Preliminary research of several nutrients analyzed in different commercial portions of poultry meat

Abstract

In this project, four different poultry species have been selected, for each two different commercial parts further on being included in the study: breast and thigh. The analysis included nutritive quality parameters such as: free fat, protein (nitrogen), water, ash, and collagen. The project used the following standardized methods of analysis: SR ISO 1442:2010, SR ISO 3496:1997/A1:1999, SR ISO 936:2009, SR ISO 1444:2008 and SR ISO 937:2007. Also, the statistical analysis was performed using the IBM® SPSS® Statistics 20 (comparison between species and commercial parts). The results were mostly similar to the ones found in the scientific literature. The difference between the fat content of goose meat and turkey meat was statistically significant (p < 0.0001) (for both commercial parts). Also, the water content was lower for goose meat compared to the other commercial parts of the species selected for the study. The ash content was not different between the parts and species included in the study, and the same could be observed for the collagen. As for the chicken meat commercial parts, it can be confirmed what the scientific literature was mentioning in different other studies: the protein content (nitrogen percentage) of the breast meat part is higher compared to the thigh part, for the same species. The main conclusion of this study could be that these preliminary results are valuable and may be followed through with a thorough analysis of the amino acids and fatty acids profiles, for further comparisons.