Ultrastructure of Mechanically Deboned Poultry Meat

Abstract

Mechanically deboned poultry meat (MDPM) is a communiated meat product produced by deboning poultry parts like backs and necks. The production of this product has been steadily increasing and represents an additional source of animal protein. The physical and chemical properties of the product have been well characterized by Grunden (1972), Froning et al. (1971), Schnell (1972), and Vadehra and Baker (1970). The poor shelf life has been explained on the basis of lipid degradation by Grunden et al. (1971), Dimick et al. (1972) and Rattrie (1973). The meat is exposed to considerable stress during the deboning process. This study was conducted to determine the effect of the deboning process on the ultrastructure of the MDPM.