Characterization of
            Salmonella
            spp.‐specific bacteriophages and their biocontrol application in 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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Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing

Journal of Food Protection ◽

10.4315/0362-028x-62.9.980 ◽

1999 ◽

Vol 62 (9) ◽

pp. 980-985 ◽

Cited By ~ 68

Author(s):

R. Y. MURPHY ◽

B. P. MARKS ◽

E. R. JOHNSON ◽

M. G. JOHNSON

Keyword(s):

Thermal Processing ◽

Thermal Inactivation ◽

Process Condition ◽

Medium Composition ◽

Chicken Meat ◽

Listeria Innocua ◽

Chicken Breast ◽

Breast Meat ◽

Salmonella Spp ◽

Chicken Breast Meat

Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

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Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat

Animal Science Journal ◽

10.1111/asj.12960 ◽

2017 ◽

Vol 89 (3) ◽

pp. 597-605

Author(s):

Masanori Matsuishi ◽

Yoshitaka Eda ◽

Emi Saito ◽

Shohei Yamamoto ◽

Kenji Kanamori ◽

...

Keyword(s):

Adenosine Triphosphatase ◽

Chicken Breast ◽

Breast Meat ◽

Adenosine Triphosphatase 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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