MOISTURE, FAT, PROTEIN AND MINERAL-CONTENT OF MECHANICALLY DEBONED POULTRY MEAT

被引：26

作者：

ESSARY, EO

机构：

[1] Essary is with the Dept. of Food Science & Technology, Virginia Polytechnic Institute & State University, Blacksburg, Virginia

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03449.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mechanically deboned poultry meat samples from chicken broiler and turkey parts were analyzed for percentage moisture, fat, protein and mineral content. Moisture for turkey samples averaged 68.5%, fat 15.7% and protein 15.2%. Moisture, fat and protein for broiler samples averaged 72.2%, 14.4% and 13.4%, respectively. The minerals or elements detected in the largest amounts in ppm in decreasing order in turkey meat samples were K, Ca, Na, Cl, Mg, Fe, Cu, Zn, Rb and Al. In broiler meat samples the elements detected in largest amounts in ppm in decreasing order were K, Na, Ca, Cl, Mg, Fe, Zn, Cu, Rb, Al and Br. Other minerals were present in smaller amounts. There was a wide range in levels of the different elements in turkey and broiler meat samples. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1070 / 1073

页数：4

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