Course:FNH200/2012w Team22 Chicken

Mechanically Separated Chicken

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Chicken is the most consumed protein source in Canada: 31.22 kilograms of chicken were consumed per capita in Canada in 2011. Ever since 1980, chicken consumption in Canada has been increasing steadily, and has now taken over beef and pork as the most-consumed meat in Canada. As the most consumed poultry in the world, chicken is eaten in many cultures across the globe. From soy chicken in China to coq au vin in France, from butter chicken in India to Buffalo wings in the United States, chicken dishes exist in countless varieties. But prior to being used in cooking, the chicken must be processed. For most of human history, chicken was processed by hand, but due to the technological boom in the past few decades, people have invented new ways to process chicken.

One method of processing meat is known as "mechanical separation", and is a common processing method for chicken and poultry products as well as other types of meat. The method was first used in Japan in the 1940s, both to utilize leftover fish that would otherwise be discarded and to satisfy the demand for fish. Beginning in the late 1950s and 1960s, the process was adopted for the American market, albeit for different reasons. American consumers preferred chicken breasts, fillets, and eventually nuggets, hamburgers, and other convenience chicken products, over the whole chicken, and people needed a way to utilize the scrap meat from the chicken carcass. Mechanically separated chicken was thus introduced to the American, and later, worldwide markets. Today, mechanically separated chicken can be found in common household food items, such as hot dogs and hams.

Although they are approved by the government, mechanically separated chicken products are still the subject of much controversy. This project will walk through the process of mechanically separating chicken, safety issues, health concerns, and other controversies surrounding these products. The term "mechanically separated poultry" or MSP will refer to chickens as opposed to other types of poultry.

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Definition of Mechanically Separated Chicken

The United States Department of Agriculture (USDA) defines mechanically separated poultry (MSP) as "a paste-like and batter-like poultry product produced by forcing bones with attached edible tissue through a sieve or similar device under high pressure to separate bone from the edible tissue." The Canadian Food Inspection Agency (CFIA) provides a detailed description of what mechanically separated meat (MSM) must contain for the product to be labeled as such. All types of meat including chicken that undergo mechanical separation are defined as "an edible product obtained by removing muscle tissue attached to bones by the means of mechanical or bone separation equipment." The process of obtaining this product involves bone and soft tissue passing through a sieve or screen, similar to American methods.

The following lists what MSM must contain:

• no more than 0.027% of calcium for every 1% of protein
• no bone particles larger than 2 mm in size
• a minimum protein content of: 10% or if destined for retail sale, 14%

For more information on the regulations of MSM see: http://www.inspection.gc.ca/english/fssa/meavia/man/ch4/4-3e.shtml

Description of the Process

The process of making a mechanically separated chicken product

This is the general process of mechanically separating chicken.

1. The breasts, legs, and wings of the chicken are removed, so they can be sold. The remaining carcass is used for mechanical separation.
2. The spinal cord and lungs are removed from the carcass. The kidneys are usually removed, but is not a requirement (however, if kidneys are not removed, products must be labelled with "contains kidneys" or similar wording, per CFIA regulations).
3. The carcasses are put into a high pressure machine which mechanically detaches remaining meat from the bone, and forced through a sieve to filter out most bone particles. The sieve ensures that no bone particles greater than 2 mm in diameter remain in the product.
4. Water, salt, and sugar are added to add volume and flavour to the MSP.
5. The MSP is treated with heat to kill off pathogens.
6. Additives and flavouring are added to the MSP. Emulsifiers are also added to ensure a consistent texture.
7. Product is packaged and ready to be sold. MSP products are frozen to ensure that no bacteria can grow while in storage.

The following video is an example of the mechanical process when making hot dogs. The process is similar when making other products comprising of mechanically separated chicken.

Food Additives and Chemicals Involved

Ammonium Hydroxide

In Canada, ammonium hydroxide is used as a pH-adjusting agent. The Food Additive Dictionary definition of a pH-adjusting agent is as follows: to “reduce, increase, or maintain the acidity of food which can affect microbiological quality, cooking results, flavour and texture. Some are also components of leavening agents which make baked products light and fluffy.”

