Minced chicken is considered dietary compared to pork or beef. It is used to prepare dishes for children's and low-calorie diets. Therefore, it is so important that the product is made from high-quality raw materials and that it is safe. Roskontrol examined popular brands of minced chicken. What dangerous finds have our experts discovered?
Minced chicken from the brands Mosselprom, Miratorg, Petelinka, Troekurovo, Myasnov, Samson, and Rococo was sent to the laboratory.
Test results
| Minced chicken "Samson" Complies with safety requirements according to the studied indicators. Favorable organoleptic properties. A qualitative reaction with Nessler's reagent, a relatively low fat peroxide value and VFA content indicate the freshness of the sample. Relatively low* mass fraction of hydroxyproline, which indicates a low content of connective tissue. | 6.9 |
| Minced chicken "Mosselprom" Does not meet safety requirements for microbiological indicators: Salmonella was detected in 25 g of sample. | |
| Minced chicken "Miratorg" Does not meet safety requirements for microbiological indicators: listeria was detected in 25 g of sample. | |
| Minced meat "Myasnov" chicken Does not meet safety requirements for microbiological indicators: Salmonella was detected in 25 g of sample. | |
| Minced chicken "Rococo" Does not meet safety requirements for microbiological indicators: Salmonella was detected in 25 g of sample. | |
| Petelinka minced chicken Does not meet safety requirements for microbiological indicators: salmonella and listeria were found in 25 g of sample; according to the QMAFAnM indicator, the maximum permissible level was 15 times exceeded. | |
| Minced chicken "Troekurovo" Does not meet safety requirements for microbiological indicators: listeria was detected in 25 g, coliforms in 0.0001 of the sample, the maximum permissible level for the QMAFAnM indicator was exceeded by more than 30 times. |
Is there a vegetarian version of bone broth?
Vegetarians believe that broth without the use of animal bones is not inferior in nutritional value to properly prepared vegetable broth.
To make a plant-based version of bone broth, you can use not only the vegetables themselves, but also various vegetable peelings and trimmings, drinking water, sea salt, and spices/herbs. Place everything in a large saucepan and bring to a boil. Reduce the heat to minimum, close the lid and cook the broth for 2-2.5 hours. Then strain the finished broth.
To enhance the taste and benefits, add variety to the basic configuration of the dish.
- Wakame algae provides bone broth with extra potassium, calcium, folic acid, iodine and omega-3.
- Turmeric and ginger increase anti-inflammatory potential.
- Mushrooms add a rich, deep flavor to bone broth and provide B vitamins, amino acids and vitamin D.
What is minced chicken made from?
Ideally, there should be only chicken fillet, without salt, spices or seasonings. However, for an unscrupulous manufacturer, minced meat is an opportunity to save money by using low-quality meat and its surrogate substitutes. It is difficult to determine the composition from the crushed mass. On some labels you can see that mechanically separated poultry is present.
Keep in mind: in such minced meat you can find pieces of bones, cartilage and skin. Some of the products under study contain the additives indicated in the composition, dietary fiber, salt, apple cider vinegar, flavor enhancers, acidity regulators, etc. Laconic composition: meat and broiler chicken fillet were indicated only by two and “Rococo” .
☑ 5 reasons to include chicken feet in your diet
▶ Rich in collagen
Researchers from Taiwan have discovered that chicken feet contain huge amounts of collagen. It improves the condition of the skin and joints. The more collagen in the body, the fewer wrinkles will appear on the face.
Collagen is a protein that acts like glue: it holds the cells of the human body together. It makes the skin healthier and more beautiful, strengthens blood vessels, promotes weight loss, slows down the development of arthritis, reduces pain, relieves swelling and inflammation.
▶ Strengthens bones
Chicken legs consist of bones, skin and tendons; there are no muscles on them. They contain protein, calcium, collagen and cartilage, which are easily absorbed by the body.
These nutrients reduce the risk of brittle bones (this is especially true for older people) and help reduce joint pain. This is why Chinese martial artists consume chicken feet in large quantities.
▶ Accelerate wound healing
Protein and calcium in chicken legs are extremely important for the regeneration of human nerves, muscles and bones. An American study shows that such nutrients may help speed up recovery from injury.
