Content uploaded by Sergii Verbytskyi
Author content
All content in this area was uploaded by Sergii Verbytskyi on Aug 31, 2019
Content may be subject to copyright.
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
6
Effect of raw materials nomenclature and their
temperature upon safety and quality parameters of
mechanically separated poultry meat
Georgiy Yeresko1, Galina Cherednichenko2,
Svitlana Bondar1, Sergii Verbytskyi1
1 – Іnstitute of Food Resource of National Academy of Agrarian Sciences of Ukraine, Kyiv
2 – National University of Food Technologies, Kyiv, Ukraine
Abstract
Keywords:
Meat
Bird
Bone
Temperature
Safety
Article history:
Received
15.04.2017
Received in
revised form
19.06.2017
Accepted
05.09.2017
Corresponding
author:
Svitlana Bondar
E-mail:
Svetabondar1989@
gmail.com
DOI:
10.24263/2310-
1008-2017-5-1-3
Introduction. The research was conducted to determine the
influence of technological factors and basic properties of different types
of raw materials on the determinants of quality and food safety of
poultry meat mechanically separated.
Materials and methods. To fulfill the research most practical and
widely spread raw materials for manufacturing mechanically separated
poultry meat were used, namely these: whole carcasses of broilers and
hens, hen necks and broiler backs. Temperature ranged from minus 4 ºС
to 6 ºС. Research was fulfilled using screw type press-separator «Lima»
and band type press-separator «Вaader».
Results and discussion. A certain range of the most proper
temperature parameters corresponds to each of the types of raw
materials studied thus enabling producing mechanically separated
poultry meat of the safe content of bone inclusions by significantly high
output of end product. During the hard separation using screw separator
machines the said range is from 0 ºС to 2 ºС for almost all the types of
the raw materials processed. Decline in bone inclusions content is
detected from the temperature threshold of minus 2 ºС. In some way
lower product output is offset with the quality of the staff obtained –
namely the content of bone inclusions. The most proper range for
broilers and hen necks is from 4 ºС to 6 ºС. Rather a similar effect is
found for soft separation with the use of band machines. The surface-
frozen raw materials are usually known not to be processed with
separators of the said type – mainly, because of rapid wear of the
pressing band of the separation unit and lower, comparing to screw
separator machines, pressure effecting the raw materials. When raw
materials are surface-frozen by minus 2 ºС and are to be processed with
the use of band separators, the said raw materials shall be preliminary
ground with the use of meat grinders (meat wolves) equipped with the
plates with big diameter orifices.
In average by 9–10% lower output of mechanically separated
poultry meat is characteristic for soft separation comparing to hard
separation, while the average content of bone inclusions in the case of
hard separation is by 40% higher. The most proper, considering
technology and food safety issues, temperature range of raw materials is
from 2 ºС to 6 ºС. The use of raw materials their temperature being
lower than minus 2 ºС is not applicable. The said is especially true for
hen necks, as with the decline in temperature the raise in bone inclusions
content in end product is drastic.
Conclusion. The research making it possible to obtain mechanically
separated poultry meat of minimal bone inclusions content while output
values of end products being significant.
