Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods

Poultry meat has been shown to be a rich source of carnosine and anserine (CRC) but little is known of the effects of bird species and the system under which it is reared have on the concentrations of CRC. Retail samples of breast meat from conventional chicken, free range chicken and pheasant, and breast meat from wild caught pheasant were procured and subjected to five different cooking methods: frying, grilling, boiling, microwaving and roasting. CRC were greater in uncooked pheasant than chicken (P< 0.05) and greater in free range than conventionally reared chicken (P<0.05). There were no differences in CRC between retail and wild caught pheasant. Cooking method affected CRC content; boiling and microwaving resulted in lower CRC contents than grilling, roasting or frying (P < 0.05). Pheasant is a richer source of CRC than conventionally reared chicken, although free range chicken produces meat of similar CRC content to pheasant.

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Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

Poultry Science ◽

10.3382/ps/pev099 ◽

2015 ◽

Vol 94 (6) ◽

pp. 1379-1388 ◽

Cited By ~ 1

Author(s):

M.W. Schilling ◽

V. Radhakrishnan ◽

Y. Vizzier-Thaxton ◽

K. Christensen ◽

J.B. Williams ◽

...

Keyword(s):

Atmospheric Pressure ◽

Sensory Quality ◽

Cooking Methods ◽

Breast Meat ◽

Low Atmospheric Pressure ◽

Broiler Breast

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Effects of Cooking Methods on Textural Properties and Water-Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times

Journal of Texture Studies ◽

10.1111/jtxs.12088 ◽

2014 ◽

Vol 45 (5) ◽

pp. 377-386 ◽

Cited By ~ 6

Author(s):

Youngseung Lee ◽

Rui Xiong ◽

Yoon Hyuk Chang ◽

Casey M. Owens ◽

Jean-Francois Meullenet

Keyword(s):

Textural Properties ◽

Water Holding Capacity ◽

Cooking Methods ◽

Breast Meat ◽

Broiler Breast ◽

Water Holding

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Beef Retail Identification Cuts

EDIS ◽

10.32473/edis-4h380-2017 ◽

2017 ◽

Vol 2017 (6) ◽

Author(s):

Brian J. Estevez ◽

Chad Carr ◽

Larry F. Eubanks

Keyword(s):

Visual Representation ◽

Cooking Methods ◽

Retail Cuts

A visual representation of the beef retail cuts along with suggested cooking methods.

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Analysis of Selected Micronutrients Before And After Leaching of Spinach and Amaranth gangeticus,Processed by Different Cooking Methods

PARIPEX-INDIAN JOURNAL OF RESEARCH ◽

10.15373/22501991/feb2013/54 ◽

2012 ◽

Vol 2 (2) ◽

pp. 158-160

Author(s):

YASMIN. A YASMIN. A ◽

◽

Varalakshmi Rajam. S

Keyword(s):

Cooking Methods ◽

Before And After

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Intestinal digestibility of selected minerals, growth performance and meat quality in turkeys fed diets supplemented with different sources and levels of zinc

Annals of Animal Science ◽

10.2478/aoas-2020-0093 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Kamil Otowski ◽

Aleksandra Drażbo ◽

Katarzyna Ognik ◽

Krzysztof Kozłowski

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Redox Status ◽

Bursa Of Fabricius ◽

Breast Meat ◽

Zn Addition ◽

Inclusion Level ◽

Dietary Treatments ◽

Different Sources ◽

Intestinal Digestibility

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

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Colour image analysis for the classification of turkey breast meat according to cooking yield

Sciences des Aliments ◽

10.3166/sda.23.124-127 ◽

2003 ◽

Vol 23 (1) ◽

pp. 124-127

Author(s):

Isabel Sebastáan ◽

V Santé ◽

G Le Pottier ◽

Pascale Marty-Mahé ◽

P Loisel ◽

...

Keyword(s):

Image Analysis ◽

Breast Meat ◽

Colour Image ◽

Cooking Yield

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KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽

10.35792/zot.36.2.2016.12802 ◽

2016 ◽

Vol 36 (2) ◽

pp. 447

Author(s):

Tiltje Andretha Ransaleleh

Keyword(s):

Chemical Composition ◽

Chicken Meat ◽

Cooking Methods ◽

Cooking Method ◽

Mineral Contents ◽

Specific Test ◽

Fresh Meat ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists. Key word: Chemical composition, organoleptic test, processing bat meat

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

International Journal of Veterinary Science ◽

10.37422/ijvs/029 ◽

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.

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