Chemical and microbiological composition of mechanically deboned poultry meat

Mechanically deboned poultry meat (CPDM) is a batterlike meat that is used in the formulation of different meat poultry sausages. Because of the treatment to obtained it, this material has to be handle carefully as it is more susceptible to microbiological spoilage and chemical alteration than whole muscle. The purpose of this research was to study the chemical and microbiological composition of the CPDM produced in the Zulia state, Venezuela. Samples were analyzed for protein, fat, moisture, bone, ash, total aerobes counts (RTA), total coliforms (GT), fecal coliforms (CF), E. coli, S: aureus and Salmonella sp. Results were compared to the international standard references, showing that mean values for protein (14.37-14.91%), fat (15.02- 16.55%), moisture (67.51-69.82%), bone (0.68-0.78%) and ash (0.96-1.24%) were within the international standard values far CPDM. Microbiological results of RTA (5.10-6.19 log(10) UFC/g), CT (3.45-3.71 log(10) UFC/g), CF (2.97-3.35 NMP log(10) UFC/g), E. coli (2.97-3.35 NMP log(10) UFC/g), S. aureus (1.39 log(10) UFC/g) and Salmonella sp. (ausent) were also within the international reference values. Results obtained in this research may be useful as a reference values to control the quality of the national production of CPDM.