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
7
Introduction
A significant part of meat protein raw materials in the formulations of the said foods
belongs to such poultry raw meats as ground meat after manual deboning and meat of
mechanical deboning. More significant part of mechanically deboned meat is often
considered to be a beneficial factor for enriching a product with fat, vitamins, mineral
substances etc. [1]. It is proven [2], that the nutritional value of poultry meat (namely
broiler chickens and turkeys meats) being mechanically deboned is almost equal to the
values of the said parameters measured in canned sardines, anchovy and mackerel
overwhelming the values measured in plant oils and beef products, while PER (Protein
Efficiency Ratio) value in mechanically deboned poultry meat was greater than PER values
measured in all the foods mentioned above. However the significant content of bone
inclusions confines the use of mechanically deboned poultry meat these inclusions being
difficult for detection and proper assessment 3, 4. A number of studies have been held to
determine content of this raw food, namely quality parameters, proteins, lipids and minerals
content, bone rests together with stability of proteins and lipids, the presence of pathogen
and other microorganisms. Mechanically deboned poultry meat has proven its nutritional
and functional traits while being safe for human life and health. The mechanical deboning
technology allows preserving useful minerals, lipids and proteins, so that the product
obtained as a result of fulfillment of the said technological process can be used for
formulating a range of meat foods [5, 6]. At the same time, the mechanical process of
removing meat from the bone causes cell breakage, protein denaturation (with deterioration
of mechanical properties) and an increase in lipids and free heme groups, which implies
several disadvantages, such as color, flavor, palatability (attenuation of characteristic taste)
and microbial load, making mechanically separated poultry meat a highly perishable raw
material [7]. When the effect of adding chicken breast (5, 15 or 25%) or mechanically
deboned chicken meat (5, 15, 25 or 35%) on quality characteristics of emulsion-type
sausage was evaluated [8], it was determined that addition of chicken breast sausages
caused increased moisture and protein content (%), but decreased fat content of the
sausages. Addition of mechanically deboned chicken meat to sausages caused decrease in
the moisture and protein content (%), but increase in the fat content (%) of the sausages.
Addition of chicken breast to sausages caused raise in P, Na and Cu contents. Addition of
mechanically deboned chicken meat sausages caused increase in Ca and Fe contents. The
addition of chicken breast sausages increased the hardness, springiness, gumminess and
chewiness values, but the addition of mechanically deboned chicken meat to sausages
decreased the hardness, springiness, gumminess and chewiness values, so that addition of
mechanically deboned chicken meat was the best choice concerning the quality of the
sausages.
Materials and methods
To fulfill the research, the most practical and widely spread raw materials for
manufacturing mechanically separated poultry meat were used, namely these: whole
carcasses of broilers and hens, hen necks and broiler backs. Temperature ranged from
minus 4 ºС to 6 ºС.
Research was fulfilled using screw type press-separator «Lima» and band type press-
separator «Вaader».
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
8
Temperature of the assayed ground meats was determined with the digital thermometer
«Checktemp» HI 98509. Determination range is from -50 to 150 °С. Resolution is 0.1 °С.
Accuracy is ± 0.3 °С (within temperature range from -20 to 90 °С).
Weight of samples was determined with the use of digital laboratory scale «OHAUS
RU 313». Determination range is from 0 to 310 g. Accuracy of measurement ± 0.001 g.
Parameters of raw materials and mechanically separated poultry meat were determined
with the use of following methods.
Content (by mass) of bone inclusions in mechanically separated poultry meat was
determined with the use of the specially developed method, implying separation of the said
particles from other components of the product. Muscle, connective and adipose tissues of a
sample are removed by boiling in alkaline solution. Not dissolved particles of the probe are
separated from bone inclusions by means of concentrated solution of zinc chloride.
Measurement of weight of bone inclusions is done after removing the excess zinc
chloride solution and drying in air oven.
Content of bone inclusion (by mass) is calculated with taking probe weight into
account. The range of bone inclusion (by mass) content by gravimetric method is from
0.05% to 1.5%.
The procedure of bone inclusion (by mass) content determination is following.
Potassium hydroxide solution (mass fraction 2%) shall be prepared by dissolving a
(20.0 ± 0.5) g probe of potassium hydroxide in 980 cm3 of distilled water.
Concentrated solution of zinc chloride shall be prepared. For the purpose saturated
solution of zinc chloride shall preliminary be prepared – a probe of zinc chloride of weight
of (280–300) g shall be dissolved in 100 cm3 of distilled water. For a probe of a sample
analyzed about 70 см3 of concentrated solution of density from 1.65 g/cm3 to 1.8 g/cm3 is
necessary. Incinerated calcium chloride is placed at the bottom of clean and dry desiccators.
