Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts

Samples of commercial mechanically deboned broiler product derived from necks, with and without skin, backs and rib cages, separately and combined into blended mixture were analyzed. Moisture content ranged from 62.7–73.4%, fat from 13.2–25.2%, protein from 10.3–11.9% and ash from 0.74–0.94%. Vitamin analyses (mg/100g wet weight) included: thiamin 0.051–0.068, riboflavin 0.128–0.211, niacin 2.50–3.39, vitamin B 6 0.094–0.149, and pantothenic acid 0.581–0.700. Cholesterol content was 94.2–129.1 mg/100g wet weight. Mineral content (mg/100g) was K 123–151, Na 48–62, Ca 53–91, Mg 13–15, Zn 1.13–1.78, Fe 1.45–1.86, Mn 0.019–0.026, and Cu 0.029–0.034. One batch each of necks with and without skin, and backs was hand deboned and analyzed. Calcium and cholesterol contents were 350 and 14% higher, respectively, in mechanically deboned products as compared to the hand‐deboned counterparts. There were differences in vitamin levels due to source of material, but not due to method of deboning.