Dishes based on chicken feet are prescribed to patients with spinal cord .
▶ Strengthen immunity
Chicken feet contain various types of minerals: zinc, copper, magnesium, calcium, phosphorus . All these minerals are required by the body's organs to cope with various types of diseases.
Therefore, eating chicken feet has a beneficial effect on the immune system .
▶ Helps in the treatment of arthritis
The collagen found in chicken feet helps prevent rheumatoid arthritis, or at least significantly improve the symptoms of rheumatoid arthritis.
In one study, 60 patients with severe rheumatoid arthritis took chicken collagen type II for three months. By the end of the experiment, each of them had reduced pain and swelling of the joints. Four patients experienced complete remission of arthritis.
A breeding ground for dangerous bacteria
But these are small things compared to the findings of experts. Six out of seven samples failed the safety test.
- "Myasnov", "Rococo", "Mosselprom" : salmonella detected.
- Miratorg : listeria detected.
- “Petelinka” : salmonella and listeria were detected, the QMAFAnM indicator exceeds the maximum permissible level by 15 times.
- "Troekurovo" : listeria, coliform bacteria were detected, the KMAFAnM indicator exceeds the maximum permissible level by 30 times.
This was the reason for including minced chicken of these brands in the “Black List” of Roskontrol. Samson brand minced chicken meets safety requirements according to the studied indicators.
Anna Plakhotnik, leading specialist of the expert center of the Union of Consumers, R.O.S.Control: “By eye,” or rather, by changes in color, consistency, and the appearance of a specific unpleasant odor, microbiological spoilage of minced meat cannot always be determined. Maximum permissible levels of microorganisms vary depending on the type of product and method of consumption. Minced poultry is eaten after heat treatment; this is already taken into account when setting the safe level of microorganisms. If it is exceeded, then heat treatment will not guarantee the safety of the finished minced meat dish. If signs of spoilage are obvious, you should refuse to purchase or prepare dishes from such minced meat.”
☑ How to quickly clean chicken feet
The paws sold in most supermarkets are already cleaned. However, if you purchased a product with a keratinized yellow layer of skin, this is not a problem, since cleaning the legs is very simple:
- First, rinse the offal thoroughly under running water.
- If there are stains on the limbs, then rub them generously with salt - it will cleanse the legs of stains.
- Scald with water. To do this, just keep your paws in boiling water for 2-3 minutes.
- Quickly immerse the product in cold water to allow the skin to come off easily.
- Wait for the legs to cool completely.
- After cooling, use a knife to pick up the skin at the top and remove it from the paws, this will be easy to do.
- Use a kitchen hatchet or large knife to chop off the claws.
This is where the preparation of the offal ends. Now you can begin the actual preparation of the main dish.
Let's talk about freshness
A qualitative reaction with Nessler’s reagent and a relatively low content of volatile fatty acids indicate the freshness of all samples “Mosselprom”, “Miratorg”, “Petelinka”, “Troekurovo”, “Myasnov”, “Samson”, “Rococo” . The number of microorganisms is related not only to storage time, but also to conditions. And freshness indicators indicate the physical and chemical processes of transformation of nutrients and the formation of their breakdown products. Just as fresh meat can acquire a spoiled smell due to the development of microflora, so meat stored for a long time can be safe according to microbiological indicators, but have organoleptic signs of spoilage due to the accumulation of breakdown products of protein and fat.
Calorie content of chicken cartilage. Chemical composition and nutritional value.
