Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products
Ibrahim, M., Ahmed, A., Yusuf, M., Mohamed, E. (2016). Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products. EKB Journal Management System, 21(2), 25-36. doi: 10.21608/scvmj.2016.62623
Marwa Ibrahim; Ali Ahmed; Mohamed Yusuf; Enas Mohamed. "Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products". EKB Journal Management System, 21, 2, 2016, 25-36. doi: 10.21608/scvmj.2016.62623
Ibrahim, M., Ahmed, A., Yusuf, M., Mohamed, E. (2016). 'Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products', EKB Journal Management System, 21(2), pp. 25-36. doi: 10.21608/scvmj.2016.62623
Ibrahim, M., Ahmed, A., Yusuf, M., Mohamed, E. Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products. EKB Journal Management System, 2016; 21(2): 25-36. doi: 10.21608/scvmj.2016.62623

Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products

Suez Canal Veterinary Medical Journal. SCVMJ
Article 3, Volume 21, Issue 2, December 2016, Page 25-36  XML PDF (813.32 K)
Document Type: Original Article
DOI: 10.21608/scvmj.2016.62623
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Authors
Marwa Ibrahim1; Ali Ahmed2; Mohamed Yusuf3; Enas Mohamed* 4
1Dept. of Food Hygiene, Faculty of Vet. Med., Suez Canal University
2Dept. of Food Hygiene, Faculty of Vet. Med., Suez Canal University
3Dept. of Nutrition & Clinical Nutrition, Faculty of Vet. Med., Suez Canal University
4Dept., of Biochemistry and Nutrition, Women’s College, Ain Shams University
Abstract
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 proximatecompositions 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.
Keywords
Mechanical Deboning; Nutrient Quality; Chicken Meat Products
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