Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

2004 ◽  
Vol 78 (2) ◽  
pp. 253-259 ◽  
Author(s):  
M. Karaoglu ◽  
M.I. Aksu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Skin Colour ◽  
Colour Properties ◽  
Post Mortem ◽  
Breast Meat ◽  
B Values ◽  
Ph Values ◽  
Broiler Diet

AbstractThis research was carried out to determine the effects of commercial probiotic (115-Biogallinox) on the colour properties of carcasses and dissected products in broilers. Ross-308 male chicks were given probiotic (P0:0 g/kg, P1:1 g/kg and P2:2 g/kg) containing Saccharomyces cerevisiae for 49 days. At the end of the trial all birds were slaughtered, and pH and skin colour of the carcasses were determined at various times during the first 24 h (1, 3, 7, 12, 17 and 24 h). After dissection, breasts and drumsticks were divided into two groups for vacuum packaging and aerobic packaging. Packaged breasts and drumsticks were stored at 3 ± 0.5°C for 12 days. During the storage period, the colours of breast meat, drumstick meat and drumstick skin were determined.pH values of carcasses decreased (P < 0.01) over the 24-h period post mortem. The pH values of the P1 group were lower than the P0 and P2 groups (P < 0.01). L*, a* and b* values increased during the 24-h period and the P0 group had lower a* values than the P1 and P2 groups (P < 0.05). The use of probiotic in the broiler diet had no effect on L*, a* and b* values of breast and drumstick muscle. The L* and a* values of breast muscles were lower than drumstick muscles (P < 0.05). The values of b* in aerobic packaged breasts and drumsticks were higher than when vacuum packaged (P < 0.01). L* and b* values were also affected by storage period. While the L* and b* values of drumstick skin were higher than of drumstick meat, a* values in drumstick meat were higher (P < 0.05). The packaging had no effect on drumstick colour values (drumstick meat and drumstick skin) and L* and b* values decreased during the storage period.

scholarly journals Effect of Different Antimicrobial Applications on Color Stability of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. D. Garnica ◽  
M. F. Miller ◽  
D. A. Vargas ◽  
A. R. English ◽  
K. E. Hanlon ◽  
...  
Keyword(s):  
Peracetic Acid ◽  
Storage Period ◽  
Color Stability ◽  
The Other ◽  
Color Analysis ◽  
B Values ◽  
Positive Effects ◽  
Ph Values ◽  
Ground Pork ◽  
Hue Angle

ObjectivesThe purpose of the study was to evaluate color changes during dark storage of ground pork following application with one of three different antimicrobial interventions to pork trim.Materials and MethodsTreatments included a control (no antimicrobial), lactic acid (LA; 3%), PAA+Titon [sulfuric acid and sodium sulfate (pH 1.3) combined with peracetic acid (350 ppm)], PAA+Acetic [peracetic acid (400 ppm) with 2% acetic acid]. Four 22.7-kg batches of pork trim were treated with one intervention, ground [coarse (3/16’’) followed by a fine (1/8”) grind] and packaged in 454-g rollstock vacuum packaging (n = 40/treatment). After random assignment to an aging time (0, 7, 14, 21, or 28 d), product was held under dark storage at 2–4°C. On each storage day, samples (n = 8/treatment) were opened and L*, a*, and b* values were taken using a HunterLab Miniscan XE spectrophotometer at 0 min, 10 min, and 20 min for bloom color analysis, with hue angle [arctangent (b*/a*)] and chroma [ (a* + b*)1/2 ] calculated from a* and b* values. For pH, 5 g of sample and 90 mL of distillated water were homogenized and analyzed with a bench top pH probe. Finally, fat, moisture, and protein percentage were determined using a FOSS FoodScan. Statistical analysis was conducted using the GLM procedure of SAS with a means separation using the Tukey adjustment and significance set at P < 0.05.ResultsProximate analysis of the ground pork in this study showed 20.04 ± 1.13% for fat, 61.15 ± 1.11% for moisture, and 16.83 ± 0.39% for protein content. For initial pork color, at 0 min, LA had greater L* values compared to PAA+Titon at 0d, 7d and 14d (P < 0.05), but no treatment differences were detected in L* values at 21d and 28d (P > 0.05). After 10 min of bloom time, PAA+Titon maintained the highest chroma value throughout all aging days (P < 0.05) demonstrating the most color intensity. At 21d PAA+Titon increased blooming properties through 20min (P < 0.05), based on a*, while control samples had no bloom development (P > 0.05). At 21d and 28d aging LA hue angle was highest (P < 0.05) indicating more potential metmyoglobin discoloration. PAA+Titon presented the highest pH values compared to all the other treatments for each day during the storage period except for Day 14, while LA presented lower values compared to all the other treatments for each day (P < 0.05).ConclusionAs an organic acid application on pork trim prior to grinding, PAA+Titon demonstrates positive effects on color of ground pork based on color and pH values, after post-grinding storage.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

