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Sample records for chicken meat preparations

  1. Studies on certain quality attributes of meat pickle prepared from spent chicken

    Directory of Open Access Journals (Sweden)

    Dilip Ranjan Nath

    2013-06-01

    Full Text Available Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01 in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000: 156-158

  2. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

    Science.gov (United States)

    Zhuang, H; Savage, E M

    2008-10-01

    Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

  3. INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER

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    Miskiyah

    2016-03-01

    Full Text Available The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid, acetic acid solutions (1%, and lactic acid solutions (2%, control (distilled water. Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment. Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures.

  4. Production of crispy bread snacks containing chicken meat and chicken meat powder

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    HULYA CAKMAK

    Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

  5. Flavour Chemistry of Chicken Meat: A Review

    OpenAIRE

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds res...

  6. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  7. Flavour chemistry of chicken meat: a review.

    Science.gov (United States)

    Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-05-01

    Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  8. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

    Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

  9. Radappertization of chicken and pork meat by irradiation

    International Nuclear Information System (INIS)

    Luna C, P.C.

    1992-05-01

    In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

  10. MARKET CHOICES FOR BROILER CHICKEN MEAT IN THE OPINION

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    Anna Augustyńska-Prejsnar

    2014-09-01

    Full Text Available Recently there has, been growing a increase in consumption of poultry meat in Poland. The most important material for slaughter poultry are broilers. Among factors that influence rising demand for poultry meat are: low price, availability of raw materials and promotional campaigns of safe nutrition. Its nutritional and sensory value makes it a choice product. University students are a specific group that has aroused the interest of nutritionists. The students’ lifestyle is characterised by high active social life and intense responsibilities, which ought to be augmented with a carefully chosen diet. The youth do not only have significant impact on the family purchasing decisions but display a strong purchasing power due to financial resources at their disposal and would in the future become mature and rational consumers. The article lists factors that determine purchasing needs, reasons for choice of markets and the consumption frequency of broiler meat. The feeling of lack of other products coupled with current sales promotions were, in the opinion of the students surveyed, often responsible for the decision to purchase of broiler chicken meat. Low price and the ease of preparation were also key reasons for the choice of this meat product. Responding students noted that skinless chicken breast fillet was most commonly consumed.

  11. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.

    Science.gov (United States)

    Jin, S K; Choi, J S; Choi, Y J; Lee, S J; Lee, S Y; Hur, S J

    2015-07-01

    Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The "off-flavor" and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples. In most of the developed countries, meat from spent laying hens is not consumed, leading toan urgent need for effectively utilization or disposal methods. In this study, sausages were prepared using spent laying hens and protein hydrolysates from mechanically deboned chicken meat. Sausage can be made by spent laying hens hydrolysates, although overall acceptability was lower than those of other sausage samples. © 2015 Institute of Food Technologists®

  12. Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

    Science.gov (United States)

    Darwati, S.; Afnan, R.; Prabowo, S.; Nurcahya, H.

    2018-01-01

    Crossbreed chicken of pelung sentul kampung broiler (PSKR) has good growth and ready to slaughter at the age of 10 weeks. So, it has potential as a local chicken for meat producers. Potential of PSKR crossbreed chicken need to know about the percentage of carcass and the physical quality of meat for holistic information. This study aimed to evaluate the carcass and the quality of the physical meat of pelung sentul kampung broiler chicken (PSKR). Material of 12 chickens PSKR 12 weeks unsexing were used and observed for the percentage of carcass in the chest, upper and lower thighs and physical quality of breast meat included pH, water-binding power, cooking impurities, and tenderness. Chickens fed 100% commercial feed for broiler chicken phase starter until age 3 weeks, then gradually added rice bran and age > 5 weeks fed 60% commercial feed plus 40% rice bran. Chicken is slaughter at 12 weeks of age. The data obtained are presented descriptively. Percentage of PSKR carcass was 68%, chest was 27.17%, upper thigh was 17.12%, lower thigh was 16.64% respectively. Physical quality of breast meat has a pH performance of 5.30,% mgH2O of 28.08%, cooking loss of 29.13%, and tenderness of 2.63 respectively. PSKR chicken had potential for meat producers based on carcass percentage with chest meat was very tender because the genetic of broiler in PSKR as much as 25%.

  13. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

    Science.gov (United States)

    Jayasena, Dinesh D; Jung, Samooel; Bae, Young Sik; Kim, Sun Hyo; Lee, Soo Kee; Lee, Jun Heon; Jo, Cheorun

    2014-07-01

    This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P cooking (P cooking, whereas breast meat showed almost complete retention of betaine and carnitine. The results of this study provide useful and rare information regarding the presence, amounts, and determinants of endogenous bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat. © 2014 Poultry Science Association Inc.

  14. CHICKEN MEAT IN HUMAN NUTRITION FOR HEALTH

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    Gordana Kralik

    2001-06-01

    Full Text Available The meat of chicken is very significant animal food in human nutrition. Because of high nutrition value, characterized by high protein content and relatively low fat content, it is also considered as dietetic product. The aim of our research was to analyze chemical composition of muscles of "white" and "red" meat (mucles of breast and thighs with drumsticks regarding the contents of protein, fat, ash, water, macro and microelements. The composition of saturated (SFA, monounsaturated (MUFA and polyunsaturated (PUFA fatty acids was also analysed. The content of basic nutritive matters in white and red meat was as follows: protein 24.15% and 20.96% resp., water 74.01% and 74.56% resp., fat 0.62% and 3.29% resp., ash 1.22% and 1.19% resp. The following contents of macro and trace elements were determined in 100 g white and red meat: K 359.22 mg and 322.00 mg resp., Mg 39.35 mg and 27.11 mg resp., Na 61.86 mg and 86.45 mg resp., Mn 0.08 mg and 0.09 mg resp., Zn 1.09 mg and 2.30 mg resp., Fe 1.79 mg and 1.98 mg resp. PUFA omega 3 (C 18:3ω3, C 20:5ω3, C 22:5ω3 and C 22:6ω3 and PUFA omega 6 (C18:2ω6, C 20:2ω6 and C 20:4ω6 fatty acids ratio in white and red meat was 3.11 and 4.43 resp.

  15. Cross-reactivity to fish and chicken meat - a new clinical syndrome

    DEFF Research Database (Denmark)

    Kuehn, A; Codreanu-Morel, F; Lehners-Weber, C

    2016-01-01

    fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs. METHODS: Patients with food allergy to fish and chicken meat (n = 29) or chicken meat only (n = 7) were recruited. IgE-reactive chicken proteins were identified (Edman, MS analysis) and quantified (ELISA...... for the fish homologues as well. Fish and chicken meat allergens were highly cross-reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while...

  16. World chicken meat market – its development and current status

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    Anna Vladimirovna Belova

    2012-01-01

    Full Text Available The global meat market and primarily the chicken meat market represents a very dynamically developing area. The objective of the present article is the analysis of the chicken meat market in the world in order to identify the basic development trends associated with the development of production of and trade in chicken meat, and also in order to identify the individual entities controlling the global chicken meat market. In methodological terms, the article analyzes the development of production of, consumption of and trade (export and import in chicken meat in the years 1961–2009. The main sources of data necessary for the processing of the individual analyses are the FAOSTAT and UN COMTRADE databases. The results of the conducted analysis show the following findings. World production of poultry meat increased from 7.5 million tons to more than 86 million tons. The global market reacted in a flexible manner, in which there was an increase in volumes of executed trade from 271 thousand tons/year in the year 1961 to more than 10.7 million tons/year in the year 2010. Further, the value of world trade in chicken meat within the analyzed period increased from approximately USD 169 million to approximately USD 16 billion. If we analyze the global chicken meat market, it may be stated that it is very concentrated. The analysis of the global market further shows that Brazil, the USA and China represent, in terms of global production, consumption and trade, the main driving force on the chicken meat market. These three countries have a share in global production of approximately 46%, their share in global consumption ranges at a level of over 40%. The share of these countries in global export ranges at a level exceeding 50%.

  17. Studies on radurization of chicken meat

    International Nuclear Information System (INIS)

    Harikumar, P.; Ninjoor, V.; Kumta, U.S.

    1976-01-01

    Process parameters for the preservation of chicken meat by low dose γ-radiation have been defined. Leg muscle and breast muscle samples were separately packed in polythylene pouches with without vacuum and exposed to γ-radiation (0.10 - 0.25 Mrad) at ice temperature. The irradiated samples along with the unirradiated controls were stored at 0-4 degC. The quality attributes of the samples were assessed in terms of the organoleptic score and biochemical parameters such as TMAN, TVBN and TBA values. The results showed that the unirradiated samples spoiled during 10 days storage while irradiated samples were acceptable upto 21 days. Vacuum packaging prior to irradiation was found to suppress the TVBN, and TBA values throughout the storage period. This resulted in the enhanced acceptibility of the product during storage. (author)

  18. Dose determination in irradiated chicken meat by ESR method

    International Nuclear Information System (INIS)

    Polat, M.

    1996-01-01

    In this work, the properties of the radicals produced in chicken bones have been investigated by ESR technique to determine the amount of dose applied to the chicken meats during the food irradiation. For this goal, the drumsticks from 6-8 weeks old chickens purchased from a local market were irradiated at dose levels of 0; 2; 4; 6; 8 and 10 kGy. Then, the ESR spectra of the powder samples prepared from the bones of the drumsticks have been investigated. Unirradiated chicken bones have been observed to show a weak ESR signal of single line character. CO-2 ionic radicals of axial symmetry with g=1.9973 and g=2.0025 were observed to be produced in irradiated samples which would give rise to a three peaks ESR spectrum. In addition, the signal intensities of the samples were found to depend linearly on the irradiation dose in the dose range of 0-10 kGy. The powder samples prepared from chicken leg bones cleaned from their meats and marrow and irradiated at dose levels of 1, 2, 3, 4, 5, 6, B, 10, 12,14, 16, 1B, 20 and 22 kGy were used to get the dose-response curve. It was found that this curve has biphasic character and that the dose yield was higher in the 12-1B kGy dose range and a decrease appears in this curve over 18 kGy. The radical produced in the bones were found to be the same whether the irradiation was performed after stripping the meat and removing the marrow from the bone or before the stripping. The ESR spectra of both irradiated and non irradiated samples were investigated in the temperature range of 100 K-450 K and changes in the ESR spectra of CO-2 radical have been studied. For non irradiated samples (controls). the signal intensities were found to decrease when the temperature was increased. The same investigation has been carried out for irradiated samples and it was concluded that the signal intensities relative to the peaks of the radical spectrum increase in the temperature range of 100 K-330 K, then they decrease over 330 K. The change in the

  19. Conservation by irradiation of the cooled chicken meats

    International Nuclear Information System (INIS)

    Toraa, Sofiene

    2004-01-01

    The irradiation like treatment of decontamination showed a great effectiveness. Indeed the amount 2 KGy destroyed more than 90% of total germs and the complete elimination of the germs of fecal contamination. The irradiation doses: 2 and 4 KGy significantly slow down the development of the germs of contamination during the cooled conservation of the chicken meat compared to the control meats. The physicochemical composition did not modify by irradiation in a clear way. Thus, the majority of the measured parameters (pH, capacity of water retention, amino acid quantity, and the loss of weight during cooking) remained stable after the ionizing treatment. Lastly, the irradiation makes it possible to preserve the chicken meat 16 days compared to the control meat, which was damaged at the 6 2nd days of conservation. Theses result showed the effectiveness of the irradiation process on the lengthening storage cooled period of chicken meat. (author). 8 refs

  20. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.

    Science.gov (United States)

    Zhao, X; Xing, T; Chen, X; Han, M-Y; Li, X; Xu, X-L; Zhou, G-H

    2017-05-01

    Pale, soft, exudative (PSE)-like chicken breast is considered deteriorated raw material in the poultry meat industry that has inferior processing ability. The chemical and gelation properties of PSE-like chicken breast meat paste were studied. These pastes were prepared by the pH adjustment method and protein isolation using the isoelectric solubilization/precipitation (ISP) process from PSE-like chicken meat. The ISP-isolated samples were solubilized at pH 11.0 and recovered at pH 5.5 and 6.2. The ultimate pH of the ISP-isolated protein and meat paste was adjusted to 6.2 and 7.0. The ultimate pH in this article referred to the final pH of the extracted protein and meat paste. Higher reactive sulfhydryl content and surface hydrophobicity were found in the precipitation at pH 6.2 than at pH 5.5. However, various ultimate pH values showed no significant influence on the surface hydrophobicity. The hardness of gel, as measured by textural profile analysis, was improved using 6.2 as the precipitation pH compared with pH 5.5. The viscoelastic modulus (G΄) of gel pastes prior to the thermal gelation was higher with ISP treatment. However, lower G΄ was seen after thermal gelation compared with the control. Dynamic rheological measurement demonstrated a different gel-forming mechanism for protein precipitated at pH values of 5.5 and 6.2 compared with the meat paste. The cooking loss showed that the recovered protein failed to form a gel with good water-retention capacity unless the ultimate pH was adjusted to 7.0. Gels made from protein extracted by the ISP method had higher yellowness and lower redness values, probably due to protein denaturation. Precipitation at pH 6.2 formed a harder gel with lower water-retention ability than that at pH 5.5, and this result was possibly due to higher surface hydrophobicity and S-S bridge formation. Overall, network characteristics of ISP-treated protein gels were strongly dependent on precipitation pH and ultimate pH. © 2016

  1. 9 CFR 146.33 - Terminology and classification; meat-type chicken slaughter plants.

    Science.gov (United States)

    2010-01-01

    ...-type chicken slaughter plants. 146.33 Section 146.33 Animals and Animal Products ANIMAL AND PLANT... PLAN FOR COMMERCIAL POULTRY Special Provisions for Meat-Type Chicken Slaughter Plants § 146.33 Terminology and classification; meat-type chicken slaughter plants. Participating meat-type chicken slaughter...

  2. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.

    Science.gov (United States)

    Gibbs, Rachael A; Rymer, Caroline; Givens, D I

    2013-06-01

    The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of breast and leg meat portions were found among price ranges, and supermarket had no effect. No significant differences in fatty acid concentrations of economy and standard chicken burgers were found, whereas economy chicken nuggets had higher C16:1, C18:1 cis, C18:1 trans and C18:3 n-3 concentrations than had standard ones. Overall, processed chicken products had much higher fat contents and SFA than had whole meat. Long chain n-3 fatty acids had considerably lower concentrations in processed products than in whole meat. Overall there was no evidence that organic chicken breast or leg meat had a more favourable fatty acid composition than had meat from conventionally reared birds. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Sensory characteristics and consumer preference for chicken meat in Guinea.

    Science.gov (United States)

    Sow, T M A; Grongnet, J F

    2010-10-01

    This study identified the sensory characteristics and consumer preference for chicken meat in Guinea. Five chicken samples [live village chicken, live broiler, live spent laying hen, ready-to-cook broiler, and ready-to-cook broiler (imported)] bought from different locations were assessed by 10 trained panelists using 19 sensory attributes. The ANOVA results showed that 3 chicken appearance attributes (brown, yellow, and white), 5 chicken odor attributes (oily, intense, medicine smell, roasted, and mouth persistent), 3 chicken flavor attributes (sweet, bitter, and astringent), and 8 chicken texture attributes (firm, tender, juicy, chew, smooth, springy, hard, and fibrous) were significantly discriminating between the chicken samples (Pchicken, the live spent laying hen, and the ready-to-cook broiler (imported) were very well represented and clearly distinguished from the live broiler and the ready-to-cook broiler. One hundred twenty consumers expressed their preferences for the chicken samples using a 5-point Likert scale. The hierarchical cluster analysis of the preference data identified 4 homogenous consumer clusters. The hierarchical cluster analysis results showed that the live village chicken was the most preferred chicken sample, whereas the ready-to-cook broiler was the least preferred one. The partial least squares regression (PLSR) type 1 showed that 72% of the sensory data for the first 2 principal components explained 83% of the chicken preference. The PLSR1 identified that the sensory characteristics juicy, oily, sweet, hard, mouth persistent, and yellow were the most relevant sensory drivers of the Guinean chicken preference. The PLSR2 (with multiple responses) identified the relationship between the chicken samples, their sensory attributes, and the consumer clusters. Our results showed that there was not a chicken category that was exclusively preferred from the other chicken samples and therefore highlight the existence of place for development of

  4. Detection of Yersinia enterocolitica in Retail Chicken Meat, Mashhad, Iran

    Directory of Open Access Journals (Sweden)

    Khadigeh Sirghani

    2018-01-01

    Full Text Available Poultry meat is one of the most important sources of infection of Yersinia spp. for humans. The aim of the present study was to evaluate the incidence of Yersinia enterocolitica in chicken meat by using culture method on selective medium and confirmation by PCR assay. Also, biochemical methods were used for biotyping. A total of 100 chicken thigh meat samples were collected randomly from retail outlets in Mashhad, Iran. Samples were enriched in Peptone-Sorbitol-Bile (PSB broth and then cultured on Cefsulodin-Irgasan-Novobiocin (CIN agar containing antibiotics supplement. The DNA was extracted from suspected colonies of Yersinia spp. and then PCR test using specific primers for 16S rRNA gene of Yersinia enterocolitica was performed. In this study, 30% of chicken meat was contaminated with Yersinia spp. by culture method and 25% of chicken meat was contaminated with Yersinia enterocolitica. Biotyping of isolated colonies showed that all of the isolates belonged to biotype 1A. Culture and detection of Yersinia spp. from food samples traditionally take 4 days. Due to high accuracy and speed of PCR assay, it is a good alternative method for microbiological techniques. In conclusion, poultry meat can act as a source of Y. enterocolitica and could be considered as a public health hazard.

  5. Genotypes and oxacillin resistance of Staphylococcus aureus from chicken and chicken meat in Poland.

    Science.gov (United States)

    Krupa, P; Bystroń, J; Bania, J; Podkowik, M; Empel, J; Mroczkowska, A

    2014-12-01

    The genotypes and oxacillin resistance of 263 Staphylococcus aureus isolates cultured from chicken cloacae (n = 138) and chicken meat (n = 125) was analyzed. Fifteen spa types were determined in the studied S. aureus population. Among 5 staphylococcal protein A gene (spa) types detected in S. aureus from chicken, t002, t3478, and t13620 were the most frequent. Staphylococcus aureus isolates from meat were assigned to 14 spa types. Among them, the genotypes t002, t056, t091, t3478, and t13620 were dominant. Except for 4 chicken S. aureus isolates belonging to CC398, the remaining 134 isolates were clustered into multilocus sequence clonal complex (CC) 5. Most of meat-derived isolates were assigned to CC5, CC7, and CC15, and to the newly described spa-CC12954 complex belonging to CC1. Except for t011 (CC398), all other spa types found among chicken isolates were also present in isolates from meat. Four S. aureus isolated from chicken and one from meat were identified as methicillin-resistant S. aureus (MRSA) with oxacillin minimum inhibitory concentrations from 16 to 64 μg/mL. All MRSA were assigned to spa types belonging to ST398, and included 4 animal spa t011 SCCmecV isolates and 1 meat-derived spa t899, SCCmecIV isolate. Borderline oxacillin-resistant S. aureus (BORSA) isolates, shown to grow on plates containing 2 to 3 μg/mL of oxacillin, were found within S. aureus isolates from chicken (3 isolates) and from meat (19 isolates). The spa t091 and t084 dominated among BORSA from chicken meat, whereas t548 and t002 were found within animal BORSA. We report for the first time the presence of MRSA in chicken in Poland. We demonstrate that MRSA CC398 could be found in chicken meat indicating potential of introduction of animal-associated genotypes into the food chain. We also report for the first time the possibility of transmission of BORSA isolates from chicken to meat. ©2014 Poultry Science Association Inc.

  6. Chemical Decontamination of Campylobacter jejuni on Chicken Skin and Meat

    DEFF Research Database (Denmark)

    Riedel, Charlotte Tandrup; Brøndsted, Lone; Rosenquist, Hanne

    2009-01-01

    This study evaluated the effectiveness of 11 chemical compounds to reduce Campylobacter jejuni on chicken skin and meat samples dipped in chemical solutions. Treatment of skin samples for 1 min using tartaric acid (2%) and caprylic acid sodium salt (5%) caused reductions of C. jejuni NCTC11168...... effective, indicating that some cells may recover after a 1-min treatment with these chemicals. An increase in treatment time to 15 min resulted in higher effectiveness of trisodium phosphate and formic acid. Interestingly, when reduction of the C. jejuni population was compared on chicken skin and meat...

  7. Multiresistant Bacteria Isolated from Chicken Meat in Austria

    Directory of Open Access Journals (Sweden)

    Gernot Zarfel

    2014-12-01

    Full Text Available Multidrug resistant bacteria (MDR bacteria, such as extended spectrum beta-lactamase (ESBL Enterobacteriaceae, methicillin resistant Staphylococcus aureus (MRSA, and vancomycin-resistant Enterococci (VRE, pose a challenge to the human health care system. In recent years, these MDR bacteria have been detected increasingly outside the hospital environment. Also the contamination of food with MDR bacteria, particularly of meat and meat products, is a concern. The aim of the study was to evaluate the occurrence of MDR bacteria in chicken meat on the Austrian market. For this study, 50 chicken meat samples were analysed. All samples originated from chickens slaughtered in Austrian slaughterhouses and were marked as produced in Austria. Samples were analysed for the presence of ESBL Enterobacteriaceae, methicillin resistant Staphylococci and VRE. Resistance genes of the isolated bacteria were characterised by PCR and sequencing. In the present study 26 ESBL producing E. coli, five mecA gene harbouring Staphylococci (but no MRSA, and four VRE were detected in chicken meat samples of Austrian origin. In 24 (48% of the samples no ESBL Enterobacteriaceae, MRSA, methicillin resistant coagulase negative Staphylococcus (MRCNS or VRE could be detected. None of the samples contained all three types of investigated multiresistant bacteria. In concordance to previous studies, CTX-M-1 and SHV-12 were the dominant ESBL genes.

  8. Effect of gamma irradiation on microbial load, chemical and sensory evaluation of chicken meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2008-03-01

    The effect of gamma irradiation on microbial load, chemical sensory characteristics of chicken meat has been evaluated. Chicken meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Degree Centigrade). Immediately after irradiation, general composition, microbiological and sensory evaluation of chicken meat were done. Microbiological and chemical analysis of chicken meat were evaluated at weekly up to end of the storage period. The results indicated that all doses of gamma irradiation reduced the microbial load, and increased the shelf-life of chicken meat. Total acidity, volatile basic nitrogen (VBN) and lipid oxidation value in chicken meat were not affected by gamma irradiation. Sensory evaluation showed no significant differences between irradiated and un-irradiated chicken meat. (author)

  9. Effect of gamma irradiation on microbial load, chemical and sensory evaluation of chicken meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2009-01-01

    The effect of gamma irradiation on microbial load, chemical sensory characteristics of chicken meat has been evaluated. Chicken meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Degree Centigrade). Immediately after irradiation, general composition, microbiological and sensory evaluation of chicken meat were done. Microbiological and chemical analysis of chicken meat were evaluated at weekly up to end of the storage period. The results indicated that all doses of gamma irradiation reduced the microbial load, and increased the shelf-life of chicken meat. Total acidity, volatile basic nitrogen (VBN) and lipid oxidation value in chicken meat were not affected by gamma irradiation. Sensory evaluation showed no significant differences between irradiated and un-irradiated chicken meat. (author)

  10. MICROBIOTA AND BIOGENIC AMINES VARIATION OF CHICKEN MEAT; COMPARISON BETWEEN WHITE AND RED MEAT

    Directory of Open Access Journals (Sweden)

    Octavian Baston

    2010-01-01

    Full Text Available Chicken meat freshness is in permanent attention for all partners involved in food chain. In this paper we want to highlight the variation of microbiota (psychrotrophic and total viable count and the variation of biogenic amines in chicken red and white meat. We compared the two anatomical parts of chicken because they have different metabolism, and after cutting from the carcasses they can suffer microbial contamination in the process. The purpose of the study is the evaluation of refrigerated white and red chicken meat (breast and legs quality using biogenic amines and microbiota. The psychrotrophic microorganisms were initially around a value of 4 log CFU/cm2 in both anatomical parts, when total viable count were determined around a value of 5 log CFU/cm2. The microbial load growth until the seventh day, predominant for chicken breast being the psychrotrophic microorganisms, and for chicken legs remaining the total viable count. We studied the most five well-known biogenic amines: histamine, cadaverine, putrescin, spermine and spermidine. Theirs variation during storage was as follows: histamine increased slowly, spermine decreased, spermidine decreased, cadaverine and putrescin increased. Cadaverine was not detected until the fifth day for both chicken legs and breasts and putrescin was not detected until third day and only for chicken legs.

  11. Phenotypic and Genotypic Detection of Campylobacter jejuni at Local Chicken and Chicken Meat

    Directory of Open Access Journals (Sweden)

    A Rosyidi

    2010-05-01

    Full Text Available The Objective of this study was to identify the existence of Campylobacter jejuni based on phenotypic and genotypic characteristic in local chicken and chicken meats. Samples of local chicken intestine and meat were tested for the bacterial existence. Phenotypic examination was carried out by means of cultivation followed by gram staining and biochemical tests. Genotypic examination was conducted by polymerase chain reaction (PCR using genus specific16S rRNA gene at 816 bp and membrane-associated protein A (mapA gene at 589 bp as Campylobacter jejuni species-specific gene. The result of phenotypic detection revealed the existence of Campylobacter spp as gram negative, curved rod shape, oxidase positive, urease negative and motile. Genotypic examination also indicated the existence of bacteria using both primers. However, no Campylobacter jejuni detected from meat of the chickens. The results suggest that the method of PCR using a primer detecting species-specific gene of Campylobacter jejuni gives a rapid and accurate detection of the bacteria as compared to that using phenotypic and biochemical test. Identification of Campylobacter spp from chicken meats should be improved with enrichment method and sample collection. (Animal Production 12(2: 128-134 (2010Key Words: Campylobacter jejuni, mapA gene, local chicken

  12. Meat quality characteristics of sexed broiler chickens reared on ...

    African Journals Online (AJOL)

    This study determined meat quality characteristics of 300 sexed Arbor Acre broiler chickens reared on deep-litter and deep-litter with a run housing systems. After brooding for 2 weeks, a total of 75 male and female chicks, respectively were confined on deep litter and on deep litter with a run having three replications of 25 ...

  13. Frequency and temperature dependence of dielectric properties of chicken meat

    Science.gov (United States)

    Dielectric properties of chicken breast meat were measured with an open-ended coaxial-line probe between 200 MHz and 20 GHz at temperatures ranging from -20 degree C to +25 degree C. At a given temperature, the frequency dependence of the dielectric constant reveals two relaxations while those of th...

  14. Listeria monocytogenes in retailed raw chicken meat in Turkey.

    Science.gov (United States)

    Siriken, Belgin; Ayaz, Naim Deniz; Erol, Irfan

    2014-01-01

    The objectives of this study were, to find the prevalence and antimicrobial resistance of L. monocytogenes from a total of 116 chicken meat samples including 50 carcasses and 66 meat parts marketed in Turkey between 2008 and 2009 using immunomagnetic separation (IMS) based cultivation technique, to detect the hlyA gene for the verification of the isolates by PCR, and to identify the genoserotypes of the L. monocytogenes isolates by multiplex PCR assay. In the study, 51 L. monocytogenes colonies were isolated from 34 (29.3%) chicken meat samples (eleven [22.0%] carcasses and 23 [34.8%] pieces of meat) by IMS based cultivation technique and confirmed by PCR. According to the multiplex PCR results, all the 51 isolates were identified as genoserotype IIa (1/2a or 3a). L. monocytogenes isolates were also tested for their susceptibility to eight antibiotic (gentamicin, vancomycin, chloramphenicol, streptomycin, tetracycline, ampicillin, penicillin G, erythromycin) agents using the disk diffusion method. 14 isolates (27.45%) were susceptible to all eight antimicrobials drugs tested and the remaining 37 isolates (72.54%) were resistant to gentamicin (one isolate, 1.96%), vancomycin (four isolates, 7.84%), penicillin G (six isolates, 11.76%), streptomycin (nine isolates, 17.64%; resistant or intermediate), tetracycline (seven isolates, 13.72%) and ampicillin (six isolates, 11.76%). This study showed that antimicrobial resistance is not highly prevalent in L. monocytogenes isolated from chicken carcasses and pieces of meat. The presence of L. monocytogenes in chicken samples suggests an importance of this pathogen in chicken.

  15. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  16. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing.

    Science.gov (United States)

    Murphy, R Y; Marks, B P; Johnson, E R; Johnson, M G

    1999-09-01

    Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

  17. Meat juice serology for Toxoplasma gondii infection in chickens

    Directory of Open Access Journals (Sweden)

    Alice Vismarra

    2016-01-01

    Full Text Available Toxoplasma gondii is an important foodborne zoonosis. Free-range chickens are at particularly high risk of infection and are also excellent indicators of soil contamination by oocysts. In the present study, hearts of 77 freerange chickens were collected at slaughter. T. gondii meat juice enzyme-linked immunosorbent assay was performed with a commercial kit, following validation with positive controls, from experimentally infected chickens, and negative ones. Out of 77 samples, only 66 gave sufficient meat juice for serology. Of these, 24 (36.4% were positive for T. gondii considering the 5*standard deviation values (calculated on the optical density of negative controls, while all the samples were negative considering sample/positive% values. Parasite-specific polymerase chain reaction was carried out on all samples obtained from heart tissue and none were positive for the presence of T. gondii DNA. Results would suggest that further study on the use of meat juice with a validated serological test to detect T. gondii in chickens could lead to widespread epidemiological studies in this important intermediate host. However, sample collection and test specificity require further evaluation.

  18. Variation of meat quality traits among five genotypes of chicken.

    Science.gov (United States)

    Tang, H; Gong, Y Z; Wu, C X; Jiang, J; Wang, Y; Li, K

    2009-10-01

    The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at their market ages: 16, 7, 16, and 8 wk, respectively. The effects of genotype, muscle type, and sex on meat quality traits were examined. Birds from slow-growing genotypes (WCH, Xianju, and HLB) exhibited higher shear value, inosine-5'-monophosphate concentration, lower cook loss, and more fat than those from fast-growing genotypes (AV and LNH). Chickens from WCH possessed the lowest expressible moisture, cook loss, and the highest lipid (%) among the 3 slow-growing genotypes. The HLB birds were intermediate in expressible moisture and cook loss and lowest in lipid among all genotypes. The LNH cross birds were similar to AV broilers in most meat quality parameters, although they had a lower shear force value and higher fat content than AV broilers. Breast muscle had higher expressible moisture, shear force, protein (%), inosine-5'-monophosphate content, lower cook loss, and lipid (%) than leg muscle. Muscles from male chickens had higher expressible moisture than those from the females. Variability of meat quality characteristics is mainly related to genotype and muscle type differences.

  19. Physico-chemical, sensory and microbial quality of chicken meat chips

    Directory of Open Access Journals (Sweden)

    N. Devalakshmi

    2010-08-01

    Full Text Available Chicken meat chips with different extenders (Bengal gram flour, Black gram flour and cooked mashed potato each at 15% level and control were prepared and stored up to 8 weeks both at ambient (37+2°C and refrigerated (7+ 1°C temperature. The samples were analyzed for physical, chemical, microbiological and sensory quality characteristics. [Vet World 2010; 3(4.000: 182-184

  20. A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.

    Science.gov (United States)

    Xing, Tong; Zhao, Xue; Han, Minyi; Cai, Linlin; Deng, Shaolin; Zhou, Guanghong; Xu, Xinglian

    2017-09-01

    The selection of broilers for augmented growth rate and breast has brought about wooden-breast (WB) muscle abnormalities, which caused substantial economic losses. The objective of this study was to compare water holding capacity, water mobility and distribution, salt-soluble protein (SSP) content, and protein profiles of normal and WB chicken meat with different additions of NaCl. Thirty WB and 30 normal chicken breasts were selected from a deboning line of a major Chinese processing plant at 2 to 3 h post mortem. Two different meat batters were formulated to 150 mg/g meat protein and different NaCl contents (0%, 1%, 2%, 3%, and 4%). Results indicated that as NaCl contents increased, the cooking loss of meat batters decreased (P meat showed different protein profiles, with myosin heavy chain exhibiting a higher intensity at ≥3% salt level. Low-field nuclear magnetic resonance (LF-NMR)revealed an increased T22 and higher P22 in raw WB meat compared to normal meat (P meat batters, WB meat batters had reduced T21 and lower immobilized water proportions at low NaCl contents (meat gels. Meat gels prepared from WB had a lower proportion of water within the myofibrillar protein matrix and a greater proportion of exuded bulk water at NaCl contents meat, meat batters and gels, water distribution and mobility of WB exhibited significant differences compared to normal meat. The addition of NaCl affected water mobility and distributions in meat batters, with a level of 3% NaCl eliminating the differences between processed normal and WB meat products. © 2017 Poultry Science Association Inc.

  1. Genetics of muscle and meat quality in chicken

    OpenAIRE

    Zahoor, Imran

    2013-01-01

    Skeletal muscles in broilers are generally characterised by pathological muscle damage, indicated by greater plasma creatine kinase (CK) activity, higher incidence of haemorrhages, lighter and less coloured breast muscles, compared with layers and traditional breeds of chicken. Muscle damage is further exacerbated by exposure to stressful conditions such as high ambient temperatures which results in a further decrease in the quality of broiler meat and leads to the production o...

  2. Identification of irradiated chicken meat using electron spin resonance spectroscopy

    International Nuclear Information System (INIS)

    Chawla, S.P.; Thomas, Paul

    2004-01-01

    Studies were carried out on detection of irradiation treatment in chicken using electron spin resonance (ESR) spectroscopy. The effect of gamma- irradiation treatment on radiation induced signal in different types of chicken namely, broiler, deshi and layers was studied. Irradiation treatment induced a characteristic ESR signal that was not detected in non-irradiated samples. The shape of the signal was not affected by type of the bone. The intensity of radiation induced ESR signal was affected by factors such as absorbed radiation dose, bone type irradiation temperature, post-irradiation storage, post-irradiation cooking and age of the bird. Deep-frying resulted in the formation of a symmetric signal that had a different shape and was weaker than the radiation induced signal. This technique can be effectively used to detect irradiation treatment in bone-in chicken meat even if stored and/or subjected to various traditional cooking procedures. (author)

  3. Microbial decontamination of some chicken meat products by gamma irradiation

    International Nuclear Information System (INIS)

    Afifi, E.A.; El-Nashaby, F.M.

    2001-01-01

    This investigation aims to study the possibility of using gamma irradiation for microbial decontamination of some chicken meat products (Luncheon, Burger and debonded minced chicken) which are produced by three companies (Halwany Bros.(H)-Faragalla (F) and Egypco (E)). The samples were purchased from local supermarkets and examined for the presence of Salmonella spp. and Staphylococcus aureus. The examination illustrated that all examined samples were positive for Staphylococcus aureus. While Luncheon (F), Burger (H) and debonded minced chicken (E) were only positive for Salmonella spp. Therefore, these product samples were gamma irradiated at 0, 3, 6 and 9 kGy. The effects of radiation treatments and cold storage (5+,-1 degree) on the total volatile basic nitrogen (T.V.B.N.), microbiological quality and sensory properties of samples under investigation were studied. The results indicated that 3kGy dose of gamma irradiation completely destroyed Staphylococcus aureus and Salmonella spp. and caused slight increase in (T.V.B.N.) content for all samples. A gradual increase in total bacteria, molds and yeast and T. V. B. N. during storage were observed, while 6 kGy dose was also sufficient for destroying Salmonella spp. and Staphylococcus aureus in all chicken meat products under investigation without any detectable effects on the sensory properties of these products and increased the shelf-life of luncheon, burger and minced for 8, 4 and 3 weeks respectively as compared with 4, 2 and 1 weeks for control samples

  4. Effect of antibiotic, Lacto-lase and probiotic addition in chicken feed on protein and fat content of chicken meat

    Science.gov (United States)

    Azhar, Noor Amiza; Abdullah, Aminah

    2015-09-01

    This research was conducted to investigate the effect of chicken feed additives (antibiotic, Lacto-lase® and probiotic) on protein and fat content of chicken meat. Chicken fed with control diet (corn-soy based diet) served as a control. The treated diets were added with zinc bacitracin (antibiotic), different amount of Lacto-lase® (a mixture of probiotic and enzyme) and probiotic. Chicken were slaughtered at the age of 43-48 days. Each chicken was divided into thigh, breast, drumstick, drumette and wing. Protein content in chicken meat was determined by using macro-Kjeldahl method meanwhile Soxhlet method was used to analyse fat content. The result of the study showed that the protein content of chicken breast was significantly higher (p≤0.05) while thigh had the lowest protein content (p≤0.05). Antibiotic fed chicken was found to have the highest protein content among the treated chickens but there was no significant different with 2g/kg Lacto-lase® fed chicken (p>0.05). All thighs were significantly higher (p≤0.05) in fat content except for drumette of control chicken while breast contained the lowest fat content compared to other chicken parts studied. The control chicken meat contained significantly higher (p≤0.05) amount of fat compared to the other treated chickens. Chicken fed with 2g/kg Lacto-lase® had the lowest (p≤0.05) fat content. The result of this study indicated that the addition of Lacto-lase® as a replacement of antibiotic in chicken feed will not affect the content of protein and fat of chicken meat.

  5. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    OpenAIRE

    Thanaa Shehab

    2016-01-01

    Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some con...

  6. Cross-reactivity to fish and chicken meat - a new clinical syndrome.

    Science.gov (United States)

    Kuehn, A; Codreanu-Morel, F; Lehners-Weber, C; Doyen, V; Gomez-André, S-A; Bienvenu, F; Fischer, J; Ballardini, N; van Hage, M; Perotin, J-M; Silcret-Grieu, S; Chabane, H; Hentges, F; Ollert, M; Hilger, C; Morisset, M

    2016-12-01

    Fish is one of the most allergenic foods. While clinical cross-reactivity among different fishes is a widely accepted feature of fish allergy, associations with other food allergies are not well understood. This study aims at analyzing the relevance of clinical cross-reactivity between fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs. Patients with food allergy to fish and chicken meat (n = 29) or chicken meat only (n = 7) were recruited. IgE-reactive chicken proteins were identified (Edman, MS analysis) and quantified (ELISA). Allergens were used in IgE ELISA and skin testing. Chicken parvalbumin and two new allergens, aldolase and enolase, were identified at 12, 40, and 50 kDa, respectively. They were recognized by sIgE of 61%, 75%, and 83% of all patient sera which were in the majority of the cases positive for the fish homologues as well. Fish and chicken meat allergens were highly cross-reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while parvalbumin was detectable in chicken legs and wings. Fish and chicken meat are cross-reactive foods; both fish-allergic and chicken meat-allergic patients might be at risk of developing a food allergy to chicken meat or to fish, respectively. This clinical phenomenon is proposed to be termed 'fish-chicken syndrome' with cross-reactive allergens involved being parvalbumins, enolases, and aldolases. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  7. Evaluation of meat quality after application of different feed additives in diet of broiler chickens

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2015-05-01

    Full Text Available The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on technological properties of meat in order to evaluate the meat quality of Ross 308 broiler chickens.  The feeding of chickens (180 pcs lasted for a period of 42 days. The experiment was carried out without segregation between the genders. The chickens were randomly divided into 4 groups. The control group was fed a basal diet, whereas the other three groups were fed diets supplemented with natural additives, i.e. bee pollen extract at level of 400 mg.kg-1 of feed mixture, propolis extract at level of 400 mg.kg-1 of feed mixture, and probiotic preparation based on Lactobacillus fermentum (1.109 CFU per 1 g of bearing medium in an amount of 3.3 g added to water (for 30 pcs chickens until 21 days of age, for 20 pcs chickens from 22nd to 42nd day of age given to group E1, group E2 and group E3, respectively. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. During the whole period of experiment, the broiler chickens had ad libitum access to feed and water. The following technological properties were examined: cooling loss (after 24 h of storage at 4 °C, freezing loss (after 3 months of storage at -18 °C, roasting loss (performed on roasted meat that was stored at -18 °C for 3 months before thawing, colour parameters based on CIELab system (the L*, a*, b* values of raw breast and thigh muscle, and tenderness (as shear force of roasted breast and thigh muscle. We have made a finding, that the examined additives had only little impact on meat quality in most of the investigated parameters, except the significant increase (p ≤0.05 in redness (a* values and the slight decrease in roasting loss and shear force determination after propolis extract supplementation. Therefore, it may be inferred that propolis extract has been shown as the most appropriate

  8. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

    Science.gov (United States)

    Jayasena, Dinesh D; Jung, Samooel; Kim, Hyun Joo; Yong, Hae In; Nam, Ki Chang; Jo, Cheorun

    2015-08-01

    The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P cooking process (P cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat. © 2015 Poultry Science Association Inc.

  9. Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat

    Directory of Open Access Journals (Sweden)

    Náira da Silva CAMPOS

    Full Text Available Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion levels of iron in the samples. With respect to total Fe content, the bioaccessible fractions of Fe found in these samples were around 23% and 56 %, for breast and chicken liver, respectively. The chicken liver sample showed the highest total (400 ± 10 mg kg-1 and bioaccessible Fe contents (223 ± 18 mg kg-1 and stands out as a good source of this micronutrient.

  10. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

    OpenAIRE

    Karunanayaka, Deshani S.; Jayasena, Dinesh D.; Jo, Cheorun

    2016-01-01

    Abstract Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L...

  11. Effect of direct adding oregano essential oil (Origanum syriacum L. on quality and stability of chicken meat patties

    Directory of Open Access Journals (Sweden)

    Marwan AL-HIJAZEEN

    2017-09-01

    Full Text Available Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1 control (no additive; (2 100 ppm oregano essential oil (OE; (3 150 ppm OE; (4 300 ppm L-ascorbic acid (E-300; (5 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320 for both breast and thigh meat respectively, and 6 150 ppm Sodium nitrite (E-250, were prepared using ground chicken meat. Generally, OE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a* in term of meat color stability. However, OE and E-250 also showed the highest significant values among the other treatments. Sensory evaluation results showed that adding OE at level of 150 ppm and 100 ppm were the best values maintaining meat storage stability. Therefore, it can be recommended that OE at level of 150 ppm could be an excellent replacement to the synthetic antioxidant in the future of uncured, natural fresh meat products, and raw meat prepared for processing.

  12. Developments and competitiveness of Mozambican chicken meat industry

    Directory of Open Access Journals (Sweden)

    Carlos Alberto de Oliveira

    2015-12-01

    Full Text Available Mozambican poultry industry might be an option to facilitate people's access to animal protein, as well as to reduce the dependence on imports of the product, bringing jobs and income forth. This study aimed to characterize and to analyze the competitiveness of poultry industry in Mozambique. Porter’s Five Forces Model, which focuses on the five strengths that shape business competition, was applied. The results show a low level of competition within the industry, a limited supply of raw material and the fact that national products are commodities and competes with strong foreign participants. Domestic demand for chicken meat is increasing, but buyers base their decision mainly on price. Challenges include establishment of governance structure and policies for poultry sector and consumer welfare. Another alternative to improve the poultry industry in Mozambique is to promote technical cooperation with other countries, such as Brazil, in order to acquire specific structures for chicken production, genetic material and adequate nutrition.

  13. Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat.

    Science.gov (United States)

    Zdanowska-Sąsiadek, Żaneta; Marchewka, Joanna; Horbańczuk, Jarosław Olav; Wierzbicka, Agnieszka; Lipińska, Paulina; Jóźwik, Artur; Atanasov, Atanas G; Huminiecki, Łukasz; Sieroń, Aleksander; Sieroń, Karolina; Strzałkowska, Nina; Stelmasiak, Adrian; De Smet, Stefaan; Van Hecke, Thomas; Hoffman, Louwrens C

    2018-05-25

    The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich ( m. ambiens ), beef ( m. semimembranosus ), and broiler chicken meat ( m. pectoralis major ). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine-in beef, anserine-in ostrich then in chicken meat). The, beneficial to human health, n -3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

  14. Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

    Directory of Open Access Journals (Sweden)

    Żaneta Zdanowska-Sąsiadek

    2018-05-01

    Full Text Available The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens, beef (m. semimembranosus, and broiler chicken meat (m. pectoralis major. The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef, biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat. The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

  15. Detection of 2-dodecylcyclobutanone in radiation- sterilized chicken meat stored for several years

    International Nuclear Information System (INIS)

    Victoria, A.; Crone, J.; Hamilton, J.T.G.; Stevenson, M.H.

    1992-01-01

    Results are presented indicating a linear relationship between irradiation dose (10–60 kGy) and the quantity of 2-dodecylcyclobutanone produced in irradiated frozen (-46°C) chicken meat. 2-Dodecylcyclobutanone was found in chicken meat sterilized (at -40°C) by gamma and electron beam irradiation 12 years previously and used for toxicity clearance. After freeze-drying the irradiated chicken samples still contained 2-dodecylcyclobutanone indicating that it was present in the diets tested. The compound was not detected in chicken meat sterilized by thermal processing 13 years ago. In addition, there was evidence that 2-tetradecylcyclobutanone was also present in the irradiation sterilized samples

  16. Development of a Rapid Immunodiagnostic Test for Pork Components in Raw Beef and Chicken Meats: a Preliminary Study

    Directory of Open Access Journals (Sweden)

    S. N. Depamede

    2011-08-01

    Full Text Available A rapid immunodiagnostic test that provides visual evidence of the presence of pork components in raw beef and chicken meats was developed. Colloidal gold was prepared and conjugated with anti-Swine IgG polyclonal antibody. Immunochromatographic test strips were produced, and then were used to test laboratory adulterated raw meat samples. The samples consisted adulteration meat, immunodiagnostic, pork, rapid test of pork-in-beef, or pork-in-chicken at 1/0; 1/100; 1/1,000; 1/5,000; 1/10,000 (w/w adulteration levels that were extracted in phosphate-buffered saline. Raw beef and chicken meats without pork were included as controls. Analysis was completed in 10 min. Detection limit was 1/5,000 (w/w, although 1/10,000 was also observed. This immunodiagnostic tests can be conveniently applied to detect low levels of pork components in raw beef and chicken meat products. For the commercial purposes, further studies need to be carried out.

  17. Meat Quality of Chicken Breast Subjected to Different Thawing Methods

    Directory of Open Access Journals (Sweden)

    MR Oliveira

    2015-06-01

    Full Text Available Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature. After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis, water activity (aw, and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05 most of the physicochemical and structural properties of the meat, except for aw. Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing.

  18. Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.

    Science.gov (United States)

    Jayasena, Dinesh D; Kim, Sun Hyo; Lee, Hyun Jung; Jung, Samooel; Lee, Jun Heon; Park, Hee Bok; Jo, Cheorun

    2014-12-01

    This study was aimed at comparing the taste-related compound content in the breast and leg meat from 100-d-old Korean native chickens (KNC-100) and 32-d-old commercial broilers (CB-32) and determining the changes in these compounds during cooking. Cocks from certified meat-type commercial broiler (Ross) and Korean native chicken (Woorimatdag) strains were raised under similar standard commercial conditions, and a total of 10 birds from each breed were slaughtered at 32 and 100 d of age, which represents their market ages, respectively. Raw and cooked meat samples were prepared separately from the breast and leg and analyzed. The KNC-100 showed significantly higher concentrations of inosine 5'-monophosphate, reducing sugars, glutamic acid, linoleic acid, arachidonic acid, and docosahexaenoic acid than CB-32 did. Additionally, significantly higher inosine 5'-monophosphate, cysteine, arachidonic acid, and docosahexaenoic acid concentrations were observed in the breast meat, whereas the leg meat had higher concentration of glutamic acid, oleic acid, and linoleic acid (P cooking process, except oleic and linoleic acids. We suggest that the higher levels of taste-related compounds present in KNC-100 meat compared with CB-32 meat may result in the unique taste of the former meat, as has been previously reported. In addition, the results of this study may provide useful information for selection and breeding programs. ©2014 Poultry Science Association Inc.

  19. Effect of gamma irradiation on microbiological quality of japanese chicken meat and microflora change of irradiated chicken

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, H.

    1996-01-01

    The impact of gamma irradiation with doses between 0 and 8 kGy on microbiological quality of chicken meat produced in Japan and micro flora change of irradiated chicken meat were studied. Radiation at the dose 2 kGy resulted in 4 log cycles reduction of total aerobic bacteria, 5 - 6 log cycles reduction of lactic acid bacteria and 2 log cycles reduction of fungi and yeasts. For the coliforms, it could be eliminated below detectable level by irradiation dose of 1 kGy. For the chicken flora-analysis, it was found that chicken of each area had their own specific microbial community structure. Flavobacterium and Pseudomonas were found to be dominant organisms in the microflora of Japanese chicken meat. Irradiation with dose 2 kGy resulted in disappearance of Lactobacillus and Pseudomonas. The microorganisms which dominated in irradiated chickens with doses of 2 kGy and higher were Psychrobacter and yeast. These studies support the view that radiation improves the microbiological quality of chicken meat and substantiate that radiation does not present hazard resulting from a change in the microflora of irradiated chicken

  20. Radappertization of chicken and pork meat by irradiation; Descontaminacion de carne de pollo y puerco por irradiacion

    Energy Technology Data Exchange (ETDEWEB)

    Luna C, P C

    1992-05-15

    In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

  1. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-07-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  2. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

    2018-01-01

    This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P cooking, and fibril shrinkage was noticeable in OC meat (P cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

  3. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Wanwisa Chumngoen

    2015-07-01

    Full Text Available Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR and Taiwan native chicken (TNC breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1, TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2, TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3, TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  4. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-01-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods. PMID:26104409

  5. Influence of YEA-SACC 1026 Probiotic on Meat Quality in Chicken Broilers

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    Ionel TOADER

    2017-05-01

    Full Text Available The use of probiotics, as fodder supplement for chickens, could stimulate meat quality that is a very important criterion especially for human consumption markets. The study had in view the effects of powdery YEA-SACC 1026 probiotic on meat quality in chicken broilers. There were studied 75 meat chickens of Ross-308 hybrid grouped on three lots of 25 capita/lot during an experimental period of 42 days. In the mixed fodder of experimental lots was added powdery YEA-SACC 1026 probiotic in proportion of 0.1% in lot L1(E and in proportion of 0.25% in lot L2(E. In the experiment end, were effected control slaughtering of 5 chickens per each lot, to establish the meat quality by trenching and meat chemical composition. After YEA-SACC 1026 probiotic administration, as fodder supplement, the chicken meat quality was improved by increasing the weight of superior quality meat in carcass. The obtained results confirm the favourable effects of probiotics on chicken meat production and its quality

  6. Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken

    NARCIS (Netherlands)

    Bergsma, N.J.; Fischer, A.R.H.; Asselt, van E.D.; Zwietering, M.H.; Jong, de A.E.I.

    2007-01-01

    Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacterial inactivation. This study aimed to answer

  7. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

    Science.gov (United States)

    Al-Hijazeen, Marwan; Lee, Eun Joo; Mendonca, Aubrey; Ahn, Dong Uk

    2016-01-01

    A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days. For cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 °C for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde, which was decreased significantly (p oil treatment, in cooked meat. Overall, oregano essential oil at 100–400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat. PMID:27338486

  8. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat.

    Science.gov (United States)

    Al-Hijazeen, Marwan; Lee, Eun Joo; Mendonca, Aubrey; Ahn, Dong Uk

    2016-06-07

    A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days. For cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 °C for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde, which was decreased significantly (p oil treatment, in cooked meat. Overall, oregano essential oil at 100-400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat.

  9. Effect of gamma-irradiation for shelf life extension of chicken meat

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, Hitoshi.

    1996-01-01

    On the study of microbiological quality of 12 samples of chicken meat produced in several different area in Japan, total aerobic bacteria were determined as 8x10 4 to 5x10 7 per g. Coliforms were 8x10 1 to 3x10 4 per g with Escherichia, Proteus and Klebsiella. Dominant putrefactive bacteria were determined as lactic acid bacteria, Pseudomonas and Flavobacterium. The shelf life of irradiated chicken meat at 1 kGy extended more than 6 days at 10degC storage. Irradiation of chicken meat at 3 kGy extended 12 days. Coliforms were disappeared at 1 kGy irradiation. (author)

  10. Effect of sex and genotype on carcase composition and nutritional characteristics of chicken meat.

    Science.gov (United States)

    Baeza, E; Chartrin, P; Meteau, K; Bordeau, T; Juin, H; Le Bihan-Duval, E; Lessire, M; Berri, C

    2010-06-01

    1. The aim of this study was to examine the effect of sex and genotype on carcase composition and nutritional and sensory characteristics of chicken meat. The "Geline de Touraine" (GT) characterised by high carcase fatness was compared with an experimental crossbreed (EC) and "Label rouge" (LR) genotype. 2. Females compared with males, and GT chickens compared with LR and EC chickens were characterised by increased carcase fatness and an increased lipid level in thigh meat. 3. In both breast and thigh meat, the percentage of monounsaturated fatty acids was increased and the percentage of polyunsaturated fatty acids was decreased. However, these effects did not affect sensory characteristics of meat particularly those of roasted breast fillets containing very low lipid level by comparison with thigh meat. 4. Finally, in our study, high carcase fatness was related to high intermuscular fatness affecting the nutritional characteristics of meat but not its sensory attributes.

  11. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    Directory of Open Access Journals (Sweden)

    Thanaa Shehab

    2016-01-01

    Full Text Available Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh as compared with some conventional methods, i.e. boiling, pressure and roasting

  12. Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

    Directory of Open Access Journals (Sweden)

    ÖP Can

    2015-06-01

    Full Text Available The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated into four experimental groups according to the application of heat treatment (10 and 20 minutes and storage time (+2 and +10°C. Sensory, microbiological (total aerobic mesophilic bacteria, total psychrotrophs, lactic acidbacteria, Enterobacteriaceae, Clostridiumperfringens, Listeria spp., chemical (pH, thiobarbituric acid, color (L*, a*, b* values, and texture profile analyses were performed on meatball samples. Cl. perfringens and Listeria spp. were not detected in meatball samples during the storage period. Samples cooked at 10 minute and stored at +2°C the highest count of total aerobic mesophilic bacteria (p<0.05. For lipid oxidation, interaction was observed between cooking time and storage temperature, with higher TBARs values for samples stored at 10 °C, while cooking time and storage temperature showed no influence on the color and textural analysis parameters. For the treatments evaluated, cooking time x storage temperature seem affect more microbiological and chemical parameters than color and textural parameters of chicken meatballs.

  13. Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers.

    Science.gov (United States)

    Rajkumar, U; Muthukumar, M; Haunshi, S; Niranjan, M; Raju, M V L N; Rama Rao, S V; Chatterjee, R N

    2016-06-01

    A comprehensive study was conducted to analyse the meat quality attributes, composition and carcass traits in Aseel chickens and commercial broilers at market age on the basis of physiological age. A total of 20 Aseel (26 and 56 weeks) and 20 broiler (6 weeks) chickens were divided into two groups on a live weight basis, i.e. large (≥2.5 kg) and small (dressing percentage was significantly higher in larger chickens. Commercial broilers recorded significantly higher meat proportion and lower proportion of bone. The meat:bone ratio was 1.07:1.0 in Aseel and 1.31-1.0 in broiler chicken. Breast muscle content was significantly lower in smaller Aseel chickens. Aseel chicken had stronger and heavier backs and shanks. Abdominal fat percentage was significantly lower in Aseel (0.73-0.78%). The study concluded that the firm texture of Aseel meat was due to the high collagen content and interlocking connective tissue between the muscle fibres. The texture and acceptability of Aseel meat was higher. Aseel cocks had strong legs, lean meat and less abdominal fat, making them a high-value meat bird in addition to their aggressive fighting ability.

  14. Effect of different feed supplements on selected quality indicators of chicken meat

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2015-12-01

    Full Text Available The aim of the study was to evaluate the effect of different feed additives (bee pollen extract, propolis extract, and probiotic on meat quality of broiler chickens. A total of 180 one day-old broiler chicks of mixed sex (Ross 308 were randomly divided into 3 groups. Dietary treatments were as follows: basal diet, free of supplements (control group; C;  basal diet  plus 400 mg bee pollen extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E1; basal diet  plus 400 mg propolis extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E2. In the experiment, the probiotic preparation based on Lactobacillus fermentum (1.109 CFU.g-1 of bearing medium was used. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostatics. Meat quality was evaluated by following technological properties: cooling, freezing and roasting loss; colour parameters based on CIELab system; and shear force. Both dietary supplementations led to decrease in cooling (p ≤0.05 and freezing (p ≥0.05 losses compared with control. On the contrary, the supplemented diet tended to increase roasting losses (p ≤0.05 and shear force values in thigh muscle (p ≤0.05. Significantly higher L* values (p ≤0.05 in breast and thigh muscles, as well as the b* values in thigh muscle, were found when broiler chickens were fed the supplements, especially bee pollen extract and probiotics. In addition, the supplements improve redness (a* of meat. The redness of breast muscle appeared to be the most affected (p ≥0.05 by propolis extract plus probiotics supplementation, while thigh muscle had the highest value (p ≤0.05 in bee pollen extract plus probiotics supplemented group. These findings suggested that the supplements have a beneficial effect on quality of chicken meat due to positive changes in most of quality indicators investigated in the

  15. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.

    Science.gov (United States)

    Karunanayaka, Deshani S; Jayasena, Dinesh D; Jo, Cheorun

    2016-01-01

    Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

  16. Proximate Composition, and -Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken

    Directory of Open Access Journals (Sweden)

    Samooel Jung

    2015-12-01

    Full Text Available This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female and meat type (breast and thigh meat was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y] from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05. The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. l-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05. The highest l-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

  17. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana

    DEFF Research Database (Denmark)

    Rasmussen, Mette Marie; Opintan, Japheth A; Frimodt-Møller, Niels

    2015-01-01

    whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified...... phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP) E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported......The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate...

