Search

Background: There are few scientific reports of the occurrence of wooden breast (WB) in Thailand. This study aimed to evaluate the incidence and effect of WB on the physical and chemical properties of meat from chickens reared under an evaporative cooling system (EVAP). Methods: A total 124 broiler chickens (BW = 2721.27±273.40 g) were selected from a group of 588 male broiler chickens (at 36 days of age). The WB meat (left site) score of each chicken was identified as being normal, moderate or severe. In order to compare the effect of the WB score on meat quality, based on the number of chickens in the normal group, the number of chickens in the moderate and severe groups were equalised (19 birds/group). The effects of the WB score on pH, colour, drip loss, thawing loss and cooking loss of the meat were observed. Result: The body weight of normal meat, moderate WB and severe WB was 2525.26±221.49, 2683.53±273.17 and 2883.78±211.90 g, respectively. The severe WB score occurred when the body weight (g) was heavier than the normal meat group for 14.19% (P<0.01). At 24 hours, the pH, drip loss, cooking loss and water content of the severe WB group was significantly higher, while the protein content in the severe WB group was lower than the normal meat group (P<0.01). Moreover, the severe WB group presented higher lightness, redness and yellowness values compared to the normal meat group (P<0.01). In conclusion, a larger body of broiler chickens, greater than 14% of the strain’s recommendation induced a severe WB score, which caused poor meat quality. [ABSTRACT FROM AUTHOR]

This study aimed to confirm the applicability of the new nitrogen (N2) gas stunning method in the broiler slaughtering process by comparing the meat and small intestine quality following different stunning methods (electrical, carbon dioxide (CO2), N2, and halal). Four treatments were compared: (i) electrical stunning (Elec), (ii) 80% CO2 gas stunning (CO2-gas), (iii) 98% N2 gas stunning (N2-gas), and (iv) the non-stunning method (halal). N2 gas stunning (98%) and the halal method were conducted at the pilot plant abattoir of the national institute of animal science, Korea, and electrical and 80% CO2 stunning were performed on the nearest commercial slaughter house. Meat pH24h, color (lightness, redness and yellowness), proximate composition, water holding capacity (WHC), cooking loss, and Warner-Bratzler shear force (WBSF) were measured, and in the small intestine, pH24h, color, thickness, and WBSF were measured. The Elec treatment showed high lightness, yellowness, and low redness in both meat and the small intestine, indicated by a pale color; the CO2-gas treatment showed high redness, low lightness, and low yellowness, and the coloration of meat from the N2-gas treatment was intermediate between Elec and CO2-gas. For other quality traits, the N2-gas showed good results and was between Elec and CO2-gas. Additionally, severe stress (low pH in both meats), low WHC in meat, and cracked small intestine with numerous apertures were observed in the CO2-gas, and pale colored hemorrhagic breast meat was found in the Elec. Therefore, in view of animal welfare and quality traits of meat and the small intestine, 98% N2 gas can be considered in broiler stunning.

In order to screen for meat tenderization treatment methods targeting a large number of eliminated laying hens in poultry farms, the ultrasound combined with calcium chloride and biological enzyme methods were used to tenderize chicken breast meat. The shear force was chosen as the key indicator, and the optimal ultrasound parameters were selected. The texture, water retention, protein distribution, total thiol and amino acid contents as well as the microstructure changes were mainly analyzed. Results showed that the optimal ultrasound parameters were ultrasound of 240 W, frequency of 22 kHz, water bath temperature of 35 ℃, and treatment time of 10 minutes. Compared to the untreated group, the shear force of chicken breast meat significantly decreased (P

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Modified atmospheric packaging (MAP) is most commonly used nowadays to improve the shelf-life of meat in refrigeration storage. Therefore, this research was undertaken to study the effect of MAP on the quality and shelf-life of chicken breast meat (CBM) under refrigeration storage. This was further compared with aerobic packaging (AP) to find the efficiency of MAP. Three different concentrations used were : 1) MAP-20 (20%O2+30%CO2+50%N2), 2) MAP-10 (10%O2+40%CO2+50%N2), and 3) MAP-0 (0%O2+20%CO2+80%N2). Refrigerated storage of CBM with MAP of 0-20% oxygen significantly (p<0.05) decreased the TBARS, deoxymyoglobin, metmyoglobin, L* value, b* value, oxygen, and nitrogen but increased the pH, oxymyoglobin, total meat pigment, a* value, carbon dioxide, nitrogen, standard plate counts and scores of sensory attributes when compared with aerobic packaging. It can be concluded that a MAPCBM had a shelf-life of 12 days and AP-CBM had 6 days under refrigeration storage. [ABSTRACT FROM AUTHOR]

The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM. [ABSTRACT FROM AUTHOR]

In this study, it was to investigate the potential of using chicken breast meats with moderate white stripe problem in the production of chicken nuggets and study changes occurred in physicochemical properties (pH, color, TBARS and texture profile) of chicken nuggets added to different rates (0, 20, 40, 80 and 100%) of white stripe problem meat during storage (-18°C, 90 days). With the increment of white stripe meat using in the production of chicken nugget, the moisture, protein and ash content of all samples increased and decreased fat content in the samples. The 100N sample (46.33%) had the highest coating percentage and there were no significant differences between 100N and 20BŞ samples (P >0.05). With the increment of white stripe meat in chicken nugget, there was a fluctuation in the cooking losses and cooking efficiency of the nuggets. At the beginning of the storage, the 100N samples had the lowest pH value and there were significant differences among the samples (P <0.05). In general, the elasticity, adhesiveness, chewiness, yellowness and TBARS value of the all samples increased while the hardness, lightness and redness value decreased in nugget samples during storage (-18°C, 90 days). [ABSTRACT FROM AUTHOR]