Potassium Lactate

An alternative to ammonium hydroxide is potassium lactate. Potassium lactate is a pH-adjusting agent that is more commonly found in MSP products in the Canadian stores we have surveyed. Just like ammonium hydroxide, potassium lactate exhibits a wide range of antimicrobial activities; it is effective in extending the shelf life of meat and poultry products.

no name brand Summer Sausage

no name brand Summer Sausage ingredient list

Sodium Erythorbate and Sodium Nitrite

The Canadian Food Additive Dictonary defines sodium erythorbate and sodium nitrite solely as preservatives. However, when used synergistically, they become versatile and exhibit a variety of functions. Sodium erythorbate is structurally similar to ascorbic acid. In itself, sodium erythorbate is a type of antioxidant; when used with sodium nitrite, sodium erythorbate speeds up the nitrate to nitric oxide conversion, triggering faster formation of the pink color on meat. In addition, sodium erythorbate prevents the formation of certain types of nitrosamines that are considered carcinogenic. Due to absence of other agents that effectively antagonize the growth of Clostridium botulism, sodium nitrite, and other nitrite-containing additives (e.g. potassium nitrite) are indispensable in cured meat products. Besides functioning as an antimicrobial agent, sodium nitrite imparts meats flavour and colour. The adverse effect of using these additives is obvious. The addition of sodium nitrite and sodium erythorbate means that MSP products contain a high amount of sodium. According to Health Canada, excessive sodium intake can lead to hypertension, stroke, heart disease and kidney disease.

Labeling on Products

The American USDA regulates mechanically separated poultry products and products with MSP must have the label on the ingredient list. Regulations in Canada also require that products with mechanically separated meats be listed in the ingredients. The meats that make up most of the product are listed first, followed by those that make up the product at a lower percentage. For example, if there is more than one type of mechanically separated meat, the ingredient list will be labelled “mechanically separated meat (Chicken, Pork, Beef, Veal).” If there is one type of meat, the list will read “mechanically separated chicken, pork, beef, veal,” where chicken is the only mechanically separated meat. Lastly, if there is more than one type of MSM and other boneless meats, “mechanically separated meat (chicken, turkey, pork), beef, pork beef by-products" will be listed

The image on the right shows the ingredient list for a Superstore no name brand sausage that contains MSM. Which meats are used in this product and what are their relative contributions to the sausage (i.e. does mechanically separated meat make up most of the product relative to another meat)?

Controversy

Controversy of MSP in the Media

There has been recent controversy over the use of mechanically separated chicken in 2009 after a photo on Fooducate, a website for educating the daily consumer about food labels and health claims, displayed a “pink goo”. Subsequently, the picture was spread around to other websites. The purpose of the blog posting was to educate readers about what mechanically separated chicken is, but may have created discomfort in people in the process. It is recommended that it is better to buy meat at the butcher and decide what to do with it after. The blog claims that factory chicken products and meats are the worst because they contain additives and fat from other sources.

Chef Jamie Oliver had a televised segment as part of his Food Revolution series in 2010 that involved an experiment with a group of children in America. In this segment, he ground chicken leftovers to make a paste. He added in stabilizer and flavouring, cut patties out of this paste, breaded it and cooked it to make nuggets. After this was done, children stated that they would still eat the nuggets even though they said that it was worse for them than the whole chicken and saw the procedure of making the nuggets. There could be other factors that influenced this outcome. Since this was televised and not an actual scientific experiment, these factors may include the influence of cameras and the expectation that the children would agree to eat the nuggets. Even so, if children are able to temporarily forget about how food is made, this has broader implications in how we can get people to make better choices.

Contrary to these negative views on MSP, an American website, meatsafety.org, claims that MSP is safe and nutritious. It states that it can have “slightly higher levels of calcium and phosphorous than poultry meat,” emphasizing both of these as essential nutrients. The website also claims that there are benefits in using MSP. Examples of these stated benefits include preventing waste of nutritious meat and being part of the industry’s sustainability efforts.

Are these concerns about the use of MSP relevant to McDonald's Chicken McNuggets and other meat products in Canada? According to the Canadian McDonald's website, the only meat used is seasoned white chicken breast. They are described as being “minced before being shaped into nuggets, and then coated with a specially seasoned batter...” In addition, the McDonald's website includes postings from “Moms” who go to London, Ontario for a behind-the-scenes tour of Cargill, which is McDonald's Canada’s chicken supplier. These accounts suggest that the nuggets are made from breast meat along with part of the skin, which is used as a binder to help form the meat. As for other frozen chicken and meat products you buy from the store, labels will tell you whether you are eating MSP or MSM. Therefore, if you want to avoid this meat, just read the ingredient labels that list MSM. Furthermore, the CFIA has regulations on MSM in determining what can be included in this type of meat. If it were not safe to eat, it would not be on Canadian market shelves. However, that does not necessarily mean that it is healthy.

A video about the analysis of McDonald's Chicken McNuggets.

Controversy of Using Ammonium Hydroxide

The safety of using ammonium hydroxide to kill bacteria while processing chicken has been discussed on various Internet sites and YouTube discussions from YoungTurks, a channel based in the United States. The issue surrounded ammonium hydroxide use as a food additive in McDonald’s chicken McNuggets. It was controversial because ammonium hydroxide is used in cleaning products so the idea of using it in food processing is unappealing to the everyday consumer.