  18. Slaughter performance and meat quality of three Italian chicken breeds

    Directory of Open Access Journals (Sweden)

    Gian Maria Chiericato

    2010-01-01

    Full Text Available A trial was carried out to study the slaughter performance and the meat quality of three Italian dual-purpose chicken breeds: Ermellinata di Rovigo (ER, Robusta lionata (RL and Robusta maculata (RM. Females were studied from June to October from 47 days of life until slaughtered age, at 138 (I age and 168 (II age days of age. Each genotype had access to outdoor and indoor spaces. RL and RM birds showed a higher final body weight, and provided heavier carcass and commercial cuts than ER (P<0.01, at both ages. The dressing-out percentage of RL and RM females was more favourable than ER ones, in particular at II age (P<0.01. Differences in carcass conformation were observed at II age: the ER carcass showed a higher (P<0.01 proportion of leg and wing. The RM carcass had a higher (P<0.01 proportion of breast. The thigh meat/ bone ratio was higher in RL at I age (P<0.01 and II (P<0.05 age. Significant differences in breast colour were observed among the breeds; ER thigh showed the highest (P<0.05 a* value. At II age, lipids were lower (P<0.01 in ER breast; thigh lipids were similar among the groups. Slaughtering at I age seem to be more advantageous for the ER breed since it is more precocious.

  19. Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties

    OpenAIRE

    AL-HIJAZEEN, Marwan

    2017-01-01

    Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), wer...

  20. Dietary composition affects odour emissions from meat chickens

    Directory of Open Access Journals (Sweden)

    Nishchal K. Sharma

    2015-03-01

    Full Text Available Abatement of odour emissions has become an important consideration to agricultural industries, including poultry production. The link between diet and odour emissions was studied in two experiments using Ross 308 male meat chickens reared in specially designed chambers in a climate controlled room. In the first experiment, two treatments were compared using three replicates of two birds per chamber. Two wheat-soy based treatment diets were formulated with or without canola seed, an ingredient rich in sulfur amino acids. Treatment 1 (T1 had 13.39 MJ/kg ME (as fed and used 60 g/kg canola seed without corn while Treatment 2 (T2 contained 12.90 MJ/kg ME (as fed and used 150 g/kg corn without canola seed. In the second experiment, birds were assigned to three dietary treatments of five replicates with five birds per replicate (chamber. The basal starter, grower and finisher diets in the control group (SBM group contained soybean meal in the range of 227–291 g/kg (as fed as the main protein source. The other treatments (CM and MBM groups contained either high levels of canola meal (174–190 g/kg or meat meal (74–110 g/kg at the expense of soybean meal. In both experiments, diets were isocaloric, isonitrogenous and contained similar digestible amino acid contents as per 2007 Aviagen Ross 308 guidelines. Emissions of odour were measured using Fourier transform infrared (FTIR spectroscopy. In both experiments, major odorous compounds detected included 2,3-butanedione (diacetyl, 2-butanone, dimethyl disulfide, methyl mercaptan, ethyl mercaptan, 2-butanol, 3-methyl-butanal, phenol and m-cresol. In the first experiment, T1 (with canola seed produced higher concentration of methyl mercaptan (P < 0.05 and lower diacetyl (P < 0.01 than T2. In the second experiment, methyl mercaptan emission was higher in SBM group (P = 0.01 and total elemental sulfur were higher in SBM and CM groups up to day 24 (P < 0.01. Results of these experiments

  1. Supplying the energy demand in the chicken meat processing poultry with biogas

    OpenAIRE

    Ferrarez, A. H; Oliveira, D; Lacerda, A. F; Costa, J. M; Aparisi, F. S

    2016-01-01

    The main use of electrical energy in the chicken meat processing unit is refrigeration. About 70 % of the electricity is consumed in the compressors for the refrigeration system. Through this study, the energetic viability of using biogas from poultry litter in supplying the demand for the refrigeration process was found. The meat processing unit studied has the potential to process about a hundred and sixty thousand chickens a day. The potential biogas production from poultry litter is 60,75...

  2. Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system

    International Nuclear Information System (INIS)

    Miyagusku, L.; Chen, F.; Kuaye, A.; Castilho, C.J.C.; Baffa, O.

    2007-01-01

    Irradiation of foodstuff is a well-known food preservation technique. In Brazil spices are already irradiated for sanitary and preservation reasons. Chicken meat is an important commodity; Brazil is the second largest world producer and the largest world exporter. The shelf-life of chicken meat is limited by the presence of micro-organisms and enzyme activity and together with other preservation techniques irradiation seems to be an attractive option. In this study the dose delivered to frozen chicken cuts was measured and compared with the prescribed value. Chicken breast cuts were analyzed for 39 days for their microbiological activity, chemical and organoleptic properties. Cylindrical dosimeters were prepared using the weight composition of 80% of DL-alanine (Sigma Co), used without any further treatment except drying, and 20% of paraffin. The dosimeters having 4.7 mm diameter and 12 mm length were inserted in a build-up cap. Dosimeters were placed inside cardboard boxes containing frozen chicken breast cuts, packed in styrofoam trays wrapped with plastic film. The boxes were irradiated in an industrial 60 Co irradiator (Nordion JS 7500) with a dose rate of 4 kGy/h. First derivative ESR signals were obtained in a VARIAN E-4 spectrometer operating at X-band (ν∼9GHz) and equipped with a rectangular cavity (TE-102, model E-231). The cavity was constantly purged with dry nitrogen and modulated at 100 KHz with 0.5 mT peak to peak. A calibration curve was made for a few dosimeters from the same batch and used to obtain the dose from the ESR signal intensity. A batch of six boxes was irradiated at each experiment with prescribed doses of 1.5, 3.0 and 7.0 kGy. Considering that the larger the radiation dose the greater is the probability of finding a product with its sensorial characteristics altered (odor of burned meat), we conclude that a dose of 3 kGy would be more adequate, taking into account the microbiological and sensorial aspects

  3. 78 FR 15645 - Mandatory Country of Origin Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm...

    Science.gov (United States)

    2013-03-12

    ... Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm-Raised Fish and Shellfish, Perishable...), lamb, chicken, goat, and pork; ground beef, ground lamb, ground chicken, ground goat, and ground pork... The baseline for this analysis is the present state of the beef, chicken, goat, lamb and pork...

  4. “Fish, chicken, lean meat and eggs can be eaten daily”: A food ...

    African Journals Online (AJOL)

    Adding a small amount of these food products to a plant-based diet can yield considerable improvements in human health. For a variety of reasons, some people choose not to eat meat, but as there is no evidence that a moderate intake of fish, chicken, lean meat and eggs has a negative effect on health, there is no ...

  5. Prevalence of pale, soft, and exudative (PSE condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

    Directory of Open Access Journals (Sweden)

    Deshani S. Karunanayaka

    2016-07-01

    Full Text Available Abstract Background Studies on prevalence of pale, soft, exudative (PSE condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58 or normal meat (L* ≤ 58. A total of 20 breast fillets (10 PSE and 10 normal were then analyzed for color, pH, and water holding capacity (WHC. After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P  0.05, an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05. Conclusions These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

  6. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana.

    Science.gov (United States)

    Rasmussen, Mette Marie; Opintan, Japheth A; Frimodt-Møller, Niels; Styrishave, Bjarne

    2015-01-01

    The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC) were phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP) E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported chickens (tetracycline 88.9% vs. 57.5%, sulphonamide 75.0% vs. 46.6%, ampicillin 69.4% vs. 61.6% and trimethoprim 66.7% vs. 38.4%). Beta-lactamase production was found in 29 E. coli meat isolates, with 56.9% of them being multiple drug resistant (≥ 3). The predominant phylogroup identified was B1 followed by A and D, with similar distribution among the isolates from meat of locally reared chickens and imported chickens. Beta-lactamase producing genotype blaCTX-M-15 (50%; 10/20) was the most frequently drug resistant gene detected. More BLP E. coli isolates were found in imported chicken meat compared to locally reared chickens, demonstrating that these isolates may be spreading through food trade. In conclusion, both imported and locally produced chicken meats are potential

  7. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana.

    Directory of Open Access Journals (Sweden)

    Mette Marie Rasmussen

    Full Text Available The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC were phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported chickens (tetracycline 88.9% vs. 57.5%, sulphonamide 75.0% vs. 46.6%, ampicillin 69.4% vs. 61.6% and trimethoprim 66.7% vs. 38.4%. Beta-lactamase production was found in 29 E. coli meat isolates, with 56.9% of them being multiple drug resistant (≥ 3. The predominant phylogroup identified was B1 followed by A and D, with similar distribution among the isolates from meat of locally reared chickens and imported chickens. Beta-lactamase producing genotype blaCTX-M-15 (50%; 10/20 was the most frequently drug resistant gene detected. More BLP E. coli isolates were found in imported chicken meat compared to locally reared chickens, demonstrating that these isolates may be spreading through food trade. In conclusion, both imported and locally produced chicken meats

  8. Prevalence and Antibiotic Susceptibility of Campylobacter species Isolated From Chicken and Beef Meat

    Directory of Open Access Journals (Sweden)

    Hossein Dabiri

    2014-05-01

    Full Text Available Background: To study prevalence of Campylobacter spp. in chicken and beef meat, and determine the drug susceptibility of strains, 450 samples in Tehran, Iran were investigated. Objectives: This study aimed to determine the prevalence and the antimicrobial resistance of entropathogenic Campylobacter strains ,especially C. jejuni isolated from raw chicken and beef meat in Tehran- Iran. Materials and Methods: Out of 250 chickens and 200 beef meats, 121(26.8 % contaminated cases with Campylobacter strains were isolated. Campylobacter was isolated from a significantly larger number of chickens (44% than beef meats (5.5 % (P < 0.05. Results: From all isolated Campylobacter organisms, 93 (76.8% species were identified as C. jejuni and 28 cases (23.1% as C. coli. Susceptibilities of 121 strains (93 C. jejuni and 28 C. coli were determined against 12 antimicrobial drugs using the disk agar diffusion method. Resistance to nalidixic acid (75% and ciprofloxacin (50% was an alarming finding, moreover, 32.6% of isolates was resistant to tetracycline, 10.8% to ampicillin, 29.3% to colisitin and 26.1% to amoxicillin. The highest sensitivity was seen to erythromycin (95 % and gentamicin (96%. Conclusions: These results showed that a high proportion of chicken and beef meat in Iran is contaminated with Campylobacter, particularly with Campylobacter jejuni. The high rate of contamination, especially chicken is a significant public health concern. Most of the isolates were resistant; therefore, human infection with Campylobacter spp. via consumption of these products is possible.

  9. Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films.

    Science.gov (United States)

    Küçüközet, Ahmet Oktay; Uslu, Mustafa Kemal

    2018-01-01

    In this study, edible films were produced from sodium caseinate and a sodium caseinate-starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate-starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

  10. Identification of a chicken (Gallus gallus) endogenous reference gene (Actb) and its application in meat adulteration.

    Science.gov (United States)

    Xiang, Wenjin; Shang, Ying; Wang, Qin; Xu, Yuancong; Zhu, Pengyu; Huang, Kunlun; Xu, Wentao

    2017-11-01

    The genes commonly used to determine meat species are mainly mitochondrial, but the copy numbers of such genes are high, meaning they cannot be accurately quantified. In this paper, for the first time, the chromosomal gene Actb was selected as an endogenous reference gene for chicken species. It was assayed in four different chicken varieties and 16 other species using both qualitative and quantitative PCR. No amplification of the Actb gene was found in species other than chicken and no allelic variations were detected in chicken. Southern blot and digital-PCR confirmed the Actb gene was present as a single copy in the chicken genome. The quantitative detection limit was 10pg of DNA, which is equivalent to eight copies. All experiments indicated that the Actb gene is a useful endogenous reference gene for chicken, and provides a convenient and accurate approach for detection of chicken in feed and food. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat.

    Science.gov (United States)

    Kim, Y J; Jin, S K; Yang, H S

    2009-02-01

    This study was carried out to compare the physicochemical and sensory properties of chicken thigh muscles from broilers fed different levels of garlic bulb (GB) and garlic husk (GH). Two hundred male Arbor Acre broiler chickens were fed either a control diet (based on corn and soybean meal) or the control diet supplemented with 2 and 4% of GB and GH powder for 5 wk. There were no differences among diets in moisture and ash contents. However, dietary supplementation with GB and GH resulted in significantly greater protein content and lower fat content in chicken thigh muscle compared with muscle from birds fed nonsupplemented diets (Pchicken diets with garlic can produce chicken meat with favorable lipid profiles and can enhance eating quality because sensory panels found that thigh meat from chickens fed a garlic-supplemented diet had better texture and flavor. Therefore, the treatment with the most significant effects in this study was that with the high level of garlic husk.

  12. EFFECT OF CHICKEN BONE-MARROW ADDITION TO BREAST AND LEG MEAT SUBJECTED TO DIFFERENT GRINDING PROCESSES

    OpenAIRE

    POLLONIO, MAR; ANTUNES, AJ

    1993-01-01

    Mechanical deboning makes chicken meat highly suscetible to lipid oxidation. Tissue disruption and the incorporation of unknown amounts of bone marrow are among the main factors involved. This research was undertaken to evaluate the effect of chicken bone marrow addition to breast and leg meat, ground in a regular meat grinder and passed through a mechanical deboner on lipid stability during frozen storage at -18-degrees-C. Breast and leg meat were manually deboned: a portion was processed th...

  13. Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

    Directory of Open Access Journals (Sweden)

    P. C. Muth

    2017-11-01

    Full Text Available The effects of the increase of body weight of contemporary broilers during growth on functional meat quality and color characteristics of the chicken breast muscle are controversially debated. Therefore, male chickens (n = 264 of a fast-growing commercial broiler (Ross 308 and two slow-growing experimental meat-type chicken lines were compared at equal age and at similar body weight in order to investigate the effect of growth rate on selected functional breast meat traits and meat color. Additionally, the breast meat characteristics of birds with different growth profiles were compared within lines. When the body weight of commercial broilers reached about 40 to 60 % of their growth potential, they exhibited particularly high ultimate pH values compared with slow-growing lines. The ability of the meat of fast-growing broilers to retain water during cooking was impaired (5 to 16 percentage points increased cooking loss compared to slow-growing lines, which, in contrast to pH, was only marginally affected by body weight and/or age at slaughter. No unfavorable correlations of breast meat quality traits with the growth profile, represented by growth curve parameters derived from the Gompertz–Laird equation, were detected within any of the investigated chicken lines. It is noteworthy that the associations of ultimate pH and cooking loss with maximum growth speed indicate a non-linear relationship. Thus, some of the functional characteristics of breast meat of the fast-growing broiler resembled the white-striping defect described for poultry meat, but the hypothesis that selection on increased growth rates is detrimental for meat quality per se could not be confirmed. In fact, an elevated growth potential in particular, i.e., body weight at maturity, could have some beneficial effects for the water-holding capacity of breast meat, regardless of the genotypic growth rate.

  14. Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

    Directory of Open Access Journals (Sweden)

    Ivanova Ivelina

    2014-12-01

    Full Text Available : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420* and bovine melanoidin equivalent values (mg BME/g. Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05 lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

  15. Meat quality of chicken of different crossings in alternative system

    Directory of Open Access Journals (Sweden)

    F.L. Cruz

    Full Text Available ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash, ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle, weight loss by cooking (WLC and shear force (SF. The IG genotype had the highest average of ultimate pH of the breast (6.03. The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93 and a* (1.92 of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively. The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively. The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively. The IG x GNJ genotype showed a high average of b* of the thigh (14.94 and the NHS had a high average of WCL (24.65%. The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively. The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively. The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

  16. Radiation resistance of a hemolytic micrococcus isolated from chicken meat

    International Nuclear Information System (INIS)

    Tan, S.T.

    1982-01-01

    The effects of environmental factors on a highly radiation-resistant hemolytic micrococcus isolated from chicken meat were studied. NaCl tolerance and gamma radiation resistance of the cells were growth phase-related. The cells were resistant to injury from drying or freezing/thawing. Under certain conditions, cells in the frozen state required approximately 5 Mrad to inactivate 90% of the population; 0.2 Mrad injured an equivalent proportion. Survival curve of the cells heated at 60 0 C showed a unique pattern which was in three distinct phases. Heat-stressed cells were much more sensitive to radiation inactivation than unheated cells. When suspended in fresh m-Plate Count Broth (PCB), the injured cells repaired without multiplication during incubation at 32 0 C. The repair process in this bacterium, however, was slower compared to thermally injured organisms studied by other workers. An improved replica-plating technique, was devised for isolation of radiation-sensitive mutants of pigmented bacteria. A simple method to demonstrate radiation-inducible radiation resistance in microbial cells was developed. The new method required neither washing/centrifugation nor procedures for cell enumeration. Mutagenesis treatment of radiation-resistant micrococcal bacterium with N-methyl-N'-nitro-N-nitrosoguanidine (NTG) followed by FPR and screening steps resulted in isolation of two radiation-sensitive mutants. The more sensitive mutant strain, designated as 702, was seven times as sensitive to gamma or UC radiation as the wild type. No apparent difference was observed between 702 and the wild type in (1) cell morphology, colonial morphology, and pigment production or (2) tolerance to NaCl, drying/storage, freezing/thawing, and heating. Sodium dodecyl sulfate treatment (for curing) of wild type did not result in isolation of a radiation-sensitive mutant

  17. Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

    Directory of Open Access Journals (Sweden)

    Jana Tkáčová

    2015-05-01

    Full Text Available The aim of our experiment was to determine the effect of the alfalfa meal component in feed mixtures of Ross broiler chickens on oxidative stability of meat. Proportion of alfalfa meal in feed mixtures was 4 and 6%. The results were compared to the control group without alfalfa meal in feed mixtures. At the end of the experiment (day 38, 6 pcs of broiler chickens from each group with an average live body weight over 1 800 g were randomly selected. The samples for chemical analysis consisted of identical proportion of breast and thigh muscle, and about 1 cm2 of skin with subcutaneous fat. Fat from the meat was obtained after the samples drying. A fat was determined by extraction by means of laboratory instrument Det N Gras Selecta P. The oxidative stability of meat on the basis of acid number of fat was determided by chemical analysis. Chicken meat was stored at -18 °C for 12 months and 18 months. The acid number of fat of stored meat for 12 months was 7.38 mg KOH per g in the control group, 7.42 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 11.18 mg KOH per g in the group with proportion 6% alfalfa meal. An acid number of fat of stored meat for 18 months was 5.90 mg KOH per g in the control group, 4.65 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 7.07 mg KOH per g in the group with a proportion of 6% alfalfa meal. Chicken meat is notably sensitive to lipid oxidation because of its high content of polyunsaturated fatty acids. Legislation in Title 5 of Part 3 of the Codex Alimentarius of the Slovak Republic and the Government Regulation No. 286/2003 Coll. in the Annex 4 in Part B provide the requirements for animal fats and meat products. Regulation of the European Parliament and Council (EC No. 853/2004 lays down specific hygiene rules for food of animal origin. In particular, determination of free fatty acids content of rendered animal fat (tallow, lard, other animal fat. Legislative regulation does

  18. Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat

    International Nuclear Information System (INIS)

    Hussain, A. I.; Chatha, S. A. S.; Iqbal, T.; Zahoor, A. F.; Arshad, M. U.; Afzal, S.

    2013-01-01

    The effects of different cooking methods (boiling, grilling, frying and microwave roasting) on the nutritional quality of chicken meat were assessed by measuring quality parameters i.e. moisture, ash, protein, fat and fiber contents. The fatty acid composition of chicken fat was analyzed by GC-FID. The chicken fat was found to contain high levels of oleic acid (38.0-47.3%) followed by linolenic acid (13.3-28.0%) and palmitic acid (2.0-13.6%). Different cooking methods exhibited significant effect (p<=0.05) on the fatty acid composition and other nutritional parameters of meat samples. Generally, fried meat had lower saturated fatty acid contents. It can be concluded from this study that boiling and frying are healthy cooking practices while grilling and microwave roasting show some negative effects. (author)

  19. Comparative differential bacterial load in chicken meat from different areas of Lahore city

    International Nuclear Information System (INIS)

    Manzoor, T.; Ayub, M.; Ashraf, M.; Manzoor, M.; Tabinda, A.B.

    2005-01-01

    Consumption of chicken meat has tremendously increased, especially in big cities of Pakistan like Lahore, during last few decades, due to low cholesterol level and lesser price as compared to beef and lamb meat. Non- scientific slaughter methods common in practice have increased the risk of bacterial load on chicken meat making it unsafe for human consumption. Keeping in view, the risk of bacterial contamination on chicken meat present study was conducted to determine bacterial load in different areas (Shad Bagh, Samanabad, Sanda) of city Lahore. Pour-plate method was used with differential media of blood agar, and selective medias of eosinmethylene blue, citrimide agar and mannitol agar. Maximum bacteria] growth (35.3 plus minus 0.77 million per gram) was observed in blood agar in Shad Bagh's poultry meat while in Samanabad's poultry meat maximum bacterial growth was observed in eosinmethylene blue agar (9.6 plus minus 0.40 million per gram) while Sanda's poultry meat showed maximum bacterial growth in cetrimide agar (6.9 plus minus 0.43). (author)

  20. Public Understanding and Attitudes towards Meat Chicken Production and Relations to Consumption.

    Science.gov (United States)

    Erian, Ihab; Phillips, Clive J C

    2017-03-09

    Little is known about public knowledge of meat chicken production and how it influences attitudes to birds' welfare and consumer behaviour. We interviewed 506 members of the public in SE Queensland; Australia; to determine how knowledge of meat chicken production and slaughter links to attitudes and consumption. Knowledge was assessed from 15 questions and low scores were supported by respondents' self-assessed report of low knowledge levels and agreement that their knowledge was insufficient to form an opinion about which chicken products to purchase. Older respondents and single people without children were most knowledgeable. There was uncertainty about whether chicken welfare was adequate, particularly in those with little knowledge. There was also evidence that a lack of empathy towards chickens related to lack of knowledge, since those that thought it acceptable that some birds are inadequately stunned at slaughter had low knowledge scores. More knowledgeable respondents ate chicken more frequently and were less likely to buy products with accredited labelling. Approximately half of the respondents thought the welfare of the chicken was more important than the cost. It is concluded that the public's knowledge has an important connection to their attitudes and consumption of chicken.

  1. Activity concentrations of 137Cs in meat of broiler chicken after single and continuous application

    International Nuclear Information System (INIS)

    Poeschl, M.; Balas, J.

    1998-01-01

    Previously we examined the transfer, distribution and half-live of radiocaesium in broiler chicken after the application of artificially contaminated feed mixture or wheat wheat contaminated from the Chernobyl accident. Our results pointed to a different dynamics of radiocaesium in breast meat compared to leg meat in the chicken after short-time application (3 oral applications in 1 day). The aim of the present study was to find if the results are similar also after single and repeated (long-time) applications of an artificially contaminated feed mixture. Two experiments were carried out with broiler chickens (White Leghorn hybrid, race ISA VEDETTE). In experiment 1, one artificially contaminated oral dose of 5160 Bq of 137 Cs (activity concentration 1664 Bq/g) was administered to 18-day-old chickens. In experiment 2, artificially contaminated oral doses of 500 Bq of 137 Cs (activity concentration 161.3 Bq/g) were administered to 14-day-old chickens twice a day (at 8:00 and 20:00 h.) for 10 days. In either experiment, four chickens were slaughtered for activity determination in meat (breast and leg muscles) 6, 12, 24, 48 and 96 hours and 2, 4, 8, 10 days, respectively, after the first application of 137 Cs. The uptake of the single oral 137 Cs was rapid and the maximum 137 Cs activity concentrations were found in breast meat (0.783 Bq/g) 24 hours and in leg meat (1.005 Bq/g) 6 hours after 137 Cs application. From the 24th hour of the experiment, radiocaesium activity concentrations in breast and leg meat decreased with the biological half-life (T 1/2b ) of 84 and 66 hours, respectively. During a 10-day application of continuous doses of 137 Cs, the Cs activity concentrations increased and were 3.988 Bq/g in breast meat and 5.610 Bq/g in leg meat on day 2, and 7.427 Bq/g and 7.698 Bq/g, respectively, on day 10. Immediately after the administration of radiocaesium was stopped, the 137 Cs activity concentrations decreased rapidly with T 1/2b = 4.5 and 3.8 days in

  2. Biosecurity practices on Australian commercial layer and meat chicken farms: Performance and perceptions of farmers.

    Science.gov (United States)

    Scott, Angela Bullanday; Singh, Mini; Groves, Peter; Hernandez-Jover, Marta; Barnes, Belinda; Glass, Kathryn; Moloney, Barbara; Black, Amanda; Toribio, Jenny-Ann

    2018-01-01

    This paper describes the level of adoption of biosecurity practices performed on Australian commercial chicken meat and layer farms and farmer-perceived importance of these practices. On-farm interviews were conducted on 25 free range layer farms, nine cage layer farms, nine barn layer farms, six free range meat chicken farms and 15 barn meat chicken farms in the Sydney basin bioregion and South East Queensland. There was a high level of treatment of drinking water across all farm types; town water was the most common source. In general, meat chicken farms had a higher level of adoption of biosecurity practices than layer farms. Cage layer farms had the shortest median distance between sheds (7.75m) and between sheds and waterbodies (30m). Equipment sharing between sheds was performed on 43% of free range meat chicken farms compared to 92% of free range layer farms. There was little disinfection of this shared equipment across all farm types. Footbaths and visitor recording books were used by the majority of farms for all farm types except cage layer farms (25%). Wild birds in sheds were most commonly reported in free range meat chicken farms (73%). Dogs and cats were kept across all farm types, from 56% of barn layer farms to 89% of cage layer farms, and they had access to the sheds in the majority (67%) of cage layer farms and on the range in some free range layer farms (44%). Most biosecurity practices were rated on average as 'very important' by farmers. A logistic regression analysis revealed that for most biosecurity practices, performing a practice was significantly associated with higher perceived farmer importance of that biosecurity practice. These findings help identify farm types and certain biosecurity practices with low adoption levels. This information can aid decision-making on efforts used to improve adoption levels.

  3. Preservative effects of rosemary extract (Rosmarinus officinalis L. on quality and storage stability of chicken meat patties

    Directory of Open Access Journals (Sweden)

    M. AL-HIJAZEEN

    2017-11-01

    Full Text Available Abstract The effect of different level of rosemary extract (RE (Rosmarinus officinalis Linn. cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1 Control (No additive, 2 300 ppm (RE, 3 350 ppm RE, 4 300 ppm L-Ascorbic acid (E-300, 5 200 ppm Sodium nitrite (E-250, 6 5 ppm butylatedhydroxyanisole (BHA for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. In conclusion, RE (350 ppm was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.

  4. Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

    OpenAIRE

    Pelicia, K; Garcia, EA; Molino, AB; Santos, GC; Vieira Filho, JA; Santos, TA; Berto, DA

    2015-01-01

    The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy), two package sealing methods (with or without vacuum), and three storage times (01, 07, or 14 days), with ten replicates each, totaling 240 chicken breast fillets. Packaging an...

  5. Incidence and physical properties of PSE chicken meat in a commercial processing plant

    OpenAIRE

    Garcia, RG; Freitas, LW de; Schwingel, AW; Farias, RM; Caldara, FR; Gabriel, AMA; Graciano, JD; Komiyama, CM; Almeida Paz, ICL

    2010-01-01

    It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color a...

  6. Identification of fraud (with pig stuffs) in chicken-processed meat through information of mitochondrial cytochrome b.

    Science.gov (United States)

    Yacoub, Haitham A; Sadek, Mahmoud A

    2017-11-01

    This study was conducted to find out the fraud in chicken-processed meat ingredients to protect consumers from commercial adulteration and authentication through a reliable way: direct amplification of conserved segment of cytochrome b gene of mitochondrial DNA, in addition, using species-specific primer assay for a certain cytochrome b. The results reported that chicken-processed meats were identified as a chicken meat based on amplification of conserved cytochrome b gene of mtDNA, while different fragments sizes were produced after the application of species-specific primer as follows: 227, 157, 274, 331, 389 and 439 bp for raw meat of chicken, goat, cattle, sheep, pig and horse, respectively. The results revealed that all chicken meat products are produced with 227 bp in size. While, an adulteration with pork stuffs was observed in some of the chicken meat products using a species-specific primer of cytochrome b gene, namely, chicken luncheon and chicken burger. This study represents a reliable technique that could be used to provide a promising solution for identifying the commercial adulteration and substitutions in processed meat in retail markets.

  7. Study on Efficacy of Gamma Radiation on the Inactivation of Highly Pathogenic Avian Influenza Virus H5N1 (Thai isolate) in Chicken Meat and Chicken Feces

    International Nuclear Information System (INIS)

    Pinyochon, Wasana; Piadang, Nattayana; Mulika, Ladda; Parchariyanon, Sujira; Vitittheeranon, Arag; Damrongwatapokin, Sudarat

    2006-09-01

    A study on the efficacy of gamma radiation on the inactivation of a highly pathogenic avian influenza virus H5N1 subtype, Thai isolate was carried out. The virus was in the form frozen infected allantoic fluid frozen chicken meat and frozen chicken feces. The result indicated that 9 kilo grey of gamma radiation could completely inactivated 106.0 EID50/ml of AIV infected allantoic fluid and 22 kiel grey and 15 kilo grey of gamma radiation completely inactivate 106.0 EID50/10/ grams of chicken meat and 106.0 EID50/5 grams of chicken feces respectively.

  8. Preservation of chicken breast meat treated with thyme and balm essential oils.

    Science.gov (United States)

    Fratianni, Florinda; De Martino, Laura; Melone, Antonio; De Feo, Vincenzo; Coppola, Raffaele; Nazzaro, Filomena

    2010-10-01

    The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively). Treatment with the 2 essential oils also limited lipid peroxidation and the deterioration of sarcoplasmic proteins, helping to preserve the meat even after 2 wk of storage. Thyme and balm essential oils decreased the natural microflora present in the meat; total microbial content decreased down to 50% in comparison to the control samples. In addition, a clear effect on lactic acid bacterial growth was recorded. Balm essential oil significantly limited the growth of Salmonella sp., whereas thyme essential oil effectively inhibited the growth of Escherichia coli. Our data demonstrate that these 2 essential oils effectively reduced deteriorative processes in chicken meat and extended the shelf life of this fresh product. Practical Application: The essential oils of thyme and balm can protect the chicken meat from decomposition during the storage time.

  9. Comparisons of management practices and farm design on Australian commercial layer and meat chicken farms: Cage, barn and free range.

    Science.gov (United States)

    Scott, Angela Bullanday; Singh, Mini; Toribio, Jenny-Ann; Hernandez-Jover, Marta; Barnes, Belinda; Glass, Kathryn; Moloney, Barbara; Lee, Amanda; Groves, Peter

    2017-01-01

    There are few published studies describing the unique management practices, farm design and housing characteristics of commercial meat chicken and layer farms in Australia. In particular, there has been a large expansion of free range poultry production in Australia in recent years, but limited information about this enterprise exists. This study aimed to describe features of Australian commercial chicken farms, with particular interest in free range farms, by conducting on-farm interviews of 25 free range layer farms, nine cage layer farms, nine barn layer farms, six free range meat chicken farms and 15 barn meat chicken farms in the Sydney basin bioregion and South East Queensland. Comparisons between the different enterprises (cage, barn and free range) were explored, including stocking densities, depopulation procedures, environmental control methods and sources of information for farmers. Additional information collected for free range farms include range size, range characteristics and range access. The median number of chickens per shed was greatest in free range meat chicken farms (31,058), followed by barn meat chicken (20,817), free range layer (10,713), barn layer (9,300) and cage layer farms (9,000). Sheds had cooling pads and tunnel ventilation in just over half of both barn and free range meat chicken farms (53%, n = 8) and was least common in free range layer farms (16%, n = 4). Range access in free range meat chicken farms was from sunrise to dark in the majority (93%, n = 14) of free range meat chicken farms. Over half of free range layer farms (56%, n = 14) granted range access at a set time each morning; most commonly between 9:00 to 10.00am (86%, n = 12), and chickens were placed back inside sheds when it was dusk.

  10. Red meat, chicken, and fish consumption and risk of colorectal cancer.

    Science.gov (United States)

    English, Dallas R; MacInnis, Robert J; Hodge, Allison M; Hopper, John L; Haydon, Andrew M; Giles, Graham G

    2004-09-01

    Red meat and processed meat consumption have been associated with increased risk of colorectal cancer in some, but not all, relevant cohort studies. Evidence on the relationship between risk of colorectal cancer and poultry and fish consumption is inconsistent. We conducted a prospective cohort study of 37,112 residents of Melbourne, Australia recruited from 1990 to 1994. Diet was measured with a food frequency questionnaire. We categorized the frequency of fresh red meat, processed meat, chicken, and fish consumption into approximate quartiles. Adenocarcinomas of the colon or rectum were ascertained via the Victorian Cancer Registry. We identified 283 colon cancers and 169 rectal cancers in an average of 9 years of follow-up. For rectal cancer, the hazard ratios [95% confidence intervals (95% CI)] in the highest quartile of consumption of fresh red meat and processed meat were 2.3 (1.2-4.2; P for trend = 0.07) and 2.0 (1.1-3.4; P for trend = 0.09), respectively. The corresponding hazard ratios (95% CIs) for colon cancer were 1.1 (0.7-1.6; P for trend = 0.9) and 1.3 (0.9-1.9; P for trend = 0.06). However, for neither type of meat was the heterogeneity between subsites significant. Chicken consumption was weakly negatively associated with colorectal cancer (hazard ratio highest quartile, 0.7; 95% CI, 0.6-1.0; P for trend = 0.03), whereas hazard ratios for fish consumption were close to unity. Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk.

  11. Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

    Directory of Open Access Journals (Sweden)

    Yulian Chen

    2016-06-01

    Full Text Available The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C, imported commercial broilers (Arbor Acres broiler, AAB, and commercial spent hens (Hyline Brown, HLB. The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF] compared with AAB and HLB. The meat of the spent hens (i.e. HLB was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing

  12. Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

    Science.gov (United States)

    Chen, Yulian; Qiao, Yan; Xiao, Yu; Chen, Haochun; Zhao, Liang; Huang, Ming; Zhou, Guanghong

    2016-01-01

    The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and

  13. Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

    Directory of Open Access Journals (Sweden)

    Santé-Lhoutellier Véronique

    2008-08-01

    Full Text Available Abstract Background The qualitative properties of the meat are of major importance for poultry breeding, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with muscle characteristics in a heavy commercial line of broilers. Results Significant levels of heritability (averaging 0.3 were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu, color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. The rate of decrease in pH early post-mortem and the final pH of the meat were shown to be key factors of chicken meat quality. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP at slaughter time was shown to be highly heritable (h2 0.43. There was a very strong negative genetic correlation (rg with ultimate meat pH (rg -0.97, suggesting a common genetic control for GP and pHu. While breast muscle weight was genetically positively correlated with fiber size (rg 0.76, it was negatively correlated with the level of glycogen stored in the muscle (rg -0.58, and as a consequence it was positively correlated with the final pH of the meat (rg 0.84. Conclusion This genetic study confirmed that selection should be useful to improve meat characteristics of meat-type chickens without impairing profitability because no genetic conflict was detected between meat quality and meat quantity. Moreover, the results suggested relevant selection criteria such as ultimate pH, which is strongly related to color, water-holding capacity and texture of the meat in this heavy chicken line.

  14. Modulation of glycogen and breast meat processing ability by nutrition in chickens: effect of crude protein level in 2 chicken genotypes.

    Science.gov (United States)

    Jlali, M; Gigaud, V; Métayer-Coustard, S; Sellier, N; Tesseraud, S; Le Bihan-Duval, E; Berri, C

    2012-02-01

    The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death were measured. Increased dietary CP resulted in increased BW, increased breast meat yield, and reduced abdominal fatness at slaughter regardless of genotype (P chickens. Giving LL chickens the low-CP diet led to reduced concentration of muscle glycogen (P chicken. The results also highlighted the need to take into account interaction with the genetic background of the animal to select nutritional strategies to improve meat quality traits in poultry.

  15. Escherichia coli Isolates from Broiler Chicken Meat, Broiler Chickens, Pork, and Pigs Share Phylogroups and Antimicrobial Resistance with Community-Dwelling Humans and Patients with Urinary Tract Infection

    DEFF Research Database (Denmark)

    Jakobsen, L.; Kurbasic, A.; Skjot-Rasmussen, L.

    2010-01-01

    Escherichia coli is the most common cause of urinary tract infection (UTI). Phylogroup B2 and D isolates are associated with UTI. It has been proposed that E. coli causing UTI could have an animal origin. The objective of this study was to investigate the phylogroups and antimicrobial resistance......, and their possible associations in E. coli isolates from patients with UTI, community-dwelling humans, broiler chicken meat, broiler chickens, pork, and pigs in Denmark. A total of 964 geographically and temporally matched E. coli isolates from UTI patients (n = 102), community-dwelling humans (n = 109), Danish (n...... resistance data, we found that UTI isolates always grouped with isolates from meat and/or animals. We detected B2 and D isolates, that are associated to UTI, among isolates from broiler chicken meat, broiler chickens, pork, and pigs. Although B2 isolates were found in low prevalences in animals and meat...

  16. Metabolic and hormonal responses of growing modern meat type chickens to fasting

    Science.gov (United States)

    The present study compared the effects of fasting on circulating concentrations of glucose, insulin and glucagon in male and female modern meat-type chickens (Ross 708) at three ages (19 d, 33 d and 47 d). Plasma concentrations of glucose were reduced by fasting with reductions of 24.9% (19-d-old),...

  17. Occurrence and Characterization of Salmonella Hiduddify from Chickens and Poultry Meat in Nigeria

    DEFF Research Database (Denmark)

    Raufu, I.; Hendriksen, Rene S.; Ameh, J.A.

    2009-01-01

    The objective of this study was to determine the prevalence of Salmonella serovars and the antimicrobial susceptibility in chickens and poultry meat products in rural areas in Nigeria. The study was an observational cross-sectional investigation in which the target population included exotic...

  18. Draft genomic sequencing of six potential extraintestinal pathogenic Escherichia coli isolates from retail chicken meat.

    Science.gov (United States)

    Potential Extraintestinal pathogenic Escherichia coli isolates DP254, WH333, WH398, F356, FEX675 and FEX725 were isolated from retail chicken meat products. Here, we report the draft genome sequences for these six E. coli isolates, which are currently being used in food safety research....

  19. Radiation sensitivities of Listeria monocytogenes isolated from chicken meat and their growth at refrigeration temperatures

    International Nuclear Information System (INIS)

    Harsojo; Banati, D.; Ito, H.

    1997-01-01

    Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the psychrotrophic type of 3 isolates grew well at 4°C on Trypticase soy agar slant, whereas 2 isolates grew poorly. Cells of all isolates were sensitive to γ-irradiation in phosphate buffer, and the D 10 values obtained were 0.16 to 0.18 kGy under aerobic irradiation conditions similar to the values of salmonellae. In the chicken meat sample, the D 10 value obtained was 0.42 kGy the same value as in phosphate buffer under anaerobic irradiation conditions, and the necessary dose for inactivation of L. monocytogenes was estimated to be 2 kGy in raw chicken meat below 10 -4 CFU (colony forming unit) per gram. In the storage study of chicken meat which was inoculated with about 3×10 3 CFU per gram of L. monocytogenes, the psychrotrophic type of the isolates grew quickly at 7 to 10°C storage. However, a dose of 1 kGy was also effective to suppress the growth of L. monocytogenes at refrigeration temperatures below 10°C

  20. Measuring changes of radio-frequency dielectric properties of chicken meat during storage

    Science.gov (United States)

    Changes in dielectric properties of stored chicken meat were tracked by using a radio-frequency dielectric spectroscopy method. For this purpose, the dielectric properties were measured with an open-ended coaxial-line probe and vector network analyzer over a broad frequency range from 200 MHz to 20...

  1. Immunomodulation by probiotic lactobacilli in layer and meat-type chickens

    NARCIS (Netherlands)

    Koenen, M.E.; Kramer, J.; Hulst-van Arkel, van der M.C.; Heres, L.; Jeurissen, S.H.M.; Boersma, W.J.A.

    2004-01-01

    1. The aim of the experiments was to evaluate whether selected probiotic lactobacillus strains have different immunomodulating effects in layer- and meat-type strain chickens. 2. Humoral and cellular specific and non-specific immune responses were studied by experiments on cellular proliferation,

  2. Controlling Campylobacter in the chicken meat chain; Estimation of intervention costs

    NARCIS (Netherlands)

    Mangen, M.J.J.; Havelaar, A.H.; Poppe, K.J.

    2005-01-01

    Campylobacter infections are a serious public health problem in the Netherlands. As a part of the CARMA project, this study focus on the estimation of the potential direct costs related to the implementation of various intervention measures to control campylobacters in the chicken meat chain. Costs

  3. Raw mechanically separated chicken meat and salmon protein hydrolysate as protein sources in extruded dog food

    DEFF Research Database (Denmark)

    Tjernsbekk, M. T.; Tauson, A. H.; Kraugerud, O. F.

    2017-01-01

    Protein quality was evaluated for mechanically separated chicken meat (MSC) and salmon protein hydrolysate (SPH), and for extruded dog foods where MSC or SPH partially replaced poultry meal (PM). Apparent total tract digestibility (ATTD) of crude protein (CP) and amino acids (AA) in the protein...

  4. Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.

    Science.gov (United States)

    Rhee, K S; Anderson, L M; Sams, A R

    2005-10-01

    Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.

  5. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2013-01-01

    In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity

  6. Effects of Storage Time on the Quality of Local Chicken Meat ...

    African Journals Online (AJOL)

    An experiment was carried out to investigate the proximate composition and effects of aging time on local chicken meat quality. For proximate analysis, 24 male and 24 female breast, thigh and drumstick samples from one half of the carcass were skinned, de-boned and frozen at -20oC. The samples were minced through a ...

  7. Detection of Escherichia albertii from chicken meat and giblets.

    Science.gov (United States)

    Maeda, Eriko; Murakami, Koichi; Sera, Nobuyuki; Ito, Kenitiro; Fujimoto, Shuji

    2015-07-01

    Escherichia albertii occasionally causes food-borne outbreaks of gastroenteritis in humans; however, little is known about the vehicle of transmission. To screen retail chicken products for the presence of E. albertii, 104 retail chicken products were investigated. Portions of enrichment cultures that were PCR-positive for E. albertii (n=3) were sub-cultured on agar medium. Only 2 strains obtained from 2 chicken giblet samples were identified as E. albertii by multi locus sequence typing. Antimicrobial susceptibility testing showed that 1 strain was resistant to streptomycin and sulfisoxazole. Both strains harbored the virulence genes cdt and eae. This study is the first description of E. albertii isolation from retail food, suggesting that chicken products are a potential vehicle of E. albertii transmission.

  8. Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers.

    Science.gov (United States)

    Sarsenbek, A; Wang, T; Zhao, J K; Jiang, W

    2013-10-01

    This study examined carcass yields and meat quality traits between Baicheng-You (BCY) chickens and Arbor Acres (AA) broilers. Thirty birds for each strain were selected and slaughtered at market ages of 49 d for AA broilers and 120 d for BCY. The results showed that BCY chickens had lower dressing (2.99%), semi-evisceration (5.10%), breast muscle (5.80%), and abdominal fat (1.55%) than those for AA broilers (P 0.05) difference of CP content in the same muscles of the 2 strains. The intramuscular fat (IMF) content was greater (P < 0.05) in thigh muscles of BCY chickens (6.80%) than those of AA broilers (4.28%), and inosine-5'-monophosphate (IMP) content was greater (P < 0.05) in breast and thigh muscles of BCY chickens (IMP: 3.79 and 1.47 mg/g) than same muscles in AA broilers (1.42 and 0.47 mg/g). In this study, muscle from 120-d-old BCY chickens was judged to have better quality traits with regard to cooking loss, drip loss, contents of IMF, and IMP compared with meat from 42-d-old AA broilers. At the same time, greater carcass yields, greater thigh pH24, and lower IMF content were observed in AA broilers compared with the BCY chickens.

  9. Physical and Microbiological Qualities of Kampong-Broiler Crossbred Chickens Meat Raised in Different Stocking Densities

    Directory of Open Access Journals (Sweden)

    C. A. Patria

    2016-12-01

    Full Text Available The crossbreeding between broiler and kampong chickens has been performed to develop a kampong-broiler strain chicken. The chicken stocking condition needs more attention as a part of animal welfare. This study was performed to identify the relationship between the stocking density and the stress based on Temperature Humidity Index (THI and the effect of stocking density on meat quality, i.e., physical, microbiological, and organoleptic. Ninety DOCs of Kampong-Broiler (KB were assigned into a completely randomized design with 3 treatments of stocking density  i.e., 8, 10, and 12 birds m-2. Each treatment was replicated 3 times. The experimental chickens were housed in 9 blocks of housing each with 1 x 1 m2 size. Data on physical and microbiology of meat qualities were analyzed with analysis of variance and continued with Duncan’s multiple range test. The organoleptic data were analyzed by using Kruskal-Wallis test. The result showed that the stocking density did not significantly affect the physical and hedonic quality of KB chicken’s breast. The stocking densities significantly affected (P<0.05 the microbiological variables of breast meat. The average value of THI during maintenance reached 28.98±1.25–29.33±1.32oC. The higher the animal density the higher the THI value that correlated to the stress condition. However, high stocking density did not affect the physical and hedonic quality of breast meat,  thus it can be accepted by the consumers. The higher the stocking density the higher the total plate count, Escherichia coli, and Staphylococcus aureus, without the presence of Salmonella sp. The meat quality of KB chickens raised in the stocking density of 10 birds m-2 meets the requirement of SNI 01-3924-2009.

  10. Inactivation of Uropathogenic Escherichia coli in Ground Chicken Meat Using High Pressure Processing and Gamma Radiation, and in Purge and Chicken Meat Surfaces by Ultraviolet Light

    Directory of Open Access Journals (Sweden)

    Christopher H Sommers

    2016-04-01

    Full Text Available Extraintestinal pathogenic Escherichia coli (ExPEC, including uropathogenic E. coli (UPEC are common contaminants in poultry meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three nonthermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP, ionizing (gamma radiation (GR, and ultraviolet light (UV-C. Multi-isolate cocktails of UPEC were inoculated into ground chicken which was then treated with HPP (4 oC, 0-25 min at 300, 400 or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into ground chicken and gamma irradiated (4 and -20 oC the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm2. UV-C inactivated ca. 0.6 log of UPEC on chicken breast meat. These results indicate that existing nonthermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry meat or exudate and provide safer poultry products for at-risk consumers.

  11. Inactivation of Uropathogenic Escherichia coli in Ground Chicken Meat Using High Pressure Processing and Gamma Radiation, and in Purge and Chicken Meat Surfaces by Ultraviolet Light.

    Science.gov (United States)

    Sommers, Christopher H; Scullen, O J; Sheen, Shiowshuh

    2016-01-01

    Extraintestinal pathogenic Escherichia coli, including uropathogenic E. coli (UPEC), are common contaminants in poultry meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three non-thermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV-C). Multi-isolate cocktails of UPEC were inoculated into ground chicken which was then treated with HPP (4°C, 0-25 min) at 300, 400, or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into ground chicken and gamma irradiated (4 and -20°C) the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm(2). UV-C inactivated ca. 0.6 log of UPEC on chicken breast meat. These results indicate that existing non-thermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry meat or exudate and provide safer poultry products for at-risk consumers.

  12. A Study on Foodborne Bacterial Cross-contamination During Fresh Chicken Preparation

    Directory of Open Access Journals (Sweden)

    Shamma Ebrahim AlZaabi

    2017-12-01

    Full Text Available Background: Cross-contamination of foodborne pathogens from undercooked poultry meat to ready-to-eat food has been shown to be responsible for a number of foodborne disease outbreaks. Various studies have indicated that bacterial cross-contamination occurs during food preparation where bacteria present on food contact other surfaces and cause illness. Objectives: This study evaluated the ability of bacteria to survive and cross-contaminate other foods during the preparation of fresh chicken. Salmonella spp. cross-contamination from chicken to cucumber and utensils under various food handling scenarios was determined. Methods: Two scenarios were tested: in scenario 1, cutting board and knife used for cutting chicken without washing step were sampled. In scenario 2, cutting board and knife was washed with tap water separately after cutting chicken, and subsequently used for cutting cucumber. In scenario 1, chicken, cutting board, knife, and hands were sampled, and in scenario 2, cucumber was tested. Fluorescent in situ hybridization (FISH method, using published Salmonella specific gene probes was used for Salmonella detection in samples taken from cross-contamination scenarios. A culture-based detection by Hektoen enteric agar was used for the confirmation of Salmonella species. Results: All the samples analyzed were found to be positive for Salmonella spp. with different contamination levels. These results were further confirmed by culture based method. In scenario 1, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in all four samples (chicken, cutting board, knife and hands. A high contamination level was observed in chicken samples in comparison to samples collected from cutting board, knife and hands. In scenario 2, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in the cucumber with very low contamination level. Salmonella Enterica was also detected by Sal-3 and Sapath-3 in both scenarios but

  13. Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

    Directory of Open Access Journals (Sweden)

    Zakaria Husein Abdurrahman

    2016-08-01

    Full Text Available This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1 and 1.2% (D2] and 3 levels of probiotic [without probiotic (L0, 1.2 mL (L1, and 2.4 mL (L2] was arranged in the present study. One mL probiotic (Lactobacillus sp. was equal to 108 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05 affected breast meat color in terms of L* (lightness and b* (yellowness. The meat fat mass and cholesterol was significantly (P<0.05 decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp.

  14. Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage

    International Nuclear Information System (INIS)

    Kanatt, S.R.; Paul, P.; D'Souza, S.F.; Thomas, P.

    1997-01-01

    Chicken, lamb and buffalo meat were subjected to low-dose gamma irradiation (2.5 kGy) and stored at 0-3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0-3C) while nonirradiated meat had a shelf-life of less than 2 weeks

  15. Effect of freezing on electrical properties and quality of thawed chicken breast meat

    Directory of Open Access Journals (Sweden)

    Ran Wei

    2017-04-01

    Full Text Available Objective The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at −18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months. Results The results showed that water-holding capacity (WHC and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value was significantly (p<0.05 related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

  16. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat.

    Science.gov (United States)

    Tengilimoglu-Metin, Mercan Merve; Kizil, Mevlude

    2017-12-01

    The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26ng/g, and not detectable to 83.06ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6-46% and 25-98% in beef, and 5-97% and 14-95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Chicken meat quality as a function of fasting period and water spray

    Directory of Open Access Journals (Sweden)

    CM Komiyama

    2008-09-01

    Full Text Available This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05 of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received water spray, with birds fasted for 4, 8, and 12 hours of fasting presenting lower meat pH values (5.87, 5.87, and 6.04, respectively. The interaction between fasting period and water spray influenced meat drip loss and cooking loss, with birds fasted for 16h and not receiving water spray presenting higher drip loss (4.88 and higher cooking loss (28.24 as compared to the other birds. Fasting period affects meat quality, and very short periods (4h impair meat quality.

  18. Formulation of Spices mixture for preparation of Chicken Curry

    Directory of Open Access Journals (Sweden)

    Deogade

    2008-02-01

    Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

  19. Formulation of Spices mixture for preparation of Chicken Curry

    Directory of Open Access Journals (Sweden)

    Deogade

    2008-01-01

    Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Vet World 2008; 1(1.000: 18-20

  20. Reduction of radiocaesium transfer to broiler chicken meat by a clinoptilolite modified with hexacyanoferrate

    International Nuclear Information System (INIS)

    Poeschl, M.; Balas, J.

    1999-01-01

    The effect of RADEKONT (a natural clinoptilolite modified by hexacyanoferrate) on 137 Cs uptake into meat was tested in experiments with broiler chickens. Three experiments determined the influence of RADEKONT on radiocaesium transfer after single or repeated applications of artificially contaminated feed mixture and one experiment investigated the effect of RADEKONT when feeding a mixture containing wheat contaminated by the Chernobyl fallout. Independent of the effect of RADEKONT, the uptake of radiocaesium was faster in leg meat than in breast meat. Reduction factors ( 137 Cs transfer without the RADEKONT additive compared with those observed after supplementation of the additive into the feed mixture) of 1.1-1.3 and 1.2-2.3, respectively, were achieved after single and repeated administrations of artificially contaminated feed. No significant differences in reduction between breast and leg meat were observed. RADEKONT was more effective when the chickens were fed with Chernobyl-contaminated wheat (reduction factors of up to 3.7) than an artificial 137 Cs source. RADEKONT as a supplement during the decontamination period decreased the biological half-life of 137 C to less than 1 day. The timing of the application of RADEKONT might be important in determining its effectiveness, especially in young, rapidly growing chickens. (orig.)

  1. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.

    Science.gov (United States)

    Holownia, K; Chinnan, M S; Reynolds, A E; Koehler, P E

    2003-06-01

    The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than normal) of boneless, skinless chicken breast muscles were selected based on instrumental color values. The in situ changes were induced using sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite at two levels: present and not present. Fillets in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Samples were analyzed for color [lightness (L*), red/green axis (a*), yellow/blue axis (b*)] and reflectance spectra. Simulation of the pink defect was achieved in eight of the 16 treatment combinations when sodium nitrite was present and in an additional two treatment combinations when it was absent. Pinking in cooked samples was affected (P meat color. Results confirmed that it was possible to simulate the undesired pinking in cooked chicken white meat when in situ conditions were induced by sodium chloride, sodium tripolyphosphate, and sodium nitrite. The continuation of the simulation study can aid in developing alternative processing methods to eliminate potential pink defects.

  2. Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

    Directory of Open Access Journals (Sweden)

    Muhlisin

    2016-05-01

    Full Text Available This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

  3. Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

    DEFF Research Database (Denmark)

    Rabeler, Felix; Feyissa, Aberham Hailu

    2018-01-01

    A numerical 3D model of coupled transport phenomena and texture changes during the roasting of chicken breast meat in a convection oven was developed. The model is based on heat and mass transfer coupled with the kinetics of temperature induced texture changes of chicken breast meat. The partial...... experimentally values. The developed model enables the prediction of the texture development inside the chicken meat as function of the process parameters. The model predictions and measured values show the clear effect of changing process settings on the texture profiles during the roasting process. Overall......, the developed model provides deep insights into the local and spatial texture changes of chicken breast meat during the roasting process that cannot be gained by experimentation alone....

  4. Loads and antimicrobial resistance of Campylobacter spp. on fresh chicken meat in Nueva Ecija, Philippines.

    Science.gov (United States)

    Sison, F B; Chaisowwong, W; Alter, T; Tiwananthagorn, S; Pichpol, D; Lampang, K N; Baumann, M P O; Gölz, G

    2014-05-01

    This study was performed to determine the prevalence and to semiquantify Campylobacter spp. on chicken meat samples at 4 selected local wet markets in Nueva Ecija, Philippines, and to determine the antimicrobial resistance patterns of the Campylobacter isolates. Out of 120 chicken meat samples, 57 (47.5%) were Campylobacter spp. positive. The majority of isolated Campylobacter strains were identified as Campylobacter coli (54.4%) and 45.6% as Campylobacter jejuni. Most of these positive samples (52.6%) showed a very high quantitative Campylobacter contamination (most probable number > 2,400/g, lower confidence limit 580/g). For antimicrobial resistance testing, 44 C. coli/jejuni isolates were tested using the agar disk diffusion method. Out of these, 77.3% were resistant to ampicillin, followed by ciprofloxacin (70.4%), tetracycline (54.6%), erythromycin (20.2%), and gentamicin (11.4%). Of the isolates, 36.4% (n = 16) were resistant to 1 antimicrobial agent, 34.1% (n = 15) were resistance to 3 antimicrobial agents, 13.6% (n = 6) to 2 antimicrobial agents, 9.1% (n = 4) to 4 antimicrobial agents, and 6.8% (n = 3) to all 5 antimicrobial agents tested. Our data demonstrate a high contamination of fresh chicken meat with Campylobacter spp. at retail in the Philippines. The detected high Campylobacter prevalences and quantitative loads on chicken meat at retail in the Philippines highlight the need to implement efficient intervention measures along the food chain and to encourage sanitary handling of poultry meat.

