Meat species adulteration imposes substantial concern to consumers in terms of economic loss, food allergy, religious observance, and food safety. Federal and state laws require that meat products be labeled as to the species they contain. Species substitutions, such as substitution of horse meat for beef and pork for sheep meat, have been reported in several countries (Matin, 1981). As mechani...

The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-...

This study evaluated the 2-thiobarbituric acid (TBA) method for the measurement of lipid oxidation in samples of mechanically deboned chicken meat (MDCM), both gamma irradiated with doses of 4.0 and 5.0 kGy and non-irradiated. The values for the percent recuperation of 1,1,3,3tetraethoxy-propane (TEP) and for the conversion factor K for the samples irradiated with doses of 4.0 and 5.0 kGy and t...

Deboning of meat is an important technology to improve yield and sustainability of meat production. Mechanically separated meat (MSM) is generally considered to be of inferior quality, and its use is subject to strict regulations. Manually deboned meat is accepted as regular meat, and not subjected to the same restrictions. Today, the development of the technology for mechanical meat-bone separ...

The purpose of this work was to study the influence technological aspects on quality characteristics MMV (mechanically deboned poultry meat at low pressure), in order obtain more informative material that could be used when carrying out standardization product, which contribute observance laws about food products. It has been proved that, direction, detailed data can obtained from results compl...

The objective was to evaluate the effect of postmortem aging on marination performance of early-deboned chicken breast fillets (pectoralis major) with different color lightness. Effects of marination on muscle shear force were also determined. Early-deboned (2 h postmortem) broiler butterfly fillets were visually selected based on their color lightness (pale, normal, and dark) from a commercial...

When someone takes a bite of a chicken filet sandwich, the last thing he or she wants to do is to bite down a piece of bone in the meat. That is also the last thing the food industry wants. Because there is an increase of demand for larger sortments of food products there was a need for automation of the processes involved in the preparation of the meat, fish or other food products. Using this ...

Meat-containing bread with the use of hemp flour has been devised, subsequent assessment its physical and chemical, sensory properties involving study into technological indicators new products. Three experimental formulations for meat-containing were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, 8, 10, 12 % flour. A from combined raw materials was...