Effect of mechanical deboning on nutrient quality of chicken meat products

الملخص EN

Chemical properties of meat can provide beneficial information regarding the nature of mechanically deboned meat and its use in chicken meat products.

Therefore, the actual nutrient profile of chicken meat products produce from mechanically deboned meat compared to hand separated meat have been studied using chemical analysis.

The study analyzed 75 mechanically deboned chicken burger, luncheon and frankfurt samples for proximate chemical content.

Another 25 fresh broiler carcasses was hand deboned and used as control.

The average chemical composition of hand separated broiler were 72.32% moisture, 18.06% protein, 6.19% fat and 0.92% ash.

There was significant differences (P<0.05) in the proximate compositions between hand and mechanically deboned chicken samples.

By using hand deboning of chicken carcasses, there was significant increased in moisture, protein content than mechanical deboning chicken meat products.

The mean contents for calcium, phosphors and iron of hand deboned broiler carcass samples were 3.70, 208.41 and 0.32 mg/100g respectively.

Bone content in mechanically deboning chicken products was higher compared to hand deboned meat which clear in increasing their calcium and iron content.

The results of this study challenging nutritionists for investigate the effect of higher calcium content of mechanically deboning chicken products on the public heath of consumers specially children and some critical case patients