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Effect of Polyphosphates on Binding Properties of Chicken Meat1
1104
F. B. MATHER, W.
O. WILSON AND A. E.
corder is adequate to give separation of the pen deflections so they are easily read. At this speed each Esterline-Angus recording chart can be used for about 30 days. CONCLUSION
ACKNOWLEDGMENT
The assistance of Mrs. Jane Archer in preparing Figures 1 and 2 is gratefully ac-
knowledged. C. F. Meyerdick is thanked for the valuable suggestions which he provided. REFERENCES Arrington, L. C , H. Abplanalp and W. O. Wilson, 1962. Experimental modification of the laying pattern in Japanese quail. British Poultry Sci. 3 : 105-113. Bastian, S. W., and M. X. Zarrow, 1954. An automatic recording device for the time of oviposition in hens. Poultry Sci. 33: 619-622. Biellier, H. V., and O. W. Ostmann, 1960. Effect of varying daylength on the time of oviposition in domestic fowl. Missouri Agr. Expt. Sta. Res. Bui. 747. Egge, A. S., and R. B. Chaisson, 1963. Endocrine effects of diencephalic lesions in the White Leghorn hen. Endocrinology, 3 : 346-361. Hinds, H. B., 1949. Environmental factors and their effect on the natural egg cycle. Arizona Agr. Exp. Sta. Bui. 222. Rauch, V. W., 1963. tiber den Legerhythmus von Kafighennen. Archiv. fiir Geflugelkunde, 27: 156-170. Weiss, H. S., and P. D. Sturkie, 1952. An automatic oviposition recorder. Poultry Sci. 3 1 : 234-237. Wilson, E. D., and M. X. Zarrow, 1961. An electric device for determining the time of oviposition in the domestic hen. Poultry Sci. 40: 1648-1649. Wilson, W. O., and H. Abplanalp, 1956. Intermittent light stimuli in egg production in chickens. Poultry Sci. 35: 532-538. Wilson, W. O., 1962. Recording time of oviposition in poultry. Poultry Sci. 4 1 : 1964.
Effect of Polyphosphates on Binding Properties of Chicken Meat1 G L E N N W.
Department
FRONING
of Poultry Science, University
of Connecticut,
Storrs,
Connecticut
(Received for publication January 22, 1965)
K
LOSE e,t al. (1963) reviewed much of the previous work on use of polyphosphates in poultry meat products, and particular reference has been given to mois1
Scientific Contribution No. 121, Agricultural Experiment Station, University of Connecticut, Storrs.
ture retention and cooking losses. Klose et al. further noted that polyphosphates imparted more saltiness to the meat and slightly reduced shear values. Since polyphosphates have been shown to improve binding properties of red meats, (Swift and Ellis, 1957) it is conceivable
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
The operational efficiency of any system to record oviposition automatically is dependent upon the performance of the cage circuit-breaker system. The circuit-breaker trip and rotary switch described herein are efficient in function and elementary in design. The trip actually is self sustaining, i.e., no resetting is necessary. The enclosed contact points of the mercury switch, and the use of low voltage (6 to 24 volt) solenoids greatly reduces the danger from electrical shock as compared to that of trips having exposed circuits. The data are easily read and can be observed as frequently as desired, with the chart remaining as a permanent record. The capacity of the recorder can be increased by introducing a rotary switch into the circuit. In many instances this may provide economic justification for the initial cost of the recorder.
WOODARD
1105
BINDING PROPERTIES OF CHICKEN MEAT
PROCEDURE
Fowl from the University Poultry Farm were bled and scalded at 54.5°C. for 60 seconds and picked in a Barker cyclomatic picker. The birds were warm eviscerated and chilled for 6 hours in ice water prior to packaging in cryovac bags and freezing. When ready for polyphosphate treatment, the birds were thawed at refrigerated temperatures and placed in a commercial mixture of sodium polyphosphates2 which was dissolved in ice water at the rate of 6 percent by weight. The carcasses were left in the 6 percent polyphosphate solution for IS hours and a control was also soaked in ice water for 15 hours. The polyphosphate solutions and control solutions were maintained between 1-3.5°C. by holding them in a 2°C. cooler. Carcasses were weighed before and after treatments to ascertain water uptake, boned, rolled, and cooked to an internal temperature of 82.5°C. Measurements taken were uncooked meat yield, cooking losses, pH of uncooked meat (Photovolt pH meter), moisture content of uncooked and cooked meat, and tear strength of the cooked meat. Moisture content was determined by drying for 16 hours at 98°C. and tear strength measure2 Manufactured and supplied by Hagen Chemical Corporation under the trade name of Kena.
