Relevant bibliographies by topics / Mechanically separated poultry meat

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  1. Journal articles
  2. Dissertations / Theses
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  4. Book chapters

Academic literature on the topic 'Mechanically separated poultry meat'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Mechanically separated poultry meat"

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ŁASZKIEWICZ, BEATA, PIOTR SZYMAŃSKI, and DANUTA KOŁOŻYN-KRAJEWSKA. "Quality problems in mechanically separated meat." Medycyna Weterynaryjna 75, no. 01 (2019): 6157–2019. http://dx.doi.org/10.21521/mw.6157.

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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicoc
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Jovanovic, Jelena, Branka Borovic, Branko Velebit, et al. "Microbiological status of mechanically separated poultry meat." Tehnologija mesa 54, no. 2 (2013): 117–22. http://dx.doi.org/10.5937/tehmesa1302117j.

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Trindade, Marco Antonio, Pedro Eduardo de Felício, and Carmen Josefina Contreras Castillo. "Mechanically separated meat of broiler breeder and white layer spent hens." Scientia Agricola 61, no. 2 (2004): 234–39. http://dx.doi.org/10.1590/s0103-90162004000200018.

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There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use
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Sarwar, G., R. W. Peace, and H. G. Botting. "Purine Content and Protein Quality of Mechanically Separated Poultry Meat Products Produced in Canada." Canadian Institute of Food Science and Technology Journal 18, no. 3 (1985): 251–55. http://dx.doi.org/10.1016/s0315-5463(85)71924-4.

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Nagdalian, A. A., I. V. Rzhepakovsky, S. A. Siddiqui, et al. "Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography." Journal of Food Composition and Analysis 100 (July 2021): 103918. http://dx.doi.org/10.1016/j.jfca.2021.103918.

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Sadat, Theo, and Christophe Volle. "Integration of a linear accelerator into a production line of mechanically deboned separated poultry meat." Radiation Physics and Chemistry 57, no. 3-6 (2000): 613–17. http://dx.doi.org/10.1016/s0969-806x(99)00506-x.

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Rasekh, Jamshyd G. "Marine Fish as Source of Protein Supplement in Meat." Journal of AOAC INTERNATIONAL 70, no. 1 (1987): 91–95. http://dx.doi.org/10.1093/jaoac/70.1.91.

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Abstract For the past 2 decades, a great deal of research has been done in fish technology, particularly in the area of mechanically deboned minced fish. Minced fish is the edible muscle flesh of fish that has been mechanically separated from the bones and skin. Ideally, the product is prepared from a high quality fish and resembles hamburger meat. In its final form, minced fish is used either as an ingredient or as an extender in seafood or in food products that require further processing. On the basis of technological advancements, the National Marine Fisheries Service of the U.S. Department
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Pereira, Anirene Galvao Tavares, Giselle Pereira Cardoso, Jaciara Thais Teixeira, Eduardo Mendes Ramos, Alcineia De Lemos Souza Ramos, and Paulo Rogério Fontes. "Composition, collagen content and sensory quality of sausages elaborated with mechanically separated meat poultry and collagen fiber." Brazilian Journal of Food Research 7, no. 1 (2016): 131. http://dx.doi.org/10.3895/rebrapa.v7n1.3522.

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Quality characteristics and sensory acceptance of sausages prepared with different percentages of MSM (mechanically separated meat) from chicken and added collagen fiber (CF), were evaluated in a central composite design using Response Surface Model for evaluation results. Sensory analysis was conducted by a group of 80 untrained panelists through a nine-point hedonic scale. The adjusted regression models were not significant (p> 0.05) for protein and moisture content and moisture/protein (M/P), but were significant (p<0.05) for fat and ash. For the collagen content, the model was adjust
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LI, RONGRONG, JOHN A. CARPENTER, and ROBERT CHENEY. "Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein." Journal of Food Science 63, no. 5 (1998): 923–29. http://dx.doi.org/10.1111/j.1365-2621.1998.tb17928.x.

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McNEILL, JOHN, YUKIO KAKUDA, and CHRIS FINDLAY. "Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry Meat." Journal of Food Science 52, no. 3 (1987): 568–70. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06676.x.

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Dissertations / Theses on the topic "Mechanically separated poultry meat"

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Yotsuyanagi, Suzana Eri. "Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15092014-145223/.

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Os consumidores estão cada vez mais conscientes e informados sobre a relação entre ingestão de sódio e o desenvolvimento da hipertensão. Desta forma, a indústria de alimentos vem desenvolvendo numerosos produtos com baixo teor de sódio para atender às necessidades deste novo perfil de consumidores. O presente projeto estudou os impactos tecnológicos, sensoriais e microbiológicos em salsichas com teor reduzido de sódio, adicionadas de fosfato e cloreto de potássio. Foram realizadas avaliações em duas matrizes cárneas: a) com carne bovina e suína e b) de carne mecanicamente separada (CMS) de fra
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Almeida, Márcio Aurélio de. "Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-11022011-093514/.

