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Journal articles on the topic 'Mechanically separated poultry meat'

Author: Grafiati

Published: 4 June 2021

Last updated: 2 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska, and Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat." Applied Sciences 11, no. 4 (2021): 1576. http://dx.doi.org/10.3390/app11041576.

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The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the

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12

Hutchinson, J. A., C. Wheeler, and J. C. Mohle-Boetani. "Outbreak epidemiologically linked with a composite product of beef, mechanically separated chicken and textured vegetable protein contaminated with multiple serotypes of Salmonella enterica including multidrug-resistant Infantis, California 2016." Epidemiology and Infection 146, no. 4 (2018): 430–36. http://dx.doi.org/10.1017/s0950268817002941.

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AbstractA salmonellosis outbreak occurred at a California prison in April and May 2016. In a cohort study of 371 inmates, persons who consumed dishes from the prison kitchen made from ground meat had a higher attack rate (15%) than those who did not (4%) (risk ratio 3.4, 95% CI 1.1–10.6). The ground meat product was composed exclusively of beef, mechanically separated chicken (MSC) and textured vegetable protein; eight of eight lots of the product collected from the prison and processing facility were contaminated with Salmonella enterica of eight serotypes and 17 distinct PFGE patterns, inclu

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13

KILIC, BIROL, ROBERT G. CASSENS, and LARRY L. BORCHERT. "Influence of Turkey Meat on Residual Nitrite in Cured Meat Products." Journal of Food Protection 64, no. 2 (2001): 235–39. http://dx.doi.org/10.4315/0362-028x-64.2.235.

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A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P &lt; 0.01). An i

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14

FAILLE, CHRISTINE, VÉRONIQUE LEBRET, FRANÇOISE GAVINI, and JEAN-FRANÇOIS MAINGONNAT. "Injury and Lethality of Heat Treatment of Bacillus cereus Spores Suspended in Buffer and in Poultry Meat." Journal of Food Protection 60, no. 5 (1997): 544–47. http://dx.doi.org/10.4315/0362-028x-60.5.544.

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The effect was studied of supplementing the recovery medium with lysozyme, glucose, NaCl, and MgSO4 on the apparent heat resistance of four strains of Bacillus cereus. The composition of an optimal medium (allowing the germination and growth of all surviving spores) and of a selective medium (inhibiting injured spores) was then determined: the optimal medium consisted of nutrient agar supplemented with 50 × 10−6 g of lysozyme and 0.5 g of MgSO4 per liter. The selective medium had the same composition but was supplemented with 15 g of NaCl per liter. The injury and lethality were analyzed of he

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15

Łaszkiewicz, Beata, Piotr Szymański, and Danuta Kołożyn-Krajewska. "The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite." Poultry Science 100, no. 1 (2021): 263–72. http://dx.doi.org/10.1016/j.psj.2020.09.066.

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16

Marcon, Diego Francisco, Regiane Boaretto Crecencio, Tanize Angonesi De Castro, Leidiane Josi Budel, Francisco Javier Ramirez-Fernandez, and Karina Ramirez Starikoff. "Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening." Brazilian Journal of Veterinary Research and Animal Science 55, no. 3 (2018): e142527. http://dx.doi.org/10.11606/issn.1678-4456.bjvras.2018.142527.

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The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to va

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17

Stangierski, J., R. Rezler, H. M. Baranowska, and S. Poliszko. "Effect of enzymatic modification on frozen chicken surimi." Czech Journal of Food Sciences 31, No. 3 (2013): 203–10. http://dx.doi.org/10.17221/181/2012-cjfs.

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The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynamics of water, water activity, and thermal properties of proteins. Surimi was produced from mechanically separated poultry meat. The amount of 3 g/kg MTG were added to samples of fresh, frozen (stored at &ndash;22&deg;C for 30 days), and defrosted surimi which were incubated for a max. 9 h at 15&deg;C. The highest values of the analysed texture attributes and rheological modules were rec

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18

Ashworth, Raymond B. "Ion-Exchange Separation of Amino Acids with Postcolumn Orthophthalaldehyde Detection." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 248–52. http://dx.doi.org/10.1093/jaoac/70.2.248.

