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Introduction Holmium Laser Enucleation of the Prostate (HoLEP) is a size-independent treatment option for the management of benign prostatic hypertrophy. While advancements in laser technology have led to clinical improvements in the enucleation portion of HoLEP, the morcellation aspect of HoLEP is often the rate-limiting step. We sought to compare efficiency and surgeon satisfaction in four commercial morcellators. Methods This was an ex vivo study comparing four commercial morcellators: the Wolf Piranha, the Lumenis VersaCut, the JenaSurgical MultiCut Solo, and the Hawk Morcellator. Four surgeons with significant experience performing HoLEPs participated. Surgeons tested each device to morcellate two different prostate models 1) morcellating as much microwave-cooked chicken breast in 10 minutes and 2) timed morcellation of bull testicles. Surgeons completed subjective surveys after each morcellator trial. Objective outcomes included: morcellation efficiency (g/min morcellated) and aspiration power (time to aspirate 1 L of saline). Means of continuous variables were compared using ANOVA. Categorical variables were compared using chi-square tests. Statistical analyses were performed using SAS 9.4 (2019). Results Comparing subjective outcomes, the Piranha was chosen as the safest morcellator (p=0.0058). The least safe morcellator was thought to be the MultiCut by 75% of surgeons (p=0.046). The Piranha was chosen as the most effective morcellator by 75% of surgeons (p=0.046). Comparing objective parameters between the morcellators, the Piranha had the fastest aspiration time (43.50±10.34 s, p=0.0116). There were no significant differences in morcellation efficiency when using chicken breast (p=0.3096). However, when comparing the morcellation efficiency using bull testicles, the Piranha had the highest efficiency at 39.68±3.57 g/min (p=0.0268). Conclusion In this ex-vivo study comparing four different commercially available morcellators, the Piranha had the highest aspiration power. No significant differences were found in morcellation efficiency using microwave-cooked chicken breast. The Piranha was felt to be the safest and most effective morcellator.

Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromise meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulates this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from a total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatments), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets containing 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose); 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8–21 and days 22–36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

Normally, preslaughter acute heat stress could accelerate postmortem glycolysis and impair chicken breast (pectoralis major muscle) quality. However, previous studies indicated that it might be different when the acute heat stress temperature rises to an extreme range (above 35 °C). Therefore, this study’s objectives were to compare the pH decline, glycolytic enzyme activity, and AMP-activated protein kinase (AMPK) phosphorylation at early postmortem among three extreme acute heat stress temperature settings: a control group (36 °C) and two experimental groups (38 °C and 40 °C). Although the temperature did not affect glycogen phosphorylase a and pyruvate kinase activity, there was a decrease in pH decline rate, phosphofructokinase-1 activity, and phospho-AMPK-α[Thr172] within 4 h postmortem when temperature increased from 36 to 40 °C. Temperature also affected hexokinase activity, with the 36 °C-group having the highest activity. The results of the current study, for the first time, indicated that postmortem metabolic rate in chicken breast muscle could be changed by acute heat stress temperature setting at extreme range.

This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 °C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 ± 1.5 mg/L TEAC and 2336.11 ± 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log10 CFU/g, respectively, compared to the control (P 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.

The objective of this examination is to decide the predominance of Campylobacter spp. in some chicken cuts and giblets items by utilizing both ordinary and sub-atomic techniques. Campylobacter is zoontic spp.widelyhus,120 chicken item tests (25g of each) were gathered from different general stores at Menofia legislature of chicken breast, thigh, liver and gizzard. Most examples were defiled with Campylobacter species and chicken liver demonstrated the most elevated pollution (56.67%) trailed by gizzard (53.33%), thigh (30%) and breast (23.33%). Campylobacter.jejuni was the most segregated serotype (6.67%),(13.33%),(16.67%) and (23.33%) in breast,thight,gizzard and liver ,individually. hipO quality was identified in secluded C. jejuni. Harmfulness qualities cdtA, cdtB and cdt C, cdtA and cdtC, cdtB and cdtC, CdtA, CdtB and CdtC were 30% , 15%, 25%, 10%, 15% and 5% of the detached C. jejuni strains, separately. At long last, the use of atomic techniques is more greatr than regular strategies in identification of Campylobacter serotypes.

In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken.

