Composition of Lipids from Mechanically Deboned Poultry Meats and Their Composite Tissues

Jantawat, Pantipar; Dawson, L. E.

doi:10.3382/ps.0591043

Cited by 22 publications

(14 citation statements)

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“…On the other hand, according to Moerck & Ball (1974), the composition of fatty acids in the marrow and in the MSM of chichen was similar to that of the breast, thigh and skin. Jantawat & Dawson (1980) compared mechanically and manually deboned hen meats, and also found very close fatty acids profiles, as shown in Table 2.…”

Section: Fatty Acids Profilementioning

confidence: 99%

“…The cholesterol contents in breast and thighs of hens were analyzed by Jantawat & Dawson (1980), who reported that meats from manually deboned hens also presented lower cholesterol contents (43 and 70 mg cholesterol 100 g -1 sample of breast and thigh) than their respective MSMs (73 and 110 mg cholesterol 100 g -1 sample of breast and thigh). That is, cholesterol levels in MSMs, although higher than those of manually deboned meats from the same cuts, are not very high in comparison to the contents of bone marrow or fat.…”

Section: Cholesterol Contentmentioning

confidence: 99%

“…Another area for the use of these poultry is the production of sausages, using mechanically separated hen meat (MSHM) (Mott et al, 1982;Lee et al, 1997;Grunden et al, 1972;Jantawat & Dawson, 1980). Mechanically-separated chicken meat (MSCM) is made from the deboning and cutting of parts with lower commercial value, such as the back and the neck (Barreto, 1995), while the production of MSHM is normally made from the whole carcass.…”

Section: Introductionmentioning

confidence: 99%

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Mechanically separated meat of broiler breeder and white layer spent hens

Trindade

Felício

Castillo³

2004

Sci. agric. (Piracicaba, Braz.)

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There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use for spent hen carcasses.

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Section: Fatty Acids Profilementioning

confidence: 99%

Section: Cholesterol Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mechanically separated meat of broiler breeder and white layer spent hens

Trindade

Felício

Castillo³

2004

Sci. agric. (Piracicaba, Braz.)

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“…Cholesterol content of MDP was reported by Jantawat and Dawson (1979) as 74 mg/lOOg tissue (fowl). Earlier, Moerck and Ball (1974) reported finding 560 mg/100g cholesterol in raw MDP derived from chicken backs and necks.…”

Section: Introductionmentioning

confidence: 99%

Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts

Ang

Hamm

1982

Journal of Food Science

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Samples of commercial mechanically deboned broiler product derived from necks, with and without skin, backs and rib cages, separately and combined into blended mixture were analyzed. Moisture content ranged from 62.7-73.4%, fat from 13.2-25.2%, protein from 10.3-11.9% and ash from 0.74-0.94%. Vitamin analyses (mg1100g wet weight) included: thiamin 0.051-0.068, riboflavin 0.128-0.211, niacin 2.50-3.39, vitamin B6 0.094-0.149, and pantothenic acid 0.581-0.700. Cholesterol content was 94.2-129.1 mg/100g wet weight. Mineral content (mg/100g) was K 123-151, Na 48-62,Ca53-91,Mg 13-15,Zn 1.13-1.78,Fe 1.45-1.86, Mn 0.019-0.026, and Cu 0.029-0.034. One batch each of necks with and without skin, and backs was hand deboned and analyzed. Calcium and cholesterol contents were 350 and 14% higher, respectively, in mechanically deboned products as compared to the hand-deboned counterparts. There were differences in vitamin levels due to source of material, but not due to method of deboning.