TABLE 1.—Effect of polyphosphates on water uptake, meat yields, and cooking losses1
% Water uptake Yield of uncooked roll Cooking losses
Control
6% Polyphosphate Treatment
2.5 55.5 33.6*
3.6 57.2 27.9
1 Average of 6 birds per treatment. * Denotes significant differences between control and polyphosphate treatment at the 5% level.
ments were made using an instrument described by Swift and Ellis (1957). Since tear strength measurements on intact roll slices were not reliable, one pound of chicken meat (Polyphosphate-treated and control) was finely ground, placed into Visking "Zepher" casings and cooked to an internal temperature of 82.5°C. Slices 51 mm. X 22 mm. X 4 mm. thick were utilized for tear strength measurements. A total of 5 replicates with 10 slices per treatment were run which made a total of 50 tear strength measurements for each treatment. All data were analyzed statistically using an analysis of variance (Snedecor, 1956). RESULTS AND DISCUSSION
Cooking losses and meat yields are presented in Table 1. Water uptake and meat yields from the boned carcass were not significantly affected by polyphosphate treatment. Previous workers have reported less water uptake in polyphosphate-treated birds (Klose et al., 1963; Mountney and Organosa, 1962; and Schermerhom and Stadelman, 1962). The results in this laboratory, however, are not necessarily contradictory since Klose et al. (1963) noted much less difference in water uptake when polyphosphates were withheld the first 6 hours of a 23 hour chilling period. Total cooking losses were significantly lowered by polyphosphate treatment which agrees with Klose et al. (1962, 1963),
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
that poultry carcasses which are treated with polyphosphates may produce poultry meat products with improved binding properties. Mountney (1962) reported that polyphosphates did not significantly improve binding properties of a deviled egg product; however, as pointed out by Mountney there is a vast difference in chemical composition between eggs and meat. This project was designed to ascertain the effect of polyphosphates on binding properties of chicken meat products. Data on moisture retention and cooking losses were also obtained.
1106
G. W.
TABLE 2.—Effect of polyphosphates on moisture retention and pll of uncooked meal1
Treatments
Percentage Moisture Uncooked Meal pH Uncooked Cooked
Control 6% Polyphosphate !
75.7 74.7
61.2 67.4*
6.1 6.6*
1 Average of 6 birds per treatment. * Denotes significant differences between control and polyphosphate treatment at the 5% level.
influenced changes in the properties of proteins and therefore altered the binding properties of the meat. Swift and Ellis (1956) reported that polyphosphate treatment influenced solubilization of muscle proteins in beef sausage products. Figure 1 demonstrates improved binding properties of polyphosphate-treated rolls since the polyphosphate-treated roll is less crumbly and slices more evenly. Polyphosphate tended to alter the color of the cooked meat much less than that found in the uncooked meat. The uncooked polyphosphate-treated meat had a more bluish white glistening appearance which was somewhat unappetizing. Klose et al. (1963) reported similar color changes. This research indicates that polyphosphates added to the chilled water may improve certain properties of chicken rolls. The housewife definitely prefers slices which to not crumble when cut and decreased cooking losses may also aid the fabricators of chicken rolls. Nevertheless, further processors should not consider this as a method for adding water to the meat. Thus, conventional chilling methods should be coupled with this procedure. SUMMARY
Six percent polyphosphate treatment significantly reduced cooking losses and increased moisture retention of cooked
TABLE 3.—Effect of polyphosphate treatment on tear strength of cooked ground chicken meat1 Treatments
Tear Strength gm.
Control 6% Polyphosphate
182 233*
1 Each treatment represents five replicates of ten slices each. ** Differences in tear strength were significant at the 1% level.
