scholarly journals The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Darren Juniper ◽  
Caroline Rymer
Keyword(s):  
Bird Species ◽  
Rich Source ◽  
Poultry Meat ◽  
Cooking Methods ◽  
Breast Meat ◽  
Cooking Method ◽  
Game Meat ◽  
Free Range

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.

scholarly journals The meat quality of layer males from free range in comparison with fast growing chickens

2009 ◽  
Vol 54 (No. 11) ◽  
pp. 490-497 ◽  
Author(s):  
M. Lichovníková ◽  
J. Jandásek ◽  
M. Jůzl ◽  
E. Dračková
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Poultry Meat ◽  
Meat Production ◽  
Breast Meat ◽  
Fast Growing ◽  
Free Range ◽  
Overall Acceptability ◽  
Breast Meat Yield

: In chick hatcheries, males of laying hybrids are considered to be “waste” and the majority of these males are killed just after hatching. On the other hand, the interest of consumers in products from alternative systems (organic, free-range) is increasing. The idea was to evaluate the meat quality of these males when they have access to free range because there is not such a study available. The aim of this study was to compare the physical and sensory quality of the meat of layer males with fast-growing broilers at the same age when they had both access to free range and when they were fed to 49 and 90 days of age. Slow-growing ISABROWN (IB) layer males and fast-growing Ross 308 (RS) chickens were kept in free-range conditions to evaluate carcass and meat quality at 49 days and 90 days of age. Live weight, carcass yield, breast meat yield and the proportion of abdominal fat were significantly higher (<I>P</I> < 0.001) in RS at both ages. The proportions of fat in the breast meat were significantly lower (<I>P</I> < 0.01) in IB at both ages. The value of pH 24 h was significantly higher in IB and the meat was darker (<I>P</I> < 0.001) in these chickens. The overall acceptability was significantly better (<I>P</I> < 0.01) in IB at 90 days of age. The laying males are acceptable for an alternative system of poultry meat production from the aspect of meat quality. The quality was comparable or even higher in comparison with fast-growing chickens.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
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

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Effects of free-range chickens and geese on insect pests and weeds in an agroecosystem

1996 ◽  
Vol 11 (1) ◽  
pp. 39-47 ◽  
Author(s):  
M. Sean Clark ◽  
Stuart H. Gage
Keyword(s):  
Insect Pests ◽  
Bird Species ◽  
Soil Surface ◽  
Crop Productivity ◽  
Apple Fruit ◽  
Apple Orchard ◽  
Japanese Beetle ◽  
Plum Curculio ◽  
Free Range ◽  
Domestic Bird

AbstractWe evaluated the effects of free-range chickens and geese on insect pests and weeds in an experimental, nonchemical agroecosystem consisting of an apple orchard with intercropped potatoes. The objective was to assess the potential of these domestic bird species as biological control agents. Four insect pests were studied: plum curculio, apple maggot, Japanese beetle, and Colorado potato beetle. Chickens fed on several potential crop pests, including Japanese beetle. Although Japanese beetles were less abundant on apple trees when chickens were present, the proportion of damaged fruit was not reduced. Furthermore, chickens did not affect weed abundance or crop productivity. In contrast, geese were effective weeders. Their activities reduced weed abundance and increased potato plant growth and yields compared with a minimally weeded control. In addition, the activities of geese indirectly reduced apple fruit damage by plum curculio and increased the proportion of pest-free fruit, possibly because removal of vegetation by the geese reduced humidity at the soil surface and therefore reduced the activity of plum curculio.

A short note on Chinae Hans Muscuovy ducks in Bengal, India

2003 ◽  
Vol 33 ◽  
pp. 93-95 ◽  
Author(s):  
S. Banerjee ◽  
S. Banerjeel
Keyword(s):  
West Bengal ◽  
Short Note ◽  
Poultry Meat ◽  
Eastern Region ◽  
The West ◽  
Free Range ◽  
Cairina Moschata ◽  
Mule Duck

SummaryMuscuovy ducks (Cairina moschata) are popular as a source of poultry meat. Reports on availability of Muscovies (in the free range system of management) in the eastern region of Indu is lacking. In the West Bengal state of Indu two strains of Muscovies have been identified, the strains resemble Black Muscuovy L 303 and White Muscuovy ducks. Ironically they are known as Chinae haras (Chinese duck). Presently a detailed study is being conducted by the author and is being used to develop a strain of broader duck (mule duck) in the region. Reports on availability of Muscovies in this part of the subcontinent are lacking.

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Zhao Shuangjuan ◽  
Feng Xi ◽  
Huang Zhicheng ◽  
Duan Changsheng ◽  
Tang Jixia ◽  
...  
Keyword(s):  
Chemical Compounds ◽  
Cooking Methods ◽  
Breast Meat ◽  
Umami Taste

Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age

2018 ◽  
Vol 58 (9) ◽  
pp. 1726 ◽  
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
F. B. Ferrari ◽  
A. Giampietro-Ganeco ◽  
P. A. Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shear Force ◽  
Aging Process ◽  
Control Group ◽  
Breast Meat ◽  
Free Range ◽  
Final Yield ◽  
Effects Of Aging

We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19; P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg; P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%; P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%; P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens.

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

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