  5. The acceptance of gamma irradiated pre-cooked processed chicken meat products

    International Nuclear Information System (INIS)

    Seri Chempaka Mohd Yusof; Muhamad Lebai Juri; Foziah Ali; Salahbiah Abdul Majida; Mariani Deraman; Ros Anita Ahmad Ramli; Rohaizah Ahmad; Zainab Harun; Abdul Salam Babji

    2009-01-01

    A study was carried out to determine suitable dose, microbiological counts including pathogens and sensory evaluation of pre-cooked chicken meat products in assessing the acceptability of irradiated pre-cooked chicken meat products. Packed pre-cooked chicken sausages and burger samples (sealed individually in plastic-polyethylene pouches) were irradiated at the following doses: 2.5 kGy, 3.5 kGy and 5.5 kGy using 60 Co gamma irradiation at MINTec-Sinagama. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising staff of Malaysian Nuclear Agency. A 5-points hedonic rating scale was used. The attributes evaluated were taste, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with dose of 5.5 kGy were the most acceptable, followed by samples irradiated at 3.5 kGy and 10 kGy. Irradiation at doses up to 3.5 kGy render undetectable microorganisms/fungi and pathogens (faecal coliforms, Salmonella sp., Escherichia coli and Staphylococcus aureus) in pre-cooked chicken sausages, and doses up to 5.5 kGy for pre-cooked chicken burgers

  6. Effect of dietary incorporation of n-3 polyunsaturated fatty acids rich oil sources on fatty acid profile, keeping quality and sensory attributes of broiler chicken meat

    Directory of Open Access Journals (Sweden)

    Sridhar Kalakuntla

    2017-12-01

    Full Text Available The present study was undertaken to investigate the effect of dietary replacement of commonly used vegetable oil (sunflower oil, SFO with n-3 polyunsaturated fatty acids (PUFA rich oil sources on broiler chicken performance, carcass yield, meat fatty acid composition, keeping quality and sensory attributes of meat. In the current experiment, 300 day-old Krishibro broiler chicks were randomly distributed to 5 dietary groups (50 replicates with 6 chicks in each prepared by replacing SFO (2% and 3% of diet during starter and finisher periods, respectively with n-3 PUFA rich soybean oil (SO, mustard oil (MO, linseed oil (LO or fish oil (FO on weight basis. Variation in oil sources had no influence (P > 0.05 on performance and carcass yield. Supplementation of MO, LO or FO significantly (P < 0.01 increased the n-3 PUFA, lowered the n-6 PUFA deposition and n-6:n-3 ratio in breast and thigh without affecting the organoleptic characters (appearance, flavour, juiciness, tenderness and overall acceptability of meat. However, thiobarbituric acid reacting substances concentration in meat was increased (P < 0.01 with LO and FO supplementation compared with SFO. It is concluded that, dietary incorporation of MO, LO or FO at 2% and 3% levels during starter and finisher phase can enrich broiler chicken meat with n-3 PUFA without affecting the bird's performance and sensory characters of meat.

  7. Effect of gamma radiation on residual nitrate and nitrite in some meat and chicken products

    International Nuclear Information System (INIS)

    Afifi, S.A.; Abdel-Daiem, M.H.

    2006-01-01

    This study was carried out to establish the residual nitrate and nitrite and concentrations of six heavy metals in meat products samples that purchased from retail outlets in Sharkia governorate, Egypt. The possibility of using gamma irradiation at doses of 3, 5 and 7 KGy for reducing residual nitrate and nitrite was studied. The results showed that most of samples under investigation above the maximum permissible limit of nitrate in Egypt. Gamma irradiation at doses of 3, 5 and 7 KGy reduced the levels of nitrate and nitrite proportionally to applied doses. The irradiation dose of 7 KGy was more effective for reducing the level of residual nitrate and nitrite. Heavy metals concentrations were determined using the inductively coupled plasma spectrometry (ICPS) in non-irradiated samples. The results showed that the concentration of Pb in meat products was ranged between 0.643-0.828, 0.548, 0.598-0.844, 0.574-0.877, 0.324-0.568 and 0.156-0.432 mg/kg (wet weight basis) in pastirma, chicken luncheon, fresh sausages, burger, minced chicken and minced beef meat, respectively, but the values of Hg ranged between 0.0965-0.839, 0.121, 0.147-0.218, 0.114-0.258, 0.087-0.143 and 0.057-0.124 mg/kg in pastirma, chicken luncheon, fresh sausages, burger, minced chicken and beef meat, respectively. The content of iron ranged between 0.336, 0.362-4.284, 0.364-0.611, 0.264-0.336 and 0.276-0.314 mg/kg in chicken luncheon, fresh sausages, burger, minced chicken and beef meat, respectively. However, the results indicated that, the most of meat products under investigation had high concentrations from toxic metals of Pb and Hg than the permissible limits that recommended by FAO/WHO of person daily. Therefore, the consumption of high amount of these commodities dose not pose a health risk for the consumer

  8. Safety of street vended meat products - chicken and beef suya ...

    African Journals Online (AJOL)

    leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count ...

  9. Toxinotyping and antimicrobial susceptibility of enterotoxigenic Clostridium perfringens isolates from mutton, beef and chicken meat.

    Science.gov (United States)

    Khan, Madiha; Nazir, Jawad; Anjum, Aftab Ahmad; Ahmad, Mansur-Ud-Din; Nawaz, Muhammad; Shabbir, Muhammad Zubair

    2015-08-01

    A total of 300 meat samples comprising mutton, beef, and chicken meat (n = 100) collected from either local butcher shops or large meat outlets situated at various areas of Lahore City located in Punjab province of Pakistan were tested for the isolation of Clostridium perfringens. Prevalence of the organism was highest in the chicken (6 %) followed by mutton (5 %) and beef (1 %). Contamination level was high (10/150) in the samples collected from local butcher shops in comparison to the samples collected from large meat outlets (2/150). All of the raw meat samples were negative for the presence of alpha, beta and epsilon toxins of C. perfringens as detected through ELISA. Out of a total number of 12 isolates only half were capable of producing enterotoxins when cultured in trypticase glucose yeast (TGY) broth. Toxinotyping of the isolates showed that 3 were of type A while one each of the remaining three belonged to type B, C, and D. Antibiotic susceptibility testing of the toxin producing isolates revealed that C. perfringens were susceptible to chloramphenicol, ciprofloxacin, metronidazole, and ceftriaxone. All of the other drugs were relatively less effective with a least activity of amoxicillin against the isolates.

  10. Physical and chemical properties of meat from scavenging chickens and helmeted guinea fowls in response to age and sex.

    Science.gov (United States)

    Musundire, M T; Halimani, T E; Chimonyo, M

    2017-08-01

    1. The effects of age and sex on body weight, carcass traits, physical and chemical properties of breast muscle from chickens and helmeted guinea fowls managed under village free-range conditions were assessed in random samples of 48 guinea fowls and 48 chickens obtained from local markets. 2. Guinea fowls had higher body weight, hot carcass weight, cold dressed weight and breast weight than chickens. 3. Guinea fowls had more dry matter, protein and less fat than chickens. Ash content did not differ between guinea fowls and chickens. Protein and fat increased, whereas dry matter and ash decreased with age (P meat was lighter, less red and more yellow than guinea fowl meat. Cooking loss was higher in guinea fowls, male and grower birds than chickens, females and adult birds, respectively. Shear force was affected by age, as mature birds had a higher value than growers. 5. Guinea fowl carcasses contained more meat that was leaner, higher in protein and redder compared with chicken meat. As age increased the meat increased in protein and fat content and shear force, whereas colour became darker, redder and yellower.

  11. Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-07-01

    Full Text Available With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL, KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS, broiler for baeksuk (BL, and broiler for samgyetang (BS were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5’-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

  12. PCR detection and serotyping of enterotoxigenic and shigatoxigenic Escherichia coli isolates obtained from chicken meat in Mumbai, India

    Directory of Open Access Journals (Sweden)

    R. J. Zende,

    2013-08-01

    Full Text Available Aim: Present study was undertaken to find out the frequency of few virulent genes and prevalence of related strains of Escherichia coli isolated from chicken meat obtained from chicken retail shops by Polymerase Chain Reaction (PCR.Materials and Methods: 66 samples of freshly slaughtered chicken meat were collected from 22 identified retail shops located at Mumbai city, randomly. Processed meat samples were cultured in EMB agar and presumptive colonies were confirmed by various biochemical tests. PCR method was accustomed for identification of the genes coding for heat-stable enterotoxin a (STa, heat labile enterotoxin (LT, shiga-like toxins 1 and 2 (SLT1 and SLT2. E. coli isolates were sent to National Salmonella and Escherichia Centre, CRI, Kasauli, HP, India for serotyping.Results: 11 (16.67% E. coli strains were isolated from 66 chicken meat samples. 3 (27.27% out of 11 harbored the gene for SLT2, and 2 (18.18% for STa. None of the strain contains SLT1 and LT genes. Serotypes detected were rough, O2, O20, O22, O102 each for one isolate and 6 isolates were untypable (UT.Conclusion: The results concluded that chicken meat samples analysed harbored genes for shiga like toxins and enterotoxins and different serotypes of E. coli. These findings indicating that regular monitoring of chicken meat is essential for this pathogen to prevent potential public health problems.

  13. Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

    Energy Technology Data Exchange (ETDEWEB)

    Miguel, J. A.; Escoda, L.; Cubilo, M. D.; Tor, M.; Asenjo, B.; Ciria, J.; Francesch, A.

    2011-07-01

    The present study analysed the meat characteristics of i) improved Castellana Negra chickens slaughtered at 18 weeks (CN-18) and ii) F1 crossbred chickens from improved Castellana Negra hens and improved Penedesenca Negra cocks (CNPN) slaughtered at 12 weeks and 18 weeks of age (young and adult animals, respectively). Purebred and crossbred specimens were compared at similar weights (CN-18 and CNPN-12) and ages (CN-18 and CNPN-18). The protein content of the meat was similar for the three types of animals; heavier animals (CNPN-18) had more fat than those slaughtered at lower weights (CNPN-12 and CN-18). Adults had a higher saturated fatty acid content and the young CNPN chickens had more monounsaturated fatty acids than CN chickens. In the CNPN adults, less water was lost during cooking, which is directly related to the juiciness of the meat. With regard to sensory analysis, a darker colour was observed in the meat as much as the internal fat of adult animals, in addition to greater colour uniformity. The meat of young CNPN birds was juicier, whereas that of the CN chickens was more fibrous. Therefore, we conclude that meat from CNPN chickens presents chemical, physical, and sensorial characteristics that make these animals a genetic base for alternative poultry production. (Author) 42 refs.

  14. Chicken meat quality as a function of fasting period and water spray

    OpenAIRE

    Komiyama, CM; Mendes, AA; Takahashi, SE; Moreira, J; Garcia, RG; Sanfelice, C; Borba, HS; Leonel, FR; Almeida Paz, ICL; Balog, A

    2008-01-01

    This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect ...

  15. Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress.

    Science.gov (United States)

    Zeferino, C P; Komiyama, C M; Pelícia, V C; Fascina, V B; Aoyagi, M M; Coutinho, L L; Sartori, J R; Moura, A S A M T

    2016-01-01

    The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2×3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature×diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair

  16. Growth modeling of uropathogenic Escherichia coli in ground chicken meat

    Science.gov (United States)

    Extraintestinal Pathogenic Escherichia coli (ExPEC), including Uropathogenic E. coli (UPEC), are common contaminants in poultry meat, and are a major pathogen associated with inflammatory bowel disease, ulcerative colitis, sepsis, and urinary tract infections. The purpose of this study was to determ...

  17. The use of 2-dodecylcylobutanone for the identification of irradiated chicken meat and eggs

    International Nuclear Information System (INIS)

    Stevenson, M.H.; Crone, A.V.J.; Hamilton, J.T.G.; McMurray, C.H.

    1993-01-01

    A procedure has been developed for the detection of 2-alkylcyclobutones which are useful markers for the identification of irradiated chicken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuum or CO 2 and are sufficiently stable to be detected throughout the shelf-life of these products. As the irradiation dose increases there is a linear increase in the amount of these compounds formed in chicken meat and so the method has potenetial for the estimation of irradiation dose. The procedure developed should be applicable for the identification of a range of foods of varying fat and fatty acid compostion. (author)

  18. Brazilian chicken meat production chain:a 10-year overview

    Directory of Open Access Journals (Sweden)

    IA Nääs

    2015-03-01

    Full Text Available Brazil is the world's largest broiler meat exporter. Health control, knowledge and technology, as well as the natural aspects of the country are pointed out as the keys for the success of that product in the market. Brazilian broiler production grew significantly in the last decade; it creates jobs and has a significant social role in Brazilian economy. This study aimed at evaluating the Brazilian broiler meat supply chain from 2000 to 2010 using the social network analysis (SNA. Data from governmental and private sources were organized and analyzed. The focus of this study was the broiler production supply chain segment involving the hatchery, the broiler farm, the feed mill, the processing plant, and the government. The inputs considered were one-day-old chicks, pullet, feedstuff, and the infrastructure; and the outputs were broiler meat and taxes paid. The software UCINET was applied for calculating the structural attributes and indicators of the network. Results showed a relatively disorganized network in 2000 with the strongest tie between the farmer and the processing plant. The structural organization of the network improved until 2010. The density of the ties in the broiler meat production network increased steadily from 2000 to 2010 within a vertical cohesive supply chain structure. The success of Brazilian broiler meat production is attributed to the abundance of land, fertile soil, favorable climate, and the effort and investments in research and development by innovative companies in the last few years. The results of the present study showed that Brazilian broiler production evolved positively in the last ten years, and it was weakly influenced by international challenges.

  19. Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

    Directory of Open Access Journals (Sweden)

    Y. K. Choo

    2014-03-01

    Full Text Available This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05. Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05, and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05. Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05. The breast meat color (CIE L*, a*, and b* of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05. The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05, whereas water holding capacity and pH were less than those of other breeds (p<0.05. The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05. Woorimatdag had a higher score on tenderness (p<0.05, whereas flavor score was less than that of other breeds (p<0.05. In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

  20. Controlling Campylobacter in the chicken meat chain; Estimation of intervention costs

    OpenAIRE

    Mangen, M.J.J.; Havelaar, A.H.; Poppe, K.J.

    2005-01-01

    Campylobacter infections are a serious public health problem in the Netherlands. As a part of the CARMA project, this study focus on the estimation of the potential direct costs related to the implementation of various intervention measures to control campylobacters in the chicken meat chain. Costs were estimated using a second-order stochastic simulation model. Treating only positively tested flocks is far cheaper than treating all flocks. The implementation of equipment to reduce faecal lea...

  1. Influence of different dietary supplementation on the quality of frozen and irradiated chicken meat

    International Nuclear Information System (INIS)

    Abd El-wahab, S.A.; Mahmoud, K.A.; Swailam, H.M.

    2007-01-01

    A set of experiments was conducted to determine the influence of different diet ingredients on meat quality of chicken treated by different doses of gamma irradiation (2.5, 5 and 7.5 KGy) and stored for 2, 4 and 6 months at -18 degree C. The groups of diet used were G1 (yellow corn and soybean meal) as control, G2 (10% of yellow corn was replaced by clover), G3 (10% of yellow corn was replaced by green carrot leaves), G (10% of yellow corn was replaced by green carrot leaves and K enzyme), G (10% of yellow corn was replaced by dry carrot leaves) and G (10% of yellow corn was replaced by dry carrot leaves fermented with Aspergillus niger). The highest percentage of linoleic acid (C 18: 2) was found in chicken meat fed on G4, G3, G6 and G5, respectively. Also, the total unsaturated fatty acids to total saturated fatty acids ratio (TU / TS) was high in G3 and G4. The exposure of chicken meat to gamma irradiation at 2.5, 5.0 and 7.5 KGy induced very little changes in the amounts of the different fatty acids. The highest percentage of the total amino acids was found in G3 followed by G2 compared with G1 (Control) but the lowest percentage was found in G5. In addition, the percentage of the total essential amino acids to total non-essential amino acids after gamma irradiation doses was approximately constant in all treatments. Microbial analysis indicated that gamma irradiation and frozen storage had significant effects on the reduction of microbial loads and improved the safety and extending shelf-life of chicken meat. However, the fatty acid and amino acid profiles were slightly affected with doses used in the present study

  2. Post-mortem changes in chicken muscle : some key biochemical processes involved in the conversion of muscle to meat

    NARCIS (Netherlands)

    Schreurs, F.J.G.

    1999-01-01

    The post mortem changes taking place in poultry muscular tissue and the resulting meat quality, until the moment of consumption of the meat by the consumer are described. Modern broiler chickens grow 'at the edge of what is metabolically possible'. This hypothesis is derived from the fact

  3. EURL-Salmonella 8th interlaboratory comparison study Food 2016 : Detection of Salmonella in minced chicken meat

    NARCIS (Netherlands)

    Kuijpers AFA; Mooijman KA; VDL; Z&O

    2018-01-01

    In 2016, it was shown that all 34 National Reference Laboratories (NRLs), 30 of which are located in the European Union, were able to detect high and low levels of Salmonella in minced chicken meat. Three NRLs reported Salmonella in one 'blank' minced meat sample. This was probably caused by the

  4. Water, land and carbon footprints of sheep and chicken meat produced in Tunisia under different farming systems

    NARCIS (Netherlands)

    Ibidhi, R.; Hoekstra, Arjen Ysbert; Gerbens-Leenes, Winnie; Chouchane, Hatem

    2017-01-01

    Meat production puts larger demands on water and land and results in larger greenhouse gas emissions than alternative forms of food. This study uses footprint indicators, the water, land and carbon footprint, to assess natural resources use and greenhouse gas emissions for sheep and chicken meat

  5. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  6. Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

    DEFF Research Database (Denmark)

    1997-01-01

    Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming...... flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat....

  7. Effect of white striping on chemical composition and nutritional value of chicken breast meat

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2014-03-01

    Full Text Available White striping defect (appearance of white striations parallel to muscle fiber on surface of breast is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe were selected to determine proximate composition (moisture, protein, lipid and collagen as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphatepolyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001, lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001, decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001, and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01 with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.

  8. Effects of Enriched Housing Design on Broiler Performance, Welfare, Chicken Meat Composition and Serum Cholesterol

    Directory of Open Access Journals (Sweden)

    Ulku Gulcihan Simsek

    2009-01-01

    Full Text Available This experiment was conducted to determine the effects of enrichment housing design on performance, selected welfare indicators, chicken meat composition and serum cholesterol concentration of broiler chicken. For this purpose, 480 Ross-308 chicks were assigned to two groups, Control and Test, each with 4 replications. The pens of the Test Group were enriched with perches and sand bedding. At the end of the study, 8 males and 8 females whose live weights were close to the group average from each group were slaughtered. Their blood was collected and serum was separated. For chemical analysis of the chicken meat, whole carcasses of 4 males and 4 females, and half of the breast and left thigh from the remaining 4 males and 4 females were collected. In the carcass group, whole carcass with its bones was minced, whereas in the other groups breast and tight meat were separated from the bones and minced in a meat grinder, homogenized with an electronic mixer, then flash frozen (-40 °C, 8–10 h and stored (-20 °C, 3–4 weeks until analysed. There was no significant difference between the groups in body weight, daily weight gain, feed intake, feed conversion and survivability. Litter moisture of the sand bedding was lower than that of the wood shavings. Contact dermatitis of hocks was reduced in the Test Group (P P P P < 0.05. In conclusion, it was found that housing enriched with perches and sand bedding in addition to wood shavings bedding improved broiler welfare and meat quality.

  9. Validation of o-tyrosine as a marker for detection and dosimetry of irradiated chicken meat

    International Nuclear Information System (INIS)

    Chuaqui-Offermanns, N.; McDougall, T.E.; Guerrero, A.M.

    1993-01-01

    The o-tyrosine has been proposed as a marker for postirradiation identification of food that contains protein. In this study, the validity of using o-tyrosine for this purpose has been tested and established. The validation process involved examination of background levels of o-tyrosine in unirradiated chicken, radiation dose yield, postirradiation storage, dose rate, radiation type, temperature during irradiation, and oxygen concentration during irradiation. The o-tyrosine is present in unirradiated chicken meat at variable levels. However, these background levels are low enough that o-tyrosine can serve to determine whether chicken has been irradiated or not at the commercially approved doses (3 kGy). The radiation dose response curve for the formation of o-tyrosine is linear. The apparent yields may vary with the analytical method used; however, it is independent of the dose rate, radiation type, atmosphere, and temperature (above freezing) during irradiation. It is also independent of the storage time and temperature after irradiation. It is concluded that this marker can be used to determine the absorbed dose in chicken meat irradiated with either gamma rays or electrons under normal or modified atmosphere

  10. Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

    Directory of Open Access Journals (Sweden)

    K Pelicia

    2015-06-01

    Full Text Available The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy, two package sealing methods (with or without vacuum, and three storage times (01, 07, or 14 days, with ten replicates each, totaling 240 chicken breast fillets. Packaging and radiation had no influence (p>0.05 on chicken breast meat pH, water retention capacity, or presence of Salmonella spp. Breast fillets not submitted to radiation and vacuum packed presented higher water retention capacity (p<0.05 than those radiated at 4kGy and vacuum packed. Drip loss in fillets radiated at 8kGy and not vacuum packed was higher (p<0.05 than in non-radiated and non-vacuum packed fillets; however, both were not different from the other treatments. Coliform presence increased with storage time in non-radiated samples; however, when these were vacuum-packed, their development was slower. The results of the present experiment suggest that the use of a low radiation dose (2kGy, combined with vacuum packing, may minimize the harmful effects of storage on chicken breast fillets.

  11. Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.

    Science.gov (United States)

    Lytou, Anastasia E; Nychas, George-John E; Panagou, Efstathios Z

    2018-02-21

    Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Fatty acids profile and quality characteristics of broiler chicken meat fed different dietary oil sources with some additives

    Directory of Open Access Journals (Sweden)

    Engy Fayz Zaki

    2018-04-01

    Full Text Available The study was carried out to investigate the effect of feeding broiler chicken on different vegetable oils with feed additives on the quality characteristics of chicken meat. A total of 216 one-day-old chicks of (Hubbard strain were randomly assigned to six dietary treatments as (2×3 factorial designs where two sources of dietary oil with three levels of commercial multi-enzyme feed additives. Treatments were: soybean oil only (T1, soybean oil+ ZAD (T2, soybean oil+ AmPhi-BACT (T3, palm oil only (T4, palm oil + ZAD (T5 and palm oil + AmPhi- BACT (T6.  Results showed that feeding broiler chicken on different types of dietary oils had significant effect on the fatty acid profile of broiler chicken meat. UFA/SFA ration of broiler chicken groups (T4, T5adT6 were significantly lower compared with (T1, T2 and T3 groups. Broiler fed on soybean oil had significantly higher n-6: n-3 ration compared with broiler fed on palm oil. Regardless of the source of dietary oil, significant differences were observed in the most of fatty acid profile in the chicken meat among levels of commercial multi- enzyme feed additives. Meat of T5and T6 had the higher pH value, followed by meat of T1and T3 groups, while the lowest pH value found in meat of T2 and T4. The higher cooking loss was found in meat of T4 while, meat of T5had the lowest value. Data of chilling loss indicated that the differences between dietary treatments were not significantly different except for meat of T6 which had the higher chilling loss. No significant differences were found in color measurements between dietary treatments.

  13. Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

    OpenAIRE

    SOYER, Ayla; KOLSARICI, Nuray; CANDOĞAN, Kezban

    1998-01-01

    Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric acid (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P

  14. Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

    Directory of Open Access Journals (Sweden)

    Yana Jorge POLIZER

    2015-03-01

    Full Text Available The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C – commercial formulation, Fibre Less Meat (FLM – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying, proximate composition, and sensory properties (acceptance test. The control treatment presented lower (p0.05 amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p0.05 amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

  15. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

    Science.gov (United States)

    Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

    2016-12-01

    Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

  16. Combined Methods for Improvement of the Safety of Minced Chicken Meat

    International Nuclear Information System (INIS)

    Dyankova, S.; Dyakova, A.; Miteva, D.; Ivanova, S.; Garbacheva, M.

    2010-01-01

    It was established that extracts of oregano, rosemary, marjoram and thyme incorporated in ground chicken meat in concentrations 0,005 g/g and 0,010 g/g inhibit the natural meat microflora during refrigerated storage for a period of 72 hours. In case of combining of two extract types a strongly expressed antibacterial effect on the microorganisms was observed. Best results showed the combination of oregano and thyme. After 3 days of storage the total number of microorganisms in those samples was 4,48 log units lower than in control samples stored under the same conditions. The effect of applying of gamma irradiation with 2 kGy dose of the chicken ground meat microflora, independently and in combination with a marjoram extract, was studied as well. The results showed a reduction by 7 lg of the total number of microorganisms in the irradiated ground meat and a presence of synergetic antibacterial effect in samples treated with marjoram extract and gamma irradiation

  17. Comparison of the isolation rates and characteristics of Salmonella isolated from antibiotic-free and conventional chicken meat samples.

    Science.gov (United States)

    Park, J-H; Kim, H-S; Yim, J-H; Kim, Y-J; Kim, D-H; Chon, J-W; Kim, H; Om, A-S; Seo, K-H

    2017-08-01

    Salmonella contamination in chicken samples can cause major health problems in humans. However, not only the effects of antibiotic treatment during growth but also the impacts of the poultry slaughter line on the prevalence of Salmonellae in final chicken meat sold to consumers are unknown. In this study, we compared the isolation rates and antimicrobial resistance of Salmonellae among antibiotic-free, conventional, conventional Korean native retail chicken meat samples, and clonal divergence of Salmonella isolates by multilocus sequence typing. In addition, the distribution of extended-spectrum β-lactamase (ESBL) genes in ESBL-producing Salmonella isolates was analyzed. A total of 72 retail chicken meat samples (n = 24 antibiotic-free broiler [AFB] chickens, n = 24 conventional broiler [CB] chickens, and n = 24 conventional Korean native [CK] chickens) was collected from local retail markets in Seoul, South Korea. The isolation rates of Salmonellae were 66.6% in AFB chickens, 45.8% in CB chickens, and 25% in CK chickens. By analyzing the minimum inhibitory concentrations of β-lactam antibiotics with the disc-diffusion test, we found that 81.2% of Salmonella isolates from AFB chickens, 63.6% of isolates from CB chickens, and 50% of isolates from CK chickens were ESBL producers; all ESBL-positive isolates had the CTX-M-15 genotype. Interestingly, all ESBL-producing Salmonellae were revealed as ST16 by multilocus sequence typing and had the genetic platform of blaCTX-M gene (IS26-ISEcp1-blaCTX-M-15-IS903), which was first reported in Salmonellae around the world. The Salmonella ST33 strain (S. Hadar) isolated in this study has never been reported in South Korea. In conclusion, our findings showed that antibiotic-free retail chicken meat products were also largely contaminated with ESBL-producing Salmonellae and that their ESBL genes and genetic platforms were the same as those isolated from conventional retail chicken meat products. © 2017 Poultry Science

  18. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

    Directory of Open Access Journals (Sweden)

    Spoto Marta Helena Filet

    2000-01-01

    Full Text Available This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days. Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458, Escherichia coli (ATCC 11105 and Salmonella typhimurium (ATCC 0626, irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

  19. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

    International Nuclear Information System (INIS)

    Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth; Gallo, Claudio Rosa

    2000-01-01

    This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

  20. The multidimensional causal factors of 'wet litter' in chicken-meat production.

    Science.gov (United States)

    Dunlop, Mark W; Moss, Amy F; Groves, Peter J; Wilkinson, Stuart J; Stuetz, Richard M; Selle, Peter H

    2016-08-15

    The problem of 'wet litter', which occurs primarily in grow-out sheds for meat chickens (broilers), has been recognised for nearly a century. Nevertheless, it is an increasingly important problem in contemporary chicken-meat production as wet litter and associated conditions, especially footpad dermatitis, have developed into tangible welfare issues. This is only compounded by the market demand for chicken paws and compromised bird performance. This review considers the multidimensional causal factors of wet litter. While many causal factors can be listed it is evident that the critical ones could be described as micro-environmental factors and chief amongst them is proper management of drinking systems and adequate shed ventilation. Thus, this review focuses on these environmental factors and pays less attention to issues stemming from health and nutrition. Clearly, there are times when related avian health issues of coccidiosis and necrotic enteritis cannot be overlooked and the development of efficacious vaccines for the latter disease would be advantageous. Presently, the inclusion of phytate-degrading enzymes in meat chicken diets is routine and, therefore, the implication that exogenous phytases may contribute to wet litter is given consideration. Opinion is somewhat divided as how best to counter the problem of wet litter as some see education and extension as being more beneficial than furthering research efforts. However, it may prove instructive to assess the practice of whole grain feeding in relation to litter quality and the incidence of footpad dermatitis. Additional research could investigate the relationships between dietary concentrations of key minerals and the application of exogenous enzymes with litter quality. Crown Copyright © 2016. Published by Elsevier B.V. All rights reserved.

  1. Molecular characterisation of Escherichia coli from dead broiler chickens with signs of colibacillosis and ready-to-market chicken meat in the West Bank.

    Science.gov (United States)

    Qabajah, M; Awwad, E; Ashhab, Y

    2014-01-01

    1. The aim of this work was to compare a group of virulence-associated characteristics of Escherichia coli isolates from broiler chickens that had died with signs of colibacillosis against E. coli isolates from ready-to-market chicken meat in the West Bank. 2. The isolates were investigated to determine the virulence factor (VF) profile, phylogenetic group and the presence of extended-spectrum beta-lactamase (ESBL). A total of 66 avian pathogenic E. coli (APEC) strains from different affected broiler farms and 21 E. coli isolates from ready-to-market chicken carcasses (hereinafter called meat strains) from 8 slaughter houses were analysed. 3. The overall content of VFs was significantly higher (P chicken meat can be contaminated with APEC strains (≥4 VF). A significant percentage of the meat strains fall in the B2 group, which is a phylogroup largely associated with human pathogenic ExPEC strains. The results of ESBL screening indicated that broiler chicken products in Palestine represent a potential reservoir of ESBL genes and therefore could be considered a possible public health risk.

  2. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog. and Copaiba (Copaifera Langsdorffii Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

    Directory of Open Access Journals (Sweden)

    CB de Lima

    2015-12-01

    Full Text Available ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog. and copaiba (Copaifera langsdorffii to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP or sucupira (SUC resin oils at three different concentrations (500, 900, and 1300 ppm plus a negative control diet (CONT. At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*, cooking weight loss (CWL, and shear force (SF. Raw meat was vacuum packed and stored frozen until lipid peroxidation analysis. Meat samples were pooled to prepare pre-cooked meatballs (30 ± 0.5g, stored under refrigeration (eight days, and analyzed every two days for TBARS concentration. Results were analyzed using the PROC GLM and MIXED procedures (SAS statistical software. Plant oils increased (p<0.05 breast meat humidity (HU and crude protein (CP levels and reduced (p<0.05 total lipid (TLC and ash (AS levels when compared with the CONT treatment. Plant oils increased (p<0.05 thigh meat HU when compared with the CONT. High COP dietary levels reduced (p<0.05 breast meat CWL, and increased (p<0.05 thigh meat L* values when compared to CONT, except for SUC500 and SUC900. The dietary inclusion of plant oil resins showed a pro-oxidant effect (p<0.01 on breast meat when compared with the CONT. Low SUC dietary supplementation levels significantly reduced (p<0.01 the concentration of secondary oxidation products in thigh meat.

  3. Risk of colorectal adenomas in relation to meat consumption, meat preparation, and genetic susceptibility in a Dutch population

    NARCIS (Netherlands)

    Tiemersma, E.W.; Voskuil, D.W.; Bunschoten, A.; Kok, F.J.; Kampman, E.

    2004-01-01

    Objective: We studied the association between meat consumption and colorectal adenomas, and potential influence of genetic susceptibility to heterocyclic aromatic amines (HCAs) formed during meat cooking at high temperatures. Methods: We studied HCA concentration in relation to preparation habits

  4. The Effect of Natuzyme in the Diets Containing Non-Starch Polysaccharides on Meat Quality of Native Chicken

    Directory of Open Access Journals (Sweden)

    S Suhermiyati

    2011-05-01

    Full Text Available Abstract. The purpose of this research was to determine the effect of the use of Natuzyme in feed containing non-starch polysaccharides on the quality of chicken meat. Materials used were 71 native hens of 18 week-old. The experiment was conducted using Completely Randomized Design (CRD, 3 x 3 factorial pattern. Each treatment was repeated three times and was tested further with Duncan t test. The first treatment was the use of non-starch polysaccharides (R with the levels of 0, 5 and 10%. The second treatment was the use of Natuzyme (S with the levels of 0, 0.1 and 0.2%. The variables measured were: energy consumption, fat consumption, carcass weight, meat glycogen, meat fat, and cholesterol of meat. The results showed that the treatments did not significantly affect energy consumption, fat consumption, carcass weight and fat content of meat. The use of non-starch polysaccharides did not significantly affect the levels of meat glycogen, while the use of Natuzyme significantly affected the levels of meat cholesterol. The conclusion is that the Natuzyme only works on feedstuffs, not in the chicken digestive tract. The sources of non-starch polysaccharide in feedstuffs can be used as an energy source for chickens until a level of 10%. Key Words: Natuzyme, non-starch polysaccharides, meat quality

  5. Electrical stunning, hot boning, and quality of chicken breast meat.

    Science.gov (United States)

    Contreras, C C; Beraquet, N J

    2001-04-01

    The first experiment was conducted to determine the effects of varying voltage, 20, 40, 80, and 100 V at 60 Hz, on stunning efficiency, blood loss, and carcass defects. In the second experiment, the same parameters were evaluated to determine the effects of varying frequency, 60, 200, 350, 500, and 1,000 Hz at 40 V. A control group for both experiments was not stunned. At 40V, 30 to 50 mA, 90% of the birds were unconscious, as shown by no response to comb piercing, and blood loss was maximized (55.3%). When varying the stunning frequency, maximum blood loss (73.1%), 90% of the birds were unconscious, and minimum carcass defects were observed at 1,000 Hz, 40 V. In the third experiment, birds were stunned at 40 V, 1,000 Hz and deboned immediately after defeathering (hot boning) and chilled or deboned after passing through all stages of a commercial abattoir operation (conventional boning). Control lots were unstunned and followed normal abattoir stages. Average shear value was significantly lower for stunned compared to unstunned birds (6.0 vs. 7.1 kg/g), although tenderness scores, as measured by a trained panel, were not significantly different (6.6 for stunned birds vs. 6.1 for unstunned). Scores for juiciness were also not significantly different (5.5 for stunned vs. 5.8 for unstunned). Average shear value was also significantly lower for conventionally boned birds (5.2 kg/g) than for hot boned birds (7.9 kg/g). Sensory analysis confirmed the shear value results. Conventionally boned breasts had an average tenderness score of 7.4 vs. an average of 5.3 for hot boned breast. No statistical differences were observed with respect to juiciness, although a score of 6.2 was observed for conventionally boned breast meat vs. a score of 5.1 for hot boned breast meat.

  6. Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials.

    Science.gov (United States)

    Sukumaran, Anuraj T; Nannapaneni, Rama; Kiess, Aaron; Sharma, Chander Shekhar

    2015-08-17

    The effectiveness of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella in vitro and on chicken breast fillets was examined in combination with lauric arginate (LAE) or cetylpyridinium chloride (CPC). In another experiment, a sequential spray application of this bacteriophage (phage) solution on Salmonella inoculated chicken skin after a 20s dip in chemical antimicrobials (LAE, CPC, peracetic acid, or chlorine) was also examined in reducing Salmonella counts on chicken skin. The application of phage in combination with CPC or LAE reduced S. Typhimurium, S. Heidelberg, and S. Enteritidis up to 5 log units in vitro at 4 °C. On chicken breast fillets, phage in combination with CPC or LAE resulted in significant (p<0.05) reductions of Salmonella ranging from 0.5 to 1.3 log CFU/g as compared to control up to 7 days of refrigerated storage. When phage was applied sequentially with chemical antimicrobials, all the treatments resulted in significant reductions of Salmonella. The application of chlorine (30 ppm) and PAA (400 ppm) followed by phage spray (10(9)PFU/ml) resulted in highest Salmonella reductions of 1.6-1.7 and 2.2-2.5l og CFU/cm(2), respectively. In conclusion, the surface applications of phage in combination with LAE or CPC significantly reduced Salmonella counts on chicken breast fillets. However, higher reductions in Salmonella counts were achieved on chicken skin by the sequential application of chemical antimicrobials followed by phage spray. The sequential application of chlorine, PAA, and phage can provide additional hurdles to reduce Salmonella on fresh poultry carcasses or cut up parts. Copyright © 2015 Elsevier B.V. All rights reserved.

  7. Relationship between pectoralis major muscle histology and quality traits of chicken meat.

    Science.gov (United States)

    Mazzoni, M; Petracci, M; Meluzzi, A; Cavani, C; Clavenzani, P; Sirri, F

    2015-01-01

    A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on quality traits and chemical composition of breast meat of heavy-size male broilers. For this purpose, a total of 72 pectoralis major muscles were randomly collected from broilers farmed under homogeneous conditions and graded into three categories (mild, n=22; moderate, n=33; and severe, n=17) based on the presence of abnormal fibers (giant fibers, fibers with hyaline degeneration, and damaged and/or necrotic fibers) evaluated by histological and immunohistochemical analysis. Color, pH, drip loss, Allo-Kramer shear values, and chemical composition (moisture, proteins, total lipids, ashes, and collagen) were determined on nonmarinated breast meat. Purge loss and cook loss, total yield, and Allo-Kramer shear values were measured on vacuum-tumbled samples. Samples showing moderate myodegeneration had the highest mean cross-sectional area of the fibers, while samples with severe myodegeneration had myofibers of different diameter and without the characteristic polygonal shape, multifocal degeneration and necrosis, as well as infiltration of CD3-immunoreactive cells. Cooking losses of nonmarinated meat were lower in the mild group with respect to moderate and severe groups (21.4 vs. 24.7 and 24.7%; Pcooking. In conclusion, almost all breast fillets of heavy broiler chickens produced under intensive farming systems had histological lesions, which reflected on the chemical composition of the meat and the impaired water holding/binding capacities of the meat. © 2015 Poultry Science Association Inc.

  8. The microbiological quality and shelf-life of the irradiated chicken meat

    International Nuclear Information System (INIS)

    Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

    2002-01-01

    Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

  9. Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality

    Directory of Open Access Journals (Sweden)

    Marthey Sylvain

    2011-02-01

    Full Text Available Abstract Background The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mechanisms involved in variations in these traits remain to be fully described. In this study, Chicken Genome Arrays (20 K were used to compare muscle gene expression profiles of chickens from Fat (F and Lean (L lines that exhibited high and low muscle glycogen content, respectively, and of individuals exhibiting extremely high (G+ or low (G- muscle glycogen content originating from the F2 cross between the Fat and Lean lines. Real-time RT-PCR was subsequently performed to validate the differential expression of genes either selected from the microarray analysis or whose function in regulating glycogen metabolism was well known. Results Among the genes found to be expressed in chicken P. major muscle, 197 and 254 transcripts appeared to be differentially expressed on microarrays for the F vs. L and the G+ vs. G- comparisons, respectively. Some involved particularly in lipid and carbohydrate metabolism were selected for further validation studies by real-time RT-PCR. We confirmed that, as in mammals, the down-regulation of CEBPB and RGS2 coincides with a decrease in peripheral adiposity in the chicken, but these genes are also suggested to affect muscle glycogen turnover through their role in the cAMP-dependent signalling pathway. Several other genes were suggested to have roles in the regulation of glycogen storage in chicken muscle. PDK4 may act as a glycogen sensor in muscle, UGDH may compete for glycogen synthesis by using UDP-glucose for glucoronidation, and PRKAB1, PRKAG2, and PHKD may impact on glycogen turnover in muscle, through AMP-activated signalling pathways. Conclusions This study is the first stage in the understanding of molecular

  10. Gamma irradiation as a means to eliminate Listeria monocytogenes from frozen chicken meat

    International Nuclear Information System (INIS)

    Kamat, A.S.; Nair, M.P.

    1995-01-01

    Cells of Listeria monocytogenes ATCC 35152 were sensitive to gamma irradiation in phosphate buffer, pH 7.00 (D 10 , dose required for 10% survival—0.15 kGy) at 0–5°C. The cells showed higher radiation survival when irradiated under frozen condition, with a D 10 of 0.3 kGy. The protection offered by shrimp/chicken/kheema homogenates (100 g litre−1) was evidenced by even higher D 10 values (0.5 kGy) at both 0–5°C and cryogenic temperature. Boneless chicken meat samples were artificially inoculated with L monocytogenes ATCC 35152 cells at low (5 × 10 3 ) colony-forming unit (cfu) g −1 and high (5 × 10 6 cfu g −1 ) concentrations and irradiated at 1, 3, 4, 6 kGy doses under cryogenic conditions. The efficacy of the radiation process was evaluated by detecting L monocytogenes during storage at 2–4°C in the irradiated samples. These studies, when repeated with three other serotypes of L monocytogenes, clearly suggested the need for a dose of 3 kGy for elimination of 10 3 cfu cells of L monocytogenes g −1 from air-packed frozen chicken meat. (author)

  11. Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins.

    Science.gov (United States)

    Bhat, Zuhaib Fayaz; Pathak, Vikas; Fayaz, Hina

    2013-10-01

    Storage quality of chicken seekh kababs extended with different legumes at optimum level viz. 15% cowpea, 15% green gram and 10% black bean were assessed in terms of physico-chemical, proximate, microbiological and sensory properties under aerobic packaging conditions at refrigeration temperature (4 ± 1°C). The chicken seekh kababs were prepared from spent hens meat by low power microwave method and extended with optimum level of different legume (hydrated 1:1 w/w) pastes replacing lean meat in the formulation. The chicken seekh kababs formulated without any extender served as control and were compared with extended chicken seekh kababs. The kababs were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days during refrigerated storage at 4 ± 1°C. The results indicated a significant (p  0.05) increase and almost all the sensory attributes showed a declining trend with advancement of storage. Total plate count and psychrophillic count also increased significantly (p < 0.05) whereas coliforms were not detected throughout the period of storage. The products were acceptable throughout the storage period.

  12. Quality characteristics of mechanically deboned chicken meat irradiated with different dose rates

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Roque, Claudio Vitor; Fukuma, Henrique Takuji; Gomes, Heliana de Azevedo [Brazilian Nuclear Energy Commission (CNEN-MG), Pocos de Caldas, MG (Brazil)]. E-mails: polibrito@yahoo.com.br; cvroque@cnen.gov.br; htfukuma@cnen.gov.br; hgomes@cnen.gov.br; Cipolli, Katia Maria Vieira Avelar Bittencourt [Sao Paulo Agribusiness Technology Agency (APTA), Monte Alegre do Sul, SP (Brazil). Polo Regional do Leste Paulista]. E-mail: katiacipolli@aptaregional.sp.gov.br; Pereira, Jose Luiz [Campinas State University UNICAMP, Campinas, SP (Brazil). Dept. of Food Sciences]. E-mail: pereira@fea.unicamp.br

    2007-07-01

    Mechanically Deboned Chicken Meat (MDCM) is a low cost raw material used in the production of emulsified prepared food, but presents a favorable medium for development of microorganisms. Several studies were carried out with irradiation of edible goods in order to establish a dose that would be capable of decreasing levels of microorganisms without altering the sensorial and nutritional characteristics of the food. Frozen samples of MDCM with skin were irradiated with doses of 0.0 kGy, 3.0 kGy-4.04 kGy.h{sup -1}, and 3.0- 0.32 kGy.h{sup -1}. Individual lots of irradiated and control samples were evaluated during the 11 day refrigeration period for the following parameters: total count of psychotropic bacteria, substances reactive to Thiobarbituric Acid, sensorial evaluation (irradiated odor, oxidized odor, pink and brown colors). The average values in this period were 4.28 log (CFU.g{sup -1}), 2.32 log (CFU.g{sup -1}), and 1.68 log (CFU.g{sup -1}) for control samples, low and high dose rate, respectively. TBARS average values for control samples, low and high dose rate were 0.38 mg.Mal.kg{sup -1}, 2.89 mg.Mal.kg{sup -1}, and 3.64 mg.Mal.kg{sup -}'1, respectively. A difference between irradiated samples and the control sample was observed. The 3.0 kGy-4.04 kGy.h{sup -1} dose rate was verified as the best condition for MDCM processing through the evaluation of all the variables in the conditions of the present study. (author)

  13. Antimicrobial effect of turmeric (Curcuma longa on chicken breast meat contamination

    Directory of Open Access Journals (Sweden)

    TC Lourenço

    2013-06-01

    Full Text Available The aim of this study was to evaluate the efficacy of turmeric (Curcuma longa, also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B. In group A, 10³-10(4E. coli (ATCC 25922 cells were inoculated and group B samples were inoculated with 10(4-10(5S. aureus (ATCC 9801 cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group was stored at 4 ºC for 48 hours and turmeric at 1% (w/w was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were enumerated in all samples. Mean bacterial counts determined for the control samples and for the samples with turmeric addition after 48h of storage were 1.83 x 10(4 CFU g-1 and 1.80 x 10(4 CFU g-1 for S. aureus, and 9.36 x 10³ CFU g-1 and 7.25 x 10³ CFU g-1 for E. coli, respectively. The results showed that there was no significant reduction in bacterial counts with the addition of 1% turmeric to chicken breast meat.

  14. Miniaturized most probable number for the enumeration of Salmonella sp in artificially contaminated chicken meat

    Directory of Open Access Journals (Sweden)

    FL Colla

    2014-03-01

    Full Text Available Salmonella is traditionally identified by conventional microbiological tests, but the enumeration of this bacterium is not used on a routine basis. Methods such as the most probable number (MPN, which utilize an array of multiple tubes, are time-consuming and expensive, whereas miniaturized most probable number (mMPN methods, which use microplates, can be adapted for the enumeration of bacteria, saving up time and materials. The aim of the present paper is to assess two mMPN methods for the enumeration of Salmonella sp in artificially-contaminated chicken meat samples. Microplates containing 24 wells (method A and 96 wells (method B, both with peptone water as pre-enrichment medium and modified semi-solid Rappaport-Vassiliadis (MSRV as selective enrichment medium, were used. The meat matrix consisted of 25g of autoclaved ground chicken breast contaminated with dilutions of up to 10(6 of Salmonella Typhimurium (ST and Escherichia coli (EC. In method A, the dilution 10-5 of Salmonella Typhimurium corresponded to >57 MPN/mL and the dilution 10-6 was equal to 30 MPN/mL. There was a correlation between the counts used for the artificial contamination of the samples and those recovered by mMPN, indicating that the method A was sensitive for the enumeration of different levels of contamination of the meat matrix. In method B, there was no correlation between the inoculated dilutions and the mMPN results.

  15. Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil.

    Science.gov (United States)

    Spurio, Rafael S; Soares, Adriana L; Carvalho, Rafael H; Silveira Junior, Vivaldo; Grespan, Moisés; Oba, Alexandre; Shimokomaki, Massami

    2016-02-01

    Throughout the chicken production chain, transport from farm to the commercial abattoir is one of the most critical sources of stress, particularly heat stress. The aim of this work was to describe the performance of a new prototype truck container designed to improve the microenvironment and reduce the incidence of pale, soft and exudative (PSE) meat and dead on arrival (DOA) occurrences. Experiments were carried out for four different conditions: regular and prototype truck, both with and without wetting loaded cages at the farm (for bird thermal stress relief) just before transporting. While there was no difference in the DOA index (P ≥ 0.05), the prototype truck caused a reduction (P < 0.05) in the occurrence of PSE meat by 66.3% and 49.6% with and without wetting, respectively. The results of this experiment clearly revealed a low-cost solution for transporting chickens that yields better animal welfare conditions and improves meat quality. © 2015 Japanese Society of Animal Science.

  16. Sensory evaluation and cooking loss of meat of broiler chicken fed probiotics and thyme essential oil

    Directory of Open Access Journals (Sweden)

    Ebrahim Alfaig

    2014-05-01

    Full Text Available A study was conducted to determine the effect of probiotics and thyme essential oil (TEO as feed additives on the sensory attributes, cooking loss and the texture of broiler chicken meat. Day-old broilers Ross 308  (n = 400 were randomly divided into four groups based on the feed supplement as follows: control, probiotics 0.05%, TEO 0.05% and combination of probiotics and TEO, while the fattening period was 42 days. Warner Bratzler shear force, cooking loss and the following sensory attributes (colour, odour, taste, texture, meat decomposing and overall acceptability were tested. The obtained results of the Warner Bratzler shear force show that there was significant different (P < 0.05 between control and TEO group and for the cooking loss there was no significant difference between groups. The descriptive sensory analysis results show that the probiotics group results were somewhat similar to that obtained by control while the TEO group and the combination group results were similar. Regarding the sensory analysis we can state that the combination of the probiotics and TEO have a positive effect on the chicken meat sensory characteristics.

  17. Oxidative stability of chicken thigh meat after treatment of fennel and savory essential oils

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2016-05-01

    Full Text Available In the present work, the effect of the fennel and savory essential oils on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were used chickens of hybrid combination Cobb 500 after 42 days of the fattening period. The obtained fresh chicken thigh with skin from left half-carcass were divided into five groups (n = 5: C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with fennel (Foeniculum vulgare essential oil at concentrations 0.2% v/w and A4 - vacuum-packaged experimental group with savory (Satureja hortensis essential oil at concentration 0.2% v/w. The essential oils were applicate on surface chicken thighs. The chicken thighs were packaged using a vacuum packaging machine and stored in refrigerate at                 4 ±0.5 °C. The value of thiobarbituric acid (TBA expressed as amount of malondialdehyde (MDA in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken thighs with fennel and savory essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group                 (0.359 mg.kg-1 compared to experimental groups A1 (0.129 mg.kg-1, A2 (0.091 mg.kg-1, A3 (0.084 mg.kg-1 and A4 (0.089 mg.kg-1 after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with fennel and savory essential oils had positive influence on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat.

  18. Simultaneous characterisation of silver nanoparticles and determination of dissolved silver in chicken meat subjected to in vitro human gastrointestinal digestion using single particle inductively coupled plasma mass spectrometry.

    Science.gov (United States)

    Ramos, K; Ramos, L; Gómez-Gómez, M M

    2017-04-15

    In this study, a chicken meat containing AgNPs (candidate reference material Nanolyse 14) has been used as a model matrix to study the fate and behaviour of AgNPs upon oral ingestion following an in vitro model that included saliva, gastric and intestinal digestions. The behaviour of a 40nm AgNPs standard solution during the three digestion steps was also evaluated. Sample preparation conditions were optimised to prevent AgNPs oxidation and/or aggregation and to ensure the representativeness of the reported results. Total silver released from the test sample and the evaluated AgNP standard was determined by inductively coupled plasma mass spectrometry (ICPMS). The presence of both AgNPs and dissolved silver in the extracts was confirmed by single particle (SP)-ICPMS analysis. AgNPs were sized and the particle number concentration determined in the three digestion juices. Experimental results demonstrated differentiated behaviours for AgNP from the standard solution and the meat sample highlighting the relevance of using physiological conditions for accurate risk assessment. In the most realistic scenario assayed (i.e., spiked chicken meat analysis), only 13% of the AgNPs present in the reference material would reach the intestine wall. Meanwhile, other bioaccessible dissolved forms of silver would account for as much as 44% of the silver initially spiked to the meat paste. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Detection of mcr-1 encoding plasmid-mediated colistin-resistant Escherichia coli isolates from human bloodstream infection and imported chicken meat, Denmark 2015

    DEFF Research Database (Denmark)

    Hasman, H.; Hammerum, A. M.; Hansen, F.

    2015-01-01

    The plasmid-mediated colistin resistance gene, mcr-1, was detected in an Escherichia coli isolate from a Danish patient with bloodstream infection and in five E. coli isolates from imported chicken meat. One isolate from chicken meat belonged to the epidemic spreading sequence type ST131...

  20. Chemical and nutritional features of the meat issued from two chicken broiler genotypes

    Energy Technology Data Exchange (ETDEWEB)

    Radu-Rusu, R M; Vacaru-Opris, I; Usturoi, M G; Radu-Rusu, C.G. [Animal Science Faculty, University of Agricultural Sciences and Veterinary Medicine, Iasi (Romania)], E-mail: rprobios@gmail.com

    2009-07-01

    Full text: Nutrition quality, consequently the nutrients level and quality in food, is a main factor influencing the consumers' health status. The food industry should consider all possible ways to improve nutritional value of aliments. Despite this, the data related to some quality indexes of the poultry meat, that could contribute to establish an overall image of the nutritional and dietetic facts of this product are poorly represented in the scientific literature, mainly when the consumer might be interested by the meat produced and commercialised nowadays in Romania. It imposed to organise some studies related to certain qualitative features of the skeletal muscles issued from chicken broilers, knowing that the technical specifications of the companies producing hybrids do not issue about them, mainly focusing on the meat yield parameters. The original researches have been organised in two experimental series, which had as main goal the analysis of the qualitative meat production at two of the most used commercial chicken hybrids in our country - 'COBB-500' (60 chickens, sex ratio 1:1) and 'ROSS-308' (60 chickens, sex ratio 1:1), reared in similar technological conditions. This paper emphasises on those results dealing with meat chemical composition and caloricity. There has been sampled five pair of skeletal muscles, from those carcass areas with market importance: Pectoralis superficialis (PS) and Pectoralis profundis (PP) - breast, Biceps brachialis (BB) - wings, Semimembranosu (SM) - thighs and Gastrocnemius medialis (GM) - drumsticks. They were processed in accordance with the analytical chemistry laboratory methods in order to assess dry mater and water content, proteins and amino acids content, lipids and fatty acids content, these values leading to caloricity computation. The achieved results are briefly listed below: - for both studied hybrids, it was observed that the males pectoral muscles comprise a higher quantity of dry matter, compared to the

  1. Tibia mineralization of chickens determined to meat production using a microbial phytase

    Directory of Open Access Journals (Sweden)

    Mária Angelovičová

    2018-02-01

    Full Text Available The target of the research was 6-phytase of microbial origin. It was used in feed mixtures for chickens determined to meat production. Its effect has been studied in relation to the tibia mineralization by calcium, phosphorus and magnesium. 6-phytase is a product of Aspergillus oryzae. That was obtained by means of biotechnological processes of production of commercially available enzymes. It was incorporated in the feed mixtures 0.1%. In a 38-day feeding trial, 300 one-day-old, as hatched, Cobb 500 chickens determined to meat production (100 birds per group were fed on one concentrations of dietary non-phytate phosphorus (2.32, 2.31 g.kg-1, respectively and supplemental microbial phytase (0 and 500   FTU.kg-1 feed mixtures. Control group was used to compare the results and control feed mixtures contained 4.5 g.kg-1 without microbial phytase. At days 40 it was selected 6 birds in every group, which were slaughter in accordance with the principles of welfare. Left tibias of every bird were used to determination of calcium, phosphorus and magnesium contents. According to in vivo, it was found that the addition of microbial phytase to reduced dietary non-phytate phosphorus increased concentrations of calcium (Ca, phosphorus (P and magnesium (Mg in tibia. The differences among groups were statistically significant (p <0.05. It was concluded that reducing of dietary non-phytate phosphorus on the 2.32, 2.31 g.kg-1, respectively, by monocalcium phosphate and microbial phytase supplementation in feed mixtures facilitated tibia mineralization at chicken determined to meat production. Normal 0 21 false false false EN-GB X-NONE X-NONE

  2. Background levels and radiation dose yield of o-tyrosine in chicken meat

    International Nuclear Information System (INIS)

    Chuaqui-Offermanns, N.; McDougall, T.

    1991-01-01

    The measurement of o-tyrosine levels in poultry meat is a potential method for postirradiation dosimetry of poultry. The validity of using o-tyrosine for this purpose has not yet been established. As part of the validation process, the o-tyrosine content in unirradiated chicken meat, the radiation dose response curve, and the effects of postirradiation storage on o-tyrosine levels are examined. In 18 individual samples, the mean background level of o-tyrosine was 0.18 +/- 0.11 ppm (wet weight, 70% moisture), and the most frequent background level (60% of the cases) was between 0.05 and 0.15 ppm (wet weight, 70% moisture). In pooled samples of 10 chickens, the mean background level was 0.12 +/- 0.03 ppm (wet weight, 70% moisture). The levels were not significantly affected by storage at 5 degrees C (7 d) or by freezing the sample. The radiation dose response curve was linear within the dose range studied (0 to 10 kGy), with a slope of 0.127 + 0.003 ppm (wet weight)/kGy. Although there was some variation in the intercept (0.132 + 0.013), the slope was the same in all samples tested. Postirradiation storage at either 4 or 8 degrees C until spoilage did not affect the levels of o-tyrosine. These data indicate that o-tyrosine level may be useful for determining the absorbed dose in chicken meat gamma-irradiated to doses greater than 0.6 kGy. Further validation studies are continuing

  3. Prevalence and antibiotic resistance of Salmonella Enteritidis and Salmonella Typhimurium in raw chicken meat at retail markets in Malaysia.

    Science.gov (United States)

    Thung, T Y; Mahyudin, N A; Basri, D F; Wan Mohamed Radzi, C W J; Nakaguchi, Y; Nishibuchi, M; Radu, S

    2016-08-01

    Salmonellosis is one of the major food-borne diseases in many countries. This study was carried out to determine the occurrence of Salmonella spp., Salmonella Enteritidis, and Salmonella Typhimurium in raw chicken meat from wet markets and hypermarkets in Selangor, as well as to determine the antibiotic susceptibility profile of S. Enteritidis and S. Typhimurium. The most probable number (MPN) in combination with multiplex polymerase chain reaction (mPCR) method was used to quantify the Salmonella spp., S. Enteritidis, and S. Typhimurium in the samples. The occurrence of Salmonella spp., S. Enteritidis, and S. Typhimurium in 120 chicken meat samples were 20.80%, 6.70%, and 2.50%, respectively with estimated quantity varying from retail chicken meat could be a source of multiple antimicrobial-resistance Salmonella and may constitute a public health concern in Malaysia. © 2016 Poultry Science Association Inc.

  4. Discernment of irradiated chicken meat by determination of O-tyrosine using high performance liquid chromatography and fluorescence detection

    International Nuclear Information System (INIS)

    Aflaki, F.; Roozbahani, A.; Salahinejad, M.

    2010-01-01

    O-Tyrosine is proposed as a marker for identification of irradiated protein-rich foods. In this study, HPLC/ Fluorescence method that allows accurate quantification of 0.1 ng of o-tyrosine has been used. The method involves freeze-drying of sample, acid hydrolysis and fractionation by HPLC. By using Spherisorb ODS2 column, the base-line separation of o-tyrosine from impurities was performed. The yield of o-tyrosine in the irradiated chicken meat was proportional to the irradiation dose. Since the variable levels of o-tyrosine were found in unirradiated chicken meat (0.15-0.42 μg/g per wet weight), this method is able to identify the irradiated chicken meat at 4 kGy or higher. Because the dose response curve can be extended over 50 kGy, the method is suitable for detecting the overdosed samples.

