Parametros tecnologicos e de estabilidade em carnes mecanicamente separadas de poedeiras e de matrizes pesadas de descarte

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

The objective of this work was to obtain a better use for carcasses of broiler breeders and commercial white layers at the end of their production cicie. The mechanical separation technique was applied and the equipment used was a POSS model PDE 1000. The produce of the mechanical separation is called mechanically separated meat (MSM). The MSM from the two types of hens were evaluated as to their composition and technological parameters for their use in sausages making. The oxidative stability of these meats frozen-stored for 99 days was also evaluated. These MSMs were frozen with and without the curing process with sodium nitrite and nitrite plus sodium erythorbate. Cured and non-cured mechanically separated white layers meat (Iayers MSM) stored for 90 days was used in the efaboration of a bologna-like sausage in order to evaluate the influence of this kind of treatment on the quality and stability parameters of the sausage. The quality and stability parameters of bolognas made with different percentages of just-extracted and frozen layers MSMs were also evaluated to find out how much meat can be acceptabJyreplaced by MSMs. As to the characterization of the MSMs from the two types of hens, the contents of protein (13.64-15.15%) and fat (16.89-22.46%) were within the standards found by other authors, which are adequate for its use in the making of sausages. The contents of calcium (299-448mg/100g) and bones (0,78-1,25%) were in accordance with the legal requirements. The contents of unsaturated fatty acids of mechanically separated hen meat were between 72.82 and 75.89% and the cholesterol content was between 61 and 73mg/100g, being close to those usually found in hen and chicken MSMs. As the pH of MSM of other birds, the pH found (6.4M3.54) in the MSM of hens was high in comparison to those of manually deboned meats. Regarding the functional needs, the mechanically separated hen meats were compared to mechanically separated chicken meat. The water retention capacity (WRC) of the broiler breeders was similar to that of the chicken WRC, whereas the layers WRC was inferior to the latter. ... Note: The complete abstract is available with the full electronic digital thesis or dissertations

ASSUNTO(S)

estabilidade separadores (maquinas) galinha carne

ACESSO AO ARTIGO

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