Poultry International - January 2018 - 46

46 ❙ PoultryInternational

How to improve chicken leg
meat profits, reduce waste
To maximize yield and profitability, poultry processors need to
make every gram of meat count, and this includes leg meat.
MARK CLEMENTS

To maximize yield and profitability, poultry
processors need to make every gram of meat
count, and this includes leg meat.
In western markets, the lower value often
associated with leg meat compared with breast
meat means that not all of the broiler carcass meat will achieve the same return for processors.
However, by offering leg meat in presentations
that align with today's lifestyles, emphasizing its
taste and nutritional qualities, and helping to foster a change in consumer perceptions, processors
can seek to extract more value from the parts of
the carcass that are too often considered secondary, delegates at Marel's Poultry ShowHow, held

in Copenhagen, Denmark, late last year, were
told.

Varying popularity
Chicken thighs tend to have a slightly darker
meat than breast meat, and are often seen as less
attractive and less healthy. Yet there is little nutritional difference between breast and thigh meat,
including protein, carbohydrates, cholesterol,
calories, sodium and iron. While the fat content
in leg meat may be slightly higher, it keeps the
meat succulent and aids taste.
And it is not always the case that leg meat is
seen as second best year-round in mature western
markets. Sales of legs rise during the summer
months, meaning that consumers already have
some interest in opting for leg meat, be it bone-in
legs, drums or thigh fillets.
Leg meat, either on its own or mixed with
other cuts, is already used in several products, including nuggets, patties and sausage, yet in addition to using leg meat as an ingredient, or selling
it bone-in, there are several options that processors may want to consider.

Extending presentation options

Carefully harvested thigh meat can be processed
into a variety of presentations. Marel

Given the taste qualities of leg meat, there are
ample opportunities for its use in strips, bites,
popcorn, as cubes for skewers and -- if carefully
removed, flattened and portioned -- leg meat
can be coated and marinated, opening it up to a
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Table of Contents for the Digital Edition of Poultry International - January 2018

Poultry International - January 2018
Contents
Editor’s Comment
News
Global chicken meat exports to increase 3 percent in 20 18
Chicken consumption survey reveals purchase influences
Rwandan egg farm uses modern production techniques
VIV MEA expanded, enriched for 2018
Saudi Arabia’s poultry industry growing despite challenges
Robotics in poultry production to transform sector
How NIR poultry feed ingredient analysis increases output
Understanding rice bran in pig, poultry feeds
Poultry products recognized in SPACE innovation awards
How to improve chicken leg meat profits, reduce waste
Products
Marketplace
Poultry International - January 2018 - Poultry International - January 2018
Poultry International - January 2018 - Cover2
Poultry International - January 2018 - Contents
Poultry International - January 2018 - Editor’s Comment
Poultry International - January 2018 - 3
Poultry International - January 2018 - News
Poultry International - January 2018 - 5
Poultry International - January 2018 - Global chicken meat exports to increase 3 percent in 20 18
Poultry International - January 2018 - 7
Poultry International - January 2018 - 8
Poultry International - January 2018 - 9
Poultry International - January 2018 - 10
Poultry International - January 2018 - 11
Poultry International - January 2018 - Chicken consumption survey reveals purchase influences
Poultry International - January 2018 - 13
Poultry International - January 2018 - 14
Poultry International - January 2018 - 15
Poultry International - January 2018 - 16
Poultry International - January 2018 - 17
Poultry International - January 2018 - 18
Poultry International - January 2018 - 19
Poultry International - January 2018 - 20
Poultry International - January 2018 - 21
Poultry International - January 2018 - 22
Poultry International - January 2018 - 23
Poultry International - January 2018 - Rwandan egg farm uses modern production techniques
Poultry International - January 2018 - 25
Poultry International - January 2018 - 26
Poultry International - January 2018 - 27
Poultry International - January 2018 - VIV MEA expanded, enriched for 2018
Poultry International - January 2018 - 29
Poultry International - January 2018 - Saudi Arabia’s poultry industry growing despite challenges
Poultry International - January 2018 - 31
Poultry International - January 2018 - Robotics in poultry production to transform sector
Poultry International - January 2018 - 33
Poultry International - January 2018 - 34
Poultry International - January 2018 - 35
Poultry International - January 2018 - How NIR poultry feed ingredient analysis increases output
Poultry International - January 2018 - 37
Poultry International - January 2018 - Understanding rice bran in pig, poultry feeds
Poultry International - January 2018 - 39
Poultry International - January 2018 - 40
Poultry International - January 2018 - 41
Poultry International - January 2018 - Poultry products recognized in SPACE innovation awards
Poultry International - January 2018 - 43
Poultry International - January 2018 - 44
Poultry International - January 2018 - 45
Poultry International - January 2018 - How to improve chicken leg meat profits, reduce waste
Poultry International - January 2018 - 47
Poultry International - January 2018 - 48
Poultry International - January 2018 - 49
Poultry International - January 2018 - Products
Poultry International - January 2018 - Marketplace
Poultry International - January 2018 - 52
Poultry International - January 2018 - Cover3
Poultry International - January 2018 - Cover4
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