Nutrient composition of chicken meat publication no. Soybean oil has been used in the diet to supply the energy density of birds. The essential amino acids in acid and alkaline hydrolyzates of dark and light chicken meat and drip were determined by microbiological assay. The quality of meat in general and hence poultry meat. Determinants of broiler chicken meat quality and factors.
Meat nutritional composition and nutritive role in the. Nutritional quality of meat from local poultry population of. At moderate temperatures below 200 c, a high content of proteins and creatine is necessary for generating, by maillard reaction, the hcas that are responsible for mutagenic activity. It also contains minerals such as magnesium, potassium, phosphorus and zinc. Before we look at some of the benefits chicken offers, lets first take a look at the full nutrition profile. Previous metaanalyses of composition differences between organic and conventional foods i. All results are based on a 100 gram sample of the selected meat cuts. These include the minerals iron and zinc, and most of the bvitamin complex b1, b2, niacin, b6 and b12. Essential amino acid composition of chicken meat and drip. Differences in physicochemical and nutritional properties of breast. Chemical composition of meat and meat products springerlink.
Chemical composition, ph, water holding capacity, drip loss, colour and texture of the meat were significantly influenced by the age of the capons. Lucia 4072, queensland, australia chicken meat is a white meat, distinguished from other meats such as beef and lamb by its lower iron content 0. Apr 30, 2015 in general, the protein contents in some of chicken byproducts were comparable to the level of raw pork chop 17. This study was designed to compare chemical composition and quality of carcass parts of 99 broiler chickens of arbor acre and marshal my strains, respectively. Meat composition and temperature are the most important factors that determine the generation of mutagens in fried meat. This chapter describes the muscle composition and the conversion of muscle into meat, the meat components nitrogen compounds and enzymes, lipids, carbohydrates, vitamins, minerals, and water, their influence in meat quality, and the factors that affect meat composition. Because these factors also in uence the structure and composition of skeletal muscle, their e ect on meat quality could largely. Composition of meat meat muscle, which is what we eat, is made of fibres, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animals bone structure. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. As it is one of the leanest areas, it provides low fat concentrations approximately 2% of its composition is fat. Meat nutritional composition and nutritive role in the human. However, no data is available on chemical composition and nutritional quality of benin local chicken meat. Chemical composition of chicken meat produ ced in extensive indoor and free range rearing systems snezana bogosavljevicboskovic 1, sreten mitrovic 2, radojica djokovic 1, vladimir doskovic 1. Explain the methods of meat cookery and the rationale for using each.
Calculation of meat content food safety authority of. Explain the composition of gelatin and its properties. Preparation of samples three different brands of chicken meat, and. Composition of australian meat chicken hatchery waste. The chemical composition of the meat from various cuts of poultry obtained from three commercial brands brand i, ii and iii of chicken from different processing plants available in the saudi arabian market. Proximate composition and meat color of chickens fed a. This work assesses the chemical composition of local chicken meat in relation with their breeding system, type of muscle and slaughter age.
This feature allows for easy and convenient comparison of the nutritional composition of a range of cuts of chicken, beef and veal, lamb and pork. Prj001502 the information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable regions. Chicken meat contain less cholesterol and fat content as compared to red meat, but have higher cholesterol than other poultry meat like quail. The observations made out of the research indicate that the chemical composition of meat from whole chicken and various cuts differ significantly among the three different commercially available brands. Mechanically recovered meat composition is also outlined, due to it is a. Nutrients composition in fit snacks made from ostrich, beef. Chemical composition of chicken meat produced in extensive indoor. Chicken meat and eggs are the best source of quality protein, and are badly needed by. The health consequences of consuming chicken, turkey, duck. Chicken is one of the most consumed protein source worldwide. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals heme iron especially in ostrich, than in beef, biologically active peptides carnosinein beef. Composition differences between organic and conventional meat. Paper effect of white striping on chemical composition and. The analytical values for arginine, histidine, lysine, phenylalanine, t,yrosine, tryptophane, serine, threonine, cystine, and methionine in meat, poultry, and fish muscle, and in beef organs are reported in the present paper.
Sep 01, 2007 table 2 lean and separable fat from untrimmed raw boneless australian red meat mean weight 4,11 meat cut % lean % external fat % internal fat beef topside roast 91 6 3 silverside roast 89 7 4 blade steak 88 6 6 porterhouse steak 77 18 5 stirfry 98 2 0 scotch fillet 81 8 11 veal leg steak 99 0 1 diced 98 2 0 cutlet 93 1 6 lamb leg roast 83. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. In recent years, commercial presentations of poultry meat have had the skin removed with the intent of reducing fat intake. Based on the meat intake in this pilot population, we chose to analyze the fatty acid composition and cholesterol content of semimembranosus and biceps femoris beef cuts and chicken thigh and drumstick. Nutritional database acmf australian chicken meat federation. The fat content of cooked chicken varies depending on whether it is cooked with the skin on or off. Name of product pork only birds and rabbits only beef, lamb and other species, or other mixtures of meat type of meat used. The motory activity of birds in free range results in tough texture and high cooking loss in the meat during heating 80100c. Effect of humic substances on the mineral composition of. Feb 27, 2018 in chicken meat, the nutritional properties of the breasts are among the most valued. Chicken meat offers all the essential aas eaas and is. Chemical and physical properties of meat bohat ala. Feb 12, 2017 meat structure, composition and characteristics 3.