FIG. 1. The chicken roll on the left was treated '« 6 % polyphosphate whereas the roll on the right was the untreated control.
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
Mahon (1962), and Monk et al. (1964). Moisture content and pH data are given in Table 2. Percentage moisture content in uncooked meat was not significantly affected by polyphosphate treatment which further supports the water uptake results. However, moisture content of cooked meat was significantly higher in polyphosphatetreated birds indicating that polyphosphate tended to increase water-binding properties of the meat. Swift and Ellis (1956) reported improved water retention and higher pH values when beef sausage was treated with polyphosphates. Klose et al. (1963) have also reported higher pH values when poultry was treated with polyphosphates. The results of this study further substantiate previous work in that pH values were significantly higher in polyphosphate-treated meat. Tear strength of cooked ground chicken meat slices is shown in Table 3. Polyphosphate treatment significantly increased tear strength of the slices. The increased pH afforded by polyphosphates probably
FRONING
BINDING PROPERTIES OF CHICKEN MEAT
chicken rolls. Chicken rolls and ground chicken meat treated with polyphosphates were found to exhibit increased tear strength of cooked slices. Thus, binding properties or capacity of chicken meat to hold together upon cooking appear to be improved by added polyphosphates. REFERENCES
ing method on moisture losses of poultry meat. Food Technol. 18 : 104-107. Mountney, G. J., 1962. Some factors influencing the texture of an egg product in sausage casing. Poultry Sci. 4 1 : 1215-1218. Mountney, G. J., and F. C. Organosa, 1962. The effects of polyphosphates on moisture absorption, retention, and cooking losses of broiler carcasses. Poultry Sci. 4 1 : 1668. Schermerhorn, E. P., and W. J. Stadelman, 1962. Effects of polyphosphates on water uptake, moisture retention, and cooking loss in broilers. Poultry Sci. 4 1 : 1680. Snedecor, G. W., 1956. Statistical Methods, Iowa State College Press, Ames, Iowa. Swift, C. E., and R. Ellis, 1956. The action of phosphates in sausage products. I. Factors affecting the water retention of phosphate treated ground meat. Food Technol. 10: 546-552. Swift, C. E., and R. Ellis, 1957. Action of phosphates in sausage products II. Pilot plant studies of the effects of some phosphates on binding and color. Food Technol. 11: 450456.
Biological Availability of Calcium and Phosphorus in Menhaden Fish Meals A. H. SPANDORF AND K. C. LEONG Bureau of Commercial Fisheries Technological Laboratory, College Park, Md. (Received for publication January 25, 1965)
A
LTHOUGH it is generally assumed that the calcium and phosphorus in fish meals are completely available to chickens, this assumption has needed experimental study in view of the variation in availabilities among inorganic mineral supplements (Gillis et al., 1951, 1954; Grau and Zweigert, 1953; Miller and Joukovsky, 1953; Motzok et al., 1956; Nelson and Walker, 1964; and Dilworth and Day, 1964). An erroneous assumption on this point can be especially critical when economic and nutritional considerations indicate the use of high levels of fish meal in poultry diets. If used in substantial amounts, fish
meal can become the sole source of supplemental P and a major source of Ca. This study was therefore conducted to determine experimentally the biological availability of P and Ca in commercially produced menhaden fish meals—the fish meal manufactured in largest quantity in the United States. MATERIALS AND METHODS
Ash analyses of bones taken from chicks previously fed diets supplemented with various levels of minerals, both from inorganic sources and from fish meal, were used as the primary criterion of mineral availability. The general procedures were
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
Klose, A. A., A. A. Campbell and H. L. Hanson, 1962. Influence of polyphosphates in chilling water on quality of poultry meat. Poultry Sci. 4 1 : 1655. Klose, A. A., A. A. Campbell and H. L. Hanson, 1963. Influence of polyphosphates in chilling water on quality of poultry meat. Poultry Sci. 42: 743-749. Mahon, J. A., 1962. You can reduce poultry "weep." Poultry Processing and Marketing, 68(8): 16-17, 26. Monk, J. A., G. J. Mountney and I. Prudent, 1964. Effect of phosphate treatment and cook-
