Characteristics of protein fractions and some technological properties of mechanically deboned meat from broiler carcasses
1986
Radomyski, T. (Centralny Osrodek Badawczo-Rozwojowy Drobiarstwa, Poznan (Poland))
The composition of basal protein fractions as well as the abilities of water holding, gelling and fat emulgation in two kinds of broiler meat from mechanically deboned carcasses were compared. The technological properties of meat gained from carcasses deprived of breast and leg muscles were lower than those of meat from intact carcasses of class 3. This lower quality of mechanically deboned meat was probably the result of lower myofibrillar and soluble protein contents and higher content of denaturated protein in carcasses deprived of breast and leg muscles
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