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...

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.

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.

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

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

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

Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.

Science.gov (United States)

Desai, Monil A; Kurve, Vikram; Smith, Brian S; Campano, Stephen G; Soni, Kamlesh; Schilling, M Wes

2014-07-01

Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100% carbon dioxide before shipping them to food service and retail customers. This practice extends the shelf life of retail cuts to approximately 12 d under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibition of mesophilic and lactic acid bacterial counts and enhancement of shelf life in CO2-packaged refrigerated chicken thigh samples. Meat quality, sensory differences, and microbial enumeration were evaluated for chicken thighs that were sprayed with 0, 0.5, or 1.0% vinegar. No differences were observed (P > 0.05) among treatments (control vs. 0.5 and 1.0% vinegar-treated chicken thighs) with respect to pH and Commission Internationale d'Eclairage L*a*b*for both chicken skin and the meat tissue. The difference from the control test indicated that trained panelists were not able to detect a difference (P > 0.05) in flavor between the chicken thigh treatments. The mesophilic and Lactobacillus bacterial counts were enumerated after 0, 4, 8, 12, 16, and 20 d of storage. The mesophilic bacterial load for the 1.0% vinegar treatment was less than all other treatments after 8, 12, 16, and 20 d of storage, whereas the 0.5% vinegar treatment had lower bacterial counts at d 12 than both controls and had an approximate shelf life of 16 d. For lactic acid bacteria, the vinegar 1.0% treatment had lower counts than the control treatments at d 12 and 16. The results from the study indicate that a combination of 1.0% vinegar with CO2 packaging can extend the shelf life from 12 to 20 d for chicken retail cuts without negatively affecting the quality and sensory properties of the broiler meat. © 2014 Poultry Science Association Inc.

Antimicrobial resistance among Campylobacter jejuni isolated from raw poultry meat at retail level in Denmark

DEFF Research Database (Denmark)

Andersen, S. R.; Saadbye, P.; Shukri, Naseer Mahmoud

2006-01-01

Campylobacter jejuni isolated from raw poultry meat collected at retail shops in Denmark in the period 1996-2003 were tested for susceptibility to seven antimicrobial agents. The food samples consisted of raw chicken meat and other raw poultry meat of domestic or imported origin. The highest levels...... for chloramphenicol, nalidixic acid and ciprofloxacin (P food animals....... Monitoring of the occurrence of antimicrobial resistance in C. jejuni isolated from raw uncooked poultry has been performed on a yearly basis since 1996, thus providing useful insight into consumer exposure to antimicrobial-resistant C. jejuni....

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...

Campylobacter prevalence in retail chicken liver

Science.gov (United States)

Foodborne campylobacteriosis has been linked to undercooked chicken liver. It is unknown how commonly chicken livers are contaminated with Campylobacter. The objective of this study was to determine the prevalence of Campylobacter on chicken livers available at retail. For each of five weeks, t...

Prevalence and Antimicrobial Resistance of Salmonella Isolates from Chicken Carcasses in Retail Markets in Yangon, Myanmar.

Science.gov (United States)

Moe, Aung Zaw; Paulsen, Peter; Pichpol, Duangporn; Fries, Reinhard; Irsigler, Herlinde; Baumann, Maximilian P O; Oo, Kyaw Naing

2017-06-01

A cross-sectional investigation was conducted concerning prevalence, antimicrobial resistance, multidrug resistance patterns, and serovar diversity of Salmonella in chicken meat sold at retail in Yangon, Myanmar. The 141 chicken meat samples were collected at 141 retail markets in the Yangon Region, Myanmar, 1 November 2014 to 31 March 2015. Information on hygienic practices (potential risk factors) was retrieved via checklists. Salmonella was isolated and identified according to International Organization for Standardization methods (ISO 6579:2002) with minor modifications. Twelve antimicrobial agents belonging to eight pharmacological groups were used for antimicrobial susceptibility testing (disk diffusion method). Salmonella was recovered from 138 (97.9%) of the 141 samples. The isolates were most frequently resistant to trimethoprim-sulfamethoxazole (70.3% of isolates), tetracycline (54.3%), streptomycin (49.3%), and ampicillin (47.1%). Resistance was also found to chloramphenicol (29.7%), amoxicillin-clavulanic acid (17.4%), ciprofloxacin (9.4%), tobramycin (8.7%), gentamicin (8%), cefazolin (7.2%), lincomycin-spectinomycin (5.8%), and norfloxacin (0.7%). Among the 138 Salmonella isolates, 72 (52.2%) were resistant to three or more antimicrobial agents. Twenty-four serovars were identified among the 138 Salmonella-positive samples; serovars Albany, Kentucky, Braenderup, and Indiana were found in 38, 11, 10, and 8% of samples, respectively. None of the potential risk factors were significantly related to Salmonella contamination of chicken carcasses. This study provides new information regarding prevalence and antimicrobial resistance and Salmonella serovar diversity in retail markets in Yangon, Myanmar.

