ABSTRACT
A number of factors have contributed to the rapid development of a variety of new further processed convenience items made from poultry meats. J. F. Bauermann reported that of 35 Pennsylvania plants manufacturing 108 different items made from eggs and poultry meat, over half contained chicken meat in some form, and slightly over a third contained Turkey meat. Chicken products included part of a dinner such as barbecued chicken meat, chicken roll, or chicken steak. P. G. Schnell prepared all-chicken frankfurters from hand-deboned meat and also Mechanical deboned poultry meat (MDPM). The flavor and acceptability of the products were not significantly different; however, the hand-deboned product was firmer. All-poultry frankfurters have been successfully formulated using MDPM as the meat source. M. G. Mast and J. H. MacNeil were successful in extending the shelf-life of mechanically deboned meat by reducing the initial level of bacteria through heat pasteurization.
