Comparison of Commercial Processing Method vs Hot-Deboning of Fresh Broilers on Nutrient Content of Breast Meat


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Conventional commercial processing of fresh broilers usually involves ice-water immersion chilling, which may cause some losses of water-soluble nutrients. This study was conducted to determine the effect of conventional chilling vs hot deboning on the nutrient content (proximate composition, riboflavin, niacin, vitamin B6, P, Na, Mg, Ca and K) of breast meat from broilers. Significant differences were found between the two methods when the results of moisture, ash, P, K and Na were compared. No differences were found for other nutrients. A leaching mechanism for ash, mostly of P and K salts by the commercial process is suggested.