A sample of mechanically separated poultry meat shall be comminuted to pasty body and
refrigerated by temperature not exceeding 4 °С.
A (50.00±0.05) g probe of sample is weighed in a 250 cm3 beaker, then 100 cm3 of
water solution of potassium hydroxide of mass fraction 2% shall be added and mixed
thoroughly. The beaker with the sample probe shall be placed on water-bath its temperature
not being less than 80 °С. The content of beaker shall be stirred occasionally from 1 h to
1.5 h to dissolve fragments of muscle tissue till a layer of not dissolved connective and
adipose tissues is formed at the surface of the solution.
The sample shall be removed from water-bath and let settle for about 2 min. The upper
layer of solution with the fragments of not dissolved connective and melted adipose tissues
shall be decanted with care. After decanting the side walls of the beakers shall be wiped
with a cotton or gauze wad rinsed with hot water in the case when the rests of adipose have
adhered to. The wad shall be discharged. A portion of 2% potassium hydroxide solution
shall be added to the rest of the sample in such a way that the level of solution in beaker
was about the same as the solution level before decanting, the solution shall be placed on
water-bath again. Adding of potassium hydroxide solution, heating, retention and decanting
shall be fulfilled repeatedly before the full dissolving of muscle tissue and removing of
adipose and connective tissues. Bone inclusions and other not dissolved particles, separated
from the sample, settle at the bottom of the beaker.
The potassium hydroxide solution with settled bone inclusions and other not dissolved
particles is decanted with care to prevent from their settling at the walls of the beaker. Then
bone inclusions and other not dissolved particles shall be washed in beaker with distilled
water 3–4 times by portions of 100–150 cm3.
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
9
After washing bone inclusions and other not dissolved particles shall be carried to
dried and weighed to constant mass beakers by rinsing with distilled water, the result of
weight measurement shall be recorded with the accuracy of 0.001 g. Then bone inclusions
and other not dissolved particles shall be separated with the use of concentrated zinc
chloride solution, for the purpose the precipitate with bone inclusions and other not
dissolved particles is carried to the beaker by rinsing. The rest of the precipitate is diluted
with concentrated zinc chloride solution to fill about 3/4 of the beaker volume. The content
of the beaker is mixed by a glass stick and let settle for 1–2 min. Not dissolved particles
float at the surface of concentrated zinc chloride solution, as the density of the said solution
is higher than the density of not dissolved particles but lower than the density of bone
inclusions. The concentrated zinc chloride solution together with not dissolved particles
shall be decanted through a strainer to a separate glass in such a way that bone inclusions
are still at the bottom of the beaker. When some of not dissolved and not yet separated from
the bone inclusions particles are still in the precipitate, the separation process fulfill
repeatedly with the use of concentrated zinc chloride solution of higher density before the
full separation of bone inclusions from other not dissolved particles. Thus separated bone
inclusions are washed by distilled water to remove zinc chloride solution completely.
During the washing a cloudy solution of light gray color and heterogeneous density is
formed, the sludge gradually precipitates at the bottom of the beaker and gets white. The
most light-weighted bone inclusions retain in the solution so they can be decanted with the
solution when washed without care. To prevent this, the content of the beaker shall be
mixed with a glass stick to let the bone inclusions precipitate, then the upper transparent
layer of the solution shall be decanted with care. By gradual adding and decanting distilled
water, complete washing out of zinc chloride shall be achieved. The washing process with
distilled water is considered to be complete when the liquid above the bone inclusions
becomes transparent.
Beakers with completely separated, washed bone inclusions shall be dried by the
temperature (103±2) °С during 1 h, inserted from the air oven, sealed and placed to
desiccator completely filled with the incinerated calcium chloride and cool to the ambient
temperature. The duplicate sample shall be prepared in similar way.
