Antilisterial Properties of Marinades during Refrigerated Storage and Microwave Oven Reheating against Post-Cooking Inoculated 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.

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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Journal of Food Quality ◽

10.1155/2018/6754070 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Anna Augustyńska-Prejsnar ◽

Małgorzata Ormian ◽

Zofia Sokołowicz

Keyword(s):

Heat Treatment ◽

Broiler Chicken ◽

Microwave Oven ◽

Sensory Properties ◽

Chicken Breast ◽

Breast Meat ◽

Atmospheric Air ◽

Quality Properties ◽

Chicken Breast Meat ◽

Freezing Storage

The paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. The physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. The sensory evaluation was also conducted. The findings indicate that the duration of storage has effects on the quality of meat stored frozen at −20°C. Unfavourable changes (p<0.05) were observed between the first and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of flavour and aroma, were also observed. The analysis revealed significant (p<0.05) impacts of thawing methods on the meat’s quality properties, depending on the duration of freezing storage. The application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the flavor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a∗) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. The duration of freezing storage and thawing methods has impacts on the meat’s quality, including its processing value. The current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. The current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat’s best quality.

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Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

Meat and Muscle Biology ◽

10.22175/mmb.10777 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

M. D. Byron ◽

M. E. Von Staden ◽

X. Zhang ◽

C. A. Crist ◽

W. Zhai ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Storage Time ◽

Block Design ◽

Chicken Breast ◽

Processing Plant ◽

Quality Traits ◽

Refrigerated Storage ◽

Breast Meat ◽

Chicken Breast Meat

ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200 million annually due to decreased yields and product value. WB samples are lighter, more yellow in appearance, and are characterized by a greater pH and cooking loss than normal breast meat. The objective of this research was to evaluate and compare the instrumental quality traits of normal and WB fillets over storage time to determine if the WB condition dissipates over storage time. Dissipation was defined by the change of severely woody to moderately woody breasts or the change of moderately woody to slightly woody or normal breasts.Materials and MethodsNinety chicken breast samples, 30 from each of the following breast meat categories (normal, moderately woody, and severely woody) were collected from a commercial processing plant on 5 separate occasions for evaluation of dissipation, purge loss and shear force from Day 1 (d1) through Day 5 (d5). A 3 × 6 factorial structure (WB severity × storage time) with 5 replications within a randomized complete block design (sampling occasions as blocks) with subsamples was utilized to evaluate the effects of WB severity (normal, moderate, severe) and storage time (d 0, d 1 to d 5) on dissipation, purge loss and shear force (d 0 and d 5) (SAS version 9.4, Cary, NC).ResultsResults indicated that dissipation was observed on moderate and severe woody breast over storage time. After 5 d of storage at 2–4°C, 84% of SEV WB fillets dissipated to MOD WB, which was greater (P < 0.05) than all other storage times. In comparison, only 40–52% of the MOD WB fillets dissipated to slight WB or NOR breasts after 3–5 d of storage. Purge loss increased throughout storage time for NOR, MOD, and SEV chicken breast meat. In addition, purge loss was less (P < 0.05) for NOR than SEV WB after 1, 2, and 4 d of storage. However, after 5 d of storage, no difference (P > 0.05) existed in purge loss among NOR, MOD, and SEV WB meat. Shear force was greater (P < 0.05) for NOR than MOD and SEV WB meat on Day 0in the upper, middle, and lower portions of the breast. By Day 1, there were no differences (P > 0.05) in shear force among the 3 breast meat severities. After 2, 3, 4, and 5 d of storage, the upper position (cranial part) of SEV WB fillets had greater (P < 0.05) shear force than NOR fillets.ConclusionIn conclusion, the dissipation that occurred in WB meat over refrigerated storage was mainly visual and did not improve overall meat quality.

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

Poultry Science ◽

10.1016/j.psj.2019.12.009 ◽

2020 ◽

Vol 99 (3) ◽

pp. 1788-1796 ◽

Cited By ~ 1

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

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In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2021.100751 ◽

2021 ◽

Vol 30 ◽

pp. 100751

Author(s):

Iman Hematizad ◽

Ali Khanjari ◽

Afshin Akhondzadeh Basti ◽

Ioannis K. Karabagias ◽

Negin Noori ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Chicken Breast ◽

Refrigerated Storage ◽

Breast Meat ◽

Zataria Multiflora ◽

In Vitro Antibacterial Activity ◽

Chicken Breast Meat

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Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

Preventive Nutrition and Food Science ◽

10.3746/jfn.2005.10.4.311 ◽

2005 ◽

Vol 10 (4) ◽

pp. 311-315 ◽

Cited By ~ 1

Author(s):

Seong-Chun Jo ◽

Ki-Chang Nam ◽

Byoung-Rok Min ◽

Dong-Uk Ahn ◽

Sung-Hwan Cho ◽

...

Keyword(s):

Antioxidant Activity ◽

Methanolic Extract ◽

Chicken Breast ◽

Prunus Mume ◽

Breast Meat ◽

Chicken Breast Meat

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Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽

10.3390/ani11020513 ◽

2021 ◽

Vol 11 (2) ◽

pp. 513

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Protein Concentration ◽

Chicken Breast ◽

Moderate Degree ◽

Breast Meat ◽

Moisture Concentration ◽

Severe Degree ◽

Wooden Breast ◽

Taste And Smell ◽

Chicken Breast Meat

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

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.14.3-4.6 ◽

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.

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