1107
F. B. MATHER, W.
O. WILSON AND A. E.
corder is adequate to give separation of the pen deflections so they are easily read. At this speed each Esterline-Angus recording chart can be used for about 30 days. CONCLUSION
ACKNOWLEDGMENT
The assistance of Mrs. Jane Archer in preparing Figures 1 and 2 is gratefully ac-
knowledged. C. F. Meyerdick is thanked for the valuable suggestions which he provided. REFERENCES Arrington, L. C , H. Abplanalp and W. O. Wilson, 1962. Experimental modification of the laying pattern in Japanese quail. British Poultry Sci. 3 : 105-113. Bastian, S. W., and M. X. Zarrow, 1954. An automatic recording device for the time of oviposition in hens. Poultry Sci. 33: 619-622. Biellier, H. V., and O. W. Ostmann, 1960. Effect of varying daylength on the time of oviposition in domestic fowl. Missouri Agr. Expt. Sta. Res. Bui. 747. Egge, A. S., and R. B. Chaisson, 1963. Endocrine effects of diencephalic lesions in the White Leghorn hen. Endocrinology, 3 : 346-361. Hinds, H. B., 1949. Environmental factors and their effect on the natural egg cycle. Arizona Agr. Exp. Sta. Bui. 222. Rauch, V. W., 1963. tiber den Legerhythmus von Kafighennen. Archiv. fiir Geflugelkunde, 27: 156-170. Weiss, H. S., and P. D. Sturkie, 1952. An automatic oviposition recorder. Poultry Sci. 3 1 : 234-237. Wilson, E. D., and M. X. Zarrow, 1961. An electric device for determining the time of oviposition in the domestic hen. Poultry Sci. 40: 1648-1649. Wilson, W. O., and H. Abplanalp, 1956. Intermittent light stimuli in egg production in chickens. Poultry Sci. 35: 532-538. Wilson, W. O., 1962. Recording time of oviposition in poultry. Poultry Sci. 4 1 : 1964.
Effect of Polyphosphates on Binding Properties of Chicken Meat1 G L E N N W.
Department
FRONING
of Poultry Science, University
of Connecticut,
Storrs,
Connecticut
(Received for publication January 22, 1965)
K
LOSE e,t al. (1963) reviewed much of the previous work on use of polyphosphates in poultry meat products, and particular reference has been given to mois1
Scientific Contribution No. 121, Agricultural Experiment Station, University of Connecticut, Storrs.
ture retention and cooking losses. Klose et al. further noted that polyphosphates imparted more saltiness to the meat and slightly reduced shear values. Since polyphosphates have been shown to improve binding properties of red meats, (Swift and Ellis, 1957) it is conceivable
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
The operational efficiency of any system to record oviposition automatically is dependent upon the performance of the cage circuit-breaker system. The circuit-breaker trip and rotary switch described herein are efficient in function and elementary in design. The trip actually is self sustaining, i.e., no resetting is necessary. The enclosed contact points of the mercury switch, and the use of low voltage (6 to 24 volt) solenoids greatly reduces the danger from electrical shock as compared to that of trips having exposed circuits. The data are easily read and can be observed as frequently as desired, with the chart remaining as a permanent record. The capacity of the recorder can be increased by introducing a rotary switch into the circuit. In many instances this may provide economic justification for the initial cost of the recorder.
WOODARD
1105
BINDING PROPERTIES OF CHICKEN MEAT
PROCEDURE
Fowl from the University Poultry Farm were bled and scalded at 54.5°C. for 60 seconds and picked in a Barker cyclomatic picker. The birds were warm eviscerated and chilled for 6 hours in ice water prior to packaging in cryovac bags and freezing. When ready for polyphosphate treatment, the birds were thawed at refrigerated temperatures and placed in a commercial mixture of sodium polyphosphates2 which was dissolved in ice water at the rate of 6 percent by weight. The carcasses were left in the 6 percent polyphosphate solution for IS hours and a control was also soaked in ice water for 15 hours. The polyphosphate solutions and control solutions were maintained between 1-3.5°C. by holding them in a 2°C. cooler. Carcasses were weighed before and after treatments to ascertain water uptake, boned, rolled, and cooked to an internal temperature of 82.5°C. Measurements taken were uncooked meat yield, cooking losses, pH of uncooked meat (Photovolt pH meter), moisture content of uncooked and cooked meat, and tear strength of the cooked meat. Moisture content was determined by drying for 16 hours at 98°C. and tear strength measure2 Manufactured and supplied by Hagen Chemical Corporation under the trade name of Kena.
