Effect of vacuum tumbling and red beetroot juice incorporation on quality characteristics of marinated chicken breast and leg meats

2019 ◽  
Vol 50 (1) ◽  
pp. 143-156
Author(s):  
Prashant Singh ◽  
Sanjay Yadav ◽  
Ashok Pathera ◽  
Diwakar Sharma
Keyword(s):  
Meat Products ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Refrigerated Storage ◽  
Beetroot Juice ◽  
Breast Meat ◽  
Content Type ◽  
Treated Breast ◽  
Shear Press ◽  
Cooking Yield

Purpose The purpose of this study was to assess the effect of vacuum tumbling and red beetroot juice (RBJ) incorporation on quality characteristics of marinated chicken breast and leg meat cuts. Design/methodology/approach Vacuum tumbling of breast and leg meat cuts was carried for a duration of 2 h and compared with control (0 h tumbling) and traditionally marinated (6 h) meat cuts. Vacuum-tumbled treatments were also marinated using RBJ in place of water to assess the combined effect of RBJ and vacuum tumbling. All the cuts were cooked in an oven at 170°C for 40 min. Quality characteristics of fresh and refrigerated products were analysed. Findings Vacuum tumbling for 2 h resulted in a significant (p < 0.05) increase in marinade pickup, water-holding capacity (WHC), cooking yield, moisture and ash content and a significant (p < 0.05) decrease in hardness, gumminess, chewiness and shear press values in both types of meat. Breast meat treatments had significantly (p < 0.05) higher WHC, moisture, protein, cohesiveness and gumminess and significantly lower fat content, hardness and shear press values than leg meat treatments. Control breast and leg meats had marinade pickup of 9.19 and 9.31 per cent and cooking yield of 69.08 and 68.31 per cent, respectively, whereas corresponding values for treated breast and leg meats varied from 11.28 to 11.98 per cent and 73.32 to 74.94 per cent, respectively. Sensory scores declined significantly (p < 0.05) during refrigerated storage. On the 12th day of storage, control breast and leg meat cuts had acceptability scores of around 5.0, whereas all other treatments had acceptability scores between 6.0 and 7.0 on an eight-point scale, with RBJ-treated products having the highest acceptability. All the products were also microbiologically safe up to the 12th day of refrigerated storage. Originality/value The research is valuable to meat processors because vacuum tumbling for 2 h using RBJ as marinade can be used in place of 6 h of traditional marination for developing marinated chicken breast and leg meat products.

scholarly journals Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

2020 ◽  
Vol 99 (3) ◽  
pp. 1788-1796 ◽  
Author(s):  
Hee-Jin Kim ◽  
Hye-Jin Kim ◽  
JinJoo Jeon ◽  
Ki-Chang Nam ◽  
Kwan-Seob Shim ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

scholarly journals Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2152
Author(s):  
Sin-Young Park ◽  
Hack-Youn Kim
Keyword(s):  
Broiler Chicken ◽  
Principal Component ◽  
Chicken Breast ◽  
Flavor Evaluation ◽  
Breast Meat ◽  
Shear Forces ◽  
Quality Properties ◽  
Ph Values ◽  
Water Contents ◽  
Cooking Yield

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

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.

Carcass and meat quality characteristics of South African indigenous chickens

2016 ◽  
Author(s):  
Ramokone Motsepe ◽  
Monnye Mabelebele ◽  
David Norris ◽  
David Brown ◽  
Jones Ngambi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Male And Female ◽  
Indigenous Chickens ◽  
Commercial Grower ◽  
Colour Parameters

The present study was performed to determine the carcass and meat quality characteristics of male and female Ovambo and Potchefstroom koekoek (PK) indigenous chickens. A total of 320 male and female day old Ovambo and PK were randomly assigned to a 2 (breed) × 2 (sex) factorial arrangement in a completely randomised design. The chickens were raised from day-old and fed on a commercial grower diet containing 11.5 MJ/ME kg DM and 20 % crude protein until 18 weeks of age. Carcass traits of the Ovambo and PK were similar; however, male chickens had higher carcass traits than their female counterparts. Breed, sex and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly amongst the breeds, sex and time period. The sensory evaluations of the chicken breeds were observed to be similar. However, tenderness of the breast meat as measured by shear force was higher for PK than Ovambo chickens. Fatty acid profiles of the chickens were not affected by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many diseases. Ovambo and PK chickens showed good meat quality traits. This information can assist in promoting production of indigenous chicken lines in South Africa.

scholarly journals Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

2011 ◽  
pp. 55-62 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Snezana Savatic ◽  
Tatjana Tasic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Paprika Oleoresin ◽  
Experimental Group ◽  
Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

scholarly journals 362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 96-96
Author(s):  
Alexander M Stelzleni
Keyword(s):  
Rheological Properties ◽  
Meat Products ◽  
Value Added ◽  
Normal Breast ◽  
Pectoralis Major ◽  
Chicken Breast ◽  
Processed Meat ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

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