MRSA and multidrug-resistant Staphylococcus aureus in U.S. retail meats, 2010-2011.

Science.gov (United States)

Ge, Beilei; Mukherjee, Sampa; Hsu, Chih-Hao; Davis, Johnnie A; Tran, Thu Thuy T; Yang, Qianru; Abbott, Jason W; Ayers, Sherry L; Young, Shenia R; Crarey, Emily T; Womack, Niketta A; Zhao, Shaohua; McDermott, Patrick F

2017-04-01

Methicillin-resistant Staphylococcus aureus (MRSA) has been detected in retail meats, although large-scale studies are scarce. We conducted a one-year survey in 2010-2011 within the framework of the National Antimicrobial Resistance Monitoring System. Among 3520 retail meats collected from eight U.S. states, 982 (27.9%) contained S. aureus and 66 (1.9%) were positive for MRSA. Approximately 10.4% (107/1032) of S. aureus isolates, including 37.2% (29/78) of MRSA, were multidrug-resistant (MDRSA). Turkey had the highest MRSA prevalence (3.5%), followed by pork (1.9%), beef (1.7%), and chicken (0.3%). Whole-genome sequencing was performed for all 66 non-redundant MRSA. Among five multilocus sequence types identified, ST8 (72.7%) and ST5 (22.7%) were most common and livestock-associated MRSA ST398 was assigned to one pork isolate. Eleven spa types were represented, predominately t008 (43.9%) and t2031 (22.7%). All four types of meats harbored t008, whereas t2031 was recovered from turkey only. The majority of MRSA (84.8%) possessed SCCmec IV and 62.1% harbored Panton-Valentine leukocidin. Pulsed-field gel electrophoresis showed that all ST8 MRSA belonged to the predominant human epidemic clone USA300, and others included USA100 and USA200. We conclude that a diverse MRSA population was present in U.S. retail meats, albeit at low prevalence. Published by Elsevier Ltd.

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.

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...

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.

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

High prevalence of Cfr-producing Staphylococcus species in retail meat in Guangzhou, China.

Science.gov (United States)

Zeng, Zhen-Ling; Wei, Hong-Kun; Wang, Jing; Lin, Da-Chuan; Liu, Xiao-Qin; Liu, Jian-Hua

2014-06-09

The emergence and wide distribution of the transferable gene for linezolid resistance, cfr, in staphylococci of human and animal origins is of great concern as it poses a serious threat to the public health. In the present study, we investigated the emergence and presence of the multiresistance gene, cfr, in retail meat sourced from supermarkets and free markets of Guangzhou, China. A total of 118 pork and chicken samples, collected from Guangzhou markets, were screened by PCR for cfr. Twenty-two Staphylococcus isolates obtained from 12 pork and 10 chicken samples harbored cfr. The 22 cfr-positive staphylococci isolates, including Staphylococcus equorum (n = 8), Staphylococcus simulans (n = 7), Staphylococcus cohnii (n = 4), and Staphylococcus sciuri (n = 3), exhibited 17 major SmaI pulsed-field gel electrophoresis (PFGE) patterns. In 14 isolates, cfr was located on the plasmids. Sequence analysis revealed that the genetic structures (including ΔtnpA of Tn558, IS21-558, ΔtnpB, and tnpC of Tn558, orf138, fexA) of cfr in plasmid pHNTLD18 of a S. sciuri strain and in the plasmid pHNLKJC2 (including rep, Δpre/mob, cfr, pre/mob and partial ermC) of a S. equorum strain were identical or similar to the corresponding regions of some plasmids in staphylococcal species of animal and human origins. To the best of our knowledge, this is the first study to report the presence of the multiresistance gene, cfr, in animal meat. A high occurrence of cfr was observed in the tested retail meat samples. Thus, it is important to monitor the presence of cfr in animal foods in China.