Background & Aims of the Study: Among aflatoxins, aflatoxin B1 (AFB1) is more toxic and dangerous. The presence of AFB1 in poultry feed is one of the most critical health and economic problems in the poultry industry. The critical concern caused by AFB1 contamination in the poultry industry is the transfer of toxins from the poultry feed to its products, such as meat, eggs, and edible parts. Thus, developing scientific strategies for controlling aflatoxin in poultry nutrition and protecting public health is very important. The present study aimed to evaluate the efficacy of Aloe vera extract in reducing the harmful effects of AFB1. Materials & Methods: In this study, broilers were selected and divided into three groups. Group 1 is the negative control group, received a basal diet. Group 2 is the positive control group, received a diet supplemented with AFB1. Group 3 was administered AFB1 and 100 ppm Aloe vera powder mixed in their diet. At the end of the experiment (Day 28), the birds were humanely euthanized, and their breast meat samples were collected. The toxin residue in muscles was measured by a commercial AFB1 detection kit. Results: No toxin was detected in the negative control group. In the third group, the residual amount of toxin was decreased by treating Aloe vera, but this difference was not significant. Significant differences are likely to be observed at higher doses. Conclusion: Supplementation of the diet containing AFB1 with Aloe vera extract effectively reduced the adverse effects of AFB1 and could be a helpful solution for the aflatoxicosis problem.

The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P

espanolEn un intento por regular positivamente la calidad de la carne a baja concentracion de NaCl, el presente estudio investigo como influye la introduccion de L-histidina (L-his) en la fosforilacion post-mortem de la proteina del musculo de la pechuga de pollo curada durante 16 horas a 1% de NaCl despues de 90 minutos post-mortem. Los resultados de este procedimiento permitieron verificar la presencia de 633 fosfoproteinas diferentes (﹥1.2 veces) inducidas por la introduccion de L-his durante la salazon; la mayoria de las mismas estaba implicada en la glucolisis, la via de senalizacion del calcio y la contraccion muscular. Ademas, se comprobo que las principales proteinas expresadas diferencialmente (DEPs) asociadas con la contraccion muscular fueron la miosina, la actina, la titina, la troponina C (TnC), la cadena ligera de miosina quinasa (MLCK) y la γ-fosforilasa quinasa (γ-PHK). Al respecto, tras el tratamiento con L-hisse se obtuvo una regulacion ventajosa de la fosforilacion de la fosfoglucomutasa-1, la fructosa-1,6-bisfosfatasa y el componente E1 de la enzima piruvato deshidrogenasa en el metabolismo glucolitico. EnglishIn an attempt to positively regulate meat quality at low NaCl concentration, the influence of L-histidine (L-his) introduction on the postmortem phosphorylation of chicken breast muscle protein that had been cured for 16 h at 1% NaCl was investigated at 90 min postmortem in the present study. The 633 different phosphoproteins (﹥1.2-fold) induced by L-his introduction during salting were identified, and a majority of these proteins were involved in glycolysis, calcium signalling pathway and muscle contraction. Myosin, actin, titin, troponin C (TnC), myosin light-chain kinase (MLCK) and γ-phosphorylase kinase (γ-PHK) were the main differentially expressed proteins (DEPs) that were associated with muscle contraction. An advantageous regulation of phosphoglucomutase-1 phosphorylation, fructose-1,6-bisphosphatase and pyruvate dehydrogenase E1 component was obtained in glycolytic metabolism after treatment with L-his.

This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked meat meals were collected from a governmental hospital in Kaloubia governorate To determine the bacterial content of the beef and chicken meals. The results of bacteriological examination for cooked chicken and meat meals recorded as 1 (4%) E.coli from cooked chicken breast samples,where 3 (12%)isolates E.coli from cooked chicken thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%) were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%) O114:H21 .Moreover, 1(16.7%) O127:H6 E.coli from cooked meat. Also, the study revealed that 6(6%) isolates of S. aureus were isolated from examined chicken and meat samples represented by 2(8%) from cooked chicken breast, 3(12%) from cooked chicken thigh and 1(2%) from cooked meat.

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography.Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p

The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.

One hundred random fresh raw chicken breast and thigh samples (50 of each) were collected from an automatic poultry dressing plant in Ismailia city, Egypt for bacteriological and genetic detection of E. coli O157:H7 and Salmonella species. Out of the examined 100 samples, only 4 (4%) samples were contaminated with E. coli O157:H7, while non-O157 E. coli isolates represented 11% of E. coli isolates which were serotyped as O114:H21, O127:H6, O126 and O26 with incidence of 2, 4, 3, and 2% of the examined samples, respectively. On the other side, Salmonellae were detected in 11 samples (11%) and serologically identified as S. Typhi, S. Typhimurium and S. Enteritidis with the incidence of 1, 3, and 7%, respectively. Further, PCR investigation indicated that fliC gene was detected in all 4 isolates of E. coli O157 with incidence of 100%; while, fimA gene in 5 Salmonella isolates was detected in 4 (80%) of such examined isolates. Accordingly, it is obvious that raw chicken meat cuts were loaded with pathogenic foodborne bacteria exposing consumers to the high risk of food poisoning. Moreover, the results cleared that bacteriological traditional methods for detection of bacteria contaminating foods are labor-intensive and time-consuming but PCR are more rapid and highly sensitive for identification of foodborne pathogens.