In this study, the antibacterial effects of postbiotics obtained from Pediococcus acidilactici, Lactiplantibacillus plantarum and Latilacto-bacillus sakei, which were grown in sterile cow's milk and de man rogosa and sharpe (mrs) broth, against some food pathogens (Salmonella spp., Listeria monocytogenes, Escherichia coli o157:h7, and Brucella melitensis) were investigated. It was observed that lactic acid bacteria postbiotics produced in mrs broth formed larger inhibition zones than those developed in cow's milk against pathogenic bacteria. In order to investigate the antimicrobial effect of the postbiotics on chicken breast meat and to compare this effect with lactic acid decontamination, samples contaminated with Salmonella spp. and L. monocytogenes were immersed into the postbiotics of L. plan-tarum and L. sakei, 2.1% lactic acid solution, and distilled water for 10 minutes. Microbial changes in the groups were investigated during the storage at 4°c for 17 days. On the 8th day of storage, it was determined that the number of Salmonella spp. In the groups treated with postbiotics decreased by 0.9 log10 CFU/g compared to the control and distilled water groups. While the number of L. monocytogenes increased during storage in the control and distilled water groups, the postbiotics and 2.1% lactic acid exhibited a bacteriostatic effect on L. monocytogenes during storage period. Compared to the postbiotics, 2.1% lactic acid had higher reduction (1.8 log10 cfU/g) rates against Salmonella spp. (P<0.05), also a significant difference was observed against L. monocytogenes in the first and last days of storage (P<0.05). While the shelf life of chicken breast meat was determined to be 5 days in the control and distilled water groups, postbiotic treatments extended the shelf life of chicken breast meat by an extra 9 days, and 2.1% lactic acid treatment extended an extra 12 days compared to the control and distilled water treatments. [ABSTRACT FROM AUTHOR]

This study explored the impact of date palm seeds ethanolic extract (DSEE) on the microbiological, physicochemical, and sensory qualities of chicken breast meat kept refrigerated at 4 °C. DSEE was applied at 0.156% (DSEE1), 0.312% (DSEE2), and 0.624% (DSEE4). Microbiological parameters, chemical stability, and sensory features of DSEE were monitored for 14 days at refrigerated conditions (4 °C). DSEE considerably (p < 0.05) decreased lipid/protein oxidation processes. Interestingly, at 14 days, DSEE at 0.624% delayed microbial growth. Moreover, the addition of 0.312% (DSEE2) and 0.624% (DSEE4) and storage time substantially affected the sensory (appearance, odor, color, and overall acceptability) parameters of chicken breast meat. By expertly employing chemometric techniques such as principal component analysis (PCA) and heat maps, the acquired evidence brought useful information to regroup all samples and to associate microbiological and oxidation characteristics to organoleptic attributes using correlation models. PCA and heat maps provided effective information to differentiate all samples and relate lipid and protein oxidative processes and microbiological properties to sensory parameters. The obtained findings contribute to a better knowledge of the impact of chemical and microbial alterations on sensory quality in fortified meat products. This study displayed the potential functional and economic benefits of using DSEE as an encouraging component in chicken meat preservation. [ABSTRACT FROM AUTHOR]

ABSTRACT: The use of phages as biocontrol agents against antibiotic-resistant strains of Salmonella spp. is gaining attention. This study aimed to isolate lytic bacteriophages specific for multidrug-resistant Salmonella enterica serovars Typhimurium; it also evaluated the bactericidal effect of isolated phages (STP-1, STP-2, STP-3, and STP-4) from sewage sample against S. Typhimurium as host strains. Moreover, a current study evaluated the efficacy of a bacteriophage cocktail against S. Typhimurium cocktail in chicken breast meat. The 4 phages were classified under the Caudoviricetes class by morphology characterization. On host range testing, they exhibited lytic activities against S. Typhimurium, S. Enteritidis, and S. Thompson. In the stability test, the phages exhibited resistance to heat (above 70°C for 1 h) and pH (strongly alkaline for 24 h). Additionally, the phages had comparable adsorption rates (approximately 80% adsorption in under 5 min). Additionally, the latent periods ranged from 30 to 50 min, with respective burst sizes of 31, 218, 197, and 218 PFU/CFU. In vitro, bacterial challenge demonstrated that at a multiplicity of infection (MOI) of 10, each phage consistently inhibited S. Typhimurium growth at 37°C for 24 h. In the food test, the phage cocktail (MOI = 1,000) reduced S. Typhimurium in artificially contaminated chicken breast meat stored at 4°C by 0.9 and 1.2 log CFU/g after 1 and 7 d, respectively. The results point toward a promising avenue for addressing the challenge of multidrug-resistant S. Typhimurium in the food industry through the use of recently discovered phages. Notably, the exploration of phage cocktails holds significant potential for combating S. Typhimurium in chicken breast products in the times ahead.