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A importância de toda a cadeia produtiva de aves no Brasil é fortemente impulsionada pela produção, exportação de carne de frango e pelo seu consumo per capita, que em 2009 foi de 11 milhões de toneladas, 3.3 milhões de toneladas e 40,1 Kg/hab/ano respectivamente. Porém a exportação de cortes e a preferência dos consumidores por cortes de frangos e filés ao invés dos frangos inteiros despertaram a necessidade de encontrar meios para o aproveitamento de dorsos, pescoços e ossos resultantes da desossa. A produção de carne mecanicamente separada com essas partes tornou-se ao longo dos anos uma al
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Moura, Luciane Ferreira de. "USO DE RESÍDUOS DA FILETAGEM DE JUNDIÁ (Rhamdia quelen) E ÁCIDO FÍTICO PARA ELABORAÇÃO E CONSERVAÇÃO DE EMBUTIDO CÁRNEO." Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/5714.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The industrial processing of fish fillets generates large amount of waste that can cause serious environmental problems due to improper disposal. However, after filleting, muscles of good quality are found in the carcass, which can be used for human consumption. An alternative is the production of mechanically separated meat (MSM) or mincend fish for use in the processing ham-like products. In this context, in order to facilitate the use of co-products from fish industry, and increase the nutritional value of processed products, a
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Čížková, Silvie. "Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2011. http://www.nusl.cz/ntk/nusl-216794.

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The diploma thesis is focused on mechanically separated chicken meat (MSM), which was produced on the machine Baader 601 (soft way of separation) and Lima D (hard way of separation). The history, production, composition and legislation relating to the MSM have been described in the theoretical part. The experiments involving the results of the determination of total solids, total fat, total protein, muscle protein and collagen have been introduced in the experimental part. Bone fragments have been determined by weight and visually after alkaline hydrolysis of samples at elevated, respectively
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Oliveira, Mari Silvia Rodrigues de. "OBTENÇÃO DE HIDROLISADO PROTEICO DE CARNE MECANICAMENTE SEPARADA (CMS) E CARCAÇAS MANUALMENTE DESOSSADAS (CMD) DE FRANGO POR HIDRÓLISE ENZIMÁTICA." Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/3394.

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The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline hydrolysis, enzymatic hydrolysis and acid hydrolysis. However, enzymatic hydrolysis shows to be more beneficial, and with this purpose various enzymes from different sources are used in order to obtain protein rich hydrolysates. Three proteolytic enzymes called Papaína®, Flavourzyme® and Protamex® were used for hydrolysis of mechanically separated meat MSM and manually deboned ch
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Neiva, Cristiane Rodrigues Pinheiro. "Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/.

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É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosam
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Hrynets, Yuliya. "Protein isolation from mechanically separated turkey meat (MSTM)." Master's thesis, 2010. http://hdl.handle.net/10048/1580.

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Mechanically separated turkey meat (MSTM) is one of the cheapest sources of protein; however its use for production of further-processed poultry products is limited due to undesirable composition. pH-shifting extraction was applied to overcome the problems associated with MSTM. In the first study the effect of acid pH-shifting extraction with the aid of citric acid and calcium ions on lipids and heme pigments removal from MSTM was investigated. The maximum removal of total, neutral and polar lipids was achieved with addition of 4, 6 and 2 mmol/L of citric acid, respectively. Addition of 6 or 8
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Liao, Hsuan-Chin, and 廖萱芹. "Manufacture of enzymatic hydrolysates of mechanically deboned poultry meat and their characteristics." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/31121920866922187912.

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碩士<br>國立中興大學<br>畜產學系<br>88<br>The purpose of this study was to obtain high quality edible protein hydrolysates from mechanically deboned poultry meat（MDPM）by enzymatical hydrolysis. In this study, 0.5 % (w / w) of commercial tenderizer, papain, bromelin, and raw enzyme extract from poultry viscera were used in MDPM to hydrolysis at 55℃ for 5, 10, and 15 hours, respectively. The pH value, DH (degree of hydrolysis), yield, chemical composition (moisture, crude fat, and crude protein), calcium and phosphorus content, color, solubility, emulsifying capacity, electrophoretic behavior, free amino ac
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Li, Meng-Jian, and 李孟展. "Evaluation of mechanically deboned poultry meat hydrolysates on the antioxidative and antihypertensive properties." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/07774234684137572333.

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碩士<br>國立中興大學<br>動物科學系所<br>100<br>In recent years, chicken cut is the major poultry consumption type in Taiwan. Along with the increase of poultry consumption, some wastes which might cause environment pollution become great concern for the industry. Not only reuses the meat remaining on the skeleton, utilization of mechanically deboned poultry meat (MDPM) also increases its extra value for further processing, and reduce the potent environmental pollution. Therefore, the objective of this study was to hydrolyze MDPM with various enzymes, including Monascus purpureus extract, Alcalase, pepsin or
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Books on the topic "Mechanically separated poultry meat"

1

United States. Food Safety and Inspection Service. Generic HACCP model for mechanically separated (species)/mechanically deboned poultry. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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2

United States. Food Safety and Inspection Service. Generic HACCP model for mechanically separated (species)/mechanically deboned poultry. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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United States. Food Safety and Inspection Service., ed. Generic HACCP model for mechanically separated (species)/mechanically deboned poultry. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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United States. Food Safety and Inspection Service., ed. Generic HACCP model for mechanically separated (species)/mechanically deboned poultry. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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Book chapters on the topic "Mechanically separated poultry meat"

1

"Getting the bone out of processed meat: FSIS's mechanically separated meat standard." In Reinventing Rationality. Cambridge University Press, 1991. http://dx.doi.org/10.1017/cbo9780511528279.007.

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2

Adrah, Kelvin, and Reza Tahergorabi. "Ready-to-Eat Products Elaborated With Mechanically Separated Fish Meat From Waste Processing." In Sustainable Fish Production and Processing. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-12-824296-4.00006-2.

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