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Addendum to Fluoride Determinations in Mechanically Deboned Poultry Meat
Addendum to Fluoride Determinations in Mechanically Deboned Poultry Meat A. A. KLOSE Meat Quality Research Unit, US Department of Agriculture, ARS, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, Georgia 30613 (Received for publication August 24, 1981)
1982 Poultry Science 61:604-605 INTRODUCTION
METHODS AND MATERIALS
Fluoride c o n t e n t s of mechanically d e b o n e d m e a t from chicken broiler necks and frames, fowl, and t u r k e y frames were r e p o r t e d by Klose ( 1 9 8 0 ) . Values r e p o r t e d a t t h a t t i m e could be criticized for t h e limited n u m b e r of commercial samples and for t h e single t i m e span represented. F o r these reasons, additional typical commercial samples were solicited from industry and analyzed for fluoride. Previous samples were collected in 1 9 7 7 and the presently r e p o r t e d samples in 1 9 8 0 . Results are offered as a c o n f i r m a t o r y a d d e n d u m t o t h e previous report.
T r e a t m e n t of t h e t h o r o u g h l y mixed 5 t o 7 lb ( 2 . 2 7 t o 3.18 kg) samples, including freezedrying, fat extraction, ashing, distillation of fluoride, a n d d e t e r m i n a t i o n b y specific fluoride ion electrode was the same as previously described in detail (Klose, 1980). Types of samples, geographical origin, p r o x i m a t e cons t i t u t e n t s , a n d fluoride c o n t e n t s on original w e t weight basis are given in Table 1. P r o x i m a t e analyses were run in duplicate. Fluoride contents were d e t e r m i n e d at least in duplicate at the ashing-distillation steps and in duplicate for t h e ion electrode millivolt d e t e r m i n a t i o n s . T h e
TABLE 1. Mean proximate and fluoride contents of mechanically deboned poultry meat samples
Sample
Description of source
Origin
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Raw necks without skin Raw necks without skin Raw necks with skin Raw necks with skin Raw whole racks Raw whole racks Raw upper backs Raw miscell. bony parts Raw breast and rib bones Raw breast and rib bones Raw breast and rib bones Cooked breast and rib bones Cooked breast and rib bones Cooked breast and rib bones
Georgia Georgia Georgia Georgia Georgia Georgia Georgia Georgia Maryland Pennsylvania Mississippi Pennsylvania Maryland Arkansas
604
Moisture
Fat
70 72 70 65 63 64 72 67 70 69 70 65 64 65
19 14 20 24 25 25 15 21 13 15 13 16 14 16
Ash
.56 .44 .57 .65 .57 1.28 1.05 1.48 .72 1.40 1.27
Fluoride (ppm wet wt)
.79 1.70 .65 1.16 .90 .53 1.08 .78 1.92 1.47 3.87 2.25 4.34 6.63 (continued)
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on June 4, 2015
ABSTRACT Additional values are provided for the fluoride content (ppm, wet weight basis) of four broad categories of mechanically deboned poultry meat: .53 to 3.87, median 1.08 in raw products from broiler parts; 2.25 to 6.63, median 4.34 in cooked products from broiler parts; 1.01 to 1.72, median 1.70 in raw products from turkey frames; 1.09 and 1.19, median 1.14 in raw products from stags (old roosters); and 13.6 to 36.1, median 32.4 in cooked products from fowl (old hens). These values confirm and strengthen a previous report. (Key words: fluoride,mechanically deboned meat, turkey, fowl, broiler)
RESEARCH NOTE
605
TABLE 1. (continued) Mean proximate and fluoride contents of mechanically deboned poultry meat samples
Sample
Description of source
Origin
Moisture
• Stags (old roosters) •
15 16
Raw lower backs Raw lower backs
Fat
Ash
Fluoride (ppm wet wt)
-(%)Georgia Georgia
74 76
10 3
.83 1.01
1.19 1.09
Virginia Pennsylvania North Carolina
60 65 68
27 20 17
.90 1.14 1.05
1.72 1.70 1.01
Nebraska Nebraska Nebraska Nebraska
64 66 64 64
18 15 17 18
.95 1.24 .88 1.04
- Turkeys
17 18 19
Raw frames Raw frames Raw frames
Cooked Cooked Cooked Cooked
bony bony bony bony
parts parts parts parts
coefficient of variation in p e r c e n t (standard deviation/mean X 100) for variation among replicate d e t e r m i n a t i o n s within samples ranged from 1 to 20% with a m e d i a n of 6%. This agrees with the reproducibility r e p o r t e d in the previous s t u d y of Klose ( 1 9 8 0 ) .
