The influence of propolis and bee pollen on chicken meat quality

Across the world, as well as in Croatia, there is a continuous increase in the consumption of chicken meat, and attempts are being made in modern poultry production to improve its quality as much as possible by using various natural additives. The aim of this study was to determine the influence of dietary supplementation with propolis and bee pollen on the quality of chicken meat. In order to determine this effect, the carcass body weight of slaughtered chickens and carcass yield were determined, as well as the average pH1 and pH2 of chicken breast muscle, drip loss values, and skin color and chicken breast muscle color expressed as values of L* (lightness), a* (redness), and b* (yellowness). The study was conducted on 200 Ross 308 chickens, divided into five groups. Throughout the study, the control group of chickens was fed with a basal diet, while the experimental groups of chickens were fed with the basal diet supplemented with propolis and bee pollen, each supplement given separately or in combination in specific proportions. At the end of the experiment (42nd day), 10 chickens from each group were slaughtered for the analyses mentioned above. The carcass yield values were significantly higher (P = 0.038) and the drip loss values were significantly lower (P = 0.003) in the experimental groups in comparison to the control group. In addition, there was a statistically significant difference in b* skin color (P = 0.017) and b* chicken breast muscle color (P<0.001) between the groups of chickens. The study showed that dietary supplementation with propolis and bee pollen has a significant positive effect on the quality of chicken meat.

147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

Quality variation within the pork industry is commonly associated with intramuscular fat and muscle color. The objective of this study was to determine the effects of packaging, pork quality types, and cooking temperature on color and shear force. Normal, non-enhanced (N, n = 10), Enhanced with salt and phosphate (E, n = 10) and Highly Marbled (H, n = 10) pork loins from a local food distributor. Loins were cut into 2.54-cm-thick chops and assigned to retail display or tenderness evaluation. Retail display chops were assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP) and high-oxygen modified atmospheric packaging (HiOx-MAP). Visual color measurement for muscle color (MC), fat color (FC), surface discoloration (SD), and surface color uniformity (SCU) was recorded on d 0, 2, and 4 of retail display. Pork tenderness was evaluated at 3 different degrees of doneness (63, 68, & 74°C) using Warner-Bratzler shear (WBS) force. There were significant treatment and packaging interactions for muscle color. For muscle color score, E pork loins had a significantly lower (P &lt; 0.05) muscle color score compared with N and H loins indicative of a brighter, more pale pink color. In addition, CO- and HiOx-MAP packaged chops were significantly brighter (P &lt; 0.05) compared to PVC chops. There were treatment and degree of doneness main effects (P &lt; 0.05) for WBS force values. Enhanced pork loins were more tender (P &lt; 0.05) than N pork loins. Furthermore, pork chops cooked to 63 °C were more tender than chops cooked to 68 and 73°C. In conclusion, enhanced chops packaged in CO- or HiOx-MAP result in a brighter color of lean compared non-enhanced and high-quality. Additionally, the results suggest that enhanced, non-enhanced, and high-quality pork products available in market have different quality parameters.

IDENTIFICATION PARAMETERS OF PSE-DEFECT AND MYOPATHY OF INFECTIOUS AND INFECTIVE AETIOLOGY

The materials on identification in broiler meat the features of PSE- defect and myopathy are shown, associated by causative agents of various infectious and infective diseases. Specific differences in pathomorphology symptoms of PSE-meat and myopathy of infectious origin are established. Symptoms of PSE- defect in broiler meat emerge more often (11,7 – 21,7%), than signs of degenerative changes from exposure of infectious disease agents and muscle invasion(4,19-7,61 %). It was established that changes in muscles depend on degree of development PSE-defect. That’s why during veterinary –sanitary inspection of organs and broiler carcasses we can determine not only features of PSE-defect, but degree of their development . During veterinary- sanitary inspection of poultry meat, four development stages of PSE-defect can be determined: extreme, florid, moderate, ill-defined. The criteria of such meat assessment are best attested рН value, muscle color, water capacity, muscle consistency on a cut and other deviations in organo-leptic attribute. The most reasonable procedure of poultry meat processing with signs of PSE-defect and myopathy of infectious aetiology. It is recommended in all cases of muscle fiber defeat as a result of PSE- defect or infectious and invasive diseases, broiler carcasses, to consider “limitedly suitable” and undergo laboratory research. In case of weak localized muscular tissue affect of carcasses it is wise to aim for boiling. In case of infectious and invasive disease, associated with evident muscle disorder, carcasses need to aim for utility waste. Meat of forcedly killed poultry after thermal antisepsis can be used for production of cooked sausages and tinned meat.

