Applications of Mechanically Deboned Meat in Sausage Mass
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JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND Maataloustieteellinen Aikakauskirja Vol. 62: 397—405, 1990 Applications of mechanically deboned meat in sausage mass L. RIIHONEN,* K. HÄMÄLÄINEN** and E VÄÄNÄNEN** * Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland ** Osuusteurastamo Karjaportti, Box 60, SF-50101 Mikkeli, Finland Abstract. The use ofmechanically deboned meat (MDM) and its proportion in homogeneous sausage mass was investigated. A test Bologna containing 7.50% mechanically deboned meat was used. Two deboning machines, an Inject Star based on pressure and an auger-type Poss machine based on scraping, were used. The water contents of the masses varied between 28.36 and 43.36%. Test sausages containing the same amounts of meat recovered by the Inject Star and Poss deboners were surprisingly similar in colour. Calcium contents of samples were 0.11% 0.18%, and the corresponding ash contents 2.6 2.9%. The pH values of all the test sausages were similar, about 6.4. Fat contents in samples made using MDM recovered with the Inject Star deboner were lower than those in the samples made using MDM recovered with the Poss de- boner. On the basis of chemical quality indices the shelf lives of all the test sausages were similar. Index words: mechanically deboned meat (MDM), use of MDM, sausage, shelf-life of sausage Introduction Mechanical deboning is an inexpensive and tity of mechanically separated beef, pork, or convenient method of recovering meat at- lamb meat is limited to 20 percent of the meat tached to bones. Many processed meats are fraction (1). finely minced, so mechanically deboned meat Field (2) reported that flavour not as- (MDM) can be used to economic advantage. sociated with rancidity, texture, or juiciness In the case of poultry products there is no limit in products containing MDM may vary de- to the amount of mechanically processed poul- pending on the amount of red bone marrow try meat that can be added for example in the in the MDM and on the amount of MDM in USA, but for red meats the maximum quan- the finished product. Field (3) also observed 397 that sensory panels have not been able to de- Material and methods teet differences in juiciness or flavour when Bologna sausage was chosen as the basic 10% mechanically deboned meat is added to sausage, because it best reveals the benefits formulations. and disadvantages of the added mechanically The bones from the vertebral column, ribs recovered meat. The formulation of the ba- and sternum are most suitable for mechani- sic sausage is presented in Table 1. cal deboning because they usually have more In preliminary trials, 2.5%, 5%, 7.5%, lean meat attached and thus yield a greater 10% and 12.5% MDM was used in the test percentage of mechanically separated tissue (4, sausages and on the basis of these tests the op- 5). Round bones are least suitable for mechan- timumproportion of 7.5% mechanically reco- ical deboning since they have very little lean vered meat was used in subsequent experi- meat attached and the marrow is primarily fat. ments. High concentrations of MDM in the Field et al. (6) also reported that the protein formulation resulted in a very soft, dark and content in mechanically meat was deboned inelastic sausage. lower and the fat content higher than in simi- The research was carried out at the produc- lar hand deboned meat. tion plant Osuusteurastamo Karjaportti in Gillet et al. (7) have shown that mechan- Mikkeli and in Hämeenlinna at the Finnish ical recovering removed approximately half of Meat Research Centre, and partly at the plant the connective tissue from beef and pork trim- of Lihapolar Oy in Kuopio. Inject Star, P-60 mings. The tendency for jellypockets to form (Hollstein-Fuhrman, Vienna, Austria) and in salami was reduced by using such material, Poss, PDX (Poss Limited, Hamilton, Cana- and the texture and tenderness were improved da) machines were used to recover MDB by the recovering operation. (mechanically deboned beef) and MDP (me- Marshall et al. (8) studied the effects of chanically deboned pork) to be used in the adding MDM from pork to frankfurter sausages. The added water content of the sausages on cooking loss and texture . They sausages was changed according to the test manufactured frankfurters comprising 10%, programme describes in the following. 