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Effects of Flake-Cutting, Seasoning, and Structured Protein Fiber on Mechanically Deboned Poultry Meat
MARKETING AND PRODUCTS Effects of Flake-Cutting, Seasoning, and Structured Protein Fiber on Mechanically Deboned Poultry Meat c. E. LYON
(Received for publication May 14, 1979) ABSTRACT Eight types of patties were prepared containing mechanically deboned poultry meat: meat alone, meat plus seasoning, meat plus structured protein fiber, and meat plus both seasoning and structured protein fiber. Meat for four of the products was flake-cut prior to mixing with the other ingredients and the remaining four products were mixed without flake-cutting the meat. The products were evaluated objectively for moisture and fat, water-holding capacity, percent moisture retained, cooked yield, retention of water and fat, and textural properties. Percentage of moisture retained was significantly higher in patties made with flake-cut than with mixed meat, but it was the only variable that was significantly different between flake-cut and mixed products. Analysis of the pooled data showed significant differences due to ingredients. The addition of 1% seasoning (salt, pepper, sage, coriander, and dextrose) significantly increased percentage of moisture retained and cooked yield and significantly decreased hardness and areas under the compression curves. The addition of 15% structured protein fiber to the meat significantly increased springiness, cohesiveness, and chewiness. The combination of seasoning and structured protein fiber significantly increased cooked yield, retention of water and fat, and percentage of moisture retained. 1980 Poultry Science 59:1031-1035 INTRODUCTION
A process involving flake-cutting and pressureforming beef and pork scraps into solid pieces has gained recognition as enabling full utilization of low-value meat. Ashton (1973) reported that flake-cutting of meat is based on the principle of high-speed centrifugal cutting. Meat is impelled at high speed across stationary cutting heads or edges to form cleanly cut flakes. The size and shape of the flake are determined by the speed of the impeller as well as the number and type of cutting edges in the cutting head. Lyon et al. (1980) reported that flake-cut mechanically deboned poultry meat (MDPM) patties were springier than mixed patties (made from MDPM that had been mixed but not flake-cut) when structured protein fiber (SPF) level was equal in the products (15%). Flake-cut
patties with 25% SPF were significantly harder and more chewy than either the flake-cut or mixed patties with 15% SPF. A trained taste panel rated both flake-cut patties significantly more springy and more cohesive than the mixed patties with 15% SPF. Positive significant correlation coefficients between objective and sensory measures of hardness, springiness, and chewiness (Texture Profile Analysis) indicated that the Instron and panel were in good agreement. The effect of flake-cutting was not evaluated as the primary variable in that study since all patty formulations included SPF and seasoning. The purpose of this study was to objectively evaluate several quality characteristics of mixed and flake-cut MDPM alone, with seasoning, with SPF, and with both seasoning and SPF.
MATERIALS AND METHODS 1
SPF was a multi-tubular flesh-like fiber structured from a soy-isolate and was long cut, buff colored and unfortified (Ralston Purina Co.). 2 Morton's meat, poultry, and sausage seasoning containing salt, pepper, sage, coriander, and dextrose. Salt content of the mixture was 73.4%. 3 Reference to a company or product name does not imply approval or recommendation by the US Department of Agriculture to the exclusion of others that may be suitable.