Effects of Finishing Diet and Packaging on Longissimus Dorsi Color

ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker muscle color than grain-finished cattle. With the use of modified atmospheric packaging (MAP), beef purveyors are able to vary the gas compositions within a package and enhance beef color. However, limited studies have determined the effects of modified atmospheric packaging on grass-finished beef color. The objective of this study was to determine how finishing diet and packaging type affects the color of the longissimus dorsi (LD) muscle.Materials and MethodsDuring the stocker period, all of the cattle were on a forage diet. Cattle were then randomly assigned to either a conventional grain-based diet or an alfalfa pasture diet for finishing. Both conventionally and pasture-finished cattle were fed for 91 d. Cattle were slaughtered on the same day at a commercial beef processing facility under normal conditions and chilled for approximately 30 h. After grading, one strip loin from each carcass was collected and transported to Oklahoma State University. At 11 d postmortem, one steak (n = 60) from each strip loin was vacuum packaged and randomly assigned to display. Those steaks were then randomly assigned to PVC, HiOx-MAP (80% oxygen and 20% carbon dioxide), or CO-MAP (0.4% carbon monoxide, 69.5% nitrogen, and 30% carbon dioxide) packaging and were displayed under retail conditions for 5 d. Muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were all analyzed by a trained panel (n = 6). MD was evaluated only on d 0 and MC and SD were scored once every 24 h for 0, 1, 2, 3, and 4 d. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) assay on d 4. Data were analyzed using the Mixed Procedure of SAS.ResultsThere was a significant display day by finishing diet by packaging interaction (P < 0.05) for muscle color and surface discoloration. There was also a significant finishing diet by packaging interaction (P < 0.05) for muscle darkening. Steaks packaged in HiOx-MAP remained the most stable in color and the brightest cherry-red colored throughout display time (P < 0.05) compared with other packaging types. PVC was the most discolored (P < 0.05) on d 3 and 4 when compared to HiOx-MAP and CO-MAP with the grain-finished PVC packaged steaks showing the most discoloration on d 4. Pasture-finished steaks packaged in CO-MAP displayed the darkest colored muscle (P < 0.05) on d 0. Steaks packaged in PVC had a higher amount of lipid oxidation (P < 0.05) compared with other packaging types.ConclusionThese results indicate that HiOx-MAP more effectively maintains the desired beef color of bright cherry-red for pasture-finished beef. The results also indicate that the use of appropriate packaging type can minimize the losses due to discoloration of steaks from either grain or grass-finished beef.

The Effect of Modified Atmospheric Packaging on Beef Color Sensory Characteristics of Different Muscle pH Categories

ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Therefore, the objective of the current study was to evaluate the effects of modified atmospheric packaging on three different beef muscle pH categories.Materials and MethodsThe three categories evaluated for this study were: Normal (pH = 5.57 ± 0.1; N-pH), Moderately high (pH = 5.70 ± 0.09; M-pH), and High (pH = 6.39 ± 0.03; H-pH). The pH was taken on the carcass, at the 12th and 13th rib interface within 72 h of harvest at a commercial beef processing plant. Strip loins were fabricated from each carcass (n = 12) and sent to Oklahoma State University for further analysis. Strip loins were then cut into 2.54 cm steaks and randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2) and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2, and 20% CO2). Visual color measurements for muscle color (MC; (1 = extremely bright cherry-red and 7 = extremely dark red), and surface discoloration (SD; 1 = no discoloration [0%] and 7 = extensive discoloration [81–100%]) were recorded on d 2, 4, and 6 of retail display by a trained panel. Data were analyzed using the Mixed Procedure of SAS.ResultsFor all pH treatments, PVC packaging possessed the darkest muscle color (P < 0.05) score compared to CO- and HiOx-MAP. When comparing N-pH, M-pH, and H-pH values, CO-MAP had approximately a 27.3%, 22.2%, and 25.3% improvement in muscle color, indicating a brighter lean color compared to PVC. Additionally, HiOx-MAP had approximately a 10.9%, 17.4%, and 16.5% improvement in muscle color score for N-pH, M-pH, and H-pH, respectively. When packaging steaks in either CO- or HiOx-MAP there was no significant difference (P > 0.05) between d 4 and 6 of retail display for muscle color. However, there was a significant (P < 0.05) darkening in muscle color for steaks packaged in PVC from d 4 to 6 of retail display. By the fourth d of retail, N-pH steaks packaged in PVC had 38.3% and 39.0% greater (P < 0.05) surface discoloration than CO- and HiOx-MAP, respectively.ConclusionThese results suggest that packaging steaks of different pH categories in CO- or HiOx-MAP can improve the surface color compared to PVC packaging.

Untargeted metabolomic analysis of the carotenoid-based orange coloration in Haliotis gigantea using GC-TOF-MS

Seafood coloration is typically considered an indicator of quality and nutritional value by consumers. One such seafood is the Xishi abalone (Haliotis gigantea), which displays muscle color polymorphism wherein a small subset of individuals display orange coloration of muscles due to carotenoid enrichment. However, the metabolic basis for carotenoid accumulation has not been thoroughly investigated in marine mollusks. Here, GC-TOF-MS-based untargeted metabolite profiling was used to identify key pathways and metabolites involved in differential carotenoid accumulation in abalones with variable carotenoid contents. Cholesterol was the most statistically significant metabolite that differentiated abalones with orange muscles against those with common white muscles. This observation is likely due to the competitive interactions between cholesterol and carotenoids during cellular absorption. In addition, the accumulation of carotenoids was also related to fatty acid contents. Overall, this study indicates that metabolomics can reflect physiological changes in organisms and provides a useful framework for exploring the mechanisms underlying carotenoid accumulation in abalone types.

77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the postharvest practices to improve the lean color of atypical dark-cutting beef. Therefore, the objective was to evaluate the effects of rosemary-enhancement and modified atmospheric packaging on atypical dark-cutting beef. Atypical dark-cutting beef strip loins (n = 13, pH=5.70 ± 0.09; ADC) and USDA Choice beef strip loins (n = 6, pH=5.57 ± 0.1; CH) were selected within 72 h of harvest. Atypical dark-cutting strip loins were divided into 2 sections, and randomly assigned to one of the following enhancement treatments: control non-enhanced (ADC), or a 1.1% rosemary-enhanced treatment (ADCE). After enhancement, 2.54 cm steaks were cut from CH, ADC, and ADCE strip loins and assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2), and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2 and 20% CO2). A HunterLab MiniScan was used to determine color during the 6 d simulated retail display. Visual color measurement for muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were recorded on d 2, 4, and 6 of retail display. There was a significant enhancement x packaging interaction for instrumental and visual color measurements. For all packaging types, ADCE steaks possessed greater L* values than DC steaks. In addition, ADCE steaks packaged in HiOx-MAP or CO-MAP had brighter-red color than ADC steaks. Furthermore, ADCE and C steaks had less muscle darkening compared with ADC steaks for MD and MC attributes. The results suggest that enhancement and modified atmospheric packaging have the potential to improve the surface color of atypical dark-cutting beef.