Selected parameters of quality (hydroxyproline, calcium, bone particles content, and histological determination of bone particles) of mechanically deboned poultry meat (MDPM -„firm separation“ and soft separation „Baader meat“) were compared. Comparison of results with composition (except bone particles) of fresh poultry meat (breast and thigh muscles) was performed. Hydroxyproline content was ...

Protein Efficiency Ratio (PER) is the most widely used method for determining protein quality. The studies involved a few category of products as raw materials namely poultry products, beef burger products, fish and fish products, soy products and palm kernel cake in animal diet preparation were compiled to compare the data. Data from the proximate analysis showed that protein content in soy pr...

Undercooked and raw meat has been linked to outbreaks of hemorrhagic diarrhea due to the presence of Escherichia coli O157:H7; therefore, treatment with ionizing radiation was investigated as a potential method for the elimination of this organism. Response-surface methods were used to study the effects of irradiation dose (0 to 2.0 kGy), temperature (-20 to +20 degrees C), and atmosphere (air ...

Semi-finished products made from poultry meat are widely popular among different segments of the Russian population. A special place belongs to minced mass. Currently, there is a need develop recipes for combined with lower cost, good organoleptic and physicochemical characteristics. The traditional recipe preparation mass involves use hand-boned chicken meat. Mechanically deboned differs manua...