30.3 36.1 34.5 13.6
geographical and p r o d u c t i o n sources, t h e safety and predictability of fluoride c o n t e n t in m e c h anically d e b o n e d broiler, stag, a n d t u r k e y parts and t h e substantially greater fluoride c o n t e n t in p r o d u c t from fowl. ACKNOWLEDGMENTS
RESULTS AND DISCUSSION Values for p r o x i m a t e c o n s t i t u e n t s [moisture, fat, and ash (Table 1)] are typical of these types of p r o d u c t s and provide a m e a n s of converting fluoride values t o a m o i s t u r e or fat-free basis if desired. Fluoride values fall in the ranges previously r e p o r t e d (Murphy et al, 1 9 7 9 ; Klose, 1980) and emphasize t h e low values for chicken broilers and stags and for turkeys. Correlations b e t w e e n fluoride c o n t e n t and ash c o n t e n t are highly significant (r = .91 for all eight raw broiler p a r t s and .70 for all 16 p r o d u c t s , exclusive of fowl). These d a t a confirm, for an additional t i m e span and additional
T h e a u t h o r t h a n k s Julius B a u e r m a n n of Horace W. Longacre, Inc., Franconia, PA; Larry A d a m s of Protein F o o d s , Gainesville, G A ; and Richard Stein of Campbell S o u p Co., Tecumseh, NE for providing a wide range of typical commercial samples.
REFERENCES Klose, A. A., 1980. Fluoride content of commercially prepared mechanically deboned poultry meat. Poultry Sci. 59:2570-2573. Murphy, E. W., C. R. Brewington, B. W. Willis, and M. A. Nelson, 1979. Health and safety aspects of the use of mechanically deboned poultry. Food Safety Qual. Serv., US Dept. Agric. Washington, DC.
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on June 4, 2015
Fowl (old chicken hens) •
20 21 22 23
1982 Poultry Science 61:604-605 INTRODUCTION
METHODS AND MATERIALS
Fluoride c o n t e n t s of mechanically d e b o n e d m e a t from chicken broiler necks and frames, fowl, and t u r k e y frames were r e p o r t e d by Klose ( 1 9 8 0 ) . Values r e p o r t e d a t t h a t t i m e could be criticized for t h e limited n u m b e r of commercial samples and for t h e single t i m e span represented. F o r these reasons, additional typical commercial samples were solicited from industry and analyzed for fluoride. Previous samples were collected in 1 9 7 7 and the presently r e p o r t e d samples in 1 9 8 0 . Results are offered as a c o n f i r m a t o r y a d d e n d u m t o t h e previous report.