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Abstract Moore's and Stein's classical ion-exchange separation of amino acids remains the standard by which all methods are judged. The adaptation of liquid chromatography (LC) equipment to amino acid analysis was inevitable because microprocessor control of gradients allowed almost infinite variation in gradient shape, producing superior resolution with only 2 buffers. The versatility of LC equipment allowed the instruments to be used for other assays. Adaptation of orthophthalaldehyde (OPA) to amino acid analysis increased detection sensitivity to the picomole range. A method for essential a

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19

OSTOVAR, K., J. H. MacNEIL, and K. O'DONNELL. "POULTRY PRODUCT QUALITY. 5. Microbiological Evaluation of Mechanically Deboned Poultry Meat." Journal of Food Science 36, no. 7 (2008): 1005–7. http://dx.doi.org/10.1111/j.1365-2621.1971.tb03332.x.

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20

Pospiech, Matej, Tomas Zikmund, Zdeňka Javůrková, Jozef Kaiser, and Bohuslava Tremlová. "An Innovative Detection of Mechanically Separated Meat in Meat Products." Food Analytical Methods 12, no. 3 (2018): 652–57. http://dx.doi.org/10.1007/s12161-018-1394-8.

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21

Tischenko, V. I., N. V. Bozhko, V. M. Pasichnyi, and V. V. Brazhenko. "Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 3–8. http://dx.doi.org/10.32718/nvlvet-f9101.

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Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the u

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22

Dalipi, R., R. Berneri, M. Curatolo, L. Borgese, L. E. Depero, and E. Sangiorgi. "Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat." Spectrochimica Acta Part B: Atomic Spectroscopy 148 (October 2018): 16–22. http://dx.doi.org/10.1016/j.sab.2018.06.002.

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23

Tasić, A., J. Kureljušić, K. Nešić, et al. "Determination of calcium content in mechanically separated meat." IOP Conference Series: Earth and Environmental Science 85 (September 2017): 012056. http://dx.doi.org/10.1088/1755-1315/85/1/012056.

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24

Mielnik, Maria B., Kjersti Aaby, Knut Rolfsen, Marit R. Ellekjær, and Astrid Nilsson. "Quality of comminuted sausages formulated from mechanically deboned poultry meat." Meat Science 61, no. 1 (2002): 73–84. http://dx.doi.org/10.1016/s0309-1740(01)00167-x.

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25

Yuste, J., M. Mor-Mur, M. Capellas, B. Guamis, and R. Pla. "Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure." Poultry Science 78, no. 6 (1999): 914–21. http://dx.doi.org/10.1093/ps/78.6.914.

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26

SYNOWIECKI, JOZEF, and FEREIDOON SHAHIDI. "Lipid and Pigment Extraction from Mechanically Separated Seal Meat." Journal of Food Science 56, no. 5 (1991): 1295–97. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04756.x.

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27

Modzelewska-Kapituła, Monika, and Katarzyna Maj-Sobotka. "S almonella sp. Occurrence in Minced Meat, Meat Preparations and Mechanically Separated Meat in Poland." Journal of Food Safety 34, no. 2 (2014): 126–31. http://dx.doi.org/10.1111/jfs.12105.

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28

Онищенко, В’ячеслав Миколайович, Наталя Геннадіївна Гринченко, and Вікторія Анатоліївна Большакова. "Development of protective protein emulsion technology for mechanically deboned poultry meat." Eastern-European Journal of Enterprise Technologies 6, no. 10(72) (2014): 50. http://dx.doi.org/10.15587/1729-4061.2014.30868.

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29

SATTERLEE, L. D., G. W. FRONING, and D. M. JANKY. "INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEAT." Journal of Food Science 36, no. 7 (2008): 979–81. http://dx.doi.org/10.1111/j.1365-2621.1971.tb03325.x.

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30

NEGATU, Z., J. I. MCNITT, and K. W. MCMILLIN. "DETERMINATION OF SMALL BONE FRAGMENTS IN MECHANICALLY SEPARATED RABBIT MEAT." Journal of Muscle Foods 17, no. 2 (2006): 185–97. http://dx.doi.org/10.1111/j.1745-4573.2006.00044.x.