scholarly journals Myopathy of slaughter chickens

2006 ◽  
Vol 54 (5) ◽  
pp. 49-56
Author(s):  
Ivo Ingr ◽  
Radomír Božek ◽  
Miroslav Jůzl
Keyword(s):  
Electric Conductivity ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Post Mortem ◽  
Breast Meat ◽  
Ph Values ◽  
Chicken Muscles ◽  
Meat Colour ◽  
Biochemical Development ◽  
Quality Chickens

High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat. So called myopathies of the chicken breast meat occur in the low extent. It is typical variation in dark colouring of breast muscle. Veterinary supervision confiscates chickens embodying myopathy by reason of sensorical unacceptable dark muscle colour. Deepness of colour is evaluated by adspection of veterinary supervisors. It is tendency leading to find out objective parameters for evaluating this sensual chicken meat colour variation. Incidence of the chickens with myopathy has been evaluating for 3 years in big poultry slaughter, therewithal high-quality chickens and chickens with perspicuous myopathy have been taking out of slaughter-line. Electric conductivity values and pH values were measuring during 60 till 330 minutes post mortem in breast muscles. Aproximately 9 millions chicken was annually slaughtered and 13 thousands of them was confiscated out of the slaughter line by reason of myopathy. It amounts to 0.14 per cent of annually count of processed chickens. Myopatical chickens had significantly higher muscle pH values as compared with healthy ones. Healthy chicken muscles decreased on ultimative pH values aproximately past 3 hours post mortem. It means pH 6.03, and after 300 minutes decreased to pH 5.82. However, myopatical chickens values varied from pH 6.46 to pH 6.30. Concurrently measured values of electric conductivity significantly corellated with pH values. Whereto, it's predication of similarity chicken myopathies and dark, firm, dry (DFD) pork or turkey meat. Beyond unacceptable dark meat colour have disadvantage in poor post mortem acidifying of the meat and in consequence of microbial proteolyse. Significantly correlation between pH and electric conductivity values foreshadows on identification of myopatical chicken meat by means of conductivity measuring.

scholarly journals Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1087
Author(s):  
Marek Hudák ◽  
Boris Semjon ◽  
Dana Marcinčáková ◽  
Lukáš Bujňák ◽  
Pavel Naď ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Humic Substances ◽  
Broiler Chickens ◽  
Storage Period ◽  
Basal Diet ◽  
Control Group ◽  
Total Protein Content ◽  
Breast Meat ◽  
Broiler Diet

This study was conducted to examine the effect of two humic substances (HS) supplemented in broilers’ diet on the breast meat quality of broiler chickens. In this experiment, 120 pieces of one-day-old COBB500 broiler chickens were used. Broilers were divided into three groups, each containing 40 birds with three replications (13, 13, and 14 per one pen). Fattening lasted 38 days. The first experimental diet was supplemented with 0.7% of HS (HS0.7) and the second was enriched with 0.7% of acidified HS (HSA0.7). The control group of broilers (C) was fed a basal diet without the addition of any supplements. HS0.7 samples had the highest total protein content and the lowest content of fat (p < 0.01). The effects of broiler diet and storage had a significant impact on the pH of breast samples, p < 0.001 and p < 0.05, respectively. Supplementation of HS in broiler diet positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (p < 0.05). HSA0.7 samples had significantly better juiciness after the storage period (p < 0.001). The quality of meat produced with supplementation of HS in broilers’ feed can be considered as valuable in human nutrition due to improved protein and fat content with decreased lipid oxidation.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

A note on some factors influencing muscle pH values in commercial pig carcasses

1978 ◽  
Vol 26 (2) ◽  
pp. 229-232 ◽  
Author(s):  
W. C. Smith ◽  
A. Wilson
Keyword(s):  
Least Squares ◽  
Practical Significance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
First Order ◽  
Commercial Grade ◽  
Ph Values ◽  
Factors Influencing ◽  
Muscle Ph ◽  
Pig Carcasses

ABSTRACTMeasurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

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