Mechanically deboned poultry meat (MDPM) with skin from broiler necks was obtained from a local processor. From this ingredient base samples of mixed and flake-cut MDPM were prepared in the four formulas listed below to form eight products: 1) MDPM, 2) MDPM plus 1% seasoning 2 added prior to mixing, 3) MDPM plus 15% SPF added prior to mixing, and 4)
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Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
Animal Products Development Research Unit, United States Department of Agriculture, Science and Education Administration, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, Georgia 30604
1032
LYON of Anderson and Lind (1975) was used to determine percent retention of water and fat. These values were determined as the cooked yield (%) times the percentage of fat or water in cooked patties divided by the percentage of fat or water in the raw patties. Texture Profile-Instron. The procedure of Lyon et al. (1980) was used to objectively evaluate the cooked products for the textural attributes of hardness, springiness, cohesiveness, and chewiness. Definitions of these attributes were originally reported by Friedman et al. (1963). Two additional attributes, the areas under two successive compression curves (Ai = first curve; A 2 = second curve) per sample, were recorded. These areas are both force-time and force-distance integrals and are true measures of work (kg-cm). Lyon et al. (1980) reported that both areas correlated well with other objective and subjective (trained taste panel) textural attributes of cooked patties. Cooked patties at room temperature were cored (2.54 cm diameter), and each core was compressed 80% of its original height (range of .8 to 1.3 cm). A "two-bite" (two successive compression curves), 80% compression was recorded for each core. An Instron type TM-SM equipped with an automatic integrator and 50 kg compression load cell was used to compress samples. Chart and crosshead travel were 50 and 5 cm/min, respectively. Five samples per product were evaluated per replication, and the procedure was replicated three times for a total of 15 observations. Statistical Analysis. Data were analyzed by the statistical analysis system of Barr et al. (1976), and means were separated for statistical significance (P<.05) by Duncan's multiple range test (1955). RESULTS AND DISCUSSION Flake-cut and mixed patties were not significantly different in moisture and fat contents, cooked yield, or retention of water and fat (data not shown). However, when data for the flake-cut and mixed patties were pooled and analyzed by formula there were significant differences. All the products with SPF were significantly higher in raw moisture content and lower in raw and cooked fat content than those without SPF (Table 1). Water (total of .16 kg) added to all products with SPF as part of the buffer would account for the increased moisture content, and the reduction in meat content due
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
MDPM plus 1% seasoning and 15% SPF added prior to mixing. MDPM for four of the products was flake-cut prior to mixing with the other ingredients and the remaining four products were mixed without flake-cutting the MDPM. The MDPM was flake-cut in a Comitrol 3610 3 (Urschel Laboratories) with a large cutting head (5 cm high, 20 columns, .76 mm metal thickness of horizontal separators and 12.7 mm opening of the cutting surface). Both MDPM and SPF were tempered to 2 C prior to product preparation. The SPF was buffered with .4% food-grade sodium carbonate added to increase the pH from about 5.2 to 6.0. The sodium carbonate was first dissolved in water (10% of the fiber water) and then mixed with SPF for 5 min. The various products were mixed for 5 min in a Hobart Mixer and stuffed into 9.4 cm diam fibrous casings, tempered overnight at —5 C, sliced 1.27 cm thick, and stored in plastic bags at —30 C. A total of 2.7 kg of each product was made. Moisture and Fat. Moisture and fat contents of the raw and cooked products were determined in quadruplicate by standard AOAC (1965) procedures. Water-Holding Capacity (WHC). The WHC of each product was determined by a slightly modified procedure of Mast and MacNeil (1976). The sample (20 g) was spun 10 min (23,300 X g), any free liquid decanted, and the remaining meat reweighed. Percent moisture in the product was converted to grams of moisture in 20 g of the product, and the liquid lost during centrifuging was subtracted from that value. The difference of that subtraction was WHC as grams of moisture retained in a 20 g sample after centrifugation. Percent moisture retained was calculated as grams moisture after centrifugation divided by grams moisture prior to centrifugation times 100. Five samples of each product were evaluated for WHC. Cooked Yield. Frozen patties were placed on racks in aluminum pans and cooked in a rotary reel oven set at 177 C to an end-point temperature of 77 C. The temperature of the patties was monitored with a digital probe thermometer. Four replicates of five patties per product were cooked on a rack, and patties were turned after cooking for 20 min. Total cooking time averaged 30 min. Cooked yield was calculated as 100 times the weight of the cooked patties divided by the raw weight. Retention of Water and Fat. The procedure
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EFFECTS OF FLAKE-CUTTING ON MDPM TABLE 1. Analysis of mechanically deboned poultry meat formulations Moistiure (%)
Fat (%)
Retentic i n 2
(%)
Raw
Cook
Raw
Cook
Cooked yield1 (%)
Water
Fat
Meat Meat and seasoning Meat and structured protein fiber Meat, seasoning, and structured protein fiber
64.73 b 64.99 b 66.89 a
56.27b 57.26 a b 56.25 b
21.24 a 20.80 a 18.18 b
20.74 a 21.69 a 18.53 b
47.64 ± 1.40 c 55.26 ± 1.76 b 56.70 ± 1.71 b
41.97 c 50.98 b 48.39 b
45.05 c 59.92 b 56.76 b
66.32 a
58.13 a
17.78 b
18.73 b
63.61 + 1.56a
57.00 a
67.25 a
' ' Each number is a mean of 8 observations, and means in columns with different superscripts differ significantly (P<.05). 1
Cooked yield = 100 times cooked weight divided by uncooked weight.
