EFFECTS OF CO2‐SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT

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Abstract
Mechanically deboned chicken meat (MDCM) and mechanically de‐boned turkey meat (MDTM) were chilled with CO2‐snow, frozen, and stored at ‐20° C for up to 48 wk. MDCM exposed to CO2 generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO2). TBA values of treated and untreated MDTM were similar; however, PV of CO2‐treated MDTM were consistently higher. Meat exposed to CO2 was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO2 was generally preferred to control samples and meat “frozen” with CO2; control samples were usually preferred over CO2‐frozen samples.