Effect of Skin Content on Some Properties of Poultry Meat Loaves

Poultry loaves were prepared with turkey thigh meat and proportions of skin ranging from 10% to 50% of formulation. Raw mixes were prepared for extrusion using the FTC back extrusion cell. After cooking to 78 C internally, loaves were evaluated for Gardner color values, cooking losses, shear forces, and composition of the meat and meat exudate. Extrusion force values were 9.2 to 9.3 kg for loaves made with up to 30% skin and then significantly (P<.05) decreased as the skin content increased to 50%. Cooking losses significantly (P<.05) increased as the skin content of the loaves increased, due primarily to the shift in moisture and fat ratios of the mixes. The collagen content of the loaves and exudate (when summed) reflected the content of skin used in preparation. Shear forces were similar for all treatments, averaging .112 kg force/g-cm2 of sample. Loaves examined for bind and tensile strengths showed maximum bind values (panel) at 33% skin and maximum tensile strength (instrumental) at 33% to 50% skin. Gardner L and bL values were not affected by skin content. The aL (redness) values decreased as skin levels increased during early storage, but had become nearly equal by 8 days of storage in closed loaf pans. The fluid drip (exudate) had a nitrogen content of approximately .6% with .5 to .6% as nonprotein nitrogen.