Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system uses oscillating high pressure water jet nozzles to recover edible flesh from the frames without breaking the kidney located under the backbone. To evaluate the function of added salt on dewatering and process recovery, the WJD was operated without NaCl (WJD1) and with 0.2% NaCl added to the discharge slurry (WJD2). In conventional mechanical deboning process (MD), which was the other deboning system applied in the study, no salt was used. The recovered frame meat was further processed to surimi and then stored at -18��C. Meat recovery and surimi processing yields were compared between the three meat recovery processes. Functional properties of gels (texture and color) were evaluated after 1 and 6 mo frozen storage and compared to commercially manufactured surimi, which served as a control. As a result of manual trimming, the maximally recoverable meat from the frames was 42.8% of frame weight. MD showed the highest mince yield (mince prior to cryoprotectant addition), 24% of frame weight, while the two WJD methods resulted in only 5% yield. Color and shear strain for gels from WJD1, MD surimi and mixtures of those and control (10-20% frame mince surimi/80-90% control), were comparable to control. Gels from WJD2 showed significantly lower lightness (L*) but did not differ otherwise. Shear stress values of all frame meat surimi gels and the gels from mixtures of those and the control were significantly lower than the control. This low shear stress is probably due to a difference in processing equipment and processing conditions between the lab scale and the commercial scale. Due to the promising processing yield for the MD system an additional study was performed where effects of kidney and kidney blood contamination in the frame mince were investigated. Pacific whiting frames were mechanically deboned with/without kidney and the frame mince further processed into surimi. Functional properties of gels (texture and color) were evaluated after 1 and 6 mo frozen storage and compared to commercially manufactured surimi, which served as a control. At 1, 2, 4, and 6 mo, salt extractable proteins (SEP) concentration, dimethylamine (DMA) formation and pH were measured to monitor protein denaturation. Removing the kidney and washing the frames prior to MD resulted in higher gel strength after 1 and 6 mo frozen storage. / Graduation date: 2000

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. / The aim of this study was to investigate the effects of hot-deboning (1 h post-mortem) on the shelf-life and the physical meat quality characteristics, including tenderness, pH, purge (%), cooking loss (%), and raw meat colour of vacuum packed ostrich (Struthio camelus var. domesticus) meat cuts from the M. gastrocnemius, pars interna and the M. iliofibularis during post-mortem refrigerated aging for respectively 21 d at 4ºC and 42 d at -3º to 0ºC.

Call number: LD2668 .T4 1985 F66 / Master of Science

Studies were conducted to provide information about bovine spleen and its potential uses in comminuted meat products. Scientific data may generate interest and lead to the better utilization of this valuable source of iron and protein in human nutrition. An effective, economical means of removing capsular and internal connective tissue from splenic pulp was found. Beef spleens were passed through a Beehive deboner with a desinewing head. The process yielded 79.1 percent mechanically separated spleen (MSS) containing 17.0 percent protein, 2.9 percent fat and 762 ppm iron. The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS {2.3) were not significantly. different. The PER value of casein (2.5) was significantly higher than that of MSS but not whole spleen. Beef and pork frankfurters were produced with 0, 5, 10 and 15 percent of the meat block being MSS. Substitutions of MSS were made at the expense of the pork portion of the formula. There were no major differences in proximate composition among the treatments. No fatting or peelability problems were experienced. Vacuum packaged frankfurters were held at 2°C and evaluated at 2 week intervals for 6 weeks. Initial frankfurter color, as indicated by internal and external Hunter L values and total and nitroso-heme pigments, intensified linearly with increased MSS. Each product showed significant fading of the external surface and loss of total pigment concentration. Rate and degree of change increased with increased MSS. Internal color of all except the 15 percent product was stable. Significant losses in nitroso pigment occurred in the 5 and 15 percent products. A physical attributes panel noted intensified cured meat color and decreased resilience, binding and overall physical acceptability with increased MSS. Consumer panelists rated all products acceptable for flavor, texture and color. A bi-monthly laboratory taste panel evaluated all frankfurters, except those containing 15 percent MSS, acceptable in flavor, texture, color and overall acceptability during storage. Allo-Kramer shear values verified the trend toward softer frankfurters with increased MSS indicated by the sensory panels. Frankfurters with 5, 10 and 15 percent MSS had 2.2, 3.9 and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers in the emulsions or cooked frankfurters. During storage, mesophiles increased whereas psychrophiles and coliforms decreased. No signs of spoilage were observed after 6 weeks storage. Meat patties containing 0, 5 and 10 percent MSS yielded 69 percent after oven broiling. Taste panelists rated all patties acceptable for juiciness, flavor, mouth-feel and overall acceptability. Cooked patties with 5 and 10 percent MSS contained 2.6 and 3.8 times the iron of the all-beef control, respectively. MSS is a valuable source of protein capable of elevating the iron value of comminuted meat products while maintaining consumer acceptability. / Ph. D.