Copyright of Nihon Chikusan Gakkaiho is the property of Japanese Society of Animal Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sustainable chicken meat production has grown rapidly worldwide in the context of development. The study aimed to analyze macro (Ca, K, Mg, Na, P, S), micro (Cu, Mn, Rb, Sr, Zn), trace (Ba, Co, Cr, Ga, Li, Se, V), and toxic trace (As, Cd, Pb) elements in chicken breast meat from conventional and sustainable farms of South Korea. The elemental analyses were conducted by inductively coupled plasma – optical emission spectrometry (ICP-OES) and inductively coupled plasma – mass spectrometry (ICP-MS). The contents of Zn, Sr, Ba, Se, Li, and Ga were higher in sustainable samples compared to in conventional farms. The trace and toxic element contents were lower compared to recommended standard values. Chemometric tests, including principal component analysis (PCA) and linear discriminant analyses (LDA), together explained the highest variability index (100.0%). The outcomes of this study help in profiling the elemental composition of chicken breast meat from South Korean conventional and sustainable farms. [ABSTRACT FROM AUTHOR]

Chicken meat is well known for its high nutritional value. Its shelf life is short, due to the pronounced perishability, even under refrigeration. Paper bags are usually used as packaging materials, due to their biodegradability. The main negative aspect concerning paper is its high porosity and low moisture barrier. In this regard, it has to be coated/modified with efficient moisture barrier materials. The storage of chicken breast meat wrapped in four types of paper‐based materials currently in use in Romania (RO), Italy (IT), Spain (SP) and Slovenia (SLO) is reported. RO and IT are paper coated with polyethylene (PE) film, SP is waxed paper, and SLO is paper modified with hydrophobized starch. The influence of the coating film on the organoleptical, biochemical and microbiological characteristics of the chicken breast meat stored at 4°C was the aim of the study. The mathematical modelling revealed two aspects: (1) the stability period in which the meat safe for consumption is in the range 1.92–2.18 days in the case of all paper types, and (2) cadaverine, the amine generated by protein degradation, is a less sensitive indicator of the meat alteration than microbial growth. The papers coated with PE (RO and IT samples) and with hydrophobized starch (SLO paper) were packaging materials more efficient that the waxed paper (SP sample). The polyethylene film reduced the conversion of putrescine into spermidine in a higher extent than wax. [ABSTRACT FROM AUTHOR]

The objective of this study was to characterize the wooden breast (WB) myopathy in the poultry industry, and establish degrees of severity by analyzing the composition and important characteristics of meat quality. 175 chickens from the COBB-500 commercial line were analyzed, and three WB categories were established: normal, moderate, and severe. The prevalence was: 4.00% severe, 46.29% moderate, and 49.71% normal, and it was affected by sex and weight. The WB characterization was carried out on 7 breasts of each WB degree. A decrease in protein and ashes, an increase in fat and loss of water by dripping, and color changes were observed as the degree of severity advanced. The texture was evaluated by instrumental, sensory, and image analysis techniques. Severe samples showed alterations in compression test, cohesiveness and juiciness, together with significant differences on the parameters, "contrast" and "energy". A characterization of WB myopathy was achieved for the first time in Argentina. The decline in meat quality could lead to industrial losses. Image analysis proved to be a promising technique for differentiating the severity of WB myopathy in raw chicken. Differences between raw and cooked samples were detected, thus both types of meat should be studied in detail. [ABSTRACT FROM AUTHOR]

Copyright of Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego is the property of Institute of Agricultural & Food Biotechnology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The environmental sustainability of soybean cultivation has been questioned as it has been linked to deforestation, eutrophication, pesticide use, and carbon dioxide footprint. Agri-industrial byproducts and black soldier fly (BSF) larvae meal are promising alternative protein sources that can be used to partly replace soybean in broiler diets. The present study aimed to investigate the effect of partial replacement of soybeans with agro-industrial by-products with or without the addition of BSF dried larvae meal on the meat quality, fatty acid and amino acid content, and sensory traits of breast meat of local chickens. A total of 252 one-day-old mixed-sex chicks from the Anadolu-T pure dam line were randomly assigned to 1 of 3 diets; a soybean-based Control diet, a diet in which soybean meal was partly replaced (SPR) with brewers' dried grain, sunflower seed meal, and wheat middlings and an SPR + BSF diet in which 5% of BSF dried larva meal was added to the SPR diet. All birds were slaughtered at a commercial slaughterhouse at 55 days and breast and drumstick muscles were sampled for meat quality analysis from 18 chickens/dietary treatments. No significant effects of diets were observed for the pH 24 and lightness, redness, and yellowness of breast and leg meats. Thawing loss significantly decreased and cooking loss increased in the breast meat of chickens fed the SPR + BSF compared with those fed Control and SPR diets. Diets did not affect either texture profile or consumer sensory properties of breast meat. The chickens fed the SPR + BSF had the highest total saturated fatty acid and lower polyunsaturated fatty acid content in breast meat than those fed the Control and SPR diets. The essential and nonessential amino acid content of breast meat decreased by the SPR diet compared with the SPR + BSF diet. The chickens fed SPR + BSF diet had higher values of tasty, aromatic, and umami-related amino acids than those fed SPR and Control diets. In conclusion, the results of the present study indicated that agri-industrial byproducts with or without BSF larvae meal could be used to partially replace soybean meal in broiler diets without affecting technological meat quality traits. The addition of BSF larvae meal to the diet along with agri-industrial by-products improved the amino acid content of the breast meat of chickens but reduced polyunsaturated fatty acid levels., (© 2024 The Author(s). Journal of Animal Physiology and Animal Nutrition published by Wiley‐VCH GmbH.)

