Stability Study of Comminuted Poultry Meats in Frozen Storage

Mechanically deboned chicken meat (MDCM), centrifuged mechanically deboned chicken meat (MDCMc), hand deboned broiler meat (HDCM), mechanically deboned turkey meat (MDTM), centrifuged mechanically deboned turkey meat (MDTMc), and ground beef were stored frozen for a 6-month period at −25°C. Meats were taken out from frozen storage immediately after freezing and after 1 month, 3 months and 6 months, and measured for color change, water holding capacity (WHC), emulsifying capacity (EC), and 2-thiobarbituric acid value (TBA). Proximate analyses were conducted at the beginning and end of the experiment. Relatively few changes in the meats were seen as a result of storage time. The intensity of redness was found highest in ground beef, but some color was lost as a result of prolonged storage. Non-centrifuged meats had higher redness scores than centrifuged meats. Centrifugation of MDCM and MDTM improved both the WHC and EC of the respective samples. The EC of HDCM was quite high, but the WHC was low. Ground beef possessed an excellent WHC and EC initially, but EC declined during storage. Most of the significant changes in meat quality due to storage time were decreases in redness and EC declines. Results generally indicate that the meats studied in this research can be stored frozen at −25°C. for up to 6 months and still be acceptable for use in emulsion products.