DEVELOPMENT AND EVALUATION OF A CHICKEN BREAKFAST SAUSAGE MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

Leghorn spent hen mechanically deboned chicken meat (MDCM) was utilize d in the preparation of a value-added chicken sausage. The sausage was manufactured by combining MDCM with hand-deboned skinless chicken thi gh meat, fat replacer ingredients (blend of modified food starch and o at flour), and either 1) no ingredient with antioxidant properties, 2) Colorlife(R) powdered rosemary concentrate, 3) Herbalox(R) Type O ole oresin rosemary extract or 4) Tenox(R) 6 antioxidant. The 454-g sausag e chubs were stored at 4 +/-1 C (refrigerated) and -20 +/- 1 C (frozen ) for 10 d and 6 mo, respectively. A shelf life evaluation (based on d aily examination of product, panelists responses, and psychrotrophic o rganism counts) of 8 d and 6 mo was attained for the sausage stored at 4 +/- 1 and -20 +/- 1 C, respectively. Flavor intensity, texture, and color were maintained for all treatments, and no significant (P > 0.0 5) off-flavors were detected through 8 d and 6 mo storage. Colorlife(R ) and Herbalox(R) rosemary ingredients, and Tenors 6 antioxidant had n o adverse effects on sensory characteristics of the chicken sausage. P sychrotrophic organisms increased with increased storage time for the refrigerated sausage, and remained static for the frozen sausage.