Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion‐Cooking

The continuous restructuring of mechanically deboned chicken meat (MDM) was attempted using twin‐screw extrusion‐cooking at high moisture contents (50‐80%), high temperatures (ca 150°C), short residence times (30‐240 sec) and low pressures (below 6 bars). The hardness, cohesiveness and water‐holding capacity of the nonexpanded moist extruded samples are optimal and resemble those of meat‐loaf when 10‐20% wheat flour or pregelatinized corn starch are added to MDM. Incorporation of 25% soy protein isolate gives a solid gel matrix containing dispersed meat particles. Scaling up this process could lead to the continuous production of simulated meat chunks or slices for use in canned or frozen dishes.