INFLUENCIA DEL NÚMERO DE LAVADOS EN EL PROCESAMIENTO DE CARNE DE AVE MECÁNICAMENTE RECUPERADA EFFECT OF THE WASHING NUMBER IN MECHANICALLY DEBONED POULTRY MEAT PROCESSING INFLUENCIA DO NÚMERO DE LAVADOS NO PROCESAMENTO DE CARNE DE AVE MECÁNICAMENTE RECUPERADA

Abstract Resumen Resumo A meat product was obtained from mechanically deboned poultry meat, washed and cooked. To improve the process, the influence of the washing number (two, three or four) on the meat and final product was studied. Chemical (moisture, protein, lipids), phy sicochemical (pH) and physical (W-B hardness, work of shearing index, color) parameters were determined in mechanically deboned poultry meat, washed meat and final product. Fat and protein content was significantly modified since 4 washing steps. The a* value in washed meat was reduced from 16.6 in mechanically deboned poultry meat to 4.1 after 3 washing steps and remained constant. A similar behavior was observed in hue (h°). It increased from 35.8 (raw meat) to 75.3 after 3 washing steps, changing to yellow tone. Results suggest that three times are enough to obtain a white mechanically deboned poultry meat, with similar characteristics to breast meat. © 2003 Altaga. All rights reserved. Se elaboro un producto carnico a partir de c...