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The effects of low atmosphere stunning and deboning time on broiler breast meat qualityBattula, Vamsidhar 13 December 2008 (has links)
A randomized complete block design with three replications (n=432, 72 broilers per treatment) was utilized to evaluate the effects of electrical (ES) and low atmosphere pressure stunning (LAPS) on the quality of broiler breast meat deboned at 0.75, 2, and 4h postmortem. The L* values were lower (P<0.05) for LAPS than ES at 4 h and 2 h deboning times. Shear force did not differ (P>0.05) between stun methods but decreased (P<0.05) as deboning time increased. Consumers were clustered into 8 groups based on preference and liking of samples. Sixtyive percent of consumers (3 clusters) liked all broiler breast treatments. Within these three clusters, some consumers preferred (P<0.05) 4 h deboned samples over those deboned at 2 h (Cluster 7), and other consumers preferred (P<0.05) those deboned at 2 h over 4 h samples (Cluster 6). Data reveals that both stunning methods provide high quality breast meat with minimal product differences.
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Some Effects of Mechanical Deboning on the Composition and the Biovailability of Protein and Iron in Turkey Frame MeatAllred, Lowell C. 01 May 1976 (has links)
Meat was obtained from a single daily lot of turkey frames by mechanically deboning with a Beehive AU 4171 deboner and by hand deboning. The meat was analyzed for protein, fat, moisture, ash, iron, calcium, and 19 amino acids. Mechanically deboned turkey had 68 percent more ash, 74 percent more iron, and nine times more calcium than the hand deboned turkey meat. Other constituents were about equal in the two products. Protein bioavailability tests, including protein efficiency ratio, biological value, net protein utilization, and nitrogen efficiency for growth, did not reveal significant differences between mechanically deboned and hand deboned turkey. Iron bioavailability tests measuring hemoglobin regeneration in rats did not reveal significant differences either. Higher levels of iron in mechanically deboned turkey makes it a better dietary source of iron than hand deboned turkey meat.
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Dinâmica da carga microbiana da sala de desossa em um matadouro frigorífico de Goiânia-GO, durante a jornada de trabalhoMARRA, Kelly Nobre 30 July 2009 (has links)
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Previous issue date: 2009-07-30 / The meat is a food of high nutrition value and easy to damage. The deboning
process, if it´s not realized in appropriated hygienic-sanitary can compromise the
microbiologic quality of this noble product. The present study was realized with the
major objective of monitor the dynamics of microbial load in the deboning room of
a slaughterhouse - Goiânia´s - GO cold store, during a work journey. The samples
were collected in different times being the first, before the beginning of the
activities, the second two hours after the first, the third two hours after the second,
the fourth two hours after the third and the fifth two hours after the fourth. The
sampling sites were: tables surface, knives and knifegrinders, meat pieces, water
from sterilizers and air environment. At the end of each day work there was
collected a sample of each of the 6 points sampled at 5 different times, totaling 30
samples per day and 180 at the end of the experiment. It was analyzed the
counting of mesophylic, psychrotrophic, Enterobacteriaceae, anaerobic bacteria
and lactic acid, in addition to the determination of the most probable number of
fecal coliforms and Escherichia coli, as 62 of IN MAP (BRAZIL, 2003). The tables,
knives, knifegrinders surfaces, as well as, meat pieces, water sterilizers and the air
from the deboning room, in general, presented low levels of bacterial
contamination. Except the counting of mesophylic in tables, knives and
knifegrinders which showed 80%, 40% and 100%, respectively, the results above
the limits set by Decision 471 of MCE 2001. The levels of contamination in the
deboning room by mesophylic microorganisms, psychrotrophic, fecal coliforms,
Escherichia coli, Enterobacteriaceae, lactic acid and anaerobic bacteria, do not
differ, within each species or group of indicators, regardless of the time of the day
work. Relatively, on the counting of mesophylic in tables, 74% of bacterial growth
is related to the time of the day work. In knives, 85% of Enterobacteriaceae in
knifegrinders, 61% of mesophylic, 74% of psychrotrophic and 98% of the
anaerobes also have this contact. In meat pieces 97% of the MPN of Escherichia
coli and the water of sterilizers, 82% of mesophiles can be explained by the time of
the day work / A carne é um alimento de alto valor nutricional e fácil deterioração. A operação de
desossa, se não for realizada em condições higiênico-sanitárias adequadas pode
comprometer a qualidade microbiológica desse produto nobre. O presente estudo
foi realizado com o objetivo maior de acompanhar a dinâmica da carga microbiana
da sala de desossa em um matadouro frigorífico de Goiânia - GO, durante uma
jornada de trabalho. As amostras foram colhidas em diferentes horários sendo a
primeira, antes do início das atividades, a segunda duas horas após a primeira, a
terceira duas horas após a segunda, a quarta duas horas após a terceira e a
quinta duas horas após a quarta. Os pontos amostrados foram: superfície das
mesas, facas e chairas, retalhos de carne, a água de esterilizador e ar ambiental.