2
Water or fat retention = cooked yield times the percentage of fat or water in cooked patties divided by the percentage of fat or water in the raw patties.
to the presence of 15% SPF would account for the lower fat content. Cooked yield was highest for patties with both SPF and seasoning, and it was lowest for patties made with only meat. Consequently, the former patties retained the highest, and the latter patties the lowest percentages of water and fat. Compared to mixing, flake-cutting significantly increased percent moisture retained (Table 2). One of the advertised advantages of flake-cutting meat is greater juice retention (Anonymous, 1975). One explanation for the increased percentage of moisture retained is that the overlapping or layering of the flakes may trap more moisture. Analysis of the data by formula is shown in Table 2. The addition of 1% seasoning to the MDPM increased percent moisture retained by about 18 percentage points (68.01% — 49.72% = 18.29%) illustrating the importance of salt in the meat system. Salt constituted 73.4% of the seasoning mixture, but less than 1% of the total patty formulation. The addition of only SPF significantly increased percent moisture retained by approximately 5 percentage points over the meat alone. Apparently the SPF bound some moisture by the capillary action of the fibers. The combination of meat, seasoning, and SPF resulted in approximately a 16 percentage point increase in percent moisture retained when compared to the meat alone. There were no significant differences between the textural attributes of flake-cut and mixed products (data not shown); however, there were significant differences among the textural attributes of the differently formulated patties
(Table 3). All patties without seasoning were significantly harder than those with seasoning. The elevated hardness was probably related to the tendency toward a reduced WHC (Table 2) and associated surface dryness after cooking. Hardness was defined objectively by Friedman et al. (1963) as "maximum height of the first curve". Breene et al. (1973) noted that the area under the "first-bite" compression curve is a
TABLE 2. Analysis of moisture retention of mixed and flake-cut mechanically deboned meat by process and formula Moisture Moisture retained 3 retained 3 ' 4 Process
1
(%)
(g)
7.56 Mixing 8.07 Flake-cutting Formula 2 6.44 Meat Meat and seasoning 8.83 Meat and structured protein fiber 7.31 Meat, seasoning, and structured protein fiber 8.68
57.49 b 61.47 a 49.72 d 68.01 a 54.61 c 65.52 a
' ' ' Means in a column with unlike superscripts differ significantly (P<.05). 1
Each number is the mean of 20 observations.
2
Each number is the mean of 10 observations.
3 Grams of total moisture retained in a 20 g sample after centrifugation.
" Percent moisture retained calculated as: g moisture after centrifugation -X 100 g moisture prior to centrigugation
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
Formula
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LYON TABLE 3. Texture profile analysts of mixed and flake-cut mechanically deboned meat by formula1 Texture attributes
Meat Meat and seasoning Meat and structured protein fiber Meat, seasoning, and structured protein fiber
Area under second curve Cohesiveness (kg-cm) (A 2 /A,)
Chewiness (Hardness X Springiness X Cohesiveness)
22.16 a 14.97 c 23.77 a
.55 b .51c .59 a
132.76 a 90.88 c 143.23 a
39.69 b 26.98 d 52.55 a
.30 b .29 b .36 a
3.82 b 2.29 d 5.21 a
18.15 b
.54 b
105.60 b
32.23 c
.31b
3.07 c
' ' ' Means in colums with unlike superscripts differ significantly (P<.05). 1
Each number in the table is the mean of 30 observations.