This study aimed to confirm the applicability of the new nitrogen (N 2 ) gas stunning method in the broiler slaughtering process by comparing the meat and small intestine quality following different stunning methods (electrical, carbon dioxide (CO 2 ), N 2 , and halal). Four treatments were compared: (i) electrical stunning (Elec), (ii) 80% CO 2 gas stunning (CO 2 -gas), (iii) 98% N 2 gas stunning (N 2 -gas), and (iv) the non-stunning method (halal). N 2 gas stunning (98%) and the halal method were conducted at the pilot plant abattoir of the national institute of animal science, Korea, and electrical and 80% CO 2 stunning were performed on the nearest commercial slaughter house. Meat pH 24h , color (lightness, redness and yellowness), proximate composition, water holding capacity (WHC), cooking loss, and Warner-Bratzler shear force (WBSF) were measured, and in the small intestine, pH 24h , color, thickness, and WBSF were measured. The Elec treatment showed high lightness, yellowness, and low redness in both meat and the small intestine, indicated by a pale color; the CO 2 -gas treatment showed high redness, low lightness, and low yellowness, and the coloration of meat from the N 2 -gas treatment was intermediate between Elec and CO 2 -gas. For other quality traits, the N 2 -gas showed good results and was between Elec and CO 2 -gas. Additionally, severe stress (low pH in both meats), low WHC in meat, and cracked small intestine with numerous apertures were observed in the CO 2 -gas, and pale colored hemorrhagic breast meat was found in the Elec. Therefore, in view of animal welfare and quality traits of meat and the small intestine, 98% N 2 gas can be considered in broiler stunning., Competing Interests: No potential conflict of interest relevant to this article was reported., (© Copyright 2024 Korean Society of Animal Science and Technology.)

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at 4 and −18 °C with the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at −18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.

ABSTRACT: The objective of the present study was to compare the breast meat quality and metabolomic characteristics from broilers that were raised in conventional (conventional farm reared-broilers; CB, n = 20) and legally approved animal welfare farms (welfare farm reared-broilers; WB, n = 20) in aerobic cold storage (1, 3, 5, and 7 d). Compared to CB chickens, the WB chickens had a larger floor size as well as lower stocking density, atmospheric ammonia, and nipple-shared chicken counts. The results demonstrated significantly higher pH, L⁎- and b⁎-value, and lower shear force in CB compared to WB during cold storage. Using 1H NMR analysis, 25 compounds were identified in the chicken breast meat. Partial least square-discriminant analysis (PLS-DA) was performed based on the identified metabolites. The content of 15 metabolites (1 di-peptide, 9 free amino acids, 2 glycolytic potential-related products, 2 nucleotide-related products, and 1 organic acid) was significantly different due to the rearing environment (CB vs. WB). Among them, all free amino acids were higher in CB than in WB. Six free amino acids (glycine, isoleucine, leucine, phenylalanine, valine, and β-alanine) had variable importance in projection (VIP) score >1, regardless of the number of cold storage days. Therefore, these compounds in the breast meat may be used as potential markers to determine the rearing environment of broilers. Also, this result might be an indication of stress-related meat quality changes in broilers.

The combined effects of high pressure processing (HPP), sous-vide cooking (SV), and their processed sequence on papaya extract (PaExt) tenderized chicken breast were investigated. Chicken breasts were injected with 0.05% PaExt and then divided into HPP + SV or SV + HPP where the HPP conditions were 250 or 450 MPa for 10 min and meats were SV cooked at 61 °C for 100 min. The cooking loss, pH value, meat color, texture, and microstructure of treated chicken breasts were determined. PaExt treated chicken breast with HPP + SV had the lowest values in all texture parameters and the highest cooking loss among all treatments. Microstructural images further explained the tenderization of PaExt + HPP + SV treatments which caused severe degradation and denaturation of muscle fibers and connective tissues. Therefore, the application of PaExt + HPP + SV may lead to tender meat texture which is easier for the elderly to consume and also shows the potential of elderly care food development. • PaExt treated chicken breast subjected to HPP + SV exhibited the lowest values across all texture parameters. • Samples treated with PaExt + HPP + SV demonstrated the lowest hardness values, meeting Smile Care Food standards. • Chicken breast treated with PaExt followed by 450HPP + SV resulted in the most severe cooking loss with the highest L* values. • The microstructural images evidenced the well-tenderization of PaExt + HPP + SV meats. • Application of PaExt + HPP + SV may result in a tender meat texture, facilitating easier consumption for the elderly. [ABSTRACT FROM AUTHOR]

This study investigated the impact of isochoric freezing-thawing (ISF-T) cycles (C0–C5) on the quality of chicken breast. The results indicated a significant increase (P < 0.05) in pH from 5.41 to 5.96 after C1 to C4 before slightly decreasing to 5.72 (C5). Lightness (L*) varied between 50.13 and 44.55 across C1 to C4, with redness notably decreasing from −1.15 after C0 to −2.09 after C5 while yellowness (b) sharply increased from 2.65 (C0) to 4.65 (C5). Moisture content decreased from 74.01% to 68.13% after C5. WHC slightly reduced from 89.25% after C0 to 85.66% after C4, with an 83.78% reduction after C5. Cooking loss increased linearly across the ISF-T cycles from 18.08% reaching 24.14% after C5. Conversely, shear force decreased to 21.83 N after C5 from 25.21 N after C1. Protein solubility slowly increased to 88.79% after C3, then decreased to 72.84 after C5. The myofibrillar index remained stable until C3, then increased from 35.51 after C5. Lipid oxidation slowly increased to 0.27 mg MDA/kg after C3, then sharply increased to 0.44 mg MDA/kg after C5. In addition, Ca2+-ATPase activity showed that the samples obtained after C1 to C3 fluctuated between 23.59% and 24.71%, followed by a substantial reduction to 12.35% after C5. Furthermore, validation of the results by magnetic resonance imaging and nuclear magnetic resonance analysis confirmed the findings, suggesting that isochoric freezing could offer a viable solution to control temperature fluctuations, a challenging problem during meat storage and distribution in the cold chain food industry. [ABSTRACT FROM AUTHOR]

ABSTRACT: 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.

