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

Yıl 2019, Cilt 90, Sayı 2, 164 - 177, 15.06.2019
https://doi.org/10.33188/vetheder.545356

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.

Kaynakça

  • 1. Abdullah B, Al-Najdawi R (2005): Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan. Int J Food Sci Technol, 40, 537-543.
  • 2. Al-Najdawi R, Abdullah B (2002): Proximate composition, selected minerals, choloesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian market. Meat Sci, 61, 243-247.
  • 3. Andersen MBS, Frydenvang J, Henckel P, Rinnan A (2016): The potential of laser-induced breakdown spectroscopy for industrial at-line monitoring of calcium content in comminuted poultry meat. Food Control, 64, 226-233.
  • 4. Barbut S (2015): Portioning, Deboning and Fresh Meat Composition, In: The Science of Poultry and Meat Processing, Ed: Barbut S. University of Guelph, Ontario, Canada.
  • 5. Bigolin J, Weber CI, da Trindade Alfaro A (2013): Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents. Food Nutr Sci, 4, 219-223.
  • 6. Botka-Petrak K, Hraste A, Lucic H, Gottstein Z, Gomeric MD, Jaksic S, Petrak T (2011): Histological and chemical characteristics of mechanically deboned meat of broiler chickens. Veterinarski Arhiv, 81, 273-283.
  • 7. Branscheid W, Judas M, Höreth R (2009): The morphological detection of bone and cartilage particles in mechanically separated meat. Meat Sci, 81, 46-50.
  • 8. Cavalheiro CP, Lüdtke FL, Stefanello FS, Kubota EH, Terra NN, Fries LLM (2014): Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Sci. Technol, 34, 478-484.
  • 9. CDC (2014): Outbreak of Salmonella Heidelberg Infections Linked to Tyson Brand Mechanically Separated Chicken at a Correctional Facility (Final Update). Centers for Disease Control and Prevention. Erişim linki: https://www.cdc.gov/salmonella/heidelberg-01-14/index.html. Erişim tarihi 15.02.2019.
  • 10. Chow FC, Oliveira A de L, Oliveira RBP de (2014): Frozen Mechanically Deboned Chicken Meat: Compliance With Brazilian Legal Parameters. Proc XII Lat Am Congr Food Microbiol Hyg, 1, 415-416.
  • 11. Cortez-Vega WR, Pizato S, Prentice C (2014). Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat. Nutrition & Food Science, 44, 483-491.
  • 12. Cunha LCM, Monteiro MLG, Lorenzo JM, Munekata PES, Muchenje V, Carvalho FAL, Conte-junior CA (2018): Natural antioxidants in processing and storage ability of sheep and goat meat products. Food Res Int, 111, 379-390.
  • 13. Dalipi R, Berneri R, Curatolo M, Borgese L, Depero LE, Sangiorgi E (2018): Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat. Spectrochim Acta Part B, 148, 16-22.
  • 14. Day L, Brown H (2001): Detection of mechanically recovered chicken meat using capillary gel electrophoresis.Meat Sci, 58, 31-37.15. Du L, Keplova L, Khiari Z, Betti M (2014): Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat. Poult Sci, 93, 989-1000.
  • 16. EFSA (2013): European Food Safety Authority Panel on Biological Hazards (BIOHAZ). Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. EFSA J, 11, 1-78.
  • 17. Erge A, Zorba Ö (2018): Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. LWT Food Sci Technol, 97, 205-212.
  • 18. Eskandari MH, Hasheminasab S, Niakosari M, Shekarforoush S (2018): Application of ozone for reducing the microbial count of mechanically deboned chicken meat. J Food Hyg, 8, 23-35.
  • 19. European Commission (2.12.2010 tarihli ve 704 sayılı): Communication from the Commission to the European Parliament and the Council on the future necessity and use of mechanically separated meat in the European Union, including the information policy towards consumers. Erişim Tarihi: 20.03.2019, Erişim Linki: https://eur-lex.europa.eu/legal-content/EN/HIS/?uri=CELEX:52010DC0704