Ao final de cada jornada de trabalho foram colhidas uma amostra de cada um dos
6 pontos amostrados em 5 diferentes horários, totalizando 29 amostras por dia e
174 ao final do experimento. Foram realizadas análises de contagem de
mesófilos, psicrotróficos, Enterobacteriaceae, anaeróbios e bactérias acido
láticas, além da determinação do número mais provável de coliformes fecais e
Escherichia coli, conforme IN 62 do MAPA (BRASIL, 2003). As superfícies das
mesas, facas, chairas, bem como, dos retalhos de carne, da água de
esterilizadores e do ar da sala de desossa, em geral, apresentaram baixos níveis
de contaminação bacteriana. Exceto a contagem de mesófilos em mesas, facas e
chairas que apresentou 80%, 40% e 100%, respectivamente, dos resultados
acima dos limites estabelecidos pela Decisão 471 do MCE de 2001. Os níveis de
contaminação na sala de desossa por microrganismos mesófilos, psicrotróficos,
coliformes fecais, Escherichia coli, Enterobacteriaceae, bactérias ácido láticas e
anaeróbias, não diferem entre si, dentro de cada grupo ou espécies de
indicadores, independentemente do horário da jornada de trabalho. Relativamente
à contagem de mesófilos em mesas, 74% do crescimento bacteriano está
relacionado com o horário da jornada de trabalho. Em facas, 85% das
Enterobacteriaceae, em chairas, 61% dos mesófilos, 74% dos psicrotróficos e
98% dos anaeróbios também apresentam esta relação. Em retalhos de carne
97% do NMP de Escherichia coli e na água dos esterilizadores, 82% dos
mesófilos podem ser explicados pelo horário da jornada de trabalho
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Uticaj brzine hlađenja polutki, vremena otkoštavanja post mortem i postupka salamurenja na kvalitet i bezbednost kuvane šunke / Effect of chilling rate of carcasses, time of deboning post mortem and way of curingon quality and safety of cooked hamTomović Vladimir 15 May 2009 (has links)
<p>Cilj ovog rada je bio de se utvrdi uticaj brzog vazdušnog hlađenja polutki (na –31°C do cca 4 sata, a zatim na 2 do 4°C do 8, odnosno do 24 sata post mortem), vremena otkoštavanja post mortem (8 i 24 sata post mortem), nakon brzog hlađenja, i postupka salamurenja (bez ili sa vakuumom) proizvedenog svinjskog mesa (M. semimembranosus) na kvalitet i bezbednost kuvane šunke (konzervi od mesa u komadima), odnosno postavljen je zadatak razvoja novog proizvodnog procesa kuvane šunke koji će počivati na značajnoj racionalizaciji tehnološkog postupka, a čime bi se ostvarila i određena ekonomska dobit, uz postizanje vrhunskog kvaliteta proizvoda.<br />Da bi ovako postavljeni zadatak dao očekivane rezultate najpre je ispitan uticaj brzog hlađenja polutki i vremena otkoštavanja post mortem, nakon brzog hlađenja, na tehnološki, nutritivni i senzorni kvalitet i bezbednost svinjskog mesa (M. semimembranosus), namenjenog proizvodnji ovog proizvoda. Analizom dobijenih rezultata zaključeno je da se brzim hlađenjem može obezbediti otkoštavanje polutki 8 sati post mortem, sa internom temperaturom manjom od 7°C, uz značajno smanjenje troškova rada, kala hlađenja i udela mesa (M. semimembranosus) blede boje, odnosno zaključeno je da su brzo hlađeni mišići već do 8 sati post mortem prevedeni u stanje podesno za salamurenje, čime je dobijena sirovina potrebnih svojstava za izradu kuvane šunke.