Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat

LWT ◽  
2021 ◽  
pp. 111459
Author(s):  
Muhammad Hayat Jaspal ◽  
Muawuz Ijaz ◽  
Hafiz Anwaar ul Haq ◽  
Muhammad Kashif Yar ◽  
Bilal Asghar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
And Storage ◽  
Storage Properties ◽  
Chicken Breast Meat

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

2011 ◽  
Vol 74 (11) ◽  
pp. 1833-1839 ◽  
Author(s):  
L. L. KUDRA ◽  
J. G. SEBRANEK ◽  
J. S. DICKSON ◽  
A. F. MENDONCA ◽  
Q. ZHANG ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Effective Means ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
High Co2 ◽  
Poultry Products ◽  
Chicken Breast Meat

Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO2+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO2+CO MAP (0.55 ± 0.03 kGy and 0.54 ±0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO2+CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.

scholarly journals Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

2012 ◽  
Vol 91 (2) ◽  
pp. 505-511 ◽  
Author(s):  
F. Avila-Ramos ◽  
A. Pro-Martínez ◽  
E. Sosa-Montes ◽  
J.M. Cuca-García ◽  
C.M. Becerril-Pérez ◽  
...  
Keyword(s):  
Vitamin E ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Chicken Breast Meat

Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide

2012 ◽  
Vol 75 (10) ◽  
pp. 1728-1733 ◽  
Author(s):  
LI L. KUDRA ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
AUBREY F. MENDONCA ◽  
Q. ZHANG ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Cross Contamination ◽  
Breast Meat ◽  
High Co2 ◽  
Poultry Products ◽  
Chicken Breast Meat

Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen. Vacuum or modified atmosphere packaging is a common packaging technique used by the meat and poultry industry to extend the shelf life of meat products. In addition, irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry products. Irradiation in combination with high-CO2+CO modified atmosphere packaging (MAP) was investigated in this study for the control of Campylobacter jejuni in chicken breast meat. The radiation sensitivity (D10-value) of this foodborne pathogen in chicken breast meat was similar in vacuum or high-O2 MAP (0.31 ± 0.01 kGy in vacuum packaging and 0.29 ± 0.03 kGy in MAP). C. jejuni survived in both vacuum and high-CO2 MAP through 6 weeks of refrigerated storage. Irradiation was effective for eliminating C. jejuni from meat or poultry packaged in vacuum or MAP, and should reduce the chance of cross-contamination in retail stores or home kitchens. However, irradiated off-odor and sour aroma were observed for raw, irradiated chicken breast packaged with either vacuum or MAP. Therefore, additional means to mitigate quality changes appear necessary for these products.

scholarly journals Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere

2018 ◽  
Vol 27 (3) ◽  
pp. 349-362 ◽  
Author(s):  
M. Chmiel ◽  
E. Hać-Szymańczuk ◽  
L. Adamczak ◽  
D. Pietrzak ◽  
T. Florowski ◽  
...  
Keyword(s):  
Chicken Breast ◽  
Modified Atmosphere ◽  
Quality Changes ◽  
Breast Meat ◽  
Chicken Breast Meat

Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

1999 ◽  
Vol 62 (11) ◽  
pp. 1303-1307 ◽  
Author(s):  
SABINE VAN CALENBERG ◽  
BEN PHILIPS ◽  
WIM MONDELAERS ◽  
OSWALD VAN CLEEMPUT ◽  
ANDRE HUYGHEBAERT
Keyword(s):  
Storage Temperature ◽  
Electron Beams ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Chicken Breast ◽  
X Rays ◽  
Breast Meat ◽  
The Mean ◽  
And Storage ◽  
Chicken Breast Meat

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5°C was between 13 and 24 μg per 100-g product lower than in samples stored and/or ionized at −18°C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5°C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 μgof thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 ± 4.9°C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

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