RESEARCH OF SENSORY CHARACTERISTICS OF POULTRY MEAT OBTAINED USING VARIOUS METHODS OF STUN

2020 ◽  
Author(s):  
Д.Б. ШАЛГИНБАЕВ ◽  
Р.У. УАЖАНОВА ◽  
Л.В. АНТИПОВА
Keyword(s):  
Optical Resolution ◽  
Sensory Characteristics ◽  
Poultry Meat ◽  
Test Material ◽  
Quantitative Composition ◽  
Meat Sample ◽  
Broiler Meat ◽  
Aroma Characteristics ◽  
Manometric Method ◽  
Meat Samples

Исследованы цветовые и ароматические характеристики мяса бройлеров, полученного оглушением птицы углекислым газом и электрическим способом. Объектом исследования были образцы мяса бройлеров, произведенного в Казахстане электрооглушением – образец 1; и в РФ: газовым оглушением – образец 2; электрооглушением – образец 3. Каждый из образцов был представлен мясом из 2 частей тушки: бедра и грудки. Образцы мяса сканировали в цветовом режиме TrueCоlоr, оптическое разрешение 300 dpi, размер не менее 500 ґ 500 pix. Цифровое изображение обрабатывали с помощью программы ImаgeJ 1.46. Численные характеристики окраски исследованных образцов мяса птицы определяли сканерометрическим методом с использованием планшетного сканера. Изображения обрабатывали на компьютере в режиме RGB. Исследование запаха мяса проводили на анализаторе запахов МАГ-8 по методике «электронный нос» в режиме фронтальной подачи пробы и инжекторного ввода равновесной газовой фазы над исследуемым материалом. В качестве измерительного массива применяли набор из 8 сенсоров с наибольшей чувствительностью к различным классам легколетучих органических соединений. Установлено, что цветометрические характеристики образцов мяса, полученного разными способами оглушения птицы, идентичны. Различия в качественном и количественном составе аромата образца мяса 2, полученного оглушением птицы в газовой среде, и образца мяса 3, полученного электрооглушением птицы, составляют от 2 до 10%, что не позволяет говорить о существенном изменении в составе легколетучих соединений, выделяющихся из мяса. Сенсорные характеристики исследованных образцов мяса, полученного разными способами оглушения птицы, практически идентичны. Это доказывает возможность применения более эффективной технологии газового оглушения. The color and aroma characteristics of broiler meat obtained by stunning poultry with carbon dioxide and electric method were studied. Samples of broiler meat produced in Kazakhstan by electric deafening – sample 1; in the Russian Federation: gas deafening – sample 2; electric deafening – sample 3 were the object of research. Each of the samples was represented by meat from 2 parts of the carcass: thighs and breasts. Meat samples were scanned in TrueColor color mode, with an optical resolution of 300 dpi and a size of at least 500 ґ 500 pix. The digital image was processed using ImageJ 1.46. Numerical characteristics of the color of the studied samples of poultry meat were determined by the manometric method using a flatbed scanner. Images were processed on a computer in RGB mode. The study of the smell of meat was carried out on the MAG-8 smell analyzer using the "electronic nose" method in the mode of frontal sample delivery and injection of the equilibrium gas phase over the test material. A set of 8 sensors. the most sensitive to various classes of volatile organic compounds were used as a measuring array. It was found that the colorometric characteristics of meat samples obtained by different methods of stun poultry are identical. Differences in the qualitative and quantitative composition of the flavor of meat sample 2, obtained by stun poultry in a gas environment, and meat sample 3, obtained by electric stun poultry, are from 2 to 10%, which does not allow us to talk about a significant change in the composition of low-volatile compounds released from the meat, The sensory characteristics of the studied meat samples obtained by different methods of stun poultry are almost identical. This proves the possibility of using more effective gas stun technology.

Correlation between some quality parameters and bleeding status of poultry meat

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Tanbir Ahmad ◽  
Yogesh Kumar ◽  
Nilesh Gaikwad ◽  
Deepak Raj Rai
Keyword(s):  
Malachite Green ◽  
Traditional Method ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Meat Sample ◽  
Retail Meat ◽  
The Mean ◽  
Meat Samples ◽  
Water Holding

