Med. Weter. 75 (03), 131-137, 2019
full text
BEATA ŁASZKIEWICZ, PIOTR SZYMAŃSKI, DANUTA KOŁOŻYN-KRAJEWSKA |
Quality problems in mechanically separated meat |
Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue
by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork
and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and
other countries. The dominant species in the production of mechanically separated meat in Europe is poultry,
mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated
meat is characterized by poorer technological and physicochemical properties and lower durability compared
to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use.
The microbiological quality of mechanically separated meat has a significant impact on the microbiological
stability and health safety of products manufactured from it. In industrial practice, mechanically separated
meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically
separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing
ones |
Keywords: mechanically separated meat, MSM preservation, MSM quality |