  5. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

    Science.gov (United States)

    da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

    2017-06-01

    The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

  6. Neutrophils stimulation index in people under consumption of broiler chickens meat at pre-slaughter stress correction

    Directory of Open Access Journals (Sweden)

    S. Grabovskyi

    2015-09-01

    Full Text Available The data about changes in neutrophils stimulation index in men blood after consumption of broiler chicken meat with the natural origin immunomodulators, introduced in feed before slaughter, is presented in this paper. Spleen extract biologically active substances were used as immunomodulators and anti-stressors during pre-slaughter period. Biologically active substances influence on putrescin, spermine and spermidine content in broiler chicken blood before slaughter and on some non-specific resistance indices in people was determined after consumption of broiler chicken meat. Two groups of broiler chickens at one month age were formed for the study. The spleen extract obtained with ultrasound application (I research group served as biologically active substances was added to the feed of broiler chickens in pre-slaughter period (five days before slaughter. Blood polyamines such as putrescin, spermine and spermidine were determined by the method of High-performance liquid chromatography (HPLC on the liquid chromatograph Agilent 1200 (USA. The second experiment was conducted on 10 people. We recruited 10 healthy male medical students (20 years old, on average after the National Medical license examination. Spleen extract polyamines as immunomodulators and anti-stressors have the most effective influence on total quantity of polyamines in broiler chicken blood. As a result of research, it is found that aerosol introduction of spleen extract into broiler chicken feed reliably increases total quantity of polyamines by 39% and, in particular, spermidine concentration by 34%, and spermine by 40% compared with broiler chickens of the control group. Some non-specific body resistance indices in men blood upon consumption of broiler chicken meat varied within the physiological norm. The neutrophils stimulation index increased in men blood (+0,82 after consumption of meat of broiler chickens to which spleen extract as immunomodulator and anti-stressor was

  7. Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

    Directory of Open Access Journals (Sweden)

    Jokanović Marija R.

    2011-01-01

    Full Text Available The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P or paprika oleoresin (O, on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05 for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05 comparing to control group. Determined L

  8. [Isolation of Campylobacter jejuni ATCC 29428 from inoculated fried pork meat and roasted chicken].

    Science.gov (United States)

    Castillo-Martínez, M L; Sánchez-Sánchez, S; Rodríguez-Montaño, R; Quiñones-Ramírez, E I; Lugo de la Fuente, G; Vázquez-Salinas, C

    1993-01-01

    The human gastroenteritis caused by Campylobacter jejuni in some industrialized countries is higher than gastroenteritis produced by Salmonella and Shigella. This has induced the development of techniques to demonstrate the presence of the microorganism in different foods using some culture media combinations. There is not a method to isolate C. jejuni from roasted chicken and fried pork meat, which are popular foods in México. The sensitivity of two culture media combinations was compared: Rama broth (RB)-Rama agar (RA) and Preston broth (PB)-Skirrow agar (SA) to isolate C. jejuni from these foods. The RB-RA combination demonstrated to be the best one to isolate C. jejuni.

  9. Analysis of nifursol residues in turkey and chicken meat using liquid chromatography-tandem mass spectrometry

    DEFF Research Database (Denmark)

    Gabrielsen, Martin Vahl

    2005-01-01

    on conversion of nifursol and its metabolites with an intact 3,5-dinitrosalicylic acid hydrazide (DNSH) side chain to the 2-nitrophenyl analogue of nifursol (NPDNSH) by treatment with dilute hydrochloric acid and 2-nitrobenzaldehyde. Nifuroxazide (salicylic acid (5-nitrofurfurylidene) hydrazide) added......Nifursol (3,5-dinitrosalicylic acid (5-nitrofurfurylidene) hydrazide) is mainly used as a feed additive for the prevention of blackhead disease in turkeys. The objective of the present work was to establish information on nifursol residues in turkey and chicken meat. The analytical method was based...

  10. Enzyme-assisted extraction and liquid chromatography mass spectrometry for the determination of arsenic species in chicken meat.

    Science.gov (United States)

    Liu, Qingqing; Peng, Hanyong; Lu, Xiufen; Le, X Chris

    2015-08-12

    Chicken is the most consumed meat in North America. Concentrations of arsenic in chicken range from μg kg(-1) to mg kg(-1). However, little is known about the speciation of arsenic in chicken meat. The objective of this research was to develop a method enabling determination of arsenic species in chicken breast muscle. We report here enzyme-enhanced extraction of arsenic species from chicken meat, separation using anion exchange chromatography (HPLC), and simultaneous detection with both inductively coupled plasma mass spectrometry (ICPMS) and electrospray ionization tandem mass spectrometry (ESIMS). We compared the extraction of arsenic species using several proteolytic enzymes: bromelain, papain, pepsin, proteinase K, and trypsin. With the use of papain-assisted extraction, 10 arsenic species were extracted and detected, as compared to 8 detectable arsenic species in the water/methanol extract. The overall extraction efficiency was also improved using a combination of ultrasonication and papain digestion, as compared to the conventional water/methanol extraction. Detection limits were in the range of 1.0-1.8 μg arsenic per kg chicken breast meat (dry weight) for seven arsenic species: arsenobetaine (AsB), inorganic arsenite (As(III)), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), inorganic arsenate (As(V)), 3-nitro-4-hydroxyphenylarsonic acid (Roxarsone), and N-acetyl-4-hydroxy-m-arsanilic acid (NAHAA). Analysis of breast meat samples from six chickens receiving feed containing Roxarsone showed the presence of (mean±standard deviation μg kg(-1)) AsB (107±4), As(III) (113±7), As(V) (7±2), MMA (51±5), DMA (64±6), Roxarsone (18±1), and four unidentified arsenic species (approximate concentration 1-10 μg kg(-1)). Copyright © 2015 Elsevier B.V. All rights reserved.

  11. Heritability and Repeatability Estimates of Some Measurable Traits in Meat Type Chickens Reared for Ten Weeks in Abeokuta, Nigeria

    OpenAIRE

    A. J. Sanda; O. Olowofeso; M. A. Adeleke; A. O Oso; S. O. Durosaro; M. O. Sanda

    2014-01-01

    A total of 150 meat type chickens comprising 50 each of Arbor Acre, Marshall and Ross were used for this study which lasted for 10 weeks at the Federal University of Agriculture, Abeokuta, Nigeria. Growth performance data were collected from the third week through week 10 and data obtained were analysed using the Generalized Linear Model Procedure. Heritability estimates (h2) for body dimensions carried out on the chicken strains ranged from low to high. Marshall broiler ...

  12. Incidence and physical properties of PSE chicken meat in a commercial processing plant

    Directory of Open Access Journals (Sweden)

    RG Garcia

    2010-12-01

    Full Text Available It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness, a* (redness, and b* (yellowness values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400 in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p0.05 between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity.

  13. FEEDING OF FERRETS WITH THE RAW MEAT AND LIVER OF CHICKENS CHRONICALLY POISONED WITH TOXIC GROUNDNUT MEAL.

    Science.gov (United States)

    PLATONOW, N; BEAUREGARD, M

    1965-03-01

    Chickens were fed a ration containing 30 per cent of toxic groundnut meal for up to six weeks. The concentration of aflatoxin (toxic metabolites of Aspergillus flavus) in the above ration was 3.06 p.p.m. At the end of 2nd, 4th or 6th week the birds were killed. The meat was removed from the bones and put through a meat grinder. The livers of three groups were pooled together. Three control groups of birds kept on commercial pellets were treated similarly. Female ferrets, two years of age, were used in the present study. They were divided into four groups. The first three groups were given for one month meat from chickens fed the toxic ration for 2, 4, and 6 weeks, respectively. Each of these three groups contained one control ferret that was fed with the meat of chickens fed a commercial ration for a similar period of time. One half of the 4th group was fed pooled liver from intoxicated birds and one half was fed liver from control birds. No significant changes in the ferret tissues were observed as a consequence of feeding them with the meat or liver from the chickens chronically poisoned with toxic groundnut meal.

  14. EFFECT OF PHYTOGENIC ADDITIVES ON OXIDATION STABILITY OF FROZEN CHICKEN MEAT

    Directory of Open Access Journals (Sweden)

    Marek Bobko

    2016-10-01

    Full Text Available In this study, oxidative stability of frozen chicken breast and thigh muscle after application of feed mixtures enriched by phytogenic additives was investigated. The 150 pieces one-day-old chicks of Cobb 500 hybrid combination were divided into three groups: C - control group, G1 – experimental group with addition 1000 mg kg-1 Biostrong 510 + FortiBac and G2 – experimental group with addition 1000 mg kg-1 Agolin Acid.  The broiler chickens were fed during 42 days by ad libitum. Samples of chicken breast and thigh muscle were analysed in the 1st day and after 1st, 2nd, 3rd, 4th, 5th and 6th month of frozen storage at -18 °C. During testing period we recorded positive influence of phytogenic additives on oxidative stability of chicken meat in experimental groups (G1, G2. After 6th month of frozen storage, we found higher malondialdehyde (MDA values and lower oxidative stability of breast muscle in control group (0.167 mg.kg-1 compared to experimental groups G1 (0.149 mg.kg-1 and G2 (0.145 mg.kg-1. Similar tendency of oxidative changes as in the breast muscle was recorded in the thigh muscle. At the end of frozen storage MDA average values of thigh muscle were higher in control group (0.181 mg.kg-1 compared to experimental groups (G1 - 0.163 mg.kg-1 and G2 - 0.160 mg.kg-1.  Based on the obtained results we can stated, that phytogenic additives applied in chicken nutrition had positive influence of, namely on oxidation stability of fatty substances.

  15. Supplying the energy demand in the chicken meat processing poultry with biogas

    Directory of Open Access Journals (Sweden)

    Adriano Henrique Ferrarez

    2016-01-01

    Full Text Available The main use of electrical energy in the chicken meat processing unit is refrigeration. About 70% of the electricity is consumed in the compressors for the refrigeration system. Through this study, the energetic viability of using biogas from poultry litter in supplying the demand for the refrigeration process was found. The meat processing unit studied has the potential to process about a hundred and sixty thousand chickens a day. The potential biogas production from poultry litter is 60,754,298.91 m3.year-1. There will be a surplus of approximately 8,103MWh per month of electric energy generated from biogas. An economic analysis was performed considering a planning horizon of 20 years and the discount rate of 12% per year. The economic analysis was performed considering scenario 1: sale of all electricity generated by the thermoelectric facility, and scenario 2: sale of the surplus electricity generated after complying with the demands of the refrigeration process and all other electrical energy and thermal energy use. Economic indicators obtained for scenarios 1 and 2 were favorable for the project implementation.

  16. Ascertainment of the concentration of hypoxanthine in frozen meat of chicken

    Directory of Open Access Journals (Sweden)

    Robson Lopes d e Abreu

    2015-12-01

    Full Text Available ABSTRACT. Abreu R.L., Godoy R.L.O., Pacheco S., Pereira V.L. & Salgado N.L.G. [Ascertainment of the concentration of hypoxanthine in frozen meat of chicken.] Averiguação da concentração de hipoxantina em carne congelada de frango. Revista Brasileira de Medicina Veterinária, 37(4:350-352, 2015. Departamento de Epidemiologia e Saúde Pública, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropédica, RJ 23890-000, Brasil. E-mail: robsonlopesabreu@uol.com.br The objective of this study was to ascertain the concentration of hypoxanthine of the product “Cut Frozen Chicken (drumsticks” from the SIF 2423, by the method of high performance liquid chromatography (HPLC with ultraviolet detection. The sample presented 284µg.g-1 (2.08µmoles.g-1 of hypoxanthine, showing that reached the optimal maturation in terms of sensory, which occurs when concentration of hypoxanthine reaches 1.5 to 2.0 µmoles.g-1 of meat. This was a consequence of the high concentration of triphosphate of adenosine (ATP present in the sample, due to cuts in question are energy storage.

  17. Effect of some factors used to the chicken meat preservation and processing on the protease activity

    International Nuclear Information System (INIS)

    Przysiezna, E.; Skrabka-Blotnicka, T.

    1996-01-01

    The obtained results indicated that the cathepsin activity was higher by about 60% in the extract from thigh than from breast muscles. Freezing and defrosting (not stored) of chicken meat did not influence the breast muscle cathepsin activity while they caused a decrease of activity of about 20% in the case of thigh muscles. The increase in cathepsin activity was noticed in both kinds of muscles during storage at -20 °C up to 4 months (45.6% and 19.4% for thigh and breast muscles respectively). The activity of cathepsin in extract from 5 months stored meat reached 80% in case of breast muscles and 83% in case of thigh muscles in relation to control sample respectively. The cathepsin activity significantly increased during heating of breast muscles up to 60 °C, but in case of thigh muscles it was slightly higher than at 50°C. The heating of cured chicken breast muscles up to 60°C caused a non significant growth in cathepsin activity opposite to raw muscles. The cathepsin activity from all cured samples heated up to 70°C were several times lower in relation to control samples. The cathepsin activity of both thigh and breast muscles were resistant to gamma radiation. The investigated factors caused changes in the activity of cathepsin but none of them caused its total inactivation. The changes of cathepsin activity depended on the kind of muscles and the kind and the value of acting factors

  18. Transfer of bacteria between stainless steel and chicken meat: A CLSM and DGGE study of biofilms

    Directory of Open Access Journals (Sweden)

    Christine C. Gaylarde

    2016-08-01

    Full Text Available This study aimed to assess the interaction between bacteria and food processing surfaces using novel methods. Microbial cross contamination between stainless steel, a common food processing material, and raw chicken was studied using microbiological culture, specialized microscope and molecular techniques. Confocal laser scanning microscopy (CLSM allowed the visualization of biofilms containing single or dual species of Escherichia coli O157:H7, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus and Pseudomonas aeruginosa, formed after 6 days’ incubation on stainless steel or 4h on raw chicken. The results provided information on intra-biofilm location and stratification of species within dual species biofilms. Top-to-bottom Z-stack images revealed that, on both materials, S. typhimurium and E. coli attached concurrently, the former in greater numbers. E. coli and B. cereus segregated on steel, E. coli more frequent near the metal surface, B. cereus almost the only species in outer layers. Few cells of S. aureus, found at all depths, were seen in the 2.9 µm thick biofilm on steel with E. coli. Greatest attachment was shown by P. aeruginosa, followed by S. typhimurium, E. coli and finally Gram positive species. Large amounts of EPS in P. aeruginosa biofilms made visualization difficult on both materials, but especially on chicken meat, a limitation of this technique. Nevertheless, CLSM was useful for determining time sequence of adhesion and species makeup of thin biofilms. The technique showed that five min contact between bacterially-contaminated chicken and sterile steel resulted in greatest transfer of P. aeruginosa, followed by S. typhimurium. This was confirmed using DGGE. Gram positive bacteria transferred poorly. A biofilm containing 2.3 × 105  cfu·cm−2 B. cereus on steel transferred an undetectable number of cells to chicken after 5 min contact. This species was unable to form biofilm on chicken when incubated for 4 h

  19. Contamination profile of Listeria spp. in three types of ready-to-eat chicken meat products.

    Science.gov (United States)

    Lekroengsin, Sumalin; Keeratipibul, Suwimon; Trakoonlerswilai, Kasame

    2007-01-01

    This study investigated contamination sources of Listeria spp. in frozen, ready-to-eat, roasted, steamed, and fried chicken meat products from a plant in Thailand, as well as the correlation between Listeria contamination in the production environment and the finished product. The cooking processes used in this factory (with a product core temperature of 80 degrees C for 1 min) were confirmed as adequate for eliminating Listeria spp. However, Listeria spp. were detected at the packing stage of roasted and steamed chicken products. An environmental swab test was conducted by means of the zone concept, whereby surfaces in the production area were divided into three zones. Zone 1 was made up of the equipment surfaces that came into direct contact with the products. Zone 2 consisted of equipment surfaces that were not in direct contact with the products, including surfaces that were difficult to be cleaned. Zone 3 included surfaces that did not come in direct contact with the products and were located far from the products. The results showed that the prevalence of Listeria spp. in roasted and steamed products was affected by the prevalence of Listeria contamination in all zones, especially zone 1, which demonstrated the highest correlation. In addition, the prevalence of Listeria contamination in zones 2 and 3 affected the prevalence of Listeria in zone 1. A correlation between Listeria on roasted chicken products and the surfaces of zone 1 at the start of production was also established.

  20. Nitrofurans residue in broiler chicken meat which analysed by an HPLC

    Directory of Open Access Journals (Sweden)

    Raphaella Widiastuti

    2012-12-01

    Full Text Available Furazolidone (FZD, furaltadone (FTD, nitrofurantoin (NFT and nitrofurazone (NFZ are veterinary drugs that belong to the nitrofurans (NFs group and employed as feed additives for growth promotion and theurapetic treatment of gastrointestinal infections caused by Eschericia coli and Salmonella spp. The occurrence of NFs in animal products will end to cause health problem in human consumed such food. This research conducted to study the analysis of NF residues in chicken meat by a high performance liquid chromatography (HPLC and to study the occurrence of NFs residues in samples collected from traditional markets and supermarkets in Bandung, Bogor and Depok. The results of validation method on several parameters for each NF showed that the average of the relative standard deviation (RSD from the precision study were 2.15 to 2.38%, the R2 values of the linearity study were 0.9964 to 0.9995; recoveries were 75.90 % to 91.50 % and the detection limits were 12.01 to 37.25 ng/g. The residual level of NFs for 42 field samples showed that 2 samples positive for NFZ (9.09 and 10.74 ng/g, 1 positive for NFT (10.46 ng/g, 4 positive for FTD (16.44 up to 27.21 ng/g and none positive for FZD. Present results showed that analysis of NFs in broiler chicken meat can be done using an HPLC and the analysis results from field samples showed that these types of drugs were being used for broiler chicken production both as single and/or combination drugs, therefore it is necessary to raise public awareness to monitor the use of NF in livestock production in Indonesia.

  1. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.

    Science.gov (United States)

    Mellor, Glen E; Bentley, Jessica A; Dykes, Gary A

    2011-08-01

    Fresh chicken meat is a fat-rich environment and we therefore hypothesised that production of biosurfactants to increase bioavailability of fats may represent one way in which spoilage bacteria might enhance the availability of nutrients. Numbers of Pseudomonas were determined on a total of 20 fresh and 20 spoiled chicken thighs with skin. A total of 400 randomly isolated Pseudomonas colonies from fresh (200) and spoiled (200) chicken were screened for the presence of biosurfactant production. Biosurfactant producing strains represented 5% and 72% of the Pseudomonas spp. isolates from fresh (mean count 2.3 log(10) cfu g(-1)) and spoiled (mean count 7.4 log(10) cfu g(-1)) chicken skin, respectively. Partially-purified biosurfactants derived from a subgroup of four Pseudomonasfluorescens strains obtained through the screening process were subsequently used to investigate the role that the addition of these compounds plays in the spoilage of aerobically stored chicken. Emulsification potential of the four selected biosurfactants was measured against a range of hydrocarbons and oils. All four biosurfactants displayed a greater ability to emulsify rendered chicken fat than hydrocarbons (paraffin liquid, toluene and hexane) and oils (canola, olive, sunflower and vegetable). Storage trials (4 °C) of chicken meat treated with the four selected biosurfactants revealed a significantly greater (P increase in total aerobic count (1.3-1.7 log(10) cfu g(-1)) occurred following one day of incubation. These results indicate that biosurfactants produced by Pseudomonas spp. may play an important role in the spoilage of aerobically stored chicken meat by making nutrients more freely available and providing strains producing them with a competitive advantage. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation

    International Nuclear Information System (INIS)

    Kanatt, S.R.; Paul, P.; D'Souza, S.F.; Thomas, P.

    1998-01-01

    TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage

  3. Complete genome sequences of two strains of the meat spoilage bacterium Brochothrix thermosphacta isolated from ground chicken

    Science.gov (United States)

    Brochothrix thermosphacta is an important meat spoilage bacterium. Here we report the genome sequences of two strains of B. thermosphacta isolated from ground chicken. The genome sequences were determined using long-read PacBio single-molecule real-time (SMRT©) technology and are the first complete ...

  4. Studies on the Effect of Pomegranate Rind Powder Extract as Natural Antioxidant in Chicken Meat Balls During Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Savala Chandralekha

    2012-04-01

    Full Text Available Trials were conducted to study the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. Significantly (p<0.05 lower values for cooking loss, pH and 2-thiobarbituric acid (2-TBARS values and higher values for emulsion stability were obtained due to the incorporation of pomegranate rind powder extract at 5 percent level followed by 2.5 percent level than the other treatments. There was a significant (p<0.05 increase in cooking loss, pH, 2-TBARS values and free fatty acid content as the storage period progressed from 0 to 8 days, however emulsion stability of chicken meat balls decreased significantly (p<0.05 during the course of refrigeration. Microbial quality evaluation revealed that chicken meat balls incorporated with pomegranate rind powder extract at 5 percent level had significantly (p<0.05 lower standard plate count during refrigerated storage and a significant (p<0.05 increase in microbial load was observed. Organoleptic evaluation indicated that addition of pomegranate rind powder extract at 5 and 2.5 percent levels to chicken meat balls registered significantly (p<0.05 higher sensory scores for various eating quality attributes than the other treatments. However there was a significant (p<0.05 in all the organoleptic attributes of the product as the storage period increased.

  5. OXIDATIVE STABILITY OF CHILLED CHICKEN MEAT AFTER FEEDING OF SELECTED PLANTS

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    Mária Martonová

    2010-07-01

    Full Text Available  The effect of feeding of lemon balm (Melissa officinalis, L and combination of yarrow (Achillea millefolium L and hawthorn (Crataegus oxyacantha L on oxidative stability and sensory properties of produced poultry meat was investigated. Sixty one-day-old commercial broiler chicks (ROSS 308 were used in our experiment, divided into 3 groups, and fed 41 days, as follows: control (K was fed with standard diet without supplementation of plants; second group (M was fed with standard diet supplemented with grounded lemon balm in concentration 2 % per 1 kg; and third group was fed with standard diet supplemented with grounded yarrow (2 % and hawthorn (1 %. Results showed that supplementation with lemon balm, and mainly combination of yarrow and hawthorn in the diet significantly caused reduction of lipid oxidation processes in thigh meat during chilling storage of samples. In addition, supplementation of plants in the diet had positive effect on sensory quality of meat of broiler chickens.    doi:10.5219/38 

  6. The physical and microbiological quality of chicken meat in the different type of enterprise poultry slaughterhouse: a case study in Karanganyar District

    Science.gov (United States)

    Hertanto, B. S.; Nurmalasari, C. D. A.; Nuhriawangsa, A. M. P.; Cahyadi, M.; Kartikasari, L. R.

    2018-01-01

    The aim of this study was to determine the physical and microbiological quality of chicken meat produced by the different type of enterprise slaughterhouse in Karanganyar District. The number of 20 poultry slaughterhouses was determined by convenience sampling method. The samples of chicken meat were randomly collected from medium enterprise poultry slaughterhouses (n=12) and small enterprise poultry slaughterhouses (n=8). A survey was carried out among poultry slaughterhouses in Karanganyar District. All the samples were subjected to physical quality consisted of pH test, texture, and color, while microbiological quality consisted of total plate count, microbial detection of Escherichia coli and Salmonella. The data were analyzed using descriptive quantitative analysis. The study showed that chicken meat in 6 small enterprise slaughterhouses and 11 medium enterprise slaughterhouses had normal pH of 5.81 - 6.3. Color and texture of chicken meats had relatively normal in both small and medium enterprise slaughterhouses. The total plate count of chicken meat showed in both small and medium enterprise slaughterhouses was 1x101 CFU/gr, and Salmonella was detected in 1 medium enterprise slaughterhouse. The overall results of the study suggest that the potential risk of chicken meat contamination depends on the processing of chicken meat in poultry slaughterhouses.

  7. Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

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    Martin Mellen

    2014-02-01

    Full Text Available The objective of the experiment was to verify the effect of different feed additives in nutrition of Cobb 500 broiler chickens  on the sensory quality of breast and thigh muscle modified by baking at temperature 200 ºC for 60 minutes. The experiment included 250 one-day-old Cobb 500 hybrid chickens, which were divided into 5 groups (n=50: control (I and experimental groups (E1 with Agolin Poultry at doses of 100 mg.kg-1, E2 with Agolin Tannin Plus at doses of 500 mg.kg-1, E3 with Biostrong 510+FortiBac at doses of 1000 mg.kg-1 and E4 with Agolin Acid at doses of 1000 mg.kg-1. The chickens were fed during 42 days of age by ad libitum system with feed mixtures: BR1 starter feed mixture (until the of 10th day of age, BR2 growth feed mixture (from 11th to 20th day of age, BR3 growth feed mixture (from 21st to 35th days of age and BR4 final feed mixture (from 36th to 42nd days of age. Feed mixtures were produced with coccidiostats in powder form. Panellists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst and 5 (the best were the extremes of each characteristic. Significant differences were found between control and experimental group E3 in juiciness and tenderness of breast muscles and between control and experimental group E2 in smell of thigh muscles. Sensory evaluation of breast and thigh muscles in Cobb 500 chickens after application of different feed additives indicated that these additives have not worsened the quality of meat. The highest sensory score was obtained in experimental group E4 (with addition of Agolin Acid at the dose of 1000 mg.kg-1. Normal 0 21 false false false CS JA X-NONE

  8. Presence of mcr-1-positive Enterobacteriaceae in retail chicken meat but not in humans in the Netherlands since 2009.

    Science.gov (United States)

    Kluytmans-van den Bergh, Marjolein F; Huizinga, Pepijn; Bonten, Marc J; Bos, Martine; De Bruyne, Katrien; Friedrich, Alexander W; Rossen, John W; Savelkoul, Paul H; Kluytmans, Jan A

    2016-01-01

    Recently, the plasmid-mediated colistin resistance gene mcr-1 was found in Enterobacteriaceae from humans, pigs and retail meat in China. Several reports have documented global presence of the gene in Enterobacteriaceae from humans, food animals and food since. We screened several well-characterised strain collections of Enterobacteriaceae, obtained from retail chicken meat and hospitalised patients in the Netherlands between 2009 and 2015, for presence of colistin resistance and the mcr-1 gene. A total of 2,471 Enterobacteriaceae isolates, from surveys in retail chicken meat (196 isolates), prevalence surveys in hospitalised patients (1,247 isolates), clinical cultures (813 isolates) and outbreaks in healthcare settings (215 isolates), were analysed. The mcr-1 gene was identified in three (1.5%) of 196 extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli isolates from retail chicken meat samples in 2009 and 2014. Two isolates were obtained from the same batch of meat samples, most likely representing contamination from a common source. No mcr-1-positive isolates were identified among 2,275 human isolates tested. All mcr-1-positive isolates were colistin-resistant (minimum inhibitory concentration (MIC) > 2 mg/L). Our findings indicate that mcr-1-based colistin-resistance currently poses no threat to healthcare in the Netherlands. They indicate however that continued monitoring of colistin resistance and its underlying mechanisms in humans, livestock and food is needed.

  9. Determination of the species specificity of the primers for the detection of chicken and turkey meat by realtime PCR method

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    Lenka Maršálková

    2014-07-01

    Full Text Available The aim of this work was to use TaqMan Real-Time PCR for quantitative authentication of chicken and turkey meat. To meet this purpose, a specific pair of primers and TaqMan probe was used. The test was aimed at identifying the reaction cycle of turkey and chicken meat using by two sets of primers. With first set of primer designed for chicken we obtained the following results: Cp = 16.18 for 100% chicken DNA Cp = 29, 18 100% turkey DNA It was also amplified DNA of pig that exceeded the detection threshold fluorescence intensities in the 31.07 cycle (Cp = 31.07. Using primers designed for turkey we obtained the following results Cp = 31.16 for 100% CHDNA, Cp =16.18 100% TDNA. It was also amplified the 100% DNA of rabbit in 31.63 cycle (Cp = 31.63 and deer in cycle 32 (Cp = 32. The DNA of all other animal species was amplificated after more than 35 cycles (Cp >35. It follows that the second detection primer pair is specific enough to unrelated species of animals by 30 cycles of the reaction. Species authentication based on DNA analysis from this perspective overcomes all the shortcomings of proteins. At present, DNA analysis use different types of PCR. Is the most progressive Real-time PCR, which is suitable for the specific use of detection (primers and TaqMan probe. The TaqMan Real-time PCR is within the sensitivity and specificity, clearly one of the best methods for identifying the species of chicken and turkey meat. The specificity of this method, however, depends primarily on the specificity of the primers and TaqMan probe. The 30 cycle reaction was chosen by us as the threshold for specificity using primers for authentication chicken and turkey meat.

  10. ESSENTIAL OILS AND NATURAL ZEOLITE INFLUENCE ON PRODUCTION AND HEALTH PERFORMANCE OF BROILERS, AND MICROBIOLOGICAL CONTAMINATION OF CHICKEN MEAT

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    Brigita Hengl

    2013-12-01

    Full Text Available Essential oils and their components, as a group of phytogenic feed additive, have great potential uses in broiler fattening. Due to their antimicrobial and antioxidant properties and effects on improved food digestibility their positive impact on animals the health status can be expected, and therefore better final fattening results. In this research we studied the impact of XTRACTTM (a combination of essential oils components carvacrol, cinnamaldehid and capsicum Oleoresin, Arom Korm ® (essential oil combination of Foeniculum vulgare and Citrus limon, zeolite and a combination of zeolite with XTRACTTM or Aroma Korma ® on the fattening performance of chickens, their immunostimulating effect, the impact on the antioxidant status of the blood and muscle tissue, the impact on intestine micropopulation of chickens, effect on microbial contamination of meat, the impact on processing performances of broiler chicken and meat properties, and impact on the sensory quality of the chicken meat. The experiment was conducted on Ross 308 broilers, divided into 6 groups (control and treatment groups depending on the different supplements of essential oils, zeolites, or combinations thereof. The fattening lasted 42 days and total of 288 both sex chicks were included (48 per in each group. Influence of the addition of essential oils and natural zeolite had a different impact on the observed individual values. Separately added XTRACTTM and Aroma Korm ® had a good effect on the observed properties of fattening, the technological properties of meat, chicken health status, antioxidant parameters of blood and meat, microbiological contamination and organoleptic properties. Zeolite, as a standalone supplement, had the lowest impact on the observed properties, but in combination with Aroma Korm ® or XTRACTTM, Zeolite improved their activity.

  11. Distribution and Antimicrobial Resistance Profile of Yersinia Species Isolated From Chicken and Beef Meat

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    Shadi Aghamohammad

    2015-11-01

    Full Text Available Background: Foodborne diseases are widespread and growing public health problem in developed and developing countries. There are many microorganisms act as etiological agents for foodborne diseases such as Campylobacter spp., Listeria, Staphylococcos, Salmonella, Bacillus, Yersinia spp. High prevalence of gastrointestinal illness, including fatal cases attributable to yersiniosis, is also observed in many developing countries. Objectives: The purpose of this study was to investigate the prevalence of Yersinia enterocolitica and other Yersinia species in meat and chicken samples in various seasons and to determine their antibiotic resistance profile. Materials and Methods: To investigate the prevalence of Yersinia spp., a total of 450 samples, including chicken (n = 226 and beef meat (n = 224 were collected from supermarkets in Tehran. All samples were transported on ice to the laboratory and microbiological analysis was carried out within 2 hours after the collection. Susceptibility testing of bacterial strains was according to CLSI guideline at 28˚C by the disk diffusion assay. Results: From a total of 450 samples, (226 chickens and 224 beef meats, 70 (15.5% samples were positive for Yersinia spp. Of these isolates, (80% 56 species were identified as Y. enterocolitica, 8 (11% as Y. frederiksenii, 5 (7% as Y. intermedia and 1 (1.4% as Y. kristensenii. The highest rate of resistance was seen against cephalotin (98%, and ampicillin (52%. However, gentamicin and chloramphenicol were the most active antibiotics against the target cultures. Considering the season of isolation, Yersinia spp. were frequently isolated in autumn (52%, followed by spring (29%. Conclusions: Y. enterocolitica was the most spp. distributed among other species. Many factors, such as isolation assay, season, and geographical location play critical role in reports of increase or decrease in the prevalence of the Yersinia spp. all over the world. Our findings demonstrate that

  12. Effect of different phytogenic additives on oxidation stability of chicken meat

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    Marek Bobko

    2016-05-01

    Full Text Available The aim of the study was to evaluate the oxidative stability (TBARS method of breast and thigh muscle after application of feed mixtures enriched by phytogenic additives. The experiment started with 150 pieces one-day-old chicks of Cobb 500 hybrid combination. They were divided into one control (C and two experimental groups (1st EG and 2nd EG. Each group included 50 chicks. In experimental groups, feed additives were applied as followed: 100 mg.kg-1 Agolin Poultry (in the 1st EG and 500 mg.kg-1 Agolin Tannin Plus (in the 2nd EG. Experimental broiler chickens were fed during 42 days by ad libitum. Chicken meat samples of breast and thigh muscle were analysed in the 1st day, 1st, 2nd, 3rd, 4th, 5th and 6th month of storage in frozen storage at -18 °C. We recorded positive influence on chicken meat oxidative stability in all experimental groups with application of phytogenic feed additives. Obtained results showed that applied phytogenic additives had positive influence on oxidative stability of breast and thigh muscles. At the end of frozen storage (in 6th month, we found higher malondialdehyde (MDA values and lower oxidative stability (p <0.05 of breast muscle in control group (0.167 mg.kg-1 compared to experimental groups (from 0.150 mg.kg-1 in 1. EG to 0.155 mg.kg-1 in 2. EG. In the thigh muscle, we found similar tendency of oxidative changes as in the breast muscle. At the end of frozen storage (in the 6th month, MDA average values of thigh muscle were higher (p <0.05 in control group (0.181 mg.kg-1 compared to experimental groups (1. EG 0.164 mg.kg-1 and 2. EG 0.169 mg.kg-1. Significant differences (p <0.05 between the control and experimental groups were found from the 5th month of storage in thigh and breast muscle. Obtained results indicate positive influence of phytogenic additives applied in chicken nutrition, namely on stabilization of fatty substance to degradation processes. Normal 0 21 false false false SK X-NONE X-NONE Normal 0

  13. OXIDATIVE STABILITY OF CHICKEN MEAT AFTER APPLICATION PHYTOGENIC ADDITIVES IN THEIR DIET

    Directory of Open Access Journals (Sweden)

    Marek Bobko

    2015-02-01

    Full Text Available The aim of the study was to evaluate the oxidative stability (TBARS method of breast and thigh muscle after application of feed mixtures enriched by phytogenic additives. The experiment started with 250 pieces one-day-old chicks of Cobb 500 hybrid combination. They were divided into one control (C and four experimental groups (1st EG, 2nd EG, 3rd EG, 4th EG. Each group included 50 chicks. In experimental groups, feed additives were applied as followed: 100 mg kg-1 Agolin Poultry (in the 1st EG, 500 mg kg-1 Agolin Tannin Plus (in the 2nd EG, 1000 mg kg-1 Biostrong 510 + FortiBac (in the 3rd EG and 1000 mg kg-1 Agolin Acid (in the 4th EG. We recorded positive influence on chicken meat oxidative stability in all experimental groups with application of plant feed additives. Experimental broiler chickens were fed during 42 days by ad libitum. Chicken meat samples of breast and thigh muscle were analyzed in the 1st, 3rd, 5th and 7th day of storage in cold conditions at 4 °C. Obtained results showed that applied phytogenic additives had positive influence on oxidative stability of breast and thigh muscles. At the end of cold store (in 7th day, we found higher malondialdehyde (MDA values and lower oxidative stability (P<0.05 of breast muscle in control group (0.157 mg kg-1 compared to experimental groups (from 0.124 mg kg-1 in the 3rd EG to 0.133 mg kg-1 in the 1st EG. In the thigh muscle, we found similar tendency of oxidative changes as in the breast muscle. At the end of cold store (in the 7th day, MDA average values of thigh muscle were higher (P<0.05 in control group (0.179 mg kg-1 compared to experimental groups (from 0.136 mg kg-1 in the 4th EG to 0.141 mg kg-1 in the 1st EG. Significant differences (P<0.05 between the control and experimental groups were found from the 5th day of storage in thigh muscle in contrast to breast muscle. Obtained results indicate positive influence of phytogenic additives applied in chicken nutrition, namely on

  14. Evaluation of Meat and Egg Traits of Beijing-you Chickens Rotationally Grazing on Chicory Pasture in a Chestnut Forest

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    L Meng

    Full Text Available ABSTRACT Barn and cage-fed chickens have presented several problems, such as high rates of infectious disease and consequent antibiotic abuse, poorer chicken health and welfare, and often poorer meat and egg quality compared with free-range chickens. The poultry agroforestry system is becoming increasingly popular in many poultry farms nowadays. In this study, to evaluate the contribution of poultry agroforestry system to enhance some meat and egg traits of Beijing-you chickens, some indexes of meat and egg qualities, some indexes of slaughter traits, and the feed conversion efficiency were investigated in rotational grazing Beijing-you chickens on chicory (Cichorium intybus L. pasture (CGRG group and only free-ranging chickens on bare land without forage (control group in chestnut forest. Results showed that the live body weight, the dressing weight, the thigh muscle weight, and the breast muscle weight were increased (p<0.05 based on the decrease of 15% feed concentration in the CGRG group relative to the control. Furthermore, compared with the control, the crude ash, the essential amino acid content, and the inosinic acid content were increased (p<0.05, and the crude fat contents were decreased (p<0.05 in the thigh and breast muscles, while the yolk cholesterol and the feed conversion ratio were significantly decreased (p<0.05 in the CGRG group. This study would provide a scientific basis and technological support for the large-scale demonstration and application of rotational grazing chickens on the artificial pasture in forest.

  15. 2D Vis/NIR correlation spectroscopy of cooked chicken meats

    Science.gov (United States)

    Liu, Yongliang; Chen, Yud-Ren; Ozaki, Yukihiro

    2000-03-01

    Cooking of chicken meats was investigated by the generalized two-dimensional visible/near-infrared (2D Vis/NIR) correlation spectroscopy. Synchronous and asynchronous spectra in the 400-700 nm visible region suggested that the 445 and 560 nm bands be ascribed to deoxymyoglobin and oxymyoglobin, and at least one of the 475, 520, and 585 nm bands is assignable to the denatured species (metmyoglobin). The asynchronous 2D NIR correlation spectrum showed that CH bands change their spectral intensities before the OH/NH groups during the cooking process, indicating that CH fractions are easily oxidized and degraded. In addition, strong correlation peaks were observed correlating the bands in the visible and NIR spectral regions.

  16. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.

    Science.gov (United States)

    van der Sman, R G M

    2013-12-01

    In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

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    Carlos Pasqualin Cavalheiro

    2014-09-01

    Full Text Available Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%, and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L* and redness (a* values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.

  18. Antibiotic resistance and plasmid carriage among Escherichia coli isolates from chicken meat in Malaysia

    International Nuclear Information System (INIS)

    Tin Tin Myaing; Saleha, A.A.; Arifah, A.K.; Raha, A.R.

    2005-01-01

    Escherichia coli isolates from 131 raw chicken meat samples were tested for susceptibility to 12 antibiotics. Plasmids were isolated from many samples and their DNA molecular weight calculated. An 81.7% plasmid occurrence rate was observed among the isolates, ranging from 0 to 8 in number and with sizes from 1.2 to 118.6 MDa. Plasmids were detected in 93.8% of E. coIi isolates resistant to all 12 antibiotics, and in 90.5% of E. coli isolates resistant to 11. Three (2.8%) isolates harboured 8 plasmids and were resistant to all 12 antibiotics. Antibiotic resistant genes in bacteria are usually carried in extrachromosomal DNA and it is postulated that E. coli with a high number of plasmids possesses wider resistance to antibiotics. (author)

  19. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.

    Science.gov (United States)

    Mudalal, S; Lorenzi, M; Soglia, F; Cavani, C; Petracci, M

    2015-04-01

    One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; Pcooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (Pcooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.

  20. Genetic determinism of bone and mineral metabolism in meat-type chickens: A QTL mapping study.

    Science.gov (United States)

    Mignon-Grasteau, Sandrine; Chantry-Darmon, Céline; Boscher, Marie-Yvonne; Sellier, Nadine; Chabault-Dhuit, Marie; Le Bihan-Duval, Elisabeth; Narcy, Agnès

    2016-12-01

    Skeletal integrity in meat-type chickens is affected by many factors including rapid growth rate, nutrition and genetics. To investigate the genetic basis of bone and mineral metabolism, a QTL detection study was conducted in an intercross between two lines of meat-type chickens divergently selected for their high (D +) or low (D -) digestive efficiency. Tibia size (length, diameter, volume) and ash content were determined at 3 weeks of age as well as phosphorus (P) retention and plasma concentration. Heritability of these traits and their genetic correlations with digestive efficiency were estimated. A QTL mapping study was performed using 3379 SNP markers. Tibia size, weight, ash content and breaking strength were highly heritable (0.42 to 0.61). Relative tibia diameter and volume as well as P retention were strongly and positively genetically correlated with digestive efficiency (0.57 to 0.80). A total of 35 QTL were identified (9 for tibia weight, 13 for tibia size, 5 for bone strength, 5 for bone mineralization, 2 for plasma P concentration and 1 for P retention). Six QTL were genome-wide significant, and 3 QTL for tibia relative volume, weight and ash weight on chromosome 6 were fixed, the positive allele coming from the D-line. For two QTL for ash content on chromosome 18 and relative tibia length on chromosome 26, the confidence intervals were small enough to identify potential candidate genes. These findings support the evidence of multiple genetic loci controlling bone and mineral metabolism. The identification of candidate genes may provide new perspectives in the understanding of bone regulation, even beyond avian species.

  1. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia.

    Science.gov (United States)

    Abbood, Ali A; Kassim, Azhar Bin; Jawad, Hasan S A; Manap, Yazid Abdul; Sazili, Awis Qurni

    2017-06-01

    An experiment was carried out to estimate the meat quality characteristics of village chickens (Gallus gallus) fed diets supplemented with dry leaves of Borreria latifolia (BL) used as a potential antioxidant source in chicken feed. In this study, 252 sexed 9-week-old village chickens with mean live body weight of 1,525.4 g for males and 1,254.1 g for females were divided into 7 groups (each group 18 birds) for each sex represented in 2 experiments. The first experiment was to evaluate the antioxidant activity of BL and the effect on meat quality through a comparison with Rosmarinus officinalis (RO); hence, 3 groups were conducted and included: T1 (control), basal diet without supplementation; T2, basal diet with 1% of BL; T3, basal diet with 1% of RO. T2 and T3 significantly affect pH value, lipid oxidation, cooking loss, and overall acceptability compared to T1, while no significant difference was observed between the dietary groups in respect of drip loss, color, tenderness, fatty acid profile, and meat composition. Furthermore, a significant effect of sex on lipid oxidation, pH, yellowness, and fatty acid profile was observed. There was no significant effect of sex on WHC, tenderness, lightness, redness, and sensory evaluation. A significant influence of postmortem aging period was detected on lipid oxidation, pH, tenderness, cooking loss, and redness. The obtained result in this study revealed a significance in the interaction of herb by sex in pH parameter and between herb and sex, herb by aging period, sex by aging period, and the herb by sex by aging period interactions with regard to lipid oxidation test. The second experiment was to estimate the effect of 3 different levels of BL on meat quality. Four groups were provided and involved: T1 (control), basal diet without supplementation; T2, basal diet with 1.5% of BL; T3, basal diet with 2% of BL; and T4, basal diet with 2.5% of BL. The result of this study showed a significant effect (P < 0.05) of the

  2. Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

    OpenAIRE

    Dalziel, C. J.; Kliem, Kirsty E.; Givens, D. Ian

    2015-01-01

    This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P < 0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; P < 0.001). Organic meat was also lower (P < ...

  3. Risk of Salmonellosis from Chicken Parts Prepared from Whole Chickens Sold in Flow Pack Wrappers and Subjected to Temperature Abuse.

    Science.gov (United States)

    Oscar, T P

    2017-09-01

    The flow pack wrapper is a popular packaging choice for retail sale of whole chickens. However, it may provide a favorable environment for growth and spread of Salmonella within the package, leading to an outbreak of salmonellosis. To investigate this possibility, a process risk model was developed that predicted the risk of salmonellosis from chicken parts prepared from whole chickens sold in flow pack wrappers and subjected to proper storage (6 h at 4°C) or improper storage (72 h at 15°C) before preparation. The model had four unit operations (pathogen events): (i) preparation (contamination), (ii) cooking (death), (iii) serving (cross-contamination), and (iv) consumption (dose-response). Data for prevalence, number, and serotype of Salmonella on chicken parts were obtained by whole sample enrichment, real-time PCR. Improper storage increased (P chicken parts from 10.6% (17 of 160) to 41.2% (66 of 160) and incidence of cross-contamination of cooked chicken from 10% (4 of 40) to 52.2% (24 of 46). Improper storage also increased (P chicken part and from 0.048 ± 0.089 to 3.08 ± 1.50 log per cooked chicken part. The predominant serotypes isolated (n = 111) were Typhimurium (34.2%), Typhimurium var 5- (20.7%), Kentucky (12.6%), Enteritidis (11.7%), and Heidelberg (8.1%). When chicken was properly stored before preparation, the model predicted that risk of salmonellosis was low and sporadic with only six cases per 100 simulations of 10 5 chicken parts. However, when 0.1 to 1% of chickens were improperly stored before preparation, the model predicted that salmonellosis would increase (P chicken parts. These results indicated that the flow pack wrapper provided a favorable environment for growth and spread of Salmonella within the package and that even when only a small percentage of packages were subjected to improper storage before preparation, the risk and size of an outbreak of salmonellosis from chicken parts increased significantly.

  4. Novel angiotensin-converting enzyme (ACE) inhibitory peptides derived from boneless chicken leg meat.

    Science.gov (United States)

    Terashima, Masaaki; Baba, Takako; Ikemoto, Narumi; Katayama, Midori; Morimoto, Tomoko; Matsumura, Saki

    2010-06-23

    Four peptides that inhibit angiotensin-converting enzyme (ACE) were separated from the hydorlysate of boneless chicken leg meat digested with artificial gastric juice (pepsin). Two peptides were identified as the peptides encrypted in myosin heavy chain. The peptide P1 (MNVKHWPWMK) corresponds to the amino acid sequence from amino acids 825 to 834 of myosin heavy chain, and the peptide P4 (VTVNPYKWLP) corresponds to the amino acid sequence from amino acids 125 to 135 of myosin heavy chain. They are novel ACE inhibitory peptides derived from chicken, and IC(50) values of P1 and P4 were determined as 228 and 5.5 microM, respectively. Although these values were much larger than 0.022 microM for captopril, a typical synthetic ACE inhibitor, they are comparable to IC(50) values reported for various ACE inhibitory peptides derived from foods. Because the peptide P4 has a relatively low IC(50) value, it is a good starting substance for designing food supplements for hypertensive patients.

  5. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

  6. Irradiation of meat products, chicken and use of irradiated spices for sausages

    International Nuclear Information System (INIS)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

  7. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Science.gov (United States)

    Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

    The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

  8. Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium and chicken meat.

    Science.gov (United States)

    Alnoman, Maryam; Udompijitkul, Pathima; Sarker, Mahfuzur R

    2017-06-01

    Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights inhibited germination of spores of all tested FP isolates in a KCl germinant solution containing 0.1 mg/ml chitosan at pH 4.5. However, higher level (0.25 mg/ml) of chitosan was required to effectively arrest outgrowth of the germinated C. perfringens spores in Tripticase-yeast extract-glucose (TGY) medium. Furthermore, chitosan (1.0 mg/ml) was bacteriostatic against vegetative cells of C. perfringens in TGY medium. Although chitosan showed strong inhibitory activities against C. perfringens in laboratory medium, higher levels (2.0 mg/g) were required to achieve similar inhibition of spores inoculated into chicken meat. In summary, the inhibitory effects of chitosan against C. perfringens FP isolates was concentration dependent, and no major difference was observed when using different molecule weight chitosan as an inhibitor. Our results contribute to a better understanding on the potential application of chitosan in cooked meat products to control C. perfringens-associated disease. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. The effect of dietary selenium supplementation on meat quality of broiler chickens

    Directory of Open Access Journals (Sweden)

    Miezeliene, A.

    2011-01-01

    Full Text Available Currently there is a focus on the development of functional poultry products capable of enrichment by selenium, vitamin E, iodine and fatty acids of the third order. Since there is a lack of data about various selenium sources and its synergistic effect on sensory and other properties of vitamin E enriched poultry, the objective of this research was to examine the effect of addition of selenium in broilers diet on meat quality. The amount of Se in the diet was increased from 0.15 mg.kg-1 feed (control group to 0.5 mg.kg-1 feed. Addition of Se had no significant effect (p > 0.05 on cooking and thawing losses, as well as on the majority of sensory attributes, adhesiveness, cohesiveness of chicken breast samples. Aftertaste (p < 0.05, hardness (p < 0.001 and resilience (p < 0.001 of the texture of the samples increased along with the increased amount of Se in bird diet. Mean values of the sensory attributes of thigh muscles showed no significant differences among the samples in case of intensities of odor and taste attributes; however, firmness and chewiness of the tested samples increased by increasing the amount of Se in the feed (p > 0.05. In addition, Se did not have significant influence on meat cooking or thawing losses. The results of this study showed that 0.15 mg and 0.5 mg of selenium in complex with 40 mg of vitamin E could be added to broiler diet without having negative effect on technological or sensory properties of the broiler meat and acceptability.

  10. Comparision of the BAX® System with an in-house MSRV method for the detection of Salmonella in chicken carcasses and pork meat

    OpenAIRE

    Franchin,Paulo R.; Ogliari,Paulo J.; Andrade,Dalton F.; Chiapinoto,Maura; Lemos,Giovana; Rebelatto,Marina; Silva,Ivair G. da; Batista,Cleide R.V.

    2006-01-01

    A study was performed to compare the analytical procedure of the BAX® System for Salmonella PCR assay with the Modified Semi-Solid Rappaport-Vassiliadis (MSRV) method, for the detection of Salmonella in naturally contaminated chicken carcass samples (n = 762) and raw pork meat (n = 566). The chicken carcasses samples were collected during slaughtering after defeathering or immediately after evisceration and the raw pork meat collected from the deboned head of recently slaughtered pigs and oth...

  11. Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

    Directory of Open Access Journals (Sweden)

    Mária Angelovičová

    2016-05-01

    Full Text Available The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50: the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days, grower I (11 - 20 days, grower II (21 - 28 days and finisher (29 - 42 days. We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg. As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L. In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0

  12. Carcass traits and meat quality of different slow growing and fast growing broiler chickens

    Directory of Open Access Journals (Sweden)

    M. Oblakova

    2017-12-01

    Full Text Available Abstract. The experiment was conducted in the breeder farm of department Population genetics, reproduction and technologies of poultry and rabbits at the Agriculture Institute of Stara Zagora. Five lines from the National Gene Pool of Bulgaria: line Ss (Sussex, line E (Barred Plymouth Rock, line NG (New Hampshire, line F (NG x Red Rhode Island, line L (White Plymouth Rock were used as maternal forms in the crossing schedule and line M (Cornish as a paternal form for production of slow-growing broilers. The birds were grown to 84 days. Feeding was done with compound feeds according to the age: starter (1/14 days of age, grower (14/28 days of age, finisher (28/84 days of age. By the end of the experiment, slaughter analysis was performed with 3 female and 3 male broiler chickens per group with live weight corresponding to the average of each genotype. The live weight was determined, as well as the grill weight, the weights of cuts (breast, thighs, wings, edible offal (heart, liver, gizzard and abdominal fat. On the basis of these data, the slaughter yield and body parts ratios were calculated. The data for the live body weights of birds at slaughtering indicated the highest values for group V – 4040g, followed by groups ІV and ІІ – 3271.67g and 3186.67g, respectively (p<0.05. There was a statistically significant difference between the sexes with superiority of male birds (p<0.001. In the other 3 groups, breast meat percentage ranged from 19.48 to 19.84%. The share of thighs from the grill was the greatest in slow-growing chickens from group II – 33.01%, followed by group І – 32.35%, group IV – 32.18%, and the lowest- in groups ІІІ and V (31.91% and 31.18%, respectively. The analysis of data exhibited a significant effect of the genotype on water content of breast meat (resp. Dry matter, with lower values in slow-growing birds from group III – 73.19% (p<0.05, whereas in the other groups it ranged between 73.44 and 73.62%. The

  13. Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.

    Science.gov (United States)

    Zhao, Liang; Xing, Tong; Huang, Jichao; Qiao, Yan; Chen, Yulian; Huang, Ming

    2018-02-01

    The objective of this study was to investigate the role of calpain isotypes, especially poultry-specific μ/m-calpain in the proteolysis and meat quality changes of chicken breast muscle during postmortem storage. Calpain activity was detected by casein zymography, while the degradation of titin, desmin and Troponin-T was analyzed by sodium dodecyl sulfate - polyacrylamide gel electrophoresis and western blot. Meat quality indicators such as water holding capacity and tenderness were also studied. The correlation analysis between calpain activity, proteolysis and the changes in meat quality indicators indicated that there were strong correlations for μ-calpain during the first 12 h of storage, while such strong correlations for μ/m-calpain were only found in samples stored from 12 h to 7 days. Our study suggested that μ-calpain played a major role in meat quality changes while μ/m-calpain could also be involved but played a limited role in the proteolysis and meat quality changes during 12 h to 7 days postmortem storage of chicken breast muscle. © 2017 Japanese Society of Animal Science.

  14. The effect of feeding wheat varieties with different grain pigmentation on growth performance, texture, colour and meat sensory traits of broiler chickens

    Directory of Open Access Journals (Sweden)

    Ondřej Šťastník

    2017-01-01

    Full Text Available The feeding effect of of three spring wheat genotypes (Vánek, Konini and UC66049 with different grain colour on growth performance, body composition and meat quality parameters of broiler chickens was tested. Ninety chickens were divided into three groups (control, Konini and UC with 30 chickens in each. The tested genotypes were compares with standard variety Vánek (control with common (red grain colour. The two experimental groups received feed mixtures containing 38.2% of wheats with different grain colour: groups Konini (n = 30 and UC (n = 30 with. The third group (n = 30 had 38.2% of common wheat Vánek cultivar (Control group. The live weight of chickens between the experimental groups and control group was not significant different, as well as body composition and chemical analysis of breast and thigh meat of chickens. The feeding of wheat with different grain colour had no effect on performance parameters of broiler chickens. Breast meat tenderness according to the Razor Blade Shear Force was higher in control group against experimental groups. The colour change was not significantly different in all coordinates. pH values (measured after 1-hour post mortem were found significantly higher in the group fattening with Konini wheat than control and UC groups. Chickens meat from the experimental group was characterised by steady overall quality. The effect of various feeding had no effect on meat quality in terms of relevance to consumers.

  15. Determination of Heavy Metals in Meat, Intestine, Liver, Eggs, and Chicken Using Neutron Activation Analysis and Atomic Absorption Spectrometry

    International Nuclear Information System (INIS)

    Surtipanti, S.; Suwirma, S.; Yumiarti, S.; Mellawati, Yune

    1995-01-01

    The elements As, Cd, Co, Cr, Fe, Hg, Ni, Pb, Sb, se and Zn in meat, intestine, and liver of cow and goat, as well as in broiler, local breed chicken and eggs have been determined using Neutron Activation Analysis and Atomic Absorption Spectrometry. Mercury was determined after being separated radiochemically. The results showed that concentration of the essential elements studied i.e. Cr, Cu, Fe, Zn, Co, and Ni were higher in liver and intestine than in the meat, but still in the normal range, while toxic elements As, Cd, and Pb were undetectable in all samples. (author). 8 refs., 6 tabs

  16. Determination of Heavy Metals in Meat, Intestine, Liver, Eggs, and Chicken Using Neutron Activation Analysis and Atomic Absorption Spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Surtipanti, S; Suwirma, S; Yumiarti, S; Mellawati, Yune [National Atomic Energy Agency, Jakarta (Indonesia), Center for the Application of Isotopes Radiation

    1995-01-01

    The elements As, Cd, Co, Cr, Fe, Hg, Ni, Pb, Sb, se and Zn in meat, intestine, and liver of cow and goat, as well as in broiler, local breed chicken and eggs have been determined using Neutron Activation Analysis and Atomic Absorption Spectrometry. Mercury was determined after being separated radiochemically. The results showed that concentration of the essential elements studied i.e. Cr, Cu, Fe, Zn, Co, and Ni were higher in liver and intestine than in the meat, but still in the normal range, while toxic elements As, Cd, and Pb were undetectable in all samples. (author). 8 refs., 6 tabs.

  17. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

    Directory of Open Access Journals (Sweden)

    Marwan Al-Hijazeen

    2016-06-01

    Full Text Available The objective of this study was to determine the effect of tannic acid (TA on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1 control (none added, (2 2.5 ppm TA, (3 5 ppm TA, (4 10 ppm TA, and (5 5 ppm butylated hydroxyanisole (BHA were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05 lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05 lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage.