  • 20. Gomes Hde A, da Silva EN, Cardello HM, Cipolli KM (2003): Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality. Meat Sci, 65, 919-926.
  • 21. Hac-Szymanczuk E, Cegielka A, Lipinska E, Ilczuk P (2014): Effect of sage on the microbial quality and TBARS value of mechanically deboned poultry meat. Medycyna Weterynaryjna, 70, 704-708.
  • 22. Hac-Szymanczuk E, Cegielka A, Lipinska E, Piwowarek K (2017): Application of rosemary for the prolongation of microbial and oxidative stability in mechanically deboned poultry meat from chickens. Ital J Food Sci, 29, 329-342.
  • 23. Hecer C, Sözen BHU (2011): Microbiological properties of mechanically deboned poultry meat that applied lactic acid , acetic acid and sodium lactate. African J Agric Res, 6, 3847-3852.
  • 24. Horita CN, Messias VC, Morgano MA, Hayakawa FM, Pollonio MAR (2014): Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Res Int, 66, 29-35.
  • 25. Hutchinson JA, Wheeler C, Mohle-Boetani JC (2018): Outbreak epidemiologically linked with a composite product of beef, mechanically separated chicken and textured vegetable protein contaminated with multiple serotypes of Salmonella enterica including multidrug-resistant Infantis, California 2016. Epidemiol Infect, 146, 430-436.
  • 26. Jin SK, Go GW, Jung EY, Lim HJ, Yang HS, Park JH (2014a): Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste. Asian Australas J Anim Sci, 27, 115-122.
  • 27. Jin SK, Hwang JW, Moon S, Choi YJ, Kim GD, Jung EY, Yang HS (2014b): Effect of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick. Korean J Food Sci An, 34, 192-199. 28. Jin SK, Choi JS, Choi YJ, Lee SJ, Lee SY, Hur SJ (2015): Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates. J Food Sci, 80, S1563-S1567.
  • 29. Karagöz A, Şireli UT (2014): Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi. Ankara Univ Vet Fak Derg, 61, 185-191.
  • 30. Kolsarıcı N, Candoğan K (2002): Mekanik Ayrılmış Etin Kalite Özellikleri ve Kullanım Alanları. Gıda, 27, 277-283.
  • 31. Kolsarıcı N, Ensoy Ü, Candoğan K, Üzümcüoğlu Ü (2004): Soğuk ve Dondurulmuş Depolamanın mekanik Ayrılmış Tavuk Etlerinin Kimyasal ve Mikrobiyolojik Kalitesine Etkisi. On-Line Mikrobiyol Derg, 2, 2-13.32. Kolsarıcı N, Candogan K, Akoğlu IT (2010): Effect of frozen storage on alterations in lipids of mechanically deboned chicken meats. Gıda, 35, 403-410. 33. Massingue AA, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, Fontes EAF, Perez JRO, Ramos EM (2018): Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages. Asian-Australasian J Anim Sci, 31, 576-584.
  • 34. Mayer AL, Smith JS, Kropf DH, Marsden JL, Milliken GA (2007): A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system. Meat Sci, 77, 602-607.
  • 35. Menezes B da S, Cortez-Vega WR, Prentice C (2017): Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite. Polímeros, 27, 75-82.
  • 36. Mielnik MB, Aaby K, Skrede G (2003): Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci, 65, 1147-1155.
  • 37. Mohamed HMH, Mansour HA (2012): Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT - Food Sci Technol, 45, 79-87.
  • 38. Mohamed MA, Zahran DA, Kassem GMA, Emara MMT, Mansour NM (2016): Detection of Mechanically Recovered Poultry Meat (MRPM) in Traditional Egyptian Luncheon (Emulsion Type Sausage). Polish J Food Nutr Sci, 66, 17-23.
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Mechanically deboned poultry meat: characteristics, current areas of use and relevant legislation

