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

Authors


  • The mention of firm names or trade products does not imply endorsement or recommendation by the Dept. of Agriculture over other firms or similar products not mentioned that also may be suitable.

ABSTRACT

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.

Ancillary