Chemical composition and nutritional valuein vitroof mechanically‐deboned poultry meat

The composition by proximate analysis, amino acid content and digestibility by mammalian proteolytic enzymes of pastes from mechanically‐deboned chicken breasts wings, necks and backs, and hand‐deboned breast were measured. Values obtained were used to calculate indices of nutritional value. 2. All pastes compared favourably with similar protein materials used for human food. Mechanical deboning did not alter the nutritional indices. 3. The protein quality and digestibility of the breast were somewhat higher than those for other parts.