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Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat
Author(s) -
HOLLENDER R.,
MacNEIL J. H.,
MAST M. G.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06595.x
Subject(s) - food science , flavor , water holding capacity , chemistry , mathematics
Poultry patties were prepared from spent layer meat fragmented by flake cutting or grinding (0.64 cm and 2.54 cm openings). The formulation consisted of either 100% breast meat, 50–50 breast and leg meat combination or 100% leg meat. Acceptability scores for both flavor and texture were highest for breast meat patties and lowest for leg meat patties. TBA (2‐thiobarbituric acid) values showed increases for all treatments at all storage periods. Water‐holding capacity (WHC) was highest for breast meat patties. Shear and resistance‐to‐tear (RTT) values showed that flaked‐cut breast meat patties had the lowest shear values but the highest level of cohesiveness. The coarsely ground patties had higher shear values and lower RTT values.