  18. The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

    OpenAIRE

    Peter Supuka; Slavomír Marcinčák; Peter Popelka; Vladimír Petrovič; Ladislav Molnár; Iveta Maskaľová; Pavol Kovalík; Dana Marcinčáková; Anna Supuková; Peter Turek

    2015-01-01

    The aim of our study was to determine the effects of supplementation of agrimony extract (Agrimonia eupatoria L.) and a combination of agrimony with sage extract (Salvia officinalis L.) to water during the fattening period of broiler chickens on selected biochemical and antioxidant indicators in blood, and on the nutritional composition and oxidative stability of meat. A total of 117 Cobb 500 chicks were randomly divided on the day of hatching into three groups (n = 39 in each) and fattened f...

  19. Slaughter performance and meat quality of Milanino chickens reared according to a specific free-range program.

    Science.gov (United States)

    Mosca, F; Zaniboni, L; Stella, S; Kuster, C A; Iaffaldano, N; Cerolini, S

    2018-04-01

    The study aimed to characterize meat quality traits of Milanino chickens reared according to a specific free-range farming program. A total of 120 birds was reared straight-run in outdoor pens (8 m2/bird) from 35 d of life and fed ad libitum a low (16%) protein diet. At 180 d of age, 20 birds (10 birds/sex) were slaughtered, and carcass weight data were recorded. After processing, carcasses were refrigerated at 4°C for 24 hours. Then, the right breast and thigh with skin were collected and color parameters, pH, water-holding capacity (WHC), and chemical composition were determined. The left breast and thigh were stored at -20°C until cooking loss and tenderness evaluation. Milanino was confirmed to be a heavy breed with a sexual dimorphism in relation to adult body weight. A high general carcass yield was recorded. Milanino meat was characterized by high protein and low fat contents compared with the standard broiler meat. Differences in meat composition were recorded according to the sex: females presented higher values of dry matter (breast and thigh), protein (breast), and fat (breast and thigh) contents. The meat with skin presented an intense luminosity, and this trait was higher in the females. The muscle color was characterized by high redness and yellowness indices with differences according to the sex: Higher yellowness index was observed in female carcasses, while higher redness index was detected in male breast samples. The pH muscle values were similar to those reported in other autochthonous breeds. WHC values did not show variation between sexes. In contrast, cooking loss values recorded in thigh samples were lower in males compared to females. The degree of tenderness of Milanino meat was not affected by the sex. However, the potential loss of water and the toughness in Milanino meat were low compared to other local chicken breed meat. The present results support the breeding of Milanino chickens for meat production according to its specific

  20. Vancomycin resistance in Enterococcus faecium isolated from Danish chicken meat is located on a pVEF4-like plasmid persisting in poultry for 18 years

    DEFF Research Database (Denmark)

    Leinweber, Helena Augusta Katharina; Alotaibi, Sulaiman Mohammed I; Overballe-Petersen, Søren

    2018-01-01

    traits of VREfm in Danish retail chicken meat. Three out of 40 samples (7.5%) from two slaughterhouses yielded VREfm (vancomycin MIC > 32mg/L). This is the first report of VREfm in Danish retail poultry meat since 2010 (DANMAP). All three VREfm belonged to the sequence type ST32, cluster type CT1068...

  1. Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.

    Science.gov (United States)

    Wen, Siying; Zhou, Guanghong; Song, Shangxin; Xu, Xinglian; Voglmeir, Josef; Liu, Li; Zhao, Fan; Li, Mengjie; Li, Li; Yu, Xiaobo; Bai, Yun; Li, Chunbao

    2015-11-01

    In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestion products with molecular weights of less than 3000 Da were identified with MALDI-TOF-MS and nano-LC-MS/MS. Gastric and jejunal contents obtained from the rats fed the four meat proteins for 7 days were also analyzed. After pepsin digestion, pork, and beef samples had a greater number of fragments in similarity than chicken and fish samples, but the in vitro digestibility was the greatest (p 0.05). A total of 822 and 659 peptides were identified from the in vitro and in vivo digestion products, respectively. Our results could interpret for the differences in physiological functions after the ingestion of different species of meat. © 2015 The Authors. PROTEOMICS Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  2. Do contamination of and exposure to chicken meat and water drive the temporal dynamics of Campylobacter cases?

    Science.gov (United States)

    David, J M; Pollari, F; Pintar, K D M; Nesbitt, A; Butler, A J; Ravel, A

    2017-11-01

    Campylobacteriosis, the most frequent bacterial enteric disease, shows a clear yet unexplained seasonality. The study purpose was to explore the influence of seasonal fluctuation in the contamination of and in the behaviour exposures to two important sources of Campylobacter on the seasonality of campylobacteriosis. Time series analyses were applied to data collected through an integrated surveillance system in Canada in 2005-2010. Data included sporadic, domestically-acquired cases of Campylobacter jejuni infection, contamination of retail chicken meat and of surface water by C. jejuni, and exposure to each source through barbequing and swimming in natural waters. Seasonal patterns were evident for all variables with a peak in summer for human cases and for both exposures, in fall for chicken meat contamination, and in late fall for water contamination. Time series analyses showed that the observed campylobacteriosis summer peak could only be significantly linked to behaviour exposures rather than sources contamination (swimming rather than water contamination and barbequing rather than chicken meat contamination). The results indicate that the observed summer increase in human cases may be more the result of amplification through more frequent risky exposures rather than the result of an increase of the Campylobacter source contamination.

  3. Toxicological and radiological safety of chicken meat irradiated with 7.5 MeV X-rays

    Science.gov (United States)

    Song, Beom-Seok; Lee, Yunjong; Park, Jong-Heum; Kim, Jae-Kyung; Park, Ha-Young; Kim, Dong-Ho; Kim, Chang-Jong; Kang, Il-Jun

    2018-03-01

    This study was conducted to evaluate the toxicological and radiological safety of chicken meat that had been irradiated at 30 kGy with 7.5 MeV X-rays. In a sub-chronic toxicity study, ICR mice were fed X-ray-irradiated chicken meat at 2500 mg/kg body weight daily for 90 days, and no mortality or abnormal clinical signs were observed throughout the study period. However, several hematological and serum biochemical parameters of the ICR mice differed significantly from those in the control group; nevertheless, the observed values were all within the normal range for the respective parameters. In addition, no toxicological effects were determined in male or female mice. Furthermore, no differences in gamma-ray spectrometric patterns were detected between the non-irradiated and irradiated samples, indicating that the radioactivity induced by 7.5 MeV X-ray irradiation was below the detection limit. These results tentatively suggest that chicken meat irradiated with 7.5 MeV X-rays would be safe for human consumption in terms of toxicology and radiology.

  4. Detection of irradiated chicken and fish meats by the determination of Gram negative bacterial count and bacterial endotoxins

    International Nuclear Information System (INIS)

    Badr, H.M.

    2010-01-01

    The aim of this investigation was to study the possibility of detecting irradiated chicken and fish meats by the determination of Gram negative bacteria combined with the determination of endotoxin concentrations. Samples of chicken breast with skin, skinless chicken breast and eviscerated Bolti fish (Tilabia nilotica) were irradiated at room temperature at doses of 0, 1.5 and 3 kGy followed by storage at refrigeration temperature (4 ± 1 degree C) for 12 days or frozen storage at -18 degree C for 60 days. Furthermore, other samples of chicken and Bolti fish were irradiated in the frozen sate at doses of 0, 3, and 7 kGy followed by frozen storage at - 18 degree C for 60 days. Then the enumeration of Gram negative bacteria in conjunction with the determination of endotoxin concentrations were carried out for both irradiated and non-irradiated samples post treatments and during storage in addition to the discovery of Pseudomonas spp. The obtained results showed that chicken and fish samples irradiated at dose of 1.5 kGy could be identified during refrigerated storage for 6 and 9 days, respectively, while all samples irradiated at dose of 3 kGy were identifiable during 12 days of refrigerated storage. Moreover, all irradiated and frozen stored samples were identifiable during their frozen storage (- 18 degree C). The absence of Pseudomonads in all irradiated samples may aid in the differentiation of irradiated and non-irradiated samples especially during refrigerated storage. This method can be applied as a general screening method to predict the possible treatment of chicken and fish meats by ionizing radiation

  5. Energy consumption of NH[sub 3]-emission-low housing systems for meat chickens. Energieverbruik bij NH[sub 3]-emissie-arme huisvestingssystemen voor vleeskuikens; Eindrapportage

    Energy Technology Data Exchange (ETDEWEB)

    Van Middelkoop, J.H.; Van Harn, J.; Van der Hoorn, C.J.M.

    1993-09-01

    Attention is paid to the advantages and disadvantages of manure treatment at a chicken farm with regard to an efficient use of energy in the meat chicken production. The possibility to reduce or to improve the energy consumption, while maintaining the planned reduction of ammonia emission at the stable level, is investigated. By drying the manure, produced by the chickens, quickly, the microbiological processes and therefore the production of ammonia can be prevented. It is concluded that by using floor heating the energy consumption can be reduced, but the ammonia emission not. Keeping meat chickens on a so-called (partially) trampoline floor is not a good alternative for the conventional housing method. Reduction of the ammonia emission causes an increase of the energy consumption. If the ammonia emission of meat chickens on a raised floor is reduced by 90% the electricity consumption will increase 0.18 kWh per chicken, but the use of natural gas will be reduced by 8-10%. By improving the energy efficiency of the drying process (aeration) and determining the optimal climate control for keeping meat chickens on a raised stable litter floor, it appears to be possible to decrease the energy consumption and to improve the energy efficiency while maintaining the planned ammonia reduction. 8 figs., 4 tabs., 7 appendices, 11 refs.

  6. Migration of dioctyladipate plasticizer from food-grade PVC film into chicken meat products: effect of gamma-radiation

    International Nuclear Information System (INIS)

    Goulas, A.E.; Kontominas, M.G.

    1996-01-01

    Food-grade PVC film containing 28.3% dioctyladipate (DOA) plasticizer was used to wrap chicken meat samples, with and without skin, contained in a polystyrene tray. Samples were then irradiated with gamma-radiation [60Co] at doses equal to 4 kGy and 9 kGy corresponding to ''cold pasteurization''. Irraddiation was carried out at 8-10 degrees C and samples were subsequently stored at 4-5 degrees C. Contaminated chicken meat samples were analysed for DOA at intervals between 7 h and 240 h of contact, using an indirect GC method. Identical non-irradiated (control) samples were also analysed for their DOA content. Results showed no statistically significant differences in migrated amounts of DOA between irradiated and non-irradiated samples. Neither were differences observed between samples irradiated at 4 kGy and 9 kGy. This was supported by identical IR spectra recorded for irradiated and non-irradiated samples and leads to the conclusion that, at such intermediate radiation doses ( < or = kGy), the migration characteristics of PVC film are not affected. DOA migration was found to be time dependent, approaching equilibrium after approximately 170 h for the chicken flesh plus skin samples and 120 h for the chicken flesh samples. The amount of DOA migrated into chicken flesh plus skin samples was significantly greater (3.2-22.3 mg/dm2) than that for chicken flesh samples (0.9-8.9 mg/dm2). After 240 h of sample/film contact under refrigeration, loss of DOA was approximately 35.6% for chicken flesh plus skin samples and 14.3% for chicken flesh samples. Sample spoilage, as demonstrated by off-odour development, occurred after approximately 120 h of refrigerated storage. Diffusion coefficients for DOA were calculated and were found to be lower for chicken flesh (1 x 10(-13) than for flesh plus skin (4.4 x 10(-13)) samples

  7. Levels of inclusion in cassava bagasse chicken feed of slow growth: physical and chemical characteristics of meat

    Directory of Open Access Journals (Sweden)

    Aline Ferreira Amorim

    2015-06-01

    Full Text Available The purpose of this study the effect of inclusion levels (0, 10, 20 and 30% of cassava bagasse (BM to the diet on the physical and chemical parameters of raw and cooked meat thigh , drumstick and breast of chicken was to evaluate cutting hillbilly kind of lineage Label rouge® slaughtered at 84 days of age . Analyzes were performed in the laboratory of Animal Nutrition , Universidade Federal do Tocantins – UFT, Escola de Medicina Veterinária e Zootecnia , Campus Araguaína . Forty chicken carcasses, which were divided into half-carcases, half-carcases and 10 for analysis of the chemical composition of raw meat and the other 10 half-carcasses for analysis of chemical composition of cooked meat , they are included in these analyzes the crude protein (CP, ether extract ( EE, dry matter (DM and ash (CZ, with base on the percentage of dry matter, in addition to gross energy (GE and cooking losses. Analyzes were also conducted of the physical attributes of meat (color, pH and texture other 20 half-carcasses. The inclusion of BM in the diet of broilers caipira type cut and cooking affected (P <0.05 the chemical characteristics of meat. Observed in thigh meat linear reduction in the deposition of CZ and linear increase in deposition of PB. Drumstick meat in CP content increased up to the level of 17.22% inclusion of BM corresponding to the deposition of 84.21% CP; and lower levels of EE (19.21% was found in the estimated level of 21.33% inclusion of BM. In breast meat was observed deposition of 29.56% with 2.35% DM inclusion of BM deposition and 88.56% to 13.46% of CP inclusion of BM. However the physical characteristics of meat were not influenced by the levels of inclusion of BM. It is recommended, with base on the chemical composition of the meat, to use up the 20% level of inclusion of BM.

  8. Measurement of true ileal phosphorus digestibility in meat and bone meal for broiler chickens.

    Science.gov (United States)

    Mutucumarana, R K; Ravindran, V; Ravindran, G; Cowieson, A J

    2015-07-01

    An experiment was conducted to estimate true ileal phosphorus (P:) digestibility of 3 meat and bone meal samples (MBM-1, MBM-2: , and MBM-3:) for broiler chickens. Four semipurified diets were formulated from each sample to contain graded concentrations of P. The experiment was conducted as a completely randomized design with 6 replicates (6 birds per replicate) per dietary treatment. A total of 432 Ross 308 broilers were assigned at 21 d of age to the 12 test diets. The apparent ileal digestibility coefficient of P was determined by the indicator method, and the linear regression method was used to determine the true P digestibility coefficient. The apparent ileal digestibility coefficient of P in birds fed diets containing MBM-1 and MBM-2 was unaffected by increasing dietary concentrations of P (P > 0.05). The apparent ileal digestibility coefficient of P in birds fed the MBM-3 diets decreased with increasing P concentrations (linear, P digestibility of MBM-1, MBM-2, and MBM-3 was determined to be 0.693, 0.608, and 0.420, respectively. True ileal P digestibility coefficients determined for MBM-1 and MBM-2 were similar (P digestible P contents of MBM-1, MBM-2, and MBM-3 were determined to be 37.5 and 26.0; 60.2 and 36.6; and 59.8 and 25.1 g/kg, respectively, on an as-fed basis. © 2015 Poultry Science Association Inc.

  9. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

    Science.gov (United States)

    Byrne, D V; Bredie, W L P; Mottram, D S; Martens, M

    2002-06-01

    Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography-mass spectrometry (GC-MS) was carried out on a representative sub-set (160, 180, 190(o)C, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of 'rancid' and 'sulphur/rubber' sensory notes and a concurrent decrease of chicken 'meaty' characteristics. Increasing cooking temperature resulted in meat samples with a more 'roasted', 'toasted' and 'bitter' sensory nature. Moreover, the 'roasted' character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the 'rancid' aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the 'sulphur/rubber' note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.

  10. Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag-Cu Nanoparticles and Essential Oil.

    Science.gov (United States)

    Ahmed, Jasim; Arfat, Yasir Ali; Bher, Anibal; Mulla, Mehrajfatema; Jacob, Harsha; Auras, Rafael

    2018-04-16

    Plasticized polylactide (PLA) composite films with multifunctional properties were created by loading bimetallic silver-copper (Ag-Cu) nanoparticles (NPs) and cinnamon essential oil (CEO) into polymer matrix via compression molding technique. Rheological, structural, thermal, barrier, and antimicrobial properties of the produced films, and its utilization in the packaging of chicken meat were investigated. PLA/PEG/Ag-Cu/CEO composites showed a very complex rheological system where both plasticizing and antiplasticizing effects were evident. Thermal properties of plasticized PLA film with polyethylene glycol (PEG) enhanced considerably with the reinforcement of NPs whereas loading of CEO decreased glass transition, melting, and crystallization temperature. The barrier properties of the composite films were reduced with the increase of CEO loading (P films were visualized by FTIR spectra. Rough and porous surfaces of the films were evident by scanning electron microscopy. The effectiveness of composite films was tested against Salmonella Typhimurium, Campylobacter jejuni and Listeria monocytogenes inoculated in chicken samples, and it was found that the films loaded with Ag-Cu NPs and 50% CEO showed maximum antibacterial action during 21 days at the refrigerated condition. The produced PLA/Ag-Cu/CEO composite films can be applied to active food packaging. The nanoparticles and essential oil loaded PLA composite films are capable of exhibiting antimicrobial effects against Gram (+) and (-) bacteria, and extend the shelf-life of chicken meat. The bionanocomposite films showed the potential to be manufactured commercially because of the thermal stability of the active components during the hot-press compression molding process. The developed bionanocomposites could have practical importance and open a new direction for the active food packaging to control the spoilage and the pathogenic bacteria associated with the fresh chicken meat. © 2018 Institute of Food

  11. Effects of Storage Time on the Quality of Local Chicken Meat

    African Journals Online (AJOL)

    Addressing factors that affect meat quality ... pH values were measured for each sample followed by storage at -20oC to arrest further changes in meat. .... nutritional value in addition to other physical .... Meat and meat products in human.

  12. Genome-wide characterization of genetic variants and putative regions under selection in meat and egg-type chicken lines.

    Science.gov (United States)

    Boschiero, Clarissa; Moreira, Gabriel Costa Monteiro; Gheyas, Almas Ara; Godoy, Thaís Fernanda; Gasparin, Gustavo; Mariani, Pilar Drummond Sampaio Corrêa; Paduan, Marcela; Cesar, Aline Silva Mello; Ledur, Mônica Corrêa; Coutinho, Luiz Lehmann

    2018-01-25

    Meat and egg-type chickens have been selected for several generations for different traits. Artificial and natural selection for different phenotypes can change frequency of genetic variants, leaving particular genomic footprints throghtout the genome. Thus, the aims of this study were to sequence 28 chickens from two Brazilian lines (meat and white egg-type) and use this information to characterize genome-wide genetic variations, identify putative regions under selection using Fst method, and find putative pathways under selection. A total of 13.93 million SNPs and 1.36 million INDELs were identified, with more variants detected from the broiler (meat-type) line. Although most were located in non-coding regions, we identified 7255 intolerant non-synonymous SNPs, 512 stopgain/loss SNPs, 1381 frameshift and 1094 non-frameshift INDELs that may alter protein functions. Genes harboring intolerant non-synonymous SNPs affected metabolic pathways related mainly to reproduction and endocrine systems in the white-egg layer line, and lipid metabolism and metabolic diseases in the broiler line. Fst analysis in sliding windows, using SNPs and INDELs separately, identified over 300 putative regions of selection overlapping with more than 250 genes. For the first time in chicken, INDEL variants were considered for selection signature analysis, showing high level of correlation in results between SNP and INDEL data. The putative regions of selection signatures revealed interesting candidate genes and pathways related to important phenotypic traits in chicken, such as lipid metabolism, growth, reproduction, and cardiac development. In this study, Fst method was applied to identify high confidence putative regions under selection, providing novel insights into selection footprints that can help elucidate the functional mechanisms underlying different phenotypic traits relevant to meat and egg-type chicken lines. In addition, we generated a large catalog of line-specific and common

  13. Oxidative stability of chicken meat after propolis extract application in their diets

    Directory of Open Access Journals (Sweden)

    Marek Bobko

    2015-05-01

    Full Text Available In the experiment, the effect of the addition of propolis extract in a feed mixture for chicken broilers Hubbard JV on oxidative stability of breast and thigh muscles during refrigerated storage was investigated. In the experiment were included 90 pieces of one day-old chicks, which were divided into 3 groups (control, E1 and E2. Chickens were fed by ad libitum system until the age of 42 days. These feed mixtures were made without antibiotics preparation and coccidiostats.  Propolis extract in an amount of 150 mg.kg-1 (E1 and 450 mg.kg-1 (E2 was added into feed mixtures for experimental groups. During whole period of refrigerated storage were higher values of MDA determined in control group compare to experimental groups. The higher average MDA value determined in breast muscels of broiler chicken hybrid combination Hubbard JV was in samples of control group (0.157 mg.kg-1 compared to experimental groups E1 (0.140 mg.kg-1 and E2 (0.130 mg.kg-1 after 6-month of refrigerated storage. Significantly higher values of MDA were determined in control group compare to second experimental group from fourth month to the end of storage. The significantly lower value of MDA was determinated in first experimental group compare to control only at 6 month of storage. Trend of thigh muscle oxidation stability of chicken hybrid combination Hubbard JV was during 6 months of refrigerated storage similar than in breast muscle. The higher average MDA value determined in thigh muscels was in samples of control group (0.170 mg.kg-1 compared to experimental groups E1 (0.150 mg.kg-1 and E2 (0.139 mg.kg-1 after 6-month of refrigerated storage. Significantly higher values of MDA were determined in control group compare to second experimental group from fourth month to the end of storage. Higher amount of MDA in thigh muscle compare to breast muscle is due to by higher amount of fat occurred in thigh muscle. Normal 0 21 false false false SK X-NONE X-NONE

  14. Free range and deep litter poultry production systems: effect on performance, carcass yield and meat composition of cockerel chickens.

    Science.gov (United States)

    Sogunle, Olajide Mark; Olaniyi, Olagoke Ayobami; Egbeyale, Lawrence Tokunbo; Akinola, Olufemi Sunday; Shittu, Taofeek A; Abiola, Samuel Soladoye; Ladokun, Abimbola O; Sobayo, Richard Abayomi

    2013-01-01

    This study was carried out on 150 cockerel chickens each of Harco Black and Novogen strains to determine their performance, carcass yield and meat composition on free range and deep litter production systems. The birds were brooded for 4 weeks and thereafter allotted to the different production systems for a period of 12 weeks. Each production system was allotted 150 chicks (75 chicks per strain) with three replicates of 25 chicks. The birds on deep litter production system were fed ad libitum while each bird on free range was fed 50 % of its daily feed requirement. On the 84 th day, a total of 36 birds were randomly selected for analysis of the carcass yield and meat composition. The data generated were subjected to a two-way analysis of variance in a 2 × 2 factorial experimental arrangement. Novogen strain consumed less feed (P free range and had the best feed/gain (2.72). A higher (P free range. The tibia proximal length and breadth, and tibia distal length and breadth were significantly (P free range, Harco black had more meat (85.69 g) than bone (18.07 g) in the breast while Novogen had the lowest meat/bone (2.38). Conclusively, Novogen strain should be raised on free range for a better performance in terms of feed/gain, but for higher meat composition, Harco black is a better strain.

  15. Shiga toxin-producing Escherichia coli isolated from chicken meat in Iran: serogroups, virulence factors, and antimicrobial resistance properties.

    Science.gov (United States)

    Momtaz, Hassan; Jamshidi, Alireza

    2013-05-01

    The aim of the current study was to determine the virulence factors, serogroups, and antibiotic resistance properties of Shiga toxin-producing Escherichia coli isolated from chicken meat samples. A total of 422 chicken meat samples were collected from 5 townships of Iran. Specimens were immediately transferred to the laboratory in a cooler with an ice pack. Samples were cultured, and the positive culture samples were analyzed by PCR assays. Finally, the antimicrobial susceptibility test was performed using the disk diffusion method in Mueller-Hinton agar. According to the results, out of 422 samples, 146 (34.59%) were confirmed to be E. coli positive and among E. coli-positive samples, 51 (34.93%) and 31 (21.23%) were from attaching and effacing E. coli (AEEC) and enterohemorrhagic E. coli (EHEC) subgroups, respectively. All of the EHEC-positive samples had all stx1, eaeA, and ehly virulence genes, whereas only 5 (9.80%) of AEEC subgroup had all stx1, stx2, and eaeA genes. As the data revealed, O157 was the most prevalent and O111 was the least prevalent strains in the Shiga toxin-producing E. coli (STEC) population. Among STEC strains, sulI and blaSHV had the highest and lowest incidence rate, respectively. There was a high resistance to tetracycline (76.82%), followed by chloramphenicol (73.17%) and nitrofurantoin (63.41%), but there was low resistance to cephalotine (7.31%) antibiotics in isolated strains. Results shows that the PCR technique has a high performance for detection of serogroups, virulence genes, and antibiotic resistance genes in STEC strains. This study is the first prevalence report of detection of virulence genes, serogroups, and antibiotic resistance properties of STEC strains isolated from chicken meat samples in Iran. Based on the results, chicken meat is one of the main sources of STEC strains and its virulence factors in Iran, so an accurate meat inspection would reduce disease outbreaks.

  16. Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system.

    Science.gov (United States)

    Rivera, J A; Sebranek, J G; Rust, R E

    2000-05-01

    Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) as affected by pH and various salts in a high-moisture model system. The % WRC for meat by-products and MSC was increased by increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (pmeat by-products. Meat by-product % WRC was not signifcantly (p>0.05) affected by salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken viscera had the lowest (pmeat by-products and MSC. Strong negative correlations (p<0.05) were obtained for texture with total collagen, soluble collagen and high ionic strength soluble (HIS) proteins. These results should be considered for product quality changes when these by-products are used in formulation of high moisture pet food products.

  17. Enrichment of conjugated linoleic acid (CLA) in hen eggs and broiler chickens meat by lactic acid bacteria.

    Science.gov (United States)

    Herzallah, Saqer

    2013-01-01

    1. The aim of this work was to compare conjugated linoleic acid (CLA) concentrations in chickens supplemented with 4 American Tissue Culture Collection (ATCC) bacterial strains, Lactobacillus plantarum, Lactobacillus lactis, Lactobacillus casei and Lactobacillus fermentum, and 4 isolates of Lactobacillus reuteri from camel, cattle, sheep and goat rumen extracts. 2. Micro-organisms were grown anaerobically in MRS broth, and 10(6) CFU/ml of bacteria were administered orally to mixed-sex, 1-d-old broiler chickens weekly for 4 weeks and to 23-week-old layer hens weekly for 6 weeks. 3. The 4 strains were evaluated for their effects on synthesis of CLA in hen eggs and broiler meat cuts. 4. Administration of pure Lactobacillus and isolated L. reuteri strains from camel, cattle, goat and sheep led to significantly increased CLA concentrations of 0.2-1.2 mg/g of fat in eggs and 0.3-1.88 mg/g of fat in broiler chicken flesh homogenates of leg, thigh and breast. 5. These data demonstrate that lactic acid bacteria of animal origin (L. reuteri) significantly enhanced CLA synthesis in both eggs and broiler meat cuts.

  18. FEEDING EFFECT OF INULIN DERIVED FROM DAHLIA TUBER COMBINED WITH Lactobacillus sp. ON MEAT PROTEIN MASS OF CROSSBRED KAMPONG CHICKEN

    Directory of Open Access Journals (Sweden)

    Z. H. Abdurrahman

    2016-03-01

    Full Text Available The objective of the study was to determine the effects of feeding Lactobacillus species (Lactobacillus sp. and inulin derived from dahlia tuber powder on antioxidant activity, calcium mass, and protein mass of crossbred kampong chicken meat. A total of  168 birds of 21 days old crossbred kampong chickens were randomly allocated into 6 treatments with four replications per treatment. The present experiment was assigned in  a completely randomized design with 2 x 3 factorial scheme. The first factor was levels of dahlia tuber powder, namely 0.8% (A1 and 1.2% (A2, and the second factor was levels of Lactobacillus sp., namely none (B0, 1.2 mL (108 cfu/mL/B1 and 2.4 mL (108 cfu/mL/B2. The parameters measured were antioxidant activity, meat calcium and protein mass. Data were subjected to analysis of variance and followed by Duncan multiple range test (P<0.05 when the treatment indicated significant effect. The supplementation of dahlia tuber powder and Lactobacillus sp. significantly (P<0.05 increased antioxidant activity and protein mass of meat. However, calcium mass of meat was not significantly affected by treatments. In conclusion, feeding dahlia tuber powder at the level of 1.2% combined with Lactobacillus sp. at 1.2 mL (108 cfu/mL, can be categorized as the best combination based on the increase in antioxidant activity and meat protein mass.  

  19. Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems.

    Science.gov (United States)

    Dalziel, Courtney J; Kliem, Kirsty E; Givens, D Ian

    2015-07-15

    This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (Porganic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; POrganic meat was also lower (Pvs. 180 mg/100 g) and, whilst it contained more (Pvs. 13.7 mg/100 g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n-3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

    International Nuclear Information System (INIS)

    Badr, H.M.; Rady, A.H.; Abdel-Daiem, M.H.; Khalaf, H.

    2005-01-01

    The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

  1. Use of Vitamin D and Its Metabolites in Broiler Chicken Feed on Performance, Bone Parameters and Meat Quality

    Directory of Open Access Journals (Sweden)

    Ana Flávia Quiles Marques Garcia

    2013-03-01

    Full Text Available The objective of this experiment was to assess the use of different vitamin D metabolites in the feed of broiler chickens and the effects of the metabolites on performance, bone parameters and meat quality. A total of 952 one-day-old male broiler chicks were distributed in a completely randomised design, with four treatments, seven replicates and 34 birds per experimental unit. The treatments consisted of four different sources of vitamin D included in the diet, D3, 25(OHD3, 1,25(OH2D3, and 1α(OHD3, providing 2000 and 1600 IU of vitamin D in the starter (1 to 21 d and growth phases (22 to 42 d, respectively. Mean weight, feed:gain and weight gain throughout the rearing period were less in animals fed 1α(OHD3 when compared with the other treatments (p0.05 for various bone parameters. Meat colour differed among the treatments (p>0.05. All of the metabolites used in the diets, with the exception of 1α(OHD3, can be used for broiler chickens without problems for performance and bone quality, however, some aspects of meat quality were affected.

  2. Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

    Science.gov (United States)

    Bai, Wen Kai; Zhang, Fei Jing; He, Tian Jin; Su, Peng Wei; Ying, Xiong Zhi; Zhang, Li Li; Wang, Tian

    2016-01-01

    This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS+, H2O2), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1α), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4°C. PMID:27907152

  3. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

    Science.gov (United States)

    Hassanzadeh, Parviz; Tajik, Hossein; Rohani, Seyed Mehdi Razavi; Moradi, Mehran; Hashemi, Mohammad; Aliakbarlu, Javad

    2017-12-01

    The present study was conducted to evaluate the combined effect of low-dose gamma irradiation (2.5 kGy) and chitosan edible coating (2%) containing grape seed extract (GSE) (0.1%) on the microbial, chemical and sensorial quality of chicken breast meat during 21 days of storage at 4 °C. The samples were periodically analyzed for microbiological (aerobic mesophilic and psychrotrophic counts), chemical (TBA, pH, aw) and sensorial (odor, appearance, and overall acceptability) characteristics. Results indicated that irradiation and the active coating had significant (P ≤ 0.05) effects on reduction of bacterial growth with at least a 14-day extension of shelf life. Results represented the protective effect of chitosan coating containing GSE against induced lipid oxidation by irradiation. All chitosan-coated samples showed lower TBA and pH values than other treatments during storage, and no significant (P > 0.05) difference was observed due to irradiation in TBA values. Results also indicated that the application of chitosan coating significantly improved the sensorial quality of the samples, and none of the evaluated sensorial attributes was significantly affected by irradiation. Based on the results obtained in this study, the application of low-dose gamma irradiation and chitosan coating containing GSE was effective in preserving the quality of fresh chicken meats and is recommended in meat products.

  4. Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed.

    Science.gov (United States)

    Qi, Jun; Li, Xiao; Zhang, Wenwen; Wang, Huhu; Zhou, Guanghong; Xu, Xinglian

    2018-02-01

    This study assessed the influence of stewing (1, 2 or 3 h) on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken, which is a popular broiler chicken in Asia. Results indicated that longer stewing considerably increased cooking loss of the chicken carcass and tenderness of thigh meat. After 3 h of stewing, protein digestibility decreased from 90.5% to 80.3% and fiber diameter decreased by 8.63 μm. The shear force value of breast meat decreased from 32.34 N at 1 h to 10.29 N at 2 h, and then increased to 39.98 N at 3 h. The texture profile of breast meat remarkably decreased during stewing. Moreover, increased stewing time induced longitudinal and transversal shrinkage of muscle fibers and the degradation of the myosin heavy chain. These findings suggested that prolonged stewing (3 h) resulted in decreased meat qualities, based on the changes in cooking loss, digestibility and texture profile, but that stewing for 2 h increased thigh and breast tenderness. Producers could utilize this information to stew yellow-feathered chicken meat with desirable qualities. © 2017 Japanese Society of Animal Science.

  5. Transcriptional analysis of liver from chickens with fast (meat bird), moderate (F1 layer x meat bird cross) and low (layer bird) growth potential.

    Science.gov (United States)

    Willson, Nicky-Lee; Forder, Rebecca E A; Tearle, Rick; Williams, John L; Hughes, Robert J; Nattrass, Greg S; Hynd, Philip I

    2018-05-02

    Divergent selection for meat and egg production in poultry has resulted in strains of birds differing widely in traits related to these products. Modern strains of meat birds can reach live weights of 2 kg in 35 d, while layer strains are now capable of producing more than 300 eggs per annum but grow slowly. In this study, RNA-Seq was used to investigate hepatic gene expression between three groups of birds with large differences in growth potential; meat bird, layer strain as well as an F1 layer x meat bird. The objective was to identify differentially expressed (DE) genes between all three strains to elucidate biological factors underpinning variations in growth performance. RNA-Seq analysis was carried out on total RNA extracted from the liver of meat bird (n = 6), F1 layer x meat bird cross (n = 6) and layer strain (n = 6), males. Differential expression of genes were considered significant at P layers (19%), 2935 DE between meat birds and the cross (9.6%) and 493 DE between the cross and layers (1.6%). Comparisons between the three groups identified 155 significant DE genes. Gene ontology (GO) enrichment and Kyoto Encyclopaedia of Genes and Genomes (KEGG) pathway analysis of the 155 DE genes showed the FoxO signalling pathway was most enriched (P = 0.001), including genes related to cell cycle regulation and insulin signalling. Significant GO terms included 'positive regulation of glucose import' and 'cellular response to oxidative stress', which is also consistent with FoxOs regulation of glucose metabolism. There were high correlations between FoxO pathway genes and bodyweight, as well as genes related to glycolysis and bodyweight. This study revealed large transcriptome differences between meat and layer birds. There was significant evidence implicating the FoxO signalling pathway (via cell cycle regulation and altered metabolism) as an active driver of growth variations in chicken. Functional analysis of the FoxO genes is required to

  6. Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

    Science.gov (United States)

    Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

  7. Comparison of Carcass Characteristics, Meat Quality, and Blood Parameters of Slow and Fast Grown Female Broiler Chickens Raised in Organic or Conventional Production System

    Science.gov (United States)

    Cömert, Muazzez; Şayan, Yılmaz; Kırkpınar, Figen; Bayraktar, Ö. Hakan; Mert, Selim

    2016-01-01

    The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slow-growing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (pcarcass characteristics of female chickens was genotype, whereas the organic system contributed to enhanced meat quality. These findings provide a better understanding of the relative roles of genotype and production systems in female broiler characteristics, and might aid producers in designing their facilities to optimize yield and quality while maintaining acceptable animal welfare standards. PMID:26954206

  8. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

    Science.gov (United States)

    Fouladkhah, Aliyar; Geornaras, Ifigenia; Nychas, George-John; Sofos, John N

    2013-02-01

    This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased (P 2.4 to 5.0 (90 s) log CFU/g. With similar trends across different marinates, the high levels of L. monocytogenes survivors found after microwave reheating, especially after storage for more than 2 d, indicate that length of storage and reheating time need to be considered for safe consumption of leftover cooked chicken. © 2013 Institute of Food Technologists®

  9. Microbiological and other characteristics of chicken breast meat following electron-beam and sous-vide treatments

    International Nuclear Information System (INIS)

    Shamsuzzaman, K.; Chuaqui-Offermanns, N.; Lucht, L.; McDougall, T.; Borsa, J.

    1992-01-01

    The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81-861 (10(5) CFU/G), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6 degrees C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 10(7) CFU/g after 8 weeks at 2 degrees C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2 degrees C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with, sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat

  10. Prevalence of the Antibiotic Resistance Genes in Coagulase-Positive-and Negative-Staphylococcus in Chicken Meat Retailed to Consumers.

    Science.gov (United States)

    Osman, Kamelia; Badr, Jihan; Al-Maary, Khalid S; Moussa, Ihab M I; Hessain, Ashgan M; Girah, Zeinab M S Amin; Abo-Shama, Usama H; Orabi, Ahmed; Saad, Aalaa

    2016-01-01

    The use of antibiotics in farm management (growing crops and raising animals) has become a major area of concern. Its implications is the consequent emergence of antibiotic resistant bacteria (ARB) and accordingly their access into the human food chain with passage of antibiotic resistance genes (ARG) to the normal human intestinal microbiota and hence to other pathogenic bacteria causative human disease. Therefore, we pursued in this study to unravel the frequency and the quinolone resistance determining region, mec A and cfr genes of methicillin-susceptible Staphylococcus aureus (MSSA), methicillin-resistant S. aureus (MRSA), methicillin-resistant coagulase-negative staphylococci (MRCNS) and methicillin-susceptible coagulase-negative staphylococci (MSCNS) isolated from the retail trade of ready-to-eat raw chicken meat samples collected during 1 year and sold across the Great Cairo area. The 50 Staphylococcus isolated from retail raw chicken meat were analyzed for their antibiotic resistance phenotypic profile on 12 antibiotics (penicillin, oxacillin, methicillin, ampicillin-sulbactam, erythromycin, tetracycline, clindamycin, gentamicin, ciprofloxacin, chloramphenicol, sulfamethoxazole-trimethoprim, and vancomycin) and their endorsement of the quinolone resistance determining region, mec A and cfr genes. The isolation results revealed 50 isolates, CPS (14) and CNS (36), representing ten species ( S. aureus, S. hyicus, S. epidermedius, S. lugdunensis, S. haemolyticus, S. hominus, S. schleiferi, S. cohnii, S. intermedius , and S. lentus ). Twenty seven isolates were methicillin-resistant. Out of the characterized 50 staphylococcal isolates, three were MRSA but only 2/3 carried the mec A gene. The ARG that bestows resistance to quinolones, β-lactams, macrolides, lincosamides, and streptogramin B [MLS( B )] in MRSA and MR-CNS were perceived. According to the available literature, the present investigation was a unique endeavor into the identification of the quinolone

  11. Chicken and Food Poisoning

    Science.gov (United States)

    ... this? Submit What's this? Submit Button Past Emails Chicken and Food Poisoning Language: English (US) Español (Spanish) ... on Facebook Tweet Share Compartir Americans eat more chicken every year than any other meat. Chicken can ...

  12. Identification of VanN-type vancomycin resistance in an Enterococcus faecium isolate from chicken meat in Japan.

    Science.gov (United States)

    Nomura, Takahiro; Tanimoto, Koichi; Shibayama, Keigo; Arakawa, Yoshichika; Fujimoto, Shuhei; Ike, Yasuyoshi; Tomita, Haruyoshi

    2012-12-01

    Five VanN-type vancomycin-resistant Enterococcus faecium strains were isolated from a sample of domestic chicken meat in Japan. All isolates showed low-level resistance to vancomycin (MIC, 12 mg/liter) and had the same pulsed-field gel electrophoresis profile. The vancomycin resistance was encoded on a large plasmid (160 kbp) and was expressed constitutively. The VanN-type resistance operon was identical to the first resistance operon to be reported, with the exception of a 1-bp deletion in vanT(N) and a 1-bp substitution in vanS(N).

  13. The potential of rapid visco-analysis starch pasting profiles to gauge the quality of sorghum as a feed grain for chicken-meat production

    OpenAIRE

    Ha H. Truong; Ali Khoddami; Amy F. Moss; Sonia Y. Liu; Peter H. Selle

    2017-01-01

    Thirteen extensively characterised grain sorghum varieties were evaluated in a series of 7 broiler bioassays. The efficiency of energy utilisation of broiler chickens offered sorghum-based diets is problematic and the bulk of dietary energy is derived from sorghum starch. For this reason, rapid visco-analysis (RVA) starch pasting profiles were determined as they may have the potential to assess the quality of sorghum as a feed grain for chicken-meat production. In review, it was found that co...

  14. Incidence of Shiga toxin-producing Escherichia coli strains in beef, pork, chicken, deer, boar, bison, and rabbit retail meat.

    Science.gov (United States)

    Magwedere, Kudakwashe; Dang, Huu Anh; Mills, Edward W; Cutter, Catherine N; Roberts, Elisabeth L; DeBroy, Chitrita

    2013-03-01

    The objective of the current study was to determine the incidence of contamination by the top 7 Shiga toxin-producing Escherichia coli (STEC) O-groups, responsible for the majority of E. coli infections in human beings, in retail meat from different animal species. Samples from ground beef (n = 51), ground pork (n = 16), ground chicken (n = 16), and game meat (deer, wild boar, bison, and rabbit; n = 55) were collected from retail vendors for the detection of 7 STEC O-groups (O26, O45, O103, O111, O121, O145, and O157). Meat samples were tested by using a multiplex polymerase chain reaction assay targeting the wzx gene of O antigen gene clusters of the 7 STEC O-groups. The positive samples were further tested for Shiga toxin genes (stx1 and stx2). Out of a total of 83 ground beef, pork, and chicken samples, 17 (20%) carried O121, 9 (10%) carried O45, 8 (9%) carried O157, 3 (3%) carried O103, and 1 (1%) carried O145. None of the samples were positive for O26, O111, or the stx gene. All 3 white-tailed deer samples (100%) were positive for O45, O103, or both, 2 (10%) out of 20 red deer samples exhibited the presence of O103, and all 3 bison samples were contaminated with either O121, O145, or O157. One sample from ground deer, contaminated with E. coli O45, carried the stx1 gene. This preliminary investigation illustrates the importance of microbiological testing of pathogens in meat products, as well as the recognized need for increased surveillance and research on foodborne pathogens.

  15. Meat and Fish Entree Item Production Guides Prepared for Walter Reed Army Medical Center

    Science.gov (United States)

    1977-04-01

    diced Salt 0.41 Vinegar, cider 0.32 Sugar, granulated 0.27 Paprika 0.13 Garlic, dehydrated 0.05 granular Pepper, black, ground 0!01 ARROZ CON...table pans. ARROZ CON POI.l.O Ingredients Percent Pounds Grans Procedure TarALs 100.00 2$708 NarES: 1. Reheating: Reheat in a convection oven at...yield from raw weigpt-~to cooked edible (boned) meat. Edible weight of chicken equals 12 lb {5443 g). 68 ARROZ CON POLLO Meat 1. Bacon - NSN

  16. Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking.

    Science.gov (United States)

    Perez, T I; Zuidhof, M J; Renema, R A; Curtis, J M; Ren, Y; Betti, M

    2010-03-01

    The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked omega-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the alpha-linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen-raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxysterols in frozen-raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen-raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at -30 degrees C no antioxidant protection was observed.

  17. Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens.

    Science.gov (United States)

    Stadig, Lisanne M; Rodenburg, T Bas; Reubens, Bert; Aerts, Johan; Duquenne, Barbara; Tuyttens, Frank A M

    2016-12-01

    Demand for meat from free-range broiler chickens is increasing in several countries. Consumers are motivated by better animal welfare and other product attributes such as quality and taste. However, scientific literature is not unanimous about whether free-range access influences quality, composition, and taste of the meat. Because chickens normally do not use free-range areas optimally, it is possible that provision of more suitable shelter will lead to more pronounced differences between chickens raised indoors and outdoors. In this study, an experiment with 2 production rounds of 600 slow-growing broilers each was performed. In each round, 200 chickens were raised indoors (IN), 200 had free-range access to grassland with artificial shelter (AS), and 200 had free-range access to short-rotation coppice with willow (SRC). Free-range use, feed intake, and growth were monitored, and after slaughter (d72) meat quality, composition, and taste were assessed. Free-range use was higher in SRC than in AS chickens (42.8 vs. 35.1%, P free-range access was darker (P = 0.021) and yellower (P = 0.001) than that of IN chickens. Ultimate pH was lower (5.73 vs. 5.79; P = 0.006) and drip loss higher (1.29 vs. 1.09%; P = 0.05) in IN versus AS chickens. The percentage of polyunsaturated fatty acids was higher in AS than in IN meat (35.84 vs. 34.59%; P = 0.021). The taste panel judged breast meat of SRC chickens to be more tender (P = 0.003) and less fibrous (P = 0.013) compared to that of AS and IN chickens, and juicier compared to the IN chickens (P = 0.017). Overall, free-range access negatively affected slaughter weight, but positively affected meat quality, taste, and composition. Only a few differences between AS and SRC were found, possibly due to limited differences in free-range use. © 2016 Poultry Science Association Inc.

  18. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

    OpenAIRE

    Das, Rashmi; Pawar, Deepthi P.; Modi, Vinod Kumar

    2011-01-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried prod...

  19. Reduction of activity concentration of radiocesium in meat by preparation of heat-pressure bowling

    International Nuclear Information System (INIS)

    Dvorak, P.; Kunova, V.

    2006-01-01

    The meat (Sus stroma) was salted (5 g NaCl to 100 g meat) before preparation by heat pressure bowling - 15 minutes. There was reached drop of activity concentration of radiocesium about 50 % (from 42.7 % to 58.3 %). The meat had activity concentration of radiocesium 106 Bq · kg -1 . The activity concentration of radiocesium was reduced on average to 53 Bq · kg -1 . The activity concentration of 137 Cs was measured by gamma-spectrometry. (authors)

  20. Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

    Science.gov (United States)

    Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

    2017-09-01

    In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

  1. Public health risk of trace metals in fresh chicken meat products on the food markets of a major production region in southern China.

    Science.gov (United States)

    Hu, Yuanan; Zhang, Wenfeng; Chen, Gang; Cheng, Hefa; Tao, Shu

    2018-03-01

    Because most chickens are reared in intensive farms, where a range of feed additives are used routinely, concerns have been raised on the potential public health risk of chicken product consumption. This study was conducted to characterize the contents of trace metals in fresh chicken tissues (354 samples) on the food markets in Guangdong province of southern China, a major region of chicken production with heavy per capita chicken consumption, and to assess the public health risk from chronic dietary exposure to the trace metals through chicken consumption. With the exception of Cr, Ni, and Pb, the contents of trace metals were generally higher in the chicken giblets (livers, gizzards, hearts, and kidneys) compared to muscles (breasts and drumsticks). Chicken tissues from the urban markets generally contained higher levels of As, Cu, Mn, and Zn than those from the rural markets, while the contents of Pb were typically higher in the chicken muscles from the rural markets. Results of statistical analyses indicate that Cu, Zn, and As in the chicken tissues derived mainly from the feeds, which is consistent with the widespread use of Cu, Zn, and phenylarsenic compounds as feed supplements/additives in intensive poultry farming. No non-carcinogenic risk is found with the consumption of fresh chicken meat products on the food markets, while approximately 70% of the adult population in Guangzhou and 30% of those in Lianzhou have bladder and lung cancer risk above the serious or priority level (10 -4 ), which arises from the inorganic arsenic contained in the chicken tissues. These findings indicate that the occurrence of inorganic arsenic at elevated levels in chicken tissues on the food markets in Guangdong province poses a significant public health risk, thus the use of phenylarsenic feed additives in China's poultry farming should be significantly reduced and eventually phased out. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Prevalence of Antibiotic-resistance Enterobacteriaceae strains Isolated from Chicken Meat at Traditional Markets in Surabaya, Indonesia

    Science.gov (United States)

    Yulistiani, R.; Praseptiangga, D.; Supyani; Sudibya; Raharjo, D.; Shirakawa, T.

    2017-04-01

    Antibiotic resistance in bacteria from the family Enterobacteriaceae is an important indicator of the emergence of resistant bacterial strains in the community. This study investigated the prevalence of antibiotic-resistant Enterobacteriaceae isolated from chicken meat sold at traditional markets in Surabaya Indonesia. In all, 203 isolates (43 Salmonella spp., 53 Escherichia coli, 16 Shigella spp., 22 Citrobacter spp., 13 Klebsiella spp, 24 Proteus spp., 15 Yersinia spp., 7 Enterobacter spp., 6 Serratia spp., 3 Edwardsiella spp. were resistant to tetracycline (69.95 %), nalidixid acid (54.19 %), sulfamethoxazole/sulfamethizole (42.36 %), chloramphenicol (12.81%), cefoxitin (6.40 %), gentamicin (5.91 %). Tetracycline was the antimicrobial that showed the highest frequency of resistance among Salmonella, E. coli, Citrobacter, Proteus and Erdwardsiella isolates, and nalidixid acid was second frequency of resistance. Overall, 124 (61.08 %) out of 203 isolates demonstrated multidrug resistance to at least two unrelated antimicrobial agents. The high rate of antimicrobial resistance in bacterial isolates from chicken meat may have major implications for human and animal health with adverse economic implications.

  3. Antibacterial activity of herbal extracts against multi-drug resistant Escherichia coli recovered from retail chicken meat.

    Science.gov (United States)

    Shaheen, Arfat Yousaf; Sheikh, Ali Ahmad; Rabbani, Masood; Aslam, Asim; Bibi, Tasra; Liaqat, Fakhra; Muhammad, Javed; Rehmani, Shafqat Fatima

    2015-07-01

    Increasing incidence rate of multiple drug resistance in Escherichia coli (E. coli) due to extensive uses of antibiotics is a serious challenge to disease treatment. Contaminated retail chicken meat is one of the major sources of spread of multi drug resistant (MDR) E. coli. Current study has been conducted to study the prevalence of MDR E. coli in retail chicken meat samples from Lahore city of Pakistan and it was found that 73.86% of E. coli isolates have MDR pattern. In vitro evaluation of antibacterial activity of crude ethanolic extracts of six herbs against MDR E. coli phenotypes has revealed that clove and cinnamon have maximum zones of inhibition as compared to other herbal extracts. Mint and coriander gave the intermediate results while garlic and kalonji showed the least antibacterial activity against the MDR E. coli phenotypes using the agar well diffusion technique. Average Minimum Inhibitory Concentrations (MICs) for clove, mint, cinnamon, coriander, kalonji and garlic extracts were 1.15, 1.38, 0.5, 1.99, 2.41, 8.60 mg/mL respectively using the broth micro dilution method. The results obtained in present study were revealed that crude ethanol extracts of selected herbs have had significant antibacterial activity. Hence they can be used as promising alternatives of antimicrobials against MDR E. coli species and can be used for cooked food preservation.

  4. Combined IR imaging-neural network method for the estimation of internal temperature in cooked chicken meat

    Science.gov (United States)

    Ibarra, Juan G.; Tao, Yang; Xin, Hongwei

    2000-11-01

    A noninvasive method for the estimation of internal temperature in chicken meat immediately following cooking is proposed. The external temperature from IR images was correlated with measured internal temperature through a multilayer neural network. To provide inputs for the network, time series experiments were conducted to obtain simultaneous observations of internal and external temperatures immediately after cooking during the cooling process. An IR camera working at the spectral band of 3.4 to 5.0 micrometers registered external temperature distributions without the interference of close-to-oven environment, while conventional thermocouples registered internal temperatures. For an internal temperature at a given time, simultaneous and lagged external temperature observations were used as the input of the neural network. Based on practical and statistical considerations, a criterion is established to reduce the nodes in the neural network input. The combined method was able to estimate internal temperature for times between 0 and 540 s within a standard error of +/- 1.01 degree(s)C, and within an error of +/- 1.07 degree(s)C for short times after cooking (3 min), with two thermograms at times t and t+30s. The method has great potential for monitoring of doneness of chicken meat in conveyor belt type cooking and can be used as a platform for similar studies in other food products.

  5. Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

    Directory of Open Access Journals (Sweden)

    D.C.S. Assis

    2016-06-01

    Full Text Available ABSTRACT A high-performance liquid chromatography with ultraviolet detection (HPLC-UV method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1, with a limit of detection at 0.3mg.kg-1 and a limit of quantification at 0.9mg.kg-1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg-1. In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat.

  6. Isolation of chicken embryonic stem cell and preparation of chicken chimeric model.

    Science.gov (United States)

    Zhang, Yani; Yang, Haiyan; Zhang, Zhentao; Shi, Qingqing; Wang, Dan; Zheng, Mengmeng; Li, Bichun; Song, Jiuzhou

    2013-03-01

    Chicken embryonic stem cells (ESCs) were separated from blastoderms at stage-X and cultured in vitro. Alkaline phosphatase activity and stage-specific embryonic antigen-1 staining was conducted to detect ESCs. Then, chicken ESCs were transfected with linearized plasmid pEGFP-N1 in order to produce chimeric chicken. Firstly, the optimal electrotransfection condition was compared; the results showed the highest transfection efficiency was obtained when the field strength and pulse duration was 280 V and 75 μs, respectively. Secondly, the hatchability of shedding methods, drilling a window at the blunt end of egg and drilling a window at the lateral shell of egg was compared, the results showed that the hatchability was the highest for drilling a window at the lateral shell of egg. Thirdly, the hatchability of microinjection (ESCs was microinjected into chick embryo cavity) was compared too, the results showed there were significant difference between the injection group transfected with ESCs and that of other two groups. In addition, five chimeric chickens were obtained in this study and EGFP gene was expressed in some organs, but only two chimeric chicken expressed EGFP gene in the gonad, indicating that the chimeric chicken could be obtained through chick embryo cavity injection by drilling a window at the lateral shell of egg.

  7. Effect of different radiation dose rates on refrigerated mechanically deboned chicken meat

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Gomes, Heliana de Azevedo; Fukuma, Henrique Takuji [Comissao Nacional de Energia Nuclear (CNEN), Pocos de Caldas, MG (Brazil). Coordenacao de Laboratorios de Pocos de Caldas (COLAB)]. E-mail: polibrito@yahoo.com.br; hgomes@cnen.gov.br; htfukuma@cnen.gov.br

    2005-07-01

    Samples of mechanically deboned chicken meat (MDCM) were irradiated while frozen with doses of 0.0 kGy, 3.0 kGy - 4.04 kGy.h{sup -1} and 3.0 kGy - 0.32 kGy.h{sup -1}. Individual lots of irradiated and non irradiated samples were evaluated for Substances Reactive to Thiobarbituric Acid (TBARS) and total count of psychotropic bacteria, while in refrigerated storage (2 {+-}1 deg C), for 11 days. The values for percentage of recovery for 1,1,3,3-tetraetoxipropane (TEP) and for conversion of the K value for samples irradiated with 3.0 kGy - 4.35 kGy.h{sup -1} and 3.0 kGy - 0.3 kGy.h{sup -1} and samples non irradiated were, respectively: 80.3 %, 70.3 % and 80.4 % and 9.1, 11.2 and 9.1. The results showed that there was not a difference for the TBARS values when irradiated and non irradiated samples were compared up to the forth day of refrigerated storage. Between the seventh and eleventh day of storage the TBARS values increased gradually when values obtained for non irradiated and those samples irradiated with doses of 3.0 kGy - 0.3 kGy.h{sup -1} and 3.0 kGy - 4.35 kGy.h{sup -1} were compared. The average values for psychotropic bacteria obtained for samples non irradiated and those irradiated with doses of 3.0 kGy - 0.32 kGy.h{sup -1} and 3.0 kGy - 4.04 kGy.h{sup -1}, during the second and eleventh day of frozen storage were respectively 6.68 log (UFC.g{sup -1}), 2.87 log (UFC.g{sup -1}) and 2.66 log (UFC.g{sup -1}). When both variables were evaluated, it was verified that samples irradiated with a dose rate of 0.32 kGy.{sup -1} presented the smallest values of TBARS than those samples irradiated with a dose rate of 4.04 kGy.h{sup -1}, from the seventh day of refrigerated storage and bacterial count within the legal limits allowed by the regulation, being considered the best dosage rate for processing MDCM, in the conditions of the present study. (author)

  8. Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions

    Directory of Open Access Journals (Sweden)

    Alexandre José Cichoski

    2012-12-01

    Full Text Available Due to the fact that previous studies on the enzymatic activity of Glutathione peroxidase (GSH-Px diverge widely in their methodology and results, this study aimed to investigate the influence of different analytical conditions on GSH-Px activity in chicken thighs from broilers that were fed different diets with different sources and concentrations of selenium. GSH-Px activity was evaluated six hours after slaughter and 120 days after frozen storage at -18 ºC. The different analytical conditions included time of pre-incubation (0, 10 and 30 minutes, reaction medium, types of substrate (H2O2 (0.72 mM, 7.2 mM, and 72 mM and Terc-butil hydroperoxide 15 mM, and different buffer concentrations (buffer 1, potassium phosphate 50 mM pH 7.0 + EDTA 1 mM + mercaptoethanol 1 mM, and buffer 2, tris-HCl 50 mM pH 7.6 + EDTA 1 mM + mercapthanol 5 mM. The results show that the highest GSH-Px activity was observed when enzyme and substrate were in contact at 22 ºC without any pre-incubation, and that, when used at concentrations above 0.72 mM, hydrogen peroxide saturated the GSH-Px enzyme and inhibited its activity. The enzyme presented higher affinity to hydrogen peroxide when compared to terc-butil peroxide, and the addition of a buffer containing mercaptoethanol did not increase GSH-Px enzymatic activity. The activity of GSH-Px was not influenced by the source and concentration of selenium in the diet either. The obtained results allowed the determination of the best temperature of contact between the enzyme and substrate (22 ºC, the optimum concentration, and the type of substrate and buffer to be used. This information is extremely useful for future studies on GSH-Px activity in meat due to the divergence and little information found in the literature.

