The effect of time gaining on chemical composition and technological characteristics of mechanically separated turkey meat (MSM)

Mechanically separated meat (MSM) of poultry is a raw material widely used in the meat industry in Poland and most European Union countries. The manner and conditions for the production of this raw material cause, however, that it has limited technological usefulness. In this study the effect of time of obtaining turkey MSM produced by pressure separation on selected quality characteristics of this raw material: basic chemical composition, pH, thermal loss, water binding capacity and colour was determined. The experimental material consisted of MSM, which was collected directly from the machine after 1, 2 and 3 h of operation. The content of water, protein and fat in MSM was determined using a near infrared spectrometer. The instrumental measurement of colour parameters was performed in the CIE L*a*b* (1976) system. Determination of ash content in MSM and pH measurement were performed according to the requirements of Polish standards, and to determine other technological quality characteristics the methods described in the literature were used. It was found that the extension of working time of the pressure separator from 1 to 3 h resulted in a significant increase in the water content in turkey MSM. Furthermore, the MSM sample obtained after 3 h of operation of the device was characterized by a significantly lower thermal loss and higher water binding capacity than a similar material, but obtained after 1 and 2 h of operation of the device. Time of obtaining of turkey MOM had no significant effect on the content of protein, fat and ash, pH value and colour parameters (L*, a*, b*) of the raw material.