Enhancing quality and value of meat ingredients for further processing
- University of Saskatchewan
Dr. Phyllis Shand
Lead Investigator(s) Institution
University of Saskatchewan - Department of Food and Bioproduct Sciences
To determine susceptibility of mechanically separated meats (MSM) and finely textured meats (FTM) to myoglobin and lipid oxidation as a function of current meat recovery systems; to determine oxidative stability (over a period of refrigerated storage) of fresh MSM or previously frozen MSM when treated with micronized lentil flour or with other natural or synthetic antioxidants; t evaluate the physicochemical and sensory characteristics of frozen processed products made with MSM/FT meats treated with antioxidants during simulated retail frozen storage; to evaluate physicochemical, processing and organoleptic properties of micronized lentil flour-treated MSM/FT meats processed into products with and without sodium nitrite.
o Antioxidant activity in lentil seed coat and seed coat extracts was similar to commercial antioxidants and protected against lipid oxidation in cooked mechanically separated chicken. o Micronized lentil flour (4-8%) reduced oxidation in chicken sausages and meatballs, product of acceptable quality. o Combination of lentil flour and seed coat extracts have potential increase of product shelf life and lentil flour would also useful as a binder o Combination of micronized lentil flour (6%) and beet powder (0.3% and 0.5%) showed similar redness to sodium nitrite, howeve; sensory responses to purge colour were negative with the inclusion 0.5% beet powder.
Duration/Timeline of Project (Year to Year)
2014 - 2018
Agriculture Development Fund
Total Project Cost