Efficacy and Quality Attributes of Antimicrobial Agents Application via a Commercial Electrostatic Spray Cabinet to Inactivate Salmonella on Chicken Thigh Meat

Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination using an electrostatic spray cabinet. Five logs CFU/g of non-pathogenic, rifampicin-resistant Salmonella Typhimurium were inoculated on skin less, bone less, raw chicken thigh meat and passed through an electrostatic spray cabinet while being sprayed with 5% lauric arginate (LAE), and 100, 1000, 1500, 1750 ppm of peracetic acid (PAA). Spraying of 5% LAE for 45 s, significantly reduced Salmonella by 5 logs (p<0.05). The 1500 ppm of PAA reduced Salmonella significantly within 45 s (1.157 logs). Spraying of 1500 ppm PAA followed by LAE within 15 s reduced Salmonella significantly more than vice versa (p<0.05). The color, water holding capacity, and texture did not differ significantly, but resulted in a significantly strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the sequential order of application of antimicrobial agents is important to improve the safety and quality of raw chicken thigh meat.

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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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Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

South African Journal of Animal Science ◽

10.4314/sajas.v44i5.12 ◽

2015 ◽

Vol 44 (5) ◽

pp. 58-63

Author(s):

B Agbeniga ◽

EC Webb

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Shear Force ◽

Quality Attributes ◽

Cooking Loss ◽

Temperature Profiles ◽

Group 12 ◽

Significant Difference ◽

Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

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Atmospheric Cold Plasma and Peracetic Acid–Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-377 ◽

2019 ◽

Vol 82 (5) ◽

pp. 878-888 ◽

Cited By ~ 6

Author(s):

SHREYAK CHAPLOT ◽

BARUN YADAV ◽

BYEONGHWA JEON ◽

M. S. ROOPESH

Keyword(s):

Salmonella Typhimurium ◽

Peracetic Acid ◽

Cold Plasma ◽

Large Scale ◽

Antimicrobial Agents ◽

Synergetic Effect ◽

Poultry Meat ◽

Poultry Products ◽

Meat Samples ◽

Raw Poultry

ABSTRACT In Canada, Salmonella-related foodborne illness accounts for more than 88,000 cases annually. Poultry products represent one of the major vectors for the zoonotic transmission of Salmonella. The majority of the current disinfection strategies that are applied in the poultry industry involve the use of diverse chemical antimicrobial agents; however, knowledge about the efficacy of novel antimicrobial technologies such as atmospheric cold plasma (ACP) and the potential of hurdle interventions is very limited. The objective of this study was to evaluate the synergetic effect of ACP and peracetic acid (PAA) as a hurdle antimicrobial intervention to reduce Salmonella enterica Typhimurium on raw poultry meat. Raw poultry meat samples were inoculated with Salmonella Typhimurium followed by the application of different treatments consisting of ACP and PAA (100 and 200 ppm) alone as well as in combination. Different hurdle interventions using PAA and ACP treatments resulted in significant (P ≤ 0.05) reductions in Salmonella Typhimurium, ranging from 2.3 to 5.3 log CFU/cm2, in comparison to PAA treatments alone with 100 or 200 ppm or ACP treatment alone, resulting in the reduction of Salmonella populations by 0.6, 1.3, and 2.3 CFU/cm2, respectively. Treatments involving application of PAA followed immediately by ACP and ACP followed by PAA resulted in the highest (P ≤ 0.05) reduction in Salmonella by 4.7 and 5.3 log CFU/cm2, respectively. Transmission electron microscopy images indicated that combined treatments resulted in destruction of Salmonella cells with visible cellular deformation and loss of cellular integrity. Color and moisture content of poultry meat samples were affected; thus, for large-scale application, further research needs to be done for optimizing this hurdle intervention. In conclusion, this study demonstrates the synergistic effect of ACP and PAA and its potential application for the safety of poultry products. HIGHLIGHTS

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EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

THE INTERNATIONAL TECHNICAL-ECONOMIC JOURNAL ◽

10.34286/1995-4646-2019-65-2-33-40 ◽

2019 ◽

pp. 33-40

Author(s):

O. A. LEONOV ◽

◽

N. J. SHKARUBA ◽

A. A. ODINTSOVA ◽

◽

...

