Nutrient comparison for enhanced and non-enhanced dark meat chicken

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

“…The potassium content of chicken was decreased by 24% when raw enhanced fillets and non-enhanced fillets were compared (Cael et al, 2009). Williams et al (2013) demonstrated that the magnesium and iron levels in enhanced chicken breast fillets were lower (21.01 mg/100 g and 0.70 mg/100 g, respectively, P <0.05) than those in non-enhanced fillets, namely 24.68 mg/100g and 0.89 mg/100g, respectively. Other minerals such as calcium, zinc, copper and manganese were found to be unaffected by enhancement (Kiker et al, 2007;Cael et al, 2009;Williams et al, 2013).…”

“…Cael et al (2009) demonstrated that enhancement increases the phosphorus and sodium contents of chicken breast fillets by 24% and 178%, respectively. Another study with turkey meat samples found that the sodium and phosphorus contents of enhanced samples were higher than non-enhanced samples (Williams et al, 2013). The effect of enhancement on the nutritional profile of meat may be influenced by the type of enhancement, the level of enhancement, and the types of meat.…”

“…The nutrient components of poultry meat that were affected by enhancement are summarized in Table 2. Williams et al (2013) reported that the water content was increased, and the cooking loss reduced after skinless chicken fillets were treated with an 8% enhancement solution. Williams et al (2014) reported that the water content of enhanced raw chicken fillets was higher than in the non-enhanced chicken fillets.…”

“…Williams et al (2013) reported that the water content was increased, and the cooking loss reduced after skinless chicken fillets were treated with an 8% enhancement solution. Williams et al (2014) reported that the water content of enhanced raw chicken fillets was higher than in the non-enhanced chicken fillets. However, the percentage of water in raw chicken fillets was not affected by enhancement in the studies by Kiker et al (2007) and Cael et al (2009).…”

“…Theoretically, the water content should be increased in the enhanced meat because the salt and phosphate in the enhancement solution contribute to the water-holding capacity and improve tenderness (Xiong, 2005). Cael et al (2009) and Williams et al (2013) reported that the percentages of protein and fat (20.50% and 2.66%, respectively) were the same in raw enhanced and non-enhanced chicken fillets. Among the vitamins, thiamin, niacin, pantothenic acid, B6, B12, and retinol were unaffected by enhancement, but the level of riboflavin was lower (P <0.05) in raw enhanced chicken breast fillets (0.083 mg/100g) than in non-enhanced fillets (0.10 mg/100 g) (Cael et al, 2009).…”