A study was undertaken to investigate the effect of two different slaughter methods <italic>i.e</italic> traditional method (unilateral neck cut) and decapitation on the colour, pH, total heme pigments (THP) and water holding capacity (WHC) of the poultry meat. Fresh drumsticks (30 from conventionally slaughtered and 30 from slaughtered by decapitation method) of broiler birds (6 weeks of age; 2 hrs postmortem) were procured from retail meat shops located in different regions of the Ludhiana, Punjab, India. <italic>L*</italic> value (53.55) of conventionally slaughtered meat samples was significantly (P<0.01) higher than the decapitation method (47.97) but <italic>a*</italic> and <italic>b*</italic> values for conventionally slaughtered samples (7.86 and 12.62, respectively) were significantly (P<0.01) lower than the decapitated samples (11.42 and 15.90, respectively). These effects were due to the fact that the decapitated birds lost the least amount of blood compared to the conventionally slaughtered birds. pH of the conventionally slaughtered meat samples (6.02) were significantly (P<0.01) lower than the decapitated meat samples (6.32). The mean total heme pigments were significantly (P<0.01) higher in decapitated meat samples (2.20 mg/gm of meat sample) than the conventionally slaughtered meat samples (1.84 mg/gm of meat sample). Similarly WHC was significantly (P<0.01) higher of decapitated meat samples (52.91%) than the conventionally slaughtered meat samples (43.18%). Malachite Green test in 86.36% conventionally slaughtered meat samples showed perfect bleeding and 100% decapitated meat samples showed imperfect bleeding.

Prevalence and antibiotic susceptibility pattern of Campylobacter species isolated from broiler chicken meat samples in district Bannu, Pakistan

2021 ◽  
Author(s):  
Inam Ullah ◽  
Hajra Khurshid ◽  
Nadeem Ullah ◽  
Israr Aziz ◽  
Muhammad Junaid Khan ◽  
...  
Keyword(s):  
Public Health ◽  
Developed Countries ◽  
Cloacal Swab ◽  
Poultry Meat ◽  
Diffusion Method ◽  
Broiler Meat ◽  
Cross Sectional ◽  
Khyber Pakhtunkhwa ◽  
Campylobacter Species ◽  
Meat Samples

The campylobacter genus of bacteria is important in public health as it comprises many species causing diarrhea in humans. Poultry and their products are recognized as vital causes of campylobacteriosis in humans. For bacterial food-borne diseases, Campylobacter is considered as the leading cause. Higher prevalence has been reported in developed countries. Our study was a cross-sectional study directed to determine the prevalence of Campylobacter species in retail broiler meat in the Bannu district of Khyber Pakhtunkhwa, Pakistan, from January to June 2018. A total of 200 poultry meat samples were collected from four different areas of district Bannu Khyber Pakhtunkhwa province of Pakistan that includes Lakki gate, Tanchi bazar, Bannu Township and Mangal milla. Mueller-Hinton medium was used for disc diffusion method to determine antibiotic resistance of Campylobacter species. Amongst 200 broiler meat samples, 60 (30%) samples were found positive for Campylobacter species. The highest prevalence was observed in samples from Bannu Township (50%) while lowest prevalence (12%) was observed in samples from Mangal milla broiler meat samples. Amongst different types of meat samples, highest prevalence was found in thigh meat (46%), while lowest prevalence was observed in cloacal swab (20%). Highest resistance was observed against Amoxicillin (AMX) 80% while the resistance observed against other antibiotics were Ampicillin (AMP) 70%, Tetracycline (TET) 65%, Sulphamethoxazole + Trimethoprim (SXT) 60%, Chloramphenicol (CHL) 56.66%, Clarithromycin (CLR) 50%, Streptomycin (STR) 40%, Gentamycin (GEN) 36.66%, Ofloxacin (OFX) 20%, Ciprofloxacin (CIP) 15%, Levofloxacin (LEV) 15% and Azithromycin (AZM) 10%. The lowest resistance was observed against Ceftriaxone (CRO) 5%. Our Study concludes that Campylobacter species is prevalent highly in district Bannu, and it might be a hazard to public health.

scholarly journals Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat

2018 ◽  
Vol 49 (3) ◽  
pp. 225-235 ◽  
Author(s):  
S. Yasar ◽  
E. Boselli ◽  
F. Rossetti ◽  
M.S. Gok
Keyword(s):  
Broiler Chickens ◽  
Sensory Quality ◽  
Control Diet ◽  
Coturnix Japonica ◽  
Poultry Meat ◽  
Broiler Meat ◽  
Japanese Quails ◽  
Fermented Grains ◽  
Meat Samples

Abstract The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails (Coturnix japonica) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium, B. subtilis, S. cerevisiae) and two different phytase preparations were evaluated. Fermented grains (particularly wheat and barley) decreased the sensory quality of meat. The use of three probiotic products and phytase did not negatively influence the sensory quality of the quail meats. The diets containing S. cerevisiae (probiotic) produced a highly appreciated meat. The less preferred meat samples were obtained from the quails fed diets containing fermented wheat, fermented barley, and E. faecium, due to the off-flavour and odour as well as tanginess. The supplementation of naturally or yeast-fermented liquid whey and lemon pomace was very effective to overcome the bad sensory quality (fish and metallic off-flavour and taste) of the broiler meat obtained by administering the control diet (rich in vegetable oil and fermented wheat).

