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During processing of the chicken carcass, the filleting step generates a by-product known as keel bone cartilage, which is defined as a flexible cartilage that connects the breast muscle of… Click to show full abstract
During processing of the chicken carcass, the filleting step generates a by-product known as keel bone cartilage, which is defined as a flexible cartilage that connects the breast muscle of the chicken to the tip of the sternum. This cartilage is discarded from the carcass after removal of the breast fillets (Losso & Dgawa, 2014). This cartilage is rich in collagen, which is a high added value product with possible biochemical and biomedical applications (Wang et al., 2017).
Keywords:
production chicken;
keel bone;
cartilage;
collagen production
Journal Title: Food Science and Technology International
Year Published: 2020
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Journal Title: Food Science and Technology International
Year Published: 2020
Link to full text (if available)
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recommendations!