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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.
  • 39. Navarro‐Rodriguez de Vera C, Sanchez‐Zapata EJ, Viuda‐Martos M, Perez‐Alvarez JA (2010): Mechanical Deboning: Applications and Product Types. 59-72. In: Guerrero-Legarreta I. and Hui YH. (Ed.), Handbook of Poultry Science and Technology, Vol 2: Secondary Processing, John Wiley & Sons Inc, USA.
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  • 45. Özer O, Sarıçoban C (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J Food Sci, 28, 150-160.
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  • 50. Resmi Gazete (29 Aralık 2011 tarihli ve 28157 sayılı) (2011): Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği.
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  • 53. Rivera JA, Sebranek JG, Rust RE (2000): Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system. Meat Sci, 55, 61-66.
  • 54. Sarakatsianos I, Manousi N, Georgantelis D, Goula A, Adamopoulos K, Samanidou V (2018): Detection of mechanically deboned meat in cold cuts by inductively coupled plasma-mass spectrometry. Pak J Anal Environ Chem, 19, 115-121.
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  • 57. Sarıcaoğlu FT, Tural S, Gül O, Turhan S (2018): High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll, 84, 135-145.
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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.
  • 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.
  • 39. Navarro‐Rodriguez de Vera C, Sanchez‐Zapata EJ, Viuda‐Martos M, Perez‐Alvarez JA (2010): Mechanical Deboning: Applications and Product Types. 59-72. In: Guerrero-Legarreta I. and Hui YH. (Ed.), Handbook of Poultry Science and Technology, Vol 2: Secondary Processing, John Wiley & Sons Inc, USA.
  • 40. Official Journal of the European Communities (31 Mayıs 2001 tarihli ve L147 999/2001 sayılı) European Union Regulation of the European Parliament and of the council of 22 May 2001 laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies.
  • 41. Official Journal of the European Communities (29 Nisan 2004 tarihli ve L139 853/2004 sayılı): European Union Regulation No: 853/2004 of the European Parliament and of the Council of 29 April 2004 Laying Down Specific Hygiene Rules for Food of Animal Origin intended for human consumption.
  • 42. Official Journal of the European Union (15 Kasım 2005 tarihli ve L338 2073/2005 sayılı): Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.
  • 43. Official Journal of the European Union (05 Aralık 2005 tarihli ve L338 2074/2005 sayılı): Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organisation of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004.
  • 44. Oswell NJ, Thippareddi H, Pegg RB (2018): Practical use of natural antioxidants in meat products in the U.S.: A review. Meat Sci, 145, 469-479.
  • 45. Özer O, Sarıçoban C (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J Food Sci, 28, 150-160.
  • 46. Pindi W, Mah HW, Munsu E, Ab Wahab N (2017): Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages. Br Food J, 119, 2229-2239.
  • 47. Püssa T, Raudsepp P, Toomik P, Pallin R, Maeorg U, Kuusik S, Soidla R, Rei M (2009): A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat. J Food Compos Anal, 22, 307-314.48. Resmi Gazete (3 Ağustos 2007 tarihli ve 26602 sayılı) (2007a): Türk Gıda Kodeksi Mekanik Olarak Ayrılmış Kanatlı Eti Tebliği No 2007/34.
  • 49. Resmi Gazete (3 Ağustos 2007 tarihli ve 26602 sayılı) (2007b): Türk Gıda Kodeksi Mekanik Olarak Ayrılmış Kırmızı Et Tebliği No 2007/35.
  • 50. Resmi Gazete (29 Aralık 2011 tarihli ve 28157 sayılı) (2011): Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği.
  • 51. Resmi Gazete (5 Aralık 2012 tarihli ve 28488 sayılı) (2012): Türk Gıda Kodeksi Et ve Et Ürünleri Tebliği No 2012/74.
  • 52. Resmi Gazete (29 Ocak 2019 tarihli ve 30670 sayılı) (2019): Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği No 2018/52.
  • 53. Rivera JA, Sebranek JG, Rust RE (2000): Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system. Meat Sci, 55, 61-66.
  • 54. Sarakatsianos I, Manousi N, Georgantelis D, Goula A, Adamopoulos K, Samanidou V (2018): Detection of mechanically deboned meat in cold cuts by inductively coupled plasma-mass spectrometry. Pak J Anal Environ Chem, 19, 115-121.
  • 55. Sarıcaoğlu FT, Gul O, Tural S, Turhan S (2017): Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins. J Food Eng, 215, 161-171.
  • 56. Sarıcaoğlu FT, Turhan S (2017): Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins. Int J Food Eng, 13: 1-10.
