Physical and biochemical changes in ultra-rapid air chilled broiler muscle and quality of marinated chicken breast filets

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽

10.3390/foods10071610 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1610

Author(s):

Wiesław Przybylski ◽

Danuta Jaworska ◽

Katarzyna Kajak-Siemaszko ◽

Piotr Sałek ◽

Kacper Pakuła

Keyword(s):

Heat Treatment ◽

Sensory Quality ◽

Treatment Method ◽

Poultry Meat ◽

Chicken Breast ◽

Breast Meat ◽

Sous Vide ◽

The Impact ◽

Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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Protein profiling of chicken breast muscles from different slaughter houses in relation to meat quality

IIUM Medical Journal Malaysia ◽

10.31436/imjm.v15i1.1361 ◽

2020 ◽

Vol 15 (1) ◽

Author(s):

Noor Hasniza Zin ◽

Murni Abdul Halim ◽

Noraslinda Muhamad Bunnori ◽

Normah Haron ◽

Widya Abdul Wahab

Keyword(s):

Molecular Size ◽

Protein Band ◽

Poor Quality ◽

Vital Role ◽

Chicken Meat ◽

Protein Profiling ◽

Chicken Breast ◽

Protein Profiles ◽

Αb Crystallin

Introduction: Chicken meat is a source of protein in the human diet. Protein content and values define the quality of chicken meat. This research aimed to analyze variations of protein profiles in chicken breast muscles from different slaughtering houses by using proteomic strategies. Methods: Total proteins of chicken breast muscles from three different slaughtering houses (Sample A, Sample B and Sample C) were extracted and quantified by using Bradford assay. Then, the proteins were separated by SDS-PAGE to monitor the quality of extracted proteins. Protein profiles in different samples were compared by 2D-GE analysis. Results: The most highly expressed protein band was located between the molecular size of 37-50 kD in all samples and it was expected to be betaactin. While resolved in 2D-PAGE, differences in protein expression were observed between samples. There were three spots expressed with highest intensity in Sample B compared to others. The protein spot detected at pH 5.28 and the size range between 50- 75 kD was predicted to be NADPH-cytochrome P450 reductase (CPR), at pH 6.45 and molecular weight between 37-50 kD was expected to be creatine kinase M-type (M-CK) while at pH 6.78 and molecular size nearly 25 kD was expected to be αB-crystallin. Conclusions: It can be mentioned that these proteins could play a vital role in mechanisms that contribute to the poor quality of chicken meat.

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Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽

10.3390/ani10122330 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2330

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Chicken Meat ◽

Chicken Breast ◽

Moderate Degree ◽

Industrial Use ◽

Severe Degree ◽

Wooden Breast ◽

Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

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Involvement of ethylene signaling in zinc oxide nanoparticle-mediated biochemical changes inArabidopsis thalianaleaves

Environmental Science Nano ◽

10.1039/c8en00971f ◽

2019 ◽

Vol 6 (1) ◽

pp. 341-355 ◽

Cited By ~ 9

Author(s):

Ali Raza Khan ◽

Abdul Wakeel ◽

Noor Muhammad ◽

Bohan Liu ◽

Minjie Wu ◽

...

Keyword(s):

Zinc Oxide ◽

Metallic Nanoparticles ◽

Agricultural Land ◽

Biochemical Changes ◽

Ethylene Signaling ◽

Zinc Oxide Nanoparticle ◽

Yield And Quality ◽

Oxide Nanoparticle

The growing use of metallic nanoparticles in industry has resulted in their accumulation in agricultural land, which poses a serious threat to the yield and quality of crops worldwide.

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Influence of cutting room temperature on the microbiological quality of chicken breast meat

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/1678-4162-8153 ◽

2016 ◽

Vol 68 (3) ◽

pp. 814-820 ◽

Cited By ~ 1

Author(s):

A.P.R. Cintra ◽

M.C.G. Andrade ◽

M.M. Lazarini ◽

D.C.S. Assis ◽

G.R. Silva ◽

...

Keyword(s):

Environmental Contamination ◽

Room Temperature ◽

Microbiological Quality ◽

Chicken Breast ◽

Breast Meat ◽

Salmonella Spp ◽

Staphylococcal Enterotoxins ◽

Staphylococcus Spp ◽

Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

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Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Microorganisms ◽

10.3390/microorganisms8040552 ◽

2020 ◽

Vol 8 (4) ◽

pp. 552

Author(s):

Evgenia D. Spyrelli ◽

Agapi I. Doulgeraki ◽

Anthoula A. Argyri ◽

Chrysoula C. Tassou ◽

Efstathios Z. Panagou ◽

...

Keyword(s):

Multispectral Imaging ◽

Microbiological Quality ◽

Chicken Breast ◽

Microbiological Analysis ◽

Least Squares Regression ◽

Burger Model ◽

Factors Affecting ◽

Poultry Products ◽

Msi Analysis

The aim of this study was to investigate on an industrial scale the potential of multispectral imaging (MSI) in the assessment of the quality of different poultry products. Therefore, samples of chicken breast fillets, thigh fillets, marinated souvlaki and burger were subjected to MSI analysis during production together with microbiological analysis for the enumeration of Total Viable Counts (TVC) and Pseudomonas spp. Partial Least Squares Regression (PLS-R) models were developed based on the spectral data acquired to predict the “time from slaughter” parameter for each product type. Results showed that PLS-R models could predict effectively the time from slaughter in all products, while the food matrix and variations within and between batches were identified as significant factors affecting the performance of the models. The chicken thigh model showed the lowest RMSE value (0.160) and an acceptable correlation coefficient (r = 0.859), followed by the chicken burger model where RMSE and r values were 0.285 and 0.778, respectively. Additionally, for the chicken breast fillet model the calculated r and RMSE values were 0.886 and 0.383 respectively, whereas for chicken marinated souvlaki, the respective values were 0.934 and 0.348. Further improvement of the provided models is recommended in order to develop efficient models estimating time from slaughter.

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