measure of work expended in compressing the to itself; therefore, if placed within the meat, sample and thus is a measure of firmness or salt holds water within the mass. This waterresistance to pressure. Therefore, a dry sample holding within the mass is illustrated by the would require more work to initially compress increased percentage of moisture retained than a moist sample. The meat plus seasoning, (Table 2) by all products containing seasoning. with its higher WHC, required significantly The tenderizing effect is illustrated by the less work to initially compress than the meat significantly lower hardness values for the alone, 14.97 to 22.16 kg, respectively. products containing seasoning when compared Statistically, patties made entirely of meat to the products without seasoning (Table 3). In conclusion, the only significant difference and patties made with meat plus SPF were equally compressible initially (area under the between flake-cut and mixed products was in first cuuve — A!); however, the latter patties percentage of moisture retained, which was required significantly more work to compress higher for the flake-cut products. The largest than the all-meat ones during the second significant differences related to the differences compresssion (area under second curve —A2). among the formulations. The addition of 1% Cohesiveness was defined by Friedman et al. seasoning, 15% SPF, or both these ingredients (1963) as the "ratio of the two total areas increased cooked yield, retention of water and under the curve". Our data indicate that the fat, and percentage moisture retained. The all-meat patties did not retain their internal addition of seasoning to the meat, with or structure as well as those with meat plus SPF. without SPF, significantly increased percentage The ratio between the area under curves Ai and of moisture retained and decreased hardness A 2 for the all-meat patties resulted in a signifi- and area under the two compression curves. cantly lower cohesiveness score (indicative of The addition of only SPF to the meat signifiless cohesiveness) than meat plus SPF, .30 to cantly increased springiness, cohesiveness, and .36, respectively. In fact, the latter type of chewiness. patties were the most cohesive of the four types. REFERENCES The addition of seasoning only significantly lowered values for all the textural attributes, especially hardness and the areas under the two compression curves. The low hardness value, 14.97 kg, was mainly responsible for the low score for chewiness, 2.29, the product of hardness, springiness, and cohesiveness. Potter (1968) reported that meat can be tenderized somewhat with low levels of salt. Salt solubilizes meat proteins and draws water
Anderson, R. H., and K. D. Lind, 1975. Retention of water and fat in cooked patties of beef and of beef extended with textured vegetable protein. Food Technol. 29:44-45. Anonymous, 1975. Facts flakes and fabricated meats. Urschel Lab., Inc. Ashton, C. F., 1973. Processors turn to "flaked" meat made with high-speed centrifugal cutter. Quick Frozen Foods Int. 14:96. Association of Official Agricultural Chemists, 1965. Official methods of analysis. 10th ed. AOAC, Washington, DC.
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
Formula
Hardness (kg)
Area under Springiness first curve (cm) (kg-cm)
EFFECTS OF FLAKE-CUTTING ON MDPM
Lyon, C. E„ B. G. Lyon, C. E. Davis, and W. E. Townsend, 1980. Texture profile analysis of patties made from mixed and flake-cut mechanically deboned poultry meat. Poultry Sci. 59: 69-76. Mast, M. G., and J. H. MacNeil, 1976. Physical and functional properties of heat pastuerized mechanically deboned poultry meat. Poultry Sci. 55: 1207-1213. Potter, N. N., 1968. Meat, poultry and eggs. Page 380—381 in Food science. The Avi Publishing Co., Inc., Westport, CT.
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
Barr, A. J., J. H. Goodnight, J. P. Sail, and J. T. Helwig, 1976. Statistical analysis systems. SAS Inst. Inc., Raleigh, NC. Breene, W. M., D. W. Davis, and H. E. Chou, 1973. Effect of brining on objective texture profiles of cucumber varieties. J. Food Sci. 38:210—214. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics 11:1—42. Friedman, H. H., J. E. Whitney, and A. S. Szczesniak, 1963. The texturometer — a new instrument for objective texture measurement. J. Food. Sci. 28:390-396.
