Comparison of raw materials for meat products

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 experiment was to compare whole, minced meat, MDM and MSM from turkey (raw and in the form of meat paste). Technofunctional tests (water-holding and -binding capacity), color measurement, chemical composition (moisture, protein and fat content), electron microscopic recording, rheological properties show that the quality of MSM is inferior to other meat raw materials. These properties can also result in the production of lower quality products.