Biological evaluation of mechanically deboned chicken meat protein quality

• Published in: Food chemistry Vol. 90; no. 4; pp. 579 - 583
• Main Authors: Negrão, Carolina C., Mizubuti, Ivone Y., Morita, Maria Celeste, Colli, Célia, Ida, Elza I., Shimokomaki, Massami
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2005; Elsevier
• Subjects: animal models; ash content; Biological and medical sciences; Biological evaluation; boning; Breast meat; chicken meat; defatting; digestibility; essential amino acids; flour; Food industries; Fundamental and applied biological sciences. Psychology; human growth; human nutrition; lipid content; lysine; Meat and meat product industries; meat composition; meat quality; Mechanically Deboned Chicken Meat; nitrogen balance; nutrient utilization; nutritive value; protein content; proximate composition; rats; Mechanically Deboned Chicken Meat; Biological evaluation; Breast meat; Evaluation; Quality; Meat product; Chicken meat; Protein
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.05.017

Mechanically deboned chicken meat (MDCM) is a meat product obtained by crushing tissues after meat removal and is largely used in meat products. Protein quality of flour prepared from defatted MDCM and from fresh chicken breast meat (FCBM) was chemically and biologically evaluated by rat growth and nitrogen balance studies. Proximate chemical composition, on a dry basis, of MDCM and FCBM showed protein contents of 90.5% and 82.2%, lipid contents of 3.0% and 13.2% and ash contents of 6.1% and 4.2%, respectively. There was a relatively good balance of essential amino acids in both samples although lysine was in low concentration in MDCM being a limiting amino acid. Feeding of flour diets resulted in high protein efficiency ratio, a high net protein utilization and high nitrogen balance, thus showing a high biological value and also high true digestibility and, consistently, NPU for both samples is similar to casein.