Utilization of beef lung powder in model chicken emulsion formulation

Area of Science:

• Food Science
• Meat Technology
• Ingredient Functionality

Background:

• Chicken emulsions are widely consumed meat products.
• Improving their quality attributes like stability and texture is a key research area.
• Exploring novel ingredients like beef by-products can offer functional benefits.

Purpose of the Study:

• To evaluate the impact of beef lung powder on chicken emulsion quality parameters.
• To determine the optimal inclusion level of beef lung powder in chicken emulsions.
• To assess the functional properties of beef lung powder as a meat product ingredient.

Main Methods:

• Utilized a mixture design methodology for formulation optimization.
• Investigated quality parameters including cooking loss, emulsion stability, oxidation rate, color difference, and firmness.
• Analyzed an optimal formulation containing chicken meat, animal fat, water/ice, and beef lung powder.

Main Results:

• The optimal formulation included 7.80% beef lung powder.
• Beef lung powder addition reduced cooking loss and increased emulsion stability and firmness.
• An increase in oxidation rate and color difference was observed with beef lung powder inclusion.

Conclusions:

• Beef lung powder is a functional ingredient that enhances chicken emulsion stability and texture.
• It has the potential to improve the nutritional and quality attributes of emulsified meat products.
• Broader applicability in food production is suggested due to its positive effects on key quality parameters.