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

Abstract

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.

Mechanically separated meat of broiler breeder and white layer spent hens

“…There was a small elevation in the content of hydroxyproline for the cooked hen's MSM (0.38 g 100 g -1 of tissue) in comparison to the raw hen's MSM (0.36 g 100 g -1 of tissue). However, even with this increase, the content of hydroxyproline was close to that found for the MSM of chicken (0.30 g 100 g -1 of tissue), unlike the values found by Babji et al (1980).…”

“…Ang & Hamm (1982) found much higher calcium contents (53 -91 mg 100 g -1 sample) in MSMs from different cuts (chicken neck, with and without skin, and back) than in manually deboned meats from the same cuts (17-34 mg 100 g -1 sample). Grunden et al (1972) reported that the MSM from whole carcasses of spent layers presents higher calcium contents than the MSM from chicken backs and necks, and turkey backs.…”

“…According to Babji et al (1980), hydroxyproline contents was higher in the MSM of cooked hen (0.76 g 100 g -1 of tissue) in comparison to the MSM of chicken back and neck (0.37 g 100 g -1 of tissue), because cooking facilitates the removal of collagen. This report was confirmed by Hamm & Young (1983) who, next to other raw materials, compared the MSM of raw and cooked hens.…”

“…Ang & Hamm (1982) contentsin manually separated chicken meats from the same cuts. Amongst the MSMs, they compared the neck with and without skin and the whole entire back.…”

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

“…kullanılmaya başlanmıştır (2). Mekanik olarak kemiklerinden ayrılmış et; gövde/karkas veya parçalarından etin mekanik bir işlemle ayrılmasıyla elde edilen et olarak tanımlanmaktadır (36,39,44).…”