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PROTEIN NUTRITIONAL QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS PREDICTED BY THE C‐PER ASSAY
Author(s) -
BABJI A. S.,
FRONING G. W.,
SATTERLEE L. D.
Publication year - 1980
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.1365-2621.1980.tb04070.x
Subject(s) - casein , broiler , fowl , food science , protein quality , proximate , poultry meat , composition (language) , mathematics , chemistry , biology , linguistics , philosophy , paleontology
Mechanically deboned poultry meat (MDPM) from raw broiler backs and necks (MDCM), cooked mechanically deboned chicken meat from fowl carcassas (CMDFM), and raw turkey frames (MDTM) were evaluated for their nutritional composition and quality. Procedures for evaluation included protein efficiency ratio (PER) using rat and computed PER (C‐PER) techniques, in vitro and in vivo digestibitlities, amino acid composition, and proximate analysis. All three types of MDPM showed PER and C‐PER values comparable to those for standard casein. MDTM had a higher C‐PER and PER which ranged from 2.59–2.75 than did MDCM and CMDFM having values which ranged from 2.34–2.94. The PER and C‐PER values given are based upon the standard protein casein having a PER and C‐PER of 2.50.