This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P

In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solu-tions. Chicken breasts were allowed to marinate for 48 hours at 4°C using solutions containing apple cider vinegar prepared with concentrations in 50% (E1) and 100% (E2) concentrations and 0.1 M (A1) and 0.2 M (A2) acetic acid. Pure water was used for the control group (C). Texture profile analyzes and Meullenet-Owens Razor Shear (MORS) analysis with pH, color ( L* , a* , b* ), cooking loss, water holding capacity and marinade absorption were applied to each treatment group. According to the results of the analysis, it was determined that the pH value of chicken breast meat samples marinated with apple cider vinegar was lower than the other groups. It was determined that the lowest hardness value was in E2 group according to the results of the texture profile analysis. According to the MORS analysis, the lowest shear force was found in E2 group. It is observed that the shear force has the lowest value in group including 100% apple cider vinegar in parallel to the hardness value. As a result, it was observed that apple cider vinegar had a very good source to increase tenderness of chicken breasts compared to acetic acid.

Salmonella sp. and Escherichia coli (E. coli) are the two most important pathogens because they are indicators of food safety and sanitation indicators because they can potentially pose a high risk of foodborne disease. This study aims to look at the prevalence of Salmonella sp. and E. coli in the Tamiang Layang Market as supervision of food safety. A total of 6 chicken breast samples were taken at all chicken traders in the Tamiang Layang market. Testing the presence of Salmonella sp. and E. coli using MC-Media Pad. The existence of Salmonella sp. and E. coli in chicken meat at the Tamiang Layang market were 66.6% and 83.3%. The need to improve the hygiene and sanitation of chicken traders.

Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven at natural convection and a forced convective dehydrator. Protein content increased from 21.01% and 32.42% (raw and cooked chicken, respectively) to up to 80%. A low-fat content (2.55%) resulted in cooked chicken samples at 65°C in a forced convective dehydrator. The color difference (∆E) of the cooked chicken breast was found to be higher (19.39 to 21.36) in the oven. The highest dehydration time for raw and cooked chicken breast in a forced convection dryer at 45°C, 55°C and 65°C were 7 h, 6 h and 5 h, and 6 h, 4 h, and 3 h, respectively. Page, modified page, and logarithmic models were that the best represented the experimental data with r2 values ranged from 0.9999 to 0.9928.

Nicarbazin is an anticoccidial drug with a residue limit in animal husbandry. 4,4′-Dinitrocarbanilide (DNC) is the residue marker of nicarbazin. In this research, designed and based on new haptens, a sensitive and specific monoclonal antibody was produced against DNC. The IC50 value of the prepared mAb 3A3 was 0.14 ng mL−1 and the LOD was 0.02 ng mL−1. The recovery rate of the chicken breast and liver samples were 93.50–115.60% and 99.60–108.00%, respectively. The results of the cross-reaction experiment show that it is highly specific for DNC. A colloidal gold immunochromatographic test strip was prepared for rapid detection of DNC in the chicken breast and liver samples. The visual limits (LODs) of DNC detection in the chicken breast and liver samples were 2.5 μg kg−1 and 5 μg kg−1, and the cut-offs were 10 μg kg−1 and 10 μg kg−1, respectively. Therefore, the preparation of colloidal gold immunochromatographic test strips can be meaningful for the on-site detection and rapid screening of numerous samples.

Previous studies have demonstrated that allergenic feed proteins from peanuts in the diets of layer hens are not detected in the eggs produced. Hence, in this study, we aimed to determine if soy and/or peanut proteins in poultry feed rations of broiler chickens or layer hens would be transferred or detectable in the meat or eggs produced. To meet this objective, 99 layer hens and 300 broiler chickens were equally divided into treatment groups and fed one of three experimental diets: control soybean meal and corn diet, whole unblanched high-oleic peanut and corn diet (HO PN), or a control diet spiked supplemented with oleic acid (OA) oil. At termination, broiler chickens were processed, and chicken breast samples of the left pectoralis muscle were collected, and eggs were collected from layers. Total protein extracts from pooled egg samples and chicken breast samples were subjected to enzyme-linked immunosorbent assay (ELISA) methods and immunoblotting analysis with rabbit antipeanut agglutinin antibodies and rabbit antisoy antibodies for the detection of peanut and soy proteins. Peanut and soy proteins were undetected in all pooled egg samples and individual chicken breast meat samples using immunoblotting techniques with rabbit antipeanut agglutinin and rabbit antisoy antibodies. Moreover, quantitative ELISA allergen detection methods determined all pooled egg samples and individual meat samples as "not containing" peanut or soy allergens. Therefore, this study helps to evaluate the risk associated with the potential transfer of allergenic proteins from animal feed to the products produced for human consumption.

Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium (S. Typhimurium) and Escherichia coli (E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli. Meanwhile, chitosan 1% significantly reduced E. coli count by 1 log; however, no reduction effect could be observed for S.Typhimurium count. Chitosan 2%, lactic acid 1%, and combination of chitosan 2% and lactic acid 1% significantly reduced the count of S. Typhimurium and E. coli through the storage time (by about 1.2–1.4 log) and E. coli (by about 1 log). Treatment with lactic acid 1% significantly reduced overall sensory score of chicken fillet till the third day of storage. Chitosan has no adverse effect on sensory properties of the samples.

