Effect of Auger‐ and Press‐Type Mechanical Deboning Machines on Selected Characteristics of Mechanically Deboned Poultry

摘要

ABSTRACTSelected chemical, functional, textural, and sensory properties were evaluated for mechanically deboned poultry (MDP) prepared from three auger‐type (Paoli, Beehive, and Yieldmaster) and one press‐type (Protecon) mechanical deboners. Protecon MDP, prepared without a preliminary grinding of the in‐going raw material, contained slightly larger intact muscle fibers than MDP from the auger‐type machines. Although variation occurred among the four meats, no significant differences (P7>0.05) were observed in their composition. Differences existed in the emulsifying capacity, emulsion stability, and waterholding capacity of the meats; however, all were successfully used in the preparation of acceptable frankfurters. Frankfurters prepared from Protecon or Beehive MDP were generally firmer, as determined by shear tests and sensory eval