<br />Od ovako proizvedenog mesa (M. semimembranosus), nezavisno od postupka salamurenja (sa ili bez vakuuma), može se proizvesti kuvana šunka vrhunskog kvaliteta, što potvrđuju rezultati ispitivanja kvaliteta kuvanih šunki proizvedenih od ove sirovine, pri čemu treba istaći da su utvrđene izvesne razlike kod pojedinih faktora kvaliteta kuvanih šunki prvenstveno rezultat faktora proizvodnje (na primer, operacije salamurenja), odnosno još uvek nestandardnog postupka proizvodnje ovih proizvoda (na primer, neujednačeno ubrizgavanje salamure). Dodatnim izmenama u tehnologiji salamurenja proizvedena je kvalitetna konzerva od mesa u komadima od ostataka mesa buta, uključujući i izdvojeno meso slabijeg kvaliteta (M. semimembranosus), i na taj način je samo još dodatno potvrđeno da je moguće značajno racionalizovati proizvodnju kuvane šunke uz valorizaciju celokupne muskulature buta.</p> / <p>The aim of the work was to determine the effect of rapid chilling of carcasses (at -31°C up to cca.<br />4 hours, and at 2 to 4°C til 8 i.e. 24 hours post mortem), time of deboning post mortem (8 and 24<br />hours post mortem), after rapid chilling, and way of curing (with and without vacuum) of processed<br />pork (M. semimembranosus) on quality and safety of cooked ham i.e. a task was set to develop a new<br />process of cooked ham production based on significant rationalization of the technological procedure,<br />enabling a certain economic profit, and achieving first class product quality.<br />The effect of rapid chilling of carcasses and time of deboning post mortem, after rapid chilling, on<br />technological, nutritive and sensory quality and safety of pork (M. semimembranosus) intended for the<br />production of cooked ham was investigated. The analysis of obtained results showed that deboning of<br />carcasses is possible up to 8 hours post mortem due to rapid chilling, achieving internal temperatures<br />lower than 7°C, with significantly lower working co sts, weight loss and share of pale meat (M.<br />semimembranosus), i.e. the conclusion is that rapid chilled muscles 8 hours post mortem were in state<br />convenient for curing, obtaining the raw material of required characteristics for cooked ham<br />production.<br />First class quality cooked ham can be produced from pork (M. semimembranosus) obtained in<br />this way, irrespective of curing process (with or without vacuum), as supported by the results of quality<br />investigation of the obtained final product. Some differences found between certain quality factors of<br />cooked ham are the result of processing factors (curing processes, for example), i.e. of still nonstandard<br />production way of this product (for example, uneven injecting of brine). Certain changes of<br />curing technology enabled the production of quality cooked ham from rest ham meat and the<br />separated lower quality meat (M. semimembranosus). These results additionally confirm the possibility<br />of significant rationalization of cooked ham production i.e. possible valorization of the whole amount of<br />ham meat.</p>
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