scholarly journals Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat

2013 ◽  
Vol 33 (1) ◽  
pp. 53-57 ◽  
Author(s):  
Kuk-Hwan Seol ◽  
Beom-Jin Joo ◽  
Hyoun Wook Kim ◽  
Oun-Ki Chang ◽  
Jun-Sang Ham ◽  
...  
Keyword(s):  
Medicinal Plant ◽  
Shelf Life ◽  
Plant Extract ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat

2019 ◽  
Vol 21 ◽  
pp. 100330 ◽  
Author(s):  
Hamid Mohammadi ◽  
Abolfazl Kamkar ◽  
Ali Misaghi ◽  
Marija Zunabovic-Pichler ◽  
Seyran Fatehi
Keyword(s):  
Shelf Life ◽  
Zno Nanoparticles ◽  
Nanocomposite Films ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-Beam and Sous-Vide Treatments

1992 ◽  
Vol 55 (7) ◽  
pp. 528-533 ◽  
Author(s):  
K. SHAMSUZZAMAN ◽  
N. CHUAQUI-OFFERMANNS ◽  
L. LUCHT ◽  
T. MCDOUGALL ◽  
J. BORSA
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Storage Period ◽  
Lethal Effect ◽  
Chicken Breast ◽  
Slight Reduction ◽  
Breast Meat ◽  
Thiamine Content ◽  
Sous Vide ◽  
Chicken Breast Meat

The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81–861 (105 CFU/g), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6°C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 107 CFU/g after 8 weeks at 2°C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2°C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat.

Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

1995 ◽  
Vol 58 (5) ◽  
pp. 497-501 ◽  
Author(s):  
KAZI SHAMSUZZAMAN ◽  
LISA LUCHT ◽  
NOEMI CHUAQUI-OFERMANNS
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Chicken Breast ◽  
Beam Irradiation ◽  
Breast Meat ◽  
Sous Vide ◽  
Chicken Breast Meat ◽  
Long Storage

The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 106 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1°C), and stored at 8°C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8°C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments.

scholarly journals Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk

2021 ◽  
Vol 6 (2) ◽  
pp. 131-135
Author(s):  
Rana Dally ◽  
Ali Alkatib ◽  
Hassan S. Hajj Hussein ◽  
Sami Tlais
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Customer Service ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Chicken Breast Meat

Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavor. We also showed a correlation between color and the overall acceptability of breast chicken meat. This work is laying the ground for better customer service for poultry businesses and restaurant chains. Our work shows that focusing on color is essential to increase consumers' acceptability.

Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

2005 ◽  
Vol 10 (4) ◽  
pp. 311-315 ◽  
Author(s):  
Seong-Chun Jo ◽  
Ki-Chang Nam ◽  
Byoung-Rok Min ◽  
Dong-Uk Ahn ◽  
Sung-Hwan Cho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Methanolic Extract ◽  
Chicken Breast ◽  
Prunus Mume ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

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