scholarly journals Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

2015 ◽  
Vol 94 (6) ◽  
pp. 1379-1388 ◽  
Author(s):  
M.W. Schilling ◽  
V. Radhakrishnan ◽  
Y. Vizzier-Thaxton ◽  
K. Christensen ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Atmospheric Pressure ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Breast Meat ◽  
Low Atmospheric Pressure ◽  
Broiler Breast

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.

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

scholarly journals Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Marco Cullere ◽  
Michael Josias Woods ◽  
Liesel van Emmenes ◽  
Elsje Pieterse ◽  
Louwrens Christiaan Hoffman ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Sensory Profile ◽  
Breast Meat ◽  
Hermetia Illucens ◽  
Physical Quality ◽  
Lipid Quality ◽  
Retail Display ◽  
Dietary Treatments ◽  
Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
Author(s):  
N. Dzinic ◽  
Dj. Okanovic ◽  
M. Jokanovic ◽  
T. Tasic ◽  
V. Tomovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Quality ◽  
Carcass Weight ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

scholarly journals Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

2005 ◽  
Vol 7 (2) ◽  
pp. 123-128 ◽  
Author(s):  
PA Souza ◽  
LM Kodawara ◽  
ERL Pelicano ◽  
HBA Souza ◽  
A Oba ◽  
...  
Keyword(s):  
Pectoralis Major ◽  
Breast Meat ◽  
Broiler Breast

Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets

2016 ◽  
Vol 41 (1) ◽  
pp. e12849 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Faqir Muhammad Anjum ◽  
Muhammad Issa Khan ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidants ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fishmeal

2005 ◽  
Vol 53 (5) ◽  
pp. 79-90 ◽  
Author(s):  
Miroslav Jůzl ◽  
Jana Simeonovová ◽  
Bohumila Písaříková
Keyword(s):  
Sensory Analysis ◽  
Shear Force ◽  
Sensory Quality ◽  
Dry Mass ◽  
Breast Meat ◽  
Group Evaluation ◽  
Heat Treated ◽  
Evaluation Group ◽  
Positive Effect

Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fishmeal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth, 10% of heat-treated Amaranth – popping, 10% of dry mass of Amaranth). Groups were separated by sex in rearing. Totally were 8 groups of 10 chickens. It was evaluated sensory quality of breast and legs (thigh and drumstick). There were 8 members of evaluation group; evaluation was done by group of 8 members satisfied all conditions in ISO 8586-1 in special room for sensory analysis (according to ISO 8589).It was used five-point scale (1 – at least desirable, 5 – the most desirable) in evaluation of five main (descriptors) attributes of meat (colour, texture, juiciness, odour and taste).Breast meat texture of group of heat–treated Amaranth was evaluated even with shear-force measuring (W.B.).The correlation coefficient was –0,91 for statistical relationship between sensorial measured texture and evaluation of the shear-force. Addition of no-heat-treated and dry mass of Amaranth had positive effect (P < 0,05) on colour (paler meat), taste and odour (more desirable) than addition of fishmeal and heat-treated Amaranth. Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fishmeal (but without statistical variance). Beyond, variance (P < 0,05) was detected with addition of fishmeal only in compare with dry mass of Amaranth addition. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed by Amaranth were positive evaluated in taste and odour and no group were qualify as unacceptable for consumers. Contrasts between sexes were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets.

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