scholarly journals A new express method for determining the number of cycles of freezing and thawing poultry meat

2021 ◽  
pp. 32-38
Author(s):  
D. B. Shalginbayev ◽  
R. U. Uazhanova ◽  
L. V. Antipova
Keyword(s):  
Protein Denaturation ◽  
Poultry Meat ◽  
Express Method ◽  
Freezing And Thawing ◽  
Scanning Calorimetry ◽  
Poultry Products ◽  
Urgent Task ◽  
Repeated Freezing ◽  
Number Of Cycles ◽  
Processing And Storage

Temperature fluctuations cause significant harm to the quality of poultry meat and its food safety, both at various stages of storage and transportation, as well as sales. Repeated repeated defrosting and freezing lead to a violation of the integrity of cells or protein denaturation, which is accompanied by a change in the ratio of the forms of moisture binding to the product. In this regard, there is an urgent task of establishing the facts of thawing and freezing of poultry meat, determining the number of cycles of repeated freezing. This article is devoted to the development of a new express method for determining the number of cycles of freezing – thawing of a broiler at the stages of the life cycle of poultry products. As the number of «freeze-defrost» cycles increases, the peak area of the differential scanning calorimetry curve (DSC) decreases from 206.4 to 192.6 kJ/mol with electric stunning and from 168.6 to 151.5 kJ/mol with gas stunning, the melting peak temperature also decreases from 5.7 to 5.2 oC with electric stunning and from 5.0 to 4.0 oC with gas stunning. The DSC temperature program and recommendations for its use for monitoring broiler processing and storage processes accompanied by phase transformations of water have been developed.

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

Foods ◽  
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.

scholarly journals Phenotypic correlations among meat quality traits in broilers

2011 ◽  
Vol 41 (8) ◽  
pp. 1475-1481 ◽  
Author(s):  
Luana Bertollini de Jesus Silva ◽  
Leila de Genova Gaya ◽  
Ana Paula Madureira ◽  
Graziela Tarôco ◽  
José Bento Sterman Ferraz ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Denaturation ◽  
The Other ◽  
Poultry Meat ◽  
Quality Traits ◽  
Ph Measurements ◽  
Water Losses ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Initial Ph

The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line.

scholarly journals ISOZYMES OF ACID PHOSPHATASE IN NORMAL AND CALMETTE-GUÉRIN BACILLUS-INDUCED RABBIT ALVEOLAR MACROPHAGES

1968 ◽  
Vol 128 (5) ◽  
pp. 1031-1048 ◽  
Author(s):  
S. G. Axline
Keyword(s):  
Acid Phosphatase ◽  
Phosphatase Activity ◽  
Alveolar Macrophages ◽  
Acid Phosphatase Activity ◽  
Enzyme Inhibitors ◽  
Freezing And Thawing ◽  
Ph Optimum ◽  
Lysosomal Fraction ◽  
Repeated Freezing ◽  
Major Acid

The acid phosphatase activity of normal alveolar and BCG-induced alveolar macrophages has been examined. Five electrophoretically distinct forms of acid phosphatase have been identified in both normal and BCG-induced macrophages. The acid phosphatases can be divided into two major categories. One category, containing four distinct forms, is readily solubilized after repeated freezing and thawing or mechanical disruption The second category, containing one form, is firmly bound to the lysosomal membrane and can be solubilized by treatment of the lysosomal fraction with Triton X-100. The Triton-extractable acid phosphatase and the predominant aqueous soluble acid phosphatase have been shown to differ in the degree of membrane binding, in solubility, in net charge, and in molecular weight. The two pre-dominant phosphatases possess identical pH optimum and do not differ in response to enzyme inhibitors. BCG stimulation has been shown to result in a nearly twofold increase in acid phosphatase activity. A nearly proportionate increase in the major acid phosphatase forms has been observed.

scholarly journals The Need for an Alternative to Culling Day-Old Male Layer Chicks: A Survey on Awareness, Alternatives, and the Willingness to Pay for Alternatives in a Selected Population of Dutch Citizens

2021 ◽  
Vol 8 ◽  
Author(s):  
Elske N. de Haas ◽  
Eva Oliemans ◽  
Maite A. A. M. van Gerwen
Keyword(s):  
Willingness To Pay ◽  
Sex Determination ◽  
Online Survey ◽  
Vegetarian Diet ◽  
Poultry Meat ◽  
In Ovo ◽  
Dual Purpose ◽  
Highly Educated ◽  
Poultry Products ◽  
Current Price

A concerning by-product of producing laying hen chicks are the hatched male layer chicks. As a consequence of their inability to lay eggs, these male chicks are culled as day-old chicks in the hatchery. To find an alternative for this ethical dilemma (generally), three alternatives are under study, namely, in ovo sex determination, using dual-purpose breeds, and the rearing of layer cockerels. In order to assess the awareness of this practice and preference for one of the alternatives, we conducted an online survey of the Dutch public. Most of the 259 respondents completing the survey were highly educated woman (HEW, n = 143) versus others (REST, n = 86). The questionnaire was divided into six topics: (1) general knowledge of the poultry industry, (2) awareness of culling male layer chicks (CMC), and (3) its acceptability, (4) alternatives to CMC, (5) willingness to pay (WTP) for eggs without CMC, and (6) WTP for cockerel meat. Awareness about CMC was 52%, and its acceptability was rejected by 78% (HEW) and 67% (REST). The level of acceptability increased when more salient facts were given, and almost all respondents agreed that an alternative was needed (90% HEW, 84% REST). For both groups of respondents, more than 50% preferred in ovo sex determination over keeping the current practice or using dual-purpose breeds or male layers. Furthermore, the majority of respondents were willing to pay more than double the price for eggs without CMC being involved. Roughly 40% would not buy processed cockerel meat burgers, most likely due to their vegan or vegetarian diet. Of the remaining respondents, half were willing to pay the current price or 1 euro more for processed cockerel meat burgers. The most important factors when buying poultry meat or eggs without CMC were food safety, animal friendliness (welfare), and the environment; price was the least important factor. Despite the skewed respondents' background, the results of our survey show that consumers are willing to pay more for poultry products that do not require culling day-old male chicks.

