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Beef neck bones are one part of a carcass that can yield a substantial quantity of lean trim. Typically, neck bones are trimmed by hand. This is a labor intensive process that can lead to high levels of ergonomic stress if performed for an extended period of time. This process can also be inefficient. leaving salvageable lean on the bone.
Mechanical systems that recover lean tissue from beef cervical vertebrae portions have been introduced. These systems allow rapid, efficient recovery of lean tissue by hydraulic pressure with minimal bone breakage. temperature rise or increase in calcium content. Lean tissue is pressed away from the bone. leaving the bone mass intact. The final product from this process is finely textured and similar to finely ground beef product (approximately .05 inch diameter). Lean tissue recovered in this fashion has altered functional properties such as increased pH, metmyoglobin reducing ability, water-holding capacity and pigment content.
Sensory and physical differences of processed products containing mechanically deboned meat from older recovery systems have been shown. The objectives of this study were to determine the effect of MRNL on physical, chemical and sensory properties of 10 and 20% fat ground beef patties.