Made available in DSpace on 2022-05-01T11:39:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal – absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (−20°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo. Paulista State University - UNESP Technology Department Darcy Ribeiro State University of Northern Fluminense – UENF Agricultural Sciences and Technologies Center – CCTA University of São Paulo - USP Faculty of Animal Science and Food Engineering Paulista State University - UNESP Technology Department FAPESP: 2018/25447-1

SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant. Non-inoculated meat samples and meat samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packed in polymeric trays under ambient air conditions. The packaged samples were HVDBD-treated at different voltages (0, 55, 70, or 85 kV) for 180 s, and stored at 4°C for 5 d. Microbial counts (psychrophiles, C. jejuni, S. Typhimurium) and meat color (L* a* b*) were measured before HVDBD treatment and after 5 d of post-treatment storage. Psychrophile growth was inhibited (P 0.05) in a* and b* values between pre-treatment and post-treatment measurements; however, all HVDBD treatments resulted in increased L* value (P

A total of 175 samples of fresh chicken breast, chicken thigh, chicken liver, chicken gizzard, chicken heart, cloacal skin and neck skin (25for each) were randomly collected from different markets and poultry shops at variable sanitation levels in Zagazig city. All collected samples were immediately transferred in an icebox container, aseptically handled and moved promptly to postgraduate student laboratory, Food Control department, Faculty of Veterinary Medicine, Zagazig University, Egypt. The bacteriological examination was applied for enumeration and isolation Enterococcus species.The enterococci detected in chicken samples within different percentages ranged from 15/25(60%) in chicken heart to 25/25(100%) in cloacal skin. The descending prevalence arranged cloacal skin > neck skin > gizzard > liver > thigh > breast > heart. The counts of enterococci ranged from 2.12 to 5.15, 3.19 to 5.64, 3.54 to 5.95, 3.68 to 6.32, 3.11 to 6.26, 4.82 to 6.3 and 3.24 to 6.7 with mean values 3.04 ±0.37, 3.47 ±0.48, 4.05 ±0.38, 4.15 ±0.41, 3.72 ±0.54, 5.03 ±0.13 and 4.8 ±0.25log 10 CFU/gin examined chicken breast, thigh, liver, gizzard, heart, cloacal skin and neck skin, respectively.

Simple Summary The use of meat from hens after the end of the laying period is limited due to their inferior sensory properties compared to the meat of young slaughter birds, mainly due to the age of the hens. Therefore, we are looking for effective methods of softening the meat of laying hens after the end of the annual laying use. One way to reduce the hardness of hen meat after the laying period is to marinate it with fermented milk products. The aim of the research was to evaluate the effect of marinating with buttermilk and sour milk on the quality of Rhode Island Red (RIR) hen meat after the first year of laying use. In the conducted research, it was found that marinating hen meat after the first year of laying with fermented milk products has a beneficial effect on the characteristics of raw and roasted meat. Roasted hen meat was characterised by a brighter colour, lower hardness, and better microbiological quality, and had greater overall acceptability. The obtained results allow us to conclude that marinating hen meat with fermented milk products creates new opportunities and prospects for the culinary use of the meat of RIR hens after one year of laying use. Abstract The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city supermarkets, abattoirs, butcher's shops for evaluation of the incidence of contamination with Staph. aureus. The results revealed that the incidence of isolated Staph. aureus from frozen chicken thigh, breast ,fresh chicken thigh and breast were 40, 36, 32 and 32%; This result at frozen chicken meat more than fresh chicken meat may be due to excess handling of frozen meat and leave to more time at surfaces with un clean utensils before freezing. While Staphylococcal count in the same examined samples were7.55x102, 5.8x102, 4.11x103, 2.53x102; respectively. The results were reversed and therefore modified by confirmation of the results by using Polymerase Chain Reaction (PCR), revealed that fresh chicken thigh samples were positive for sea gene of Staph-aureus strains, frozen chicken meat samples were positive for sec gene of Staph- aureus and fresh chicken thigh, frozen chicken breast samples were negative for sea, seb, sed and sea genes of Staph. aureus.

Made available in DSpace on 2022-05-01T05:29:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-07-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers’ breasts affected by wooden breast myopathy. Department of Technology Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone Faculty of Animal Science and Food Engineering University of São Paulo—USP, 225, Duque de Caxias Norte Avenue Department of Technology Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone CAPES: 001 FAPESP: 2017/5754-4

Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (&gt, 3.0 Log CFU/cm2). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB.

