Some Effects of Mechanical Deboning on the Composition and the Biovailability of Protein and Iron in Turkey Frame Meat
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...
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| Format: | Others |
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DigitalCommons@USU
1976
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| Online Access: | https://digitalcommons.usu.edu/etd/5171 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6218&context=etd |