Abstract
Background and Objective: Effective use of meat by-products such as entrails and internal organs is of considerable interest to the meat industry, since meat by-product processing can improve the overall productivity and economic output of the meat industry. To determine the effect of meat-bone paste (MBP) on the physical-chemical properties and amino acid composition of meat batters. Materials and Methods: Five formulations were developed, control and four meat batters with different amounts of MBP, 10% (MBP-10), 20% (MBP-20), 30% (MBP-30) and 40% (MBP-40), respectively. The active acidity (pH) of the formulations was determined by potentiometry. Samples were analyzed for water binding capacity (WBC) by exudation of moisture onto filter paper following the application of pressure. The amino acid composition was determined by liquid chromatography. Results: Proximate analysis of meat batters showed significant differences in ash content in formulations with MBP, which increased from 0.81% (control) to 5.24% (MBP-40), whereas the protein and fat content steadily decreased with increasing MBP. The fat content decreased relative to the amount of MPB from 16.5% seen for control samples to 10.71% for MBP-40. The protein content also decreased relative to the amount of MBP, wherein MBP-40, MPB-10 and control samples had 16.26, 17.67 and 17.49% protein, respectively. Meanwhile, meat batters with higher amounts of MBP had higher pH and WBC values as well as significant (p<0.05) increases in the content of glycine, proline and oxyproline, although the total essential amino acid content was reduced with MBP addition relative to control samples. Conclusion: Replacing first grade beef with MBP in meat batter formulations does not significantly change the overall nutritive and biological value of meat batters and thus could represent an economical use for meat by-products.