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Comparison of the quality of mechanically deboned poultry meat after different methods of separation

J. Nagy ; Department of Food Hygiene and Technology, The University of Veterinary Medicine in Košice
L. Korimová ; Department of Food Hygiene and Technology, The University of Veterinary Medicine in Košice
Z. Dičáková ; Department of Food Hygiene and Technology, The University of Veterinary Medicine in Košice
P. Popelka ; Department of Food Hygiene and Technology, The University of Veterinary Medicine in Košice
M. Pipová ; Department of Food Hygiene and Technology, The University of Veterinary Medicine in Košice
L.' Lenhardt ; Depatment of Pathological Anatomy, Physiology and Genetics, The University of Veterinary Medicine in Košice
I. Tomková ; Depatment of Pathological Anatomy, Physiology and Genetics, The University of Veterinary Medicine in Košice

Sažetak

Selected parameters of quality (hydroxyproline, calcium, bone particles content, and histological determination of bone particles) of mechanically deboned poultry meat (MDPM - „firmseparation“ and soft separation „Baadermeat“) were compared. Comparison of results with composition (except bone particles) of fresh poultry meat (breast and thigh muscles) was performed. Hydroxyproline content was significantly different and the mean value of hydroxyproline content was in mechanically deboned meat more than two-fold higher in comparison with Baader meat (333.17 mg.100g-1, 152.90 mg.100g-1 respectively). Similar results were achieved in calcium content (1.94g.kg-1, 1.05 g.kg-1 respectively). The mean content of bone particles was 0.27 % (MDPM) and 0.034 % (Baader). Finally, histological determination of bone particles in MDPM and Baader meat was carried out.

Ključne riječi

Hrčak ID:

21966

URI

https://hrcak.srce.hr/21966

Datum izdavanja:

15.4.2007.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.857 *