Keyword(s):

Meat Products ◽

Poultry Meat

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Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

International Journal of Veterinary Science ◽

10.37422/ijvs/20.072 ◽

2020 ◽

Keyword(s):

Broiler Chickens ◽

Raw Materials ◽

Animal Health ◽

Meat Products ◽

Poultry Meat ◽

Meat Production ◽

Significant Difference ◽

Environmentally Safe ◽

The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

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Nondestructive Quality Evaluation of Tomatoes

HortScience ◽

10.21273/hortsci.33.3.544c ◽

1998 ◽

Vol 33 (3) ◽

pp. 544c-544

Author(s):

A. Hakim ◽

A. Purvis ◽

E. Pehu ◽

I. Voipio ◽

E. Kaukovirta

Keyword(s):

Quality Evaluation ◽

Tomato Fruit ◽

Quality Attributes ◽

Internal Quality ◽

Attractive Alternative ◽

Fluorescence Techniques ◽

Nondestructive Quality ◽

Alternative Techniques ◽

Evaluation Techniques

Both external and internal quality of fruits such as tomatoes can be evaluated by different methods, but all most all of the methods are destructive. For this reason, there is a need to reassess some of the alternative techniques. Nondestructive quality evaluation is an attractive alternative. The principles of different nondestructive quality evaluation techniques such as optical, physical, and fluorescence techniques applied to tomato fruit is explained. Successful application of these techniques that could be used for evaluation of different quality attributes are illustrated. The advantages of nondestructive quality evaluation techniques are that they are very fast, easy, labor- and time-intensive, and inexpensive. These techniques could also be useful to evaluate the quality of other vegetables.

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Facile Use of ZnO Nanopowders to Protect Old Manual Paper Documents

Materials ◽

10.3390/ma13235452 ◽

2020 ◽

Vol 13 (23) ◽

pp. 5452

Author(s):

Ludmila Motelica ◽

Aurelian Popescu ◽

Anca-Gabriela Răzvan ◽

Ovidiu Oprea ◽

Roxana-Doina Truşcă ◽

...

Keyword(s):

Hand Hygiene ◽

Antimicrobial Agents ◽

Storage Conditions ◽

Human Pathogens ◽

Accessible Method

One of the main problems faced by libraries, archives and collectors is the mold degradation of the paper-based documents, books, artworks etc. Microfungi (molds) emerge in regular storage conditions of such items (humidity, usually over 50%, and temperatures under 21 °C). If the removal of the visible mycelium is relatively easy, there is always the problem of the subsequent appearance of mold as the spores remain trapped in the cellulosic, fibrillary texture, which acts as a net. Moreover, due to improper hand hygiene bacteria contamination, old books could represent a source of biohazard, being colonized with human pathogens. An easy and accessible method of decontamination, which could offer long term protection is therefore needed. Here, we present a facile use of the ZnO nanopowders as antimicrobial agents, suitable for cellulose-based products, conferring an extended antibacterial and anti-microfungal effect. The proposed method does not adversely impact on the quality of the cellulose documents and could be efficiently used for biodegradation protection.

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

Foods ◽

10.3390/foods10071610 ◽

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.

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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽

10.3390/foods10071537 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1537

Author(s):

Danuta Jaworska ◽

Elżbieta Rosiak ◽

Eliza Kostyra ◽

Katarzyna Jaszczyk ◽

Monika Wroniszewska ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Meat Products ◽

Black Pepper ◽

Poultry Meat ◽

Piper Nigrum ◽

Thymus Vulgaris ◽

Processing And Storage ◽

And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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