Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer Hens

Abstract

ABSTRACT: Mortadella sausages were formulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically separated layer hen meat (MSLM) replacing the beef and pork backfat as raw materials. Treatments were compared by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, thiobarbituric acid‐reactive substances [TBARS], color, and descriptive sensory analysis). Mortadella with higher MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the amounts of MSLM used, the paler was the pink color observed in the sensory evaluations and the lower were the CIE a * values. All treatments presented minimal increase in the microbiological counts evaluated during storage. The limiting factor in the acceptance of the product was the perception of bone particles in mortadella containing 60% or more MSLM.