Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage

2000 ◽  
Vol 65 (1) ◽  
pp. 9-14 ◽  
Author(s):  
C. Alasnier ◽  
A. Meynier ◽  
M. Viau ◽  
G. Gandemer
Keyword(s):  
Chicken Breast ◽  
Refrigerated Storage ◽  
Thigh Muscles

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.

scholarly journals Influence of Lime Juice on the Pink Discoloration and Quality of Sous-Vide Processed Chicken Breast During Refrigerated Storage

2016 ◽  
Vol 39 (6) ◽  
pp. 726-731 ◽  
Author(s):  
Go-Eun Hong ◽  
Prabhat Kumar Mandal ◽  
Ji-Han Kim ◽  
Woo-Joon Park ◽  
Jae-Wook Oh ◽  
...  
Keyword(s):  
Chicken Breast ◽  
Refrigerated Storage ◽  
Lime Juice ◽  
Sous Vide ◽  
Pink Discoloration

Effect of Low-Dose Radiation on Microbiological, Chemical, and Sensory Characteristics of Chicken Meat Stored Aerobically at 4°C

2006 ◽  
Vol 69 (5) ◽  
pp. 1126-1133 ◽  
Author(s):  
CHRISTIANA C. BALAMATSIA ◽  
KONDYLIA ROGGA ◽  
ANASTASIA BADEKA ◽  
MICHAEL G. KONTOMINAS ◽  
IOANNIS N. SAVVAIDIS
Keyword(s):  
Shelf Life ◽  
Low Dose ◽  
Chicken Breast ◽  
Refrigerated Storage ◽  
Γ Radiation ◽  
Chemical Indicators ◽  
Brochothrix Thermosphacta ◽  
Viable Bacteria ◽  
Sensorial Evaluation ◽  
Yeasts And Molds

The effect of γ-radiation (0.5, 1, and 2 kGy) on the shelf life of fresh skinless chicken breast fillets stored aerobically at 4°C was evaluated. Microbiological, chemical, and sensorial changes occurring in chicken samples were monitored for 21 days. Irradiation reduced populations of bacteria, i.e., total viable bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), and the effect was more pronounced at the highest dose (2 kGy). Pseudomonads, yeasts and molds, and Enterobacteriaceae were highly sensitive to γ-radiation and were completely eliminated at all doses. Of the chemical indicators of spoilage, thiobarbituric values for nonirradiated and irradiated aerobically packaged chicken samples were in general low (<1 mg of malonaldehyde per kg of muscle) during refrigerated storage for 21 days. With regard to volatile amines, both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for nonirradiated aerobically packaged chicken increased steeply, with final values of ca. 20.3 and 58.5 mg N/100 g of muscle, respectively. Irradiated aerobically packaged chicken samples had significantly lower TMA-N and TVB-N values (P < 0.05) of ca. 2.2 to 3.6 and 30.5 to 37.1 mg N/100 g of muscle, respectively, during refrigerated storage for 21 days. Of the biogenic amines monitored, only putrescine and cadaverine were detected in significant concentrations in both nonirradiated and irradiated chicken samples, whereas histamine formation was noted only in nonirradiated samples throughout storage. On the basis of sensorial evaluation, low-dose irradiation (0.5 and 1.0 kGy) in combination with aerobic packaging extended the shelf life of fresh chicken fillets by ca. 4 to 5 days, whereas irradiation at 2.0 kGy extended the shelf life by more than 15 days compared with that of nonirradiated chicken.

scholarly journals The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1155
Author(s):  
Kamil Sierżant ◽  
Małgorzata Korzeniowska ◽  
Janusz Orda ◽  
Aneta Wojdyło ◽  
Florence Gondret ◽  
...  
Keyword(s):  
Weight Gain ◽  
Oxidative Stability ◽  
Body Weight Gain ◽  
Frozen Storage ◽  
Chicken Breast ◽  
Control Group ◽  
Feed Conversion ◽  
Performance Indices ◽  
Broiler Meat ◽  
Thigh Muscles

The effects of dietary supplementation with extracts of rosemary (RO) and blackcurrant (BC) on the performance indices and the oxidative stability of broiler meat were investigated during a 35-d experiment. For the experiment, 120 one-day-old male Hubbard Flex broiler chicks were randomly allocated to 5 experimental groups (control group and 4 treatments, each in 6 replications, 24 birds per group, 4 birds per replicate) and fed control starter and grower diets or basal diets containing two concentrations (2.5 and 5 g/kg) of the RO and BC extracts. Basic performance traits (body weight gain, feed intake, feed conversion) were recorded during the trial. At the end of the experiment, pectoral and thigh muscles were collected. Thiobarbituric acid (TBA) assays using the muscles samples were performed after 1 and 5 d of chilling (4 °C) and after 90 d of frozen storage (−18 °C). The inclusion of RO and BC in the birds’ diet had no significant effects on weight gain and feed conversion ratio of chickens, or on carcass characteristics, compared with control group. Enrichment of chicken diet with RO and BC did not affect the oxidative stability of chicken breast muscles, but the tested extracts significantly reduced the malondialdehyde (MDA) formation in frozen thigh muscles.

scholarly journals The effect of essential oils on cholesterol content in chicken meat

10.5219/1691 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1069-1081
Author(s):  
Mária Angelovičová ◽  
Michal Angelovič ◽  
Peter Zajác ◽  
Jozef Čapla ◽  
Klaudia Šaraková ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Dry Matter ◽  
Citrus Fruit ◽  
Cholesterol Content ◽  
Chicken Breast ◽  
Control Group ◽  
Thigh Muscles ◽  
Feed Supplements ◽  
Cinnamon Essential Oil

The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler chickens of the Cobb 500 hybrid combination according to the feed supplement used thyme essential oil, cinnamon essential oil, commercial citrus fruit essential oil, and their combination. The control group was without the use of experimental feed supplements and commercial coccidiostats were used in their feed mixtures. The experiment lasted 40 days in welfare conditions. Broiler chickens were used for sample preparation of breast and thigh muscles with the skin and their analysis for dry matter, fat and cholesterol contents. Samples were analyzed using a Nicolet 6700 FT-IR Fourier transform infrared spectrometer. The results were processed by the SAS system program, version 8.2. The results, which were evaluated, indicated a tendency to reduce the cholesterol content in chicken breast muscle due to cinnamon essential oil and the combination of cinnamon essential oil with citrus fruit essential oil as well as thyme essential oil with citrus fruit essential. In the achieved results of dry matter, fat, and cholesterol content in breast and thigh muscles, the difference between the effects of the used feed supplements based on essential oils and concerning the control group were not statistically significant p >0.05. The correlation was a statistically significant strong linear relation only between dry matter content and fat content due to thyme and cinnamon essential oils. In conclusion, it was stated that the investigation of the feed supplement effect based on essential oils is an open question concerning the production of safe food of animal origin.

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