25% and 40% MDM, calculated on total batch weight, and found that the cooking loss Sausage tests increased with increasing MDM concentra- tion. However, when the sausages were judged Test sausages in experiments I and II were for texture by sensory evaluation, the batch containing 10% MDM was ranked the best, followed by the control and the batch con- Table 1. The formulation of the test Bologna contained mechanically deboned meat. taining 25% MDM. The batch containing 40% MDM was rated ’very mushy’. Meat cuts % Ingredients % Microbial counts in frankfurters containing N 2 2.78 Milk powder 5.06 MDB 1.01 Potato flour 6.08 15°70 mechanically deboned turkey meat after R 2 5.57 Ascorbic acid 0.06 frozen (—24°C) storage for 7 days were gener- SE 1.37 Glucose 0.10 ally low (9). Joseph et al. (10) claimed that SO 3.54 Spices 0.15 the microbial load in MDM can be as low as S 2 30.38 Phosphate 0.15 MDP 1.01 NaN02 (10%) 0.12 that of handboned trimmings if proper sani- S5-emulsion 12.49 NaCl 1.77 tation and temperature control are employed. Water 28.36 The aim of the present work was to study N- and R-cuts were beefcuts, with fat contents of N2 the use of mechanically recovered meat and <20% and R2<22%. The connective tissue values of both cuts were 6%. Fat contents of the pork cuts were: sau- its optimum proportion in homogeneous SE 3—5%, SO 10—12% and 55<30%, and connective sage meats. tissue values were 2% in SE, 3% in SO and 27% in S5. 398 Table 2. Experiments I and II with the test Bologna. The Consistency percentages of MDM and total water in the test sausage formulae. Mechanically deboned meat (MDM) was beef Consistency was measured in an Instron (MDB) in experiment I and pork (MDP) in experiment testing apparatus (Model 4301), using a weight 11 recovered with the Inject Star deboner. head with a diamter of 5.5 cm. A 6 cm slice Samples 1 2 3 4 5 6 was cut from the test sausage, the side of the MDM 2.02 7.50 7.50 7.50 7.50 7.50 slice was depressed to a depth of 0.5 cm. The Water 28.36 28,36 31.36 34.36 37.36 40.36 compression force (kp) was measured as the maximum height of force-deformation curve. made using mechanically deboned meat reco- Sensory evaluation vered with the Inject Star deboner as presented A trained 6-member panel evaluated the ap- in Table 2. In all the test sausages milk pow- pearance (range o—3;0—3; 0= unacceptable... der, potato flour, additives and spices were 2 = acceptable and 3 = flawless), texture (range added in the same proportion as in the basic o—s;0 —5; 0 = unacceptable... 3 = acceptable, 4 = formulation. Test sausages in experiments 111 flawless and 5 = exellent), taste and smell and IV were made using mechanically de- (range o—7;0—7; 0 = unacceptable.. .2—3 = poor, boned meat recovered with the Poss deboner. 4 = acceptable, 5 = flawless, 6 = good and 7 = In experiment V all the samples were made exellent) of the test sausages. from MDP and MDB recovered by Inject Star Other analyses used for the evaluation of and Poss as described in the following (see meat and sausage quality have been presented also Table 3). In all tests MDB and MDP were earlier Riikonen et ai. (12). from mixed beef and pork bones and the MDM was separated in a freshly disinfected deboning machine. In experiments I—IV the Results and Discussion sausages were in natural casings, whereas the Tables 4 and 5 show the analytical results sausages in Test V were prepared with cellu- of the meat recovered using the two different lose casings. All experimental sausages were machines. Meat recovered in the Poss machine stuffed by hand. The technical quality of was organoleptically noticeably smoother, and sausages was best in experiment V. lighter in colour, than that recovered in the Inject Star. The greatest differences between Evaluation of meat and sausage quality meat recovered using the Poss and Inject Star machines were in calcium and ash contents. Water holding capacity The water holding capacity was surprising- The method developed by Pohja (11) was ly low (P<0.05) in sample BP (Table 4). used for determining the water holding capac- Other workers have reported that frozen, ity of the meat. mechanically recovered meat has less water Table 3. Experiment V with the test Bologna. The percentages of mechanically deboned beef (MOB) and pork (MOP) and total water in the test sausage formulae. Samples 12 3 4 5 6 7 8 MDB 1.01 BP 3.75 BP 3.75 BP 3.75 BP 1.01 BI 3.75 Bl 3.75 Bl 3.75 Bl MDP 1.01 PP 3.75 PP 3.75 PP 3.75 PP 1.01 PI 3.75 Pl 3.75 PI 3.75 PI Water 28.36 28.36 31.36 34.36 28.36 28.36 31.36 34.36 BI and BP were mechanically deboned beef recovered using the Inject Star (I) and Poss (P) machines. PI and PP were mechanically deboned pork recovered using the Inject Star (I) and Poss (P) machines.