Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

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KUALITAS FISIK DAGING BROILER DI PASAR MODERN KOTA BANDAR LAMPUNG

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.2.83-87 ◽

2021 ◽

Vol 5 (2) ◽

pp. 83-87

Author(s):

Akhmad Rangga ◽

Khaira Nova ◽

RR Riyanti

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Broiler Meat ◽

Physical Quality ◽

Modern City ◽

Research Material ◽

Meat Samples ◽

The City ◽

Water Holding

This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses in the modern market of Bandar Lampung City. This research was conducted on Januari-March 2020. The research material was breast fillet meat. Samples came from six modern markets in the city of Bandar Lampung (Mall Boemi Kedaton, Transmart, Central Plaza, Chandra Teluk, Chandra Karang, and Mall Kartini). The variables observed in this study were the degree of acidity (pH), water holding capacity (DIA), and cooking losses. The results of this study indicated that the degree of acidity (pH) in the modern market of Bandar Lampung City ranged from 6,109-6,386. The DIA value in the modern city market Bandar Lampung ranges from 61,157-68,021%, the value of cooking losses in the modern market of Bandar Lampung City ranges from 30,032-39,494%. The results of this study indicate that the pH, DIA, and cooking losses have met the standards for consumption in the six modern markets in the city of Bandar Lampung. Keywords: Broiler, Modern market, Degree of acidity (pH), Water holding capacity (DIA), Cooking losses.

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Assessment of broiler chicken meat quality collected from different markets of Chittagong

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v49i1.49375 ◽

2020 ◽

Vol 49 (1) ◽

pp. 29-36

Author(s):

JC Dey ◽

I Jahan ◽

S Ghosh ◽

BC Halder ◽

MH Ahmad ◽

...

Keyword(s):

Meat Quality ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substance ◽

Broiler Meat ◽

The Road ◽

Chemical Evaluation ◽

Tbars Values ◽

Meat Samples ◽

Water Holding

The study was conducted to assess the quality of broiler meat procured from four different markets of Chittagong city, (Baddar Hat; BH, Pahartoli; PHT, Jhaowtola; JT and Riazuddin bazar; RB). Broiler was collected from each of the market by replicating four times with five birds per replicate for assessing the meat quality in this study. A total of 20 shops was selected randomly and live broilers of similar age were collected from each shop located in the different places of metropolitan city of Chittagong to conduct the experiment. Meat samples were taken from the live broilers to appraise the quality based on the H2O level, pH, water holding capacity (WHC), extract release value (ERV), tyrosine value (TV) and thiobarbituric acid reactive substance value (TBARS) through the laboratory analyses. The data revealed that the TV and TBARS values differed significantly (P<0.01) between markets except for the other parameters (H2O, pH, WHC, ERV). The highest TV value (0.66) was found in the meat of PHT market while lowest TV value (0.54) being in BH and JT markets. The TBARS value was improved (P<0.01) in the meat of BH and JT markets compared to that of other markets. The road distance (RD) and the transporting time (TT) for carrying birds were affected (P<0.01) by markets. It can be concluded that the quality of broiler meat of different markets appears to be good based on the chemical evaluation, even though TT and RD might influence meat quality to a bit. Bang. J. Anim. Sci. 2020. 49 (1): 29-36

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Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Journal of Food Research ◽

10.5539/jfr.v6n1p95 ◽

2017 ◽

Vol 6 (1) ◽

pp. 95

Author(s):

Karola R. Wendler ◽

Francis M. Nattress ◽

Jordan C. Roberts ◽

Ivy L. Larsen ◽

Jennifer Aalhus

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Meat Quality ◽

Quality Characteristics ◽

Retail Markets ◽

Brochothrix Thermosphacta ◽

Colour Saturation ◽

Meat Samples ◽

Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product.

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Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Biotechnology in Animal Husbandry ◽

10.2298/bah0804077e ◽

2008 ◽

Vol 24 (3-4) ◽

pp. 77-92 ◽

Cited By ~ 3

Author(s):

Abd El-Aal ◽

A.I.A. Suliman

Keyword(s):

Body Weight ◽

Carcass Traits ◽

Cooking Loss ◽

Water Holding Capacity ◽

Live Body Weight ◽

Four Levels ◽

Meat Samples ◽

Cooked Meat ◽

Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

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Physical and Sensory Quality of Broiler Meat as Influenced by Dietary Supplementation of Turmeric (Curcuma longa), Garlic (Allium sativum) and in Combinations as a Feed Additive

ANIMAL PRODUCTION ◽

10.20884/1.jap.2018.20.1.633 ◽

2019 ◽

Vol 20 (1) ◽

pp. 61

Author(s):

Sri Purwanti ◽

Zuprizal Zuprizal ◽

Tri Yuwanta ◽

Supadmo Supadmo

Keyword(s):