Nutrient composition of chicken meat agrifutures australia. Chicken meat has an average of up to 20% protein, with over 40% of the total amino acids aas being essential kim et al. In meat and sh esh, these qualities are in uenced by many in vivo and postmortem pm factors such as species, genotypes, nutritional and environmental factors,slaughteringconditions,andpmprocessing. Pdf chemical composition and nutritional content of raw. In addition to protein and fat, meat beef, veal, pork and lamb is a significant source of several other nutrients in the u. Nutritional composition of red meat wiley online library.
Quality indicators of chicken broiler raw and cooked meat. Characterization of chicken byproducts by mean of proximate. The role of poultry in human nutrition the nutritional benefits of chicken meat compared with other meats david farrell, school of land, crops and food sciences, the university of queensland, st. Pdf chemical composition of chicken meat produced in extensive. The following data, sourced from the usda food composition databases, displays the nutritional values per 100 grams of raw chicken. The chemical composition and sensory properties of raw, cooked. Chemical composition of chicken of various commercial brands available in market. The experiment lasted 37 days, and 30 male broilers of the cobb line were used, which were later slaughtered.
The main of this work was to analyze different levels of soybean oil inclusion in the centesimal composition and meat color of broilers. In recent years, quail meat has been gaining more popularity among consumers. The samples were frozen at 28c and after thawing, color l, a and b. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. The present study involves the analysis of the chemical composition of white meat breast muscles and dark meat leg muscles of broilers in extensive indoor and free range systems. Although some epidemiological data has revealed a possible association between its consumption and increased risk of several forms of cancer, cardiovascular and metabolic diseases, meat consumption has been important in human species evolution. The chemical composition of poultry meat is strongly influenced by the bird feeding method pisulewski 2005. Fatty acid composition and cholesterol content of beef and. Composition of meat water, carbohydrates, minerals and vitamins. Conversion of chicken muscle to meat and factors affecting. This work evaluates the fatty acid fa composition in subcutaneous adipose chicken tissue and cholesterol content using gcms and enzymatic method, respectively.
Summary light and dark meat from 24 heavy hens was frozen and stored for 30 and 90 days. Key nutrients delivered by red meat in the diet this section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red meat in the context of the australian diet. Mountney 1976 stated poultry meat contained a higher portion of unsaturated fatty acids than fats from red meats but usually less than vegetable oils. Basic nutritional facts of chicken meat and eggs the. Classification flesh foods usually are categorized as meat, poultry, or fish. Processing and utilization of spent hens cambridge core. Review article how muscle structure and composition influence. The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. Identify meat cuts, grades, and the marketing process. This publication gives in tabular form the nutritive.
Composition of meat water, carbohydrates, minerals and. At any one time, up to three different meat cuts can be specified by selection through the dropdown menus. Broiler breast meat, objective colour, texture, chemical composition increased chicken meat production and augmented interest of foodstore chains to market standardized products are the reasons for making greater efforts to evaluate selected physical indicators, such as colour and tenderness of poultry meat abeni and bergoglio 2001. Pdf chemical composition and nutritional content of raw poultry. With respect to the chemical composition of the fillet and upper thigh, turkey meat showed measurements similar to those of broiler meat. To market chicken carcases and parts across international borders, the appropriate legislative require ments of food standardization and veterinary control must be complied with. Nutritional composition of meat meat ranks among one of the most signi cant, nutritious and energyrich natural food product, utilized by the humans to ful ll their regular body requirements. Effect of age on physicochemical, cholesterol and proximate. Six raw meat samples of whole chicken and mixed portions breast fillet with skin, breast fillet without skin, drumsticks with skin, thigh cut skin on bone in and wings. Pdf chemical composition of chicken meat produced in. In the present study, sensitivity analyses designed to identify the effect of using.
The role of poultry in human nutrition food and agriculture. At 56 days of age, 6 male and 6 female broilers were randomly selected from each rearing system and slaughtered. Composition of meat meat cutting and processing for food. Chemical composition, chicken meat, rearing system, sex. Meat is defined by the codex alimentarius as all parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption. The meat of the youngest animals showed higher ash content, higher ph, lower water holding capacity, higher drip loss, higher lightness and lower shear test values, than that of the older ones. Chicken meat provides vitamins mainly from the b complex, including niacin or vitamin b3, which is essential for the metabolism of fats and sugars in the body, as well as for maintaining healthy cells. Chemical composition of chicken meat produced in extensive. They observed decrease in palmitic, palmitoleic, and linoleic acids and an increase in oleic acid. After storage, drip was collected and moisture and fat removed. Chemical composition and physicochemical properties of meat. Chemical composition of chicken of various commercial brands. Pdf the present study involves the analysis of the chemical composition of white meat breast muscles and dark meat leg muscles of. Chemical composition of chicken of various commercial.