—Lancaster Farming. Sat6rd*y,Aug~usfc'3, 1974
22
Deboning Machine Develops
Mechanical deboning
machines are enabling
poultry processors to
develop a new fopn of meat
from necks and backs of
chickens and turkeys, ac
cording to food scientists at
The Pennsylvania State
University. The meat is used
m products such as frank
furters, various luncheon
meats, spreads, fermented
sausages, and similar
products.
Before the advent of
deboning machines, this
source of protein was not
used for human consumption
since removing the meat by
hand was too costly.
However, demand for this
meat has increased with the
rise in meat prices, enabling
processors to incorporate
such protein into many meat
products, says Dr. Joseph H.
Mac Neil, professor of food
science at Penn State.
Such deboned chicken
meat ranks high as a source
of quality food, stated Dr.
Mac Neil and Dr. Morris G.
Mast, assistant professor of
poultry science extension at
Penn State. They reported
such meat is in the same
category as milk, eggs, and
beef m supplying essential
body building proteins.
Deboned meat from
turkeys is also useful but the
flavor of turkey meat is not
as stable as chicken. In other
words, turkey does not hold
its flavor.as long as chicken.
In recent tests at Penn
State, a trained taste panel
preferred a 50-50 mixture of
mechanically deboned
poultry meat and ground
beef over either 100 percent
mechanically deboned
poultry meat or 100 per cent
ground beef. In these
studies, rancidity was lowest
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for the mechanically
deboned poultry meat in
creased as the amount of
ground beef was increased.
Comparing 50-50 mixtures
of deboned poultry and
ground beef with 100 per cent
ground beef in flavor
retention studies, taste
panelists found no flavor
difference between the two
products until after six days
of refrigerator storage. Then
the deboned poultry meat
and beef mixture showed
better flavor and less ran
cidity than the ground beef.
The composition of.
mechanically deboned
poultry meat can vary
greatly, depending on the
source of the raw material
such as broiler backs, necks,
skinned necks, jor breast
cages. Protein content can
range from 9 to 12 per cent
whilejat might be anywhere
from 16 to 22 per cent. Final
use of the product will
determine the desired ratio
of protein and fat, the Penn
State food scientists pointed
out.
Approach”of
Big Dutchman let’s you...
215 Diller Avenue , /-*i, New Holland, Pa.
Phone (717) 354-5168 or (717) 872-5111
Poultry Meat
Mechanically deboned
poultry meat, they claimed,
is being used by an in
creasing number of packers
of variety meats. Most of the
cooked deboned meat is used
in U.S. food products while a
large portion of the raw meat
is exported.
“In some products, this
poultry meat can be used as
a complete substitute for
ground beef. I’m sure we
have not even scratched the
surface in uncovering uses
for this new source of protein
- especially with some other
meat sources in short sup
ply£Dr. Mac Neil affirmed.
Pasteurization studies of
deboned chip ken have shown
significant reductions in
bacteria, improving storage
.time through various heat
treatments. However,
pasteurization can stop the
normal forming of necessary
emulsions in sausages and
similar
research is nested with
pasteurization, MaWeil and
Mast indicated.
AUTHORIZED suj Dutchman * DISTRIBUTORS
HERSHEY EQUIPMENT CO.
Nestleroth
Wins In
US Duroc
Competition
Mark Nestleroth, Dutch
Valley Farms, Manheim
RDS, showed the only
Pennsylvania hog and
returned with a ribbon from
the National Duroc Congress
held last week in Logan
sport, Ind.
Nestleroth’s 241-pound
boar placed 13th out of 65
boars in the late January
class at the meet. The boar
was sold for $675.
“I was quite pleased,”
admitted Nestleroth. “It was
a lot better than I expected,
competing with all the
Midwest entries.”
The record price went to
an Indiana breeder who sold
his boar to another Indiana
breeder for $13,600. The boar
placed second in a test class.
Nestleroth reported that
the winners of each class at
the sale were purchased by
Japanese breeders.
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Put it all together
Today‘s profit-minded poultry and livestock
producers must think in terms of an automatic
system.
Big Dutchman pioneered the system concept
for one reason: it is the most profitable and
reduces costs for you.
“System thinking” can help you plan your
way around problems before you begin build
ing, or it can help you automate away problems
in your present buildings.
Big Dutchman distributors are geared to
provide all components of the system, which
assures that the pieces fit together in the most
profitable package, reducing costs dramatically.
HOG SYSTEMS
FARROWING
DRY CONFINEMENT FEEDING
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AUTOMATIC WATERING
NURSERY FEEDING
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GATES & FENCING
LIQUID FEEDING
AUTOMATED CAGE SYSTEMS
CHICK START &GROW CAGES
FLAT DECK
STAIRSTEP & DOUBLE DECK
TRI-DECK
4 DECK
CHAMPION FEEDING
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TURKEY & BROILERS SYSTEMS
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OTHER SYSTEMS INCLUDE:
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MANURE REMOVAL
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