UDC 637.

521

EVALUATING PROSPECTS TO USE MECANICALLY SEPARATED POULTRY MEAT

AS A RAW MATERIAL FOR PRODUCTION OF PÂTÉS

S.V. Bondar,
S.B. Verbytskyi, Ph.D., Engineering,
L.U. Voitsekhivska, Ph.D., Engineering

Institute of Food Resources of NAAS, Kyiv, Ukraine

The current situation at the Ukrainian market of raw materials for meat industry is such, that
more than 75 % of the raw meats used are the poultry meats. The above said is fully true for pâté
products – comminuted meat and meat containing products of wide consumers’ demand. For
production of pâtés such poultry raw materials as ground meat after hand deboning and
mechanically separated meat (MSM) are used together with gizzards, livers, hearts, heads and legs
[1]. Sometimes the considerable content of MSM is considered to be a positive factor as products
are told to be enriched by fat, vitamins and mineral substances. Other authors, to the contrary, stress
on the significant content of bone fragments being an obstacle for MSM to be widely used. To this,
the said fragments cannot be detected and described in a proper way 3, 4. A research of
rheological parameters of MSM [5] according to Texture Profile Analysis (TPA) method gave the
following results: fracturability 20.1 Н; hardness 23.8 Н, springiness 0.67, cohesion 0.24,
gumminess 6.24, chewiness 4.0 Н, these parameters not to differ significantly from those
characteristic for ground meats obtained by hand deboning.
Scientific and special sources have been still using an overall term MSM for all the stuffs
obtained by additional mechanical separation of meat and bone materials, but according to the
Instruction of Ministry of Health of Ukraine «On adopting hygiene demands to poultry meat and
particular parameters of its quality» of 06 August 2013 N 694, more detailed classification was
introduced this harmonized with EU norms in force. The term «poultry meat separated with the use
of mechanical means – MSMM» applies to all mechanically separated meats. Mechanically
separated meat – МSM term is to be used to define the stuff obtained as the result of separation of
flesh from bones, the calcium content of the said stuff being not allowed to differ significantly from
the calcium content in ground meat after deboning by hand. Mechanically deboned meat – МDM –
defines the stuff with calcium content significantly exceeding that of ground meat after deboning by
hand.
Analysis of several typical pâtés of poultry meat showed the significant contents of ground
meat after deboning by hand: «Hen pâté» 42, 50 or 57 % (according to different sources) and «Hen
pâté for schoolchildren» [6] 42 %. According to the Standard of Ministry of Agrarian Policy and
Food of Ukraine SOU 15.1-37-263-2005 «Canned meats. Pâtés of poultry meat and by-products.
Technical specification», «Pâté of hen meat» contains 55.6 % of the said raw material originating
from hens and broilers, «Duck pâté» – 57.16 % of ground duck flesh, «Hen fancy pâté» – 55.52 %
of ground meat after deboning by hand and 13.88 % of MDM. Thus the use of MSMM in pâté
formulations has its proper prospects allowing for the absence of significant differences between the
physical and chemical parameters of the said raw stuff and the ground meats obtained as the result
of deboning by hand, so that when a MSMM specimen complies with the demands for MSM. The
above described is promoted by the use of band separators making the tender treatment of meat
possible. During such a treatment muscle tissue is pressed only shortly that is why meat is ground
without excessive heating. The separation method described above is cold «baadering» after the
name of «Baader» enterprise of Germany which introduced the novelty. The method is based on the
use of non-metal band with adhesive surface separating meat of bones with removing the stuff
through the apertures of the perforated drum thereafter 7.
The research by FRI of NAAS specialists of the specimens of MDM obtained with use of
cone screw separator and the specimens obtain by means of a «Baader» separator (output level of
66.5 %) showed the following. Protein content was, correspondingly, 14.9 and 18.65 %; water –
65,3,6 and 74,26 %, fat – 18.6 and 6.05 %, ash – 1.21 and 1.04 %, bone fragments – 0.41 and 0.05
%. Values of рН for both of the described cases were, correspondingly, 6.50 and 6.38. For MDM
bone fragments of 3 х 1 mm and 4 х 1.5 mm were characteristic, for MSM – 3 х 0.5 mm.

Conclusion. The use of poultry meat in different pâté formulations is common practice in
meat industry. It is true for all the ground poultry meats – both obtained as a result of deboning by
hand and deboning with the use of mechanical means (MSMM). Monitoring of several typical pâté
products showed that they contained from 43.0 to 57.1 % of meat deboned by hand. Thus use of
MSM in pâté formulations is evident to have prospects – allowing for the absence of significant
differences between the physical, chemical and rheological parameters of the said raw stuff and the
ground meats obtained as the result of deboning by hand.
The comparative research by FRI of NAAS specialists of MSM and MDM made it possible
to evaluate positive and negative technological traits of the above said separated stuffs. The fat bone
fragments contents in MSM as well as the sizes of the fragments appeared to be minor compared to
those of MDM. Thereby, the use of MSM in pâté formulations seems to be rather acceptable in the
terms of food safety and quality than the use of MDM.

References

1. Zhmurina, N.D. Characteristic of raw meats used by manufacturing meat and liver pâtés /
N.D. Zhmurina, E.A. Parshina, T.A. Senkina // Oryol, Vestnik OryolGIET, 2015, №1 (31) (in
Russian).
2. Pat. 2212822 Russian Federation MPK7 А 23 L 1/317, 1/315, 1/312, 1/29 Method to
produce pâtés for dietary and prophylactic nutrition / L.V. Antipova, O.S. Osminin, T.I. Strukova;
applicant and patentee: State educational institution Voronezh State Technological Academy, L.V.
Antipova. - N 2001131956/13; filed 26 November 2001; issued 27 September 2003 - 22 p (in
Russian).
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– Volume 81, Issue 1, Pages 46–50.
5. Eneji, C. A. Influence of technological processes on the rheological properties of processed
chicken meat / C. A. Eneji // Pakistan Journal of Nutrition. – 2007. – No. 6 (6). P. 566-569.
6. Pasichnyi V.M. Meat pâtés. Quality is defined by technology / V.M. Pasichnyi // Miasnoy
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 7. Bibwe, B.R. Development of meat-bone separator for small scale fish processing / B.R.
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Information on the authors / Відомості про авторів:

Бондар Світлана Віталіївна / Bondar Svitlana Vitaliyivna svetlanabond-89@rambler.ru

Вербицький Сергій Борисович / Verbytskyi Sergii Borysovych verb@ipr.net.ua

Войцехівська Любов Устимівна / Voitsekhivska Liubov Ustymivna meat@ipr.net.ua

Науковий керівник / Scientific supervisor:

Єресько Георгій Олексійович, д.т.н., проф., академік НААН /Yeresko Georgiy

Oleksiyovych, D.Sc., Technics, prof., academician of NAAS