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(Received for publication May 14, 1979) ABSTRACT Eight types of patties were prepared containing mechanically deboned poultry meat: meat alone, meat plus seasoning, meat plus structured protein fiber, and meat plus both seasoning and structured protein fiber. Meat for four of the products was flake-cut prior to mixing with the other ingredients and the remaining four products were mixed without flake-cutting the meat. The products were evaluated objectively for moisture and fat, water-holding capacity, percent moisture retained, cooked yield, retention of water and fat, and textural properties. Percentage of moisture retained was significantly higher in patties made with flake-cut than with mixed meat, but it was the only variable that was significantly different between flake-cut and mixed products. Analysis of the pooled data showed significant differences due to ingredients. The addition of 1% seasoning (salt, pepper, sage, coriander, and dextrose) significantly increased percentage of moisture retained and cooked yield and significantly decreased hardness and areas under the compression curves. The addition of 15% structured protein fiber to the meat significantly increased springiness, cohesiveness, and chewiness. The combination of seasoning and structured protein fiber significantly increased cooked yield, retention of water and fat, and percentage of moisture retained. 1980 Poultry Science 59:1031-1035 INTRODUCTION
A process involving flake-cutting and pressureforming beef and pork scraps into solid pieces has gained recognition as enabling full utilization of low-value meat. Ashton (1973) reported that flake-cutting of meat is based on the principle of high-speed centrifugal cutting. Meat is impelled at high speed across stationary cutting heads or edges to form cleanly cut flakes. The size and shape of the flake are determined by the speed of the impeller as well as the number and type of cutting edges in the cutting head. Lyon et al. (1980) reported that flake-cut mechanically deboned poultry meat (MDPM) patties were springier than mixed patties (made from MDPM that had been mixed but not flake-cut) when structured protein fiber (SPF) level was equal in the products (15%). Flake-cut
patties with 25% SPF were significantly harder and more chewy than either the flake-cut or mixed patties with 15% SPF. A trained taste panel rated both flake-cut patties significantly more springy and more cohesive than the mixed patties with 15% SPF. Positive significant correlation coefficients between objective and sensory measures of hardness, springiness, and chewiness (Texture Profile Analysis) indicated that the Instron and panel were in good agreement. The effect of flake-cutting was not evaluated as the primary variable in that study since all patty formulations included SPF and seasoning. The purpose of this study was to objectively evaluate several quality characteristics of mixed and flake-cut MDPM alone, with seasoning, with SPF, and with both seasoning and SPF.
MATERIALS AND METHODS 1
SPF was a multi-tubular flesh-like fiber structured from a soy-isolate and was long cut, buff colored and unfortified (Ralston Purina Co.). 2 Morton's meat, poultry, and sausage seasoning containing salt, pepper, sage, coriander, and dextrose. Salt content of the mixture was 73.4%. 3 Reference to a company or product name does not imply approval or recommendation by the US Department of Agriculture to the exclusion of others that may be suitable.
