Poultry processing quality

Similar benefits in beef are shown in Figure 6. TBA values over 3 indicate off flavor in beef High TBA values are sometimes seen in further processed poultry. Process modification to allow for spray application of suitable FRI blends can protect quality in a variety of lipid containing foods. 

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Rough rice (paddy or padi rice) can be used in poultry diets after grinding but is generally not available. Rice that does not meet the quality standards for humans after processing is a good feed ingredient for poultry diets, provided it is not moulded and contaminated with toxic fungi. 

Fishmeal is an important, and sometimes the only, source of animal protein available for poultry feeding in most Asian countries (Ravindran and Blair, 1993). It is either imported or is produced locally. The local fishmeals contain between 400 and 500 g/kg CP, but are generally of low quality due to lack of control over raw fish quality, processing and storage conditions. Also, they are often adulterated with cheap diluents such as sand. Samples containing as much as 150 g/kg salt are not uncommon. This situation underlines the need for strict enforcement of quality control measures in several Asian countries. 

Whole soybeans contain not only high-quality protein (38 2%), but also a rich source of energy as a result of the oil they contain (18-22%). They have the potential of supplying major amounts of both energy and protein to all types of livestock and poultry feed. Collective terms that are being used to describe processed soybeans range from full-fat soybeans, heat-processed soybean seeds, heat-treated soybeans, to simply whole soybeans. More specific references are seldom used to correctly identify the processing method. 

Additional cuts are made on the accepted bird to permit proper effectiveness of the ritual salting and soaking process. There are also special cutting procedures for beef and lamb. The koshering process may change the organoleptic properties of meat many customers are convinced that it enhances the quality of kosher poultry and roasts. 

Briggs, J.L., Maier, D.E., Watkins, B.A., Behnke, K.C. 1999. Effect of ingredients and processing parameters on pellet quality. Poultry Science 78 1464—1471. 

Soybean proteins are widely used as food additives in European derived societies, primarily in processed foods, and this trend continues to grow annually. This makes soybean proteins a pervasive component of the human diet in industrialized countries. Solvent extracted soybean meal is also widely used as an animal feed additive (ref. 5, for review), because it is an inexpensive source of high quality protein that contains more of essential amino acids lysine and tryptophan than most cereal crops. Combined with corn, the other primary feed grain used in the United States, a ration can be assembled that is adequate in both sulfur amino acid and lysine contents, and provides a high protein diet that is well balanced for poultry and pigs. 

To put into perspective the chemistry associated with radiation pasteurization and sterilization, the basic chemical processes occurring in the constituents of irradiated meat and poultry are considered. Major constituents include the aqueous phase, the muscle and pigment proteins, the lipid (or fat) phase, and the carbohydrates. Minor constituents include salts, vitamins, and nucleic acids. The implications for assessing the wholesomeness of irradiated products, for gaining additional regulatory approvals, and for optimizing product quality and functionality are also considered. 

Food Safety and Quality Service This organization ensures that foods for human consumption are safe, wholesome, nutritious, and of good quality. It sets standards for and inspects meat, poultry, eggs, dairy products, and fresh and processed fruit and vegetables. At times, the inspection methods change to respond to public concern and make better use of knowledge and technology. 

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