AI Article Synopsis
- The study analyzed the composition (fat, moisture, nitrogen, ash, collagen, calcium, iron, and purines) of mechanically recovered meats (MRM) from different species: beef, lamb, pork, chicken, and turkey.
- The findings showed significant variability in the composition of MRM based on meat species, the presence of bones with marrow, the type of recovery machine (Yieldmaster vs. Protecon), and different operating conditions.
- MRM produced by the Yieldmaster machine generally had higher ash and calcium levels compared to Protecon, while operating conditions had minimal impact on chicken meat but caused some variation in turkey and pork compositions.
Article Abstract
The proximate composition (fat, moisture, nitrogen, ash and collagen) and the calcium, iron and total purine contents of samples of mechanically recovered meat (MRM) derived from beef, lamb, pork, chicken and turkey were analysed. The data obtained illustrate the variability in the composition of mechanically recovered meats derived from different meat species. The effect of including a high proportion of bones containing marrow in the starting material, the effect of recovery machine type (Yieldmaster and Protecon) and the effect of employing different operating conditions, were investigated. MRM produced using the Yieldmaster machine was generally found to contain higher concentrations of ash and calcium than that produced using the Protecon machine. Although operating conditions appeared to have little effect on the composition of mechanically recovered chicken meat, some differences were identified in mechanically recovered turkey and pork produced under different conditions. Comparison of the composition of MRM with that of meat removed manually, from close to the bone, from similar source materials highlighted a number of differences between the.
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| http://dx.doi.org/10.1016/0309-1740(94)00060-k | DOI Listing |
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