Yıl 2019, Cilt 90, Sayı 2, 164 - 177, 15.06.2019
https://doi.org/10.33188/vetheder.545356

Öz

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.

 

Kaynakça

  • 1. Abdullah B, Al-Najdawi R (2005): Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan. Int J Food Sci Technol, 40, 537-543.
  • 2. Al-Najdawi R, Abdullah B (2002): Proximate composition, selected minerals, choloesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian market. Meat Sci, 61, 243-247.
  • 3. Andersen MBS, Frydenvang J, Henckel P, Rinnan A (2016): The potential of laser-induced breakdown spectroscopy for industrial at-line monitoring of calcium content in comminuted poultry meat. Food Control, 64, 226-233.
  • 4. Barbut S (2015): Portioning, Deboning and Fresh Meat Composition, In: The Science of Poultry and Meat Processing, Ed: Barbut S. University of Guelph, Ontario, Canada.
  • 5. Bigolin J, Weber CI, da Trindade Alfaro A (2013): Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents. Food Nutr Sci, 4, 219-223.
  • 6. Botka-Petrak K, Hraste A, Lucic H, Gottstein Z, Gomeric MD, Jaksic S, Petrak T (2011): Histological and chemical characteristics of mechanically deboned meat of broiler chickens. Veterinarski Arhiv, 81, 273-283.
  • 7. Branscheid W, Judas M, Höreth R (2009): The morphological detection of bone and cartilage particles in mechanically separated meat. Meat Sci, 81, 46-50.
  • 8. Cavalheiro CP, Lüdtke FL, Stefanello FS, Kubota EH, Terra NN, Fries LLM (2014): Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Sci. Technol, 34, 478-484.
  • 9. CDC (2014): Outbreak of Salmonella Heidelberg Infections Linked to Tyson Brand Mechanically Separated Chicken at a Correctional Facility (Final Update). Centers for Disease Control and Prevention. Erişim linki: https://www.cdc.gov/salmonella/heidelberg-01-14/index.html. Erişim tarihi 15.02.2019.
  • 10. Chow FC, Oliveira A de L, Oliveira RBP de (2014): Frozen Mechanically Deboned Chicken Meat: Compliance With Brazilian Legal Parameters. Proc XII Lat Am Congr Food Microbiol Hyg, 1, 415-416.
  • 11. Cortez-Vega WR, Pizato S, Prentice C (2014). Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat. Nutrition & Food Science, 44, 483-491.
  • 12. Cunha LCM, Monteiro MLG, Lorenzo JM, Munekata PES, Muchenje V, Carvalho FAL, Conte-junior CA (2018): Natural antioxidants in processing and storage ability of sheep and goat meat products. Food Res Int, 111, 379-390.
  • 13. Dalipi R, Berneri R, Curatolo M, Borgese L, Depero LE, Sangiorgi E (2018): Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat. Spectrochim Acta Part B, 148, 16-22.
  • 14. Day L, Brown H (2001): Detection of mechanically recovered chicken meat using capillary gel electrophoresis.Meat Sci, 58, 31-37.15. Du L, Keplova L, Khiari Z, Betti M (2014): Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat. Poult Sci, 93, 989-1000.
  • 16. EFSA (2013): European Food Safety Authority Panel on Biological Hazards (BIOHAZ). Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. EFSA J, 11, 1-78.
  • 17. Erge A, Zorba Ö (2018): Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. LWT Food Sci Technol, 97, 205-212.
  • 18. Eskandari MH, Hasheminasab S, Niakosari M, Shekarforoush S (2018): Application of ozone for reducing the microbial count of mechanically deboned chicken meat. J Food Hyg, 8, 23-35.
  • 19. European Commission (2.12.2010 tarihli ve 704 sayılı): Communication from the Commission to the European Parliament and the Council on the future necessity and use of mechanically separated meat in the European Union, including the information policy towards consumers. Erişim Tarihi: 20.03.2019, Erişim Linki: https://eur-lex.europa.eu/legal-content/EN/HIS/?uri=CELEX:52010DC0704
  • 20. Gomes Hde A, da Silva EN, Cardello HM, Cipolli KM (2003): Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality. Meat Sci, 65, 919-926.
  • 21. Hac-Szymanczuk E, Cegielka A, Lipinska E, Ilczuk P (2014): Effect of sage on the microbial quality and TBARS value of mechanically deboned poultry meat. Medycyna Weterynaryjna, 70, 704-708.
  • 22. Hac-Szymanczuk E, Cegielka A, Lipinska E, Piwowarek K (2017): Application of rosemary for the prolongation of microbial and oxidative stability in mechanically deboned poultry meat from chickens. Ital J Food Sci, 29, 329-342.
  • 23. Hecer C, Sözen BHU (2011): Microbiological properties of mechanically deboned poultry meat that applied lactic acid , acetic acid and sodium lactate. African J Agric Res, 6, 3847-3852.
  • 24. Horita CN, Messias VC, Morgano MA, Hayakawa FM, Pollonio MAR (2014): Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Res Int, 66, 29-35.
  • 25. Hutchinson JA, Wheeler C, Mohle-Boetani JC (2018): Outbreak epidemiologically linked with a composite product of beef, mechanically separated chicken and textured vegetable protein contaminated with multiple serotypes of Salmonella enterica including multidrug-resistant Infantis, California 2016. Epidemiol Infect, 146, 430-436.
  • 26. Jin SK, Go GW, Jung EY, Lim HJ, Yang HS, Park JH (2014a): Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste. Asian Australas J Anim Sci, 27, 115-122.
  • 27. Jin SK, Hwang JW, Moon S, Choi YJ, Kim GD, Jung EY, Yang HS (2014b): Effect of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick. Korean J Food Sci An, 34, 192-199. 28. Jin SK, Choi JS, Choi YJ, Lee SJ, Lee SY, Hur SJ (2015): Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates. J Food Sci, 80, S1563-S1567.
  • 29. Karagöz A, Şireli UT (2014): Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi. Ankara Univ Vet Fak Derg, 61, 185-191.
  • 30. Kolsarıcı N, Candoğan K (2002): Mekanik Ayrılmış Etin Kalite Özellikleri ve Kullanım Alanları. Gıda, 27, 277-283.
  • 31. Kolsarıcı N, Ensoy Ü, Candoğan K, Üzümcüoğlu Ü (2004): Soğuk ve Dondurulmuş Depolamanın mekanik Ayrılmış Tavuk Etlerinin Kimyasal ve Mikrobiyolojik Kalitesine Etkisi. On-Line Mikrobiyol Derg, 2, 2-13.32. Kolsarıcı N, Candogan K, Akoğlu IT (2010): Effect of frozen storage on alterations in lipids of mechanically deboned chicken meats. Gıda, 35, 403-410. 33. Massingue AA, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, Fontes EAF, Perez JRO, Ramos EM (2018): Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages. Asian-Australasian J Anim Sci, 31, 576-584.
  • 34. Mayer AL, Smith JS, Kropf DH, Marsden JL, Milliken GA (2007): A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system. Meat Sci, 77, 602-607.
  • 35. Menezes B da S, Cortez-Vega WR, Prentice C (2017): Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite. Polímeros, 27, 75-82.
  • 36. Mielnik MB, Aaby K, Skrede G (2003): Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci, 65, 1147-1155.
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  • 38. Mohamed MA, Zahran DA, Kassem GMA, Emara MMT, Mansour NM (2016): Detection of Mechanically Recovered Poultry Meat (MRPM) in Traditional Egyptian Luncheon (Emulsion Type Sausage). Polish J Food Nutr Sci, 66, 17-23.
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Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Hekimlik
Bölüm ÇAĞRILI MAKALE / DERLEME
Yazarlar

