Nutritional Evaluation Of Chicken Parts Labeling
Abstract
Chicken meat is a source of high biological value protein, in addition to other macronutrients and micronutrients that are desirable for human consumption. Therefore, the objective of this work was to compare the nutritional composition and quality parameters in chicken pieces (leg and breast) marketed in supermarkets in Pachuca de Soto, Hidalgo. A compilation of nutritional information on the labeling of commercial chicken products was carried out using NMX-FF-080-2006, NOM-086-SSA1-1994 and Codex Alimentarious as a comparison analysis. Poultry derivatives are protein products and the specific breast with low fat content. However, the products evaluated did not meet these specifications according to the Codex Alimentarious (2019), with few specific. Chicken meat is considered a low sodium product, however, one of the products evaluated, exceeds the limit stipulated by NOM-086-SSA1-1994 (≤ 140 mg). Most of the products evaluated in the Mexico Extra category, an exception of a product classified as Mexico 1. It is important to inform patients who suffer the nutritional symptoms and physical attributes of meat products for proper consumption.
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References
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