Document Detail

Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue.
MedLine Citation:
PMID:  8407656     Owner:  NLM     Status:  MEDLINE    
As a result of intensification and centralization of poultry slaughtering, the amount of slaughter byproducts produced at a single location is increasing. These byproducts are rich in protein, fat, and vitamins and, therefore, constitute a potentially useful raw material for use as animal feed. To maintain the nutritive value of these byproducts they should be processed to minimize or eliminate degenerative changes that reduce the feed value of the product. In this paper amino acid breakdown in slaughter-fresh poultry viscera, heads, and breast meat is studied as a model. Initial amino acid breakdown in viscera was observed (also when bacterial growth was excluded by gamma-irradiation), which resulted in high levels of total volatile N and cadaverine. Putrescine was produced only in viscera after bacterial proliferation. In heads and breast meat, no production of metabolites of amino acid degradation was observed as a result of initial enzymatic activity. It is concluded that during preservation of poultry byproducts not only bacterial proliferation, but also enzymatic breakdown of amino acids, must be prevented.
H A Urlings; N G Fransen; P G Bijker; J G van Logtestijn
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of animal science     Volume:  71     ISSN:  0021-8812     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  1993 Sep 
Date Detail:
Created Date:  1993-11-23     Completed Date:  1993-11-23     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  2432-8     Citation Subset:  IM    
Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, The Netherlands.
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MeSH Terms
Amino Acids / metabolism*
Animal Feed / microbiology,  standards*
Bacteria / growth & development
Cadaverine / analysis
Food Handling
Food Irradiation*
Food Microbiology
Food Preservation*
Histamine / analysis
Hot Temperature
Nutritive Value
Poultry Products / microbiology,  standards*
Putrescine / analysis
Reg. No./Substance:
0/Amino Acids; 110-60-1/Putrescine; 462-94-2/Cadaverine; 51-45-6/Histamine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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