T r e a t m e n t of t h e t h o r o u g h l y mixed 5 t o 7 lb ( 2 . 2 7 t o 3.18 kg) samples, including freezedrying, fat extraction, ashing, distillation of fluoride, a n d d e t e r m i n a t i o n b y specific fluoride ion electrode was the same as previously described in detail (Klose, 1980). Types of samples, geographical origin, p r o x i m a t e cons t i t u t e n t s , a n d fluoride c o n t e n t s on original w e t weight basis are given in Table 1. P r o x i m a t e analyses were run in duplicate. Fluoride contents were d e t e r m i n e d at least in duplicate at the ashing-distillation steps and in duplicate for t h e ion electrode millivolt d e t e r m i n a t i o n s . T h e
TABLE 1. Mean proximate and fluoride contents of mechanically deboned poultry meat samples
Sample
Description of source
Origin
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Raw necks without skin Raw necks without skin Raw necks with skin Raw necks with skin Raw whole racks Raw whole racks Raw upper backs Raw miscell. bony parts Raw breast and rib bones Raw breast and rib bones Raw breast and rib bones Cooked breast and rib bones Cooked breast and rib bones Cooked breast and rib bones
Georgia Georgia Georgia Georgia Georgia Georgia Georgia Georgia Maryland Pennsylvania Mississippi Pennsylvania Maryland Arkansas
604
Moisture
Fat
70 72 70 65 63 64 72 67 70 69 70 65 64 65
19 14 20 24 25 25 15 21 13 15 13 16 14 16
Ash
.56 .44 .57 .65 .57 1.28 1.05 1.48 .72 1.40 1.27
Fluoride (ppm wet wt)
.79 1.70 .65 1.16 .90 .53 1.08 .78 1.92 1.47 3.87 2.25 4.34 6.63 (continued)
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on June 4, 2015
ABSTRACT Additional values are provided for the fluoride content (ppm, wet weight basis) of four broad categories of mechanically deboned poultry meat: .53 to 3.87, median 1.08 in raw products from broiler parts; 2.25 to 6.63, median 4.34 in cooked products from broiler parts; 1.01 to 1.72, median 1.70 in raw products from turkey frames; 1.09 and 1.19, median 1.14 in raw products from stags (old roosters); and 13.6 to 36.1, median 32.4 in cooked products from fowl (old hens). These values confirm and strengthen a previous report. (Key words: fluoride,mechanically deboned meat, turkey, fowl, broiler)
RESEARCH NOTE
605
TABLE 1. (continued) Mean proximate and fluoride contents of mechanically deboned poultry meat samples
Sample
Description of source
Origin
Moisture
• Stags (old roosters) •
15 16
Raw lower backs Raw lower backs
Fat
Ash
Fluoride (ppm wet wt)
-(%)Georgia Georgia
74 76
10 3
.83 1.01
1.19 1.09
Virginia Pennsylvania North Carolina
60 65 68
27 20 17
.90 1.14 1.05
1.72 1.70 1.01
Nebraska Nebraska Nebraska Nebraska
64 66 64 64
18 15 17 18
.95 1.24 .88 1.04
- Turkeys
17 18 19
Raw frames Raw frames Raw frames
Cooked Cooked Cooked Cooked
bony bony bony bony
parts parts parts parts
coefficient of variation in p e r c e n t (standard deviation/mean X 100) for variation among replicate d e t e r m i n a t i o n s within samples ranged from 1 to 20% with a m e d i a n of 6%. This agrees with the reproducibility r e p o r t e d in the previous s t u d y of Klose ( 1 9 8 0 ) .
30.3 36.1 34.5 13.6
geographical and p r o d u c t i o n sources, t h e safety and predictability of fluoride c o n t e n t in m e c h anically d e b o n e d broiler, stag, a n d t u r k e y parts and t h e substantially greater fluoride c o n t e n t in p r o d u c t from fowl. ACKNOWLEDGMENTS
RESULTS AND DISCUSSION Values for p r o x i m a t e c o n s t i t u e n t s [moisture, fat, and ash (Table 1)] are typical of these types of p r o d u c t s and provide a m e a n s of converting fluoride values t o a m o i s t u r e or fat-free basis if desired. Fluoride values fall in the ranges previously r e p o r t e d (Murphy et al, 1 9 7 9 ; Klose, 1980) and emphasize t h e low values for chicken broilers and stags and for turkeys. Correlations b e t w e e n fluoride c o n t e n t and ash c o n t e n t are highly significant (r = .91 for all eight raw broiler p a r t s and .70 for all 16 p r o d u c t s , exclusive of fowl). These d a t a confirm, for an additional t i m e span and additional
T h e a u t h o r t h a n k s Julius B a u e r m a n n of Horace W. Longacre, Inc., Franconia, PA; Larry A d a m s of Protein F o o d s , Gainesville, G A ; and Richard Stein of Campbell S o u p Co., Tecumseh, NE for providing a wide range of typical commercial samples.
REFERENCES Klose, A. A., 1980. Fluoride content of commercially prepared mechanically deboned poultry meat. Poultry Sci. 59:2570-2573. Murphy, E. W., C. R. Brewington, B. W. Willis, and M. A. Nelson, 1979. Health and safety aspects of the use of mechanically deboned poultry. Food Safety Qual. Serv., US Dept. Agric. Washington, DC.
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on June 4, 2015
Fowl (old chicken hens) •
20 21 22 23