Level of peroxides in mechanically separated turkey
Hello everybody
I am trying to get information about the maximum aceptable level of peroxide values for mechanically separated turkey. Do you know where I can find a reference about this ?
Its not something you would normally test for in Poultry, are you concerned that there are residual levels as part of processing or that the peroxide levels are due to a fatty diet of the birds whilst alive to give you a peroxide value for shelf life (fatty acids) calculations?
I could only find this link after a quick search: https://thepoultrysi...hallenged-state
Are you using peroxide to sanitize the carcasses at the kill / evisceration stage - check with your local health authority for acceptable residue levels
Are you using peroxide to sanitize the carcasses at the kill / evisceration stage - check with your local health authority for acceptable residue levels
Well no. We buy the mechanically separated turkey in boxes. That is our raw material, so what we want to know is the aceptable level of peroxide value to guarantee that our final produt won't present rancidity.
If its a raw material, I would be more inclined to view the process at the supplier site, for example if you are buying mrm it is common that the rib cage and neck bones will be ground into the meat by the baader (despite what is detailed on the specification) thus it is more relevant to ensure the post EV cleaning of the inside of the carcass is thorough as this is more likely to impact on shelf life than oxidative rancidity from fat. If you are concerned that you are buying a product that shouldn't have ground bone in as detailed on the spec do a calcium test to determine how much bone material is in there, "pure" mrm will have a low calcium content.
I'm guessing that the MRM is imported and thus you have no access to the supplier site, so for me traceability of product from kill detailing times of processing, cooling temperatures post kill, freezing times, post EV micro results would be more important than peroxide value.