The study concerns the principle of the protein recovery from bone residue (BR) after mechanical deboning of chicken meat. The BR contained 36% of dry matter, 20% of total protein of which 35-40% constituted collagen, approximately 9% of fat, 7% of ash, and 0.2% of haern pigments. The BR was extracted with 6% water solution of NaCl with addition of 0.015% NaN02, and 0.05% ascorbate in relation to BR. The various solvent/BR ratios, additional homogenization, and addition of 0.3% sodium phyrophosphate were also investigated. The highest protein concentration in the extract was established at solvent/BR ratio 1.5 : 1, with additional homogenization of BR, and in the presence of Na,P,O,. In the best conditions the extract contained 3.4% of protein which constituted almost 18% of total BR protein. It was shown that the deboning process involved the degradation of muscle proteins originating from BR. The SDS-PAAG electrophoresis showed that the protein with the mol. wt 55-48.10:' daltons predominated among the water soluble proteins while in the salt soluble proteins the highest content of proteins with the mol. wt of 47-42.10:' and 21-17.10:' daltons was found. Young (1976) elaljorated the method for preparation of protein isolate from BR of broiler necks and backs. This BR contained 40% solids of which 43% was protein, 32% fat, and 25% ash. The extraction of protein was performed with 0.1 M Na malate at pH 7

Emulsifying capacity (EC) and emulsion stability (ES) in myofibrillar, sarcoplasmic, and a mixture of both protein fractions isolated from normal, PSEand DFD-type broiler breast muscles were investigated. The EC and ES in sausage mixtures formulated from the three kinds of broiler meats mentioned above, as well as the influence of frozen storage on the EC and ES in meat, were also studied. Generally, myofibrillar proteins demonstrated considerably higher EC and ES than the sarcoplasmic ones. In the mixture of both proteins intermediate values of EC and ES were found.Myofibrillar and sarcoplasmic proteins originating from normal broiler meat (pH15 6.2) showed better EC and ES than proteins from PSE-and DFD-type meat, were observed. EC in sausage mixtures was not affected by the initial pH no significant differences in EC and ES, as influenced by initial pH values of meat, were observed. EC in sausage mixture was not affected by the initial pH of broiler breast muscles, but the best ES was found in the mixture containing normal broiler meat. The mixture prepared from PSE-type meat showed intermediate ES values, and that containing DFD-type meat demonstrated the lowest ES.Proteins extracted from sausage meats using 2% of sodium chloride revealed the highest EC in the samples produced from normal meat of pH15 6.5.Frozen storage over 3 months decreased the EC and particularly the ES in broiler breast muscles.

The cytochrome c content and total haem pigments in the breast and thigh meat of broiler chickens, hens out of lay, turkeys, geese, duckling (Peking), and muscovy ducks were determined. The levels of cytochrome c in the breast and thigh meat were: for chicken 11.4 and 35.5; for hens 14.0 and 84.2; for turkeys 13.1 and 47.4; for geese 141.0 and 107.8; for duckling 111.2 and 149.9 and for muscovy ducks 81.5 and 97.3yg per g of tissue, respectively. The correlation coefficient between cytochrome c and total haem pigments concentration was r=0.98 for breast, and r=0.85 for thigh meat. The authors postulate that the cytochrome c may play a noticeable role in the colour of fresh and processed poultry meat, but further investigations are needed to confirm this.

In the hot breast and leg muscles of broiler chicken the level of ATP, the 'R' value, the lactic acid content, the pH value, the length of sarcomers, the water and fat retention capacity, the fat emulsion stability, thermal drip, and the extractability of protein fraction were investigated. It was found that in the breast muscles the onset of rigor mortis commenced within 30-60 min, and in the leg muscles as early as 15-30 min after killing of the birds. The deepest rigor mortis occurred between the first and fourth hour, and then gradually declined, sooner in the leg than in the breast muscles. The addition of sodium chloride (2.0-2.5%) to the minced pre-rigor meat not later than 40min after slaughter, or better, an injection of NaCl brine into intact muscles 15 min after slaughter of birds, preserved their good technological properties.The tenderness and the thermal drip of hot salted and chilled salted muscles showed no significant differences, but water retention and fat emulsifying capacity were better in the hot salted meat samples. The hot salted and cooked muscles were preferred by the sensory panel to corresponding samples of chilled muscles.From the hot salted chicken meat more sarcoplasmic and myofibrillar proteins were extracted than from meat salted after chilling. However, after frozen storage the extractability of myofibrillar proteins were higher in the salted chilled meat.

During investigations on the effects of irradiation of chicken meat it was found that a 5 kGy dose of gamma 6oCo radiation brings about a statistically significant (P