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FAT EXTRACTION FROM MECHANICALLY DEBONED BEEF WITH VARIOUS 
pH AND ALKALIS 

A thesis presented in fulfilment of the requirements for the degree of Master of 
Technology at Massey University, NEW ZEALAND. 

SAN-DER WU 
1994 



ABSTRACT 

The study showed that meat surimi \Vith a 1.3% fat content could be prepared from 

mechanically deboned beef. The process used in the laboratory to prepare the meat surirni 

was a relatively simple process requiring few unit operations, unit operations which are already 

used for the manufacture of fish surimi. It is therefore expected that the meat industry would 

have few problems in preparing meat surimi from mechanically deboned beef given the fact 

that the technology has already been demonstrated for the commercial production of fish 

surimi. The key processing steps are firstly the preparation of a mechanically deboned slurry 

·with cold water to assist in the centrifugal removal of the "free" fat present in mechanically 

deboned meat. The centrifugal separation also removes the sarcoplasmic proteins which could 

be used for the production of meat flavours, soup stock and possibly pharmaceuticals. The 

second crucial step in the process is a sieving operation of the myofibrillar/collagen slurry to 

remove the collagen and "bound" fat from the myofibrillar protein. The subsequent collagen 

free myofibrillar protein could be concentrated by either further centrifugation or by pressing. 

The study also showed that most alkali washes had no significant impact on the fat removal 

efficiencies of the process, v.ith the possible exception of sodium carbonate, compared to the 

use of fresh, potable water. It was further demonstrated that it was unnecessary to increase 

the pH of the wash water beyond a pH of 7.0 as no additional fat separ<J.tion efficiencies were 

obtained at the higher pH's. The neutral pH requirements of the process would reduce 

chemical costs, and possibly also limit equipment wear compared to hfgh wash treatments of 

pH 9.0 advocated by other researchers. The low pH requirements of the process could also 

be expected to minimise protein damage which can occur, if held for extended periods at the 

higher pH's of 9.0 or higher. 

' 

The present study has only demonstrated the feasibility of producing meat surimi from 

mechanically deboned beef. Other uses for the sarcoplasmic and colhgen fractions should be 

established and then a financial feasibility of the whole process should be carried out to 

establish whether the outlined process is commercially feasible. 

11 



DEDICATION 

This thesis is dedicated to my parents, POE CHENG and JER-JIAHN WU, ·who 
cared for me, loved me and educated me for the last thirty yeru~! 

ACKNOWLEDGEMENTS 

I would like to sincerely thank my supervisor, Dr. Brian H.P Wilkinson, who patiently 
guided me throughout this study and made numerous helpful suggestions. Also, thank 
for the support of his family, wife Helen and two boys Ben and Tim. 

My thanks go to Dr. Ming Huang, scientist of horticulture and food research institute, 
for all the help related to this thesis, especially for the computer consultancy. 

To Dr. Judy, C.Y. Lou Chyr, though she is not directly related to this thesis, thanks 
for her strict training during the period that I worked as a research. assistant in her 
laboratory at Taiwan University. 

Mr. Ross Davies, director of meat group of processing and environmental technology 
department ( PET ), provided several valuable lectures and workshops during the 
period of this study. Also, thanks for all the help he offered during those two years. 

I would like to thank Dr. Bob Chong, associate professor of. PET, who offered 
competent ideas during the difficult period of this study. 

To Mrs. Ann-Marie, Jackson; Mr. Mike, Sahayam; Mr. John, Sy:kes; and Mrs. Judy, 
Collins, technicians of PET, who helped me to use the facilities in the department. 

I am grateful to Mr. Garry, Radford, technician of food technology department, who 
taught me how to use Instron machine several times. 

To Mr. M. Reeves, senior lecturer of food technology department, who gave prec10us 
ideas for the completion of statistical work. 

Finally, I would like to thank my research colleague, Simon Gel era, Philippine, who 
went through the happiness, difficulty and frustration together with me during this 
study. 

iii 



Title Page 
Abstract 

CONTENTS 

Dedication & Acknov .. fodgements 
Contents Page 
List of Tables 
List of Figures 
List of Appendices 

1. INTRODUCTION 

2. LITERATURE REVIEW 
2.1. Mechanically Deboned Meat 

2.1.1. Potential production 
2.1.1.1. Yield 
2.1.1.2. Machine types and production mechanism 
2.1.1.3. Utilization in food products 

2.1.2. Composition 
2.1.2.1. Proximate composition 
2.1.2.2. Bone particle and calcium content 
2.1.2.3. Fatty acid 
2.1.2.4. Nucleic acid and punne content 
2.1.2.5. Mineral content 
2.1.2.6. Cholesterol content 

2.1.3. Functionality 
2.1.3.1. Emulsion capacity & stability 
2.1.3.2. Water holding capacity and texture 
2.1.3.3. Binding properties 

2.1.4. Disadvantages & advantages 
2.1.4.1. Bacterial consideration 
2.1.4.2. Oxidative rancidity and off flavour 
2.1.4.3. Nutritional and health implications 

2.2. Separation of Mechanically Deboned Meat 
2.2.1. Fat removal techniques 

2.2.1.1. Supercritical fluid extraction 
2.2.1.2. Washing procedure 
2.2.1.3. Solvent extraction 

2.2.2. Fish surimi 
2.2.2.1. Basic concepts and history 
2.2.2.2. The surimi process 
2.2.2.3. Gel quality evaluation 
2.2.2.4. Production of surimi-based products 