According to the Department of Justice Canada, ammonium hydroxide is permitted to be used in cocoa products with a maximum level of use “sufficient to process the cocoa products in accordance with the requirements of section B.04.005.” Therefore, this additive is not used in the processing of chicken meat. Potassium lactate, a natural constituent in milk, is used to replace the role of ammonium hydroxide. However, according to the U.S. Food and Drug Administration, the use of ammonium hydroxide is safe when used “in accordance with good manufacturing or feeding practice.”

The YoungTurks video on chicken nuggets, detailing the controversy of using ammonium hydroxide and MSP.

Safety Issues and Health Concerns

The consumption of improperly cooked chicken or foods that have been cross-contaminated by poultry can contain two related chicken illnesses: Salmonella and Campylobacter. Salmonella and Campylobacter are two types of disease causing bacteria that can be found in poultry.

Salmonella

Salmonella is a disease-causing bacteria that can occur when a person has consumed raw chicken or foods that have been cross-contaminated by raw poultry. Severe diarrhea, fever and abdominal cramps are the symptoms that arise from consuming poultry that have Salmonella.

Campylobacter

Campylobacter is another disease-causing bacteria that can occur when a person has consumed raw chicken or foods that have been cross-contaminated by raw poultry. Severe diarrhea, fever and abdominal cramps are some of the symptoms that arises from consuming poultry that have Campylobacter.

In addition to severe diarrhea, fever and abdominal cramps, chronic arthritis and death can also occur.

The Control of Microorganisms in Mechanically Separated Chicken

Although heat treatment is used to kill pathogenic and disease-causing bacteria, the level of treatment is inadequate to sterilize the meat from all the microorganisms. Cold-temperature storage and antimicrobial additives are applied in addition to the heat treatment to inhibit the grow of spoilage-causing microorganisms. All the commonly used additives in MSP (e.g., potassium lactate, sodium nitrite) possess antimicrobial functions, and most MSP products need to be stored in cold environments. Furthermore, packaging plays a role in preventing contamination from microorganisms. For example, sausage products are vacuum sealed and nuggets are stored in sealed plastic and cardboard boxes.

Slide and Video Presentation of MSP

The following Prezi covers the concepts and main ideas that we have discussed as well as provides insight into making decisions on what we consume.

Mechanically Separated Poultry on Prezi

Reflection

As a group, we have heard about products that may not have been one hundred percent meat, but did not understand the process involved in making them. After doing research on mechanically separated products, we have gained a better understanding of what it is. Some of us will still continue to consume MSP products because there are strict regulations on them that are administered by the CFIA, making the product safe to consume. On the other hand, other group members are disgusted with the process of making MSP products. After they discovered that MSP products contain a lot of sodium–containing preservatives and learned about the meat that is used, they would not consume these products due to their decision to make healthy food choices. As a group we do believe that MSP products are safe to consume since it has been reviewed by the CFIA. However, it should not be consumed regularly since it may lead to health–related problems. We do understand the convenience of frozen and other ready made foods and thus it is important to balance the MSP products and fresh meat. A better alternative to MSP products is to cook and prepare our own food with fresh meat from the store.

Conclusion

In conclusion, mechanically processed meat is safe to consume, but it would be best for our health if we consume fewer MSP products since they have a higher sodium content. The MSP process is regulated by the CFIA, which ensures that our food is made with quality standards. The process of making MSP begins by putting the leftover chicken scraps into a high pressure machine with water, salt and sugar for flavour. The paste is treated with heat to kill off any disease-causing bacteria in the product and additives will be added to help preserve the product. The paste-like meat product is shaped into many MSP products such as sausages and processed meats that are to be sold and served to customers. If we must be sure of what we are eating, it is best to prepare our own food so that we know what ingredients and processes are used. Also we should read the labels and ingredient lists to gain a better understanding of our food!

Exam Question

Question: Which of the following statements is FALSE when ensuring the safety of a mechanically separated poultry product?

• a)The CIFA regulates what goes into the meat product.
• b)Food additives act as antimicrobial agents
• c)Radiation is used to sterilize the poultry
• d)Salmonella and Campylobcator are reduced by heat treatment and cold-temperature storage

Answer: C

• The CFIA regulates what goes into the meat product, so it should be safe to eat.
• There is little risk of disease-causing bacteria such as Salmonella and Campylobactor to be present in our food enough to make us sick because of heat treatment during processing and cold-temperature storage after processing.
• If the meat has been cooked properly, there is little risk for Salmonella and Campylobactor bacteria to affect us.
• Food additives that act as antimicrobial agents, such as potassium lactate and sodium nitrite, prevent the growth of bacteria.