Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products

2013 ◽  
Vol 9 (2) ◽  
pp. 209-215 ◽  
Author(s):  
Athanasios E. Labropoulos ◽  
Theo Varzakas ◽  
Stelios Anestis ◽  
Tsoukos Kostas ◽  
Panagiotis Panagiotou
Keyword(s):  
Water Activity ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Adhesive Properties ◽  
Plastic Bags ◽  
Vegetable Products ◽  
Waxy Corn ◽  
Cooked Meat ◽  
Wheat Flours

AbstractThe production of coated foods using batters and breading is widespread in various meat, fish and vegetable products including poultry, i.e. chicken meat cuts. Thus, samples of coated and uncoated chicken meat cuts, i.e. leg and breast, fried or baked were applied in this study. Five batter samples as well as a breading coating sample were evaluated against non coated samples for physicochemical and sensory characteristics. The results indicated that batters enriched with protein produced coating systems with increased crispiness and adhesion while batters enriched with modified corn starches resulted in improved product yields. A combination of wheat flours with modified waxy corn starches resulted in products with excellent adhesive properties, desirable thickness, good crispness and appearance. The cooked meat pieces (coated and uncoated) were packaged after cooling in plastic bags and stored at ‒18C for further analysis, i.e. moisture, water activity, thiobarbituric acid (TBA) and pH values. The results showed reduction in moisture and water activity values and increase in pH and TBA values for the tested (coated and uncoated) products at 0, 1, 4, 8, 12, 16 and 24 weeks of testing periods. Sensory evaluation analysis showed a significant preference for the coated samples compared to the uncoated products.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

scholarly journals Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Anna Kononiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Nitrite Reduction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Cooked Meat ◽  
Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

scholarly journals Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 76
Author(s):  
José Ángel Pérez-Álvarez ◽  
Alba Roldán-Verdú ◽  
Asunción Martínez-Mayoral ◽  
Estrella Sayas-Barberá ◽  
Casilda Navarro-Rodríguez de Vera ◽  
...  
Keyword(s):  
Color Space ◽  
Meat Products ◽  
Industrial Process ◽  
Thiobarbituric Acid ◽  
Nitrite Level ◽  
Substitution Level ◽  
Fatty Acids Profile ◽  
Residual Level ◽  
Residual Nitrite ◽  
Cooked Meat

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite level (RNL), were determined. In a traditional FTCS formula, the COG was used to replace pork back fat (substitution level 0%, 25%, 50%, and 75%). In FTCS, RNL were not detected in COG samples. The 75% substitution with COG increased moisture content. COG addition increased pH. For Aw, COG addition decreased their values in FTCS. The 50% and 75% of COG substitution increased TBA values. FTCS fat content for COG-added samples showed values between 22.35 and 23.85 (g fat/100 g). Thus, the use of chia oleogels is feasible in an industrial process and can be a good source to reduce nitrite residual level.

scholarly journals Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1855
Author(s):  
Khabat Noori Hussein ◽  
Barbara Csehi ◽  
Surányi József ◽  
Horváth Ferenc ◽  
Gabriella Kiskó ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Total Inhibition ◽  
Microbiological Characteristics ◽  
In Vitro Antibacterial Activity

The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.

scholarly journals Effects of pH, Water Activity, Nitrite and Sorbic Acid on the Growth Rate of Listeria monocytogenes in Cooked Meat Products and Raw Ham

2012 ◽  
Vol 59 (4) ◽  
pp. 186-191
Author(s):  
Naoko Kamisaki-Horikoshi ◽  
Yukio Okada ◽  
Kazuko Takeshita ◽  
Takashi Sameshima ◽  
Keizo Arihara
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Sorbic Acid ◽  
Meat Products ◽  
Effects Of Ph ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1241
Author(s):  
Yuthana Phimolsiripol ◽  
Srirana Buadoktoom ◽  
Pimporn Leelapornpisid ◽  
Kittisak Jantanasakulwong ◽  
Phisit Seesuriyachan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Microbial Count ◽  
Basella Alba ◽  
Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Sign in / Sign up

Export Citation Format

Share Document