الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 104 |  |  |
| | | from | 104 | | |
Abstract
Chicken meat is an important source of good quality protein and for some micronutrients such as calcium, phosphorus and iron which are not adequate in plant derived food. Chemical properties of meat can provide beneficial information regarding the nature of mechanically deboned meat and its use in chicken meat products. The composition and storage stability of the final chicken meats product is affected by the raw materials and conditions used for mechanical deboning. The primary need of users of meat composition data bases is for information on components that affect human health. This includes the proximate nutrients, as well as some trace minerals, that are related to deboning methods. Therefore, the objective of this study was to evaluate the main components of chicken meat products produce from mechanically deboned meat compared to hand separated meat using chemical analyses. A total of 100 fresh broiler meat, chicken burger, chicken luncheon and chicken Frankfurt samples (each 25) were randomly collected from Ismailia markets. Chicken meat products samples were manufactured from mechanically deboned chicken meat. All collected samples were transferred in an insulated ice-box direct to the food hygiene laboratory, faculty of veterinary medicine, Suez Canal University without undue delay to determine their chemical profiles. Summary 73 Proximate composition of the chicken samples The average chemical composition of hand separated chicken meat were 72.32% moisture, 18.06% protein, 6.19% fat and 0.92% ash. The chemical composition of chicken meat was found to be fairly constant, containing 62 to 75 % water, 19 to 25 % protein, 5 to 7% fat and around 1 % ash. Moisture content The average moisture content of chicken burger, luncheon and frankfurt
were 70.77%, 70.50% and 69.26% respectively. Comparing samples to the Egyptian Organization for Standardization and Quality permissible limits for moisture content of chicken meat, 100%, 92%, 80% and 68% of hand separated meat, chicken burger, luncheon and frankfurt they respectively fit the limits. Protein content The average protein content of chicken burger, luncheon and frankfurt were 17.06%, 17.81% and 17.91% respectively. There is no significant differences (P>0.05) were noted between samples of chicken burger, luncheon and frankfurt for protein content. Comparing samples to the Egyptian Organization for Standardization and Quality permissible limits for protein content of chicken meat, 100%, of all hand separated meat, chicken burger, luncheon and frankfurt they respectively fit the limits. Summary 74 Fat content The average fat content of chicken burger, luncheon and frankfurt were (8.97%), (12.83%) and (13.54%) respectively. Comparing samples to the Egyptian Organization for Standardization and Quality permissible limits for fat content of chicken meat, 100% of hand separated meat, chicken burger and luncheon were fit the limits except only 76 % of frankfurt samples were fit. Ash content The average ash content of chicken burger, luncheon and frankfurt were (2.75%), (3.31%) and (4.34%) respectively. Comparing samples to the Egyptian Organization for Standardization and Quality permissible limits for ash content of chicken meat, 100%, 84%, 72% and 64% of hand separated meat, chicken burger, luncheon and frankfurt they respectively fit the limits. Calcium content Meat is an important source of microelements. The range of the mean contents for calcium, phosphors and iron of hand deboned chicken meat samples were (3.70), (208.41) and (0.32) mg/100g respectively. The average calcium content of chicken burger, luncheon and Frankfurt were (8.17%), (15.22%) and (18.19%) mg/100g respectively. Comparing samples to the Egyptian Organization for Standardization and Quality permissible limits for calcium content of chicken meat, 100% of hand separated meat were fit the limits. Summary 75Phosphors content The average phosphors content of chicken burger, luncheon andfrankfurt were (200.49%), (195.43%) and (180.38%) mg/100g respectively.The average phosphors content was lowest in frankfurt samples slightly higher in samples of hand deboned chicken meat and mechanically deboned chicken burger and luncheon. Iron content The average iron content of chicken burger, luncheon and frankfurt were 0.40%, 0.53% and 0.96% mg/100g respectively. The average iron content was highest in frankfurt samples slightly lower in samples of mechanically deboned chicken burger and luncheon and lowest in hand deboned chicken meat samples. In conclusion, chicken meat products are highly desirable, palatable, digestible and all the more importantly nutritious for all times. Moreover their cost is low especially to the cost of other types of meat, therefore giving attention to their chemical composition is a great deal because my cause severe public health hazards due to their higher calcium content specially for children and some critical cases. Calcium and iron content in the product can be used as indicator to differentiate between products produced by mechanically deboned chicken meat and others produced by hand deboned meat. We recommended by a strike monitoring on chicken meat products plant to control the raw materials used in the mechanically machine and prevent any adulteration or abuse possessing to protect the consumers safety.