Changes in Nutrient Content during Chill‐holding of Ice‐packed and Deep‐chilled Broilers

Abstract

ABSTRACTThe changes in nutrient composition of broiler breast meat subjected to the following handling methods were determined: 1) ice‐packed whole birds (IW), 2) ice‐packed breasts (IB) and 3) deep‐chilled, tray‐packed breasts (DCB). All were chill‐held for 14 days in ice or dry in 2°C storage. Significant losses of Mg, K, Na and P (20, 37, 12 and 36%, respectively) were found in 14 days IB samples. The loss in IW was 11, 26 and 27% for Mg, K and P, respectively. DCB meat retained more minerals than those packed in ice. The highest loss after 7–14 days of chill‐holding of DCB was 18% for P and 15% for K. Significant increase of Ca content was found (68–144% gain) for all samples stored after 7 days suggesting migration of Ca from bone to tissue. Proximate data, thiamin and riboflavin content did not change.