A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

Abstract

When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.

Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure

“…Even though chicken is known as a good source of protein, the mineral content in chicken is said to be lower compared to cattle meat. Another research showed that chicken meat contained much lower Calcium (Ca), Magnesium (Mg), and Iron (Fe) [4,28]. Another essential mineral, Zinc (Zn) is also found to be lower in chicken meat.…”

Effect of Rotational Speed and Gap between Rotating Knives of the Grinder on the Yield Stress and Water-Binding Capacity of Fine Ground Chicken Bone

“…In the processing of poultry, almost 20-25% of the live weight of poultry are called "secondary products" of poultry processing (necks, carcasses, wing tips, backs, legs, breasts, etc. ), as well as meat and bone residues (MBR) of poultry, which have a significant weight among the by-products of poultry processing [3,4].…”

Effect of Fine Grinding Process on Temperature Characteristics and Water-Binding Capacity of Chicken Bone Paste

“…Chicken bone can be used in many ways besides the production of collagen products. The chemical composition of the chicken bone: 15.6% protein, 9.5% fat, 14.7% minerals and 57.5% water [11,12]. The purpose of this work is to study the influence of the fine grinding process on the temperature characteristics and water-binding capacity of meat and bone paste.…”