THE EFFECTS OF PARTICLE-SIZE, CONNECTIVE-TISSUE AND COOKING REGIME UPON PROPERTIES OF WASHED MECHANICALLY RECOVERED BROILER MEAT

Mechanically recovered meat (MRM) from broilers was washed with water, with or without prior chopping and with or without sieving to remove connective tissue. The resultant protein extract was mixed with salt a nd cooked in a one-step (directly to 80 degrees C) or two-step (to 55 degrees C and then to 80 degrees C) cooking regime, to form gels. Wash ing broiler MRM gave stronger gels with lower cooking loss and express ible moisture than unwashed broiler MRM. These washed gels were also l ighter in colour and less red. The best products were produced when so me of the collagen had been removed by sieving, but not if the samples had first been chopped, even though the total protein and dry matter contents were also reduced. A two-step cooking procedure enhanced gel strength. Evidence of a more porous, but dense, structure of washed br oiler MRM subjected to a two-step cooking treatment was given by scann ing electron microscopy and these differences could be related to the changes in gel strength and water holding.