Animal Products

Rheological Behavior of Mechanically Separated Chicken and Chicken Breast Meat Myofibril Solutions during Thermal Gelation

Authors
  • Danika K. Miller (Iowa State University)
  • Nuria C. Acevedo (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • Rodrigo Tarté orcid logo (Iowa State University)

Abstract

Mechanically separated chicken (MSC) obtained from two different commercial mechanical separation processes was compared to commercial chicken breast trim. Rheological analyses showed that the more gentle mechanical separation process resulted in material with better thermal gelation properties than the more aggressive process, which could result in a more functional raw material. Myofibrils from the more intact breast muscle, however, had better thermal gelation properties than both types of MSC tested. These results indicate that the type of mechanical separation process used can have an effect on the functional properties of the resulting raw material, even when such materials are commercialized under the same name and assumed to be equivalent.

How to Cite:

Miller, D. K., Acevedo, N. C., Lonergan, S. M., Sebranek, J. G. & Tarté, R., (2019) “Rheological Behavior of Mechanically Separated Chicken and Chicken Breast Meat Myofibril Solutions during Thermal Gelation”, Iowa State University Animal Industry Report 16(1).

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Published on
11 Aug 2019