Mechanically deboned poultry meat (MDPM) with skin from broiler necks was obtained from a local processor. From this ingredient base samples of mixed and flake-cut MDPM were prepared in the four formulas listed below to form eight products: 1) MDPM, 2) MDPM plus 1% seasoning 2 added prior to mixing, 3) MDPM plus 15% SPF added prior to mixing, and 4)
1031
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
Animal Products Development Research Unit, United States Department of Agriculture, Science and Education Administration, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, Georgia 30604
1032
LYON of Anderson and Lind (1975) was used to determine percent retention of water and fat. These values were determined as the cooked yield (%) times the percentage of fat or water in cooked patties divided by the percentage of fat or water in the raw patties. Texture Profile-Instron. The procedure of Lyon et al. (1980) was used to objectively evaluate the cooked products for the textural attributes of hardness, springiness, cohesiveness, and chewiness. Definitions of these attributes were originally reported by Friedman et al. (1963). Two additional attributes, the areas under two successive compression curves (Ai = first curve; A 2 = second curve) per sample, were recorded. These areas are both force-time and force-distance integrals and are true measures of work (kg-cm). Lyon et al. (1980) reported that both areas correlated well with other objective and subjective (trained taste panel) textural attributes of cooked patties. Cooked patties at room temperature were cored (2.54 cm diameter), and each core was compressed 80% of its original height (range of .8 to 1.3 cm). A "two-bite" (two successive compression curves), 80% compression was recorded for each core. An Instron type TM-SM equipped with an automatic integrator and 50 kg compression load cell was used to compress samples. Chart and crosshead travel were 50 and 5 cm/min, respectively. Five samples per product were evaluated per replication, and the procedure was replicated three times for a total of 15 observations. Statistical Analysis. Data were analyzed by the statistical analysis system of Barr et al. (1976), and means were separated for statistical significance (P<.05) by Duncan's multiple range test (1955). RESULTS AND DISCUSSION Flake-cut and mixed patties were not significantly different in moisture and fat contents, cooked yield, or retention of water and fat (data not shown). However, when data for the flake-cut and mixed patties were pooled and analyzed by formula there were significant differences. All the products with SPF were significantly higher in raw moisture content and lower in raw and cooked fat content than those without SPF (Table 1). Water (total of .16 kg) added to all products with SPF as part of the buffer would account for the increased moisture content, and the reduction in meat content due
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
MDPM plus 1% seasoning and 15% SPF added prior to mixing. MDPM for four of the products was flake-cut prior to mixing with the other ingredients and the remaining four products were mixed without flake-cutting the MDPM. The MDPM was flake-cut in a Comitrol 3610 3 (Urschel Laboratories) with a large cutting head (5 cm high, 20 columns, .76 mm metal thickness of horizontal separators and 12.7 mm opening of the cutting surface). Both MDPM and SPF were tempered to 2 C prior to product preparation. The SPF was buffered with .4% food-grade sodium carbonate added to increase the pH from about 5.2 to 6.0. The sodium carbonate was first dissolved in water (10% of the fiber water) and then mixed with SPF for 5 min. The various products were mixed for 5 min in a Hobart Mixer and stuffed into 9.4 cm diam fibrous casings, tempered overnight at —5 C, sliced 1.27 cm thick, and stored in plastic bags at —30 C. A total of 2.7 kg of each product was made. Moisture and Fat. Moisture and fat contents of the raw and cooked products were determined in quadruplicate by standard AOAC (1965) procedures. Water-Holding Capacity (WHC). The WHC of each product was determined by a slightly modified procedure of Mast and MacNeil (1976). The sample (20 g) was spun 10 min (23,300 X g), any free liquid decanted, and the remaining meat reweighed. Percent moisture in the product was converted to grams of moisture in 20 g of the product, and the liquid lost during centrifuging was subtracted from that value. The difference of that subtraction was WHC as grams of moisture retained in a 20 g sample after centrifugation. Percent moisture retained was calculated as grams moisture after centrifugation divided by grams moisture prior to centrifugation times 100. Five samples of each product were evaluated for WHC. Cooked Yield. Frozen patties were placed on racks in aluminum pans and cooked in a rotary reel oven set at 177 C to an end-point temperature of 77 C. The temperature of the patties was monitored with a digital probe thermometer. Four replicates of five patties per product were cooked on a rack, and patties were turned after cooking for 20 min. Total cooking time averaged 30 min. Cooked yield was calculated as 100 times the weight of the cooked patties divided by the raw weight. Retention of Water and Fat. The procedure
1033
EFFECTS OF FLAKE-CUTTING ON MDPM TABLE 1. Analysis of mechanically deboned poultry meat formulations Moistiure (%)
Fat (%)
Retentic i n 2
(%)
Raw
Cook
Raw
Cook
Cooked yield1 (%)
Water
Fat
Meat Meat and seasoning Meat and structured protein fiber Meat, seasoning, and structured protein fiber
64.73 b 64.99 b 66.89 a
56.27b 57.26 a b 56.25 b
21.24 a 20.80 a 18.18 b
20.74 a 21.69 a 18.53 b
47.64 ± 1.40 c 55.26 ± 1.76 b 56.70 ± 1.71 b
41.97 c 50.98 b 48.39 b
45.05 c 59.92 b 56.76 b
66.32 a
58.13 a
17.78 b
18.73 b
63.61 + 1.56a
57.00 a
67.25 a
' ' Each number is a mean of 8 observations, and means in columns with different superscripts differ significantly (P<.05). 1
Cooked yield = 100 times cooked weight divided by uncooked weight.
