Applications of mechanically deboned meat in sausage mass

Authors

• L. Riihonen Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland
• K. Hämäläinen Osuusteurastamo Karjaportti, Box 60, SF-50101 Mikkeli, Finland
• E. Väänänen Osuusteurastamo Karjaportti, Box 60, SF-50101 Mikkeli, Finland

DOI: https://doi.org/10.23986/afsci.72913

Abstract

The use of mechanically deboned meat (MDM) and its proportion in homogeneous sausage mass was investigated. A test Bologna containing 7.50% mechanically deboned meat was used. Two deboning machines, an Inject Star based on pressure and an auger-type Poss machine based on scraping, were used. The water contents of the masses varied between 28.36 and 43.36%. Test sausages containing the same amounts of meat recovered by the Inject Star and Poss deboners were surprisingly similar in colour. Calcium contents of samples were 0.11% 0.18%, and the corresponding ash contents 2.6 2.9%. The pH values of all the test sausages were similar, about 6.4. Fat contents in samples made using MDM recovered with the Inject Star deboner were lower than those in the samples made using MDM recovered with the Poss deboner. On the basis of chemical quality indices the shelf lives of all the test sausages were similar.