2004
DOI: 10.1590/s0103-90162004000200018
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Abstract: There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for s… Show more

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Cited by 38 publications
(26 citation statements)
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“…To analyze the relationship between transcriptome and some commercial traits, the broiler breeder of chicken was generally adopted to maintain the consistency of specific genetic background (Lyon et al, 2003;Trindade et al, 2004). In this paper, we also used the broiler breeder of Avian farm and Silky fowls.…”
Section: Discussionmentioning
confidence: 99%
“…To analyze the relationship between transcriptome and some commercial traits, the broiler breeder of chicken was generally adopted to maintain the consistency of specific genetic background (Lyon et al, 2003;Trindade et al, 2004). In this paper, we also used the broiler breeder of Avian farm and Silky fowls.…”
Section: Discussionmentioning
confidence: 99%
“…The mechanically recovered poultry meat (MRPM) is a very inexpensive raw material, sometimes of a low technological and nutritive value. Moreover, the raw material obtained by mechanical separation of meat from bones is characterised by a changeable chemical composition, low microbiological stability and high variability in functional processing properties [4][5][6]. However, its quality is strongly influenced by the type of equipment used for the mechanical separation.…”
Section: Introductionmentioning
confidence: 99%
“…Material obtained as a result of mechanical deboning (mechanically recovered meat, MRM) is characterised by a variable chemical composition and low microbiological stability as well as a high variability of functional processing traits (Trindade et al 2004;Negrão et al 2005;Serdaroğlu and Turp 2005;EFSA 2013). The composition of proteins in poultry MRM indicates that their most valuable fraction is composed of myofibrillar proteins.…”
Section: Introductionmentioning
confidence: 99%