  9. Carcass characteristics and meat quality traits of the Padovana chicken breed, a commercial line, and their cross

    Directory of Open Access Journals (Sweden)

    Martino Cassandro

    2015-08-01

    Full Text Available The objective of this study was to compare the Padovana Camosciata local chicken breed (PC; n=59, the slow-growing line Berlanda- Gaina (BG; n=62, and their cross (BGxPC; n=57 for carcass and meat quality features. Animals were reared under the same experimental conditions and slaughtered at 3 different ages. An analysis of variance was performed on carcass and meat traits using a linear model that included fixed effects of genotype, sex, age at slaughter, and interactions between them. The PC local breed was approximately 1 kg lighter (P<0.001 at slaughter and exhibited greater dressing percentage (+1.50%; P<0.05 than BG. Breast skin of PC was bluer (-2.74; P<0.001, and breast muscle was darker (-2.65; P<0.001 and redder (+0.48; P<0.001 than that of BG. The pH (+0.16; P<0.001, thawing (+0.90%; P<0.01 and cooking (+2.28%; P<0.001 losses determined on breast muscle were higher for PC than BG. Crossbred animals performed better than the average of BG and PC chickens for breast weight (+22.81 g; P<0.01 and dressing percentage (+1.38%; P<0.05. Breast skin of BGxPC was darker (-1.74; P<0.05, less red (-0.23; P<0.05, and bluer (-1.54; P<0.01 than the average of BG and PC, and breast muscle was more yellow (+0.64; P<0.05 for BGxPC. Cooking losses were lower (-0.99%; P<0.05 for crossbred than the average of BG and PC chickens. Results confirmed the specificity of meat characteristics of PC local breed and demonstrated the potential benefit of crossbreeding to improve production traits of PC breed without compromising the peculiar quality of its meat.

  10. Prevalence, Antimicrobial Resistance, and Genetic Diversity of Listeria spp. Isolated from Raw Chicken Meat and Chicken-Related Products in Malaysia.

    Science.gov (United States)

    Chin, Pui San; Ang, Geik Yong; Yu, Choo Yee; Tan, Eng Lee; Tee, Kok Keng; Yin, Wai Fong; Chan, Kok Gan; Tan, Geok Yuan Annie

    2018-02-01

    Listeria spp. are ubiquitous in nature and can be found in various environmental niches such as soil, sewage, river water, plants, and foods, but the most frequently isolated species are Listeria monocytogenes and Listeria innocua. In this study, the presence of Listeria spp. in raw chicken meat and chicken-related products sold in local markets in Klang Valley, Malaysia was investigated. A total of 44 Listeria strains (42 L. innocua and 2 L. welshimeri) were isolated from 106 samples. Antibiotic susceptibility tests of the L. innocua strains revealed a high prevalence of resistance to clindamycin (92.9%), ceftriaxone (76.2%), ampicillin (73.8%), tetracycline (69%), and penicillin G (66.7%). Overall, 31 L. innocua and 1 L. welshimeri strain were multidrug resistant, i.e., nonsusceptible to at least one antimicrobial agent in three or more antibiotic classes. The majority of the L. innocua strains were placed into five AscI pulsogroups, and overall 26 distinct AscI pulsotypes were identified. The detection of multidrug-resistant Listeria strains from different food sources and locations warrants attention because these strains could serve as reservoirs for antimicrobial resistance genes and may facilitate the spread and emergence of other drug-resistant strains.

  11. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat

    International Nuclear Information System (INIS)

    Graham, W.D.; Stevenson, M.H.; Stewart, E.M.

    1998-01-01

    The usefulness of ionising radiation for the elimination of pathogenic bacteria in poultry meat has been well documented as have the effects of this processing treatment on the nutritional status of the food, in particular, the vitamins. Unfortunately, much of the earlier research carried out on the effect of irradiation on vitamins was carried out in solution or in model systems at doses much greater than those used commercially thereby resulting in considerable destruction of these compounds. Thus, those opposed to the process of food irradiation labelled the treated food as nutritionally poor. However, in reality, due to the complexity of food systems the effects of irradiation on vitamins are generally not as marked and many processes, for example cooking, cause the same degree of change to the vitamins. Thiamin (vitamin B1) is the most radiation sensitive of the water-soluble vitamins and is therefore a good indicator of the effect of irradiation treatment. In this study the effects of irradiation at either 4°C or −20°C followed by cooking on the thiamin content of chicken breast meat was determined. Results showed that whilst both irradiation and cooking resulted in a decrease in thiamin concentration, the losses incurred were unlikely to be of nutritional significance and could be further minimised by irradiating the chicken meat at a low temperature. Thiamin analyses were carried out using high-performance liquid chromatography since this technique is faster and more selective than the chemical or microbiological methods more commonly employed. Total thiamin, both free and combined form, was determined following acid and enzyme hydrolysis. © 1998 Society of Chemical Industry

  12. Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens

    NARCIS (Netherlands)

    Stadig, Lisanne M.; Rodenburg, Bas; Reubens, Bert; Aerts, Johan; Duquenne, Barbara; Tuyttens, Frank A.M.

    2016-01-01

    Demand for meat from free-range broiler chickens is increasing in several countries. Consumers are motivated by better animal welfare and other product attributes such as quality and taste. However, scientific literature is not unanimous about whether free-range access influences quality,

  13. Controlling Campylobacter in the chicken meat chain - Towards a decision support model' (Beheersing van Campylobacter in de kippenvleesketen. Naar een beslissingsondersteunend model)

    NARCIS (Netherlands)

    Bogaardt, M.J.; Mangen, M.J.J.; Wit, de G.A.; Nauta, M.J.; Havelaar, A.H.

    2007-01-01

    The goal of the CARMA project is to advise the Dutch government on the effectiveness and efficiency of measures aimed at reducing campylobacteriosis in the Dutch population. This report describes the framework of the CARMA project. Components forming the project are a chicken meat risk model,

  14. Feasibility of the development of reference materials for the detection of Ag nanoparticles in food: neat dispersions and spiked chicken meat

    NARCIS (Netherlands)

    Grombe, R.; Allmaier, G.; Charoud-Got, J.; Dudkiewicz, A.; Emteborg, H.; Hofmann, T.; Huusfeldt-Larsen, E.; Lehner, A.; Llinas, M.; Loeschner, K.; Molhave, K.; Peters, R.J.B.; Seghers, J.; Solans, C.; Kammer, van den F.; Wagner, S.; Weigel, S.; Linsinger, T.P.J.

    2015-01-01

    The feasibility of producing colloidal silver nanoparticle reference materials and silver nanoparticle spiked reference matrix materials was investigated. Two concentrations of PVP-coated silver nanoparticle dispersions were evaluated and used to spike chicken meat, with the aim of producing a set

  15. Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage

    Science.gov (United States)

    The objective of this study was to evaluate effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage. Two hundred and forty 1-day-old male chicks (5 bird per pen) were randomly subjected to four treatments...

  16. Neural network model for survival and growth of Salmonella 8,20:-:z6 in ground chicken thigh meat during cold storage: extrapolation to other serotypes

    Science.gov (United States)

    Mathematical models that predict behavior of human bacterial pathogens in food are valuable tools for assessing and managing this risk to public health. A study was undertaken to develop a model for predicting behavior of Salmonella 8,20:-:z6 in chicken meat during cold storage and to determine how...

  17. EXTENDED SPECTRUM BETA-LACTAMASE PRODUCING E. COLI CONTAMINATION OF CHICKEN MEAT IN THE IRISH RETAIL MARKET

    Directory of Open Access Journals (Sweden)

    Dearbháile Morris

    2014-04-01

    Full Text Available Animals represent potential reservoirs for the dissemination of antimicrobial resistance. Twenty domestically produced chicken meat samples were collected from 19 retail outlets in Ireland, inoculated into Bolton broth and cultured on modified charcoal cefoperazone deoxycholate (mCCDA and Preston agars. Selected representative coliforms included 16 E.coli and 4 Pseudomonas aeruginosa. All E.coli isolates were confirmed as ESBL producers, 15 isolates harbored a blaCTX-M group-1 gene, and none belonged to the E.coli 025b:H4-ST131 clonal group. Pulsed field gel electrophoresis (PFGE analysis identified 13 distinct pulsed field profiles and comparison with more than 300 human clinical isolates of ESBL producing E. coli did not reveal any similarities. ESBL producing E. coli were detected on retail meats in the Irish market place. Although no similarity was apparent between poultry and human isolates this does not preclude a role for ESBL-producing E.coli in meat in dissemination of antimicrobial resistance.

  18. The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

    Directory of Open Access Journals (Sweden)

    Peter Supuka

    2015-01-01

    Full Text Available The aim of our study was to determine the effects of supplementation of agrimony extract (Agrimonia eupatoria L. and a combination of agrimony with sage extract (Salvia officinalis L. to water during the fattening period of broiler chickens on selected biochemical and antioxidant indicators in blood, and on the nutritional composition and oxidative stability of meat. A total of 117 Cobb 500 chicks were randomly divided on the day of hatching into three groups (n = 39 in each and fattened for 42 days. All groups were fed the same diets. In experimental group A water was supplemented with agrimony extract (0.2%. In experimental group AS water was supplemented with a combination of agrimony (0.1% and sage (0.1% extracts. Group C was control without supplementation. The total cholesterol, low density lipoproteins and malondialdehyde in serum were decreased (P P P < 0.05 in both experimental groups compared to control. Our results indicate that supplementation of agrimony and sage extract to water can beneficially influence the antioxidant status as well as oxidative stability of thigh meat and thus improve meat quality. This is a first similar study comparing addition of plant extracts to water in broiler nutrition.

  19. Preparation and evaluation of chicken embryo-adapted fowl adenovirus serotype 4 vaccine in broiler chickens.

    Science.gov (United States)

    Mansoor, Muhammad Khalid; Hussain, Iftikhar; Arshad, Muhammad; Muhammad, Ghulam

    2011-02-01

    The current study was planned to develop an efficient vaccine against hydropericardium syndrome virus (HSV). Currently, formalin-inactivated liver organ vaccines failed to protect the Pakistan broiler industry from this destructive disease of economic importance. A field isolate of the pathogenic hydropericardium syndrome virus was adapted to chicken embryos after four blind passages. The chicken embryo-adapted virus was further serially passaged (12 times) to get complete attenuation. Groups of broiler chickens free from maternal antibodies against HSV at the age of 14 days were immunized either with 16th passage attenuated HSV vaccine or commercially formalized liver organ vaccine. The antibody response, measured by enzyme-linked immunosorbent assay was significantly higher (P attenuated HSV vaccine compared to the group immunized with liver organ vaccine at 7, 14, and 21 days post-immunization. At 24 days of age, the broiler chickens in each group were challenged with 10(3.83) embryo infectious dose(50) of pathogenic HSV and were observed for 7 days post-challenge. Vaccination with the 16th passage attenuated HSV gave 94.73% protection as validated on the basis of clinical signs (5.26%), gross lesions in the liver and heart (5.26%), histopathological lesions in the liver (1.5 ± 0.20), and mortality (5.26%). The birds inoculated with liver organ vaccine showed significantly low (p vaccine proved to be immunogenic and has potential for controlling HSV infections in chickens.

  20. Screening for hen's egg and chicken meat specific IgE antibodies in ...

    African Journals Online (AJOL)

    Background: Allergy to hen's egg and meat contributes significantly to the manifestations of food allergy all over the world. Objectives: This study was performed to assess the presence of hen's egg and meat specific IgE antibodies among patients investigated for various allergic disorders. Methods. This is a retrospective ...

  1. Screening for hen's egg and chicken meat specific IgE antibodies in ...

    African Journals Online (AJOL)

    Abstract. Background: Allergy to hen's egg and meat contributes significantly to the manifestations of food allergy all over the world. Objectives: This study was performed to assess the presence of hen's egg and meat specific IgE antibodies among patients investigated for various allergic disorders. Methods. This is a ...

  2. Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

    OpenAIRE

    Dias, Mariane Rezende; Cavicchioli, Valéria Quintana; Camargo, Anderson Carlos; Lanna, Frederico Germano Piscitelli Alvarenga; Pinto, Paulo Sérgio de Arruda; Bersot, Luciano dos Santos; Nero, Luís Augusto

    2015-01-01

    Due to the importance of Salmonella spp. in poultry products, this study aimed to track its main contamination routes since slaughtering reception to processing of chicken end cuts. Samples from different steps of slaughtering and processing (n = 277) were collected from two chicken slaughterhouses (Sl1 and Sl2) located in Minas Gerais state, Brazil, and subjected to Salmonella spp. detection. The obtained isolates were subjected to serological identification and tested by PCR for specific Sa...

  3. Effects of dietary polysavone (Alfalfa extract) and chlortetracycline supplementation on antioxidation and meat quality in broiler chickens.

    Science.gov (United States)

    Dong, X F; Gao, W W; Su, J L; Tong, J M; Zhang, Q

    2011-06-01

    1. A total of 360 1-d-old male commercial Arbor Acre broiler chickens were randomly assigned to 5 groups (6 replicates of 12 birds each) to evaluate the dietary effects of polysavone (0·5, 1·0 and 1·5 g/kg), a natural extract from alfalfa, and 0·15 g/kg chlortetracycline (CTC) on growth performance, antioxidation and meat quality of broiler chickens. 2. Over the 6-week study, feed intake increased significantly with CTC supplementation and final body weight (BW) was significantly higher for 1·0 g/kg polysavone and 0·15 g/kg CTC treatments. Feed:gain ratio was not significantly affected by the dietary treatments. 3. At 3 weeks of age, serum total superoxide dismutase (T-SOD) activity for all polysavone treatments was significantly higher than controls, liver T-SOD activity in 1·5 g/kg polysavone group was significantly higher than the control and CTC groups, and serum glutathione peroxidase (GSHPx) activity for 1·5 g/kg polysavone and liver GSHPx activity in all polysavone groups were significantly higher than CTC. 4. At 6 weeks of age, serum and liver T-SOD activity in 1·5 g/kg polysavone group and liver GSHPx activity for all polysavone treatments were higher significantly than the control and CTC groups, and serum malondialdehyde (MDA) content for all polysavone treatments was significantly lower than CTC. 5. Breast muscle T-SOD activity and pH value at 6 weeks of age were significantly higher and MDA content was significantly lower in 1·0 and 1·5 g/kg polysavone groups than in the control and CTC groups. Breast muscle shear force was significantly lower in l·5 g/kg polysavone group compared with the control, and drip loss for all polysavone treatments was significantly lower than CTC. 6. It was indicated that polysavone modulates antioxidation and modifies meat quality, but with no adverse effect on performance of broiler chickens, and that CTC can be beneficial to performance but has no beneficial effect on antioxidant function or meat quality.

  4. Prevalence of the antibiotic resistance genes in coagulase-positive- and negative-Staphylococcus in chicken meat retailed to consumers

    Directory of Open Access Journals (Sweden)

    Kamelia Mahmoud Osman

    2016-11-01

    Full Text Available The use of antibiotics in farm management (growing crops and raising animals has become a major area of concern. Its implications is the consequent emergence of antibiotic resistant bacteria (ARB and accordingly their access into the human food chain with passage of antibiotic resistance genes (ARG to the normal human intestinal microbiota and hence to other pathogenic bacteria causative human disease. Therefore, we pursued in this study to unravel the frequency and the quinolone resistance determining region, mecA and cfr genes of methicillin-susceptible Staphylococcus aureus (MSSA, methicillin-resistant S. aureus (MRSA, methicillin-resistant coagulase-negative staphylococci (MRCNS and methicillin-susceptible coagulase-negative staphylococci (MSCNS isolated from the retail trade of ready-to-eat raw chicken meat samples collected during one year and sold across the Great Cairo area. The 50 Staphylococcus isolated from retail raw chicken meat were analyzed for their antibiotic resistance phenotypic profile on 12 antibiotics (penicillin, oxacillin, methicillin, ampicillin-sulbactam, erythromycin, tetracycline, clindamycin, gentamicin, ciprofloxacin, chloramphenicol, sulfamethoxazole-trimethoprim and vancomycin and their endorsement of the quinolone resistance determining region, mecA and cfr genes. The isolation results revealed 50 isolates, CPS (14 and CNS (36, representing ten species (S. aureus, S. hyicus, S. epidermedius, S. lugdunensis, S. haemolyticus, S. hominus, S. schleiferi, S. cohnii, S. intermedius and S. lentus. Twenty seven isolates were methicillin-resistant. Out of the characterized 50 staphylococcal isolates, three were MRSA but only 2/3 carried the mecA gene. The ARG that bestows resistance to quinolones, β-lactams, macrolides, lincosamides and streptogramin B (MLS(B in MRSA and MR-CNS were perceived. According to the available literature, the present investigation was a unique endeavor into the identification of the quinolone

  5. Identification of Multiple Subtypes of Campylobacter jejuni in Chicken Meat and the Impact on Source Attribution

    Directory of Open Access Journals (Sweden)

    John A. Hudson

    2013-09-01

    Full Text Available Most source attribution studies for Campylobacter use subtyping data based on single isolates from foods and environmental sources in an attempt to draw epidemiological inferences. It has been suggested that subtyping only one Campylobacter isolate per chicken carcass incurs a risk of failing to recognise the presence of clinically relevant, but numerically infrequent, subtypes. To investigate this, between 21 and 25 Campylobacter jejuni isolates from each of ten retail chicken carcasses were subtyped by pulsed-field gel electrophoresis (PFGE using the two restriction enzymes SmaI and KpnI. Among the 227 isolates, thirteen subtypes were identified, the most frequently occurring subtype being isolated from three carcasses. Six carcasses carried a single subtype, three carcasses carried two subtypes each and one carcass carried three subtypes. Some subtypes carried by an individual carcass were shown to be potentially clonally related. Comparison of C. jejuni subtypes from chickens with isolate subtypes from human clinical cases (n = 1248 revealed seven of the thirteen chicken subtypes were indistinguishable from human cases. None of the numerically minor chicken subtypes were identified in the human data. Therefore, typing only one Campylobacter isolate from individual chicken carcasses may be adequate to inform Campylobacter source attribution.

  6. Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cook Thai indigenous chicken meat during chilled storage

    OpenAIRE

    Wongwiwat, P.; Yanpakdee, S.; Wattanachant, S.

    2007-01-01

    The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt) were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1) and marinated only ingredients (control 2) were used as control treatments. The qualities of ready-to-cook chicken meat that were ...

  7. Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat.

    Science.gov (United States)

    Albrecht, Antonia; Herbert, Ulrike; Miskel, Dennis; Heinemann, Celine; Braun, Carina; Dohlen, Sophia; Zeitz, Johanna O; Eder, Klaus; Saremi, Behnam; Kreyenschmidt, Judith

    2017-08-01

    The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group

  8. Immunomagnetic separation and conventional culture procedure for detection of naturally occurring Salmonella in raw pork sausages and chicken meat.

    Science.gov (United States)

    Ripabelli, G; Sammarco, M L; Ruberto, A; Iannitto, G; Grasso, G M

    1997-06-01

    The aim of the study was to compare immunomagnetic separation (IMS) and conventional selective enrichment procedures using selenite cystine broth (SC) and Rappaport-Vassiliadis broth (RV) in 137 naturally contaminated food samples (69 raw pork sausages and 68 chicken meat). The utilization of SC or IMS appeared to be the most appropriate enrichment procedure: 15 out of 18 Salmonella-positive samples (83.3%) were detected by SC and 12 (66.7%) by IMS; RV yielded only seven positive isolations (38.9%). However, RV yielded the highest count of Salmonella colonies per plate and the lowest interference by competing organisms. IMS could become a reliable alternative to standard enrichment procedures and a combined IMS and selective enrichment broth could increase the chance of Salmonella recovery.

  9. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

    Science.gov (United States)

    Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

    2016-01-01

    ABSTRACT The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products. PMID:26743589

  10. Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken.

    Science.gov (United States)

    Wang, K H; Shi, S R; Dou, T C; Sun, H J

    2009-10-01

    Experiments were conducted to evaluate the effect of free-range raising systems on growth performance, carcass yield, and meat quality of slow-growing chickens. Slow-growing female chickens, Gushi chickens, were selected as the experimental birds. Two hundred 1-d-old female chicks were raised in a pen for 35 d. On d 36, ninety healthy birds, with similar BW (353.7+/-32.1g), were selected and randomly assigned to 2 treatments (indoor treatment and free-range treatment, P>0.05). Each treatment was represented by 3 groups containing 15 birds (45 birds per treatment). During the indoor treatment, the chickens were raised in floor pens in a conventional poultry research house (7 birds/m2). In the free-range treatment, the chickens were housed in a similar indoor house (7 birds/m2); in addition, they also had a free-range grass paddock (1 bird/m2). All birds were provided with the same starter and finisher diets and were raised for 112 d. Results showed that the BW and weight gain of the chickens in the free-range treatment were much lower than that of the chickens in the indoor floor treatments (Pfree-range raising system on eviscerated carcass, breast, thigh, and wing yield (P>0.05). However, the abdominal fat yield and tibia strength (P0.05) by the free-range raising system. The data indicated that the free-range raising system could significantly reduce growth performance, abdominal fat, and tibia strength, but with no effect on carcass traits and meat quality in slow-growing chickens.

  11. Fate of Salmonella enterica in a mixed ingredient salad containing lettuce, cheddar cheese, and cooked chicken meat.

    Science.gov (United States)

    Bovo, Federica; De Cesare, Alessandra; Manfreda, Gerardo; Bach, Susan; Delaquis, Pascal

    2015-03-01

    Food service and retail sectors offer consumers a variety of mixed ingredient salads that contain fresh-cut vegetables and other ingredients such as fruits, nuts, cereals, dairy products, cooked seafood, cooked meat, cured meats, or dairy products obtained from external suppliers. Little is known about the behavior of enteric bacterial pathogens in mixed ingredient salads. A model system was developed to examine the fate of Salmonella enterica (inoculum consisting of S. enterica serovars Agona, Typhimurium, Enteritidis, Brandenberg, and Kentucky) on the surface of romaine lettuce tissues incubated alone and in direct contact with Cheddar cheese or cooked chicken. S. enterica survived but did not grow on lettuce tissues incubated alone or in contact with Cheddar cheese for 6 days at either 6 or 14°C. In contrast, populations increased from 2.01 ± 0.22 to 9.26 ± 0.22 CFU/cm(2) when lettuce washed in water was incubated in contact with cooked chicken at 14°C. Populations on lettuce leaves were reduced to 1.28 ± 0.14 CFU/cm(2) by washing with a chlorine solution (70 ppm of free chlorine) but increased to 8.45 ± 0.22 CFU/cm(2) after 6 days at 14°C. Experimentation with a commercial product in which one third of the fresh-cut romaine lettuce was replaced with inoculated lettuce revealed that S. enterica populations increased by 4 log CFU/g during storage for 3 days at 14°C. These findings indicate that rapid growth of bacterial enteric pathogens may occur in mixed ingredient salads; therefore, strict temperature control during the manufacture, distribution, handling, and storage of these products is critical.

  12. Free systems of rearing of chickens and layer hens: Quality of meat and eggs

    OpenAIRE

    Pavlovski, Zlatica; Škrbić, Zdenka; Lukić, Miloš

    2011-01-01

    Conventional broiler and egg production are basis of modern production of poultry meat and table eggs in the World and in our country. Standing requirements and demands for more and better in poultry production have induced continuous work on improvement of technologies of broiler rearing and production of table eggs. Improvements in technologies of production of meat and eggs depend on country's natural resources, environment conditions and, certainly, on consumer opinion and demands. In add...

  13. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat.

    Science.gov (United States)

    Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Carmen, Losasso; Simone, Belluco; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

    2016-06-01

    Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment.

  14. Survival of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or in mechanically deboned chicken meat gamma irradiated in air or vacuum at temperatures of -20 to +20 C

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.

    1991-01-01

    Response-surface methodology was used to develop predictive equations for the response of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or within mechanically deboned chicken meat (MDCM) to the effects of γ radiation doses of 0 to 3.60 kGy (100 krad = 1 kGy) at temperatures of -20 to +20 C in air or vacuum. A streptomycin-resistant mutant was used in these studies to allow accurate estimations of the surviving salmonellae in the presence of residual normal flora. This strain has been demonstrated to have no significant shift in its biological properties nor in its resistance to ionizing radiation. The response of S. typhimurium to gamma radiation was similar on both chicken legs and MDCM. The radiation was significantly more lethal to the bacterial cells at temperatures above freezing. The response-surface equations developed from the studies predict that the number of viable cells per gram of MDCM or per square centimeter of the surface of chicken legs would be reduced approximately 2.8 to 5.1 log units at 0 C by radiation doses within the range of 1.5 to 3.0 kGy. The results of the present studies are similar to those obtained previously with sterile mechanically deboned chicken meat

  15. Broiler chickens, broiler chicken meat, pigs and pork as sources of ExPEC related virulence genes and resistance in Escherichia coli isolates from community-dwelling humans and UTI patients.

    Science.gov (United States)

    Jakobsen, Lotte; Spangholm, Daniel J; Pedersen, Karl; Jensen, Lars B; Emborg, Hanne-Dorthe; Agersø, Yvonne; Aarestrup, Frank M; Hammerum, Anette M; Frimodt-Møller, Niels

    2010-08-15

    Urinary tract infection (UTI) is one of the most common bacterial infections. UTI is primarily caused by extraintestinal pathogenic Escherichia coli (ExPEC) from the patients' own fecal flora. The ExPEC often belong to phylogroups B2 and D, the groups which include potent human ExPEC isolates causing UTI, bacteremia, and meningitis. The external sources of these ExPEC in the human intestine are unknown. The food supply may transmit ExPEC to humans. However, evidence of this hypothesis is limited. To assess this hypothesis, the objective of our study was to investigate the presence of ExPEC related virulence genes in E. coli isolates from UTI patients, community-dwelling humans, meat, and production animals. Accordingly, we included 964 geographically and temporally matched E. coli isolates from UTI patients (n=102), community-dwelling humans (n=109), fresh Danish (n=197) and imported broiler chicken meat (n=86), broiler chickens (n=138), fresh Danish (n=177) and imported pork (n=10), and pigs (n=145) in the study. All isolates were investigated for the presence of eight ExPEC related genes (kpsM II, papA, papC, iutA, sfaS, focG, afa, hlyD) using PCR. To investigate any similarities between isolates from the different origins, we performed a cluster analysis including antimicrobial resistance data previously published. We detected seven of the eight ExPEC related genes in isolates from broiler chicken meat, broiler chickens, pork and pigs. Our findings suggest that broiler chicken meat, broiler chickens, pork and pigs could be the source of strains with these ExPEC related virulence genes in community-dwelling humans and UTI patients. Especially detection of ExPEC related virulence genes in isolates belonging to phylogroups B2 and D is very concerning and may have a significant medical impact. The cluster analysis of virulence gene and antimicrobial resistance profiles showed strong similarities between UTI patient, community-dwelling human isolates, meat, and

  16. Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens.

    Science.gov (United States)

    Guo, Z Y; Li, J L; Zhang, L; Jiang, Y; Gao, F; Zhou, G H

    2014-01-01

    This experiment was conducted to investigate the effect of basal dietary supplementation with 500 mg/kg alpha-lipoic acid (LA) on growth performance, antioxidant capacity and meat quality in different stages in broiler chickens. A total of 240 Arbor Acre chickens were randomly assigned into 4 treatment groups, each treatment containing 6 replicates of 10 chickens each. Group 1 was the control group without LA supplementation; Group 2 was supplied with LA in the starter period; Group 3 was supplied with LA in the grower period; and Group 4 was supplied with LA in the whole period. The results showed that LA supplementation improved average feed intake and body weight gain in all three experimental groups, especially in Group 2. LA supplementation significantly decreased abdominal fat yield in Groups 3 and 4. LA supplementation all improved hepatic total antioxidant capacity, the level of glutathione, the activities of total superoxide dismutase, catalase (CAT) and glutathione peroxidase, in particular in Group 4. LA supplementation decreased the activity of liver xanthine oxidase (XO) in all experimental groups, and that of liver monoamine oxidase in Group 3. The activities of liver CAT and XO in Group 2 were higher than that in Group 3. LA supplementation elevated the pH24 h and decreased drip loss in breast meat in Groups 3 and 4. In conclusion, LA supplementation can improve growth performance, antioxidant properties and meat quality in broiler chicken. LA supplementation in the starter period can improve growth performance and supplementation in the grower - and in the whole period can improve carcass characteristics. There was no significant difference in meat quality of broiler chickens fed on LA-supplemented diet in different stages.

  17. Caracterização do consumidor de carne de frango da cidade de Porto Alegre Characterization of the chicken meat consumer of Porto Alegre, RS, Brazil

    Directory of Open Access Journals (Sweden)

    Dione Carina Francisco

    2007-02-01

    Full Text Available A preocupação com a segurança alimentar tem mudado a forma como os consumidores vêem os produtos cárneos, fazendo com que busquem informações sobre os alimentos que consomem. Neste sentido, esta pesquisa teve como objetivo caracterizar o consumidor porto-alegrense de carne de frango. Foram entrevistados 393 consumidores durante o período de abril a julho de 2004. Os resultados demonstram que a carne de frango é a segunda carne preferida dos consumidores e que os cortes e empanados de frango são os produtos mais consumidos. Os consumidores acreditam que a gripe do frango e a salmonelose são as principais doenças veiculadas por esta carne.The concern with the alimentary security has changed the form as the consumers see the meaty products; searching information on the foods that consume. In this direction, this research was aimed at characterizing the chicken meat consumer of Porto Alegre, Brazil. They had been interviewed 393 consumers during the period of April the July of 2004. The results demonstrate that the chicken meat is the second preferred meat of the consumers, and that the empanados cuts and of chicken are the most consumed products. The consumers believe that the bird flu and salmonelose are the main illnesses propagated by this meat.

  18. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration.

    Science.gov (United States)

    Raeisi, Mojtaba; Tabaraei, Alijan; Hashemi, Mohammad; Behnampour, Nasser

    2016-12-05

    The present study was conducted to preserve the microbial quality of chicken meat fillets during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including nisin, Cinnamomum zeylanicum (cinnamon), and rosemary essential oils (EOs) which were added individually and in combination. The samples were stored in refrigeration condition for 15days and were analyzed for total viable count, Enterobacteriaceae count, lactic acid bacteria count, Pseudomonas spp. count, psychrotrophic count, and yeast and mold count, as well as fate of inoculated Listeria monocytogenes at 3-day intervals. Results indicated that values of tested microbial indicators in all samples increased during storage. Antimicrobial agents, when used in combination, had stronger effect in preserving the microbial quality of chicken meat samples rather than their individual use and the strongest effect was observed in samples coated with alginate solution containing both cinnamon and rosemary EOs (CEO+REO). However, all treatments significantly inhibited microbial growth when compared to the control (Ppreservatives is recommended in meat products especially in chicken meats. Copyright © 2016. Published by Elsevier B.V.

  19. Soy-Milk Waste with Soybean Meal Dietary Substitution: Effects on Growth Performance and Meat Quality of Broiler Chickens

    Directory of Open Access Journals (Sweden)

    N. D. Dono

    2017-06-01

    Full Text Available Sixty male broiler chickens was used to investigate the effects of dietary soybean meal (SBM with soy-milk waste (SMW substitution using growth performance, protein-energy efficiency ratio, and physical meat quality as response criteria. The birds were given control diet (SMW-0, or a control diets with 5% (SMW-1, 10% (SMW-2, and 15% (SMW-3 soy-milk waste substitutions. Each treatment was replicate 3 times, with 5 birds per replication. The obtained data were subjected to Oneway arrangement of ANOVA, and continued subsequently with Duncan’s new Multiple Range Test. Results showed that substituting SBM with SMW did not influence protein and energy consumption, as well as feed consumption and energy efficiency ratio. However, dietary substitution with 10% SMW improved (P<0.05 protein efficiency ratio, body weight gain, and slaughter weight, resulting in lower (P<0.05 feed conversion ratio. The meat pH, water holding capacity, cooking loss, and tenderness values did not influence by 5-15% SMW substitution.

  20. Detection of H5N1 high-pathogenicity avian influenza virus in meat and tracheal samples from experimentally infected chickens.

    Science.gov (United States)

    Das, Amaresh; Spackman, Erica; Thomas, Colleen; Swayne, David E; Suarez, David L

    2008-03-01

    The Asian H5N1 highly pathogenic avian influenza (HPAI) virus causes a systemic disease with high mortality of poultry and is potentially zoonotic. In both chickens and ducks, the virus has been demonstrated to replicate in both cardiac and skeletal muscle cells. Experimentally, H5N1 HPAI virus has been transmitted to chickens through the consumption of raw infected meat. In this study, we investigated virus replication in cardiac and skeletal muscle and in the trachea of chickens after experimental intranasal inoculation with the H5N1 HPAI virus. The virus was detected in tissues by real-time reverse transcription-polymerase chain reaction (RRT-PCR) and virus isolation, and in the trachea by RRT-PCR and a commercial avian influenza (AI) viral antigen detection test. A modified RNA extraction protocol was developed for rapid detection of the virus in tissues by RRT-PCR. The H5N1 HPAI virus was sporadically detected in meat and the tracheas of infected birds without any clinical sign of disease as early as 6 hr postinfection (PI), and was detected in all samples tested at 24 hr PI and later. No differences in sensitivity were seen between virus isolation and RRT-PCR in meat samples. The AI viral antigen detection test on tracheal swabs was a useful method for identifying infected chickens when they were sick or dead, but was less sensitive in detecting infected birds when they were preclinical. This study provides data indicating that preslaughter tracheal swab testing can identify birds infected with HPAI among the daily mortality and prevent infected flocks from being sent to processing plants. In addition, the modified RNA extraction and RRT-PCR test on meat samples provide a rapid and sensitive method of identifying HPAI virus in illegal contraband or domestic meat samples.

  1. Effect of marinating chicken meat with lemon, green tea, and turmeric against foodborne bacterial pathogenss

    Science.gov (United States)

    Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens more effective treatment methods are needed. In this study we evaluated the effect of marinating chicken breast fillets with extracts of lemon, green tea, and turmeric against Campylob...

  2. Effect of different ionizing radiation doses and dose rates, using Cobalt-60 and electrons beam sources, on the staphylococcal enterotoxin inoculated in mechanically deboned chicken meat

    Energy Technology Data Exchange (ETDEWEB)

    Pomarico Neto, Walter; Brito, Poliana de Paula; Azevedo, Heliana de; Roque, Claudio Vitor; Fukuma, Henrique Takuji, E-mail: pbrito@cnen.gov.br, E-mail: hazevedo@cnen.gov.br, E-mail: cvroque@cnen.gov.br, E-mail: htfukuma@cnen.gov.br [Brazilian Nuclear Energy Commission (LAPOC/CNEN), Pocos de Caldas, MG (Brazil); Kodama, Yasko, E-mail: ykodama@ipen.br [Nuclear and Energy Research Institute (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Miya, Norma Terugo Nago; Pereira, Jose Luiz, E-mail: miya@fea.unicamp.br, E-mail: pereira@fea.unicamp.br [Campinas State University (UNICAMP), SP (Brazil). Dept. of Food Sciences

    2011-07-01

    The purpose of food irradiation is the destruction of present pathogenic microorganisms and the increase of shelf life of foods. To achieve this process, the source of cobalt-60 and the electron accelerator can be used. The mechanically deboned chicken meat (MDCM) is used for the production of traditional meat products, and it may come to present pathogenic microorganisms such as staphylococcus aureus, a bacterium that produces enterotoxin, which causes food poisoning. The objective of this study is to analyze the effect of ionizing irradiation with different doses and dose rates, deriving from different radiation sources, on staphylococcal enterotoxin type B (SEB) in the MDCM. 50 g samples of MDCM were prepared in a batch of 6 kg of MDCM. The samples were contaminated, with the exception of the control, with SEB in amounts of about 100 ng. Then they were conditioned in a transparent bag made of low density polyethylene, frozen at -18{+-}1 deg C overnight and irradiated in these conditions with doses of 0.0 kGy (control), 1.5 kGy and 3.0 kGy, and with three different dose rates, both in the Cobalt-60 and the electron accelerator. The experiments were conducted in quintuplicate. The SEB extraction from the MDCM was performed according to the protocol recommended by the manufacturer of the kit VIDAS Staph Enterotoxin II (bioMerrieux). The principle of mass balance was used to determine the actual amount of SEB removed by irradiation. The treatment that presented the best results was the one with a dose of 1.5 kGy, high dose rate of the electron accelerator. (author)

  3. Effect of different ionizing radiation doses and dose rates, using Cobalt-60 and electrons beam sources, on the staphylococcal enterotoxin inoculated in mechanically deboned chicken meat

    International Nuclear Information System (INIS)

    Pomarico Neto, Walter; Brito, Poliana de Paula; Azevedo, Heliana de; Roque, Claudio Vitor; Fukuma, Henrique Takuji; Kodama, Yasko; Miya, Norma Terugo Nago; Pereira, Jose Luiz

    2011-01-01

    The purpose of food irradiation is the destruction of present pathogenic microorganisms and the increase of shelf life of foods. To achieve this process, the source of cobalt-60 and the electron accelerator can be used. The mechanically deboned chicken meat (MDCM) is used for the production of traditional meat products, and it may come to present pathogenic microorganisms such as staphylococcus aureus, a bacterium that produces enterotoxin, which causes food poisoning. The objective of this study is to analyze the effect of ionizing irradiation with different doses and dose rates, deriving from different radiation sources, on staphylococcal enterotoxin type B (SEB) in the MDCM. 50 g samples of MDCM were prepared in a batch of 6 kg of MDCM. The samples were contaminated, with the exception of the control, with SEB in amounts of about 100 ng. Then they were conditioned in a transparent bag made of low density polyethylene, frozen at -18±1 deg C overnight and irradiated in these conditions with doses of 0.0 kGy (control), 1.5 kGy and 3.0 kGy, and with three different dose rates, both in the Cobalt-60 and the electron accelerator. The experiments were conducted in quintuplicate. The SEB extraction from the MDCM was performed according to the protocol recommended by the manufacturer of the kit VIDAS Staph Enterotoxin II (bioMerrieux). The principle of mass balance was used to determine the actual amount of SEB removed by irradiation. The treatment that presented the best results was the one with a dose of 1.5 kGy, high dose rate of the electron accelerator. (author)

  4. Características qualitativas de produtos elaborados com carne de frango pálida e normal Qualitative characteristics of products produced with pale and normal broiler chicken meat

    Directory of Open Access Journals (Sweden)

    Claudia Marie Komiyama

    2009-03-01

    Full Text Available Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC, cisalhamento, Encolhimento por Fritura (EF, TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05 nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p 0,05 entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.Chicken hamburgers and steaks coated with breadcrumbs were prepared using pale and normal broiler chicken meat. Analysis of color, cooking loss (CL, texture, meat shrinking (MS, TBA value, microbiological evaluation, and sensorial analysis were performed. Hamburger samples made with pale and normal broiler breast meat did not present differences (p > 0.05 for color, CL, MS, sensorial and microbiological parameters during the storage period evaluated. Regarding texture, some difference (p 0.05 were noted between the products made with normal and pale meat for the TBA, sensorial analysis, and microbiological evaluation during the storage periods studied.

  5. Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens and Pacari (Lafoensia Pacari Extracts on the Oxidative Stability and Quality of Chicken Meat

    Directory of Open Access Journals (Sweden)

    CB Lima

    Full Text Available ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR or pacari (PAC on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm plus a negative control (CONT were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*, cooking weight loss (CWL, and shear force (SF 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05 SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05 L* and protected (p<0.05 yellow pigments (b* values of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06 MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03 oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.

  6. Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

    Science.gov (United States)

    Salmon, C P; Knize, M G; Felton, J S; Zhao, B; Seow, A

    2006-04-01

    Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw sample weight, cooking time, maximum cooking surface temperature, and cooked sample weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (pchicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (pchicken (pchicken (pchicken (pchicken (pchicken (p<0.05). This study provides new information on HAA content in the Singapore Chinese diet.

  7. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  8. “Fish, chicken, lean meat and eggs can be eaten daily”: a food ...

    African Journals Online (AJOL)

    2013-04-09

    Apr 9, 2013 ... meat and eggs, constitute high-quantity and high-quality protein, as they contain essential ... Food (per 100 g, raw, edible portion). Fat. SFAs. MUFAs. PUFAs n-3 .... milk.27 The naturally present fibres, phytates, oxalates and.

  9. Controlling Campylobacter in the chicken meat chain - Cost-effectiveness and cost-utility analysis

    NARCIS (Netherlands)

    Mangen MJJ; Havelaar AH; Nauta MJ; Koeijer AA de; Wit GA de; LEI; Animal Sciences Group; PZO; MGB

    2005-01-01

    The aim of this study was the estimation of cost-effectiveness and cost-utility of various interventions to control Campylobacter contamination of broiler meat. The relative risk, the intervention costs, the disease burden (expressed in Disability Adjusted Live Years (DALYs)) and the

  10. The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge.

    Science.gov (United States)

    Rajput, N; Ali, S; Naeem, M; Khan, M A; Wang, T

    2014-01-01

    1. An experiment was performed to evaluate the effectiveness of the antioxidants curcumin (CRM) and lutein (LTN) on the quality of meat from coccidiosis-infected broilers. A total of 200 one-day-old Arbor Acre chicks were randomly assigned to a treatment group with 5 replicates. The treatments included a basal diet without carotenoid supplementation (control), with 300 mg/kg CRM, with 300 mg/kg LTN or with a combination (C + L) of 150 mg/kg CRM and 150 mg/kg LTN. All chickens were challenged with Eimeria maxima at 21 d old. 2. The results revealed that the coccidiosis reduced redness of meat, while supplementation with carotenoids improved the fresh meat's redness (a*) and yellowness (b*) and contributed to colour stability maintenance after storage (1 month at -18°C and 3 d at 4°C). 3. Coccidiosis did not produce lipid and protein oxidation in fresh meat, but after storage for one month, the malondialdehyde levels and carbonyl contents were lower in the CRM and C + L birds and the sulfhydryl contents were higher in C + L birds. 4. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis banding pattern showed equivalent myosin chain fragmentations in all treatment groups, whereas lower intensity actin bands were observed in the control group (CONT). Moreover, myofibril protein denaturation (differential scanning calorimetry) profiles showed a reduction in the CONT myosin and actin peaks. Coccidiosis reduced the meat's water holding capacity in non-supplemented chicken meat and was improved by natural carotenoid. 5. These results emphasise that coccidiosis did not decrease the eating quality of fresh meat, that natural carotenoids are efficient antioxidants and that CRM (300 mg/kg) fed individually or combined with LTN was the most effective supplemented antioxidant compound.

  11. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages

    OpenAIRE

    Amaral, J.S.; Santos, Cristina G.; Melo, Vitor S.; Costa, Joana; Oliveira, M.B.P.P.; Mafra, I.

    2015-01-01

    Game meat Alheira (Alheira de caça) sausage is a traditional fermented product typical from the Northeast region of Portugal, having bread and meats (including game) as main ingredients. It is a particularly appreciated product by consumers that commands higher prices, especially in comparison with the common Alheira produced with pork and poultry meats. Following our previous work in which several mammalian game meat species were successfully identified in game meat Alheira sausages for auth...

  12. Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat

    International Nuclear Information System (INIS)

    Shamsuzzaman, K.; Lucht, L.; Chuaqui-Offermanns, N.

    1994-01-01

    The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 10 6 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1 o C), and stored at 8 o C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8 o C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments. (author)

  13. Incidence of Aeromonas spp. infection in fish and chicken meat and its related public health hazards: A review

    Directory of Open Access Journals (Sweden)

    Praveen Kumar Praveen

    2016-01-01

    Full Text Available Aeromonas is recognized to cause a variety of diseases in man. In humans, they are associated with intestinal and extraintestinal infections. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors such as enterotoxins, hemolysins or cytotoxins, and antibiotic resistance against different antibiotics. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. Comprehensive enteric disease surveillance strategies, prevention and education are essential for meeting the challenges in the years ahead. It is important for us to promote the value of enteric cultures when patients have a gastrointestinal illness or bloody diarrhea or when multiple cases of enteric disease occur after a common exposure. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors, such as enterotoxins, hemolysins or cytotoxins. It has been established that aerolysin is a virulence factor contributing to the pathogenesis of Aeromonas hydrophila infection. Fish and chicken play an important role in the transmission of this pathogen to humans. In the present study, the high prevalence of toxin-producing strains was found among the Aeromonas isolates. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. The present review was constructed with a view to highlight the zoonotic importance of Aeromonas pathogen in fish and chicken meat.

  14. Risk analysis of Listeria spp. contamination in two types of ready-to-eat chicken meat products.

    Science.gov (United States)

    Keeratipibul, Suwimon; Lekroengsin, Sumalin

    2009-01-01

    This study was conducted to determine the risk of Listeria contamination in frozen ready-to-eat roasted and steamed chicken meat in a chicken plant in Thailand. Environmental surfaces were divided into three zones. Zone 1 included surfaces in direct contact with products. Zones 2 and 3 included indirect contact surfaces; zone 2 was next to zone 1, and zone 3 was located next to zone 2 and relatively far from the product. A mathematical model for the probability of product contamination after contact with contaminated zone 1 surfaces was established. This model was augmented by an already established model for the probability of Listeria contamination on zone 1 surfaces. Sensitivity analysis revealed that the prevalence of Listeria on zone 1 surfaces before cleaning and sanitizing, production time, and concentration and contact time of sanitizer were correlated with contamination of both products. Alternative risk management measures for reducing the risk of Listeria contamination were developed using sanitizer concentrations of 0.25 to 1.25% (vol/vol), sanitizer contact times of 5 to 20 min, and production times of 5 to 20 h. The plant's risk manager chose a 0.25% (vol/vol) sanitizer concentration, a contact time of 20 min, and a production time of 20 h. After implementation of the selected risk management option, the prevalence of Listeria on roasted and steamed products was reduced by 2.19 and 2.01%, respectively. The prevalence of Listeria in zones 1, 2, and 3 was also reduced by 3.13, 11.24, and 25.66%, respectively.

  15. The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival

    Directory of Open Access Journals (Sweden)

    Alexandre Oba

    2009-11-01

    Full Text Available The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative meat and Death On Arrival (DOA under non-commercial conditions in the Brazilian summer. Male birds (n=250 from a commercial line were subjected to different periods of journey (30, 90, and 180 min and lairage (0, 90, and 180 min before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.O objetivo desse trabalho foi avaliar a influência do tempo de transporte e período de descanso antes do abate dos frangos na ocorrência das carnes PSE (Pale, Soft, Exudative: Pálido, Amolecido e Exsudativo e DOA (Dead On Arrival: Morte Na Chegada nas condições não comerciais durante o verão brasileiro. Frangos machos (n=250 de uma linhagem comercial foram submetidos a diferentes periodos de jornada (30, 90 e 180 min e descanso (0, 90 e 180 min antes do abate. A ocorrência do PSE foi maior em frangos submetidos tanto em tempos para as viagens curtas como para o de descanso enquanto que DOA foi mais pronunciada em condições de jornadas longas e maior periodo de descanso. A porcentagem da ocorrência do DOA foi maior ao se comparar com os resultados obtidas por empresas comerciais confirmando que os frangos são sensiveis às condições das viagens e de descanso a que são submetidos.

  16. Incidence of Aeromonas spp. infection in fish and chicken meat and its related public health hazards: A review.

    Science.gov (United States)

    Praveen, Praveen Kumar; Debnath, Chanchal; Shekhar, Shashank; Dalai, Nirupama; Ganguly, Subha

    2016-01-01

    Aeromonas is recognized to cause a variety of diseases in man. In humans, they are associated with intestinal and extra-intestinal infections. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors such as enterotoxins, hemolysins or cytotoxins, and antibiotic resistance against different antibiotics. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. Comprehensive enteric disease surveillance strategies, prevention and education are essential for meeting the challenges in the years ahead. It is important for us to promote the value of enteric cultures when patients have a gastrointestinal illness or bloody diarrhea or when multiple cases of enteric disease occur after a common exposure. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors, such as enterotoxins, hemolysins or cytotoxins. It has been established that aerolysin is a virulence factor contributing to the pathogenesis of Aeromonas hydrophila infection. Fish and chicken play an important role in the transmission of this pathogen to humans. In the present study, the high prevalence of toxin-producing strains was found among the Aeromonas isolates. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. The present review was constructed with a view to highlight the zoonotic importance of Aeromonas pathogen in fish and chicken meat.

  17. Oxidative stability and quality traits of n-3 PUFA enriched chicken meat

    Directory of Open Access Journals (Sweden)

    A. Franchini

    2011-03-01

    Full Text Available Considering the beneficial effects of n-3 polyunsaturated fatty acids (PUFA for human health (Leskanich and Noble, 1997 several studies have been carried out to enrich animal products with these compounds. Both eggs and poultry meat enriched with n-3 PUFA may be considered as valid n-3 PUFA alternative sources to natural occurring fish products (Meluzzi et al., 2001; Sirri et al., 2002...

  18. Microbiological and sensory evaluation of the shelf-life of irradiated chicken breast meat

    International Nuclear Information System (INIS)

    Miyagusku, L.; Chen, F.; Leitao, M.F. de F.; Baffa, O.

    2003-01-01

    Kraft paper boxes containing 10 expanded polystyrene trays with 200g skinless deboned chicken breast each were irradiated with 60 Co source of a Nordion JS7500 irradiator. The trays were previously wrapped with polyethylene film. The samples were exposed to 1.5; 3.0 and 7.0 kGy doses in the static mode at 0º and 180º in relation to the irradiation beam. Set of 18 alanine+paraffin dosimeters per treatment were distributed inside the boxes for evaluation of irradiation dose homogeneity. A separeted dose calibration curve was obtained by irradiating in the range of 1 to 10kGy. After the irradiation, the chicken breasts were stored at 5±1ºC for 39 days and were analysed microbiologically in total psychrotrophic aerobic bacteria, total mesophilic aerobic bacteria, molds and yeasts, Pseudomonas spp, Enterobacteriaceae, lactic bacteria counts and E.coli during the storage period. The results revealed a linear behaviour of the alanine+paraffin dosimeters in the range of 1 to 10kGy irradiation. In regard to the microbiological aspect, compared to the shelf-life of 5 days for the controls, there were a increasing of 1.75; 4.40 e 7.0 times shelf-life for chicken breasts irradiated with 1.5; 3.0 and 7.0kGy, respectively. There was an increasing change of the smell of burnt as the irradiation doses increased. Thus, 3kGy dose was considered as the ideal dose to assure a longer shelf-life to the product, without perceptible changes in the aspect [pt

  19. Extraction of oxytetracycline starting from the meats of chickens and identifications by thin layer chromatography

    International Nuclear Information System (INIS)

    Elghozzi, Amira

    2007-01-01

    Use of antibiotics in the poultry also suspected as one of the cause of the emergence of resistance to antibiotics of some bacteria what causes risks on human health continuation of persistence of the residues in the foodstuffs. We were interested in detected the presence qualitatively of oxytetracyclin in samples of muscle and liver of chicken by the use of the techniques of thin layer chromatography. Although, These results are satisfactory, it is always necessary to prevent the dangers which cause the risks of the residues of oxytetracycline on health. (Author). 20 refs

  20. Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal.

    Science.gov (United States)

    Laudadio, V; Tufarelli, V

    2010-07-01

    An experiment was carried out to evaluate the effects of diets containing peas on productive traits, carcass yields, and fatty acid profiles (breast and drumstick meat) of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing soybean (190 g/kg) or micronized-dehulled peas (400 g/kg) as the main protein source. The inclusion of peas did not significantly change the growth performance of birds. The pea level had no effect on the dressing percentage, the percentage of breast or drumstick muscles, and abdominal fat. The muscles of birds fed the pea diet had significant (P < 0.05) lower L* (lightness) and b* (yellowness, drumstick muscle) values and fat content. Instead, total collagen and water-holding capacity values were higher in the pea treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with the alternative protein source inclusion, whereas the saturated fatty acid was similar among treatments. The n-6/n-3 polyunsaturated fatty acid ratio of the broiler drumstick meat decreased significantly in the pea group. Dietary pea inclusion improved the saturation index of meat without altering atherogenic and thrombogenic indexes. It can be concluded that the pea treatment tested had a positive effect on the performance and meat quality of broiler chickens.

  1. Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens.

    Science.gov (United States)

    Trocino, A; Piccirillo, A; Birolo, M; Radaelli, G; Bertotto, D; Filiou, E; Petracci, M; Xiccato, G

    2015-12-01

    Due to their importance for the control of meat quality in broiler chickens, the present study aimed at identifying the factors associated with the occurrence of myopathies and characterizing the meat properties when affected by myopathies. To this aim, a total of 768 broiler chickens were reared until slaughter (46 d) to evaluate the effect of genotype, gender, and feeding regime (ad libitum vs. restricted rate, 80% from 13 to 21 d of age) on performance and meat quality. Standard broilers were heavier (3,270 vs. 3,139 g; Pbroilers. Males showed higher final live weight (3,492 vs. 2,845 g) and lower feed conversion (1.54 vs. 1.63) than females (Pwhite-striped breasts (69.5 vs. 79.5%; PWhite-striped fillets had higher pHu (5.87 vs. 5.83), and lower a* (-0.81 vs. -0.59) and b* color indexes (13.7 vs. 14.5) (Pmyopathy occurrence. In contrast, gender and feed restriction affected performance, meat quality, and breast abnormalities. © 2015 Poultry Science Association Inc.

  2. QUALITY AND SHELF LIFE EVALUATION OF NUGGETS PREPARED FROM SPENT DUCK AND SPENT HEN MEAT

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    Rajesh Kumar

    2015-12-01

    Full Text Available A study was conducted to compare the quality of nuggets prepared from spent hen and duck meat. The cooked nuggets were analyzed for pH, thiobarbituric acid (TBA, tyrosine value (TV, moisture, fat, protein, total plate count (TPC and sensory evaluations. Nuggets prepared from spent hen meat showed significantly higher (p<0.05 moisture content however pH, fat and protein content were significantly higher (p<0.05 in duck nuggets. TBA values, TVs and (TPC were highest in duck nuggets but were within the acceptable level up to 7th day of refrigerated storage (4±1°C in both types of nuggets. Both nuggets maintain their sensory quality up to 7th day of refrigeration storage but spent hen nuggets were preferred by consumers compared to nuggets prepared from spent duck meat. Result of the study indicated that, despite the comparative differences among these nuggets, spent duck and hen meat could be used for preparation of nutritionally rich and acceptable nuggets.

  3. Impact of meat consumption, preparation, and mutagens on aggressive prostate cancer.

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    Sanoj Punnen

    Full Text Available The association between meat consumption and prostate cancer remains unclear, perhaps reflecting heterogeneity in the types of tumors studied and the method of meat preparation--which can impact the production of carcinogens.We address both issues in this case-control study focused on aggressive prostate cancer (470 cases and 512 controls, where men reported not only their meat intake but also their meat preparation and doneness level on a semi-quantitative food-frequency questionnaire. Associations between overall and grilled meat consumption, doneness level, ensuing carcinogens and aggressive prostate cancer were assessed using multivariate logistic regression.Higher consumption of any ground beef or processed meats were positively associated with aggressive prostate cancer, with ground beef showing the strongest association (OR = 2.30, 95% CI:1.39-3.81; P-trend = 0.002. This association primarily reflected intake of grilled or barbequed meat, with more well-done meat conferring a higher risk of aggressive prostate cancer. Comparing high and low consumptions of well/very well cooked ground beef to no consumption gave OR's of 2.04 (95% CI:1.41-2.96 and 1.51 (95% CI:1.06-2.14, respectively. In contrast, consumption of rare/medium cooked ground beef was not associated with aggressive prostate cancer. Looking at meat mutagens produced by cooking at high temperatures, we detected an increased risk with 2-amino-3,8-Dimethylimidazo-[4,5-f]Quinolaxine (MelQx and 2-amino-3,4,8-trimethylimidazo(4,5-fqunioxaline (DiMelQx, when comparing the highest to lowest quartiles of intake: OR = 1.69 (95% CI:1.08-2.64;P-trend = 0.02 and OR = 1.53 (95% CI:1.00-2.35; P-trend = 0.005, respectively.Higher intake of well-done grilled or barbequed red meat and ensuing carcinogens could increase the risk of aggressive prostate cancer.

  4. Effects of feeding metabolite combinations from lactobacillus plantarum on plasma and breast meat lipids in Broiler Chickens

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    TC Loh

    2013-12-01

    Full Text Available The effects of feeding different doses of metabolite combination of L. plantarum RS5, RI11, RG14 and RG11 strains (Com3456 on cholesterol reduction in plasma and breast meat in broiler chickens and the possible mechanism was studied. A total of 504 male Ross broilers were grouped into 7 treatments and offered with different diets: (i standard corn-soybean based diet (-ve control; (ii standard cornsoybean based diet + neomycin and oxytetracycline (+ve control; (iii standard corn-soybean based diet + 0.1% metabolite combination of L. plantarum RS5, RI11, RG14 and RG11 strains (Com3456; (iv standard corn-soybean based diet + 0.2% of Com3456; (v standard cornsoybean based diet + 0.3% of Com3456 (vi standard corn-soybean based diet + 0.4% of Com3456 and (vii standard corn-soybean based diet + 0.5% of Com3456. The metabolite combinations supplemented in the diet of broilers reduced protein, cholesterol esters concentration in very low-density lipoprotein particles. The present of organic acids and proteinaceous compound in the metabolite combinations as found in previous study also increased lactic acid bacteria count in small intestine digesta and improved bile salts deconjugation ability of lactic acid bacteria.

  5. Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage.