Nutritional value and chemical composition of “chicken cartilage”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 108 kcal | 1684 kcal | 6.4% | 5.9% | 1559 g |
| Squirrels | 23.2 g | 76 g | 30.5% | 28.2% | 328 g |
| Fats | 1.65 g | 56 g | 2.9% | 2.7% | 3394 g |
| Carbohydrates | 1.26 g | 219 g | 0.6% | 0.6% | 17381 g |
| Water | 62.6 g | 2273 g | 2.8% | 2.6% | 3631 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 72 mcg | 900 mcg | 8% | 7.4% | 1250 g |
| Retinol | 0.07 mg | ~ | |||
| beta carotene | 0.01 mg | 5 mg | 0.2% | 0.2% | 50000 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 4.4% | 2143 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 7.7% | 1200 g |
| Vitamin B4, choline | 76 mg | 500 mg | 15.2% | 14.1% | 658 g |
| Vitamin B5, pantothenic | 0.76 mg | 5 mg | 15.2% | 14.1% | 658 g |
| Vitamin B6, pyridoxine | 0.52 mg | 2 mg | 26% | 24.1% | 385 g |
| Vitamin B9, folates | 4.3 mcg | 400 mcg | 1.1% | 1% | 9302 g |
| Vitamin B12, cobalamin | 0.55 mcg | 3 mcg | 18.3% | 16.9% | 545 g |
| Vitamin C, ascorbic acid | 1.8 mg | 90 mg | 2% | 1.9% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 3.1% | 3000 g |
| Vitamin H, biotin | 10 mcg | 50 mcg | 20% | 18.5% | 500 g |
| Vitamin RR, NE | 12.5 mg | 20 mg | 62.5% | 57.9% | 160 g |
| Niacin | 7.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 194 mg | 2500 mg | 7.8% | 7.2% | 1289 g |
| Calcium, Ca | 16 mg | 1000 mg | 1.6% | 1.5% | 6250 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 4.2% | 2222 g |
| Sodium, Na | 70 mg | 1300 mg | 5.4% | 5% | 1857 |
| Sera, S | 186 mg | 1000 mg | 18.6% | 17.2% | 538 g |
| Phosphorus, P | 165 mg | 800 mg | 20.6% | 19.1% | 485 g |
| Chlorine, Cl | 77 mg | 2300 mg | 3.3% | 3.1% | 2987 g |
| Microelements | |||||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 8.2% | 1125 g |
| Yod, I | 6 mcg | 150 mcg | 4% | 3.7% | 2500 g |
| Cobalt, Co | 12 mcg | 10 mcg | 120% | 111.1% | 83 g |
| Manganese, Mn | 0.02 mg | 2 mg | 1% | 0.9% | 10000 g |
| Copper, Cu | 80 mcg | 1000 mcg | 8% | 7.4% | 1250 g |
| Fluorine, F | 130 mcg | 4000 mcg | 3.3% | 3.1% | 3077 g |
| Chromium, Cr | 9 mcg | 50 mcg | 18% | 16.7% | 556 g |
| Zinc, Zn | 2.06 mg | 12 mg | 17.2% | 15.9% | 583 g |
| Essential amino acids | |||||
| Arginine* | 1.23 g | ~ | |||
| Valin | 0.88 g | ~ | |||
| Histidine* | 0.49 g | ~ | |||
| Isoleucine | 0.69 g | ~ | |||
| Leucine | 1.41 g | ~ | |||
| Lysine | 1.59 g | ~ | |||
| Methionine | 0.47 g | ~ | |||
| Methionine + Cysteine | 0.7 g | ~ | |||
| Threonine | 0.89 g | ~ | |||
| Tryptophan | 0.29 g | ~ | |||
| Phenylalanine | 0.74 g | ~ | |||
| Phenylalanine+Tyrosine | 1.39 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.15 g | ~ | |||
| Aspartic acid | 1.63 g | ~ | |||
| Hydroxyproline | 0.15 g | ~ | |||
| Glycine | 1.35 g | ~ | |||
| Glutamic acid | 2.58 g | ~ | |||
| Proline | 0.88 g | ~ | |||
| Serin | 0.86 g | ~ | |||
| Tyrosine | 0.64 g | ~ | |||
| Cysteine | 0.22 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 80 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.13 g | ~ | |||
| 15:0 Pentadecane | 0.02 g | ~ | |||
| 16:0 Palmitinaya | 3.17 g | ~ | |||
| 17:0 Margarine | 0.14 g | ~ | |||
| 18:0 Stearic | 0.92 g | ~ | |||
| 20:0 Arakhinovaya | 0.05 g | ~ | |||
| Monounsaturated fatty acids | 8.59 g | min 16.8 g | 51.1% | 47.3% | |
| 16:1 Palmitoleic | 1.25 g | ~ | |||
| 17:1 Heptadecene | 0.05 g | ~ | |||
| 18:1 Oleic (omega-9) | 7.16 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.13 g | ~ | |||
| Polyunsaturated fatty acids | 3.17 g | from 11.2 to 20.6 g | 28.3% | 26.2% | |
| 18:2 Linolevaya | 2.96 g | ~ | |||
| 18:3 Linolenic | 0.17 g | ~ | |||
| 20:4 Arachidonic | 0.04 g | ~ | |||
| Omega-3 fatty acids | 0.17 g | from 0.9 to 3.7 g | 18.9% | 17.5% | |
| Omega-6 fatty acids | 3 g | from 4.7 to 16.8 g | 63.8% | 59.1% |
The energy value of chicken cartilage is 108 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
With bones and cartilage
Miratorg minced chicken , the appearance of which is a finely ground homogeneous mass with the presence of bones and cartilage, without tendons, coarse connective tissue, blood clots and films. The presence of cartilage and bone tissue was confirmed by the results of microstructural analysis. However, the labeling does not indicate that the minced meat is mechanically separated. But there should be no bones or cartilage in any minced meat, this is unacceptable. We are talking about tiny particles of bone tissue (crushed) that cannot cause damage, but are unpleasant to chew.
