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Up-grading of low value meats and by-products for use in consumer foods.
Kenny, Tony Desmond, Eoin Ward, Patrick
Kenny, Tony
Desmond, Eoin
Ward, Patrick
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1999-02-01
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Kenny, T., Desmond, E., Ward, P., Up-grading of low value meats and by-products for use in consumer foods, End of Project Reports, Teagasc, 1999.
Abstract
The investigation was concerned with the up-grading of:
(i) connective tissue material in the form of beef membrane,
pig rind and turkey skin;
(ii) muscle material from low-value cuts and from offals such as
beef heart;
(iii) heart muscle, by extrusion processing;
(i) An emulsified material from beef membrane and beef replaced up
to 5% of lean meat in corn beef and up to 10% in beefburgers
without impairing cooked yield and eating quality.
A collagen emulsion paste (CEP) from pig rind replaced up to 5% of
lean meat in ham prepared from diced meat, and between 2 and 5%
in ham prepared from whole muscles without reduction in cooked
yield, texture, appearance and eating quality.
Turkey skin was minced, chopped and incorporated at 10, 15 and
20% levels in a mix with turkey leg meat, which was used to make
battered and breaded re-formed steaklets. Steaks containing up to
20% of emulsified skin were similar to control samples in flavour,
juiciness and overall acceptability. An antioxidant may be required to
prevent rancidity during frozen storage.
(ii) Yields of surimi-like material, prepared by water-extraction, sieving
and centrifuging, were 16% from lean of topside of beef (used as
control for comparison), 39% from beef heart, 17% from pork
mechanically recovered meat, 11% from beef weasand and less than
5% from beef cheek meat. The beef heart surimi was studied for its
gelation properties and for its performance as an ingredient replacing
lean meat in frankfurters and in beefburgers at levels between 3 and
15%.
In frankfurters the addition of the surimi reduced cook loss and
increased tenderness. For overall eating quality the frankfurters with
7 or 10% of surimi were preferable, and those with 15% equal, to
those with none. In beefburgers cook loss was decreased from 32 to 25% by the
addition of 15% surimi. Other results were similar to those for
frankfurters, showing that the surimi could be added at 10 to 15%
level without impairing texture or flavour.
(iii) Cold extrusion processing of beef heart muscle with the aim of
increasing its functionality showed that gelation properties of the
material were not improved by extrusion compared to bowl
chopping; moreover, the extruded product had a strong odour and
dark colour.