Chapter 7. Mechanical Deboning: Applications and Product Types
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch7
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
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
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
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