Histological and chemical characteristics of mechanically deboned meat of broiler chickens

In evaluation of the suitability of mechanically deboned poultry (MDP) for use in food products, the functional properties of this meat must be taken into consideration. The basic principle of meat separation varies among machines which in turn could affect the functional properties of the MDP produced. The MDP used in this study was produced from broiler carcass, back, wings and necks after commercial cutting. Separation was mechanically performed on a "Beehive" separator, which separates muscular, adipose tissue and skin from cartilage, bone and lymphatic tissues ("offal products"). Histological examination was performed on histological slides, stained with haematoxylin and eosin. Also, analysis of the content of water, lipid, protein, ash and calcium was carried out. Average water content was highest in deboned carcass meat samples (69.14%). Total lipids (20.85%) were highest in deboned back and total proteins (15.57%) in the deboned carcass. In deboned wings the content of total ash was very high (1.65%) as well as the content of calcium (0.29%). In "offal products" the highest average water content was in the whole carcass (59.02%). Total lipids (11.56%) were highest in wings, total proteins (23.88%), total ash (20.19%) and calcium content (7.41%) were highest in the back. Results of chemical analyses confirmed the results of histological examination. This parallel histological and chemical analytic approach could give relevant insights into raw material content, which directly influences the quality of final products.