After cooling to ambient temperature in desiccator the beakers shall be weighed on the
balance. Results shall be recorded with the accuracy of 0.001 g. The beakers shall be placed
into drying oven again, allowed to stay for 30 min, cooled and weighed again. When
decrease of weight from the first to the second weighing does not exceed 0.005 g, drying
shall be finished, but when decrease of weight exceeds 0.005 g, the beakers shall be placed
into drying oven again. Drying periods of 30 min shall be successively repeated till
difference of weight between successive dryings does not exceed 0.005 g. The results of
weighing shall be recorded to three decimal places.
Results of determination of bone inclusions content (by mass) in mechanically
separated poultry meat ω,%, in i parallel is calculated by formula:
1 2
( )
100,
i i
i
i
m m
m
(1)
where
1
i
m
– weight of a beaker with bone inclusions, g;
2
i
m
– weight of a beaker, g;
i
m
–
weight of test portion, g;
i
– number of a parallel sample (
i
= 1, 2).
Arithmetic mean of the results of two parallel determinations is recorded as the end
result of measurements of bone inclusions content in mechanically separated poultry meat
when the results of repeatability control are positive.
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
10
Outcome of mechanically separated poultry meat is determined as the relation of the
mass of meat processed with the use of an appliance to the mass of the raw materials used
for processing,%.
1 2
( )
100 ,
m m
Хm
(2)
where А – mass of meat processed with the use of an appliance, g; C – the mass of the raw
materials used for processing, g;
Statistical analysis of the results obtained was fulfilled on the base of calculation of
arithmetic mean values and quadratic mean. All the experimental data are the results of 5
parallel determinations.
Results and discussion
Important parameters of mechanically separated poultry meat are the linear dimensions
of its particles and fractional content of bone inclusions. The said parameters are influenced
by machinery design and wear degree of working surfaces of separating units [9]. The
fractional content of bone inclusions and their linear dimensions are sufficiently influenced
by the diameter of filter orifices of a separating unit. With the decrease of orifices the
dimensions of bone inclusions also decrease and the part of fine fraction increases. By the
equal perforation dimensions, product safety level is sufficiently influenced by pressure
determining the output of the product. Thus, very fine bone inclusions are characteristic for
the perforation of 0.8 mm orifices, moreover, with the decrease of output the part of fine
inclusions increases. With the decrease of output, part of fine fraction decreases and part of
big fraction increases. Так, when output exceeds 68.7% rather big bone inclusions of 526.4
μm dimensions can be observed in the staff processed, however the part of the said
inclusions is not sufficient counting up to 0.27%. When a separating cylinder of 1.0 mm
orifices is used, the part of fine fraction with dimensions up to 300 μm decreases, but the
quantity of bone fragments with bigger dimensions increases. Such pattern is also true for
perforation orifices with 1.1 mm diameter, but the part of 300.1 to 500 μm fraction
increases from 0.3 to 5.75%. When 1.2 mm perforation is used, the part of the fraction with
bone fragments dimensions from 300.1 to 500 μm decreases 3.8 times, but bone inclusions
of 576.9 μm dimension can already be observed in the quantity of 1.5%. When a cylinder of
1.4 mm separation orifices is used, the part of 300.1 to 500 μm bone inclusion increases
from 0.99 to 2.63% with simultaneous increase of particles dimensions within the fraction
from 350.9 to 401.4 μm. To this, bone inclusions can be detected in mechanically separated
poultry meat: those of 621 μm in the quantity of 2.64%, and those of the dimensions from
954.1 to 1053.0 μm in the quantity from 0.5 to 2.26% [10].
