Edible Yield and Characteristics of Patties Manufactured from Two Types of Chicken Carcasses

Edible components (white meat, dark meat, skin and fat) were physically separated from each of two types of chicken carcasses (broilers and hens) at varying carcass weights. As carcass weight increased, percentage of dark meat increased for both broilers and hens, while percentage of skin and fat increased for hens but not broilers. When weight was adjusted to a common weight within each type, hens had a higher percentage of white meat than broilers. Chicken patties were manufactured at two fat levels from meat of the hens and broilers. White meat was mechanically tenderized and passed through a kidney-shaped grinder plate. Dark meat, skin, and fat were fine-flaked with an Urschel Comitrol. The meat was placed in a mixer with .75% salt (NaCl) and .75% water and mixed 15 min. Patties made from hens had higher (P<.05) shear values and cooking losses and were less juicy and intense in flavor than patties made from broiler meat. No difference (P>.05) was seen in shear values or tenderness as evaluated by a sensory panel between patties made from the two different fat levels; however, patties from the higher fat level had higher cooking losses.