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PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT
Author(s) -
MacNEIL J. H.,
MAST M. G.,
LEACH R. M.
Publication year - 1979
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.1365-2621.1979.tb06421.x
Subject(s) - casein , moisture , food science , antioxidant , nutrient , composition (language) , chemistry , lipid oxidation , chicken breast , biochemistry , organic chemistry , linguistics , philosophy
Three types of mechanically deboned turkey meat (MDTM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDTM included meat from turkey breast cages (protein 15.4%, fat 10.2%, moisture 71.3%), turkey racks (protein 13.4%, fat 17.0%, moisture 67.9%), and turkey backs (protein 13.0%, fat 21.7%, moisture 65.9%). Protein efficiency ratios (PER) were determined on each type, and with and without an antioxidant. Material without an antioxidant resulted in gross errors. Adjusted PER values of MDTM treated with an antioxidant were significantly higher than the 2.50 value for the standard casein diet. Amino acids, fatty acids, caloric content and selected minerals were also measured.