scholarly journals Analysis of chicken production trends in Ukraine

2017 ◽  
Vol 15 (4) ◽  
pp. 302-316 ◽  
Author(s):  
Alla Fatenok-Tkachuk ◽  
Myroslava Kulynych ◽  
Anna Safarova ◽  
Nadiya Bukalo
Keyword(s):  
International Standards ◽  
Poultry Meat ◽  
Meat Production ◽  
Poultry Production ◽  
Agrarian Sector ◽  
Poultry Products ◽  
Slaughter House ◽  
The Cost ◽  
Domestic Products ◽  
Poultry Farming

Poultry farming is one of the most promising areas of production not only in Ukraine but also in the world. This is due to the high demand for protein products and increased consumption. Ukraine does not use enough of its export potential in the agrarian sector. It is precisely these circumstances lead to choosing as the basis for the research the mentioned direction of production by domestic producers.The tendencies of the Ukrainian poultry enterprises development and features of the chicken market are generalized, namely the volume of cultivation and sale on the slaughter of poultry by Ukrainian producers, the cost price and profitability of poultry meat production have been analyzed; the specific features of the products range are defined in all competitor companies and products offered for export. The competitiveness of domestic poultry production in comparison with domestic and foreign analogues has been investigated. For the study the following enterprises as the LLS “Ptahokompleks” Gubin, TM “Pan Kurchak”, slaughter-house “Piorkowscy” and JSC “Superdrop” were taken. It is established that domestic products are competitive both in terms of price and taste properties. The dynamics of export and import of poultry meat in Ukraine and abroad is analyzed. Significant growth of poultry meat export as compared to previous periods has been revealed, which is explained by obtaining permit documents and implementation of measures by domestic producers to bring poultry products closer to international standards. The prospects for the development of the investigated production direction are designed.

scholarly journals STUDIES ON OXIDATION AND REDUCTION BY PNEUMOCOCCUS

1924 ◽  
Vol 39 (3) ◽  
pp. 357-366 ◽  
Author(s):  
Oswald T. Avery ◽  
James M. Neill
Keyword(s):  
Yeast Extract ◽  
Room Temperature ◽  
Prolonged Exposure ◽  
Freezing And Thawing ◽  
Peroxide Formation ◽  
Cell Extracts ◽  
Repeated Freezing ◽  
Phosphate Solutions ◽  
Animal Tests

In the present paper methods have been described for the preparation of sterile extracts of pneumococci. These extracts may be obtained by dissolving the bacteria in broth cultures by means of bile, or by extraction of the cellular substances by repeated freezing and thawing of broth or saline suspensions of unwashed cells. Under special precautions these extracts may be passed through Berkefeld filters without loss of potency. In this procedure, as in all other manipulations incident to their preparation, the extracts should be protected as far as possible from contact with air. All extracts were proved sterile by cultural and animal tests. Sterile extracts of unwashed pneumococcus cells promptly form peroxide on exposure to air. Peroxide formation is almost as active in extracts aerated at 2°C. as in those exposed to the air at room temperature. Detectable amounts of peroxide may be produced by these cell extracts within the reaction range of pH 5 to 9, the optimal zone lying at reactions less acid than pH 6. The peroxide-forming activity of the extracts is gradually diminished by prolonged exposure to 55°C., and is completely destroyed by heating at 65°C. for 5 minutes. Cell extracts of pneumococci which have been thoroughly washed prior to extraction in salt or phosphate solutions exhibit no peroxide-forming activity. These extracts of washed cells may be activated by the addition of the cell washings, yeast extract, or muscle infusion.

Effects of perturbations and stimulants on red raspberry (Rubus idaeus L.) seed germination

1997 ◽  
Vol 73 (4) ◽  
pp. 453-457 ◽  
Author(s):  
R. A. Lautenschlager
Keyword(s):  
Seed Coat ◽  
Temperature Fluctuations ◽  
Rubus Idaeus ◽  
Red Raspberry ◽  
Freezing And Thawing ◽  
Short Term ◽  
Repeated Freezing ◽  
Key Words Animal ◽  
Concentrated Sulfuric Acid ◽  
Seed Coats

Red raspberry (Rubus idaeus L.) seeds germinate only after seed coats are degraded. In nature this happens slowly. Seeds from recently collected fruit (fresh to four years old) germinated only after scarification of the seed coat by 20-minute soaking in concentrated sulfuric acid. Germination was not enhanced by: (1) short-term intermittent soaking, up to 81 hours, in dilute (0.01 normal) hydrochloric acid; (2) passage through the digestive tracts of bears, coyotes, or birds; (3) physical perturbations such as nicking, mechanical scarification, repeated freezing and thawing and/or four years of exposure in the field; (4) exposure to light; (5) increased temperatures or temperature fluctuations; or (6) addition of nitrogen (ammonium nitrate, urea). Key words: animal passage, germination, nitrogen, red raspberry, Rubus idaeus L., seed coat, seed weight, scarification, stratification

Sign in / Sign up

Export Citation Format

Share Document