In the past decade, the poultry industry has faced the occurrence of growth-related muscular abnormalities that mainly affect, with a high incidence rate, the Pectoralis major of the fast-growing genotypes selected for their production performances (high growth rate and breast yield). These myopathies are termed as White Striping, Wooden Breast, and Spaghetti Meat and exhibit distinctive phenotypes. A spatiotemporal distribution has been demonstrated for these disorders as in the early stage they primarily affect the superficial area in the cranial portion of the muscle and, as the birds grow older, involve the entire tissue. Aside from their distinctive phenotypes, these myopathies share common histological features. Thus, it might be speculated that common causative mechanisms might be responsible for the physiological and structural perturbations in the muscle associated with these conditions and might underpin their occurrence. The present review paper aims to represent a critical survey of the outcomes of all the histologic and ultrastructural observations carried out on White Striping, Wooden Breast, and Spaghetti Meat affected muscles. Our analysis has been performed by combining these outcomes with the findings of the genetic studies, trying to identify possible initial causative mechanisms triggering the onset and the time-series of the events ultimately resulting in the development and progression of the growth-related myopathies currently affecting broilers Pectoralis major muscles. Several evidences support the hypothesis that sarcoplasmic reticulum stress, primarily induced an accumulation of misfolded proteins (but also driven by other factors including altered calcium homeostasis and accumulation of fatty acids), may be responsible for the onset of these growth-related myopathies in broilers. At the same time, the development of hypoxic conditions, as a direct consequence of an inadequate vascularization, triggers a time-series sequence of events (i.e., phlebitis, oxidative stress, etc.) resulting in the activation of response mechanisms (i.e., modifications in the energetic metabolism, inflammation, degeneration, and regeneration) which are all strictly related to the progression of these myopathic disorders.

This research was conducted to observe the body weight gain and carcass quality of the hybrid chicken derived from the crossing between female F1 Kampung Super and male F1 Kampung-Broiler. The weekly weight gain for seven weeks and carcass quality, including breast yield, protein content, lipid content, moisture, and pH were measured with each group consists of six individuals. The chickens were slaughtered for meat quality measurements on the 7th week. The results showed that the hybrid chickens’ weight at the 7th week (888.22±139.63) was higher than layer (467.06±85.7) and pelung (436.39±42.33). The hybrid chicken’s breast yield (3.20%) was significantly higher than pelung’s (1.66%). These characteristics of hybrid chicken breast muscle lead to the conclusion that hybrid chicken is a potential alternative meat-type chicken with local chicken meat characteristics and has relatively fast growth.

The purpose of this study was to characterize the relationship between chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes. Whole chicken carcasses were ...

Objective The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations—T1, 54°C/210 s; T2, 55°C/180 s; T3, 56°C/150 s; T4, 57°C/120 s; T5, 58°C/90 s. Results Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction—determined by emulsification capacity and protein denaturation—in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the α-helix and an increase of the β-sheet and β-turn proportions, mainly in T1 and T5 samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in T5, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the T5, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.

Atotal of ninety random samples of different chicken meat products were collected from different markets in Menoufia governorate , Egypt classified into 30 samples of fresh chicken cuts-up (skinless and boneless breast and thigh) (15 of each) 30 samples of frozen breaded half cooked chicken products (chicken nuggets and chicken panne) (15 of each) and 30 samples of cooked chicken products(Shawerma and Fahita sandwiches) (15 of each).The mean values of APC (cfu/g) in the examined samples chicken breast, thigh, panne, nuggets, shawerma and chicken fahita, were 5.5× 106± 1.51× 106, 6.8× 106± 1.3× 105, 3.1× 105± 1.7× 104, 4.5× 105± 1.2× 104, 2.2×104±1.5×104 and 4.9×104± 1.5×104 ,respectively at the same time the Total Enterobacteriaceae count were 3.5× 104 ± 1. 7×104 ,7.8× 104 ± 1. 4×104,4.8× 103 ± 1.5×102 , 6.5× 103 ±1.7×101 , 3.8×102±1.5×102 and 4.1×102± 1.0×102respectively. Salmonella Typhimurium was detected in 13.3%,20%and 6.7% of breast ,thigh and panne samples respectively while Salmonella Anatum was detected in 7% of nuggets samples. On the other hand, Salmonella enteritidis was detected in 13.3% of breast samples and in 6.7% of both thigh and panne samples .Salmonella Heidelberg , Salmonella Muenster and Salmonella Kentucky were isolated from 6.7 % of some of examined samples. The present study concluded that there is a need to educate consumers , food handlers and all others who have access to food about the importance of hygiene.and it is necessary to cooking food property.

