Utilization of Animal By-products
• Deboned meat products needs increase
• Whole carcass utilization – Poultry
– Labor-intensive operations
2009 Class handout 4
•
3
MDM
•
2009 Class handout 6
• •
2009 Class handout 7
Mechanically Separated Meat (MSM)
• Also called “mechanically deboned meat” • First developed for the fishery industry in
Japan in the 1940s, then in the poultry industry
• Approved for use in the red meat industry in 1978
• Labeling regulation in 1982
2009 Class handout 8
• Processing – Mechanically deboned fish (minced muscle) product – Washing the muscle with water (or dilute salt water) to remove water
soluble components, blood, fat. – Removal excess water – Mixing with small amounts of sugar and phosphates to protect tissue
proteins from denaturation during frozen storage
• Characteristics – Higher conc. of salt soluble proteins – Better binding ability – Bland flavor (so, can used a binding agent without contributing species
flavor) – To produce simulated shellfish-type foods
5
2009 Class handout 9
Mechanically Separated Meat (MSM)
• a product resulting from the mechanical separation of meat from bone
• Produced by specially designed equipment that crushes the bone and separates bone, cartilage, ligaments, and tendons from soft tissues
• MSM – Mechanically deboned fish – MD poultry
• red meat – Mechanically deboned beef – Mechanically deboned pork – Mechanically deboned mutton
2009 Class handout 10
• Other bones that have meat attached that can be used
• Or whole carcass
2009 Class handout 11
• Mechanically deboned poultry (MDP) is to call chicken and turkey (the USDA)
• Mechanically recovered meat – European countries
• Most commonly used for mechanically deboned fish minced fish
2009 Class handout 12
• By forcing bones with meat attached through sieves
• need be ground or broken (1.3~3.0 cm plate) Before being passed against a sieve.
• The products resemble finely chopped meat
7
• Also containing fins, fine bone particle and bone marrow
2009 Class handout 14
•
2009 Class handout 16
• – () – – (vs.) – ()
• •
• –
9
•
2009 Class handout 18
• 1. – – 2TBA –
–
• 2. –
– –
2009 Class handout 20
– MDM
• 6.
• – (A)
2009 Class handout 22
Yield
• yields of MSM, MDP and minced fish are equal to these obtained by carefully scraping all visible muscle from the bones to be mechanically separated.
• Depending on the parts of bone – 21-27%: ham or picnic bones – 48-63%: beef neck and veal back bones – MDP: 55-70%
12
Calcium problem
• USDA (1982) stated that the maximum allowed calcium content of 0.75%
• Bone residue
• Red marrow in vertebrae and round bones increases with age
• influence the fatty acid content
13
2009 Class handout 26
Bone particle and residue
• The bone content of MDP is limited to 1% (USDA, 1969)
• The calcium content of MSM is limited to 0.75% (USDA,1982),which is the equivalent of 3~4% bone. (depending on age)
14
The usage of MSM and MDP in USA
• MSM is limited to 20% of the meat ingredient in a product and no more than 0.6~0.8% bone is allowed in products.
• No usage limit for MDP, so products containing MDP can contain 1% bone
2009 Class handout 28
Bone particle size
• Bone particle size are usually largest in minced fish, intermediate in MDP and smallest in MSM.
• A bone particle of <850um in MSM (USDA)
• 98% of the bone particles must be less than 0.84mm and 100% must be less than 2.0mm.-Candaian.
• no bone particle size is specified for MDP and minced fish US regulation
15
• Reducing processing costs and consumer prices
• In general, the price of MSM, MDP and minced fish is about 20~30% of that of the hand boned meat
16
• The amount of red marrow-high in albumin and hemoglobin.
• A superior binding strength
Cooking loss
• The cooking loss of products containing MSM ,MDP and minced fish are well documented.
• Slightly lower cooking loss during heating when bologna sausage made with MSM was compared with that made with hand boned meat .
• The cooking yield of turkey loaves improved.
• The cooking loss of most products are not changed when lower levels 10-20% are added.
2009 Class handout 34
Color
• Marrow contributes to the bright red color of MSM. But oxidation of pigment is problem.
• In raw meat or processed meat is desirable.
• In restructured breast or steak or white sausage are problems.
• The ratio of muscle to red marrow in MSM can cause color variation. (for different batches)
• To overcome problems, rapid freezing immediately after deboning
18
Water holding capacity
• An improvement in holding capacity of finely chopped, ground or chrunked and formed meat products containing MSM, MDP or minced fish .
• Cause – high pH-6.8-7.4 (marrow) – high Ca+2 and Mg+2
– higher connective tissue
O2 into products
• Bone chips
• Toxic substance
• Lower value
– Low temp and limited storage
• USDA recommendation
• Pathogens • Contamination
Sensory characteristics
• Difference in flavor between products made with hand-boned meat and MSM or MDP.
• Rancidity
• Softer
• 20%
21
Protein Quality
• Protein efficiency rations (PER), a PER value of 2.8 for casein
• USDA(1982) regulation for MSN have always included a minimum PER of 205 or an essential amino acid content of at least 33% of the total amino acid present.
• Hand deboned beef and pork35-40% • Lamb neck bone35-39% • Beef neck bone32-39% • Beef rib34-36%
2009 Class handout 42