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.

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.

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.

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...

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%.

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%.

Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli, and Escherichia coli prevalence, enumeration, and subtypes on retail chicken breasts with and without skin.

Science.gov (United States)

Cook, Angela; Odumeru, Joseph; Lee, Susan; Pollari, Frank

2012-01-01

This study examined the prevalence, counts, and subtypes of Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli (VTEC), and E. coli on raw retail chicken breast with the skin on versus the skin off. From January to December 2007, 187 raw skin-on chicken breasts and 131 skin-off chicken breasts were collected from randomly selected retail grocery stores in the Region of Waterloo, Ontario, Canada. Campylobacter isolates were recovered from a higher proportion of the skin-off chicken breasts, 55 (42%) of 131, than of the skin-on chicken breasts tested, 55 (29%) of 187 (P = 0.023). There was no difference in the proportion of Salmonella isolates recovered from the two meat types (P = 0.715): 40 (31%) of 131 skin-off chicken breasts versus 61 (33%) of 187 skin-on chicken breasts. L. monocytogenes isolates were recovered from a statistically lower proportion of the skin-off chicken breasts, 15 (15%) of 99, than of the skin-on chicken breasts, 64 (34%) of 187 (P = 0.001). There was no difference in the proportion of E. coli isolates recovered from the skin-off chicken breasts, 33 (33%) of 99, than from the skin-on chicken breasts, 77 (41%) of 187 (P = 0.204). VTEC was detected on a single skin-off chicken breast. Campylobacter jejuni was the most frequent species isolated on both types of chicken meat: skin-on, 48 (87%) of 55, and skin-off, 51 (94%) of 54. Salmonella serotypes Kentucky and Heidelberg and L. monocytogenes serotype 1/2a were the most frequently detected serotypes from both skin-off and skin-on chicken breasts. Although there appeared to be a trend toward higher enumeration values of these pathogens and E. coli on the skin-on chicken, the differences did not exceed 1 log. This study suggested that skin-off chicken breast may represent a higher risk of consumer exposure to Campylobacter, a similar risk for Salmonella, VTEC, and E. coli, and a lower risk for L. monocytogenes than skin-on chicken breast.

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.

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

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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

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...

Campylobacter multi-locus sequence typing subtypes detected on chicken livers available at retail.

Science.gov (United States)

Foodborne campylobacteriosis has been traced to undercooked chicken liver. It is not known what prevalence of Campylobacter to expect on fresh chicken livers available at retail. The objectives of this study were to measure prevalence of Campylobacter associated with chicken livers at retail and d...

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

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

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.

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.

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)

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)

Clostridium difficile in retail meat and processing plants in Texas.

Science.gov (United States)

Harvey, Roger B; Norman, Keri N; Andrews, Kathleen; Norby, Bo; Hume, Michael E; Scanlan, Charles M; Hardin, Margaret D; Scott, Harvey M

2011-07-01

The incidence and severity of disease associated with toxigenic Clostridium difficile have increased in hospitals in North America from the emergence of newer, more virulent strains. Toxigenic C. difficile has been isolated from food animals and retail meat with potential implications of transfer to human beings. The objective of the present study was to determine the prevalence of C. difficile in pork from sausage manufacturing plants and retail meat in Texas. Twenty-three C. difficile isolates were detected from 243 meat samples (9.5%) from 3 sausage-manufacturing plants and 5 retail meat outlets from 2004 to 2009. Twenty-two isolates were positive for toxins A, B, and binary toxin, and were characterized as toxinotype V, PFGE type-NAP7, or "NAP7-variant." Susceptibilities to 11 antimicrobial agents in the current study were similar to those reported previously for toxinotype V isolates, although the results suggested somewhat reduced resistance than reported for other meat, animal, or human clinical toxinotype V isolates.

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

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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.

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...

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

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.

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)

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.

Evaluation of meat, fruit and vegetables from retail stores in five United Kingdom regions as sources of extended-spectrum beta-lactamase (ESBL)-producing and carbapenem-resistant Escherichia coli.

