Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

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Colour image analysis for the classification of turkey breast meat according to cooking yield

Sciences des Aliments ◽

10.3166/sda.23.124-127 ◽

2003 ◽

Vol 23 (1) ◽

pp. 124-127

Author(s):

Isabel Sebastáan ◽

V Santé ◽

G Le Pottier ◽

Pascale Marty-Mahé ◽

P Loisel ◽

...

Keyword(s):

Image Analysis ◽

Breast Meat ◽

Colour Image ◽

Cooking Yield

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Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

International Journal of Veterinary Science ◽

10.37422/ijvs/029 ◽

2020 ◽

Keyword(s):

Crude Protein ◽

Control Diet ◽

Dietary Treatment ◽

Seed Meal ◽

Chemical Characteristics ◽

Breast Meat ◽

Ph Values ◽

Physical And Chemical Characteristics ◽

Dietary Treatments ◽

Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

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

Preventive Nutrition and Food Science ◽

10.3746/jfn.2005.10.4.311 ◽

2005 ◽

Vol 10 (4) ◽

pp. 311-315 ◽

Cited By ~ 1

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

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

Animals ◽

10.3390/ani11020513 ◽

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.

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Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels

Poultry Science ◽

10.1016/j.psj.2021.01.020 ◽

2021 ◽

Vol 100 (4) ◽

pp. 100997

Author(s):

D. Chodová ◽

E. Tůmová ◽

M. Ketta ◽

V. Skřivanová

Keyword(s):

Meat Quality ◽

Breast Meat ◽

Protein Levels ◽

Males And Females ◽

Slow Growing

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Effects of Protaetia brevitarsis seulensis powder dietary inclusion level on antioxidant activities of broiler breast meat during storage

Entomological Research ◽

10.1111/1748-5967.12506 ◽

2021 ◽

Author(s):

In‐Hag Choi ◽

Tae‐Ho Chung

Keyword(s):

Antioxidant Activities ◽

Breast Meat ◽

Inclusion Level ◽

Broiler Breast ◽

Protaetia Brevitarsis Seulensis

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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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