The manufacturing process of mechanically separated poultry meat can be fulfilled
with the use of high pressure. Such technological solution is simpler when its technical
performance is considered, but the structure of the staff obtained is destroyed its slime
profile being not proper from the technologists’ point of view. However, low pressure
allows obtaining the profile characteristic for the ground meats of manual deboning, but
high output of the produce cannot be achieved. More valuable parts of carcasses, namely
filets, legs and drumsticks are used in great amounts, correspondingly the amounts of the
raw materials available for manufacturing mechanically separated poultry meat also rise, its
range of possible use in meat industry becoming wider [11]. However, the terminology
used to determine objects and processes connected with mechanical deboning of poultry
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
11
carcasses and their pats cannot be considered to have become of common use. According to
[12], the term «mechanically separated meat» is used, this defining the product, obtained by
removing meat from bones or poultry carcasses with the use of mechanical tools, when
muscle fibers are destroyed or modified in some other way. The authors of [12] classify
mechanically separated meat obtained with low pressure (type І), and with high pressure
thus causing loss or modification of muscle fibers (type ІІ). In the first case meat staff is
obtained with the use of the methods not leading the modification of the raw materials used.
Mechanically separated meat obtained in any other way than that specified for type I
pertains to type II. Other authors [13–16] noticing significant dependence of quality
parameters of mechanically separated poultry meat upon the separation method applied use
the term «hard separation» for the separation process with high pressure and the term «soft
separation» for the separation process with low pressure. Processing with the latter method
not modifying the structure of raw materials can be fulfilled, for example, by the separators
of «Baader» company [13–16]. According to [17], up to 77% of all mechanically separated
poultry meats produced in EU are separated with high pressure. Market costs of such staff
are from 0.3 до 0.6 Euro/kg, however the meat staffs of the soft separation are from 0.6 to
1.5 Euro/kg. Mechanically separated poultry meat obtained with low pressure not only
possesses such trait as not destroyed structure, it also contains less calcium and phosphorus,
its characteristic microbial contamination is also lower. That is why possibility and
necessity of introducing a new term for such raw materials is considered, this differing from
«mechanically deboned poultry meat» [13–15, 17].
To carry out the technological process of mechanical separation of poultry meat piston,
screw and band methods are the most practical to remove muscle tissue from bones. The
diversity of the technical solutions is certain not to be confined neither with three above
mentioned technological schemes nor with some wider nomenclature presented at Figure 1.
Screw presses are very practical the principle of their action basing at the pressing of raw
materials with high pressure in the orifices of perforation. In the working areas of these
machines muscle tissue is separated with the flights of working screw and edges of orifices
thus enabling separation of raw material into fluid fraction (muscle tissue) and hard fraction
(bone rests). From the other side, the action of the mechanical appliances of the said type
causes excessive heating of the staff processed, this, in its turn, being the reason for the
significant worsening of its technological properties. Sensorial properties are not proper
either as the staff obtained has the smack of burnt bones. According to the second, of the
three mentioned, technological scheme piston separators work, these belonging to batch
action machines and equipped with powerful hydraulic drive. Meat and bone raw materials
are loaded into the hopper and pressed with the use of piston, the pieces of muscle tissue
being forced through the orifices of perforated cylinder and hard fraction being compressed
and removed when a cycle is finished. Force intensive action of piston type appliances may
cause smashing the muscle tissue and modifying of its structure, thus being the reason of
undesirable paste like profile of the staff obtained. A gentler mode, considering meat
structure, is the mode of the operation of the band separating machines, this mode is often
called soft as the muscle tissue being processed with the use of the said appliances
undergoes short time depression only thus promoting production of ground meat like staff
without excessive heating. Band separation after the first manufacturer of such equipment is
often called «baadering». The principal structural member of the machines of the said type
is endless band made of nonmetal material. The surface of the band has adhesive properties
promoting soft removing of meat from bones, meat staff being led out of working area of
machine through perforated drum. For band separators uniform content of bone inclusions
is characteristic, the most part of them, about 85% of overall number, pertaining fine
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
12
fraction – up to 500 μm and middle size fraction – from 500 μm to 750 μm, these
distributed almost in equal parts – by 40 – 45% each. The rest (about 15 – 20%) is the
fraction of big bone inclusions with the dimensions exceeding 750 μm. 18–20.
