Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat

Öz

Mekanik ayrılmış kanatlı eti (MAKE), frankfurter, bologna, mortadella, hotdog, surimi, kamaboko gibi emülsifiye et ürünleri, burger, nugget, kroket, pattie gibi formlu ve kaplamalı ürünler, hazır çorba ile jerky gibi kürlenmiş kurutulmuş et ürünleri üretiminde çeşitli ülkelerde yaygın olarak kullanılmaktadır. Ülkemizde ise 2007 yılından itibaren sadece ısıl işlem görmüş emülsifiye kanatlı eti ürünlerinde kullanılmakta olup 2012 yılında yasaklanan MAKE, çok kısa bir süre önce yeniden yasal mevzuat içerisinde değerlendirilmiş ve yasal olarak kullanımına 2019’da izin verilmiştir. Bu derleme makalesinde, MAKE’nin tanımı, elde edilmesinde kullanılan sistemler, bileşimi, kimyasal ve mikrobiyolojik riskleri, muhafazası, tespit yöntemleri, kullanım alanları ve mevzuattaki yeri ile ilgili güncel bilgilere yer verilmiştir.

Anahtar Kelimeler

• Hindi,mekanik ayrılmış et,mekanik geri kazanılan et,mekanik kemiklerinden uzaklaştırılan et,tavuk

Mechanically deboned poultry meat: characteristics, current areas of use and relevant legislation

Abstract

Mechanically Separated Poultry Meat (MSPM) is being used widely in various countries in the production of emulsified meat products such as frankfurter, bologna, mortadella, hotdog, surimi, kamaboko, in formed and coated products as burger, nugget, croquette, patties, in instant soups, and in cured and dried meat products such as jerky. In our country, MSPM has only been used in the production of emulsified poultry meat products since 2007, while its use was banned in 2012, and then recently in 2019 was evaluated within related legal requirements, and its used was permitted by a relevant legislation. This review presents current information on MSPM’s definition, its production systems, composition, chemical and microbiological risks, storage, areas of use and relevant legislation.

Keywords

• Chicken,mechanically deboned meat,mechanically separated meat,turkey

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