Copyright of Journal of Agricultural, Environmental & Veterinary Sciences is the property of Arab Journal of Sciences & Research Publishing (AJSRP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sous Vide (SV) is a French term which means “under vacuum”. The significant level of microorganism contamination of poultry meat especially during cutting operations is an important issue. The aim of the study was to determine the microbiological quality of chicken breast sous vide meat after application of Salmonella enterica subsp. enterica and anise essential oil. Salmonella enterica subsp. enterica and Pimpinella anisum essential oil were applied on the chicken breast meat after purchase in the store. After application, the samples were treated by sous vide at four different temperatures (50 0 C, 55 0 C, 60 0 C, and 65 0 C) during four different time intervals (5; 15; 30; and 60 minutes). The primary objective was to isolate bacteria by matrixassisted laser desorption/ionization time-of-flight (MALDI-TOF) Biotyper and identified bacteria with mass spectrometry (MS). We identified the isolated Gram + and Gram - bacteria by MALDI-TOF MS Biotyper. The most commonly isolated species of samples were Gram negative bacteria. The main species of Salmonella enterica subsp. enterica microorganisms varied depending on temperature and time, but the highest value was 3.90 log cfu x g-1 had a sample cooked sous vide at 55 0 C and 5 minutes and the lowest value of 1.3 log cfu x g-1 had a sample cooked sous vide at 65 0 C and 30 minutes. The effect of anise essential oil was not significant as the results were not clear enough and the increasing temperature and time of action played a dominant role. [ABSTRACT FROM AUTHOR]

In this study, chicken breast meat was hydrolyzed enzymatically to obtain chicken meat hydrolysate with its molecular weight to a large extent (98%) less than 3000 Da. The hydrolysate was capable of binding bile acids dose-dependently. The potential hypolipidemic effect of this hydrolysate was evaluated in high-fat-fed hamsters. Total free amino acids in the hydrolysate were seven times higher than those in the chicken meat. As compared with high-fat control, the inclusion of hydrolysate resulted in decreased concentrations of serum TG (by 16–34%) and TC (by 6–20%). The animals fed hydrolysate at a high dose exhibited 30% lower serum LDL-C levels and maintained a higher ratio of HDL-C/LDL-C (0.54) than those fed casein (0.36). Moreover, higher levels of hydrolysate inclusion were associated with increased outputs of fecal bile acid and total lipid, suggesting an association between hypocholesterolemic potential and bile acid binding capacity of the chicken hydrolysate.

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3°C) and fluctuating temperatures (ranging from −20°C to −5°C) as compared to the quality of meat stored at chilled (2–4°C) and frozen (−20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage.

The objectives of this study were to evaluate the efficacy of near-neutral electrolyzed water (NEW) (100 and 200 µg/ml), peroxyacetic acid (PAA) (200 and 400 µg/ml), and their combination (NEW 100 µg/ml + PAA 200 µg/ml) on microbial quality, pH, TBARS value, and sensory quality of fresh chicken breast meat dipped into the solutions for 10 min at room temperature. Meat samples were tested immediately after treatments and on days 2, 4, and 6 of storage at 4℃. All treatments were effective in reducing microbial populations throughout the storage (P < 0.05), with combined treatment showing the strongest antimicrobial activity. On the sixth day of storage, the aerobic plate counts, psychrophilic plate count, Enterobacteriaceae, lactic acid bacteria, and Pseudomonas counts in the NEW 100 µg/ml + PAA 200 µg/ml group were 1.33, 1.40, 1.45, 1.01, and 1.45 log CFU/g, respectively, which was lower than the control group (P < 0.05). In all treatments, the pH value of meat samples increased with storage time. During 6 days of storage, PAA400 group had the lowest increase in pH value (P < 0.05). On day 6, the combined treatment and PAA 400 µg/ml had the lowest lipid oxidation (P < 0.05). On day 6, the NEW100 + PAA200 group obtained the highest score in sensory attributes compared to other treatment groups (P < 0.05). According to the microbial and chemical analysis, the combined treatment of NEW and PAA can be a promising method to extend the shelf life of chicken by about 2 days at 4℃. Also, these compounds do not contain any harmful residues in chicken breast meat and their use is recommended in decontamination of poultry meat. [ABSTRACT FROM AUTHOR]

The aim of the present work was to investigate the antibacterial effects of four different decontaminants [slightly acidic electrolysed water (SAEW), chlorine dioxide, calcium oxide, and nisin (N)] and two different application methods (spraying, S; and immersion, I) on Salmonella Typhimurium and Listeria monocytogenes strains on chicken meats. The decontamination effect of each solution was applied by spraying and immersion on days 0 (2 h after application), 1, 3, and 6. It was determined that SAEWI's antibacterial activity against S. Typhimurium continued from day 0 (0.85 log reduction) during the cold storage. It was observed that NS and NI applications decreased the number of L. monocytogenes by 2.82 - 2.76 log/g, respectively, on day 0 as compared to the control group; and had the strongest antibacterial effect in terms of sustaining the effect during cold storage. It was found that SAEWS had a weak antibacterial effect against L. monocytogenes, but had a stronger antibacterial activity against S. Typhimurium, the most important pathogen of poultry slaughterhouses and poultry meats. In conclusion, SAEWS is a decontaminant that could be included in Salmonella control programs in slaughterhouses, due to its antibacterial effect against Salmonella species. [ABSTRACT FROM AUTHOR]