scholarly journals Effect of Ozonated Water on Ochratoxin A levels in Locally Broiler Meat in Baghdad Province

2018 ◽  
Vol 11 (4) ◽  
pp. 1983-1987
Author(s):  
Dunya D. Taher ◽  
Dalia A. Abdul-Shaheed
Keyword(s):  
Water Treatment ◽  
Ochratoxin A ◽  
Poultry Meat ◽  
Broiler Meat ◽  
Slaughter House ◽  
Texture Characteristics ◽  
Before And After ◽  
Meat Samples ◽  
Ozonated Water

The main objectives of the present research were to determination of Ochratoxin A in locally broiler meat sold in markets of Baghdad province by ELISA, effect of ozonated water treatment (0.5ppm/15 min.) on the level of Ochratoxin A in positive samples and finally determination of Ochratoxin A after ozonated water treatment. A total of 50 samples were collected randomly from various markets located in different locations of Baghdad province from each sector Al-Kirkh and Al-Rusafa during November 2017 to March 2018. All meat samples were positive for Ochratoxin A and the result showed that there were a significant differences (P ≤ 0.05) in the residual levels (ppm) of Ochratoxin A between Al-Kirkh and Al-Rusafa before and after ozonated water treatment. The highest Mean ± SE values were recorded in Al-Rusafa (0.648 ± 0.0020), followed by Al-Kirkh (0.636 ± 0.0025) before ozonated water treatment, while the highest Mean ± SE values after ozonated water treatment were recorded in Al-Rusafa (0.346 ± 0.0025), followed by Al-Kirkh (0.332 ± 0.0049). The lowest Mean ± SE values of Ochratoxin A before ozonated water treatment were recorded in Al-Rusafa (0.502 ± 0.0040), followed by Al-Kirkh (0.504 ± 0.0058), while the lowest Mean ± SE values of Ochratoxin A after ozonated water treatment were recorded in Al-Rusafa, followed by Al-Kirkh also at (0.264 ± 0.0040), and (0.266 ± 0.0025) respectively. This research indicated that the poultry meat treated with ozonated water has the advantages methods that it did not affect the colour and texture characteristics of the meat, can be used to eliminate or reduce Ochratoxin A residues at the same time, and can be used in any slaughter house without the need to modify the design of the buildings.

scholarly journals Correlations among Ultrasonographic, Physicochemical and Sensory Characteristics of Pectoralis Major Muscles in Turkeys Reared in a Sustainable Farming System

Animals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 5
Author(s):  
Tomasz Schwarz ◽  
Andrzej Węglarz ◽  
Krzysztof Andres ◽  
Dorota Wojtysiak ◽  
Maciej Murawski ◽  
...  
Keyword(s):  
Pectoral Muscle ◽  
Farming System ◽  
Potential Method ◽  
Pectoralis Major ◽  
Sensory Characteristics ◽  
Computer Assisted ◽  
Pixel Intensity ◽  
Array Transducer ◽  
Aroma Characteristics ◽  
Meat Samples

This study set out to examine associations among echotextural, physicochemical and sensory attributes of the pectoralis major muscles in 17-week-old organic turkeys (B.U.T. Big-6) varying in the amount of wheat and oat grain in daily feed rations (Group C: complete feed only; Group Exp1: 5–30% of wheat and 0–20% of oat; and Group Exp2: 5–50% of wheat and 0–50% of oat; n = 15 turkeys/group). Digital ultrasonograms of the left pectoral muscle in four different planes (longitudinal-L, transverse-T, and two oblique planes-O1 and O2) were obtained with a 5.0-MHz linear-array transducer just before slaughter. Mean numerical pixel intensity (MPI) and pixel heterogeneity (MPH) of the muscle parenchyma were computed using the ImageProPlus® analytical software. Ten significant correlations between echotextural attributes and various meat characteristics were recorded in Group C, one in Group Exp1, and eight in Group Exp2. When data were pooled for all birds studied, there were twelve significant correlations (p < 0.05); all but one correlation (between MPH and moisture) were for physical and sensory characteristics of meat samples. Computer-assisted analysis is a potential method to determine moisture as well as physical (e.g., coloration) and sensory (e.g., aroma) characteristics of pectoralis major muscles in organic turkeys.

scholarly journals Prevalence and Characterization of ESBL/AmpC Producing Escherichia coli from Fresh Meat in Portugal

