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Comparison of Commercial Processing Method vs Hot‐Deboning of Fresh Broilers on Nutrient Content of Breast Meat
Author(s) -
ANG C. Y. W.,
HAMM D.
Publication year - 1983
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.1365-2621.1983.tb03533.x
Subject(s) - niacin , nutrient , riboflavin , food science , chemistry , chicken breast , broiler , proximate , water content , vitamin , leaching (pedology) , moisture , zoology , biology , biochemistry , ecology , geotechnical engineering , organic chemistry , engineering , soil water
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 B 6 , 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.