Science.gov (United States)

Randall, L P; Lodge, M P; Elviss, N C; Lemma, F L; Hopkins, K L; Teale, C J; Woodford, N

2017-01-16

We determined the prevalence and types of extended-spectrum β-lactamase (ESBL)-producing and carbapenem-resistant Escherichia coli in raw retail beef, chicken, pork, fruit and vegetables in five UK regions in 2013-14. Raw meat (n=397), and fruit and vegetable samples (n=400) were purchased from retail stores in London, East Anglia, North West England, Scotland and Wales. Samples were tested for the presence of ESBL-producing E. coli by plating enriched samples on CHROMagar CTX and CHROMagar ESBL, for AmpC-type E. coli by plating on "CHROMagar FOX" (CHROMagar ECC+16mg/L cefoxitin), and for carbapenem-resistant E. coli by plating on CHROMagar KPC. Additionally, pre-enrichment counts were performed on the above agars, and on CHROMagar ECC. Isolates of interest were characterised by MALDI-ToF to confirm identification, by PCR for bla CIT, bla CTX-M, bla OXA , bla SHV and bla TEM genes; ESBL or bla CIT genes were sequenced. Only 1.9% and 2.5% of beef and pork samples, respectively were positive for ESBL-producing E. coli after enrichment compared with 65.4% of chicken samples. 85.6% positive samples from chicken meat carried bla CTX-M-1 ; bla CTX-M-15 was not detected. None of the fruits or vegetables yielded ESBL-producing E. coli and none of the meat, fruit or vegetable samples yielded carbapenem-resistant E. coli. Retail chicken was more frequently a source of ESBL-producing E. coli than were beef, pork, fruit or vegetables. None of the foodstuffs yielded E. coli with CTX-M-15 ESBL, which dominates in human clinical isolates in the UK, and none yielded carbapenem-resistant E. coli. Crown Copyright © 2016. Published by Elsevier B.V. All rights reserved.

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.

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.

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...

Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market.

Science.gov (United States)

Maćkiw, Elżbieta; Rzewuska, Katarzyna; Stoś, Katarzyna; Jarosz, Mirosław; Korsak, Dorota

2011-06-01

In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of pâté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.

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.

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

Occurrence of Salmonella in retail beef and related meat products in Zaria, Nigeria

DEFF Research Database (Denmark)

Tafida, S.Y.; Kabir, J.; Kwaga, J.K.P.

2013-01-01

Salmonella is among the most important food borne pathogens worldwide contaminating a wide range of animal products including meat products. Human illnesses due to this pathogen are attributed to poor biosecurity in production, improper processing and handling of meat and meat products....... This is more likely where surveillance and regulatory control is weak. There is however limited information on the occurrence of these pathogens in foods in Nigeria. The extent of contamination of retail-beef and related meat products with Salmonellae in Zaria was evaluated. A total of 435 retailed beef...... and related meat products consisting of muscle meat, offal and processed meat products were tested for the presence of Salmonella species. Sample types included raw meat, ‘suya’ (roasted meat), ‘balangu’ (barbequed meat), ‘Kilishi’ (spiced sun dried meat) and ‘dambu’ (shredded fried meat). Samples were...

Assessment of Consumer Exposure to Salmonella spp., Campylobacter spp., and Shiga Toxin-Producing Escherichia coli in Meat Products at Retail in the City of Sao Paulo, Brazil.

Science.gov (United States)

Ristori, Christiane Asturiano; Rowlands, Ruth Estela Gravato; Martins, Cecília Geraldes; Barbosa, Maria Luisa; Dos Santos, Luis Fernando; Jakabi, Miyoko; de Melo Franco, Bernadette Dora Gombossy

2017-08-01

Meat products may be vehicles of bacterial pathogens to humans, and Salmonella spp., Campylobacter spp., and Shiga toxin-producing Escherichia coli (STEC) are the most relevant. The aim of this study was to generate data on prevalence of these three pathogens in 552 samples of meat products (hot dogs, pork sausages, raw ground beef, and raw chicken legs) sold at retail in the city of Sao Paulo, Brazil. Salmonella spp. was detected in 5.8% (32/552) of samples, comprising pork sausages 62.5% (20/32) and chicken legs 37.5% (12/32). The counts of Salmonella spp. were low, ranging from Salmonella Typhimurium (28.1%), Salmonella I 4,[5],12:i:- (15.6%), Salmonella Enteritidis (12.5%), Salmonella Derby, and Salmonella Brandenburg (9.4%). Campylobacter spp. was detected in 33 samples (6.0%), comprising chicken legs (82%) and ground beef (18%). All samples were negative for STEC. These results suggest that meat products when subjected to inadequate cooking and/or cross-contamination with other products ready for consumption can lead to occurrence of outbreaks, highlighting the risks associated with them.

