Research of safety and quality parameters of the mechanically separated poultry meat

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Research of safety and quality parameters of the mechanically separated poultry meat

Liubov Voitsekhivska1, PhD, Technics, Head of the Department

Larysa Borsoliuk 1, Researcher,

Serhii Verbytskyi1, PhD, Technics, Deputy Head of the Department of Informational Support, Standardization and Metrology

Yurii Okhrimenko1, Chief Specialist institute of Food Resources of NAAS, Kyiv, Ukraine

The initial stage in the production of poultry products is cutting of carcasses into parts, the separation of meat from the breast and legs, the deboning of low-value raw materials by the separation of muscle and bone tissue. Mechanical deboning of meat and bone residues is performed in order to obtain valuable protein-containing raw materials - mechanically deboned meat, in particular, mechanically separated poultry meat. Relevance of the topic - Introduction of advanced technologies in the domestic poultry processing industry. The subject of research is the parameters of safety and quality of mechanically separated poultry meat. The purpose of the work is to study the safety and quality parameters of mechanically separated poultry meat, to determine the most acceptable physical and chemical parameters, including the content of bone inclusions, calcium and total phosphorus. Research methods. Determination of physical and chemical parameters of mechanically separated poultry meat: mass fraction of moisture, mass fraction offat, mass fraction of protein, as well as microbiological parameters was carried out according to standard methods. Statistical processing of the results obtained was carried out on the basis of calculating the arithmetic mean values and the mean square error. Research results Under the action of the separation pressure, bone tissue is destroyed, and the smallest particles necessarily enter the meat mass as a result. The number and size of bone inclusions are regulated by normative documents and, accordingly, affect the quality and safety of mechanically separated poultry meat and products made from it. The greater the separation pressure, and hence the yield, the greater the total mass fraction offat in mechanically separated poultry meat at the outlet is obtained, the decrease in the fat content and the degree of grinding brings its quality parameters closer to the characteristics of manually deboned and then minced meat. The most acceptable values of physical and chemical parameters of mechanically separated poultry meat have been determined: mass fraction of protein - 14%, mass fraction of fat - 12%, mass fraction of moisture - 73%; safety indicators: mass fraction of bone inclusions - 0.3%, mass fraction of calcium - 0.07%, mass fraction of total phosphorus - 0.25%. In terms of microbiological parameters, mechanically separated poultry meat met the requirements of “Microbiological criteria for establishing safety parameters of food products”.

Keywords: poultry meat, deboning, mechanically deboned poultry meat, mechanically separated poultry meat, bone inclusions

ДОСЛІДЖЕННЯ ПОКАЗНИКІВ БЕЗПЕЧНОСТІ ТА ЯКОСТІ М'ЯСА ПТИЦІ МЕХАНІЧНО ВІДОКРЕМЛЕНОГО

Войцехівська Л.І1., к.т.н., завідувач відділу технології м 'ясних продуктів

Борсолюк Л.М1., науковий співробітник

Вербицький С.Б.1, к.т.н., заст. зав. відділу інформаційного забезпечення,стандартизації та метрології

Охріменко Ю.І.1, головний фахівець

Институт продовольчих ресурсів НААН, м. Київ, Україна

Початковою стадією виробництва продуктів із м'яса птиці є розділення тушок на частини, виділення кускового м'яса з грудки та ніг, обвалювання малоцінної сировини сепаруванням м'язової та кісткової тканини. Механічне обвалення м'ясо-кісткових залишків виконують з метою отримання цінної білкової сировини - м'яса механічної сепарації, зокрема м'яса птиці механічно відокремленого. Актуальність теми. Впровадження передових технологій в вітчизняній птахопереробній галузі. Предмет досліджень - показники безпечності та якості м'яса птиці механічно відокремленого. Мета роботи - дослідження показників безпечності та якості м 'яса птиці механічно відокремленого, визначання найбільш прийнятних фізико-хімічних показників, зокрема масової частки кісткових включень, кальцію, та загального фосфору. Методи досліджень. Визначання фізико-хімічних показників м'яса птиці механічно відокремленого: масової частки вологи, масової частки жиру, масової частки білка, а також мікробіологічних показників виконували згідно зі стандартними методами. Статистичне оброблення отриманих результатів виконували на основі підрахунку середньоарифметичних значень і середньої квадратичної похибки. Результати досліджень Під дією тиску сепарації відбувається руйнування кісткової тканини, внаслідок чого найдрібніші частинки неодмінно потрапляють у м'ясну масу. Кількість і розміри кісткових включень регламентується нормативними документами і, відповідно, впливають на якість та безпечність м'яса птиці механічно відокремленого та продуктів, вироблених з нього. Чим більший тиск сепарації, а отже і вихід, тим отримується більша загальна масова частка жиру у м'яса птиці механічно відокремленого на виході, зменшення вмісту жиру і ступеня подрібнення наближає показники його якості до характеристик фаршу ручного обвалювання. Визначено найбільш прийнятні значення фізико-хімічних показників м'яса птиці механічно відокремленого: масова частка білка - 14%, масова частка жиру - 12%, масова частка вологи - 73%; показників безпечності: масова частка кісткових включень - 0,3%, масова частка кальцію - 0,07%, масова частка загального фосфору - 0,25%. За мікробіологічними показниками м'ясо птиці механічно відокремлене відповідало вимогам «Мікробіологічних критеріїв для встановлення показників безпечності харчових продуктів»

Ключові слова: м'ясо птиці, обвалювання, м'ясо птиці механічного обвалювання, м'ясо птиці механічно відокремлене, кісткові включення

Formulation of the problem

mechanically separated poultry meat quality

Proteins of animal origin are an important element of a healthy diet - of special categories, both children and the elderly people, as well as other consumers [1-3]. Both world and national experience proves that the fastest and most acceptable from an economic point of view to provide the population with protein products of animal origin is the production of poultry meat and various foods from it - now 75% of raw materials used by Ukrainian meat processing enterprises are poultry meats [4].