Ahmet Gökhan COŞKUN
BURSA ULUDAĞ ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ ENSTİTÜSÜ, BESİN HİJYENİ VE TEKNOLOJİSİ (DR)
0000-0002-5181-7577
Türkiye


Seran TEMELLİ
ULUDAĞ ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ, BESİN-GIDA HİJYENİ VE TEKNOLOJİSİ BÖLÜMÜ
0000-0002-8869-4929
Türkiye


Ayşegül EYİGÖR (Sorumlu Yazar)
ULUDAĞ ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ, BESİN-GIDA HİJYENİ VE TEKNOLOJİSİ BÖLÜMÜ
0000-0002-2707-3117
Türkiye

Yayımlanma Tarihi 15 Haziran 2019
Başvuru Tarihi 27 Mart 2019
Kabul Tarihi 14 Mayıs 2019
Yayınlandığı Sayı Yıl 2019, Cilt 90, Sayı 2

Kaynak Göster

Vancouver Coşkun A. G. , Temelli S. , Eyigör A. Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat. Veteriner Hekimler Derneği Dergisi. 2019; 90(2): 164-177.

Veteriner Hekimler Derneği Dergisi, bilimsel yayınlara açık erişim sağlar. Tüm bilimsel makalelere herhangi bir kurumsal ücret talebi bulunmaksızın dergi basımından hemen sonra erişilebilir. 


Veteriner Hekimler Derneği / Turkish Veterinary Medical Society