2.2.3. Meat surimi 
2.2.3.1. Why red meat and poultry sunm1 
2.2.3.2. Varieties of meat surimi 
2.2.3.3. Quality evaluation of meat sunm1 
2.2.3.4. Utilization of meat surimi 

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2.3. Functional Testing 
2.3 .1. Water holding capacity 
2.3.2. Gel strength 
2.3.3. Protein solubility 

2.4. Rationale for Present Study 

3. MATERIALS & METHODS 

3.1. Raw Materials 
3.2. Analytical Techniques 

3.2.1. Proximate analysis of MDB and by-product streams 
3.2.2. Water holding capacity ( WHC ) 
3.2.3. Gel strength 
3.2.4. Protein solubility 

3.3. Fat Separation Procedure 
3.3.1. Preparation 
3.3.2. Washing and centrifugation 
3.3.3. Preparation for functional testing 

4. RESULTS & DISCUSSION 

4.1. Fat Separation 
4.1.1. The effect of various alkalis and pH treatments on fat removal 

mechanically deboned beef 

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from 

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4.1.2. Distribution of various MDB constituents in 

centrifugation 
various layers after 

56 
4.1.3. Modified separation process for mechanically deboned beef 57 

4.2. Functional Tests On Myofibrillau'Collagen Fraction 59 
4.2.1. Water holding capacity of myofibrillar/collagen Jraction 59 
4.2.2. Gel strength of myofibrillar/collagen fraction 60 
4.2.3. Protein solubility of the myofibrillar/collagen fraction 61 
4.2.4. The interrelationship between functional tests and i~itial treatment 

factors 63 
4.3. Summruy 64 

5. SUGGESTED FURTHER WORK 66 

6. REFERENCES 67 

7. APPENDICES 82 

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LIST OF TABLES 

Page 

Table 1: Yields, Mechanically Deboned Beef Bones. (Dudley, 1975 ) 3A 

Table 2: Yields, Mechanically Deboned Pork. ( Dudley, 1975 ) 3A 

Table 3: Meat Products In Which MDM Has Been Successfully Incorporated. 
(USDA, 1976; Martin, 1976) 6A 

Table 4: Examples of Composition of Mechanically Deboned Meat. ( Froning, 1970; 
Froning et al. 1971; Grunden et al. 1972; Crawford et al. 1972; Froning 
and Johnson, 1973; Field et al. 1974; Field et al. 1976; Ackroyd, 1979) 

7A 

Table 5: Requirements For Mechanically Deboned Red Meat & Poultry 
( USDA, 1982 ) 8B 

Table 6: Effect Of Mechanical Meat Recovery On Total Bacterial Numbers. 
( Newman, 1980 ) 18A 

Table 7: Properties Proposed For Grading Meat Surimi. ( Ockerman,& Hansen, 
1988) 39A 

Table 8: Fat Removal Efficiency Of MDB With Various pH & Alkaline Treatments 53A 

Table 9: Proximate Analysis Of MDB 56B 

TablelO: Solid Content Distribution Of MDB In Various Layers After 56B 
Centrifuge 

Tablell: MDB Fat Content Distribution In Various Kinds Of Protein 57A 

' 
Table12: Solid Contents Of Various Proteins In Modified Fat Extraction 58A 

Table13: WHC Of Myofibrillar/Collagen Fraction From Various pH & Alkaline 
Treatments 59A 

Table14: Gel Strength Of Cooked Myofibrillar/Collagen Fraction From Various 
~andfil~efu~~ ~ 

Table15: Protein Solubility Of Myofibrillar/Collagen Fraction From Various pH 
and Alkaline Treatments 61A 

Table16: Interrelationships Between Functional Tests & Initial Treatment Factors 63A 

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LIST OF FIGURES 

Fig 1: Effect Of Broiler Back Skin Content On The Moisture & Fat Levels 
Of The Mechanically Deboned Chicken Meat Obtained. 

Page 

( Satterlee et al. 1971 ) SA 

Fig 2: Denaturation Of Myofibrillar Protein As Influenced By Temperature & 
pH. ( Konagaya et al. 1978 ) 46A 

Fig 3: Fat Removal Efficiency Of MDB With Various pH & Alkaline 
Treatments 

Fig 4: Flow Chart Of MDB Separation Process 

53B 

56A 

Fig 5: Flow Chart For Modified Separation Process For MDB 57B 

Fig 6: WHC Of Myofibrillar/Collagen Fraction From Various pH & Alkaline 
Treatments 59B 

Fig 7: Gel Strength Of Cooked Myofibrillar/Collagen Fraction From Various 
pH And Alkaline Treatments 60B 

Fig 8: Solubility Of Myofibrillar/Collagen Fraction From Various pH & 
Alkaline Treatments 61B 

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LIST OF APPEND ICES 

Page 

Appendix 1: Fat Removal Efficiency Of MDB & Standard Deviation 82 

Appendix 2: WHC Of Myofibrillar/Collagen Fraction & Standard Deviation 83 

Appendix 3: Gel Strength Of Cooked Myofibrillar/Collagen Fraction & Standard 
Deviation 84 

Appendix 4: Raw Data Of Fat Removal Efficiency Of MDB 85 

Appendix 5: Raw Data Of WHC Of Myofibrillar/Collagen Fraction 86 

Appendix 6: Raw Data Of Gel Strength Of Cooked Mrofibrillar/Collagen 87 
Fraction 

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