76D-13 |
Mince recovery by mechanical separation of nutria (Myocastor coypus) carcasses and cuts |
K. W. MCMILLIN1, M. E. Michel2, A. P. Brock1, and N. Kinler3. (1) Department of Animal Sciences, Louisiana State University Agricultural Center, South Campus Drive, Baton Rouge, LA 70803-4210, (2) Microbiology Laboratory, Smithfield Packing Company, Inc., Tar Heel Division, Tar Heel, NC 28392, (3) Fur and Refuge, Louisiana Department of Wildlife and Fisheries, 2415 Darnall Road, New Iberia, LA 70560 Nutria (Myocastor coypus) are semiaquatic vegetarian rodents that are causing severe damage to crops, wetlands, marshes, and levee systems in Louisiana. The Louisiana Department of Wildlife and Fisheries offers incentives for nutria removal by trappers and recreational hunters that will promote sustained usage of pelts and nutria meat. Manual deboning of lean meat is costly and difficult for small mammalian species. The objective of this research was to evaluate the yield, color, and pH of mince recovered through mechanical separation of large and small nutria carcass sides, quarters, and body frames. Five sides, limbs, or frames from large or small nutria carcasses were mechanically separated through a belt-drum separator with 1.3, 2, or 5-mm openings. Weights, color (HunterLab reflectance spectrophotometer), and pH were measured on the 4°C mince one hour after deboning. Yields of mince were higher (P<0.05) by 5 to 10% for body frames, hind limbs, and sides from large carcasses and 4 to 6% with 5-mm drum openings than 1.3 or 2-mm openings. Mince from the sides and front limb of small carcasses with 1.3-mm separator openings was darker (P<0.05, lower L*) and less red (P<0.05, lower a*) than mince from larger carcasses or other deboner hole sizes. Carcass size or mechanical separator drum opening sizes did not change pH of the mince. Mechanical recovery of mince from nutria carcasses and cuts will increase lean meat recovery and reduce ergonomic and worker safety concerns with manual carcass deboning. Carcasses should be sorted by size before mechanical separation to provide uniformity in mince color.
Session 76D, Muscle Foods II
|