Mechanically separated meat

In the present study, we assessed the effect of heating and aqueous washing of mechanically separated seal meat (MSSM) and mechanically separated chicken meat (MSCM) on the content of sulfhydryl groups and disulfide bonds in their proteins. An attempt was made to correlate the content of sulfhydryl groups with changes in the solubility and thermal coagulation of mechanically separated meat proteins. 

Of more interest to the red meat industry is the production of mechanically separated meat (MSM), or mechanically recovered meat (MRM) as it is known in the UK (Anon., 1985). 

Knight et al. (1989) adapted the surimi process to upgrade mechanically separated meat (MSM). Initial work was carried out on the bench scale, and then the processing factors that influenced the final composition of the surimi were investigated. These studies showed that it was possible to separate fat from MSM by centrifugation, for beef, pork and poultry. Fat levels were reduced to below 5% for all three meats. 

Field, R.A. (1988) Mechanically separated meat, poultry and fish. In Edible Meat Byproducts. (eds Pearson, A.M. and Dutson, T.R.) Elsevier, London, pp. 83-126. 

Moore, J. (1989) Mechanically separated meat - production and quality. Paper presented to Meat and Fish Products Panel, Leatherhead Food RA 16102189 (Confidential Members Only). 

Radiation decontamination of meat was first commercially implemented in Brittany, France, when e-beam irradiation treatment was established for frozen slabs of mechanically separated chicken meat [57,58]. 

Sources. The fluoride content of most foods is low (less than 0.05 mg/100 g). Rich sources of fluoride include tea, which concentrates fluoride in its leaves, and marine fish that are consumed with their bones (e.g., sardines). Foods made with mechanically separated (boned) chicken, such as canned meats, hot dogs, and infant foods also add fluoride to the diet. ... 

The determination of calcium in meat products, especially in mechanically recovered (or separated) meat (MRM/MSM), is an important estimation of the amount of bone material included in the meat. The AOAC method describes an acid digestion of the sample and reaction of an aliquot of the filtered digest with excess ethylenediaminetetraacetic acid (EDTA) under alkaline conditions to form a chelated complex with calcium ion. The excess EDTA is then titrated with calcium carbonate using hydroxynaph-thol blue as indicator. 

Figure 1. Sulffaydiyl gioiqis (A) and disulfide bonds (B) contents of mechanically separated seal meat (MSSM, ), medianically sqnrated...

Figure 2. D iee of tiiennal coagulation of protons extracted firom mechanically separated seal meat (MSSM, H) and mechanically separated duckm meat (MSCM, by S% NaCl in 0.003M NaHC03 solution. Results are mean values of 4 detominations and standard deviations did not exceed 3.7% of the recmded mean values.

Analytical figures for MSM and meat from several species types are shown in Table 2.2. The protein content of MSM is generally lower than that of the lean tissue of the species from which it is separated. MSM compares favourably, however, with hand-boned cuts of meat used in meat product manufacture. Newman (1981) has reported that extensive destruction of meat myofibrils occurs on mechanical separation using either screening or pressure techniques. A reduction in the connective tissue content is also observed, however, after separation. The fat content varies depending on the source of the bones used and the method of production. 

Cocoa beans are used extensively in the manufacture of chocolate, but this chapter is confined to the use of cocoa as a beverage. To produce the cocoa powder used in the beverage, the beans are roasted at 150°C and the shell (hull) and meat of the bean (nib) are mechanically separated. The nibs, which contain about 55% cocoa butter, are then finely ground while hot to produce a liquid mass or liquor . This sets on cooling and is... 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Polyphosphates improve the sensory quality of many food products. They prevent the separation of butter fat and aqueous phases in evaporated milk, and the formation of gel in concentrated milk sterilized by high-temperature short-time (HTST). They also stabilize the fat emulsion in processed cheese by disrupting the casein micelles and thus enhance the hydrophobic interactions between lipids and casein. Polyphosphates are also used in meat processing for increasing the WHC and improving the texture of many cooked products. The mechanisms involved in different applications depend on the properties of the phosphates and the commodities, as well as the parameters of processing. 

In the future, meat may be separated from bone using non-mechanical methods. Workers have considered the use of enzymes (Oekler, 1972 Rose, 1974 Fullbrook, 1981) to remove meat from carcass bones. Proteolytic, collagenolytic and elastinolytic enzymes have all been considered. An alternative method uses mild acid or alkaline hydrolysis to separate the meat. The drawback with this technique is the fact that some protein destruction occurs, with an associated deterioration in functional properties. Acid treatment can also lead to dissolution of bone. 

Newman, P.B. (1981) Separation of meat from bone - a review of the mechanics and problems. Meat Sci. 5, 171-200. 

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