ABSTRACT
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243 Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 244
Changes in labeling regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 244 Use of mature fowl in baby foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245 Kidney and reproductive organ removal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245 Bone and calcium content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245 Limitations on the use of mechanically separated poultry in products . . . . . . . . . . . . 246 Cholesterol, protein, and fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246 Types of mechanically separated poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 Composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249 Functional properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Color and heme pigments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Flavor stability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Washing or surimi-like processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 252 Utilization in poultry products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254 Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254
Introduction In the late 1950s and early 1960s marked changes in the poultry processing industry began. At that time, the poultry industry began marketing more cut-up and further processed poultry meat products. As the popularity of these consumer choices grew along with the increased consumption of poultry meat, more parts such as frames, backs, necks, drumsticks, wings, etc. became available for mechanical separation. In the process of mechanical separation, meat is removed from the skeletal bone tissues by grinding the starting material (frames, necks, etc.) and passing it through a sieve under high pressure. Most of the bones and cartilagenous materials are removed based on a differing resistance to shear.