The combined effects of ultrasound application and dipping in electrolyzed water on quality and shelf life of the refrigerated chicken breast meats were investigated during refrigerated storage (4 °C) for 7 days. The chicken breast meats were dipped in tap water (TW - pH 8.0), acidic electrolyzed water (AW - pH 2.1) and basic electrolyzed water (BW - pH 11.4) and then treated with different durations of ultrasound application as 0, 15 and 30 min (24 kHz and power intensity of 400 W/cm2). The samples were immersed in the waters at room temperature for total 30 min. Microbiological, physicochemical (pH, WHC, TBA, color), sensory and textural parameters (MORSF and MORSE) were determined for 1, 4 and 7 days. While AW treatment increased the TBA values, ultrasound application significantly (p<0.05) inhibited lipid oxidation. The lowest psychrophilic bacteria, Enterobacteriaceae and Salmonella spp.counts were observed in the group of U1-AW during the storage days (p<0.05). The group of U3-AW had the lowest counts of Pseudomonas spp. on day 7 (p<0.05). The 30 min ultrasound application increased the tenderness of the samples (p<0.05). The combination of ultrasound and acidic electrolyzed water treatment could be recommended owing to its reduction effect on microbial counts and owing to the fact that it has no negative changes regarding lipid oxidation and color parameters of the chicken breast meats. [ABSTRACT FROM AUTHOR]

This research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemical, and physical, were conducted on a laboratory scale. For this, small squares of chicken breast meat, weighing approximately 10 g, were aseptically wrapped with rectangular pieces of 5 × 10 cm PLA-nZH-Cu nanocomposite films, which were stored at 4 °C for 20 days. The microbiological results indicated efficient antibacterial activity (at any nZH-Cu concentration in the nanocomposite films) on the total viable count of groups of psychrophiles, aerobic mesophiles, Enterobacteriaceae, and Salmonella spp. until day 10 of storage (p < 0.05). No significant changes were observed in the organoleptic (color) and physicochemical qualities (texture, weight, pH, and acidity) until day 10 of storage at 4 °C (p < 0.05). The analysis of the experimental tests carried out determined that the PLA-nZH-Cu nanocomposite films played an effective role in the bacterial safety of the packaged chicken. It was concluded that the nZH-Cu nanocomposite films, at all concentrations tested, extended the shelf life of the chicken breast meat for up to 10 days in a refrigerator at 4 °C.

To improve the genetics of both growth and egg production, which are limitations in purebred native chickens, new genetic lines can be developed using an appropriate genetic approach. The data used in this study included 2713 body weight (BW0, BW4, BW6, BW8, and BW10), breast circumference (BrC6), chicken age at first egg (AFE), and egg production (240EP, 270EP, 300EP, and 365EP) records covering the period 2015 to 2020. A multi-trait animal model with the average information-restricted maximum likelihood (AI-REML) and a selection index was used to estimate the variance components, genetic parameters, and breeding values. The results showed that males had significantly higher weights than females (p < 0.05) from 4 to 10 weeks of age and that this difference increased over the generations. The differences between BW0 and BrC6 by sex and generation were not significant (p > 0.05). The estimated heritability of body weight ranged from 0.642 (BW0) to 0.280 (BW10); meanwhile, the estimated heritability of BrC6 was moderate (0.284). For egg production traits, the estimated heritability of 240EP, 270EP, 300EP, and 365EP was 0.427, 0.403, 0.404, and 0.426, respectively, while the estimated heritability of AFE was 0.269. The genetic and phenotypic correlations among the growth traits (BW0 to BW10) were low to highly positive. The genetic and phenotypic correlations between growth (BW0 to BW10) and BrC6 traits were positive, and the genetic correlations between BW6 (0.80), BW8 (0.84), BW10 (0.93), and BrC6 were strongly positive. Genetic correlations among the egg production traits (240EP, 270EP, 300EP, and 365EP) were low to highly positive and ranged from 0.04 to 0.86. The genetic correlations between AFE and all egg production traits were low to moderately negative and ranged from −0.14 to −0.29. The positive genetic correlations between body weight (BW6, BW8, and BW10) and egg production traits were found only in 240EP. The average genetic progress of body weight traits ranged from −0.38 to 30.12 g per generation for BW0 to BW10 (p < 0.05); the genetic progress was 0.28 cm per generation for BrC6 (p > 0.05). The average genetic progress of cumulative egg production traits ranged from 4.25 to 12.42 eggs per generation for 240EP to 365EP (p < 0.05), while the average genetic progress of AFE was −7.12 days per generation (p < 0.05). In conclusion, our study suggests that the body weight at six weeks of age (BW6), breast circumference at six weeks of age (BrC6), cumulative egg production at 240 days of age (240EP), and age at first egg (AFE) are the traits that should be used as selection criteria, as they have a positive effect on the development of growth and egg production.

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation. [ABSTRACT FROM AUTHOR]

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb. [ABSTRACT FROM AUTHOR]

In this study, chicken breast meat was hydrolyzed enzymatically to obtain chicken meat hydrolysate with its molecular weight to a large extent (98%) less than 3000 Da. The hydrolysate was capable of binding bile acids dose-dependently. The potential hypolipidemic effect of this hydrolysate was evaluated in high-fat-fed hamsters. Total free amino acids in the hydrolysate were seven times higher than those in the chicken meat. As compared with high-fat control, the inclusion of hydrolysate resulted in decreased concentrations of serum TG (by 16–34%) and TC (by 6–20%). The animals fed hydrolysate at a high dose exhibited 30% lower serum LDL-C levels and maintained a higher ratio of HDL-C/LDL-C (0.54) than those fed casein (0.36). Moreover, higher levels of hydrolysate inclusion were associated with increased outputs of fecal bile acid and total lipid, suggesting an association between hypocholesterolemic potential and bile acid binding capacity of the chicken hydrolysate. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (-1.3°C) and fluctuating temperatures (ranging from -20°C to -5°C) as compared to the quality of meat stored at chilled (2-4°C) and frozen (-20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (-1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage. [ABSTRACT FROM AUTHOR]

