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Krockel L.,Institute For Sicherheit Und Qualitat Bei Reisch | Branscheid W.,Institute For Sicherheit Und Qualitat Bei Reisch
Fleischwirtschaft | Year: 2012

Samples of a cooked-ham style, sliced poultry meat product, designed for sandwich production and made from turkey breasts, were sub- mitted for inspeaion and analysis by an industrial manufacturer because of an unexplained product defect manifested by damaged slices due to zones of heavily destructured muscle-meat tissue. Representative fotographs of the defect are shown. In order to explain the defect, the samples were subjected to sensory (visual, palpatory), microbiological and histological analysis, and the literature was surveyed for similar defects. Palpatorily, the substance in the affected areas showed a very fine paste-like or, respectively, creamy texture and left a soapy impression upon washing off with water. Upon ho-mogenization in the presence of buffered pepton water, in contrast to 0.9% NaCl, a massive protein foam was formed. All in all, the microbiological findings indicated an unsufficient cooking of the meat product. Histological examination of the samples revealed many rodshaped bacteria within the destructured zones and none in the unaffected zones. The intact areas showed the characteristic appearance of connected, nucleated muscle cells while intact muscle cells were completely absent in the destructured zones. Based on the above observations and recently published research on cooked pork ham as well as on meat quality problems in poultry, it is concluded that the cause of the product defect was most likely a combination of an inadequate quality of the raw material (PSE-like muscle meat) and an inappropriate production technology (undercooking, overtumbling).

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