  • 57. Sarıcaoğlu FT, Tural S, Gül O, Turhan S (2018): High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll, 84, 135-145.
  • 58. Serdaroǧlu M, Yıldız Turp G, Baǧdatlıoǧlu N (2005): Effects of deboning methods on chemical composition and some properties of beef and turkey meat. Turkish J Vet Anim Sci 29, 797-802.
  • 59. Sharma BD (2000): Packaging of Meat, Dairy and Poultry Products, Indian Veterinary Research Institute: Izatnagar.
  • 60. Singh M (2015): Mechanically Separated Poultry. American Meat Science Association AMSA). Fact Sheet.
  • 61. Song DH, Choi JH, Choi YS, Kim HW, Hwang KE, Kim YJ, Ham YK, Kim CJ (2014): Effects of Collagen and Mechanically Deboned Chicken Meat on Quality Characteristics of Semi-Dried Chicken Jerky. Korean J Food Sci Anim Resour, 34, 727-35.
  • 62. Surowiec I, Fraser PD, Patel R, Halket J, Bramley PM (2011): Metabolomic approach for the detection of mechanically recovered meat in food products. Food Chem, 125, 1468-1475.
  • 63. Tasic A, Kureljusic J, Nesic K, Rokvic N, Vicentijevic M, Radovic M, Pisinov B (2017): Determination of calcium content in mechanically separated meat. 59th International Meat Industry Conference MEATCON2017, IOP Conf Ser Earth Environ Sci, 85, 012056.
  • 64. Temelli S (2018): Kanatlı Hayvan Ürünleri Hijyen ve Teknolojisi Ders Notları. Bursa Uludağ Üniversitesi Veteriner Fakültesi, Bursa.
  • 65. Tjernsbekk MT, Tauson AH, Kraugerud OF, Ahlstrøm (2017): Raw mechanically separated chicken meat and salmon protein hydrolysate as protein sources in extruded dog food: effect on protein and amino acid digestibility. J Anim Physiol Anim Nutr (Berl), 101, 323-331.66. Tournour HH (2014): Skin and Seed Grape Extract as an Antioxidant for Mechanically Deboned Chicken Meat, During Frozen Storage. PhD Thesis. Porto: University of Porto, Faculty of Nutrition and Food Sciences and Faculty of Sciences.
  • 67. Tournour HH, Cunha LM, Magalhães LM, Lima RC, Segundo MA (2017): Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets. Food Sci Technol Int, 23, 328-337.
  • 68. Trindade MA, Felicio PEd, Castillo CJC (2004): Mechanically separated meat of broiler breeder and white layer spent hens. Scientia Agricola, 61, 234-239.
  • 69. Ulusoy Sözen B, Hecer C (2013): Potential Risks of Mechanically Separated Poultry Meat Technol, 11, 59-63.
  • 70. USDA-FSIS (1982): United States Department of Agriculture-Food Safety İnspection Service. Code of Federal Regulation §319.6 Limitations with respect to use of Mechanically Separated (Species).
  • 71. USDA-FSIS (1995): United States Department of Agriculture-Food Safety İnspection Service. Code of Federal Regulation §381.173 Mechanically Separated (Kind of Poultry).
  • 72. USDA-FSIS (2004): United States Department of Agriculture-Food Safety İnspection Service. Code of Federal Regulation §319.5 Mechanically Separated (Species).
  • 73. Viuda-Martos M, Sanchez-Zapata EJ, Navarro-Rodrıguez de Vera C, Perez-Alvarez JA (2010): Mechanical Deboning: Applications and Product Types. 73-80. In: Guerrero-Legarreta I. and Hui YH. (Ed.), Handbook of Poultry Science and Technology, Vol 2: Secondary Processing, John Wiley & Sons Inc, USA.
  • 74. Wubshet SG, Wold JP, Böcker U, Sanden KW, Afseth NK (2019): Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat. Food Control, 95, 267-273.
  • 75. Wong TL, Horn B, Graham C, Paulin S (2011): Bacterial concentrations of poultry offal and in mechanically separated meat products at the processing plant. MAF Ministry of Agriculture and Forestry Technical Paper No: 2011/59, Wellington New Zealand.
  • 76. Yaylı D, Turhan S, Sarıcaoglu FT (2017): Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties. Korean J Food Sci Anim Resour, 37, 635645.
Toplam 70 adet kaynakça vardır.

Ayrıntılar

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

Ahmet Gökhan Coşkun 0000-0002-5181-7577

Seran Temelli 0000-0002-8869-4929

Ayşegül Eyigör 0000-0002-2707-3117

Yayımlanma Tarihi 15 Haziran 2019
Gönderilme Tarihi 27 Mart 2019
Kabul Tarihi 14 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 90 Sayı: 2

Kaynak Göster

Vancouver Coşkun AG, Temelli S, Eyigör A. Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat. Vet Hekim Der Derg. 2019;90(2):164-77.

Veteriner Hekimler Derneği Dergisi açık erişimli bir dergi olup, derginin yayın modeli Budapeşte Erişim Girişimi (BOAI) bildirisine dayanmaktadır. Yayınlanan tüm içerik, çevrimiçi ve ücretsiz olarak sunulan Creative Commons CC BY-NC 4.0 lisansı altında lisanslanmıştır. Yazarlar, Veteriner Hekimler Derneği Dergisi'nde yayınlanan eserlerinin telif haklarını saklı tutarlar.


Veteriner Hekimler Derneği / Turkish Veterinary Medical Society