TABLE 1.—Effect of polyphosphates on water uptake, meat yields, and cooking losses1
% Water uptake Yield of uncooked roll Cooking losses
Control
6% Polyphosphate Treatment
2.5 55.5 33.6*
3.6 57.2 27.9
1 Average of 6 birds per treatment. * Denotes significant differences between control and polyphosphate treatment at the 5% level.
ments were made using an instrument described by Swift and Ellis (1957). Since tear strength measurements on intact roll slices were not reliable, one pound of chicken meat (Polyphosphate-treated and control) was finely ground, placed into Visking "Zepher" casings and cooked to an internal temperature of 82.5°C. Slices 51 mm. X 22 mm. X 4 mm. thick were utilized for tear strength measurements. A total of 5 replicates with 10 slices per treatment were run which made a total of 50 tear strength measurements for each treatment. All data were analyzed statistically using an analysis of variance (Snedecor, 1956). RESULTS AND DISCUSSION
Cooking losses and meat yields are presented in Table 1. Water uptake and meat yields from the boned carcass were not significantly affected by polyphosphate treatment. Previous workers have reported less water uptake in polyphosphate-treated birds (Klose et al., 1963; Mountney and Organosa, 1962; and Schermerhom and Stadelman, 1962). The results in this laboratory, however, are not necessarily contradictory since Klose et al. (1963) noted much less difference in water uptake when polyphosphates were withheld the first 6 hours of a 23 hour chilling period. Total cooking losses were significantly lowered by polyphosphate treatment which agrees with Klose et al. (1962, 1963),
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
that poultry carcasses which are treated with polyphosphates may produce poultry meat products with improved binding properties. Mountney (1962) reported that polyphosphates did not significantly improve binding properties of a deviled egg product; however, as pointed out by Mountney there is a vast difference in chemical composition between eggs and meat. This project was designed to ascertain the effect of polyphosphates on binding properties of chicken meat products. Data on moisture retention and cooking losses were also obtained.
1106
G. W.
TABLE 2.—Effect of polyphosphates on moisture retention and pll of uncooked meal1
Treatments
Percentage Moisture Uncooked Meal pH Uncooked Cooked
Control 6% Polyphosphate !
75.7 74.7
61.2 67.4*
6.1 6.6*
1 Average of 6 birds per treatment. * Denotes significant differences between control and polyphosphate treatment at the 5% level.
influenced changes in the properties of proteins and therefore altered the binding properties of the meat. Swift and Ellis (1956) reported that polyphosphate treatment influenced solubilization of muscle proteins in beef sausage products. Figure 1 demonstrates improved binding properties of polyphosphate-treated rolls since the polyphosphate-treated roll is less crumbly and slices more evenly. Polyphosphate tended to alter the color of the cooked meat much less than that found in the uncooked meat. The uncooked polyphosphate-treated meat had a more bluish white glistening appearance which was somewhat unappetizing. Klose et al. (1963) reported similar color changes. This research indicates that polyphosphates added to the chilled water may improve certain properties of chicken rolls. The housewife definitely prefers slices which to not crumble when cut and decreased cooking losses may also aid the fabricators of chicken rolls. Nevertheless, further processors should not consider this as a method for adding water to the meat. Thus, conventional chilling methods should be coupled with this procedure. SUMMARY
Six percent polyphosphate treatment significantly reduced cooking losses and increased moisture retention of cooked
TABLE 3.—Effect of polyphosphate treatment on tear strength of cooked ground chicken meat1 Treatments
Tear Strength gm.
Control 6% Polyphosphate
182 233*
1 Each treatment represents five replicates of ten slices each. ** Differences in tear strength were significant at the 1% level.
FIG. 1. The chicken roll on the left was treated '« 6 % polyphosphate whereas the roll on the right was the untreated control.
