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Journal of Animal Science, Vol 71, Issue 9 2432-2438, Copyright © 1993 by American Society of Animal Science

JOURNAL ARTICLE

Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue

H. A. Urlings, N. G. Fransen, P. G. Bijker and J. G. van Logtestijn
Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, The Netherlands.

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.


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Copyright © 1993 by the American Society of Animal Science.