Two separate experiments were used to investigate iron bioavailability of mechanically-deboned meats using hemoglobin regeneration to measure iron utilization. In both studies, male weanling rats were made anemic by bleeding and being fed a low-iron diet. Experimental diets were control fed to the animals and final hemoglobin concentrations were recorded. Animals were sacrificed and liver iron concentrations determined. The first experiment measured the iron bioavailability of mechanically-deboned and hand-deboned beef plate was better utilized by rats than the iron from mechanically- deboned shank and mechanically-deboned plate. The effect of lipid source and level on iron bioavailability of mechanically-deboned turkey meat was investigated in the second experiment. Fat from the meat was extracted before individual diets were prepared. Four lipids (corn oil, pork fat, turkey fat, or beef tallow) at three different levels (12%, 24%, or 36%) served as dietary fat sources, the effect of lipid dietary fat source and level on iron utilization was found to be negligible.

A Carne Mecanicamente separada de Frango (CMSF) pode apresentar elevada carga microbiana, como consequência da contaminação durante o processamento ou falhas durante o processo de evisceração. O processo de irradiação é aceito como uma das mais efetivas tecnologias, quando comparada às técnicas convencionais de preservação, por reduzir a contaminação de microrganismos patogênicos e deterioradores. A irradiação provoca alterações químicas no alimento, uma das principais causas da deterioração da qualidade de produtos cárneos crus ou cozidos, durante o armazenamento refrigerado ou congelado. O objetivo deste estudo foi de avaliar os efeitos de diferentes taxas de dose de radiação ionizante sobre a produção de Substancias Reativas ao Ácido Tiobarbitúrico (TBARS), a cor, as características microbiológicas e sensoriais da CMSF adicionada ou não de antioxidantes, ao longo do armazenamento refrigerado, bem como a avaliação das propriedades funcionais. / The mechanically deboned chicken meat (MDCM) can have a high microbial load, as a result of contamination during processing or failure during the evisceration. The irradiation process is accepted as one of the most effective technologies when compared to conventional techniques of preservation, to reduce contamination of pathogens and spoilage. Irradiation causes chemical changes in food, a major cause of deterioration of quality of raw or cooked meat products during refrigerated storage, frozen. The objective of this study was to evaluate the effects of different dose rates of ionizing radiation on the production of Thiobarbituric Acid Reactive Substances (TBARS), color, microbiological and sensory characteristics of MDCM added or not of antioxidants during storage cooled, and the evaluation of functional properties.

A Carne Mecanicamente separada de Frango (CMSF) pode apresentar elevada carga microbiana, como consequência da contaminação durante o processamento ou falhas durante o processo de evisceração. O processo de irradiação é aceito como uma das mais efetivas tecnologias, quando comparada às técnicas convencionais de preservação, por reduzir a contaminação de microrganismos patogênicos e deterioradores. A irradiação provoca alterações químicas no alimento, uma das principais causas da deterioração da qualidade de produtos cárneos crus ou cozidos, durante o armazenamento refrigerado ou congelado. O objetivo deste estudo foi de avaliar os efeitos de diferentes taxas de dose de radiação ionizante sobre a produção de Substancias Reativas ao Ácido Tiobarbitúrico (TBARS), a cor, as características microbiológicas e sensoriais da CMSF adicionada ou não de antioxidantes, ao longo do armazenamento refrigerado, bem como a avaliação das propriedades funcionais. / The mechanically deboned chicken meat (MDCM) can have a high microbial load, as a result of contamination during processing or failure during the evisceration. The irradiation process is accepted as one of the most effective technologies when compared to conventional techniques of preservation, to reduce contamination of pathogens and spoilage. Irradiation causes chemical changes in food, a major cause of deterioration of quality of raw or cooked meat products during refrigerated storage, frozen. The objective of this study was to evaluate the effects of different dose rates of ionizing radiation on the production of Thiobarbituric Acid Reactive Substances (TBARS), color, microbiological and sensory characteristics of MDCM added or not of antioxidants during storage cooled, and the evaluation of functional properties.

Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).