Figure 1. Principal design schemes to separate poultry meat from bones with the use of
mechanical means
Therefore, current equipment for «soft» separating of meat and bone staff allows
obtaining of high quality mechanically separated poultry meat with necessity to apply
labor-intensive manual operations, foremost desinewing – separating of connective tissue,
tendons, skin, small bones etc. An important raw material resource to produce mechanically
separated poultry meat is also a number of low value muscle cuts. «Soft» separation
equipment allows processing of meat and bone raw materials with the output of meat staff
from 85 to 95%, enhancing of processing quality and obtaining, as a result, granular ground
meat its destruction rate and waterholding capacity being optimal to manufacture high
grade pâté products. The separated hard particles can be used to manufacture pâté products
of lower price level thus providing their availability to the consumers of low income.
Raw materials to produce mechanically separated poultry meat shall have certain
technological requirements, these guaranteeing economically viable outputs of high quality
product and its successive storing. The principal technological parameter in the production
of mechanically separated poultry meat is the temperature of raw materials to be processed.
In the process of mechanical separation of whole poultry carcasses, halves together with
parts of carcasses abounding with soft tissues (both muscle and adipose) a separation
appliance operates in a normal regime when the temperature of raw materials to be
processed is from minus 2 ºС to minus 4 ºС. By lower temperature values the load upon
grinder (bone crusher) and deboning machine increases, the wear intensifies, the quality of
separation of meat and bone fractions worsens, thus making the output of muscle fraction
lower. When the temperature o raw materials is higher than minus 2 ºС, especially when
the temperature is no less than 0 ºС, by complete defrosting of meat technical and
economical parameters of the deboning process sufficiently decrease. However the most
part of the machines used for mechanical separation of poultry meat are intended to process
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
13
the chilled raw materials but not the frozen ones. There is information yet, that modified
separators are being developed these also allowing processing frozen meats and thus
obtaining the product of perfect texture, longer shelf life and lower bacterial contamination
[21].
Results of the research of the effect of raw materials nomenclature and their
temperature upon the output of the poultry meat obtained by hard and soft separation and
bone inclusions content of the said meat are shown in Table 1.
Table 1
Effect of raw materials nomenclature and their temperature upon the output of the poultry
meat obtained by hard and soft separation and bone inclusions content
Separation mode
Hard (screw separator) Soft (band separator)
Raw
material
used
Temperature,
ºС Output,%
Bone
inclusions
content,%
Output,%
Bone
inclusions
content,%
−4 80.1 0.36
−3 78.4 0.33
−2 75.3 0.22 64.1 0.18
from 0 to 2 75.7 0.09 73.4 0.08
from 3 to 4 80.3 0.25 57.2 0.03
4 76.2 0.28 72.2 0.10
Carcasses of
broiler
chickens
6 75.3 0.29 74.7 0.14
−4 69.3 0.30
−3 65.9 0.20
−2 64.4 0.15 59.8 0.15
from 0 to 2 60.2 0.08 60.2 0.10
from 3 to 4 69.1 0.13 60.1 0.14
4 69.5 0.25 59.5 0.16
Backs of
broiler
chickens
6 68.6 0.30 60.6 0.16
−4 77.2 0.35
−3 76.9 0.34
−2 76.4 0.21 68.4 0.15
from 0 to 2 74.7 0.10 65.7 0.09
from 3 to 4 76,3 0.11 66.3 0.10
4 75.2 0.23 68.2 0.13
Carcasses of
hens
6 72.4 0.26 68.3 0.15
−4 67.7 0.34
−3 68.3 0.31
−2 71.4 0.12 60.4 0.36
from 0 to 2 70.2 0.10 60.2 0.22
from 3 to 4 71.0 0.20 58.3 0.17
4 71.4 0.23 61.4 0.18
Necks of
hens
6 73.8 0.22 61.8 0.19
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
14
Analyzing of the table data allows drawing the conclusion, that a certain range of the
most proper temperature parameters corresponds to each of the types of raw materials
studied thus enabling to produce mechanically separated poultry meat of the safe content of
bone inclusions by significantly high output of end product. During the hard separation
using screw separator machines, the said range is from 0 ºС to 2 ºС for almost all the types
of the raw materials processed. Decline in bone inclusions content is detected from the
temperature threshold of minus 2 ºС. In some way lower product output is offset with the
quality of the staff obtained – namely by its content of bone inclusions. The most proper
range for broiler and hen necks is from 4 ºС to 6 ºС. Rather a similar effect is found for soft
separation with the use of band machines. The surface-frozen raw materials are usually
known not to be processed with separators of the said type – mainly, because of rapid wear
of the pressing band of separation unit and lower, comparing to screw separator machines,
pressure effecting the raw materials. When raw materials are surface-frozen by minus 2 ºС
and are to be processed with the use of band separators, the said raw materials shall be
preliminary ground with the use meat grinders (meat wolves) equipped with the plates with
big diameter orifices.
