COMPOSITION AND PALATABILITY OF MECHANlCALLY DEBONED MEAT AND MECHANICALLY SEPARATED TISSUE

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Abstract
Four groups of Good and Choice grade carcasses were hand boned. Flat bones from the right sides were mechanically deboned using a Beehive machine with 0.46 mm holes in the cylinder and designated mechanically deboned meat (MDM). Flat bones from the left sides were hand‐cleaned of all visible muscle and fat and then run through the mechanical deboner and designated mechanically separated tissue (MST). No significant differences in moisture, fat or protein between tissue from the right and left sides were present, but MDM had less ash than did MST. Higher ash content in the MST was paralleled by higher values (P < 0.05) for iron, calcium, magnesium, collagen and pH. Greater amounts of isoleucine (P < 0.05) were present in MDM than in MST. Bologna was formulated to contain 30% MDM or 30% MST. No differences in processing quality of the bolognas were noted. Independent triangle tests for flavor and grittiness showed that panel members could detect differences (P < 0.01) in bologna containing MDM or MST when compared to control bologna.