Storage properties and quality of meats deboned by different methods

Authors

• L. Riihonen Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland
• J. Laine Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland
• T. Kärkkäinen Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland

DOI: https://doi.org/10.23986/afsci.72912

Abstract

The storage properties of mechanically deboned beef and pork were studied at storage temperatures of +4°C for up to 6 days and at -24°C for up to 140days. Two types of machines were used for the separation of the meat, a pressure-based Inject Star machine (6 test series) and a Poss prototype machine based on scraping (2 test series). The samples were recovered using a disinfected machine and were immediately packaged in cartons and periodically analysed for their chemical, microbiological and physical characteristics. The beef samples maintained their overall quality better than the pork samples both in cold and frozen storage. The differences (P<0.05) between the samples recovered using the two machine types were reflected in the contents of ash, calcium, phosphate, microbes and dry matter.