Assessment of the data adduced within the table makes a conclusion possible, that
lower (in average by 9–10%) output of mechanically separated poultry meat is
characteristic for soft separation comparing to hard separation, while the average content of
bone inclusions in the case of hard separation is by 40% higher. The most proper,
considering technology and food safety issues, temperature range of raw materials is from 2
ºС to 6 ºС. The use of raw materials their temperature being lower than minus 2 ºС is not
applicable. The above said is especially true for hen necks, as with the decline in
temperature the raise in bone inclusions content in end product is drastic. The latter regime
is less proper considering the longevity of the separating equipment used to perform the
process its effectors undergoing significant wear.
Conclusion
When producing mechanically separated poultry meat, the principal technological
parameter is the temperature of raw materials to be processed. The said implies raw
materials with different values of meat/bone index. For the raw materials with low values of
meat/bone index, e.g. broiler backs and hen necks, the most proper, considering output of
end product and its content of bone inclusions, temperature range is higher temperatures
area, namely from 2 ºС to 6 ºС. For the raw materials with higher meat/bone index the
technologically proper temperature range is from minus 2 ºС to plus 2 ºС, complying with
the said range making it possible to obtain mechanically separated poultry meat of minimal
bone inclusions content while output values of end products being significant.
References
1. Bondar S.V., Verbytskyi, S.B. & Voitsekhivska L.U. (2016), Evaluating prospects to
use mechanically separated poultry meats as a raw material for production of pâtés.
Materials of All-Ukrainian scientific and practical conference “Scienific achievements
of the youth for solving the problems of agroindustrial complex”, Institute of
Agricultural Production of Polissya, Zhytomyr, pp. 52–55.
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
15
2. Babji A. S., Fatimah S., Abolhassani Y. & Ghassem M. (2010), Nutritional quality and
properties of protein and lipid in processed meat products – a perspective,
International Food Research Journal, 17(1), pp. 35–44.
3. Marco Antonio Trindade, Pedro Eduardo de Felício, Carmen Josefina Contreras
Castillo (2004), Mechanically separated meat of broiler breeder and white layer spent
hens, Sci. Agric., 61(2), pp. 234–239.
4. Branscheid W., Judas M., Höreth R. (2009), The morphological detection of bone and
cartilage particles in mechanically separated meat, Journal Meat Science, 81(1), pp.
46–50.
5. Serdaroğlu M., Yıldız Turp G., Bağdatlıoğlu N. (2005), Effect off deboning methods
on chemical composition and some properties of beef and turkey meat, Turkish Journal
of Veterinary and Animal Sciences, 29, pp.707–802.
6. Madeira M.V. (2014), Avaliação da qualidade da carne de aves separada
mecanicamente. Doctoral dissertation, Instituto Politécnico de Santarém.