The use of phages as biocontrol agents against antibiotic-resistant strains of Salmonella spp. is gaining attention. This study aimed to isolate lytic bacteriophages specific for multidrug-resistant Salmonella enterica serovars Typhimurium; it also evaluated the bactericidal effect of isolated phages (STP-1, STP-2, STP-3, and STP-4) from sewage sample against S. Typhimurium as host strains. Moreover, a current study evaluated the efficacy of a bacteriophage cocktail against S. Typhimurium cocktail in chicken breast meat. The 4 phages were classified under the Caudoviricetes class by morphology characterization. On host range testing, they exhibited lytic activities against S. Typhimurium, S. Enteritidis, and S. Thompson. In the stability test, the phages exhibited resistance to heat (above 70°C for 1 h) and pH (strongly alkaline for 24 h). Additionally, the phages had comparable adsorption rates (approximately 80% adsorption in under 5 min). Additionally, the latent periods ranged from 30 to 50 min, with respective burst sizes of 31, 218, 197, and 218 PFU/CFU. In vitro, bacterial challenge demonstrated that at a multiplicity of infection (MOI) of 10, each phage consistently inhibited S. Typhimurium growth at 37°C for 24 h. In the food test, the phage cocktail (MOI = 1,000) reduced S. Typhimurium in artificially contaminated chicken breast meat stored at 4°C by 0.9 and 1.2 log CFU/g after 1 and 7 d, respectively. The results point toward a promising avenue for addressing the challenge of multidrug-resistant S. Typhimurium in the food industry through the use of recently discovered phages. Notably, the exploration of phage cocktails holds significant potential for combating S. Typhimurium in chicken breast products in the times ahead. [ABSTRACT FROM AUTHOR]

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.

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.

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 < 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.

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. [ABSTRACT FROM AUTHOR]

Summary: In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in α‐helix and increases in β‐sheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF‐NMR) revealed that increasing intra‐myofibrillar water and decreasing extra‐myofibrillar water resulted in the higher water‐holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes. [ABSTRACT FROM AUTHOR]

Abstract This study deals with the genetic characterisation of two enterocin-producing Enterococcus lactis strains named Q1 and 4CP3 using Randomly Amplified Polymorphic DNA (RAPD) PCR and the effect of their separate additions in the control of Listeria monocytogenes in refrigerated chicken breast meat. These strains demonstrated interesting in vitro antimicrobial activity towards L. monocytogenes EGDe 107776 by agar assay. To evaluate the in situ effect of E. lactis strains against L. monocytogenes in white meat model, chicken breast were artificially contaminated with 105 CFU/g of L. monocytogenes and inoculated with E. lactis Q1 and 4CP3 of each at 107 CFU/g. The pathogen counts were monitored during cold storage for 28 days. The anti-listerial effect of the enterococcal cultures was examined using linear (ANOVA) and general (ANCOVA) models and it has been shown that both of them controlled L. monocytogenes by decreasing (P < 0.05) and suppressing the pathogen growth in refrigerated chicken meats during 28 days of storage. The present study shows that our E. lactis strains have great potential as protective cultures and might be used for preventing the growth of pathogenic bacteria such as L. monocytogenes in meat products during their refrigerated storage. Highlights • Enterococcus lactis Q1 and 4CP3 strains produce enterocins A, B and/or P. • Enterococcus lactis Q1 and 4CP3 strains were characterised genetically by RAPD-PCR. • Assessment of anti-listerial activity in chicken meat by linear and general models. • Q1 and 4CP3 significantly inhibit the Listeria monocytogenes growth in chicken meat. • Q1 and 4CP3 strains are considered as potent protective cultures in food safety. [ABSTRACT FROM AUTHOR]

Abstract Over the past several decades, as a result of the increasing growth rate and body size of modern hybrid birds, poultry industry has been facing up the occurrence of many breast meat abnormalities, such as White Striping (WS), Wooden Breast (WB) and Spaghetti Meat (SM), whose incidence has recently reached alarming levels. Thus, the present study aimed at simultaneously investigating the implications of WS, WB and SM abnormalities on meat colour, pH, proximate composition, fatty acid profile, collagen, thermal properties as well as texture and water mobility, assessed on both superficial and deep section of Pectoralis major muscle. Overall, the occurrence of breast abnormalities is associated with a higher ultimate pH and a significant increase in moisture and fat level, coupled with a decrease in protein and ash content with WB showing the most detrimental effect. However, fatty acid profile resulted to be mildly modified only by WS. Moreover, WB fillets showed significantly higher (P <.001) collagen content and stromal protein denaturation enthalpy associated with an altered water distribution and mobility within the muscle tissue. On the contrary, SM samples displayed a lower (P <.001) collagen cross-linking and a softer texture after the cooking. Overall, these findings reveal that the occurrence of WB abnormality exerts a more profound and prominent effect on meat quality traits rather than the presence not only of WS, but also of SM. Graphical abstract Unlabelled Image Highlights • Deepened knowledge on the implications of broiler meat abnormalities is achieved. • The most detrimental effect was exerted by wooden breast abnormality. • Wooden breast exhibited higher collagen content and water mobility. • Spaghetti meat had lower collagen cross-linking degree and a softer texture. • Fatty acid composition was narrowly modified. [ABSTRACT FROM AUTHOR]

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from 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 (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

