texture Profile Analysis hardness, cohesiveness, resilience, chewiness Differences among resulted detectable differences finished product attributes, being darker redder levels underscoring importance understanding specific functional attributes obtained by processes prior to formulation manufacturing.