Sensory Quality ◽

Water Holding Capacity ◽

Poultry Meat ◽

Quality Data ◽

Feed Additive ◽

Broiler Meat ◽

Physical Quality ◽

Water Holding ◽

Basal Ration

This research was conducted to evaluate the effect of turmeric water extract, garlic and combinations of turmeric and garlic as feed additives in broiler diets on the physical and sensory quality of broiler meat. During the study, the chicken were given 5 feeding treatments, i.e. R0 (basal ration without phytobiotic and antibiotics) , R1 (basal diet + 0.015% zinc bacitracin + 2.485% filler), R2 (basal ration + 2.50% TE), R4 (basal ration + 2.00% GE + 0.50% filler), and R5 (basal ration + 2.50% TGE). The base diet was composed of: yellow corn, meat and bone meal, poultry meat meal, soybean meal, oil, mineral mix, calcium carbonate, dicalcium phosphate, salt, L-lysine-HCl, and DL-methionine. Variables observed were physical quality (pH, water holding capacity, cooking lose, and tenderness) and sensory quality. Data regarding physical quality were statistically analyzed by one-way ANOVA followed by the orthogonal contrast for significant results, and data of sensory quality by non-parametric methods such as the Hedonic Kruskal-Wallis test. The results showed that the physical quality of meat had no effect (P>0.05), except the significant water holding capacity (P<0.05) which was lower with phytobiotic extract supplementation. All sensory test parameters in fresh and cooked meat had no effect (P>0.05) following phytobiotic extract supplementation, except for the color and acceptability (P <0.05) in fresh broiler meat. The conclusion of the research was that 2.5% TE, 2.0% GE and 2.5% TGE is capable of acting as a feed additive to increase the physical and sensory quality of broiler meat.

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Meat quality of Morada Nova lambs subjected to different feeding regimes

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n2p911 ◽

2016 ◽

Vol 37 (2) ◽

pp. 911 ◽

Cited By ~ 1

Author(s):

Antônio Clébio Ferreira da Silva ◽

Hélio Henrique Araújo Costa ◽

Maria Claudete Rodrigues Peres ◽

Adaílton Camelo Costa ◽

Diego Rodrigues de Sousa ◽

...

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Meat Product ◽

Live Weight ◽

Water Holding Capacity ◽

Feed Restriction ◽

Longissimus Dorsi Muscle ◽

Ad Libitum ◽

Water Holding

This study aimed to evaluate the effect of pre- and post-calving feed restriction on quantitative characteristics and lipid profile of meat from Morada Nova sheep. Twenty-four male lambs from single births only, with an initial weight of 10.0 ± 3.07 kg and at four months of age, were distributed in a randomized complete design, into three groups: pre-calving restriction (R-PRE; n=8) post-calving restriction (R-POS; n=8), and ad libitum feeding (ADLI; n=8). To make up the experimental treatments, the feeding regime applied previously on the sheep in the last third of pregnancy was considered. Treatments ADLI and R-POS were composed of lambs born from ewes fed ad libitum in the last third of pregnancy. Treatment R-PRE consisted of lambs born from ewes subjected to feed restriction in the last third of pregnancy at 60% of the recommended requirements for the group of ewes feeding ad libitum. For the lambs from treatments ADLI and R-PRE, the diet was supplied allowing 20% of the total supplied as refusals. For the animals from R-POS, a 30% restriction was imposed in relation to the animals feeding ad libitum. Animals were slaughtered with an average live weight of 25 kg. Afterwards, carcasses were chilled at 4 ºC for 24 h. Meat quality measurements were taken on the right side of each carcass; pH was determined immediately after slaughter and then again after chilling. Samples of the longissimus dorsi muscle were collected and frozen at -20 ºC. Moisture, ash, protein, total lipids, water-holding capacity, and cooking loss were determined in the meat samples, which were then subjected to the shear-force test. The sensory analysis was determined by the hedonic-scale test, in which sensory parameters of tenderness, juiciness, flavor, aroma, and overall acceptability and fatty acid profile were evaluated. There was a feed-restriction effect on protein, lipids, and water-holding capacity (P0.05). Saturated fatty acid contents were affected by the treatments (P0.05). Feed restriction does not compromise the physicochemical or sensory quality of Morada Nova lambs meat, but rather provides a meat product of good acceptance.

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Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

Jurnal Aplikasi Teknologi Pangan ◽

10.17728/jatp.5127 ◽

2020 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

Kartika Yaning Alifia ◽

Teysar Adi Sarjana ◽

Rina Muryani

Keyword(s):

Water Content ◽

Meat Quality ◽

Fat Content ◽

Dry Season ◽

Water Holding Capacity ◽

Stress Index ◽

Broiler Meat ◽

White Striping ◽

Broiler Meat Quality ◽

Water Holding

Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season Abstract The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality.