This study investigated the underlying mechanisms involved in moisture migration under three different isochoric treatment conditions, namely, direct immersion freezing (DIF), vacuum pack freezing (VPF), vacuum immersion pack freezing (VIPF), and their molecular interactions on the overall freshness of chicken breast meat using a 2.5 g/dL sodium chloride solution at −4 °C. Occurring mass transfer processes of moisture, including diffusion and infusion, led to changes in water distribution and mobility, which significantly (P < 0.05) affected various characteristics, such as colour, water holding capacity, pH, cooking loss, total volatile basic nitrogen, thiobarbituric acid reactive substances, solubility, and microstructural integrity of the DIF samples. Meanwhile, VIPF samples were slightly affected except for pH and WHC, while VPF samples did not significantly differ from fresh samples (P > 0.05). The study suggested that the isochoric protocol could be varied depending on the sample nature and desired outcomes, and could provide some theoretical and experimental basis for designing isochoric freezing protocols. • Isochoric freezing mechanism on moisture migration of chicken breast was studied. • Substantial moisture loss and high mass transfer occurred in DIF samples. • DIF samples showed increases in pH, cooking loss, protein, and lipid oxidation. • VIPF samples showed a slight significant decrease in protein solubility. • No observable changes occurred in VPF samples. [ABSTRACT FROM AUTHOR]

The present paper aimed at the assessment of the changes of quality and shelf life of chicken breast meat (musculus pectoralis) packed in an atmosphere of normal air (on polystyrene trays wrapped in PVC foil) and in a modified atmosphere (MAP) with a mixture of gases: 75% O2 and 25% CO2. Physicochemical (headspace gas composition in MAP packages, drip loss, pH value, color components in L*, a*, b*, thermal drip, and TBARS) and microbiological (total plate count, lactic acid bacteria, and Pseudomonas spp.) parameters were monitored for up to 9 d of storage in a cooling room or display case. Breast meat packaged in MAP was characterized by higher quality and longer shelf life in comparison to PVC-wrapped meat, which was exhibited by slower and less intensive quality changes. Moreover, storage of the chicken breast meat in the display case resulted in acceleration of negative changes occurring in the quality of the raw material during storage. The shelf life of the tested chicken breast meat wrapped in PVC foil and in MAP and stored in the cooling room was 8 and 9 d, respectively. Meat wrapped in PVC foil was characterized by unacceptable quality as soon as d 7 of storage in the display case, whereas the MAP meat was characterized by acceptable quality until the end of the experiment at 9 days. Thus, MAP packaging allows for the extension of the shelf life of meat in comparison to meat wrapped in PVC foil (in an atmosphere of normal air) by at least one d in the cooling room storage, and more importantly by 2 d for display case storage. [ABSTRACT FROM AUTHOR]

The aim of this study was to classify and visualize tenderness of intact fresh broiler breast fillets using hyperspectral imaging (HSI) technique. A total of 75 chicken fillets were scanned by HSI system of 400–1000 nm in reflectance mode. Warner-Bratzler shear force (WBSF) value was used as reference tenderness indicator and fillets were grouped into least, moderately and very tender categories accordingly. To extract additional image textural features, principal component analysis (PCA) transform of images were conducted and gray level co-occurrence matrix (GLCM) analysis was implemented in region of interests (ROIs) on first three PC score images. Partial least square discriminant analysis (PLS-DA) or radial basis function-support vector machine (RBF-SVM) was developed for predicting tenderness based on full wavelengths (CCR = 0.92), selected wavelengths (CCR = 0.84), textural or combined data (CCR = 0.88). Classification maps were created by pixels prediction in images and breast fillet tenderness was readily discernible. Overall, HSI technique is a promising methodology for predicting tenderness of intact fresh broiler breast meat. [ABSTRACT FROM AUTHOR]

Abstract: Aims: To study effects of treatment voltage and time of in‐package atmospheric cold plasmas (ACP) on quality of raw chicken meat. Methods and Results: Meat was packed in trays in air, treated with ACP and stored at 4°C for 24 h or 3 days. Increasing voltage from 55 to 80 kV caused increasing O3 inside packages, but had no effects on microbes, colour and pH after 24 h of storage at 4°C. There were no differences in O3, microbes, colour lightness and pH between treatment times 3, 6 and 9 min at 80 kV after 3‐day storage. However, microbial populations on ACP‐treated meat were lower than untreated control. Treatments at 80 kV for >3 min reduced meat redness and yellowness. Conclusions: ACP voltage does not affect microbes, colour and pH of meat after 24 h of storage. ACP treatments for ≥3 min at 80 kV reduce microbes and affect colour of raw meat. Significance and Impact of the Study: Our data demonstrate that increasing ACP voltage from 55 to 80 kV or time from 3 to 9 min may not affect meat microbial growth and pH. Increasing treatment time longer than 3 min may affect meat appearance. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of probiotic in combination with bee pollen and propolis in diet of broilers on chemical and sensory characteristics of chicken breast meat. A total of 180 one-d-old chicks of mixed sex were randomly assigned to three dietary groups as follows: 1. control group (C); 2. basal diet supplemented with 400 mg bee pollen (ethanol extract) per 1 kg of feed and 3.3 g probiotic (Lactobacillus fermentum) per day in water (E1); 3. basal diet supplemented with 400 mg propolis (ethanol extract) per 1 kg of feed and 3.3 g probiotic (Lactobacillus fermentum) per day in water (E2). Chicken meat was analyzed for dry matter, crude protein, fat, ash, cholesterol, and energy value. Diet did not affect the chemical characteristics of chicken meat, except for supplementation with bee pollen and probiotic which resulted in increased fat content. As for sensory characteristics, dietary groups differ from each other in terms of aroma and overall acceptability. In addition, there was significant difference between the E1 group and groups C and E2 in terms of taste and tenderness. Significant differences were also detected between group E2 and groups C and E1 group in terms of juiciness. In conclusion, propolis + probiotic-supplemented group manifested the best results in terms of sensory characteristics. Propolis extract can be thus recommended as a potential supplement providing rich nutrients and biological active substances in chicken diet that is (together with probiotic) capable of improving the sensory quality of chicken breast meat. [ABSTRACT FROM AUTHOR]