A comparative risk assessment for Listeria monocytogenes in prepackaged versus retail-sliced deli meat.

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Endrikat, Sarah; Gallagher, Daniel; Pouillot, Régis; Hicks Quesenberry, Heather; Labarre, David; Schroeder, Carl M; Kause, Janell

2010-04-01

Deli meat was ranked as the highest-risk ready-to-eat food vehicle of Listeria monocytogenes within the 2003 U.S. Food and Drug Administration and U.S. Department of Agriculture, Food Safety and Inspection Service risk assessment. The comparative risk of L. monocytogenes in retail-sliced versus prepackaged deli meats was evaluated with a modified version of this model. Other research has found that retail-sliced deli meats have both higher prevalence and levels of L. monocytogenes than have product sliced and packaged at the manufacturer level. The updated risk assessment model considered slicing location as well as the use of growth inhibitors. The per annum comparative risk ratio for the number of deaths from retail-sliced versus prepackaged deli meats was found to be 4.89, and the per-serving comparative risk ratio was 4.27. There was a significant interaction between the use of growth inhibitors and slicing location. Almost 70% of the estimated deaths occurred from retail-sliced product that did not possess a growth inhibitor. A sensitivity analysis, assessing the effect of the model's consumer storage time and shelf life assumptions, found that even if retail-sliced deli meats were stored for a quarter of the time prepackaged deli meats were stored, retail-sliced product is 1.7 times more likely to result in death from listeriosis. Sensitivity analysis also showed that the shelf life assumption had little effect on the comparative risk ratio.

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)

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

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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.

Intermingled Klebsiella pneumoniae Populations Between Retail Meats and Human Urinary Tract Infections

OpenAIRE

Davis, Gregg S.; Waits, Kara; Nordstrom, Lora; Weaver, Brett; Aziz, Maliha; Gauld, Lori; Grande, Heidi; Bigler, Rick; Horwinski, Joseph; Porter, Stephen; Stegger, Marc; Johnson, James R.; Liu, Cindy M.; Price, Lance B.

2015-01-01

Background. ?Klebsiella pneumoniae is a common colonizer of the gastrointestinal tract of humans, companion animals, and livestock. To better understand potential contributions of foodborne K. pneumoniae to human clinical infections, we compared K. pneumoniae isolates from retail meat products and human clinical specimens to assess their similarity based on antibiotic resistance, genetic relatedness, and virulence. Methods. ?Klebsiella pneumoniae was isolated from retail meats from Flagstaff ...

Meat juice serology for Toxoplasma gondii infection in chickens

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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.

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

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

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.

Characterization of extended-spectrum β-lactamases (ESBLs)-producing Salmonella in retail raw chicken carcasses.

Science.gov (United States)

Qiao, Jing; Zhang, Qiang; Alali, Walid Q; Wang, Jiawei; Meng, Lingyuan; Xiao, Yingping; Yang, Hua; Chen, Sheng; Cui, Shenghui; Yang, Baowei

2017-05-02

virulence gene, 83.3% of the isolates co-carried ≥10, 17.7% co-carried ≥15, and 1.0% co-carried 23 virulence genes. Interestingly, 16.7% of the isolates resistant to >12 antibiotics tested and shown to carry >4 transposons and 10 virulence genes. Our findings indicated that ESBLs-producing Salmonella isolated from retail chicken meat in China were highly resistant to antibiotics, frequently harbored transposons, virulence genes, carbapenems hydrolysis enzymes and ESBLs encoding genes. These isolates can pose a significant public health risk. Copyright © 2017 Elsevier B.V. All rights reserved.

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

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.

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.

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.

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.