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31

Shahidi, Fereidoon, and Jozef Synowiecki. "Nutrient composition of mechanically separated and surimi-like seal meat." Food Chemistry 47, no. 1 (1993): 41–46. http://dx.doi.org/10.1016/0308-8146(93)90300-5.

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32

JANTAWAT, P., and J. A. CARPENTER. "PHOSPHATE AND NON-MEAT PROTEIN INCORPORATION INTO SMOKED SAUSAGE PRODUCED FROM MECHANICALLY DEBONED POULTRY MEAT." Journal of Food Quality 12, no. 5 (1989): 403–10. http://dx.doi.org/10.1111/j.1745-4557.1989.tb00341.x.

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33

Trindade, Marco Antonio, Carmen Josefina Contreras Castillo, and Pedro Eduardo de Felício. "Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants." Scientia Agricola 63, no. 3 (2006): 240–45. http://dx.doi.org/10.1590/s0103-90162006000300005.

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At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. The objective of this work was to evaluate the quality and stability of Mortadella produced with MSML added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment),

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34

Voitsekhivska, Liubov, Yurii Okhrimenko, Svitlana Sokolova, and Tetiana Shelkova. "Effect of natural antioxidants upon shelf longevity of mechanically deboned poultry meat." Food Resources 7, no. 12 (2019): 50–57. http://dx.doi.org/10.31073/foodresources2019-12-05.

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35

Karachina, T. A., A. M. Abdullaeva, L. P. Blinkova, and B. V. Usha. "BIOHAZARD ANALYSIS OF HIGH QUANTITY PATHOGENS IN POULTRY MEAT OF MECHANICAL DEBONING." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 3 (2020): 285–90. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202003002.

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Mechanically deboned poultry meat is one of the most popular raw materials used for recycling in food processing enterprises. However, it is susceptible to contamination by pathogenic and opportunistic microorgan-isms during production and storage. In this regard, the article provides data on the estimation of quantity of mesophilic aerobic and facultative anaerobic microorganisms in poultry meat of mechanical deboning, in which bacteria of the genus Salmonella or Listeria monocytogenes were detected. The em-phasis is placed on the inefficiency of conducting only the QMAFAnM anal-ysis to deter

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36

BARBUT, S., H. H. DRAPER, and P. D. COLE. "Effect of Mechanical Deboner Head Pressure on Lipid Oxidation in Poultry Meat." Journal of Food Protection 52, no. 1 (1989): 21–25. http://dx.doi.org/10.4315/0362-028x-52.1.21.

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The oxidation rates of mechanically deboned poultry meat (MDPM) from whole breasts of roasters obtained under different deboner head pressures (40, 75, 120 and 150 lb/in2) were determined. Mechanical deboning significantly (P&lt;0.05) increased fat, ash, calcium and iron content, and reduced moisture and protein levels, compared to hand deboning. The highest head pressure resulted in significantly lower fat and higher iron content than the other treatments and produced the slowest rate of oxidation. The lowest head pressure (40 lb/in2) resulted in the highest oxidation rate. Fatty acid ana

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37

SCHMIDT, Michele Mantelli, Andrine Menna da FONTOURA, Alessandra Roseline VIDAL, et al. "Characterization of hydrolysates of collagen from mechanically separated chicken meat residue." Food Science and Technology 40, suppl 1 (2020): 355–62. http://dx.doi.org/10.1590/fst.14819.

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38

WIMMER, MARTIN P., JOSEPH G. SEBRANEK, and FLOYD K. McKElTH. "Washed Mechanically Separated Pork as a Surimi-like Meat-product Ingredient." Journal of Food Science 58, no. 2 (1993): 254–58. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04250.x.

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39

Komrska, Petr, Bohuslava Tremlová, Pavel Štarha, Jana Simeonovová, and Zdenka Randulová. "A comparison of histological and chemical analysis in mechanically separated meat." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 1 (2011): 145–52. http://dx.doi.org/10.11118/actaun201159010145.

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The aim of this study was evaluation of quality of mechanically separated chicken meat (MSCM) samples obtained by three different separators, by means of a histological (qualitative and quantitative) and chemical examination. Histological examinations used Green Trichrome and Alizarine red staining. The examination was focused on the evaluation of muscle, fat, collagenous connective tissue, bone fragment and calcium content and on the degree of damage to the muscle fibres. Chemical analysis was focused on calcium-, fat- and collagenous connective tissue content. The product obtained by the sep

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40

Nakano, Takuo, Lech Ozimek, and Mirko Betti. "Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat." Meat Science 92, no. 4 (2012): 867–69. http://dx.doi.org/10.1016/j.meatsci.2012.06.015.

