Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM)

Loss of protein functionality of pale soft and exudative (PSE) meat and a s urplus of mechanically deboned turkey meat (MDTM) has negative economic imp acts on the meat industry. The objective of this research was to add functi onal proteins From an extract of MDTM to PSE meat to create a value-added p ork sausage product. Sausages manufactured from PSE incorporating an MD-TM extract exhibited a 30% increase in rigidity (P < 0.05) compared to those m anufactured using brine alone. Sausages made from PSE and normal pork with the MDTM extract demonstrated little difference in water holding capacity ( P > 0.05), and reductions of 4.1 and 3.1% in cooking loss (P < 0.05), respe ctively, compared to sausages made employing brine alone. Introducing funct ional proteins derived from MDTM to processed meat made with PSE pork has t he potential to enhance the economic value to both of these low value raw m aterials. (C) 2001 Elsevier Science Ltd. All rights reserved.