Fabrication of active PET films assembled with antimicrobial chitosan and alginate coatings incorporating black cumin oil(BCO) was performed by layer-by-layer(LbL) technique and effect of active packaging film on quality and shelf-life of chicken breast meats stored at 4 °C for 5 days was investigated. Multilayer films were characterized in terms of surface morphology, color, thickness, and antimicrobial activity. Incorporation of BCO into film demonstrated antimicrobial activity against Staphylococcus aureus and Escherichia coli, and spherical particles on surface profile. Changes in weight loss, color, pH, total aerobic mesophilic(TAMC), and psychrotrophic bacteria counts(PBC) of chicken meat, packaged in trays containing antimicrobial films, were observed. Increase in pH values was higher in control samples than samples packaged with antimicrobial film during storage. Samples stored in active packaging had slightly lower TAMC and PBC compared to control samples. Results indicated that active film containing BCO has the potential to maintain safety and quality of chicken meat.

It is very important to achieve the safety and sanitary quality of the meat as the presence of antibiotic residues in food stuff can cause hazards to human so that the aim of this study is evaluation the level of enrofloxacin residues in chicken meat and giblets and the effect of different cooking methods on reduction of these levels.One hundred and twenty random samples of chicken breast, thigh, gizzard and liver (30 of each) were collected from different chicken slaughter shops located in Menoufia government for evaluation of their enrofloxacin residues. The collected samples were examined by using microbiological inhibition technique (MIT) and High Performance Liquid Chromatography (HPLC) in addition to the effect of heat treatment (boiling, grilling and frying) on these residues was studied. The obtained results revealed that the incidence of enrofloxacin residues in chicken breast, thigh, gizzard and liverwere 13.33%, 16.67%, 26.67% & 40% by MIT and 13.33%, 20%, 30% & 43.33% by HPLC, respectively. The results indicated that 85% of the examined samples not exceeded the MRL of enrofloxacin residues. The reduction% of enrofloxacin levels in thigh muscle samples was 28.3%, 17.8% &11.2by boiling57.4%, 43.6% &35.2%by frying and69.5%, 62.4% & 47.7% by grilling of such samples. The public health significance and some recommendations to control such antibiotic residue in chicken tissues for human safety were discussed.

SUMMARY One of the most effective approaches for reducing consumer risk of foodborne illness in poultry is to utilize effective antimicrobials. The objectives of this study were to determine antimicrobial properties of a United States Department of Agriculture Food Safety and Inspection Services-approved vinegar-based ingredient (VBI) on Salmonella Typhimurium inoculated (105 CFU/g) ground chicken breast meat, and to ascertain effects of VBI on total psychrotrophic bacteria and meat pH during storage. Ground chicken was treated with 0% VBI (negative control), 0% VBI-plus inoculum (positive control), and inoculum plus 1, 2, and 3% VBI. Samples were packaged, stored at 3±1°C, and analyzed on days 0, 1, 3, 5, and 7 for total psychrotrophs, Salmonella, and pH. Meat treated with 1, 2, and 3% VBI had lower (P

Chicken breast meat is traditionally marinated to improve tenderness and juiciness. However, a significant amount of marinade is purged during cooking. It was envisioned that preheating of marinated chicken breast meat would minimize the purge due to presetting the myofibrillar proteins and will give higher cook yield. The preheating was done in a radiofrequency (RF) oven to provide uniform heating within the volume of the product, and to allow extra marinade retention. Two preheating regimens, 20–30°C and 55–60°C were selected. A 3–4% marinade gain was obtained while the meat was preheated in RF with 10% extra marinade but this gain was not significantly different in the four treatments and the control (p > .05). The cooked meat yields were determined as a function of programmed preheating of marinated meat in the RF oven, followed by final cooking of the product in the air impingement oven. The programmed preheated samples at 20–30°C showed higher cook yield (96.11–100.51%) as compared to the control (95.6%). However, all the samples heated at 55–60°C showed higher cook yield (100.57–109.39%). Warner-Bratzler shear tests were performed on cooked samples to determine the quality of RF preheated product, and the quality of the RF-treated product was not much different from that of the product cooked directly in a conventional air oven.

BACKGROUND: Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg⁻¹ CA. Chicken breast meat was stored frozen for 90 days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90 days. Lipid oxidation and color stability were assessed every 30 days. RESULTS: For breast meat, a 2.5 g kg⁻¹ concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g kg⁻¹ gave rise to a pro‐oxidant effect and 5.0 g kg⁻¹ slowed the oxidation up to 50 days. A level of 7.5 g kg⁻¹ of CA was effective in retarding oxidation, favoring colour stability during the 90‐days frozen storage. For sausages, 2.5 g kg⁻¹ of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g kg⁻¹ provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g kg⁻¹. CONCLUSIONS: Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry

Certified reference materials (CRM) provide measurements of quality and metrological traceability relative to the International System of Units (SI). The results of a feasibility study for the development of an incurred CRM for the mass fraction of nitrofuran metabolites in chicken muscles are presented in this work. A small-scale batch of material was produced from freeze-dried chicken breast muscles containing residues of 3-amino-2-oxazolidinone (AOZ) and 3-amino-5-morpholinomethyl-2-oxazolidinone (AMOZ) metabolites after the controlled in vivo administration of furazolidone and furaltadone antibiotics. A small-scale batch from a blank matrix, without the metabolites, was also produced. The granulometry, stability of residual moisture content, effect of the treatment by irradiation at 3 kGy, 5 kGy and 7 kGy, and degree of inhomogeneity of the property values and residual moisture were evaluated. All statistical approaches for homogeneity and stability assessments were performed based on the principles of ISO Guide 35:2006.

