Physical and Functional Properties of Heat Pasteurized Mechanically Deboned Poultry Meat

Mechanically deboned poultry meat (MDPM) was subjected to heat pasteurization temperatures of 59° C, 62° C, 65° C. and 68° C. for up to 6 minutes. Emulsifying capacity, water-holding capacity, TBA, color, and pH were determined on non-stored samples and those held for up to 25 weeks at -18° C. The emulsifying capacity and water-holding capacity were adversely affected as the time and temperature of pasteurization increased. Samples which were frozen following pasteurization exhibited lower emulsifying capacities than non-stored samples; however, length of frozen storage had little effect on the emulsifying capacity of the meat. Heat pasteurization had a stabilizing effect on the TBA values of MDPM. All pasteurized samples maintained significantly (P < 0.01) lower TBA values than non-pasteurized samples during the entire frozen storage period. The red color of the MDPM, as determined by aL values, showed a slight increase (due to pasteurization) followed by a gradual decline as the time of the exposure to heat increased. Pasteurization also tended to stabilize the color of the MDPM over continued frozen storage; for samples stored 10 weeks or longer at −18° C, pasteurized meat exhibited higher aL values than non-pasteurized meat.