Antibiotics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1333
Author(s):  
Lurdes Clemente ◽  
Célia Leão ◽  
Laura Moura ◽  
Teresa Albuquerque ◽  
Ana Amaro
Keyword(s):  
Escherichia Coli ◽  
Acquired Resistance ◽  
Multidrug Resistant ◽  
Resistance Mechanisms ◽  
Selective Medium ◽  
Poultry Meat ◽  
Broiler Meat ◽  
E Coli ◽  
Antimicrobial Resistance Genes ◽  
Meat Samples

The present study aimed to characterize the extended-spectrum β-lactamases and plasmid-mediated AmpC β-lactamases (ESBL/PMAβ) among Escherichia coli producers isolated from beef, pork, and poultry meat collected at retail, in Portugal. A total of 638 meat samples were collected and inoculated on selective medium for the search of E. coli resistant to 3rd generation cephalosporins. Isolates were characterized by antimicrobial susceptibility testing, molecular assays targeting ESBL/AmpC, plasmid-mediated quinolone resistance (PMQR), and plasmid-mediated colistin resistance (PMCR) encoding genes. The highest frequency of E. coli non-wild type to 3rd generation cephalosporins and fluoroquinolones was observed in broiler meat (30.3% and 93.3%, respectively). Overall, a diversity of acquired resistance mechanisms, were detected: blaESBL [blaCTX-M-1 (n = 19), blaCTX-M-15 (n = 4), blaCTX-M-32 (n = 12), blaCTX-M-55 (n = 8), blaCTX-M-65 (n = 4), blaCTX-M-27 (n = 2), blaCTX-M-9 (n = 1), blaCTX-M-14 (n = 11), blaSHV-12 (n = 27), blaTEM-52 (n = 1)], blaPMAβ [blaCMY-2 (n = 8)], PMQR [qnrB (n = 27), qnrS (n = 21) and aac(6’)-Ib-type (n = 4)] and PMCR [mcr-1 (n = 8)]. Our study highlights that consumers may be exposed through the food chain to multidrug-resistant E. coli carrying diverse plasmid-mediated antimicrobial resistance genes, posing a great hazard to food safety and a public health risk.

scholarly journals Effect of tomato (Lycopersicon esculentum) powder on oxidative stability and sensory characteristics of broiler meat

2012 ◽  
Vol 12 (54) ◽  
pp. 6794-6808
Author(s):  
KD Adeyemi ◽  
◽  
AO Olorunsanya ◽  
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Positive Control ◽  
Sensory Characteristics ◽  
Broiler Meat ◽  
Raw Meat ◽  
Antioxidant Potency ◽  
Tbars Values ◽  
Meat Samples ◽  
Tomato Powder

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 11/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 40C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Identification of antibiotics in meat. Flow cytometry capabilities

Vsyo o myase ◽  
2020 ◽  
pp. 56-60
Author(s):  
Zayko E.V. ◽  
◽  
Kuznetsova O.A. ◽  
Bataeva D.S. ◽  
Grudistova M.A. ◽  
...  
Keyword(s):  
Raw Materials ◽  
Animal Husbandry ◽  
Flow Cytometer ◽  
Poultry Meat ◽  
Meat Processing ◽  
Beta Lactams ◽  
Antimicrobial Substances ◽  
Chemotherapy Drugs ◽  
Processing Plants ◽  
Meat Samples

The problem of the uncontrolled use of antibiotics currently remains unresolved. Step-by-step monitoring of meat using modern methods will reduce the risk of using contaminated meat raw materials for food production. Qualitative monitoring will identify samples containing residual antimicrobial substances. The use of methods for identifying groups of antibiotics will help narrow the search for antibiotics by expensive chromatographic methods. A study was carried out of beef, pork and poultry meat, which is used in meat processing plants in the production of raw smoked sausages, using two methods. At the first stage, using a qualitative microbiological method, the raw meat was evaluated for the presence of antimicrobial substances, then their group was determined using a NovoCyte flow cytometer. According to the results of a study on a flow cytometer, it was found that out of 10 groups of antibiotics that can be determined by the tested method, the group of lincosamides was not found in all meat samples. The most common groups of chemotherapy drugs in pork were sulfonamides – 29.6 %, tetracycline group – 18.5 % and beta-lactams – 14.8 %, and in beef aminoglycosides – 36.7 %, phenicols – 30 % and beta-lactams – 13.3 %. In poultry meat samples, the most common were sulfonamides – 23.2 %, fenicols – 23.2 %, and beta-lactams – 16 %. Five groups of antibiotics were found in all studied types of meat: fenicols, β-lactams, macrolides, polypeptide antibiotics, and quinolones. This indicates their widespread use in animal husbandry and poultry farming.

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