Mechanically Deboned Pork Use in Fermented Meat Spreads

Proportions (25, 50 and 100%, w/w) of mechanically deboned pork (MDP) were evaluated for use in spreads fermented with Pediococcus pentosauceus or chemically acidified. Microbiological stability was examined at 2–4, 5, 8–10, and 24° C, with or without inoculated Staphylococcus aureus. Microbiological, color, texture, pH, TBA, and proximate composition were studied in relation to product formulation and processing. Fat retention and product spreadability were attained by combining up to 50% MDP, preemulsified with soy protein isolate (SPI) or sodium caseinate (SC), with pork and beef trimming preblended with NaCl and phosphate. These were fermented with Pendiococcus pentosauceus (40° C and 85% RH, 18 h). Potato starch (2%) was added and product was comminuted postfermentation. Unlike formulations with SPI, those containing SC exhibited good microbiological stability, with no Enterobacteriaceae , and S. aureus decreased.