UGA Poultry Processing-Cut Up and Deboning and Marination

- less than 30% fat - more than 14% protein - less than 1% calcium ----(calcium is an indicator of bone content)

What's the regulatory composition requirements for MDPM in the US?

-breast ++ increase -thigh (-) decrease -wing (-) decrease -drums (-) decrease

As the bird weight increases, what portions of the bird increase/decrease?

-marination process -substrate -ingredients -dispersion -tempeature

Marinade Retention is dependent on what factors?

Massaging

Type of Marination Process -batch or continuous in-line process -greater process control than tumbling -work is load independent due to torque control -involves compression and surface contact with meat

Tumbling

Type of Marination Process -batch or semi-continuous process -shorter marination time -pressure/atmosphere/vacuum -typically less than 30% pickup -degree of work (mechanical action)

Soaking/immersion

Type of Marination Process -batch process -primarily surface treatment -best impact with higher solids -low pickup and retention

Injection

Type of Marination Process -continuous process -most consistent process! -maximum marinade dispersion! -ingredient functionality is essential -required to achieve high pickups

-consumer appeal -improved product consistency -ease of in-store prep

What are some of the benefits of marination? (consumer)

-resistance to thermal abuse -facilitate incorporation of antimicrobial ingredients -increase sales and profitability (added value!)

What are some of the benefits of marination? (supplier)

1) substrate 2) marinade 3) process treatment(s) 4) packaging

What are the 4 basic elements of marination?

-water -salt -buffers (phosphate, pH regulators) -organic acids/salts -hydrocolloids -protein isolates

What are the PRIMARY ingredients in marinade?

-herbs and spices -flavor extracts -sweetners -curing aids -reaction flavors -enzymes

What are the SECONDARY ingredients in a marinade?

-degree of marination penetration and dispersion -maximum marinade pickup -amount of work (protein extraction)

What are the key differences between marination methods?

soaking massaging tumbling injection

What are the methods of marination according to USDA-FSIS?

-GI Emptying -Dehydration (evaporation, panting) -Tissue Losses (metabolic demand)

What are the reasons for pre-slaughter weight loss (yield loss) after the initial 4-6 hrs of fasting?

-load -rotations per minute -time -rotation -pressure -design

What are the types of Mechanical Action involved with tumbling?

breast and tenders

What cut of chicken do fast food restaurants want?

quarters/dark meat -equal serving portions

What cut of poultry do institutional use establishments want?

Mechanically Deboned Poultry Meat -residual meats pressed through a sieve/boning head -pasty texture -bologna, hot dogs, sausage

What does MDPM mean?

3%

What is the injection rate limit in BONE-IN POULTRY set by USDA-FSIS?

8%

What is the injection rate limit in BONELESS POULTRY set by USDA-FSIS?

10%

What is the injection rate limit in RED MEAT set by USDA-FSIS?

Water Purity!

What is the most important consideration for overall marinade performance and finished product quality/consistency?

-water binding capacity -textural changes -condition meat to bind water via ionic strength and pH

What is the role of PRIMARY ingredients in a marinade?

visual appeal taste

What is the role of SECONDARY ingredients in a marinade?

4%

What percentage of weight of an avg 8lb bird is attributed to BLOOD?

6.5%

What percentage of weight of an avg 8lb bird is attributed to FEATHERS?

4.5%

What percentage of weight of an avg 8lb bird is attributed to FEET?

7%

What percentage of weight of an avg 8lb bird is attributed to GIBLETS?

3%

What percentage of weight of an avg 8lb bird is attributed to the HEAD?

3%

What percentage of weight of an avg 8lb bird is attributed to the VISCERA?

WOG (whole w/o giblets) --whole bird products in general

What type of poultry products have decreased substantially in the US since 1960s?

-cut-up parts (~20% --> ~65%) -further processed poultry parts (null --> ~60%)

What types of poultry products have increased significantly in US since 1960s?

The difference is there is 3 breast pieces in a 9-piece cut. The tip of the breast (the keel) is cut off first and the breast is cut in half into two portions

What's the difference between an 8-piece and 9-piece cut?

0.25% per hour

What's the rate of weight loss after the initial 4-6 hours of fasting at 70 Deg F?

0.40% per hour

What's the rate of weight loss after the initial 4-6 hours of fasting at 95 Deg F?

Convenience! -closer to consumer, more profit margin

Why has there been such an increase in further processed chicken product market?

-high heme (iron, Fe) content -high fat -high temperatures (head pressure)

Why is MDPM susceptible to lipid oxidation?