According to [5], the production of poultry meat all over the world is growing every year, and the consumption of this is also growing, especially in the form of parts of carcasses and products of deep processing. It is known that the initial stage in the manufacturing of poultry meat products is the division of carcasses into parts, the separation of meat pieces from the breast and legs, the deboning of low-value raw materials by the separation of muscle and bone tissue. Mechanical separation of meat and bone residues is performed in order to obtain a valuable protein-containing raw material - mechanically separated meat, in particular, mechanically deboned poultry meat (MDPM), according to its physical and chemical properties, similar to minced poultry meat, separated from bones by hand. However, MDPM is distinguished by a high content of bone tissue, bone marrow, connective tissue and fat [6-8]. According to the EU regulations [9], the requirements for mechanical separation of meat obtained using methods that do not change the structure of meat and bone, and methods that change the specified structure and, thus, significantly increase the calcium content in comparison with hand-deboned meat, significantly differ. The nature of this difference can be determined only through scientific research [10-13]. According to the norms in force in Ukraine [14], all meat of mechanical separation is called “meat separated by mechanical means”. If the said separation is made without changing the structure of the tissues, such a mass is called “mechanically separated meat” (MSM), if the technical means did not allow such a change in the structure to be avoided, the mass is called “mechanically deboned meat”.

The deboning of meat is one of the most important stages of poultry processing, during which the skin, tendons, ligaments and muscles are separated from the poultry carcass using special hand tools and the mechanical equipment. Despite the fact that it is possible to carry out the separation of meat by hand, it is the mechanical separation process that allows preserving the maximum amount of vitamins in the minced meat (especially vitamins of groups C and B). The problem of effective separation of meat and bone raw materials entails a number of technological issues that certainly arise in production. Numerous studies, confirmed in practice, have revealed an inversely proportional dependence of the quality parameters of MSM on the output of finished products. The quality of separated poultry meat is most influenced by the amount of muscle tissue containing a large amount of protein. An increase in yield causes undesirable changes in the quality of mechanically deboned meat due to a violation of the ratio of its components, in particular connective tissue, bone tissue and bone marrow.

MSM is obtained by mechanical separation of flesh tissue from bones from eviscerated poultry carcasses or their parts, in which the calcium content is insignificantly higher than that for the minced meat (but not more than 0.07%). Accordingly, from MSM it is possible to produce semi-finished products intended for consumption with preheating, instead, MDPM can only be used for the production of meat products that undergo heat treatment. The MSM is not subject to the norms of regulatory documents that restrict or prohibit the use of mechanical deboned meat in sausages and other products of the minced meat [15].

Modern equipment for producing MSM is represented by separating devices with a sufficiently high pressure (up to 6 MPa - for belt separators, up to 12 MPa - for screw separators), which causes the destruction of bone tissue and the release of bone marrow, which leads to a change in the chemical composition of meat. Despite this, poultry meat, after mechanical separation, has the properties typical for conventional comminuted meats. Based on this, the study of technological modes of operation of equipment for the mechanical separation of poultry meat and their impact on safety and quality parameters is of scientific and practical interest. In general, the use of mechanical deboning of poultry carcasses and their parts makes it possible to increase the yield of raw meat by (20-25)% in comparison with manual deboning [16]. On the other hand, it is very important for manufacturers of meat products to know the properties and composition of the mass obtained by mechanical deboning, since otherwise it is impossible to achieve a stable quality of products with its use [17].

The subject of research - safety and quality parameters of the mechanically deboned poultry meat.

The purpose of the study - research of safety and quality parameters of mechanically separated poultry meat, determination of the most relevant physical and chemical parametares, in particular the content of bone inclusions, calcium and total phosphorus.

Materials and methods

To solve this problem, experimental studies were carried out. To carry out the work, experimental industrial samples of mechanically separated poultry meat produced in industrial conditions by Khodorovsky Meat Processing Plant LLC and Vladimir- Volynskaya Poultry Factory PJSC were used as the object of research.

The determination of the MSM parameters was carried out using the following methods:

- determination of the mass fraction of moisture - according to DSTU ISO 1442:2005 [18];

- determination of the mass fraction of fat - according to DSTU 8380:2015 [19];

- determination of the mass fraction of protein - according to DSTU ISO 937:2005 [20];

- determination of microbiological indicators - according to DSTU EN 12824:2004 [21]; DSTU ISO 4833:2006 [22]; DSTU ISO 16649-2:2014 [23]; GOST 702.2.5-93 [24].

Statistical processing of the obtained results was carried out on the basis of calculating the arithmetic mean values and the mean square error.

The results of the study

In the industrial conditions of Khodorovsky Meat Processing Plant LLC and Vladimir- Volynskaya Poultry Factory PJSC experimental / industrial samples of mechanically separated poultry meat were made. Production of mechanically separated poultry meat was carried out on belt press separators of the BAADER type and on screw press separators of the LIMA type.

Analyzing the data of our own research and relying on the experience of producers and scientists working in the field of mechanical separation of meat and bone raw materials, we can highlight the main thing - the pressure of separation and its impact on the quality and safety of MSM.

Under the action of the separation pressure, bone tissue is destroyed, as a result of which the smallest particles necessarily get into the meat mass. The number and size of bone inclusions are regulated by regulations and, accordingly, affect the quality and safety of MSM and products made from it.

To ensure the development of high-quality and alimentary safe MSM, it is recommended to adjust the equipment to the norms of MSM yield and bone residue (Table 1).

Table 1Recommended rates of MMV output and bone residue