7. Mechanical Deboning: Applications and Product Types

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Casilda Navarro-Rodríguez de Vera,
  2. Elena José Sánchez-Zapata,
  3. Manuel Viuda-Martos and
  4. José Angel Pérez-Alvarez

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch7

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Navarro-Rodríguez de Vera, C., Sánchez-Zapata, E. J., Viuda-Martos, M. and Pérez-Alvarez, J. A. (2010) Mechanical Deboning: Applications and Product Types, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch7

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Grupo Industrialización de Productos de Origen Animal (IPOA Research Group), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • mechanical deboning: applications and product types;
  • mechanically deboned meat (MDPM), mechanically separated meat - terms describing meat that remains on the bones of a carcass after hand trimming;
  • mechanical deboning - resulting in cellular disruption, protein denaturation, and increased lipid and heme oxidation

Summary

This chapter contains sections titled:

  • Introduction

  • Proximate composition of mechanically deboned poultry meat

  • Functional and sensory properties of mechanically deboned poultry meat

  • Storage conditions of mechanically deboned poultry meat

  • Applications of mechanically deboned poultry meat

  • References