Date of Award:
5-1976
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Deloy G. Hendricks
Committee
Deloy G. Hendricks
Committee
Arthur W. Mahoney
Abstract
Meat was obtained from a single daily lot of turkey frames by mechanically deboning with a Beehive AU 4171 deboner and by hand deboning. The meat was analyzed for protein, fat, moisture, ash, iron, calcium, and 19 amino acids. Mechanically deboned turkey had 68 percent more ash, 74 percent more iron, and nine times more calcium than the hand deboned turkey meat. Other constituents were about equal in the two products. Protein bioavailability tests, including protein efficiency ratio, biological value, net protein utilization, and nitrogen efficiency for growth, did not reveal significant differences between mechanically deboned and hand deboned turkey. Iron bioavailability tests measuring hemoglobin regeneration in rats did not reveal significant differences either. Higher levels of iron in mechanically deboned turkey makes it a better dietary source of iron than hand deboned turkey meat.
Checksum
2fd062f8e3fa8b73bad510aebd58def6
Recommended Citation
Allred, Lowell C., "Some Effects of Mechanical Deboning on the Composition and the Bioavailability of Protein and Iron in Turkey Frame Meat" (1976). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5171.
https://digitalcommons.usu.edu/etd/5171
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