ABSTRACT
Excessive consumption of red meat is associated with various diseases including coronary heart diseases and cancer. Lower health-related problems of chicken meat, consumption of chicken meat, and mechanically deboned chicken meat (MDCM) have been increased due to their cheaper prices. Thereby, chemical, microbial, and physical causes of chicken meat losses and the safety aspects are needed to be fully considered to save food by improved application of chicken meat and its by-product. This study investigated the effects of chicken classes, layer, and broiler, and different carcass cuts, fillet, skeleton, and the whole carcass, on physicochemical, protein, fat, ash, moisture, pH, and peroxide, and microbiological, total plate counts, Escherichia coli, Staphylococcus aureus, Campylobacter, and Salmonella, characteristics as well as introducing content changes of metal elements iron, calcium (Ca), lead, cadmium, and arsenic in MDCM. The highest values of physicochemical characteristics, calcium, iron, and heavy metals were observed in deboned layer chicken carcass and deboned broiler skeleton (p<0.05). Although Escherichia coli was detected in all of the treatments, Salmonella, Staphylococcus aureus, and Campylobacter contamination were found only in the deboned layer and broiler skeleton. In conclusion, the application of MDCM by-products in meat products without thermal processing is not recommended. The broiler and layer skeleton MDCMs are not suitable for human consumption due to the high contents of heavy metals. However, the whole carcasses of layer chickens are suitable to be mutually used in MDCM at the end of the egg laying period.
ABSTRACT
Iron deficiency anemia is a common problem of all ages in developed and developing countries. Various strategies are used by governments and industries to solve this problem. One of these strategies is iron fortification. In the present study, novel iron microcapsules were designed without any changes in their effects on other ingredients in infant milk formulas. Resistant starch-pectin-iron and pectin-iron microparticles were added to infant powdered milk models. Furthermore, animal studies were carried out. Fecal iron and calcium were assessed using flame atomic absorption spectroscopy and inductively coupled plasma optical emission spectroscopy, respectively. Then, apparent iron and calcium absorptions were calculated. Sensory evaluation was carried out on reconstituted powdered milks. Results showed that iron absorption in rats treated by pectin-coated particles was significantly higher than that in controls with no significant effects on calcium absorption. No significant differences were observed in sensory evaluation.