2
Water or fat retention = cooked yield times the percentage of fat or water in cooked patties divided by the percentage of fat or water in the raw patties.
to the presence of 15% SPF would account for the lower fat content. Cooked yield was highest for patties with both SPF and seasoning, and it was lowest for patties made with only meat. Consequently, the former patties retained the highest, and the latter patties the lowest percentages of water and fat. Compared to mixing, flake-cutting significantly increased percent moisture retained (Table 2). One of the advertised advantages of flake-cutting meat is greater juice retention (Anonymous, 1975). One explanation for the increased percentage of moisture retained is that the overlapping or layering of the flakes may trap more moisture. Analysis of the data by formula is shown in Table 2. The addition of 1% seasoning to the MDPM increased percent moisture retained by about 18 percentage points (68.01% — 49.72% = 18.29%) illustrating the importance of salt in the meat system. Salt constituted 73.4% of the seasoning mixture, but less than 1% of the total patty formulation. The addition of only SPF significantly increased percent moisture retained by approximately 5 percentage points over the meat alone. Apparently the SPF bound some moisture by the capillary action of the fibers. The combination of meat, seasoning, and SPF resulted in approximately a 16 percentage point increase in percent moisture retained when compared to the meat alone. There were no significant differences between the textural attributes of flake-cut and mixed products (data not shown); however, there were significant differences among the textural attributes of the differently formulated patties
(Table 3). All patties without seasoning were significantly harder than those with seasoning. The elevated hardness was probably related to the tendency toward a reduced WHC (Table 2) and associated surface dryness after cooking. Hardness was defined objectively by Friedman et al. (1963) as "maximum height of the first curve". Breene et al. (1973) noted that the area under the "first-bite" compression curve is a
TABLE 2. Analysis of moisture retention of mixed and flake-cut mechanically deboned meat by process and formula Moisture Moisture retained 3 retained 3 ' 4 Process
1
(%)
(g)
7.56 Mixing 8.07 Flake-cutting Formula 2 6.44 Meat Meat and seasoning 8.83 Meat and structured protein fiber 7.31 Meat, seasoning, and structured protein fiber 8.68
57.49 b 61.47 a 49.72 d 68.01 a 54.61 c 65.52 a
' ' ' Means in a column with unlike superscripts differ significantly (P<.05). 1
Each number is the mean of 20 observations.
2
Each number is the mean of 10 observations.
3 Grams of total moisture retained in a 20 g sample after centrifugation.
" Percent moisture retained calculated as: g moisture after centrifugation -X 100 g moisture prior to centrigugation
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on March 12, 2015
Formula
1034
LYON TABLE 3. Texture profile analysts of mixed and flake-cut mechanically deboned meat by formula1 Texture attributes
Meat Meat and seasoning Meat and structured protein fiber Meat, seasoning, and structured protein fiber
Area under second curve Cohesiveness (kg-cm) (A 2 /A,)
Chewiness (Hardness X Springiness X Cohesiveness)
22.16 a 14.97 c 23.77 a
.55 b .51c .59 a
132.76 a 90.88 c 143.23 a
39.69 b 26.98 d 52.55 a
.30 b .29 b .36 a
3.82 b 2.29 d 5.21 a
18.15 b
.54 b
105.60 b
32.23 c
.31b
3.07 c
' ' ' Means in colums with unlike superscripts differ significantly (P<.05). 1
Each number in the table is the mean of 30 observations.