The effect of grape seed extract (GSE) (at 5, 10 and 15%) incorporated into chitosan (CH) film was evaluated by considering its physico-mechanical properties, antioxidant and antimicrobial activities in order to show improved shelf life for vacuum-packed food under refrigerated conditions. GSE-incorporated films showed higher water vapor permeability, elastic modulus, opacity, and a* and b* values (p < 0.05). Increasing the GSE concentration lowered the transmittance and L* values. The addition of GSE provided antioxidant activity to the CH films and the addition of 15% GSE into CH films inhibited the oxidation of chicken breast fillets during refrigerated storage (p < 0.05). GSE-incorporated CH films inhibited Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa more efficiently than CH films alone. CH films incorporating 15% GSE inhibited total mesophilic aerobic bacteria (TMAB) and coliforms in chicken breast fillets (p < 0.05) and provided a 1.50-2.33 log reduction in TMAB and coliforms, respectively, during storage. These results reveal that the inclusion of GSE into CH films has the potential to help develop antioxidant/antimicrobial packaging for food products.

Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated, they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.

Battered poultry products may be wrongly regarded and treated by consumers as ready-to-eat and, as such, be implicated in foodborne disease outbreaks. This study aimed at the quantitative description of the growth behavior of Listeria monocytogenes in fresh, partially cooked (non-ready-to-eat) battered chicken nuggets as function of temperature. Commercially prepared chicken breast nuggets were inoculated with L. monocytogenes and stored at different isothermal conditions (4, 8, 12, and 16 °C). The pathogen’s growth behavior was characterized via a two-step predictive modelling approach: estimation of growth kinetic parameters using a primary model, and description of the effect of temperature on the estimated maximum specific growth rate (μmax) using a secondary model. Model evaluation was undertaken using independent growth data under both constant and dynamic temperature conditions. According to the findings of this study, L. monocytogenes may proliferate in battered chicken nuggets in the course of their shelf life to levels potentially hazardous for susceptible population groups, even under well-controlled refrigerated storage conditions. Model evaluation demonstrated a satisfactory performance, where the estimated bias factor (Bf) was 0.92 and 1.08 under constant and dynamic temperature conditions, respectively, while the accuracy factor (Af) value was 1.08, in both cases. The collected data should be useful in model development and quantitative microbiological risk assessment in battered poultry products.

This study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling with various set-up temperatures. Fresh 1.5-kg chicken breast meat was course grounded, inoculated with S. Typhimurium and Tennessee, or E. faecium, followed by adding NaCl (2.0%) + Na-tripolyphosphate (0.5%) solutions to achieve pump rates of 1%, 5%, or 11.1%. Meat samples were manually manufactured into patties with the thickness of 2.1 cm and diameter of 10.4 cm. Patties were packaged with polyvinyl chloride films in the foam-tray stored at 4°C for 42 h before double pan-broiling set at 200°, 300°, or 425°F for 0 to 420 s. Counts of pathogens were analyzed on xylose-lysine-Tergitol-4 and bile esculin agars with tryptic soy agar layers. Microbial data and kinetic parameters (n = 9, United States Department of Agriculture [USDA]-Integrated-Predictive-Modeling-Program/USDA-Global-Fit software) were analyzed by the Mixed Model Procedure (SAS). Double pan-broiling reduced >5-log10 CFU/g (P < 0.05) of Salmonella after 360 (200°F), 180 to 225 (300°F), and 150 to 165s (425°F), and of E. faecium after 270 s (300°F), and 180 s (425°F) across all samples. D-values (Mafart-Weibull model) of Salmonella and E. faecium in 1% moisture enhanced samples cooked at 200 to 425°F (102.7–248.2 and 115.5–271.0 s) were lower (P < 0.05) than 11.1% samples (119.8–263.7 and 122.5–298.3 s). Salmonella were more susceptible (P < 0.05) to heat than E. faecium. “Shoulder-time” (Buchanan-Two-Phase model) of Salmonella cooking at 200° to 425°F increased (P < 0.05) from 82.3–229.0 to 116.6–246.2 s as pump rate increased from 1 to 11.1%, whereas this phenomenon was not shown for E. faecium. Results indicate that Salmonella were resistant to heat in chicken patties with greater pump rate. E. faecium can be used as a surrogate for Salmonella to validate thermal inactivation in chicken products.