Intermingled Klebsiella pneumoniae Populations Between Retail Meats and Human Urinary Tract Infections

Science.gov (United States)

Davis, Gregg S.; Waits, Kara; Nordstrom, Lora; Weaver, Brett; Aziz, Maliha; Gauld, Lori; Grande, Heidi; Bigler, Rick; Horwinski, Joseph; Porter, Stephen; Stegger, Marc; Johnson, James R.; Liu, Cindy M.; Price, Lance B.

2015-01-01

Background. Klebsiella pneumoniae is a common colonizer of the gastrointestinal tract of humans, companion animals, and livestock. To better understand potential contributions of foodborne K. pneumoniae to human clinical infections, we compared K. pneumoniae isolates from retail meat products and human clinical specimens to assess their similarity based on antibiotic resistance, genetic relatedness, and virulence. Methods. Klebsiella pneumoniae was isolated from retail meats from Flagstaff grocery stores in 2012 and from urine and blood specimens from Flagstaff Medical Center in 2011–2012. Isolates underwent antibiotic susceptibility testing and whole-genome sequencing. Genetic relatedness of the isolates was assessed using multilocus sequence typing and phylogenetic analyses. Extraintestinal virulence of several closely related meat-source and urine isolates was assessed using a murine sepsis model. Results. Meat-source isolates were significantly more likely to be multidrug resistant and resistant to tetracycline and gentamicin than clinical isolates. Four sequence types occurred among both meat-source and clinical isolates. Phylogenetic analyses confirmed close relationships among meat-source and clinical isolates. Isolates from both sources showed similar virulence in the mouse sepsis model. Conclusions. Meat-source K. pneumoniae isolates were more likely than clinical isolates to be antibiotic resistant, which could reflect selective pressures from antibiotic use in food-animal production. The close genetic relatedness of meat-source and clinical isolates, coupled with similarities in virulence, suggest that the barriers to transmission between these 2 sources are low. Taken together, our results suggest that retail meat is a potential vehicle for transmitting virulent, antibiotic-resistant K. pneumoniae from food animals to humans. PMID:26206847

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.

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)

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

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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.

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

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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

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.

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...

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.

Consumer perception and acceptance of pork and chicken sausage

Science.gov (United States)

Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

2017-09-01

This study was performed to evaluate consumers’ perception and acceptance of selected pork and chicken sausage (budim and chicken sausages, respectively) from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1157) in three retail stores in Belgrade. Consumers were asked for their preference for taste, salt content and smoke of two sausages and to recognize the kind of meat which was used to make these meat products. Consumers evaluated taste, salt content and smoke flavor of budim and chicken sausages with the highest percentage of the best offered answer. Between 47-55%, 72-76% and 82-84% of consumers evaluated the taste of sausages as good, the salt content as well-balanced and the smoke flavor as balanced, respectively. Tukey’s HSD test was applied to analyze variations of male and female perception and acceptance of analyzed sausages.

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.

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...

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.

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

The Relationship between Farm-Gate and Consumer Demand for Meat Products in Iran

Directory of Open Access Journals (Sweden)

fatemeh fathi

2014-03-01

Full Text Available Demand for farm output is theoretically consistent with consumer demand and marketing performance. Many studies have focused on demand interrelationships at the retail level, but not on the demand for farm output. In this study, derived demand elasticities of sheep, beef and chicken were estimated in a complete system of demand functions by seemingly unrelated regression estimator (SURE for the years 1984-2012. Sheep, beef and chicken are considered as inputs for food processing and marketing and so their corresponding derived demands are related to consumer demand and marketing performance. Based on findings of this study, the elasticities of substitution are estimated to be 0.26 for sheep, 0.38 for cattle and 0.32 for poultry. The results showed that derived demand elasticity is more sensitive than the one measured by the traditional method. The price elasticities of the derived demands for the three types of meat were calculated-0.922, -0.775 and -0.716 for sheep, beef and chicken, respectively. This presents that demands at the farm level are less elastic than the associated demands at the retail level. Therefore, policies that change meat price at farm or retail level affect marginal markets of other meat products. According to the results of this study, it is necessary for policy makers to have information on the derived demand elasticity.

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.

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.

Microbiological Quality Assessment of Game Meats at Retail in Japan.

