EXAMINATION OF BONE CONTENT IN MECHANICALLY DEBONED POULTRY MEAT BY EDTA AND ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODS | Zendy

GRUNDEN L. P. | Zendy; MACNEIL J. H. | Zendy

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EXAMINATION OF BONE CONTENT IN MECHANICALLY DEBONED POULTRY MEAT BY EDTA AND ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODS

Author(s) -

GRUNDEN L. P.,

MACNEIL J. H.

Publication year - 1973

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1973.tb02851.x

Subject(s) - atomic absorption spectroscopy , broiler , titration , chemistry , poultry meat , absorption (acoustics) , food science , chromatography , materials science , inorganic chemistry , physics , quantum mechanics , composite material

Mechanically deboned poultry meat from broiler parts, spent layer carcasses and turkey racks was evaluated for percent bone solids (PBS) by EDTA titration and atomic absorption spectrophotometry. The PBS for the deboned meat ranged from 0.33–1.44 with the higher values being from the more mature types of poultry. In comparing the EDTA and spectrophotometric methods, the PBS values correlated very well (r = 0.99).

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