The effects of Mechanically Deboned chicken on physicochemical Properties of Produced Sausages

One of the raw materials, which in recent years has been interested to manufacturers of meat products is Mechanically deboned chicken (MDC). Since the raw material has a significant impact on the products quality and safety, therefore the aim of this study was to determine the effect of using different types and percentages of MDC on physicochemical properties of produced sausages. In this research, five treatments (laying hens, broilers, laying hens skeletons, broiler skeleton and chicken fillet) were used to prepare sausage samples with 40%, 55% and 70% MDC and then samples was evaluated in terms of physicochemical parameters (fat, protein, moisture, ash, calcium, peroxide, pH). Result showed about physicochemical factors like ash, fat, moisture and pH, the percentage of MDC has significant effect (P