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
Mahon (1962), and Monk et al. (1964). Moisture content and pH data are given in Table 2. Percentage moisture content in uncooked meat was not significantly affected by polyphosphate treatment which further supports the water uptake results. However, moisture content of cooked meat was significantly higher in polyphosphatetreated birds indicating that polyphosphate tended to increase water-binding properties of the meat. Swift and Ellis (1956) reported improved water retention and higher pH values when beef sausage was treated with polyphosphates. Klose et al. (1963) have also reported higher pH values when poultry was treated with polyphosphates. The results of this study further substantiate previous work in that pH values were significantly higher in polyphosphate-treated meat. Tear strength of cooked ground chicken meat slices is shown in Table 3. Polyphosphate treatment significantly increased tear strength of the slices. The increased pH afforded by polyphosphates probably
FRONING
BINDING PROPERTIES OF CHICKEN MEAT
chicken rolls. Chicken rolls and ground chicken meat treated with polyphosphates were found to exhibit increased tear strength of cooked slices. Thus, binding properties or capacity of chicken meat to hold together upon cooking appear to be improved by added polyphosphates. REFERENCES
ing method on moisture losses of poultry meat. Food Technol. 18 : 104-107. Mountney, G. J., 1962. Some factors influencing the texture of an egg product in sausage casing. Poultry Sci. 4 1 : 1215-1218. Mountney, G. J., and F. C. Organosa, 1962. The effects of polyphosphates on moisture absorption, retention, and cooking losses of broiler carcasses. Poultry Sci. 4 1 : 1668. Schermerhorn, E. P., and W. J. Stadelman, 1962. Effects of polyphosphates on water uptake, moisture retention, and cooking loss in broilers. Poultry Sci. 4 1 : 1680. Snedecor, G. W., 1956. Statistical Methods, Iowa State College Press, Ames, Iowa. Swift, C. E., and R. Ellis, 1956. The action of phosphates in sausage products. I. Factors affecting the water retention of phosphate treated ground meat. Food Technol. 10: 546-552. Swift, C. E., and R. Ellis, 1957. Action of phosphates in sausage products II. Pilot plant studies of the effects of some phosphates on binding and color. Food Technol. 11: 450456.
Biological Availability of Calcium and Phosphorus in Menhaden Fish Meals A. H. SPANDORF AND K. C. LEONG Bureau of Commercial Fisheries Technological Laboratory, College Park, Md. (Received for publication January 25, 1965)
A
LTHOUGH it is generally assumed that the calcium and phosphorus in fish meals are completely available to chickens, this assumption has needed experimental study in view of the variation in availabilities among inorganic mineral supplements (Gillis et al., 1951, 1954; Grau and Zweigert, 1953; Miller and Joukovsky, 1953; Motzok et al., 1956; Nelson and Walker, 1964; and Dilworth and Day, 1964). An erroneous assumption on this point can be especially critical when economic and nutritional considerations indicate the use of high levels of fish meal in poultry diets. If used in substantial amounts, fish
meal can become the sole source of supplemental P and a major source of Ca. This study was therefore conducted to determine experimentally the biological availability of P and Ca in commercially produced menhaden fish meals—the fish meal manufactured in largest quantity in the United States. MATERIALS AND METHODS
Ash analyses of bones taken from chicks previously fed diets supplemented with various levels of minerals, both from inorganic sources and from fish meal, were used as the primary criterion of mineral availability. The general procedures were
Downloaded from http://ps.oxfordjournals.org/ at University of California, San Diego on June 6, 2015
Klose, A. A., A. A. Campbell and H. L. Hanson, 1962. Influence of polyphosphates in chilling water on quality of poultry meat. Poultry Sci. 4 1 : 1655. Klose, A. A., A. A. Campbell and H. L. Hanson, 1963. Influence of polyphosphates in chilling water on quality of poultry meat. Poultry Sci. 42: 743-749. Mahon, J. A., 1962. You can reduce poultry "weep." Poultry Processing and Marketing, 68(8): 16-17, 26. Monk, J. A., G. J. Mountney and I. Prudent, 1964. Effect of phosphate treatment and cook-
1107