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41

JUVEN, B. J., J. KANNER, H. WEISSLOWICZ, and S. HAREL. "Effect of Ascorbic and Isoascorbic acids on Survival of Campylobacter jejuni in Poultry Meat1." Journal of Food Protection 51, no. 6 (1988): 436–37. http://dx.doi.org/10.4315/0362-028x-51.6.436.

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Samples of radiation-sterilized mechanically deboned turkey meat were inoculated with a strain of Campylobacter jejuni, stored at 5°C, and viable counts of the test organism determined during a 7-week period. As compared to results obtained with unsupplemented samples, addition of ascorbic acid or sodium isoascorbate (erythorbate) to the meat, at a concentration of 5 mmol/kg, caused an increase in the death rate of C. jejuni. Autooxidation of these compounds, during storage of the meat, supports the view that their toxic effect is mainly due to their oxidation products.

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42

Peshuk, L., O. Zabolotnya, and T. Ivanova. "PHYSICO-CHEMICAL PROPERTIES OF MECHANICALLY DEBONED POULTRY MEAT WASHED WITH VARIOUS ORGANIC ACIDS." Scientific Works of National University of Food Technologies 23, no. 5(2) (2017): 212–19. http://dx.doi.org/10.24263/2225-2924-2017-23-5-2-27.

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43

Yuste, J., R. Pla, M. Capellas, E. Sendra, E. Beltran, and M. Mor-Mur. "Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation." Journal of Food Science 66, no. 3 (2001): 482–84. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16135.x.

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44

LIN, S. W., and T. C. CHEN. "Yields, Color and Compositions of Washed, Kneaded and Heated Mechanically Deboned Poultry Meat." Journal of Food Science 54, no. 3 (1989): 561–63. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04651.x.

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45

Stangierski, Jerzy, Hanna Maria Baranowska, Ryszard Rezler, and Jacek Kijowski. "Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat." Food Hydrocolloids 22, no. 8 (2008): 1629–36. http://dx.doi.org/10.1016/j.foodhyd.2007.11.005.

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46

Ashworth, Raymond B. "Amino Acid Analysis for Meat Protein Evaluation." Journal of AOAC INTERNATIONAL 70, no. 1 (1987): 80–85. http://dx.doi.org/10.1093/jaoac/70.1.80.

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Abstract The Food Safety and Inspection Service procedure for determination of essential amino acid content of mechanically processed products from red meat animals and poultry is based on hydrolysis of a powder prepared by blending samples in acetone-chloroform. The hydrolysis procedure incorporates thioglycolic acid to prevent loss of tryptophan. Aliquots of prepared hydrolysates are injected into a liquid chromatographic system, using gradient elution on an ionexchange column for separation. The system also uses post-column hypochlorite oxidation coupled with orthophthalaldehyde reagent and

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47

Branscheid, W., M. Judas, and R. Höreth. "The morphological detection of bone and cartilage particles in mechanically separated meat." Meat Science 81, no. 1 (2009): 46–50. http://dx.doi.org/10.1016/j.meatsci.2008.06.018.

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48

Serum, D. K., R. A. Field, and G. J. Miller. "Contribution of bone marrow to the vitamin content of mechanically separated meat." Meat Science 17, no. 1 (1986): 73–77. http://dx.doi.org/10.1016/0309-1740(86)90084-7.

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49

dos Santos, Elaine A., Alline Emannuele C. Ribeiro, Aryane R. Oliveira, et al. "Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat." LWT 148 (August 2021): 111676. http://dx.doi.org/10.1016/j.lwt.2021.111676.

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Cortez-Vega, William Renzo, Sandriane Pizato, and Carlos Prentice. "Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat." Nutrition & Food Science 44, no. 6 (2014): 483–91. http://dx.doi.org/10.1108/nfs-11-2013-0140.

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Abstract:

Purpose – The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products. Design/methodology/approach – The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability. Findings – The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per ce

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