Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,

VARIOUS forms of poultry meat are being discussed frequently as ingredients in emulsified type products. Mechanically deboned raw meat comes in the form of a paste and is thereby quite adaptable to emulsified products. Industry experience has indicated that mechanically deboned meat is most suitable in combination with other meat forms (Pauly, 1967). It is important, therefore, that more information is obtained on emulsifying characteristics of various poultry meat forms. Particular emphasis is needed on the processing variables as they relate to produce performance. Much previous work has involved the model system approach. Maurer and Baker (1966) studied various parts of different classes of poultry and indicated that collagen was a detriment to emulsifying capacity. Hudspeth and May (1967) observed that emulsifying capacity of salt soluble protein from dark meat was higher than that noted from white meat. More recently, Hudspeth and May (1969) reported that skin, heart and gizzard…