Effect of Mechanical Deboner Head Pressure on Lipid Oxidation in Poultry Meat

The oxidation rates of mechanically deboned poultry meat (MDPM) from whole breasts of roasters obtained under different deboner head pressures (40, 75, 120 and 150 lb/in²) were determined. Mechanical deboning significantly (P<0.05) increased fat, ash, calcium and iron content, and reduced moisture and protein levels, compared to hand deboning. The highest head pressure resulted in significantly lower fat and higher iron content than the other treatments and produced the slowest rate of oxidation. The lowest head pressure (40 lb/in²) resulted in the highest oxidation rate. Fatty acid analysis indicated that 150 lb/in² caused a loss of linoleic acids with a resulting increase in the proportion of C16 fatty acids. Commercial MDPM samples prepared from broiler backs & necks showed significantly (p<0.05) higher oxidation rates than fowl frames and all of the mechanically deboned roaster meat samples except those deboned at 40 lb/in².