    Science.gov (United States)

    Kim, Hyun-Wook; Kim, Ji-Han; Yan, Feifei; Cheng, Heng-Wei; Brad Kim, Yuan H

    2017-12-01

    The present study aimed to evaluate the effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty, 1-day-old male chicks (5 birds per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day -1 ) × 2 (regular diet with 0 or 0.25 g kg -1 Bacillus subtilis) factorial design. Chickens were harvested at day 46, and pairs of whole legs were collected at 1 day postmortem. The chicken legs were deboned, ground, tray-packaged with oxygen-permeable film, and displayed for 3 days. Heat stress and probiotic supplementation had no impact on pH, water-holding capacity, color, protein functionality, lipid lipolysis and lipid/protein oxidation stability (P > 0.05). Display storage increased the pH and lipid oxidation of ground chicken legs (P chicken leg meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat; Irradiacao gama no controle de bacterias patogenicas em carne de frango refrigerada

    Energy Technology Data Exchange (ETDEWEB)

    Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: aalcarde@cena.usp.br; Gallo, Claudio Rosa [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz

    2000-09-01

    This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

  7. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins

    International Nuclear Information System (INIS)

    Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Seo, Kwang-Wook; Kim, Young-Boong; Kim, Cheon-Jei

    2015-01-01

    The technological effects of gamma irradiation (0, 3, 7, and 10 kGy) on chicken salt-soluble meat proteins in a model system were investigated. There were no significant differences in protein, fat, and ash content, and sarcoplasmic protein solubility among all samples. The samples with increasing gamma irradiation levels had higher pH, lightness, yellowness, and apparent viscosity, whereas moisture content, water holding capacity, redness, myofibrillar protein solubility, total protein solubility, hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in the unirradiated control. The result from meat products using gamma irradiation was intended to provide a basic resource processing technology. - Highlights: • The effect of gamma irradiation on salt-soluble meat proteins was investigated. • Gelling properties of salt-soluble protein affected by gamma irradiation. • Gamma irradiation of meat products provides a basic resource processing technology

  8. Effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens.

    Science.gov (United States)

    Lee, Tzu-Tai; Ciou, Jhih-Ying; Chiang, Ching-Jen; Chao, Yun-Peng; Yu, Bi

    2012-11-07

    Pleurotus eryngii stalk residue (PESR) is a byproduct of the edible portion of the fruiting body. The present study was conducted to evaluate the effects of PESR on the oxidative status and meat quality of broilers. Two hundred fifty 1-d-old male broilers (Arbor Acre) were evenly divided by gender and randomly allocated into control (corn-soybean meal diet) or 1.0, 5.0, 10.0, or 20.0 g/kg dried PESR groups. The results revealed that at 35 d, the dried PESR groups displayed a significantly increased water-holding capacity and decreased storage loss of breast and thigh fillets when compared to the control group. Regarding fillets color, the L* (lightness) values were lower and the a* (redness) and b* (yellowness) values were higher following dried PESR supplementation. In 5.0-20.0 g/kg PESR supplementation groups, the activities of antioxidative enzymes were significantly elevated in serum, liver, spleen, and fillet tissues when compared to control group. Additionally, malondialdehyde production was slightly decreased in the PESR supplementation groups. Lower crude fat contents were observed in fillet tissues of 5.0-20.0 g/kg PESR groups when compared with the control group. In conclusion, PESR may potentially be used as an antioxidant to decrease lipid peroxidation and improve meat quality in broilers.

  9. Effect of slaughtering age in different commercial chicken genotypes reared according to the organic system: 1. Welfare, carcass and meat traits

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    Alessandro Dal Bosco

    2014-06-01

    Full Text Available The carcass and meat quality of three different commercial chicken genotypes reared according to the organic system and slaughtered at two different ages (70 and 81 days were compared. The used genotypes were Naked Neck (CN1, Kabir (KR4 and Ross 308 (R. All animals were raised in the facilities of a big Italian company, in production units of 3000 birds. Before slaughtering, plumage conditions, foot pad dermatitis as well as qualitative traits of carcasses, such as skin damage and the presence of breast blisters, were registered (n=50. Naked Neck birds showed the best plumage conditions at both ages; the other genotypes had similar body conditions showing a dramatically worsening at the end of rearing cycle (81 days, mainly at breast level. The carcass conformation showed differences mainly for the CN1 genotype, which was more slender with higher proportions of head, neck and legs; thus, ready-to-cook-carcass yield was lower. The meat of CN1 chickens showed lower levels of lipids, pH and brightness values, but higher index of redness. Ross 308 genotype showed a bad welfare status even at 70 days, confirming that the rearing of this strain should not be permitted in organic systems. In conclusion, this study indicates that genotype deeply affects performance, welfare and qualitative characteristics of meat. Regarding the slaughtering age, although the inconsistency of European Commission rules which authorise the reduction of slaughtering age in less mature strains, at 70 days chickens show higher feed efficiency and thinness of carcass and meat.

  10. Effects of chromium-enriched bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality.

    Science.gov (United States)

    Yang, Jiajun; Qian, Kun; Zhang, Wei; Xu, Yayuan; Wu, Yijing

    2016-11-08

    Both chromium (Cr) and probiotic bacillus own the virtues of regulating animal metabolism and meat quality. Purpose of this study was to evaluate the efficiency of supplemental Cr and bacillus in the form of chromium-enriched Bacillus subtilis KT260179 (CEBS) on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality. Six hundred of 1-day-old Chinese Huainan Partridge chickens were divided into four groups randomly: Control, inorganic Cr, Bacillus subtilis, and CEBS. The feed duration was 56 days. After 28 days of treatment, broiler feed CEBS or normal B. subtilis had higher body weights than control broiler, and after 56 days, chickens given either CEBS or B. subtilis had greater body weights than control broiler or those given inorganic Cr. Plasma total cholesterol, triglycerides, and low density lipoprotein cholesterol levels declined significantly in the CEBS group compared with the control, whereas plasma high density lipoprotein cholesterol levels increased significantly. The concentration of Cr in blood and breast muscle increased after CEBS and inorganic Cr supplementation. B. subtilis and CEBS supplementation caused a significant increase in the numbers of Lactobacillus and Bifidobacterium in the caecum, while the numbers of Escherichia coli and Salmonella decreased significantly compared to the control. Feed adding CEBS increased the lightness, redness, and yellowness of breast meat, improved the water-holding capacity, decreased the shear force and cooking loss. In all, CEBS supplementation promoted body growth, improved plasma lipid parameters, increased tissue Cr concentrations, altered cecal bacterial composition and improved breast meat quality.

  11. Differential Effects of Red Meat/Refined Grain Diet and Dairy/Chicken/Nuts/Whole Grain Diet on Glucose, Insulin and Triglyceride in a Randomized Crossover Study.

    Science.gov (United States)

    Kim, Yoona; Keogh, Jennifer B; Clifton, Peter M

    2016-10-30

    Epidemiological studies suggest that a diet high in processed meat, with a high glycemic index is associated with an increased risk of type 2 diabetes. It is not clear if this is due to altered insulin sensitivity or an enhanced postprandial glucose. We aimed to compare the acute metabolic response of two different types of meals after ingestion of the matching diet for four weeks. The study was a randomized, crossover acute meal study. Volunteers consumed either a red meat/refined grain meal or a dairy/chicken/nuts/wholegrain meal after four weeks of the matching diet. After a three-week washout period and four weeks of the alternate diet, they consumed the matching meal. The diets differed with respect to both protein and carbohydrate sources. Blood samples were taken for 180 min for the measurement of glucose, insulin, C-peptide and triglyceride. Fifty-one participants (age: 35.1 ± 15.6 years; body mass index: 27.7 ± 6.9 kg/m², 17 with normal and 34 with impaired glucose tolerance) completed two meal tests. The area under the curve ( p glucose tolerance group ( p glucose; the red meat/refined grain diet increased glucose relative to the dairy/chicken/nuts/whole grain diet only in the normal group (+2.5 mmol/L/3 h). The red meat/refined grain diet increased glucose and insulin responses compared with the dairy/chicken/nuts/whole grain diet. This meal pattern would increase pancreatic stress long term and may account for the increased risk of type 2 diabetes with this diet.

  12. GABAergic control of food intake in the meat-type chickens.

    Science.gov (United States)

    Jonaidi, H; Babapour, V; Denbow, D M

    2002-08-01

    This study examined the effects of intracerebroventricular injections of gamma-aminobutyric acid (GABA) agonists on short-term food intake in meat-type cockerels. In Experiment 1, birds were injected with various doses of muscimol, a GABA(A) agonist. In Experiment 2, the birds received bicuculline, a GABA(A) antagonist, prior to injection of muscimol. In Experiment 3, the effect of varying doses of baclofen, a GABA(B) agonist, on food intake was determined. The intracerebroventricular injection of muscimol caused a dose-dependent increase in food intake. This effect was significantly attenuated by pretreatment with bicuculline. Food intake was not affected by the intracerebroventricular injection of baclofen. These results suggest that GABA acts within the brain of broilers at a GABA(A), but not GABA(B), receptor to increase voluntary food intake.

  13. Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cook Thai indigenous chicken meat during chilled storage

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    Wongwiwat, P.

    2007-11-01

    Full Text Available The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1 and marinated only ingredients (control 2 were used as control treatments. The qualities of ready-to-cook chicken meat that were evaluated were shear force, % drip loss, surface color (L*, a*, b*, lipid oxidation (TBARS, myoglobin oxidation (% metmyoglobin and microbial growth. Effects of spices on shear force and % drip loss were not significantly different (P>0.05 but they efficiently reduced lipid oxidation and microbial growth of chicken meat. Mixed spices significantly reduced oxidation of lipid (P0.05. However, marinade at 12.5% (w/w showed high efficiency in inhibiting deterioration of ready-to-cook chicken meat.

  14. Differential Effects of Red Meat/Refined Grain Diet and Dairy/Chicken/Nuts/Whole Grain Diet on Glucose, Insulin and Triglyceride in a Randomized Crossover Study

    Directory of Open Access Journals (Sweden)

    Yoona Kim

    2016-10-01

    Full Text Available Epidemiological studies suggest that a diet high in processed meat, with a high glycemic index is associated with an increased risk of type 2 diabetes. It is not clear if this is due to altered insulin sensitivity or an enhanced postprandial glucose. We aimed to compare the acute metabolic response of two different types of meals after ingestion of the matching diet for four weeks. The study was a randomized, crossover acute meal study. Volunteers consumed either a red meat/refined grain meal or a dairy/chicken/nuts/wholegrain meal after four weeks of the matching diet. After a three-week washout period and four weeks of the alternate diet, they consumed the matching meal. The diets differed with respect to both protein and carbohydrate sources. Blood samples were taken for 180 min for the measurement of glucose, insulin, C-peptide and triglyceride. Fifty-one participants (age: 35.1 ± 15.6 years; body mass index: 27.7 ± 6.9 kg/m2, 17 with normal and 34 with impaired glucose tolerance completed two meal tests. The area under the curve (p < 0.001 and incremental area under the curve (p = 0.001 for insulin was significantly higher after the red meat/refined grain diet than after the dairy/chicken/nuts/whole grain diet. There was an interaction between meal and glucose tolerance group (p < 0.05 in the area under the curve (AUC and the incremental area under the curve (iAUC of glucose; the red meat/refined grain diet increased glucose relative to the dairy/chicken/nuts/whole grain diet only in the normal group (+2.5 mmol/L/3 h. The red meat/refined grain diet increased glucose and insulin responses compared with the dairy/chicken/nuts/whole grain diet. This meal pattern would increase pancreatic stress long term and may account for the increased risk of type 2 diabetes with this diet.

  15. Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage.

    Science.gov (United States)

    Freitas, Ednardo Rodrigues; da Silva Borges, Ângela; Pereira, Ana Lúcia Fernandes; Abreu, Virgínia Kelly Gonçalves; Trevisan, Maria Teresa Salles; Watanabe, Pedro Henrique

    2015-12-01

    The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective. © 2015 Poultry Science Association Inc.

  16. Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.

    Science.gov (United States)

    Szymandera-Buszka, Krystyna; Hęś, Marzanna; Waszkowiak, Katarzyna; Jędrusek-Golińska, Anna

    2014-01-01

    The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent.

  17. Measurement of true ileal calcium digestibility in meat and bone meal for broiler chickens using the direct method.

    Science.gov (United States)

    Anwar, M N; Ravindran, V; Morel, P C H; Ravindran, G; Cowieson, A J

    2016-01-01

    The objective of the study that is presented herein was to determine the true ileal calcium (Ca) digestibility in meat and bone meal (MBM) for broiler chickens using the direct method. Four MBM samples (coded as MBM-1, MBM-2, MBM-3 and MBM-4) were obtained and analyzed for nutrient composition, particle size distribution and bone to soft tissue ratio. The Ca concentrations of MBM-1, MBM-2, MBM-3 and MBM-4 were determined to be 71, 118, 114 and 81 g/kg, respectively. The corresponding geometric mean particle diameters and bone to soft tissue ratios were 0.866, 0.622, 0.875 and 0.781 mm, and 1:1.49, 1:0.98, 1:0.92 and 1:1.35, respectively. Five experimental diets, including four diets with similar Ca concentration (8.3 g/kg) from each MBM and a Ca and phosphorus-free diet, were developed. Meat and bone meal served as the sole source of Ca in the MBM diets. Titanium dioxide (3 g/kg) was incorporated in all diets as an indigestible marker. Each experimental diet was randomly allotted to six replicate cages (eight birds per cage) and offered from d 28 to 31 post-hatch. Apparent ileal Ca digestibility was calculated by the indicator method and corrected for ileal endogenous Ca losses to determine the true ileal Ca digestibility. Ileal endogenous Ca losses were determined to be 88 mg/kg dry matter intake. True ileal Ca digestibility coefficients of MBM-1, MBM-2, MBM-3 and MBM-4 were determined to be 0.560, 0.446, 0.517 and 0.413, respectively. True Ca digestibility of MBM-1 was higher (P 0.05) to that of MBM-3. True Ca digestibility of MBM-2 was similar (P > 0.05) to MBM-3 and MBM-4, while that of MBM-3 was higher (P digestibility in feed ingredients and that Ca in MBM is not highly available as often assumed. The variability in true Ca digestibility of MBM samples could not be attributed to Ca content, percentage bones or particle size. © 2015 Poultry Science Association Inc.

  18. A 2-step cooking method of searing and hot water pasteurization to maximize the safety of refrigerated, vacuum packaged, chicken breast meat.

    Science.gov (United States)

    Enns, D K; Crandall, P G; O'Bryan, C A; Griffis, C L; Martin, E M

    2007-05-01

    Americans consume almost 40 kg per capita of chicken each year. Increasing consumption of chicken surpassed pork in 1982 and beef in 1992. The objectives of this study were to examine the effectiveness of a novel, 2-step cooking method of grilling, slicing, vacuum packaging, and hot water pasteurization to inhibit the growth of Listeria monocytogenes in chicken breast meat. Because this study required the use of pilot plant scale pasteurization equipment, Listeria innocua M1, a nonpathogen with slightly greater heat resistance than L. monocytogenes, was used as a surrogate. We first examined the lethal effects of grilling on a boneless skinless chicken breast to mimic cross-contaminated, surface-inoculated Listeria. Searing produced a mean reduction of 2.5 log CFU/g of Listeria and a moisture loss of only 7% (w/w). A 2nd experiment studied the lethal effect of pasteurization of the sliced seared chicken breast. L. innocua M1 inoculated between the slices mimicked contamination in deep muscle. Pasteurization in a 71 degrees C bath (final internal temperature of 66 degrees C) gave an additional 2.3 log CFU/g reduction. L. innocua M1 did not show significant regrowth during a wk of refrigerated storage. The combined 2-step cooking method of searing and pasteurization gave a combined 4.8 log reduction in LI M1. In parallel tests a non-Listeria indicator, Corynebacterium glutamicum, inoculated between sliced, seared chicken, showed a 3 log reduction after pasteurization for 10 min in a 71 degrees C bath compared to 2.3 log reduction of Listeria. Corynebacterium regrowth occurred much faster than did L. innocua M1.

  19. Sensory analysis of hydrolysed meat preparations Análise sensorial de preparações com hidrolisados de carne

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    Maria Elisabeth Machado Pinto E Silva

    2010-06-01

    Full Text Available The use of hydrolysed meat in diets contributes to the improvement of protein, vitamin and mineral supply. This work aims at checking the acceptance pattern in meat hydrolysates. Four preparations have been developed with three types of hydrolysates in domestic-like conditions. Acceptance was verified by means of sensory analysis using the nine-point hedonic scale. Sensory tests have been carried out in three sessions (according to the kind of hydrolysates. In the evaluation file, information on age groups has been included. The statistical analysis has been made by ANOVA and Tukey test. The best accepted preparation have been the turkey and chicken hydrolysed balls. Hydrolysates can be used in many different kinds of preparations, but it is necessary to know both the age group it will be used to and its sensory and chemical-physical features to ensure the taste and the original appearance of the final product.A utilização de hidrolisados de carne em dietas melhora seu conteúdo protéico, de vitaminas e minerais. O objetivo do presente trabalho foi avaliar a aceitação de hidrolisados de carne. Quatro preparações foram desenvolvidas com três tipos de hidrolisados em condições similares às domésticas. . A aceitação foi avaliada com uso de escala hedônica de 9 pontos. Os testes foram realizados em três sessões (de acordo com o tipo de hidrolisado e, incluiu-se na ficha de avaliação informações de idade. A análise estatística foi realizada por ANOVA e teste de Tukey. As preparações mais aceitas foram os bolinhos com hidrolisados de peru e frango. Os hidrolisados podem ser utilizados em diversas preparações, sendo necessário o conhecimento da faixa etária a qual se destinam, suas características sensoriais e físico-químicas, para garantir o sabor e a aparência do produto final.

  20. Effect of ionizing radiation dose, temperature, and atmosphere on the survival of Salmonella typhimurium in sterile, mechanically deboned chicken meat

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.

    1991-01-01

    The response to gamma radiation (0 to 3.60 kGy; 100 krad = 1 kGy) of Salmonella typhimurium was tested in otherwise sterile, mechanically deboned chicken meat (MDCM) in the absence of competing microflora. Response was determined at temperatures of -20 to +20 C and when the MDCM was packaged in vacuum or in the presence of air. A central composite response-surface design was used to test the response of the pathogen to the treatments in a single experiment. Predictive equations were developed from the analyses of variances of the resulting data. The accuracy of each predictive equation was tested by further studies of the effects of gamma radiation on S. typhimurium in the presence or absence of air at -20, 0, and +20 C. All data were then analyzed to refine the predictive equations further. Both the original and the refined equations adequately predicted the response of S. typhimurium in MDCM to gamma radiation doses up to 3.60 kGy in the presence of air or in vacuo. Gamma irradiation was significantly more lethal for S. typhimurium in the presence of air and at higher temperatures. The final equations predict a reduction in the number of surviving Salmonella in MDCM irradiated to 1.50 kGy at -20 C of 2.53 logs in air or 2.12 logs if irradiated in vacuum. If the contaminated MDCM were to receive a dose of 3.0 kGy at -20 C in air, the number of Salmonella would be decreased by 4.78 logs, and if irradiated in vacuum, by 4.29 logs

  1. Salmonella spp. em carcaças, carne mecanicamente separada, lingüiças e cortes comerciais de frango Salmonella spp. in carcasses, mechanically deboned meat, sausages and chicken meat

    Directory of Open Access Journals (Sweden)

    Angela Cleusa de Fátima Banzatto de Carvalho

    2005-12-01

    Full Text Available Alimentos de origem animal representam papel fundamental na epidemiologia das salmoneloses humanas. Apesar dos avanços tecnológicos, a carne de frango ainda é passível de contaminação bacteriana, especialmente por microrganismos do gênero Salmonella, que podem encontrar-se albergados no trato intestinal ou em outra parte do corpo das aves. O presente trabalho objetivou pesquisar a ocorrência de Salmonella em carne de frango e derivados procedentes da região Nordeste do Estado de São Paulo. Foram analisadas, através do método convencional de cultivo, 45 amostras de carcaças, 60 de carne mecanicamente separada (CMS, 25 de lingüiça de frango, 20 de peito, e 15 de coxa e sobre-coxa. Salmonella spp. foi encontrada em 13,3% (6/45 das carcaças, 25% (15/60 das amostras de CMS, 16% (4/25 das lingüiças, 30% (6/20 dos peitos e 13,3% (2/15 das coxas e sobre-coxas analisadas. Do total de 165 amostras analisadas, 33 (20% apresentaram contaminação por Salmonella estando, portanto, impróprias para o consumo conforme legislação brasileira.Food of animal origin represents an important role in the epidemiology of human salmonellosis. In spite of the technological improvement, the chicken meat is subjected to bacterial contamination, mainly by microorganisms of the genus Salmonella that can be found in the intestinal tract or elsewhere on the chicken body. The aim of this study was to investigate the occurrence of Salmonella in chicken meat and cuts from the Northeast region of São Paulo State, Brazil. By conventional cultivation microbiological methods, 45 samples of carcasses, 60 samples of mechanically deboned meat (MDM, 25 samples of chicken sausages, 20 samples of chest, and 15 samples of chicken leg and thigh. Salmonella was found in 13.3% (6/45 of the carcass, 25% (15/60 of the MDM, 16% (4/25 of the sausages, 30% (6/20 of the chests and 13.3% (2/15 of the tight analysed. The results showed that 33 (20% out of 165 samples were

  2. Antibacterial Activity of Clove ( Syzigium aromaticum L .) Essential Oil and Gamma Irradiation against Some Food-Borne Pathogens in Minced Chicken Meat

    International Nuclear Information System (INIS)

    Gibriel, A.Y.; ALI, H.G.M.; Abdeldaiem, M.H.

    2017-01-01

    Antibacterial activity of clove essential oil ( Syzigium aromaticum L.) against five strains of pathogenic bacteria namely, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus was investigated in vitro. The essential oil of clove exhibited antibacterial activity against tested microorganisms. Comparatively, 25, 50 and 100 ml/l concentrations of clove essential oil were of less inhibitory effect than 200, 300 and 500 ml/l concentrations. However, S. aureus showed less sensitivity towards clove essential oil inhibition; however Salmonella typhimurium was strongly inhibited by clove essential oil. Then, the effect of clove essential oil at two concentrations (3 and 5% v/w) and combined treatments between gamma irradiation at doses of 1, 2, 3, 4, 5 and 6 kGy and clove essential oil at concentrations as formerly on inactivation of Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium , Escherichia coli and Bacillus cereus inoculated into chicken minced meat was investigated. Addition of clove essential oil to samples of chicken minced meat inoculated with three pathogens reduced the counts of these pathogens, proportionally with increasing concentration. The irradiated samples at doses of 3, 4, 5 and 6 kGy and that irradiated at doses 2, 3, 4, 5 and 6 kGy of chicken minced and containing 3 and 5% completely inactivation of inoculated pathogens and not detected during cold storage at 4±1°C for 7 days. Accordingly, clove essential oil can be used as natural antimicrobial additive or in combination treatments with gamma irradiation for incorporation in various food products. Also, there is a possibility of using low doses gamma irradiation and low concentrations clove essential oil for treatment of meat products in order to this to reduce the economic cost of products and improving hygienic quality and extend its shelf-life. Therefore clove essential oil could be used as preservative ingredients in

  3. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    International Nuclear Information System (INIS)

    Lari, L; Dudkiewicz, A

    2014-01-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility

  4. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    Science.gov (United States)

    Lari, L.; Dudkiewicz, A.

    2014-06-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility.

  5. Soybean and lactose in meat products and preparations sampled at retail

    Directory of Open Access Journals (Sweden)

    Filomena Piccolo

    2016-06-01

    Full Text Available Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers’ adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy and to evaluate the food labels compliance with Regulation (EU n.1169/2011. Soybean and lactose were searched using commercial kits in n. 58 samples of meat products produced in or distributed by 19 establishments, and in n. 55 samples of meat products and n. 8 of meat preparations produced in 21 plants. All samples were selected on the basis of the absence of any information on the labels about the presence of the two searched allergens, with the exception of n. 5 samples tested for lactose. Traces of soybean were detected in 50 out of the 58 examined samples, at concentrations up to 0.93 mg kg–1. Only two samples contained levels above the detection limit of 0.31 mg kg–1. Lactose levels ranging from 0.11 to 2.95 g/100 g, i.e. above the detection limit, were found in all the tested samples (n. 63. The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans, and deserve attention from the competent authorities considering not only the consumers’ health but also the great attention media pay to regulations providing consumers with information on food.

  6. Norwegian patients and retail chicken meat share cephalosporin-resistant Escherichia coli and IncK/blaCMY-2 resistance plasmids

    DEFF Research Database (Denmark)

    Berg, E. S.; Wester, A. L.; Ahrenfeldt, Johanne

    2017-01-01

    In 2012 and 2014 the Norwegian monitoring programme for antimicrobial resistance in the veterinary and food production sectors (NORM-VET) showed that 124 of a total of 406 samples (31%) of Norwegian retail chicken meat was contaminated with extended-spectrum cephalosporin-resistant Escherichia coli....... The aim of this study was to compare selected cephalosporin-resistant E. coli from humans and poultry to determine their genetic relatedness based on whole genome sequencing (WGS). E. coli representing three prevalent cephalosporin-resistant multi-locus sequence types (STs) isolated from poultry (n=17...

  7. MODEL SYSTEM EVALUATIONS OF MEAT EMULSIONS PREPARED WITH DIFFERENT EDIBLE BEEF BY PRODUCTS AND FATS AND OIL

    Directory of Open Access Journals (Sweden)

    Mustafa KARAKAYA

    1997-02-01

    Full Text Available Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil were studied in a model system. The results of the study showed that the highest emulsion capacity (EC was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.

  8. Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758 comparado a frango de corte Meat quality in white peking mallard (Anas Platyrhynchos platyrhynchos L. 1758 compared to broiler chicken

    Directory of Open Access Journals (Sweden)

    Peter Bitencourt Faria

    2008-02-01

    Full Text Available O total de 20 carcaças resfriadas (10 Marrecos Pequim Branco e 10 de frangos de corte foi submetido às análises de composição centesimal, colesterol, cor (sistema CIE L*a*b*, perda de peso por cozimento (PPC e força de cisalhamento (FC. A carne de marreco apresenta (PTwenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system, weight loss by cooking (PPC and shear force (FC. Mallard meat had lower (P<0.05 humidity in both leg and breast (71.77 and 74.53%, respectively when compared with chicken meat (74.73 and 76.07%, respectively. When different cuts were compared, the breast had a higher (P<0.05 humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05 lightness (37.59 and 35.75, respectively and higher red content (18.48 and 20.67, respectively, than the lightness (40.98 and 45.18, respectively and red content (10.02 and 5.52, respectively observed in chicken. The FC was higher (P<0.05 in mallard breast (4.90 kgf than in chicken breast (2.63 kgf. Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness.

  9. Evaluation of quality characteristics and functional properties of mechanically deboned chicken meats treated with different dose rates of ionizing radiation and use of antioxidants

    International Nuclear Information System (INIS)

    Brito, Poliana de Paula

    2012-01-01

    The Mechanically Deboned chicken meat (MDCM) is used in traditional meat products, in greater proportion in those emulsified, replacing meat raw materials more expensive. The raw material can have high MDCM the microbial load, as a result of contamination during processing or failure during the evisceration. The irradiation process is accepted as one of the most effective technologies when compared to conventional techniques of preservation, to reduce contamination of pathogens and spoilage. However, little information is available about the use and effects of different dose rates of ionizing radiation processing. Irradiation causes chemical changes in food, a major cause of deterioration of quality of raw or cooked meat products during refrigerated storage, frozen. The objective of this study was to evaluate the effects of different dose rates of ionizing radiation on the production of Thiobarbituric Acid Reactive Substances (TBARS), color, microbiological and sensory characteristics of mechanically deboned chicken added or without added antioxidants, during the cold storage and evaluation of functional properties. The results showed that among the tested dose rates using cobalt-60 source, dose rate of 4.04 kGy.h-1 was the best for processing MDCM. Furthermore, the use of the combination of rosemary antioxidant and α-tocopherol were able to reduce lipid oxidation generated by irradiation of the samples, showed a synergistic effect to the processing with ionizing radiation in reduction of psychrotrophic bacteria count and contributed to a better sensory quality. The use of radiation in the processing FDMI did not adversely affect the functional properties studied. (author)

  10. Consumer characterization of three types of meat (beef, chicken, and pork in the metropolitan area of the México valley

    Directory of Open Access Journals (Sweden)

    José Saturnino Mora-Flores

    2011-12-01

    Full Text Available Consumption of any kind of meat is important for the proper functioning and development of the human organism. The Metropolitan Area of the Valley of Mexico (MAVM is the main meat marketing and consumption center in the country. The objective of this work was to characterize the consumers of the three main types of meat (beef, chicken, and pork in the MAVM in order to know the products demanded, associated to variables such as income level, consumption, product value-added services, among others. The methodology used was the CHAID algorithm (Chi-squares Automatic Interaction Detection, and association tests through the X2 distribution, economic and social quantitative segmentation variables. The information was obtained through a semi-structured survey applied to 440 individuals. Data analysis was done on contingency tables with relative frequencies. The results showed that low and medium level consumers, with low and middle incomes, mainly demand popular cuts; they buy them in local supermarkets, open markets, and neighborhood butcheries. Mostly consumed is unrefrigerated meat with few value-added services.

  11. Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation.

    Science.gov (United States)

    Grau, A; Guardiola, F; Grimpa, S; Barroeta, A C; Codony, R

    2001-11-01

    We used factorial design to ascertain the influence of dietary fat source (linseed, sunflower and oxidized sunflower oils, and beef tallow) and the dietary supplementation with alpha-tocopheryl acetate (alpha-TA) (225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on dark chicken meat oxidation (lipid hydroperoxide and TBA values and cholesterol oxidation product content). alpha-TA greatly protected ground and vacuum-packaged raw or cooked meat from fatty acid and cholesterol oxidation after 0, 3.5, or 7 mo of storage at -20 C. In contrast, AA provided no protection, and no synergism between alpha-TA and AA was observed. Polyunsaturated fatty acid-enriched diets (those containing linseed, sunflower, or oxidized sunflower oils) increased meat susceptibility to oxidation. Cooking always involved more oxidation, especially in samples from linseed oil diets. The values of all the oxidative parameters showed a highly significant negative correlation with the alpha-tocopherol content of meat.

  12. Organic chemistry of balms used in the preparation of pharaonic meat mummies

    Science.gov (United States)

    Clark, Katherine A.; Ikram, Salima; Evershed, Richard P.

    2013-01-01

    The funeral preparations for ancient Egyptian dead were extensive. Tomb walls were often elaborately painted and inscribed with scenes and objects deemed desirable for the afterlife. Votive objects, furniture, clothing, jewelry, and importantly, food including bread, cereals, fruit, jars of wine, beer, oil, meat, and poultry were included in the burial goods. An intriguing feature of the meat and poultry produced for the deceased from the highest levels of Egyptian society was that they were mummified to ensure their preservation. However, little is known about the way they were prepared, such as whether balms were used, and if they were used, how they compared with those applied to human and animal mummies? We present herein the results of lipid biomarker and stable carbon isotope investigations of tissues, bandaging, and organic balms associated with a variety of meat mummies that reveal that treatments ranged from simple desiccation and wrapping in bandages to, in the case of the tomb of Yuya and Tjuia (18th Dynasty, 1386–1349 BC), a balm associated with a beef rib mummy containing a high abundance of Pistacia resin and, thus, more sophisticated than the balms found on many contemporaneous human mummies. PMID:24248384

  13. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

    Science.gov (United States)

    Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

    2014-02-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  14. Effect of the gamma radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat.

    Science.gov (United States)

    Brito, Poliana P; Azevedo, Heliana; Cipolli, Kátia M V A B; Fukuma, Henrique T; Mourão, Gerson B; Roque, Cláudio V; Miya, Norma T; Pereira, José L

    2011-03-01

    Frozen samples of mechanically deboned chicken meat (MDCM) with skin were irradiated with gamma radiation doses of 0.0 kGy (control) and 3 kGy at 2 different radiation dose rates: 0.32 kGy/h (3 kGy) and 4.04 kGy/h (3 kGy). Batches of irradiated and control samples were evaluated during 11 d of refrigerated (2 ± 1 °C) storage for the following parameters: total psychrotrophic bacteria count, thiobarbituric acid reactive substances (TBARS), evaluation of objective color (L*, a*, and b*) and a sensory evaluation (irradiated odor, oxidized odor, pink and brown colors). No statistical difference (P > 0.05) was found amongst the TBARS values obtained for the MDCM samples irradiated with dose rates of 0.32 and 4.04 kGy/h. There was a significant increase (P radiation to mechanically deboned chicken meat will provide the food industry with information concerning the definition of the best processing conditions to maximize the sensory and food quality.

  15. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Zbigniew A. Kruk

    2014-02-01

    Full Text Available This study was conducted to evaluate the combined effect of high pressure (HP with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w of soy sauce (SS, 10% (w/w of olive oil (OO, and a mixture of both 5% of soy sauce and 5% olive oil (w/w (SO were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  16. Effects of different levels of vitamin premix in finisher diets on performance, immuno - competence and meat lipid oxidation of chickens fed on corn - soybean meal

    Directory of Open Access Journals (Sweden)

    Hoseein Moravej

    2013-03-01

    Full Text Available The present study was carried out to examine the effects of a vitamin premix (VPreduction or withdrawal from finisher diet (29-43 days on performance,immuno-competence,and characteristicsof leg bones and meat lipid oxidation of chickens fed oncorn-soybeanmeal based diet. A total of 900 male broiler chickens (Ross 308 were allocatedtofivetreatment groups(0, 33%, 66%, 100% and 133% VP, withninereplicates per treatmentgroup. At 29 and 36 days of ages, four birds from each replicate were injected with sheepredblood cells (SRBC. The cell-mediated immunity was determined via phytohemagglutinin(PHA and 1-chloro 2-4-dinitrobenzen (DNCBat 34 and 42 days of ages.At 33, 38 and 43days of age, 42 days of ages, and two birds of each replicate were slaughteredand boneparameters measured. The oxidative stability was evaluated by thiobarbituric acid reactivesubstances (TBARS on the thigh samples that were stored for 90 day at-80 ̊C. The resultsshowed that reduction or withdrawal of VP from diets at different time points of the finisherperiod did not affect performance, immunocompetence and characteristics of leg bones.Results of TBARS showed thatlipid peroxidation of the treatment without VP wassignificantly higher than of the other treatments when slaughtered at 43 days of age. Finally,the results of this study demonstrated that it is not possible to reduce the VP in finisherbroilers’ diets without negative effects on meat quality during the time of freezing.

  17. Beneficial effects of enrichment of chicken meat with n-3 polyunsaturated fatty acids, vitamin E and selenium on health parameters: a study on male rats.

    Science.gov (United States)

    Konieczka, P; Rozbicka-Wieczorek, A J; Czauderna, M; Smulikowska, S

    2017-08-01

    Consumption of chicken meat enriched with bioactive compounds such as n-3 polyunsaturated fatty acids (PUFAn-3), vitamin E (vE) and selenium (Se) can help prevent many diseases and can be used to deliver those substances to humans. This might be of importance as chicken meat consumption is increasing worldwide. The effects of enriching chicken meat with PUFAn-3, vE and Se through dietary interventions were studied in rats. Four groups of Ross 308 female broilers from day 22 to day 35 of age were fed control diet (L) that contained lard and 80 mg vE and 0.3 mg Se/kg, or diets that contained rape seeds and fish oil with the same level of Se and vE as in the control diet, the same level of Se as in the control and 150 mg vE/kg, or 150 mg of vE and 0.7 mg Se/kg. Broiler carcasses were boiled, deboned, lyophilized and pooled by group. Boiled edible components of chicken carcass (BECC) were included (240 g/kg) in the diets fed to four groups of ten 10-week-old Wistar male rats for 8 weeks. Inclusion of BECCs modulated dietary fatty acid profile in the rat diets. Feeding these diets did not influence parameters related to growth or relative weights of internal organs in the rats. Feeding BECCs with lower PUFAn-6/n-3 decreased the n-6/n-3 ratio in the rat brain and liver, and increased the proportion of docosahexaenoic acid in the brain lipids. Liver cholesterol level was similar among the experimental groups, whereas the concentration of vE in the liver of rats fed BECC with increased vE levels was higher than that in the rats fed BECC with the basal vE level. Haematological and biochemical parameters in blood were within the normal range for rats, but a few rats showed a tendency towards increased levels because of the higher vE and Se level. The health-promoting effect of feeding rats PUFAn-3 enriched BECC was more pronounced when an increased dietary level of vE was used, but the increased level of Se did not provide the rats with additional benefits. Thus, the

  18. Carcass and meat quality of dual-purpose chickens (Lohmann Dual, Belgian Malines, Schweizerhuhn) in comparison to broiler and layer chicken types.

    Science.gov (United States)

    Mueller, S; Kreuzer, M; Siegrist, M; Mannale, K; Messikommer, R E; Gangnat, I D M

    2018-05-18

    Currently, there is an intensive ethical discussion about the practice of culling day-old layer cockerels. One solution to avoid this practice could be using dual-purpose types, where males are fattened for meat and females used for egg production. The aim of the present study was to compare fattening performance, carcass conformation, and composition as well as meat quality of Lohmann Dual, a novel dual-purpose type, and 2 traditional dual-purpose types (Belgian Malines and Schweizerhuhn) with 2 broiler types and 1 layer type (Lohmann Brown Plus). Broilers included a conventional line (Ross PM3) and a slower-growing line (Sasso 51) fulfilling requirements of organic farming. Nine birds of each type were fed on a conventional broiler diet. Feed intake and metabolizability of nitrogen and energy were recorded per pen (n = 3), the latter through excreta sampling. For each bird, carcass conformation was assessed, and weights of body, carcass, breast meat, legs, wings, and inner organs were determined. Additionally, breast angle, an indicator for carcass appeal, and skin color were recorded. Meat quality assessment included determinations of thaw and cooking loss, shear force, meat color, and proximate composition of the breast meat. None of the dual-purpose types (20 to 30 g ADG) performed as well in growth as the intensively growing broiler line (68 g ADG). However, Lohmann Dual could compete with the slower-growing broiler line (slower growth but better feed efficiency, similar in carcass weight and breast proportion). Also breast angle was quite similar between Lohmann Dual (100°) and the extensive broiler type (115°C) compared to the intensive broiler line (180°). Meat quality was most favorable in the intensive broilers with the smallest shear force and thawing loss, whereas meat quality was not different between the other types. The Schweizerhuhn performed only at the level of the layer hybrid, and the Belgian Malines was ranked only slightly better.

  19. Effect of different ionizing radiation dose rates on the Staphylococcal enterotoxin in mechanically deboned chicken meat

    International Nuclear Information System (INIS)

    Azevedo, Heliana de; Brito, Poliana de Paula; Fukuma, Henrique Takuji; Roque, Claudio Vitor; Custodio, Wilson; Kodama, Yasko; Miya, Norma Terugo Nago; Pereira, Jose Luiz

    2009-01-01

    Samples weighing 50g each were prepared from allotments of back with skin MDCM, to the EEB contamination or not (control). Each sample of MDCM contaminated or not with EEB was conditioned in low density polyethylene bag, frozen (-18 ± 1 deg C) for one night in a tunnel and irradiated with gamma rays from 60 Co source in this state with doses of 0.0 kGy (control), 1.5 kGy (5.7 kGy.h -1 - higher dose rate, 1.8 kGy.h -1 - intermediary dose rate and 0.6 kGy.h -1 - lower dose rate) and 3.0 kGy (8.4 kGy.h - '1 - higher dose rate, 2.4 kGy.h -1 - intermediary dose rate and 0.6 kGy.h -1 - lower dose rate). Irradiated or non irradiated MDCM samples were processed to the EEB extraction, according to the VIDAS Staph enterotoxin II kit (bioMerieux) manufacturer protocol. The calculation to determinate the MDCM EEB recovery after the sample (control or irradiated) processing were carried out applying the principle of mass balance, along the whole process. Described experiment was performed in triplicate. Results showed that the irradiation process was effective to remove the MDCM EEB, to both 1.5 kGy and 3.0 kGy. According to the expected, doses of 3.0 kGy showed the highest values of MDCM EEB removal. Regarding the effect of dose rate of radiation on the removal of EEB of the MDCM, it could be observed only for samples irradiated with 1.5 kGy radiation dose; in these processing conditions, the highest value of EEB removal was obtained for samples processed with low radiation dose rate. (author)

  20. The potential of rapid visco-analysis starch pasting profiles to gauge the quality of sorghum as a feed grain for chicken-meat production

    Directory of Open Access Journals (Sweden)

    Ha H. Truong

    2017-03-01

    Full Text Available Thirteen extensively characterised grain sorghum varieties were evaluated in a series of 7 broiler bioassays. The efficiency of energy utilisation of broiler chickens offered sorghum-based diets is problematic and the bulk of dietary energy is derived from sorghum starch. For this reason, rapid visco-analysis (RVA starch pasting profiles were determined as they may have the potential to assess the quality of sorghum as a feed grain for chicken-meat production. In review, it was found that concentrations of kafirin and total phenolic compounds were negatively correlated with peak and holding RVA viscosities to significant extents across 13 sorghums. In a meta-analysis of 5 broiler bioassays it was found that peak, holding, breakdown and final RVA viscosities were positively correlated with ME:GE ratios and peak and breakdown RVA viscosities with apparent metabolizable energy corrected for nitrogen (AMEn to significant extents. In a sixth study involving 10 sorghum-based diets peak, holding and breakdown RVA viscosities were positively correlated with ME:GE ratios and AMEn. Therefore, it emerged that RVA starch pasting profiles do hold promise as a relatively rapid means to assess sorghum quality as a feed grain for chicken-meat production. This potential appears to be linked to quantities of kafirin and total phenolic compounds present in sorghum and it would seem that both factors depress RVA starch viscosities in vitro and, in turn, also depress energy utilisation in birds offered sorghum-based diets. Given that other feed grains do not contain kafirin and possess considerably lower concentrations of phenolic compounds, their RVA starch pasting profiles may not be equally indicative.

  1. A risk assessment of campylobacteriosis and salmonellosis linked to chicken meals prepared in households in Dakar, Senegal.

    Science.gov (United States)

    Pouillot, Régis; Garin, Benoit; Ravaonindrina, Noro; Diop, Kane; Ratsitorahina, Mahery; Ramanantsoa, Domoina; Rocourt, Jocelyne

    2012-10-01

    We used a quantitative microbiological risk assessment model to describe the risk of Campylobacter and Salmonella infection linked to chicken meals prepared in households in Dakar, Senegal. The model uses data collected specifically for this study, such as the prevalence and level of bacteria on the neck skin of chickens bought in Dakar markets, time-temperature profiles recorded from purchase to consumption, an observational survey of meal preparation in private kitchens, and detection and enumeration of pathogens on kitchenware and cooks' hands. Thorough heating kills all bacteria present on chicken during cooking, but cross-contamination of cooked chicken or ready-to-eat food prepared for the meal via kitchenware and cooks' hands leads to a high expected frequency of pathogen ingestion. Additionally, significant growth of Salmonella is predicted during food storage at ambient temperature before and after meal preparation. These high exposures lead to a high estimated risk of campylobacteriosis and/or salmonellosis in Dakar households. The public health consequences could be amplified by the high level of antimicrobial resistance of Salmonella and Campylobacter observed in this setting. A significant decrease in the number of ingested bacteria and in the risk could be achieved through a reduction of the prevalence of chicken contamination at slaughter, and by the use of simple hygienic measures in the kitchen. There is an urgent need to reinforce the hygiene education of food handlers in Senegal. © 2012 Society for Risk Analysis.

  2. Acute and subchronic oral toxicity studies in rats of a hydrolyzed chicken sternal cartilage preparation.

    Science.gov (United States)

    Schauss, A G; Merkel, D J; Glaza, S M; Sorenson, S R

    2007-02-01

    Two acute and subchronic oral toxicity studies were conducted in rats to evaluate safety of a patented preparation of hydrolyzed chicken sternal cartilage (BioCell Collagen II) containing collagen type II, chondroitin sulfate, and hyaluronic acid. In the acute oral toxicity study, five males and five females of Sprague-Dawley rats were administered a single dose of 5000 mg of the test product per kg body weight and observed for 14 days. All animals survived and exhibited normal body weight gain throughout the study. Macroscopic necropsy examination conducted on day 15 revealed no gross pathological lesions in any of the animals. In the subchronic study, Sprague-Dawley rats (40 males, 40 females) were divided into four same-sex groups (10 animals/group). Animals in each group were administered daily either 0, 30, 300 or 1000 mg of the test product per kg of body weight for over 90 days. All animals survived and showed no significant changes in their body weights and histopathology. Although some differences were observed between the treated and control animals in several parameters, they were generally not dose-related or considered to be of toxicological significance. In conclusion, the results from the two oral toxicity studies with male and female young adult rats indicated that the test preparation from hydrolyzed chicken sternal cartilage collagen (BioCell Collagen II) was well tolerated at all four doses tested.

  3. Comparative study of growth performance, meat quality and haematological parameters of Fayoumi, Rhode Island Red and their reciprocal crossbred chickens

    Directory of Open Access Journals (Sweden)

    Abida Parveen

    2012-04-01

    Full Text Available A total of 2001 unsexed day-old-chicks of each Fayoumi, Rhode Island Red (RIR, RIR × Fayoumi (RIFI and Fayoumi × RIR (FIRI were obtained from hatchery of Poultry Research Institute, Rawalpindi. The birds were maintained on deep litter system for a period of 20 weeks. The results revealed that the average day old weight was highest in RIR and FIRI, intermediate in RIFI and lowest in Fayoumi chickens. The RIR breed consumed more feed and gained maximum (P0.05 difference among pure and crossbred chickens. There was non-significant (P>0.05 difference in haematological values among all chickens. The total erythrocyte number, haemoglobin and packed cell volume increased with the advancement of age. However, erythrocyte sedimentation rate, mean corpuscular volume and mean corpuscular haemoglobin values decreased gradually with the advancement of age. It may be concluded that crossbred chickens gained better body weight than Fayoumi and moderate than RIR chickens with lower mortality. The crossbred chickens of FIRI showed better performance in all traits than crossbred chickens of RIFI.

  4. Controlled atmosphere stunning of broiler chickens. I. Effects on behaviour, physiology and meat quality in a pilot scale system at a processing plant.

    Science.gov (United States)

    Abeyesinghe, S M; McKeegan, D E F; McLeman, M A; Lowe, J C; Demmers, T G M; White, R P; Kranen, R W; van Bemmel, H; Lankhaar, J A C; Wathes, C M

    2007-08-01

    1. The effects of controlled atmosphere stunning on the behaviour, physiology and carcase and meat quality of broiler chickens were studied experimentally in a pilot scale plant. 2. Gas mixtures tested were: single phase anoxic mixture (90% Ar in air, posture occurred soonest with hypercapnic anoxia with the earliest and most twitching and wing flapping in individuals and earliest leg paddling. Biphasic birds were most alert, exhibited most respiratory disruption and mandibulation, and had the latest loss of posture and fewest, but longest bouts of wing flapping and least leg paddling and twitching. 4. Significant and sudden bradycardia and arrhythmia were evident with all gas mixtures and were not related solely to anoxia or hypercapnia. Birds stunned by Ar anoxia showed a slightly more gradual decline from baseline rates, compared with hypercapnic mixtures. 5. Few differences were found between gas mixes in terms of carcase and meat quality. Initial bleeding rate was slowest in biphasic-stunned birds, but total blood loss was not affected. Acceleration of post-mortem metabolism in anoxic-stunned birds was not sufficient to allow de-boning within 5 h without the risk of tough meat. 6. On welfare grounds and taking into account other laboratory and field studies, a biphasic method (using consecutive phases of anaesthesia and euthanasia) of controlled atmosphere stunning of broilers is potentially more humane than anoxic or hypercapnic anoxic methods using argon or nitrogen.

  5. Detection and characterization of silver nanoparticles in chicken meat by asymmetric flow field flow fractionation with detection by conventional or single particle ICP-MS

    DEFF Research Database (Denmark)

    Löschner, Katrin; Navratilova, Jana; Købler, Carsten

    2013-01-01

    of the AgNPs took place during the sample preparation stage. The digestate was injected into the asymmetric flow field flow fractionation (AF(4)) -ICP-MS system, which enabled fractionation of nanoparticles from the remaining meat matrix, and resulted in one large peak in the fractograms as well as two...... smaller peaks eluting close to the void volume. The recovery of silver contained in the large AgNP peak was around 80 %. Size determination of AgNPs in the meat matrix, based on external size calibration of the AF(4) channel, was hampered by non-ideal (early elution) behavior of the AgNPs. Single particle...

  6. A high-capacity carbon prepared from renewable chicken feather biopolymer for supercapacitors

    Science.gov (United States)

    Wang, Qiang; Cao, Qi; Wang, Xianyou; Jing, Bo; Kuang, Hao; Zhou, Ling

    2013-03-01

    Micropopous chicken feather carbon (CFC) severing as electrode materials for the first time is prepared via the activation with KOH agent to different extents. The structure and electrochemical properties of CFC materials are characterized with N2 adsorption/desorption measurements, X-ray diffraction (XRD), transmission electron microscope (TEM), cyclic voltammetry (CV), galvanostatic charge/discharge cycling and electrochemical impedance spectroscopy (EIS). The obtained results show that CFC activated by KOH with KOH/CFC weight ratio of 4/1 (CFCA4) possesses the specific surface area of 1839 m2 g-1, average micropore diameter of 1.863 nm, and exhibits the highest initial specific capacitance of 302 F g-1 at current density of 1 A g-1 in 1 M H2SO4, and that even after 5000 cycles, CFCA4 specific capacitance is still as high as 253 F g-1. Furthermore, CFCA4 also delivers specific capacitance of 181 F g-1 at current density of 5 A g-1 and 168 F g-1 at current density of 10 A g-1. Accordingly, the microporous activated carbon material derived from chicken feather provides favorable prospect in electrode materials application in supercapacitors.

  7. Detection of a Cis [corrected] eQTL controlling BCMO1 gene expression leads to the identification of a QTG for chicken breast meat color.

    Science.gov (United States)

    Le Bihan-Duval, Elisabeth; Nadaf, Javad; Berri, Cécile; Pitel, Frédérique; Graulet, Benoît; Godet, Estelle; Leroux, Sophie Y; Demeure, Olivier; Lagarrigue, Sandrine; Duby, Cécile; Cogburn, Larry A; Beaumont, Catherine M; Duclos, Michel J

    2011-01-01

    Classical quantitative trait loci (QTL) analysis and gene expression QTL (eQTL) were combined to identify the causal gene (or QTG) underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high-growth (HG) and low-growth (LG) chicken lines. Within this meat quality QTL, BCMO1 (Accession number GenBank: AJ271386), encoding the β-carotene 15, 15'-monooxygenase, a key enzyme in the conversion of β-carotene into colorless retinal, was a good functional candidate. Analysis of the abundance of BCMO1 mRNA in breast muscle of the HG x LG F2 population allowed for the identification of a strong cis eQTL. Moreover, reevaluation of the color QTL taking BCMO1 mRNA levels as a covariate indicated that BCMO1 mRNA levels entirely explained the variations in meat color. Two fully-linked single nucleotide polymorphisms (SNP) located within the proximal promoter of BCMO1 gene were identified. Haplotype substitution resulted in a marked difference in BCMO1 promoter activity in vitro. The association study in the F2 population revealed a three-fold difference in BCMO1 expression leading to a difference of 1 standard deviation in yellow color between the homozygous birds at this haplotype. This difference in meat yellow color was fully consistent with the difference in carotenoid content (i.e. lutein and zeaxanthin) evidenced between the two alternative haplotypes. A significant association between the haplotype, the level of BCMO1 expression and the yellow color of the meat was also recovered in an unrelated commercial broiler population. The mutation could be of economic importance for poultry production by making possible a gene-assisted selection for color, a determining aspect of meat quality. Moreover, this natural genetic diversity constitutes a new model for the study of β-carotene metabolism which may act upon diverse biological processes as precursor of the vitamin A.

  8. Detection of a Cis [corrected] eQTL controlling BCMO1 gene expression leads to the identification of a QTG for chicken breast meat color.

    Directory of Open Access Journals (Sweden)

    Elisabeth Le Bihan-Duval

    Full Text Available Classical quantitative trait loci (QTL analysis and gene expression QTL (eQTL were combined to identify the causal gene (or QTG underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high-growth (HG and low-growth (LG chicken lines. Within this meat quality QTL, BCMO1 (Accession number GenBank: AJ271386, encoding the β-carotene 15, 15'-monooxygenase, a key enzyme in the conversion of β-carotene into colorless retinal, was a good functional candidate. Analysis of the abundance of BCMO1 mRNA in breast muscle of the HG x LG F2 population allowed for the identification of a strong cis eQTL. Moreover, reevaluation of the color QTL taking BCMO1 mRNA levels as a covariate indicated that BCMO1 mRNA levels entirely explained the variations in meat color. Two fully-linked single nucleotide polymorphisms (SNP located within the proximal promoter of BCMO1 gene were identified. Haplotype substitution resulted in a marked difference in BCMO1 promoter activity in vitro. The association study in the F2 population revealed a three-fold difference in BCMO1 expression leading to a difference of 1 standard deviation in yellow color between the homozygous birds at this haplotype. This difference in meat yellow color was fully consistent with the difference in carotenoid content (i.e. lutein and zeaxanthin evidenced between the two alternative haplotypes. A significant association between the haplotype, the level of BCMO1 expression and the yellow color of the meat was also recovered in an unrelated commercial broiler population. The mutation could be of economic importance for poultry production by making possible a gene-assisted selection for color, a determining aspect of meat quality. Moreover, this natural genetic diversity constitutes a new model for the study of β-carotene metabolism which may act upon diverse biological processes as precursor of the vitamin A.

  9. Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants.

    Science.gov (United States)

    Green Brown, Laura; Khargonekar, Shivangi; Bushnell, Lisa

    2013-12-01

    This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half of managers said that thermometers were not used to determine the final cook temperature of chicken. Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.

  10. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.

    Science.gov (United States)

    Ulca, Pelin; Balta, Handan; Çağın, Ilknur; Senyuva, Hamide Z

    2013-07-01

    The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 min at 200 °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality.

    Science.gov (United States)

    Lee, Nakia; Sharma, Vijendra; Brown, Nettie; Mohan, Anand

    2015-02-01

    Whole chicken breast was injected with potassium bicarbonate (PB), sodium bicarbonate (SB), and potassium lactate (K-lactate) and salt, alone or in combination at different concentration levels. The objectives were to 1) investigate the effects of different concentration of PB, SB, and PL on instrumental color, water-holding capacity (WHC), objective tenderness, expressible moisture, and moisture content and 2) evaluate whether sodium-containing ingredients can be replaced with potassium as a potential strategy to reduce total sodium content in the finished product. Results showed that chicken breast tissue marinated with SB and PB had greater moisture retention, display characteristics, and cooked product qualities than chicken breast tissue injected with water and the nonmarinated control. The L* values (lightness) did not change over the period of retail display and were not different compared to the control (P>0.05). The chicken breast enhanced with SB, PB, and K-lactate retained better retail display color than the controls (marinated with water and nonmarinated). Increasing the potassium bicarbonate concentration from 0.5 to 1.5% significantly improved the water-holding capacity (82.17 to 92.61%; Pmeat quality than SB. This study suggests that chicken breast tissue can be marinated with KB as a healthier alternative to phosphate or SB. © 2015 Poultry Science Association Inc.

  12. Effects of different levels of vitamin premix in finisher diets on performance, immuno-competence and meat lipid oxidation of chickens fed on corn-soybean meal.

    Science.gov (United States)

    Moravej, Hoseein; Alahyari-Shahrasb, Majid; Kiani, Ali; Bagherirad, Mona; Shivazad, Mahmood

    2013-01-01

    The present study was carried out to examine the effects of a vitamin premix (VP) reduction or withdrawal from finisher diet (29-43 days) on performance, immuno-competence, and characteristics of leg bones and meat lipid oxidation of chickens fed on corn-soybean meal based diet. A total of 900 male broiler chickens (Ross 308) were allocated to five treatment groups (0, 33%, 66%, 100% and 133% VP), with nine replicates per treatment group. At 29 and 36 days of ages, four birds from each replicate were injected with sheep red blood cells (SRBC). The cell-mediated immunity was determined via phytohemagglutinin (PHA) and 1-chloro 2-4-dinitrobenzen (DNCB) at 34 and 42 days of ages. At 33, 38 and 43 days of age, 42 days of ages, and two birds of each replicate were slaughtered and bone parameters measured. The oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on the thigh samples that were stored for 90 day at -80 ˚C. The results showed that reduction or withdrawal of VP from diets at different time points of the finisher period did not affect performance, immunocompetence and characteristics of leg bones. Results of TBARS showed that lipid peroxidation of the treatment without VP was significantly higher than of the other treatments when slaughtered at 43 days of age. Finally, the results of this study demonstrated that it is not possible to reduce the VP in finisher broilers' diets without negative effects on meat quality during the time of freezing.

  13. Norwegian patients and retail chicken meat share cephalosporin-resistant Escherichia coli and IncK/blaCMY-2 resistance plasmids.