measure of work expended in compressing the to itself; therefore, if placed within the meat, sample and thus is a measure of firmness or salt holds water within the mass. This waterresistance to pressure. Therefore, a dry sample holding within the mass is illustrated by the would require more work to initially compress increased percentage of moisture retained than a moist sample. The meat plus seasoning, (Table 2) by all products containing seasoning. with its higher WHC, required significantly The tenderizing effect is illustrated by the less work to initially compress than the meat significantly lower hardness values for the alone, 14.97 to 22.16 kg, respectively. products containing seasoning when compared Statistically, patties made entirely of meat to the products without seasoning (Table 3). In conclusion, the only significant difference and patties made with meat plus SPF were equally compressible initially (area under the between flake-cut and mixed products was in first cuuve — A!); however, the latter patties percentage of moisture retained, which was required significantly more work to compress higher for the flake-cut products. The largest than the all-meat ones during the second significant differences related to the differences compresssion (area under second curve —A2). among the formulations. The addition of 1% Cohesiveness was defined by Friedman et al. seasoning, 15% SPF, or both these ingredients (1963) as the "ratio of the two total areas increased cooked yield, retention of water and under the curve". Our data indicate that the fat, and percentage moisture retained. The all-meat patties did not retain their internal addition of seasoning to the meat, with or structure as well as those with meat plus SPF. without SPF, significantly increased percentage The ratio between the area under curves Ai and of moisture retained and decreased hardness A 2 for the all-meat patties resulted in a signifi- and area under the two compression curves. cantly lower cohesiveness score (indicative of The addition of only SPF to the meat signifiless cohesiveness) than meat plus SPF, .30 to cantly increased springiness, cohesiveness, and .36, respectively. In fact, the latter type of chewiness. patties were the most cohesive of the four types. REFERENCES The addition of seasoning only significantly lowered values for all the textural attributes, especially hardness and the areas under the two compression curves. The low hardness value, 14.97 kg, was mainly responsible for the low score for chewiness, 2.29, the product of hardness, springiness, and cohesiveness. Potter (1968) reported that meat can be tenderized somewhat with low levels of salt. Salt solubilizes meat proteins and draws water
Anderson, R. H., and K. D. Lind, 1975. Retention of water and fat in cooked patties of beef and of beef extended with textured vegetable protein. Food Technol. 29:44-45. Anonymous, 1975. Facts flakes and fabricated meats. Urschel Lab., Inc. Ashton, C. F., 1973. Processors turn to "flaked" meat made with high-speed centrifugal cutter. Quick Frozen Foods Int. 14:96. Association of Official Agricultural Chemists, 1965. Official methods of analysis. 10th ed. AOAC, Washington, DC.
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Formula
Hardness (kg)
Area under Springiness first curve (cm) (kg-cm)
EFFECTS OF FLAKE-CUTTING ON MDPM
Lyon, C. E„ B. G. Lyon, C. E. Davis, and W. E. Townsend, 1980. Texture profile analysis of patties made from mixed and flake-cut mechanically deboned poultry meat. Poultry Sci. 59: 69-76. Mast, M. G., and J. H. MacNeil, 1976. Physical and functional properties of heat pastuerized mechanically deboned poultry meat. Poultry Sci. 55: 1207-1213. Potter, N. N., 1968. Meat, poultry and eggs. Page 380—381 in Food science. The Avi Publishing Co., Inc., Westport, CT.
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Barr, A. J., J. H. Goodnight, J. P. Sail, and J. T. Helwig, 1976. Statistical analysis systems. SAS Inst. Inc., Raleigh, NC. Breene, W. M., D. W. Davis, and H. E. Chou, 1973. Effect of brining on objective texture profiles of cucumber varieties. J. Food Sci. 38:210—214. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics 11:1—42. Friedman, H. H., J. E. Whitney, and A. S. Szczesniak, 1963. The texturometer — a new instrument for objective texture measurement. J. Food. Sci. 28:390-396.
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