What is bone broth?
Bone broth is a broth made from bones, most often pre-roasted/baked in the oven.
When they are cooked for a long time, from 6-7 hours or more, the collagen protein they contain (the basis of the body’s connective tissue, which ensures its strength and elasticity) passes into water. The result is a particularly valuable - especially rich in taste and aroma, opaque - bone broth. Nowadays - the time of celebration of healthy lifestyle - bone broth is very fashionable and in demand, but the recipe for its preparation is of course not new! Even 2500 years ago, such broth was used in Chinese medicine to maintain the health of the kidneys and digestive organs.
For whom is bone broth contraindicated?
Bone broth is partly a protein concentrate, so some people may experience the following symptoms after eating:
- indigestion
- headache
- increased heart rate
- increases sweating
- swelling of the arms or legs
- muscle or joint pain
- dry mouth or sneezing
Typically, these symptoms occur due to either a reaction to the content of glutamine (one of the 20 standard amino acids that make up protein) or histamine (an organic compound that mediates immediate allergic reactions) in bone broth. Collagen increases histamine levels, so people who are intolerant to it may experience problems with their well-being.
If you've ever had kidney stones, it's best to talk to your doctor about whether you should eat bone broth. IMPORTANT! High-protein meals reduce levels of citrate, a chemical in the urine that helps prevent stone formation.
Beef bone broth should not be eaten if you have uric acid problems, such as gout. Red meat contains purines (nitrogen-containing compounds that come from food and/or are synthesized in the body). They influence the increase in the concentration of uric acid. Purines are deposited in the joints, causing pain. Consult your doctor about what to do - after all, bone broth, as we wrote above, can be prepared from chicken bones and in a vegetarian version. According to recent studies, people who consumed large quantities of plant protein (2 servings per day or more) had a 27% lower risk of developing gout compared to those who consumed less.
What type of bone broth is considered the healthiest?
- For those choosing traditional bone broth, keep in mind that beef bone broth will be high in linoleic acid (LCA). This is a natural fatty acid that promotes fat burning (including in the abdominal area), tones and helps preserve muscle tissue, and controls type 2 diabetes.
- Broth made from chicken bones or turkey bones provides more protein per serving.
- Fish bones, which, by the way, can also be used to make bone broth, are an excellent source of iodine. Fish broth is a proven source of collagen, and fish collagen is absorbed better than beef, vegetable and chicken. According to some data, it is 1.5 times faster than protein obtained from cattle bones.
Eating bone broth every day is definitely not a good idea, but when used in moderation, bone broth is included in a healthy diet - it saturates the body with animal protein, collagen and other nutrients. Many nutritionists believe that you will feel results if you eat it regularly for 6-8 months. From time to time, you need to edit the ingredients, using a variety of spices, vegetables and types of bones for the dish to utilize as many nutrients as possible.
Read also on gastronom.ru about the benefits and harms of spinach: Spinach, beneficial properties and harm. Can you eat spinach raw?