A Review of Factors Affecting Emulsifying Characteristics of Poultry Meat

This paper reviews factors known to influence emulsifying characteristics of poultry meat. Sources of poultry meat (turkey and chicken) may possess varied emulsifying ability. Generally, muscle tissue having a higher concentration of salt soluble protein has better emulsifying ability than meat containing a lower amount of salt soluble protein and more collagen. Mechanically deboned poultry meat sources have been found to have acceptable emulsifying capabilities especially when mixed with other hand-deboned sources. Improved emulsifying characteristics have also generally been observed with increasing pH and higher salt concentration. Salt preblending and pH adjustment may be feasible for some mechanically deboned meat sources. Processing variables such as chopping time and temperature are an important consideration in achieving acceptable emulsified products. Endpoint chopping temperatures in excess of 7.2° to 12.8°C. may be especially detrimental to mechanically deboned meat. Mechanically deboned meat has less of a protein matrix available for stabilizing the emulsion and processing temperatures may become quite critical. Poultry meat has a good future in emulsified products. Mechanically deboned and hand-deboned poultry meat offers an economical protein source which cannot be ignored in the future. The advent of mechanically deboned meat also should allow greater utilization of less demanded parts or poultry classes (backs, necks, turkey frames, wings, spent fowl). Todays hungry world needs this important food source.