Resumo

BONATO, Patricia et al. Textural Characteristics of Poultry Nuggets Made of Mechanically Recovered Instead of Hand Deboned Chicken Meat. Cienc. docencia tecnol. [online]. 2006, n.32, pp.219-239. ISSN 1851-1716.

Consumption of poultry meat and poultry meat products is currently growing and increased production of cut-up and processed meat has provided considerable quantities of parts suitable for mechanical deboning. Aqueous washing of mechanically separated meat have been studied because of the advantages of removing fat, heme pigments and other water soluble compounds. The addition of different quantities of washed mechanically deboned chicken meat into restructured poultry products, such as nuggets, as a substitute for hand deboned chicken meat offers many opportunities to the poultry industry. The objective of this study was to evaluate textural characteristics of chicken nuggets formulated with different quantities of washed mechanically deboned chicken meat as a substitute for hand deboned chicken meat. Washed mechanically deboned chicken meat could be incorporated into nugget formulation as a substitute for hand deboned chicken meat but beyond a 20% of replacement properties of the product were affected.

Palavras-chave : Nuggets; Poultry; Mechanically deboned meat; Texture profile analysis; Hardness.

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