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?