7. Pereira A.G.T., Ramos E.M., Teixeira J.T., Cardoso G.P., Ramos A.D.L.S., Fontes
P.R. (2011), Effects of the addition of mechanically deboned poultry meat and collagen
fibers on quality characteristics of frankfurter-type sausages, Meat science, 89(4), pp.
519–525.
8. Hyun-Woo Seo, Pil-Nam Seong, Yun-Seok Kim, Soo-Hyun Cho, Sung-Sil Moon,
Beom-Young Park, Jin-Hyoung Kim (2017), Effects of quality characteristics of the
emulsions-type sausage of added chicken breast or mechanically deboned chicken
meat, Journal of Agriculture and Life Science, 51(1), pp. 223–232.
9. Abaldova V.A., Ovcharenko V.I. (1999), Effect of separating unit design upon the
process of mechanical deboning of poultry and parameters of the process, Poultry & Its
Processing, 3, pp. 28–31.
10. Abaldova V.A. & Ovcharenko V.I. (2013) Separating unit holes diameter influence on
mechanically deboned meat safety, Poultry & Chicken Products, 3, pp. 66–68.
11. Danyluk B., Bilska A., Kowalski R. & Danyluk M. (2016), Evaluation of selected
quality characteristics of fine ground sausages of frankfurter type containing MSPM,
Nauka Przyroda Technologie, 10(4), p. 42.
12. James C., Purnell G., James S. J. (2013), Description of the Processes used in the UK
to Manufacture MSM and Former DSM Meat Products from Poultry and Pork and an
Initial Assessment of Microbiological Risk, p. 39.
13. Cegielka A., Kuczynska N., Pietrzak D. (2014), Zastąpienie surowca wieprzowo-
wołowego w kiełbasach homogenizowanych przez mięso drobiowe oddzielone
mechanicznie, uzyskane po separacji wysoko- i niskociśnieniowej, Żywność Nauka
Technologia Jakość, 21(3), pp. 123–135.
14. Henckela P., Vybergb M., Thodec S., Hermansen S. (2004), Assessing the quality of
mechanically and manually recovered chicken meat, LWT- Food Sci. Technol., 37, pp.
593–601.
15. Kubiak M.S. (2007), Barwa mięsa indyczego pozyskanego podczas separacji miękkiej
na urządzeniu SEPAMATIC 1200 ST, Gosp. Mięs., 59(3), pp.42–43.
16. Michalski M. (2009), Zawartość wapnia w mięsie oddzielonym mechanicznie metodą
tradycyjną (ciśnieniową) i techniką nieniszczącą struktury kości, Rocz. Inst. Przem.
Mięs. Tłuszcz., 47(1), pp. 77–82.
17. Makała H. (2012), Właściwości i wykorzystanie mięsa mechanicznie odkostnionego –
wybrane zagadnienia, Gosp. Mięs., 64(4), pp. 12–16.
─── Food Technologies ───
─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ───
16
18. Bondar S.V., Verbytskyi S.B., Okhrimenko Y.I. and Klishchova T.Y. (2015), Results
of comparative research of different poultry meats separated with the use of
mechanical means, Food Resources, 5, pp. 64–71.
19. Nagy J., Lenhardt L., Korimová L., Dičáková Z., Popelka P., Pipová M. & Tomková I.
(2007), Comparison of the quality of mechanically deboned poultry meat after different
methods of separation, Meso, 9(2), pp. 92–95.
20. Bibwe B.R., Hiregoudar S., Nidoni U.R. & Shrestha M.B. (2013), Development of
meat-bone separator for small scale fish processing, Journal of Food Science and
Technology, 50(4), pp. 763–769.
21. Bondar S.V., Voitsekhivska L.U., Verbytskyi S.B., Okhrimenko Y.I., Klishchova T.Y.,
Sokolova S.Y. (2016), Study of dependence of content of bone inclusions in
mechanically separated poultry from temperature and type of raw material, Food
Resources, 8, pp. 86–92.