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Ducks’ Growth, Meat Quality, Bone Strength, and Jejunum Strength Depend on Zeolite in Feed and Long-Term Factors

Animals ◽

10.3390/ani11041015 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1015

Author(s):

Jakub Biesek ◽

Mirosław Banaszak ◽

Marek Adamski

Keyword(s):

Body Weight ◽

Meat Quality ◽

Body Weight Gain ◽

Conversion Ratio ◽

Feed Conversion Ratio ◽

Water Holding Capacity ◽

Feed Conversion ◽

Water Holding

The safety of production and the high quality of meat are important aspects of rearing poultry, especially when natural solutions are used. Because of the increasing popularity of duck meat, the aim of the present study was to assess the effect of a diet with an inclusion of zeolite on the growth performance, meat quality, and strength of the bones and jejunum in ducks of different origin, sex, and age at slaughter. The study was conducted on 320 Orvia and Cherry Valley ducks. Birds were allocated to eight groups, according to their sex and origin. Half of the birds received feed with a 4% inclusion of zeolite. Body weight gain, feed intake, and feed conversion ratio per kilogram of gain were calculated. After six or seven weeks, five birds from each group were selected and slaughtered. After dissection, meat quality (pH, water-holding capacity, colour) and the strength of the bones and gut were analysed. The analysis revealed that zeolite was associated with reduced body weight gains and increased feed conversion ratio, but with a higher water-holding capacity of breast muscles in seven-week-old ducks, and with a higher yellowness and water-holding capacity of leg muscles in six-week-old ducks. A positive effect of long-term factors (age, sex, origin) and the interaction with zeolite was found for most of the analysed traits. Findings on the effect of 4% inclusion of zeolite in duck diet were inconclusive. The study implies the need for further research, since zeolite has potential as a natural sanitizing agent and can improve the quality of produced duck meat.

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Lairage periods on temperament score and meat quality of beef cattle

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2021.v56.02349 ◽

2021 ◽

Vol 56 ◽

Author(s):

Sandra Vieira de Moura ◽

Isabella Dias Barbosa Silveira ◽

Otoniel Geter Lauz Ferreira ◽

Fábio Souza Mendonça ◽

Sheilla Madruga Moreira ◽

...

Keyword(s):

Beef Cattle ◽

Meat Quality ◽

Serum Cortisol ◽

Serum Levels ◽

Water Holding Capacity ◽

Meat Tenderness ◽

Physiological Indicators ◽

Glucose Levels ◽

Water Holding

Abstract: The objective of this work was to evaluate the influence of lairage periods on the temperament, physiological indicators of stress, and meat quality of beef cattle. Thirty-two castrated Aberdeen Angus x Nellore crossbred steers were distributed into four lairage periods: 12, 18, 24, and 48 hours. The following variables were evaluated: serum levels of the physiological indicators of stress glucose and cortisol (upon arrival at the slaughterhouse, after the lairage period, and at bleeding), animal temperament (movement, resistance to approach, and aggressiveness), and meat quality (final pH, water-holding capacity, color parameters, and tenderness). With a longer lairage period, the temperament score was higher, indicating that the animals were more agitated and resistant to human approach. Serum cortisol and glucose levels correlate positively with animal temperament and negatively with meat quality. At bleeding, an increase was observed in glucose and cortisol levels, respectively, for lairage periods longer than 24 hours and of 12 hours. The lairage of 48 hours reduces meat tenderness and water-holding capacity.

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Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2021191-16870 ◽

2021 ◽

Vol 19 (1) ◽

pp. e0601

Author(s):

Marcio Vargas-Ramella ◽

José M. Lorenzo ◽

Diego Rois ◽

Anisia Arias ◽

José R. Justo ◽

...

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Cholesterol Content ◽

Amino Acid Profile ◽

Nw Spain ◽

Finishing Diets ◽

Meat Samples ◽

Finishing Feed ◽

First Time

Aim of study: To evaluate the effect of different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area of study: Galicia (NW Spain).Material and methods: Cockerels (n=75) were allocated to 3 groups (n=25) according to finishing diets: commercial fodder (CF), 50% wheat and 50% corn (WH) and 33% wheat and 66% corn (CR). Meat quality was assessed in terms of physicochemical, and nutritional features.Main results: The highest live and carcass weight were obtained in CF group. Meat from CF and CR groups were similar in moisture, protein and cholesterol content in drumstick cut, meanwhile in breast piece there were no significant differences (p>0.05) in intramuscular fat (IMF), ash, and lightness (L*). On the other hand, finishing diet affected L* and redness (a*) values, showing the highest L* values in meat samples from CF treatment (49.94 for drumstick) (p<0.01), whereas a* was superior in WH samples (11.30 and 4.61, for drumstick and breast, respectively) (p<0.001). Meat shear force test was not affected (p>0.05) by diets. Finally, the finishing feed affected (p<0.05) the fatty acid and amino acid profile in both cuts (drumstick and breast).Research highlights: Present study allowed to characterize for the first time Mos cockerels fed with different diets. Some carcass features obtained were higher than previous studies with other Mos categories, and some autochthonous and industrial breeds. Meat from cockerels was characterized by a high protein percentage and lower IMF.

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