Further Studies on the Composition of Commercially Prepared Mechanically Deboned Poultry Meat

Abstract Mechanically deboned poultry meat (MDPM) from several areas in the United States produced by three different deboning machines was obtained from commercial plants and analyzed for proximate composition, purines, and amino acids. Adenine, guanine, and xanthine levels were very similar to those found in poultry breast and thigh meats. Hypoxanthine was lower in MDPM than what has been reported in breast or thigh. The amino acid profile was also similar to the typical animal muscle amino acid profile except MDPM contained about .3% hydroxyproline. This level of hydroxyproline indicates that 2.3% collagen was present in the MDPM. Proximate composition values ranged from 62.2 to 70.0% moisture, 13.8 to 22.9% fat, and 11.9 to 16.7% protein.