Aprovechamiento de subproductos provenientes del despiece de canales avícolas como materia prima en la elaboración de productos cárnicos

Abstract

This study implemented an efficient process in a meat industry to valorize poultry by-products through mechanical deboning, evaluating the technological, nutritional, and economic quality of the obtained Mechanically Deboned Meat (MDM). Two formulations were compared: MDM A (80% breast meat) and MDM B (necks, wings, frames), processed under different pressure combinations (6 and 11 bar) and mass flows (350, 400, 450 kg/h). MDM B achieved a higher yield (67.84%), influenced by its high moisture content (75.92%). MDM A showed a moderate yield (57.86%) but superior bromatological quality, with higher protein (14.99%) and fat (12.32%) content, as well as greater profitability ($0.60/kg vs. $0.51/kg for MDM B). Both complied with microbiological safety requirements. It is concluded that MDM A is the most suitable option for manufacturing meat products such as sausages, as it combines better nutritional, functional, and economic attributes.