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“…Lipídeos insaturados da medula óssea, fina moagem, incorporação de ar, pigmentos heme, contato com os metais e a elevação da temperatura durante a separação mecânica contribuem para a oxidação lipídica e dos pigmentos (FIELD, 1988), o que pode levar ao aparecimento de odor de ranço e alteração na cor em CMS. A oxidação lipídica com formação de odores indesejáveis (rancidez) tem sido considerada uma das principais causas de perda de qualidade em carnes mecanicamente separadas (JANTAWAT; DAWSON, 1980;MOERCK;BALL JR, 1974), assim como em carnes e produtos cárneos em geral (GRAY; GOMAA; BUCLKEY, 1996;MORRISEY et al, 1998).…”

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Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C

Trindade

Nunes

Castillo

et al. 2008

Ciênc. Tecnol. Aliment.

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No ano de 2005 foram produzidos no Brasil 9,3 milhões de toneladas de carne de frango (AVISITE, 2006). A preferência dos consumidores por cortes de frango ao invés de frangos inteiros, e posteriormente a demanda por filés e produtos de conveniência, trouxe a necessidade de se encontrar meios para aproveitar as enormes quantidades de dorsos, pescoços e ossos, resultantes dos processos de desossa. Estas partes representam cerca de 24% da porção comestível. Com isso, as carnes mecanicamente separadas (CMS) de aves estão cada vez mais disponíveis e, conseqüentemente, são mais utilizadas na fabricação de produtos processados, como salsichas e mortadelas. A CMS se caracteriza por ser muito susceptível à perda de qualidade, principalmente se não for manuseada e estocada corretamente antes de sua utilização na fabricação de embutidos. AbstractWith the objective of following the microbiological e physical-chemical stability of mechanically separated meat (MSM) of different origins and stored during 99 days at -18 °C, a previous mixture of preservative (sodium nitrite) and antioxidant (sodium erythorbate) in MSM obtained from two poultry breeds: broiler breeders and white layers, was made. In the MSM of each breed, three different treatments were carried out: 1) control (without additives), 2) addition of 150 ppm nitrite and 3) addition of 150 ppm nitrite and 500 ppm erythorbate. The results obtained demonstrated that nitrite added separately did not hinder lipid oxidation, evaluated through the TBARS index, or the color changes, evaluated with a colorimeter. On the other hand, the addition of nitrite together with erythorbate was effective in reducing the problems of lipid oxidation during prolonged frozen storage. The evaluation of the microbiological stability of the MSM, carried out in the first and last day for mesophilic microorganisms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Pseudomonas spp., and every 15 days for psycrotrophic microorganisms, did not indicate a significant variation in the counts, as a function of the treatment applied. Salmonella spp. was not detected in the samples analyzed. Considering the improvement in the oxidative stability, the addition of nitrite (150 ppm) and erythorbate (500 ppm) in MSM broiler breeders to be frozen stored for a long time can be recommended. Keywords: spent hens; MSM; conservation; sodium nitrite; sodium erythorbate. ResumoCom o objetivo de acompanhar a estabilidade físico-química e microbiológica da carne mecanicamente separada (CMS) de diferentes origens e estocada durante 99 dias a -18 °C, foi realizada prévia mistura de conservante (nitrito de sódio) e antioxidante (eritorbato de sódio) em CMS obtida de duas linhagens de aves: galinhas matrizes de corte e galinhas poedeiras comerciais brancas. Na CMS de cada linhagem foram realizados três diferentes tratamentos: 1) controle (sem aditivos); 2) adição de 150 ppm de nitrito; e 3) adição de 150 ppm de nitrito e 500 ppm de eritorbato. Os resultados encontrados demonstraram que a adição de nit...

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Composition of Lipids from Mechanically Deboned Poultry Meats and Their Composite Tissues

Cited by 22 publications

References 14 publications

Mechanically separated meat of broiler breeder and white layer spent hens

Mechanically separated meat of broiler breeder and white layer spent hens

Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts

Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C

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Composition of Lipids from Mechanically Deboned Poultry Meats and Their Composite Tissues

Cited by 22 publications

References 14 publications

Mechanically separated meat of broiler breeder and white layer spent hens

Mechanically separated meat of broiler breeder and white layer spent hens

Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts

Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 &deg;C

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Product

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About

Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C