Utilization of Mechanically Deboned Chicken Meat in the Formulation of Summer Sausages

Summer sausages were formulated from mechanically deboned chicken meat (MDCM) using broiler necks and backs with the addition of different proportions of ground beef and/or hand deboned broiler meat from whole carcasses. Centrifuged MDCM and various additives were also evaluated. Both subjective and objective techniques were used to analyze the products. The results indicated that hand deboned broiler meat from whole carcasses failed to provide a satisfactory cure color, but incorporation of MDCM in the formulations greatly enhanced color development. When MDCM was mixed with ground beef in various combinations up to a 50% level, an acceptable product with good color, firmness and texture was obtained. Higher percentages of MDCM above 65% resulted in a product with good color, but a softer texture. Incorporation of centrifuged MDCM and the additives improved the products slightly when compared with controls.