Comparative analysis of meat products made from various chicken meat raw material

Tamás Kulcsár; Bálint Erdei; Eszter Trenyik; József Mihalkó; Balázs P. Szabó

doi:10.14232/analecta.2024.1.11-17

Authors

Tamás Kulcsár Department of Food Engineering, Faculty of Engineering, University of Szeged
Bálint Erdei Department of Food Engineering, Faculty of Engineering, University of Szeged
Eszter Trenyik Department of Food Engineering, Faculty of Engineering, University of Szeged
József Mihalkó Department of Food Engineering, Faculty of Engineering, University of Szeged https://orcid.org/0000-0002-2633-6536
Balázs P. Szabó Department of Food Engineering, Faculty of Engineering, University of Szeged https://orcid.org/0000-0001-5950-3858

DOI:

https://doi.org/10.14232/analecta.2024.1.11-17

Keywords:

meat, mechanically deboned meat, mechanically separated meat, Bologna sausage, comparative analysis

Abstract

Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products. The aim of our research work was to compare the characteristics of Bologna sausages made from chicken fillet, chicken MDM and poultry MSM. After evaluating our measurements (cooking loss, colour measurement, instrumental chemical composition measuring, stock measurement, determination of water activity, pH measurement, and sensory evaluation), we concluded that in the case of production with MSM, we produced a lower quality product using the same amount of meat raw material, which can be improved by using more additives (e.g. carminic acid, tetrasodium-pyrophosphate).

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