Use collagen proteins to obtain cost savings in processed meat, poultry.

Collagen proteins play a major role in determining the texture of meat products. They also contribute to the nutritional value, flavor and succulence of meat. Collagen sourced from bone and skin is finding increased use as an ingredient to improve water and fat retention in meat products.

Scientists at Proliant designed a study to determine the water-binding and purge-reducing capabilities of collagen proteins from pork, chicken and turkey in various processed meat and poultry applications. A typical frankfurter formulation was used as a model for studying the effects of pork collagen when used at incremental levels of 0% to 3.5%.

Researchers found that there were significant increases in cook yields and purge reduction after eight weeks of refrigerated storage when pork collagen was used at 1% levels and greater. In hams with 50% added brine, pork collagen was used at 0% to 3% levels in the formulation. Incorporating 1% and greater levels of pork collagen had no significant increase in cook yield, researchers found.

There was a significant reduction in purge after four weeks when the pork collagen level was 2% and greater, compared to the control. Sensory testing showed a significant difference when the level was increased to 2% and greater.

In fully cooked chicken products, such as chicken breast fillets and buffalo wings, chicken collagen at 1% levels significantly increased cook yield, providing yielded cost savings of 2.7% and 2.9%, respectively, over the control and a reduction in tumbling time of 40%. In smoked turkey sausage, when a portion of the meat block was replaced with 1% turkey collagen and 4% water, cook yields were increased, texture was maintained and purge was reduced. Adding collagen provided a cost savings of 3.1% over the control.

The benefits of using collagen proteins in processed meat and poultry applications include yield improvement, texture improvement, a reduction in syneresis and improved organoleptic characteristics, as well as cost savings to the meat processor. These proteins have widespread applications in the modification of current meat products and the development of next-generation meat products.

Further information. D. Hull, Meat Applications, Proliant Inc., 2325 N. Loop Drive, Ames, IA 50010; phone: [phone]; fax: [phone]; URL: www.proliantinc.com.