The aim of this study was to characterize the breast meat from broilers affected by the white striping myopathy and examine its influence on meat quality. 180 breast samples from male broilers, slaughtered at 42-d-old, were used. Samples were classified according to the severity degree of apparent white stripes on the Pectoralis major muscle surface (“normal” [n=60], “moderate” [n=60], or “severe” [n=60]). Birds affected by the myopathy produced breast meat with higher L*, a* and b* values on the outer surface. Cooking loss decreased as the severity degree increased (30.94% [normal] to 21.65% [severe]). Toughness increased in the samples classified as moderately and severely affected. There was also an increase in the concentrations of lipids (1.60% [normal] to 2.57% [affected samples], on average), cholesterol (84.60 mg/100 g [normal] to 91.73 mg/100 g [severe degree]) and collagen as the severity degree increased. Although there are statistical differences for some evaluated parameters and, even so, these results are considered numerically normal based on previously published literature, we emphasize that the white striping abnormality alters chicken breast meat quality, especially regarding to the protein and fat concentrations, which can offer consumers products with nutritional quality different from the average specified on the packaging. El objetivo de este estudio fue caracterizar la carne de pechuga de pollos de engorde afectados por las estrías blancas y evaluar su influencia en la calidad de la carne. Se utilizaron 180 muestras de pechuga de pollos, machos, sacrificados a los 42 días de edad. Las muestras se clasificaron según el grado de severidad de las estrías blancas presentes en la superficie del músculo pectoral mayor ("normal" [n=60], "moderado" [n=60] o "grave" [n=60]). Las aves afectadas por la miopatía produjeron una carne de pechuga con mayores valores de L*, a* y b* cuando se evaluó la superficie externa. Las pérdidas por cocción disminuyeron a medida que aumentaba el grado de severidad de la miopatía (30,94% [normal] a 21,65% [grave]). La dureza fue mayor en las muestras afectadas por los grados moderado y severo. También hubo un aumento en las concentraciones de lípidos (1,60% [normal] a 2,57% [muestras afectadas por la miopatia], en promedio), colesterol (84,60 mg/100 g [normal] a 91,73 mg/100 g [grave]) y colágeno a medida que aumentaba el grado de severidad. Si bien existen diferencias estadísticas para algunos parámetros evaluados y, aun así, estos resultados se consideran numéricamente normales en base a la literatura publicada anteriormente, destacamos que la presencia de las estrías blancas altera la calidad de la carne de pechuga de pollo, especialmente en lo que respecta a las concentraciones de proteínas y grasas, que pueden ofrecer a los consumidores productos con una calidad nutricional diferente al promedio especificado en el empaque. O objetivo deste estudo foi caracterizar a carne de peito de frangos de corte acometidos por estrias brancas e examinar sua influência na qualidade da carne. Foram utilizadas 180 amostras de peito de frangos de corte machos, abatidos aos 42 dias de idade. As amostras foram classificadas de acordo com o grau de severidade das estrias brancas aparentes na superfície do músculo peitoral maior (“normal” [n = 60], “moderado” [n = 60] ou “severo” [n = 60]). As aves afetadas pela miopatia produziram carne de peito com maiores valores L*, a* e b* quando avaliada a superfície externa. As perdas por cozimento diminuíram conforme o grau de severidade da miopatia aumentou (30,94% [normal] para 21,65% [severo]). A dureza foi maior em amostras afetadas pelos graus moderado e severo. Também houve aumento nas concentrações de lipídios (1,60% [normal] para 2,57% [amostras afetadas], em média), colesterol (84,60 mg / 100 g [normal] para 91,73 mg / 100 g [grau severo]) e colágeno conforme o grau de severidade aumentou. Embora existam diferenças estatísticas para alguns parâmetros avaliados e, mesmo assim, esses resultados sejam considerados numericamente normais com base na literatura publicada anteriormente, ressaltamos que a presença de estrias brancas altera a qualidade da carne de peito de frango, principalmente no que se refere às concentrações de proteínas e gorduras, o que pode oferecer ao consumidor produtos com qualidade nutricional diferente da média especificada nas embalagens.

This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43 and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p &lt, 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.

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 &lt, 0.001) in pH and an increase (p &lt, 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 &lt, 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.

In this study, protein oxidation and subsequent changes were evaluated during the long-term frozen storage of chicken meat cuts. Boneless and skinless chicken breast and thigh meat cuts were packaged, frozen, and stored at −18 °C for 6 months, whereas physicochemical analysis and electrophoretic protein profile were evaluated every 1 month. In breast and thigh meats, carbonyl content was noted to increase, whereas sulphydryl content decreased during frozen storage (p

Bacterial food poisoning cases due to Salmonella have been linked with a variety of poultry products. This study evaluated the effects of a Salmonella-specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group. Samples were inoculated with 106 CFU/mL of Salmonella and stored at 4 °C for 30 min. The inoculated chicken breasts were randomly assigned to different storage time (0 h, 1 h, 24 h, or 48 h). Both time and treatment showed significance reduction (P