    Science.gov (United States)

    Berg, E S; Wester, A L; Ahrenfeldt, J; Mo, S S; Slettemeås, J S; Steinbakk, M; Samuelsen, Ø; Grude, N; Simonsen, G S; Løhr, I H; Jørgensen, S B; Tofteland, S; Lund, O; Dahle, U R; Sunde, M

    2017-06-01

    In 2012 and 2014 the Norwegian monitoring programme for antimicrobial resistance in the veterinary and food production sectors (NORM-VET) showed that 124 of a total of 406 samples (31%) of Norwegian retail chicken meat were contaminated with extended-spectrum cephalosporin-resistant Escherichia coli. The aim of this study was to compare selected cephalosporin-resistant E. coli from humans and poultry to determine their genetic relatedness based on whole genome sequencing (WGS). Escherichia coli representing three prevalent cephalosporin-resistant multi-locus sequence types (STs) isolated from poultry (n=17) were selected from the NORM-VET strain collections. All strains carried an IncK plasmid with a bla CMY-2 gene. Clinical E. coli isolates (n=284) with AmpC-mediated resistance were collected at Norwegian microbiology laboratories from 2010 to 2014. PCR screening showed that 29 of the clinical isolates harboured both IncK and bla CMY-2 . All IncK/bla CMY-2 -positive isolates were analysed with WGS-based bioinformatics tools. Analysis of single nucleotide polymorphisms (SNP) in 2.5 Mbp of shared genome sequences showed close relationship, with fewer than 15 SNP differences between five clinical isolates from urinary tract infections (UTIs) and the ST38 isolates from poultry. Furthermore, all of the 29 clinical isolates harboured IncK/bla CMY-2 plasmid variants highly similar to the IncK/bla CMY-2 plasmid present in the poultry isolates. Our results provide support for the hypothesis that clonal transfer of cephalosporin-resistant E. coli from chicken meat to humans may occur, and may cause difficult-to-treat infections. Furthermore, these E. coli can be a source of AmpC-resistance plasmids for opportunistic pathogens in the human microbiota. Copyright © 2017 European Society of Clinical Microbiology and Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

  14. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

    Science.gov (United States)

    Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Ricci, Antonia

    2015-03-16

    The burden of food-borne diseases still represents a threat to public health; in 2012, the domestic setting accounted for 57.6% of strong-evidence EU food-borne Salmonella outbreaks. Next to cross-contamination, inadequate cooking procedure is considered as one of the most important factors contributing to food-borne illness. The few studies which have assessed the effect of domestic cooking on the presence and numbers of pathogens in different types of meat have shown that consumer-style cooking methods can allow bacteria to survive and that the probability of eating home-cooked poultry meat that still contains surviving bacteria after heating is higher than previously assumed. Thus, the main purpose of this study was to reproduce and assess the effect of several types of cooking treatments (according to label instructions and not following label instructions) on the presence and numbers of Salmonella Typhimurium DT 104 artificially inoculated in five types of poultry-based meat preparations (burgers, sausages, ready-to-cook-kebabs, quail roulades and extruded roulades) that are likely to be contaminated by Salmonella. Three contamination levels (10 cfu/g; 100 cfu/g and 1000 cfu/g) and three cooking techniques (grilling, frying and baking) were applied. Cooking treatments performed according to label instructions eliminated Salmonella Typhimurium (absence per 25g) for contamination levels of 10 and 100 cfu/g but not for contamination levels of 1000 cfu/g. After improper cooking, 26 out of 78 samples were Salmonella-positive, and 23 out of these 26 samples were artificially contaminated with bacterial loads between 100 and 1000 cfu/g. Nine out of 26 samples provided quantifiable results with a minimum level of 1.4MPN/g in kebabs (initial inoculum level: 100 cfu/g) after grilling and a maximum level of 170MPN/g recorded in sausages (initial inoculum level: 1000 cfu/g) after grilling. Kebabs were the most common Salmonella-positive meat product after cooking

  15. Isolation of Yersinia from raw meat (pork and chicken) and precooked meat (porcine tongues and sausages) collected from commercial establishments in Mexico City.

    Science.gov (United States)

    Ramírez, E I; Vázquez-Salinas, C; Rodas-Suárez, O R; Pedroche, F F

    2000-04-01

    A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4 degrees C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80. Overall, Yersinia spp. were isolated from 27% of the samples analyzed, whereas 40% of the raw and only 13% of the precooked samples were contaminated. Although 2,970 colonies showed Yersinia characteristics, only 706 (24%) actually corresponded to this genus: 49% were Yersinia enterocolitica, 25% Yersinia kristensenii, 15% Yersinia intermedia, 9% Yersinia frederiksenii, and 2% Yersinia aldovae; 10% corresponded to biotype 2, 2% to biotype 3, and 4% to biotype 4. The presence of Yersinia in raw and cooked meat products represents a health risk for consumers in Mexico, where further clinical studies are needed to assess the epidemiological importance of this pathogen.

  16. Ratio of meat preparates to carcass in cattle slaughtered in Istanbul

    Directory of Open Access Journals (Sweden)

    Çetin Ömer

    2007-01-01

    Full Text Available This study was performed to determine the relationship between the ratio of the bones and valuable meat preparates to the carcass, the age and the sex parameters in Holstein and Swiss Braun race cattle which are widely breaded in our country. The half and quarter carcasses of the cattle that are slaughtered in Istanbul were used as working material. The carcasses were separated into 4 groups as above 3 years of age group (n=24, under 3 years of age group (n=46, male group (n=53 and female group (n=17. Totally 140 carcasses were evaluated. According to the obtained results, hind quarter weight, fillet, loin, rump, tranche, sirloin, round, flank, shank, brisket, fore loin, sticking, chuck and total bones parameters were significantly different at (p<0.001 level between above the 3 years of age and under the 3 years of age group. Between the same groups the sirloin tip parameter was significantly different at p<0.01 level. At the parameters of leg weight, shank and half carcasses there was no significant difference between the groups. We could not determine any significant differences in the percentage ratio of all meat parameters to the carcass between the groups of above 3 years of age and under 3 years of age. In the male and female groups, all the parameters except loin, leg weight and shank were significantly different between the 2 groups. Hind quarter and shank parameters were significantly different at p<0.05 level, round parameter was significantly different at p<0.01 level, and the other valuable meat propagates were significantly different at p<0.001 level. Rump parameter was evaluated as significantly different at p<0.05 level between male and female groups. The other parameters were not significantly different between the mentioned groups.

  17. Effects of dietary supplementation with turmeric rhizome extract on growth performance, carcass characteristics, antioxidant capability, and meat quality of Wenchang broiler chickens

    Directory of Open Access Journals (Sweden)

    Dingfa Wang

    2015-07-01

    Full Text Available Our study aimed to determine the effect of increasing dietary levels of turmeric rhizome extract (TRE on performance, carcass characteristics, antioxidant capability and meat quality of Wenchang broiler chickens. Three hundred, 1-day-old Wenchang broiler chickens were brooded together for 2 weeks, then randomly allocated into four treatments with five replicates of 15 birds each. Birds were fed a corn-soybean basal diet supplemented with TRE at 0, 100, 200 and 300 mg/kg for 12 weeks. The results revealed that a TRE-supplemented diet had no significant effect (P>0.05 on the body weight, although birds fed a diet with TRE at 100 and 200 mg/kg had higher average daily weight gains and average daily feed as compared to controls from 9 to 12 week (P<0.05. Also, the addition of TRE at 100 to 300 mg/kg had a better feed conversion ratio compared to controls from week 9 to 12 (P<0.05. Dietary supplementation with TRE at 300 mg/kg increased the breast muscle weight ratio (P<0.05. Meanwhile, dietary supplementation with TRE at 100 to 300 mg/kg reduced the abdominal fat ratio (P<0.05, compared to that of the control group. TRE increased enzymatic activities of superoxide dismutase and glutathione peroxidase, and reduced malondiadehhyde concentrations, compared to the control group. Dietary TRE supplementation at 300 mg/kg decreased the drip loss in both breast muscle and thigh muscles, compared with the control group (P<0.05. In conclusion, dietary TRE supplementation enhanced antioxidant capability, growth performance, breast muscle weight ratio, and reduced the abdominal fat ratio of Wenchang broiler chickens.

  18. Prevalence and antimicrobial resistance in Salmonella enterica isolated from broiler chickens, pigs and meat products in Thailand-Cambodia border provinces.

    Science.gov (United States)

    Trongjit, Suthathip; Angkititrakul, Sunpetch; Tuttle, R Emerson; Poungseree, Jiratchaya; Padungtod, Pawin; Chuanchuen, Rungtip

    2017-01-01

    This study aimed to examine the prevalence and antimicrobial resistance (AMR) of Salmonella isolates from broiler chickens, pigs and their associated meat products in the Thailand-Cambodia border provinces. A total of 941 samples were collected from pigs and broiler chickens at slaughter houses and from carcasses at local fresh markets in Sa Kaeo, Thailand (n = 554) and Banteay Meanchey, Cambodia (n = 387) in 2014 and 2015. From these samples, 345 Salmonella isolates were collected from Sa Keao (n = 145; 23%) and Banteay Meanchey (n = 200; 47%) and assayed for antimicrobial susceptibility, class 1 integrons and extended-spectrum β-lactamase (ESBL) genes. Serovars Typhimurium (29%) and Rissen (29%) were the most common serotypes found in Thai and Cambodian isolates, respectively. Multidrug resistance was detected in 34% and 52% of isolates from Sa Keao and Banteay Meanchey, respectively. The majority of the Thai isolates were resistant to ampicillin (72.4%), whereas most Cambodian isolates were resistant to sulfamethoxazole (71%). Eleven isolates from Sa Keao and 44 from Banteay Meanchey carried class 1 integrons comprising resistance gene cassettes. The most common gene cassette array was dfrA12-aadA2 (61.1%). Six isolates were ESBL producers. The β-lactamase genes found included bla TEM-1 , bla CTX-M-55 and bla CMY-2 . Some of these class 1 integrons and ESBL genes were located on conjugative plasmid. In conclusion, multidrug-resistant Salmonella are common in pigs, chickens and their products in the Thailand-Cambodia border provinces. Our findings indicate that class 1 integrons play a role in spread of AMR in the strains in this study. © 2017 The Societies and John Wiley & Sons Australia, Ltd.

  19. Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.

    Science.gov (United States)

    Jung, Jooyeoun; Cavender, George; Zhao, Yanyun

    2015-09-01

    This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at ~110 °C reduced the moisture content of apple pomace from 80 % (wet basis) to 4.5 % within 3 h, compared with 24 h to 2.2 % using 40 °C forced-air drying and ~60 h to 2.3 % using freeze drying. Furthermore, ID enhanced the extractable phenolic compounds, allowing for a 58 % increase in total phenolic content (TPC) compared with wet pomace, a 110 % and 83 % higher than TPC in forced-air dried and freeze dried samples, respectively. The 15-20 % APF-fortified cookies were found to be ~44-59 % softer, ~30 % more chewy, and ~14 % moister than those of the control. WAP-fortified meat products had significantly higher dietary fiber content (0.7-1.8 % vs. 0.1-0.2 % in control) and radical scavenging activity than that of the control. These results suggest that impingement drying is a fast and effective method for preparing dried APF with highly retained bioactive compounds, and apple pomace fortified products maintained or even had improved quality.

  20. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.

    Science.gov (United States)

    Tres, A; Bou, R; Guardiola, F; Nuchi, C D; Magrinyà, N; Codony, R

    2013-03-01

    The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species

  1. Effect of free-range days on a local chicken breed: growth performance, carcass yield, meat quality, and lymphoid organ index.

    Science.gov (United States)

    Tong, H B; Wang, Q; Lu, J; Zou, J M; Chang, L L; Fu, S Y

    2014-08-01

    An experiment was conducted to evaluate the effect of free-range days on growth performance, carcass yield, meat quality, and lymphoid organ index of a local chicken breed. In total, 1,000 one-day-old male Suqin yellow chickens were raised for 21 d. On d 21, 720 birds with similar BW (536 ± 36 g) were selected and randomly assigned to free-range treatment at 21, 28, 35, and 42 d of age (assigned to free-range treatment for 21, 14, 7, and 0 d, respectively). Each treatment was represented by 5 replicates (pens) containing 36 birds (180 birds per treatment). All the birds were raised in indoor floor pens measuring 1.42 × 1.42 m (2 m(2), 18 birds/m(2)) in conventional poultry research houses before free-range treatment. In the free-range treatment, the chickens were raised in indoor floor houses measuring 3 × 5 m (15 m(2), 2.4 birds/m(2)). In addition, they also had an outdoor free-range paddock measuring 3 × 8 m (24 m(2), 1.5 birds/m(2)). The BW of birds after being assigned to free-range treatment for 7 d decreased significantly compared with that in the conventional treatment (P free-range days on the BW at 42 d of age (P > 0.05). The daily weight gain, feed per gain, daily feed intake, and mortality from 21 to 42 d of age were unaffected by free-range days (P > 0.05). At 42 d of age, the breast yield increased linearly with increasing free-range days (P free-range days (P free-range days (P 0.05). The absolute thymus weight and thymus:BW ratio showed a significant increasing and then decreasing quadratic response to increasing free-range days (P free-range days advantageously affects breast yield, but decreases thigh, leg, thigh bone, and foot yields as well as the water-holding capacity of thigh. No evidence was found that increasing free-range days caused changes in growth performance, meat quality, and lymphoid organs except for changes in water-holding capacity and thymus. © Poultry Science Association Inc.

  2. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken.

    Science.gov (United States)

    Li, W J; Zhao, G P; Chen, J L; Zheng, M Q; Wen, J

    2009-03-01

    1. The effects of dietary vitamin E (DL-alpha-tocopheryl acetate) on carcase and meat quality, oxidative stability, fatty acid composition of muscle lipids, and gene expression related to lipid metabolism were studied in Beijing-you chickens. 2. A total of 360 female birds were distributed among 6 treatments, containing 6 replicates, each of 10 birds. The feed for each treatment was supplemented with vitamin E (0, 10, 50, 100, 150, or 200 mg/kg feed). At 120 d, 30 birds from each treatment were slaughtered to examine the effect of dietary vitamin E supplementation on evaluated traits. 3. The results showed that supplemental vitamin E in diet significantly increased alpha-tocopherol contents of breast and thigh muscles, reduced the drip loss and improved tenderness but did not influence carcase yield, meat colour or pH value 24 h after slaughter. 4. Thiobarbituric acid reactive substance (TBARS) values decreased with increase in dietary vitamin E, and the addition of 100 mg/kg or more vitamin E had a beneficial effect on oxidative stability as indicated by TBARS values during storage up to 7 d. 5. Dietary vitamin E supplementation significantly altered fatty acid composition of breast muscle. Supplementing with 200 mg/kg vitamin E led to lower saturated fatty acids and greater polyunsaturated fatty acids proportions in breast muscle than control and 10 mg/kg vitamin E treatments. 6. Vitamin E supplementation significantly inhibited expression of the cytosolic phospholipase A(2) gene (cPLA(2)) in breast muscle, while enhancing that of the peroxisome proliterator-activated receptor beta (PPAP-beta) and heart fatty acid binding protein genes (H-FABP). The results indicate that dietary supplementation with vitamin E increased lipid stability in muscle and improved meat quality and fatty acid composition, probably by its influence on the expression of genes related to lipid metabolism.

  3. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.

    Science.gov (United States)

    Barbut, S; Somboonpanyakul, P; Quinton, M; Smith, A

    2009-01-01

    1. In the first experiment, the effect of adding purified malva nut gum (PMG) to comminuted poultry breast meat batters formulated with different contents of sodium chloride (NaCl; 10 to 30 g/kg) and tripolyphosphate (TPP; 0 and 5 g/kg) was studied. 2. Increasing salt (sodium chloride) content, along with the addition of 1 g/kg PMG, was beneficial in reducing cooking loss. At all salt contents, batters with PMG showed lower springiness than batters without PMG. Adding PMG to the batter with 20 g/kg salt and TPP decreased fracture force, springiness and chewiness. 3. In a second experiment, the effects of PMG (0.0, 3.0 and 6.0 g/kg), crude malva nut gum (CMG; 3.0 g/kg) and TPP (0.0 and 4.0 g/kg) on cooking loss, fat loss, colour, texture, rheology and microstructure of emulsified chicken meat batters were studied. 4. Increasing PMG reduced cooking and fat losses. Adding TPP increased hardness, springiness, cohesiveness and chewiness. The 1.0 g/kg PMG and TPP provided the greatest hardness. The batter with 3.0 g/kg PMG resulted in the lowest lightness (L*) and highest redness (a*). Adding PMG and TPP resulted in stable batters, as was evident by light microscopy results. The rheological evaluation showed the highest G' in the batter with 4.0 g/kg TPP followed in decreasing order by the batters containing TPP plus 3.0 g/kg PMG, TPP plus 1.0 g/kg PMG, 3.0 g/kg PMG, 1.0 g/kg PMG, 3.0 g/kg CMG and the control. 5. Overall, the results are important for developing new applications where malva nut gum can be used to improve yield and stability of meat products.

  4. Prevalence and characteristics of methicillin-resistant coagulase-negative staphylococci from livestock, chicken carcasses, bulk tank milk, minced meat, and contact persons

    Directory of Open Access Journals (Sweden)

    Zweifel Claudio

    2011-01-01

    Full Text Available Abstract Background Methicillin-resistant coagulase-negative staphylococci (MR-CNS are of increasing importance to animal and public health. In veterinary medicine and along the meat and milk production line, only limited data were so far available on MR-CNS characteristics. The aim of the present study was to evaluate the prevalence of MR-CNS, to identify the detected staphylococci to species level, and to assess the antibiotic resistance profiles of isolated MR-CNS strains. Results After two-step enrichment and growth on chromogenic agar, MR-CNS were detected in 48.2% of samples from livestock and chicken carcasses, 46.4% of samples from bulk tank milk and minced meat, and 49.3% of human samples. Using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS, 414 selected MR-CNS strains belonged to seven different species (S. sciuri, 32.6%; S. fleurettii, 25.1%; S. haemolyticus, 17.4%; S. epidermidis, 14.5%, S. lentus, 9.2%; S. warneri, 0.7%; S. cohnii, 0.5%. S. sciuri and S. fleurettii thereby predominated in livestock, BTM and minced meat samples, whereas S. epidermidis and S. haemolyticus predominated in human samples. In addition to beta-lactam resistance, 33-49% of all 414 strains were resistant to certain non-beta-lactam antibiotics (ciproflaxacin, clindamycin, erythromycin, tetracycline. Conclusions A high prevalence of MR-CNS was found in livestock production. This is of concern in view of potential spread of mecA to S. aureus (MRSA. Multiresistant CNS strains might become an emerging problem for veterinary medicine. For species identification of MR-CNS isolated from different origins, MALDI-TOF MS proved to be a fast and reliable tool and is suitable for screening of large sample amounts.

  5. Prevalence and antibiotic susceptibility profiles of Listeria monocytogenes contamination of chicken flocks and meat in Oyo State, south-western Nigeria: Public health implications.

    Science.gov (United States)

    Ishola, O O; Mosugu, J I; Adesokan, H K

    2016-09-01

    Food contamination with Listeria monocytogenes is on the increase posing threats to public health with growing trends in food products recalls due to suspected Listeria contamination. We conducted a cross-sectional study to determine the prevalence and antibiotic susceptibility profiles of Listeria monocytogenes (Lm) among 71 randomly selected poultry farms in Oyo State, Nigeria. A total of 450 samples comprising cloacal swabs (426) and randomly selected dressed chicken meat (24) were cultured for Lm isolation using BrillianceTM Selective Listeria Agar with antibiotics and microbial load count with Nutrient Agar. Further identification was done using microscopic, biochemical characterization and antibiotic sensitivity tests. Data were analysed using bivariate analysis and student t-test. An overall prevalence of 91.8% Lm contamination was obtained comprising 91.5% (390/426) in cloacal swabs and 95.8% (23/24) in meat. The prevalence of Lm in cloacal samples was significantly associated with poultry type (p = 0.008) and breed (p = 0.000. In addition, all the flocks had at least one positive sample yielding 100% flock prevalence. Antibiotic sensitivity test revealed that most of the isolates were resistant to common antibiotics like Ampicillin-cloxacillin and cefuroxime. The results revealed a high level of contamination with Lm in the poultry flock and meat and the observed resistance to most common antibiotics has implications for future disease control as well as public health. There is need to step up routine screening of food animal products for Listeria contamination as well as measures towards reducing such contaminations.

  6. Effect of Dietary Omega-3 to Omega-6 Ratio on Growth Performance, Immune Response, Carcass Traits and Meat Fatty Acids Profile of Broiler Chickens

    Directory of Open Access Journals (Sweden)

    El-Katcha MI

    2014-12-01

    Full Text Available This experiment was conducted to study the effect of dietary n-3 to n-6 ratio on performance, immune response, blood parameters and fatty acids profile of broiler chickens. A total number of 192 one day old broiler chicks were randomly alloctted into 6 groups. Chicks of groups 1, 2, 3, 4, 5 and 6 were fed balanced corn-soybean diets containing n-3 to n-6 ratios of 1:1, 1:3, 1:5, 1:7, 1:9 and 1:11, respectively. Different n-3 to n-6 ratioes had no significant effect on growth performance parameters. The best dressing percentage was recorded in group 3 while no significant difference was noticed in the weight of organs except for a significant increase in the weight of gizzard in group 4. There was a variable effect of the n-3 to n-6 ratio on parameters of innate immunity. The highest lymphocyte percentage was detected in group 5. Antibody titers against Newcastle disease (ND and Avian Influenza (AI increased in wider ratio groups. The lowest glucose level was detected in group 4. Though serum albumin and total protein were decreased in group 3, serum globulin increased in groups 2 and 3. The lowest cholesterol content of breast meat was detected in group 3 and the highest content was detected in group 6. The cholesterol content of the thigh recorded opposite results. Narrow dietary n-3 to n-6 groups tended to record higher n-3 PUFAs content especially DHA in breast meat. While wider n-3 to n-6 ratio groups tended to deposit more SFAS, MUFAs and n-6 PUFAs than the narrower ratio groups. The best n-3 to n-6 ratio of breast meat was recorded in group 2 receiving dietary n-3 to n-6 ratio of 1:3. From the results of this study, it could be concluded that the dietary n-3 to n-6 ratio had no significant effect on growth performance of broiler chickens. The best dressing percentage was detected in group with the ratio of 1:5. The ratio of 1:3 recorded the best health state parameters.

  7. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  8. Chicken from Farm to Table

    Science.gov (United States)

    ... on fresh chicken. However, if chicken is processed, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label. [ Top of Page ] Foodborne Organisms Associated with Chicken As on any perishable meat, fish, or poultry, bacteria can be found on raw ...

  9. Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination.

    NARCIS (Netherlands)

    Sampers, I.; Jacxsens, L.; Luning, P.A.; Marcelis, W.J.; Dumoulin, F.H.J.N.

    2010-01-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the

  10. Preparation and preliminary characterization of crystallizing fluorescent derivatives of chicken egg white lysozyme

    Science.gov (United States)

    Sumida, John P.; Forsythe, Elizabeth L.; Pusey, Marc L.

    2001-11-01

    Fluorescence is one of the most versatile and powerful tools for the study of macromolecules. While most proteins are intrinsically fluorescent, working at crystallization concentrations require the use of covalently prepared derivatives added as tracers. This approach requires derivatives that do not markedly affect the crystal packing. We have prepared fluorescent derivatives of chicken egg white lysozyme with probes bound to one of two different sites on the protein molecule. Lucifer yellow and 5-(2-aminoethyl)aminonapthalene-1-sulfonic acid (EDANS) have been attached to the side chain carboxyl of Asp 101 using a carbodiimide coupling procedure. Asp 101 lies within the active site cleft, and it is believed that the probes are "buried" within that cleft. Lucifer yellow and EDANS probes with iodoacetamide reactive groups have been bound to His 15, located on the "back side" of the molecule relative to the active site. All the derivatives fluoresce in the solution and the crystalline states. Fluorescence characterization has focused on determination of binding effects on the probe quantum yield, lifetime, absorption and emission spectra, and quenching by added solutes. Quenching studies show that, as postulated, the Asp 101-bound probes are partially sheltered from the bulk solution by their location within the active site cleft. Probes bound to His 15 have quenching constants about equal to those for the free probes, indicating that this site is highly exposed to the bulk solution.

  11. 78 FR 31367 - Mandatory Country of Origin Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm...

    Science.gov (United States)

    2013-05-24

    ... establishments have chosen to use signage above the relevant sections of the meat case to provide the required... and slaughtered in the United States, the signage could read ``Beef is from animals born in Canada... information via other means (e.g., signage), the Agency will consider the origin notification requirements to...

  12. Effect of copper sulphate supplementation on performance of broiler chickens, cholesterol content and fatty acid profile of meat

    Czech Academy of Sciences Publication Activity Database

    Skřivan, M.; Ševčíková, S.; Tůmová, E.; Skřivanová, V.; Marounek, Milan

    2002-01-01

    Roč. 47, č. 7 (2002), s. 275-280 ISSN 1212-1819 R&D Projects: GA AV ČR KSK5020115 Grant - others:GA NATO(XX) MO2-99-04 Keywords : broiler * copper sulphate * quality of meat Subject RIV: GH - Livestock Nutrition Impact factor: 0.187, year: 2002

  13. An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens.

    Science.gov (United States)

    Tufarelli, Vincenzo; Laudadio, Vito; Casalino, Elisabetta

    2016-04-01

    The aim of this study was to extend the knowledge on the antioxidant effect of extra-virgin olive oil (EVOO) in the liver of broiler chickens not subjected to any form of insult. A total of 120 male broiler chickens (Hubbard strain) were divided into three groups and fed ad libitum with three isoenergetic diets from hatching until slaughter age (49 days) on a completely randomized design. The dietary treatments consisted of 2.5% added oil or fat from three sources as follows: diet containing sunflower oil (SFO); diet containing lard (LRD), and diet containing extra-virgin olive oil (EVOO). The activity of the main antioxidative enzymes, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GS-Px) and glutathione S-transferase (GST), and lipid peroxidation as thiobarbituric acid-reactive substances (TBARS) content, was measured in the liver of chickens. The susceptibility to undergo lipid peroxidation was assessed by exposing liver homogenate to 30 °C or to an ascorbate/iron mixture as pro-oxidant system. Dietary oil or fat type improved significantly (P extra-virgin olive oil on liver of other experimental model other than rats and humans, could be significant for animal welfare, with consequent benefits for both producers and consumers.

  14. Sustainable biodiesel production via transesterification of waste cooking oil by using CaO catalysts prepared from chicken manure

    International Nuclear Information System (INIS)

    Maneerung, Thawatchai; Kawi, Sibudjing; Dai, Yanjun; Wang, Chi-Hwa

    2016-01-01

    Highlights: • Calcined chicken manure was successfully used as catalyst for biodiesel production. • Ca compound in chicken manure was converted into active CaO by calcination. • Chicken manure-derived catalysts show high activity towards transesterification. • Biodiesel fuels can be produced by using waste cooking oils. - Abstract: The low cost and efficient CaO catalysts have been successfully prepared from chicken manure by a simple calcination, in this present work. Chicken manure contains significant content of calcium compounds that can easily be converted into the active calcium oxide catalyst after calcination at 850 °C under air. The Hammett indicator test showed that the obtained CaO catalyst has the basic strength in a range of 15 < H- < 18.4, revealing that the basicity of the obtained catalyst is mainly ascribed to the strong basic properties of metal–O groups. The obtained CaO catalyst exhibited high catalytic activity for biodiesel production from transesterification of waste cooking oil and methanol. Up to 90% FAME yield was obtained at optimum reaction condition (i.e. 7.5 wt% of catalyst, 15:1 of methanol:oil molar ratio and 65 °C). The experimental kinetic data fitted well with the pseudo-first order model and the activation energy was found to be 78.8 kJ mol"−"1. Moreover, fuel properties of the produced biodiesel were determined according to the European standard and found to be within the specifications. The uses of chicken manure as a catalyst source and waste cooking oil as a raw material for biodiesel production not only offers the environmentally friendly and cost-effective way to recycle those wastes, but also help to lower the biodiesel production cost to make biodiesel competitive with petroleum-based diesel.

  15. 7 CFR 65.160 - Ground chicken.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground chicken. 65.160 Section 65.160 Agriculture... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.160 Ground chicken. Ground chicken means...

  16. 7 CFR 65.120 - Chicken.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Chicken. 65.120 Section 65.120 Agriculture Regulations..., PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.120 Chicken. Chicken has the meaning given the term in...

  17. Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

    Science.gov (United States)

    Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

    2010-08-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

  18. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

    Science.gov (United States)

    Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

    2013-04-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

  19. How much chicken is food? Questioning the definition of food by analyzing amino acid composition of modern convenience products.

    Science.gov (United States)

    Hermanussen, M; Gonder, U; Stegemann, D; Wesolowski, M; Ulewicz-Magulska, B; Wartensleben, H; Hoffmann, G F

    2012-01-01

    Substantial differences exist between traditionally cooked and chemically designed ready-to-serve products and raise questions about the general principles and requirements of current food law. Differences in amino acid patterns were analyzed in four examples of chicken preparations (boiled chicken meat, traditionally prepared broth from whole chicken, and two commercial chicken broths), and four examples of vegetable broth (traditionally prepared, two commercial products one of which was claimed a BIO-product, and the classic German bouillon cube). Chicken meat contained 284 mg of free amino acids in 100 ml of the boiled meat homogenate, with physiological peaks of glutamate (14.5 mg/100 ml), glutamine (8.5 mg/100 ml), anserine (88 mg/100 ml) and carnosine (55 mg/100 ml). The patterns significantly differ in industrially designed chicken soups with elevated peaks of glutamate, and missing anserine or carnosine. Similar results were obtained in vegetable broths. In the classic German bouillon cube, glutamate accounts for 96% of all free amino acids. The amino acid composition of modern ready-to-serve chicken soups and vegetable broths are far from being similar to any natural composition. We need to question current legal definitions of food, and consider its impact on eating habits, appetite regulation and obesity.

  20. Effects of Supplemental Levels of Bazhen on Growth Performances, Serum Traits, Immunity, Meat Quality and Antioxidant Activity of Taiwan Country Chickens

    Directory of Open Access Journals (Sweden)

    Tu-Fa Lien

    2013-05-01

    Full Text Available One hundred and sixty Taiwan country chickens (d-old chicks were randomly assigned into four groups with four replicates and equal sex. Basal diets were supplemented with 0, 0.5, 1 and 2% of Bazhen powder, a traditional Chinese herbal medicine complex. The study was conducted for 14 wks. Experimental results indicated that Bazhen supplement did not influence feed intake, body weight gain and feed:gain ratio. Compared with control group, the percentage of serum HDL (high-density lipoprotein linearly increased (p<0.03 and that of VLDL+LDL (very low-density+low-density lipoprotein linearly decreased (p<0.03 in Bazhen supplemented groups, that 2% Bazhen was significantly different with control group (p<0.05. Chickens fed diets containing 2% Bazhen displayed reduced (p<0.05 serum GOT (glutamic-oxaloacetic transaminase levels. The IgG, γ-globulin levels and PHA (phytohemagglutinin skin challenge results in 1% Bazhan supplemented group were higher (p<0.05 than in the control group, the SRBC (sheep red blood cell and ND (newcastle disease titers in Bazhen supplemented groups were linear higher (p<0.05 than in the control group. The liver catalase activity and the capacity of scavenging DPPH (α-α-diphenyl-β-picrylhydrazyl radical were linearly increased (p<0.03 in Bazhen supplemented groups, and the 1 and 2% groups were different from the control group (p<0.05. Liver TBARS (thiobarbituric acid-reactive substances levels in all Bazhen supplemented groups and total glutathione level in the 2% group were reduced (p<0.05 compared to the control group and displayed a linear response (p<0.05. The TBA (thiobarbituric acid and pH value of the breast muscle after 24 h post-mortem in the Bazhen supplemented groups was linear lower (p<0.05 than in the control group. Results from this study demonstrated that Bazhen supplement in chicken had several beneficial effects, including increased SRBC and ND titers, HDL and IgG, γ-globulin levels, PHA skin challenge

  1. Studies on the quality of duck meat sausages during refrigeration.

    Science.gov (United States)

    Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

  2. Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock.

    Science.gov (United States)

    Báez, Germán D; Piccirilli, Gisela N; Ballerini, Griselda A; Frattini, Agustín; Busti, Pablo A; Verdini, Roxana A; Delorenzi, Néstor J

    2017-04-01

    Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectroscopy, thickness and mechanical properties of films obtained were determined. Calcium alginate-chicken stock films were heated at 130 °C for different times between 0 and 15 min. Mechanical and optical studies, differential scanning calorimetry, visual aspect and scanning electron microscopy were carried out to describe physicochemical properties of heat treated films. Heating developed a maroon ochre color and increased the brittleness (crispness) of the films related to the intensity of the treatment. Differential scanning thermometry and study on appearance of the films suggested that Maillard reactions may be responsible for the observed changes. Maillard reactions mainly occurred between reducing sugar monomers and free amino groups of gelatin peptides present in the chicken stock, and between alginate and gelatin peptides to a lesser extent. In addition, the plasticizing effect of fat added with chicken stock was also studied. These studies suggest a potential use of heat treated chicken stock films as a substitute of roasted chicken skin. © 2017 Institute of Food Technologists®.

  3. Transcriptomic analysis of genes in the nitrogen recycling pathway of meat-type chickens divergently selected for feed efficiency.

    Science.gov (United States)

    Aggrey, S E; Lee, J; Karnuah, A B; Rekaya, R

    2014-04-01

    The understanding of the dynamics of ammonia detoxification and excretion in uricotelic species is lagging behind ureotelic species. The relative expression of genes involved in nitrogen recycling and feed efficiency in chickens is unknown. The objective of this study was to investigate the transcriptomics differences in key genes in the nitrogen (N) metabolism and purine biosynthesis pathway in a chicken population divergently selected for low (LRFI) or high (HRFI) residual feed intake at days 35 and 42 using duodenum, liver, pectoralis major (P. major) and kidney. There was a significant positive correlation between RFI and fecal N. The purine salvage pathway was activated in the LRFI compared with HRFI at days 42. The birds in the LRFI population attained greater feed efficiency by having lower FI, increasing their protein retention and producing adequate glutamine to maintain growth compared with the HRFI line. To maintain growth, excess N is deaminated mostly to generate purine nucleotides. Generating purine nucleotides primarily from the purine biosynthesis pathway is energetically costly, and to preserve energy, they preferentially generate nucleotides from the purine salvage pathway. The LRFI birds need to generate sufficient nucleotides to maintain growth despite reduced FI that then results in reduced fecal N. © 2013 Stichting International Foundation for Animal Genetics.

  4. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

    Science.gov (United States)

    2014-01-01

    This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages. PMID:26760930

  5. Optimized sample preparation for two-dimensional gel electrophoresis of soluble proteins from chicken bursa of Fabricius

    Directory of Open Access Journals (Sweden)

    Zheng Xiaojuan

    2009-10-01

    Full Text Available Abstract Background Two-dimensional gel electrophoresis (2-DE is a powerful method to study protein expression and function in living organisms and diseases. This technique, however, has not been applied to avian bursa of Fabricius (BF, a central immune organ. Here, optimized 2-DE sample preparation methodologies were constructed for the chicken BF tissue. Using the optimized protocol, we performed further 2-DE analysis on a soluble protein extract from the BF of chickens infected with virulent avibirnavirus. To demonstrate the quality of the extracted proteins, several differentially expressed protein spots selected were cut from 2-DE gels and identified by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS. Results An extraction buffer containing 7 M urea, 2 M thiourea, 2% (w/v 3-[(3-cholamidopropyl-dimethylammonio]-1-propanesulfonate (CHAPS, 50 mM dithiothreitol (DTT, 0.2% Bio-Lyte 3/10, 1 mM phenylmethylsulfonyl fluoride (PMSF, 20 U/ml Deoxyribonuclease I (DNase I, and 0.25 mg/ml Ribonuclease A (RNase A, combined with sonication and vortex, yielded the best 2-DE data. Relative to non-frozen immobilized pH gradient (IPG strips, frozen IPG strips did not result in significant changes in the 2-DE patterns after isoelectric focusing (IEF. When the optimized protocol was used to analyze the spleen and thymus, as well as avibirnavirus-infected bursa, high quality 2-DE protein expression profiles were obtained. 2-DE maps of BF of chickens infected with virulent avibirnavirus were visibly different and many differentially expressed proteins were found. Conclusion These results showed that method C, in concert extraction buffer IV, was the most favorable for preparing samples for IEF and subsequent protein separation and yielded the best quality 2-DE patterns. The optimized protocol is a useful sample preparation method for comparative proteomics analysis of chicken BF tissues.

  6. Study of the effects of gamma radiation on the microbiological quality, lipid oxidation and sensory properties of mechanically deboned chicken meat throughout refrigerated and frozen storage

    International Nuclear Information System (INIS)

    Gomes, Heliana de Azevedo

    2002-01-01

    Mechanically deboned chicken meat (MDCM) is widely used in traditional meat products such as sausages. The proceed of mechanical separation results in grinding of the bones, liberating the marrow and rupturing cells, thus making the MDCM a favorable medium for biochemical reactions and microbiological growth. Irradiation using a Co 60 source is one of the processes which has been developed aimed at reducing contamination by spoilage and pathogenic microorganisms in foods. The main advantages of food irradiation are the possibilities of treating the already packaged products at refrigerated and frozen temperatures, ideal for a highly perishable product such as MDCM, which, being a ground, easily spoiled product, requires rapid cooling followed by freezing, immediately after processing. Processing with ionizing radiation results in chemical alterations in the food, including the production of volatile compounds and free radicals. Irradiation of meat in the frozen state reduces or eliminates the negative sensory effects of this process. In this context, this study aimed at evaluating the effects of gamma radiation at doses of 3.0 and 4.0 kGy, on the microbiological quality, lipid oxidation and sensory properties of MDCM, at the refrigerated (2 ± 1 deg C) and frozen (-18 ± 1 deg C) storage, The results showed that irradiation increased the shelf life of this raw material when stored under refrigeration, as compared to non-irradiated samples. Since doses of 3.0 kGy produced increases in the shelf life of refrigerated MDCM equal or greater than those produced by doses of 4.0 kGy, this dose was considered the most adequate for the irradiation of this raw material. According to the results of microbiological, chemical and sensorial testing in irradiated MDCM samples with doses of 3.0 kGy and 4.0 kGy, the material studied presented conditions that were adequate for human consumption during the 90 days of frozen storage, whereas samples of non-irradiated MDCM were shown to

  7. Prevalence of Thermotolerant Campylobacter spp. in Chicken Meat in Croatia and Multilocus Sequence Typing of a Small Subset of Campylobacter jejuni and Campylobacter coli Isolates

    Directory of Open Access Journals (Sweden)

    Andrea Humski

    2016-01-01

    Full Text Available In order to detect thermotolerant Campylobacter spp., 241 samples of fresh chicken meat, at retail in Croatia, were analysed according to a standard method, followed by biochemical test and molecular polymerase chain reaction/restriction enzyme analysis for exact species determination. Campylobacter spp. prevalence was 73.86 %. Campylobacter jejuni and Campylobacter coli were isolated from 53.53 and 15.35 % of the samples, respectively. In 4.98 % of isolates thermotolerant Campylobacter spp. were not determined. The multi locus sequence typing method was used to evaluate genetic diversity of eight Campylobacter jejuni and four Campylobacter coli isolates. To our knowledge, these results of genotyping provided the first data on the presence of sequence types (STs and clonal complexes (CCs of Campylobacter jejuni and C. coli isolates in Croatia. By applying the multilocus sequence typing, a new allele of tkt gene locus was discovered and marked tkt508. The C. jejuni ST 6182 and C. coli ST 6183 genotypes were described for the fi rst time, and all other identified genotypes were clustered in the previously described sequence types and clonal complexes. These findings provide useful information on the prevalence and epidemiology of Campylobacter jejuni and C. coli in Croatia.

  8. Mapping quantitative trait loci affecting fatness and breast muscle weight in meat-type chicken lines divergently selected on abdominal fatness

    Directory of Open Access Journals (Sweden)

    Neau André

    2006-01-01

    Full Text Available Abstract Quantitative trait loci (QTL for abdominal fatness and breast muscle weight were investigated in a three-generation design performed by inter-crossing two experimental meat-type chicken lines that were divergently selected on abdominal fatness. A total of 585 F2 male offspring from 5 F1 sires and 38 F1 dams were recorded at 8 weeks of age for live body, abdominal fat and breast muscle weights. One hundred-twenty nine microsatellite markers, evenly located throughout the genome and heterozygous for most of the F1 sires, were used for genotyping the F2 birds. In each sire family, those offspring exhibiting the most extreme values for each trait were genotyped. Multipoint QTL analyses using maximum likelihood methods were performed for abdominal fat and breast muscle weights, which were corrected for the effects of 8-week body weight, dam and hatching group. Isolated markers were assessed by analyses of variance. Two significant QTL were identified on chromosomes 1 and 5 with effects of about one within-family residual standard deviation. One breast muscle QTL was identified on GGA1 with an effect of 2.0 within-family residual standard deviation.

  9. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

    Science.gov (United States)

    Yılmaz, Í; Simşek, O; Işıklı, M

    2002-10-01

    Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

  10. Effect of oleic and conjugated linoleic acid in the diet of broiler chickens on the live growth performances, carcass traits and meat fatty acid profile

    Directory of Open Access Journals (Sweden)

    Stefano Rapaccini

    2010-01-01

    Full Text Available Olive oil and CLA enriched olive oil were compared with each other in a growth trial with broiler chickens, as energy supplements to the diet. A commercial CLA blend was used at the level of 1 kg per 100 kg mixed integrated feed. Two hundred and forty commercial hybrid broilers (Ross 308 were randomly subdivided and allotted to 8 pens of 30 birds each. Four pens of birds were fed the olive oil diet and considered the control group; the other 4 pens were fed the olive oil supplemented with CLA and considered the treated group. The experiment lasted 47 days. The live performance of the treated birds resulted different from the performance of the control ones: the final body weight was slightly lighter (2.544 kg vs 2.639 kg; P≤0.05 with a lower feed intake (4.886 kg feed vs 4.998 kg, P≤0.05 and, of course, an almost perfectly overlapping feed/gain ratio (1.90 vs 1.91. The fatty acid composition of the breast fat of the CLA treated birds resulted enriched by the two major CLA isomers, trans 10 cis 12 and cis 9 trans 11, whereas oleic acid and the linoleic, linolenic and arachidonic polyunsaturated acids showed a decrease (P≤0.05. CLA appears a recommendable ingredient in the diets of broilers as it improves the beneficial characteristics of poultry meat.

  11. COMPARISON OF PHYSICO-CHEMICAL AND SENSORY QUALITY OF SAUSAGES PREPARED FROM SPENT DUCK AND HEN MEAT

    Directory of Open Access Journals (Sweden)

    Rajesh Kumar

    2016-06-01

    Full Text Available A study was conducted to assess the comparative quality of sausages prepared from different combination of spent duck and spent hen meats in terms of physico-chemical and sensory attributes. Sausages from 75% spent duck and 25% spent hen (T1 , 50% spent duck and 50% spent hen (T2 and 25% spent duck and 75% spent hen (T3 meats were prepared by standard methods. The quality parameter studies included pH, thiobarbituric acid (TBA, tyrosine value (TV, moisture (%, protein (%, fat (% and sensory attributes. Results revealed that pH, TV, and protein showed insignificant differences between the treatments whereas TBA, moisture and fat varied significantly (p T2 > T1.

  12. Presence of sulphites in different types of partly processed meat products prepared for grilling

    Science.gov (United States)

    Korićanac, V.; Vranić, D.; Trbović, D.; Petronijević, R.; Parunović, N.

    2017-09-01

    In the period January 2016 to May 2017, the presence and levels of sulfite were examined in 270 samples of hamburger, sausage (various types), pljeskavica (Serbian-style meat patties of various types) and ćevapi or ćevapčići (grill kebabs) from the Serbian market. Some (12.59%) of these partly processed meat products contained sulfites, expressed as SO2, at levels above 10 mg/kg, and so did not meet requirements laid down in the National Regulation. In the remainder of the meat products (87.41%), sulfite contents were below 10 mg/kg, which is considered as “not detected”. By groups, 100% of hamburgers, 91.76% of sausages and 90.48% of pljeskavica met requirements of National Regulation. The meat product group with the biggest percentage of non-compliant meat products in which sulfites were detected was the ćevapi or ćevapčići - 18.10% of them contained sulfites. All in all, most of the partly processed meat products from the Serbian market met the National Regulation regarding sulfite content, and they were safe for consumption. Nonetheless, the high percentage of ćevapi or ćevapčići that contained sulfites leads us to conclude that regular and periodic control is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.

  13. Detection of chicken contamination in beef meatball using duplex-PCR Cyt b gene

    Science.gov (United States)

    Sari, E. P.; Kartikasari, L. R.; Cahyadi, M.

    2017-04-01

    Beef is one of expensive animal protein sources compared to other meats, on the other hand, chicken is cheap animal protein source. Mixing of chicken into beef meatball is possibly performed to decrease production cost. The aim of this study was to detect chicken contamination in beef meatball using Cytochrome b (Cyt b) gene by duplex-PCR. Sample was designed and prepared as follows, 100% of chicken meatball, 100% of beef meatball and serial level of chicken contaminations in beef meatball (1, 5, 10 and 25%, respectively). Isolation of DNA genome from meatball was according to the guideline of gSYNCTM DNA Extraction Kit for animal tissue. The PCR reaction was carried out using KAPA2G Fast Multiplex Mix. This study found that the DNA genome was succesfully extracted. Moreover, chicken contamination in beef meatball was indicated by the presence of 227 bp DNA band on 2% of agarose gels. Current study revealed that duplex-PCR using Cyt b gene as a genetic marker was able to detect chicken contamination in beef meatball until 1% of chicken meat in the sample. It can be effectively used to identify contamination and also authenticate species origin in animal products to protect consumer from undesirable contents in the food.

  14. The Comparison of Growth, Slaughter and Carcass Traits of Meat Chicken Genotype Produced by Back-Crossing with A Commercial Broiler Genotype

    OpenAIRE

    Musa Sarıca; Umut Sami Yamak; Mehmet Akif Boz; Ahmet Uçar

    2014-01-01

    This study was conducted to determine the growth and some slaughter traits between commercial fast growing chickens and three-way cross M2 genotypes. 260 male female mixed chickens from each genotype was reared 10 replicate per genotype in the same house. Two different slaughtering ages were applied to commercial chickens and slaughtered at 6 and 7 weeks of age for comparing with cross genotypes. F chickens reached to slaughtering age at 42 days, whereas cross groups reached at 49 days. Genot...

  15. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

    Science.gov (United States)

    Du, M; Ahn, D U

    2002-08-01

    The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.

  16. Effect of high-energy electron irradiation of chicken meat on thiobarbituric acid values, shear values, odor, and cooked yield

    International Nuclear Information System (INIS)

    Heath, J.L.; Owens, S.L.; Tesch, S.; Hannah, K.W.

    1990-01-01

    Experiments were conducted to determine whether electron-beam irradiation would affect shear values, yield, odor, and thiobarbituric acid (TBA) values of chicken tissues. Broiler breasts (pectoralis superficialis) and whole thighs were irradiated with an electron-beam accelerator at levels to produce adsorbed doses of 100, 200, and 300 krads on the surface of the sample. The thigh samples were stored for 2, 4, and 8 days before testing for TBA values. The depth to which the radiation had penetrated the pectoralis superficialis muscle was also determined. Radiation penetrated 22 mm into slices of pectoralis superficialis muscle when 100 krad was absorbed by the surface of the tissue. The dose absorbed beneath the tissue surface to a depth of 10 mm was larger than the dose absorbed at the surface. The absorbed dose decreased as the depth of penetration increased. For cooked breast tissue, the shear values and moisture content were not affected by the absorbed radiation. Cooking losses of aged breast tissue were not affected by irradiation, but cooking losses were reduced in breast tissue that had not been aged. Irradiating uncooked thigh and uncooked breast samples produced a characteristic odor that remained after the thighs were cooked but was not detectable after the breast samples were cooked. With two exceptions, no significantly different TBA values were found that could be attributed to irradiation

  17. Preparation and storage stability of meat spread developed from spent hens

    Directory of Open Access Journals (Sweden)

    Ashish Kumar

    2015-05-01

    Full Text Available Aim: The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products. Materials and Methods: Carcasses were processed within 30 min of slaughter and conditioned at 4±1°C for about 24 h and then braised along with other ingredients to get the final product. The products were evaluated for proximate composition, peroxide values, pH, microbiological, and sensory qualities as per standard procedures. Results: The mean percent values for moisture, crude protein, ether extract, and total ash content of developed product were 58.75±0.32, 9.12±0.44, 11.19±0.16, and 2.35±0.17, respectively. No significant difference was observed for mean coliform and the yeast and mold counts with the progression of storage period, but samples differed significantly for mean pH, thiobarbituric acid and total viable plate count during storage of meat spread. A progressive decline in mean sensory scores was recorded along with the increase in storage time. Conclusion: The meat spread was found to be a good alternative to process the underutilized spent hens for its efficient utilization for product development.

  18. Red meat and chicken consumption and its association with high blood pressure and obesity in South Korean children and adolescents: a cross-sectional analysis of KSHES, 2011-2015.

    Science.gov (United States)

    Kim, Geum Hee; Shin, Sang Won; Lee, Juneyoung; Hwang, Jun Hyun; Park, Soon-Woo; Moon, Jin Soo; Kim, Hyun Jung; Ahn, Hyeong Sik

    2017-05-22

    The impact of meat consumption on high blood pressure (HBP) and obesity in children and adolescents is a subject of debate. The aim of this study was thus to evaluate the association between meat consumption and both HBP and obesity in this group. We performed a cross-sectional analysis using nationally representative samples of children and adolescents aged 9, 12, and 15 years old (n = 136,739) who were included in the Korea School Health Examination Survey (KSHES) for the 2011-2015 period. Multiple linear and logistic regression analysis was used to determine the factors influencing systolic blood pressure (SBP), diastolic blood pressure (DBP), and body mass index (BMI, kg/m 2 ) levels, and to test the strength of these relationships. Adjusted for covariates, 6.3% of those subjects who consumed >5 servings of meat (including beef, pork, and chicken) per week were obese, compared with 9.1% of the subjects who consumed 5 servings of meat/wk (systolic HBP adjusted OR: 1.30; 95% CI: 1.05-1.62; P ≤0.01, diastolic HBP adjusted OR: 1.25; 95% CI: 1.02-1.54; P 5 servings of meat/wk, those who consumed 0.05). In contrast, BMI was significantly associated with milk, fruits, and vegetables (P <0.01). Among children and adolescents, a higher level of meat consumption was associated with lower SBP, DBP, and BMI, and greater height, suggesting that consuming an appropriate amount of meat is important for healthy growth at a young age.

  19. Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis.

    Science.gov (United States)

    Watanabe, Emi; Maeno, Masami; Kayashita, Jun; Miyamoto, Ken-Ichi; Kogirima, Miho

    2017-01-01

    Undernutrition caused by difficulties in masticating is of growing concern among the elderly. Soft diets are often served at nursing homes; however, the styles differ with nursing homes. Improperly modified food texture and consistency may lead to further loss of nutritive value. Therefore, we developed a method to produce a soft diet using chicken. The texture-modified chicken was prepared by boiling a mixture of minced chicken and additive foodstuff that softened the meat. The best food additive was determined through testing cooking process, size after modification and texture. The optimum proportions of each component in the mixture were determined measuring food texture using a creep meter. Teriyaki chicken was cooked using the texture-modified chicken, and provided to a nursing home. The amount of food intake by elderly residents was subsequently surveyed. This study involved 22 residents (1 man and 21 women; mean age 91.4±5.3 y). Consequently, yakifu, which was made from wheat gluten, was the most suitable additive foodstuff. The hardness of the texture-modified chicken, with proportions of minced chicken, yakifu, and water being 50%, 10%, and 40% respectively, was under 40,000 N/m 2 . The intake amount of the texture-modified chicken of subjects whose intake amount of conventional chicken using chicken thigh was not 100% was significantly higher. These findings suggest that properly modified food textures could contribute to improve the quality of meals by preventing undernutrition among the elderly with mastication difficulties.

  20. Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation.

    Science.gov (United States)

    Sams, A R; Dzuik, C S

    1999-10-01

    This study was conducted to evaluate the combined rigor-accelerating effects of postmortem electrical stimulation (ES) and argon-induced anoxia (Ar) of broiler chickens. One hundred broilers were processed in the following treatments: untreated controls, ES, Ar, or Ar with ES (Ar + ES). Breast fillets were harvested at 1 h postmortem for all treatments or at 1 and 6 h postmortem for the control carcasses. Fillets were sampled for pH and ratio of inosine to adenosine (R-value) and were then individually quick frozen (IQF) or aged on ice (AOI) until 24 h postmortem. Color was measured in the AOI fillets at 24 h postmortem. All fillets were then cooked and evaluated for Allo-Kramer shear value. The Ar treatment accelerated the normal pH decline, whereas the ES and AR + ES treatments yielded even lower pH values at 1 h postmortem. The Ar + ES treatment had a greater R-value than the ES treatment, which was greater than either the Ar or 1-h controls, which, in turn, were not different from each other. The ES treatment had the lowest L* value, and ES, Ar, and Ar + ES produced significantly higher a* values than the 1-h controls. For the IQF fillets, the ES and Ar + ES treatments were not different in shear value but were lower than Ar, which was lower than the 1-h controls. The same was true for the AOI fillets except that the ES and the Ar treatments were not different. These results indicated that although ES and Ar had rigor-accelerating and tenderizing effects, ES seemed to be more effective than Ar; there was little enhancement when Ar was added to the ES treatment and fillets were deboned at 1 h postmortem.

  1. What's so special about chicken immunology?

    Science.gov (United States)

    What’s so special about chickens? Firstly, chickens are not only an invaluable model for studying immunology, they also provide the world’s main source of meat and will be a key protein source needed to feed the growing human population into the future. Poultry meat production is highly efficient ...

  2. Occurrence of heterocyclic amines in cooked meat products.

    Science.gov (United States)

    Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

    2012-03-01

    Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

  3. Accelerating sample preparation through enzyme-assisted microfiltration of Salmonella in chicken extract

    Science.gov (United States)

    Microfiltration of chicken extracts has the potential to significantly decrease the time required to detect Salmonella, as long as the extract can be efficiently filtered and the pathogenic microorganisms kept in a viable state during this process. We present conditions that enable microfiltration ...

  4. Results of an interlaboratory method performance study for the size determination and quantification of silver nanoparticles in chicken meat by single-particle inductively coupled plasma mass spectrometry (sp-ICP-MS)

    DEFF Research Database (Denmark)

    Weigel, Stefan; Peters, Ruud J.; Löschner, Katrin

    2017-01-01

    determined particle size and particle number concentration of two chicken meat homogenates spiked with polyvinylpyrrolidone (PVP)-stabilized AgNPs. For the determination of the median particle diameter, repeatability standard deviations of 2 and 5% were determined, and reproducibility standard deviations...... were 15 and 25%, respectively. The equivalent median diameter itself was approximately 60% larger than the diameter of the particles in the spiking solution. Determination of the particle number concentration was significantly less precise, with repeatability standard deviations of 7 and 18......% and reproducibility standard deviations of 70 and 90%....

  5. Ocorrência de Campylobacter spp. em carne e miúdos de frango expostos ao consumo em Belém, Pará Occurence of Campylobacter spp. in chicken meat and giblets exposed to consumption in Northern Brazil

    Directory of Open Access Journals (Sweden)

    J.A. Freitas

    2007-06-01

    Full Text Available In order to study Campylobacter in chicken meat exposed to consumption in the city of Belém, state of Pará, Brazil, 16 samples (four of liver, four of gizzard, two of heart, two of skin, one of neck, two of carcass and a mixture of neck skin and fragments of the abdominal cavity, collected in clandestine butcher shops, fair-free and supermarkets were submitted to isolation and identification according to the recommended methods. In high percentage, the foods exposed to consumption were contaminated by this agent, meaning a potential risk to the human health.

  6. Effects of the Addition of Glucose, Sodium Bicarbonate, and Vitamin E to the Drinking Water of Pre-Slaughter Broiler Chickens on Carcass Yield, Gastric Emptying and Meat Quality

    Directory of Open Access Journals (Sweden)

    TG Petrolli

    2016-03-01

    Full Text Available ABSTRACT An experiment was conducted of the poultry facilities of La Salle Agricultural College in Xanxerê, SC, Brazil, to evaluate the effect of the administration of sodium bicarbonate, glucose and vitamin E to the drinking water during pre-slaughter feed withdrawal on carcass yield, organ relative weights (heart, liver, proventriculus, and gizzard, gizzard emptying, and meat quality of broiler chickens. The applied treatments were: water as control; 50g/L of glucose; 50g/L de glucose + 200mg/L of vitamin E; 75g/L of glucose; 75g/L + 200mg/L of vitamin E; 0.45% of sodium bicarbonate; 0.45% of sodium bicarbonate + 200mg/L of vitamin E; 0.55% of sodium bicarbonate; 0.55% of sodium bicarbonate + 200mg/L of vitamin E; 200mg/L de vitamin E. On the last day before slaughter, during the water diet period,500 birds were distributed in a completely randomized experimental design with ten treatments and ten replicates of five birds each. No difference in broiler carcass yield and organ relative weights was found. There were no significant changes in gizzard contents, in ultimate meat, cooking loss, shear force value, or in the meat color parameters L* (lightness, a* (redness and b* (yellowness. It was concluded is that the addition of glucose, sodium bicarbonate, and vitamin E to the drinking water during pre-slaughter feed withdrawal period has no influence on carcass yield or on relative organ weight, neither on the emptying of the gizzard contents and the meat quality of broiler chickens.

  7. Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality

    Directory of Open Access Journals (Sweden)

    M. Al-Hijazeen

    2017-03-01

    Full Text Available A study was conducted to investigate the effect