Science.gov (United States)

Asakura, Hiroshi; Kawase, Jun; Ikeda, Tetsuya; Honda, Mioko; Sasaki, Yoshimasa; Uema, Masashi; Kabeya, Hidenori; Sugiyama, Hiromu; Igimi, Shizunobu; Takai, Shinji

2017-12-01

In this study, we examined the prevalence of Shiga toxin-producing Escherichia coli and Salmonella spp. and the distribution of indicator bacteria in 248 samples of game meats (120 venison and 128 wild boar) retailed between November 2015 and March 2016 in Japan. No Salmonella spp. were detected in any of the samples, whereas Shiga toxin-producing Escherichia coli serotype OUT:H25 (stx 2d + , eae - ) was isolated from one deer meat sample, suggesting a possible source for human infection. Plate count assays indicated greater prevalence of coliforms and E. coli in wild boar meat than in venison, whereas their prevalence in processing facilities showed greater variation than in animal species. The 16S rRNA ion semiconductor sequencing analysis of 24 representative samples revealed that the abundances of Acinetobacter and Arthrobacter spp. significantly correlated with the prevalence of E. coli, and quantitative PCR analyses in combination with selective plate count assay verified these correlations. To our knowledge, this is the first report to characterize the diversity of microorganisms of game meats at retail in Japan, together with identification of dominant microbiota. Our data suggest the necessity of bottom-up hygienic assessment in areas of slaughtering and processing facilities to improve microbiological safety.

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.

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

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...

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.

Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

Science.gov (United States)

Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

2015-12-01

Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments.

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.

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

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...

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

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.

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.

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.

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

Contamination of meat with Campylobacter jejuni in Saitama, Japan.

Science.gov (United States)

Ono, K; Yamamoto, K

1999-03-15

To determine the source of food contamination with Campylobacter jejuni, we investigated retail meat, a chicken processing plant and a broiler farm. C. jejuni was found in domestic retailed poultry (45.8%) and imported poultry (3.7%), but not in beef or pork. In the poultry processing plant, there is significant contamination with C. jejuni in chicken carcasses, equipment and workers' hands. This contamination increases during the defeathering and evisceration processes. RAPD analysis shows that contamination with C. jejuni is of intestinal origin. In a broiler farm, C. jejuni was first isolated from a faecal sample of broiler chicken after the 20th day of age. Two weeks later, all birds in this farm became C. jejuni positive. RAPD analysis indicated that C. jejuni spread rapidly from one broiler flock to the other flocks on the farm.

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

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.

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

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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.

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....

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.

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).

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

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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.

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.

Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat

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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.

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.

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®

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

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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.

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

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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.

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

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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.

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

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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.

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...

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.

Diversity of Campylobacter in retail meat and liver of lambs and goat kids.

Science.gov (United States)

Lazou, Thomai; Dovas, Chrysostomos; Houf, Kurt; Soultos, Nikolaos; Iossifidou, Eleni

2014-04-01

The presence, genetic diversity, and antimicrobial susceptibility profile of Campylobacter spp. in retail lamb and goat kid carcasses were assessed. A total of 200 samples consisting of 100 meat and 100 liver surface swabs were collected from 47 lamb and 53 goat kid carcasses at 23 retail markets in Northern Greece, and 125 Campylobacter isolates were recovered from 32 meat surfaces (32%) and 44 liver surfaces (44%). Multiplex polymerase chain reaction and restriction fragment length polymorphism analysis specified Campylobacter coli as the most frequently detected species (59.2%) followed by C. jejuni (40.8%). Pulsed-field gel electrophoresis (PFGE) was applied in order to typify a subset of randomly selected isolates (n=80). SmaI-PFGE successfully clustered the 80 isolates in 38 SmaI-PFGE types, indicating high heterogeneity among the analyzed Campylobacter isolates, and provided data regarding the dissemination of Camplobacter among carcasses stored in the same retail market. Antimicrobial susceptibility profiles of Campylobacter isolates, assessed by the disk-diffusion method, indicated that 31 isolates (24.8%) were multidrug resistant, and the most common profile was the concurrent resistance to tetracycline and streptomycin. Overall, 56.8% of isolates (n=71, multidrug-resistant isolates included) exhibited resistance to at least one antimicrobial (tetracycline 34.4%, quinolones 27.2%, and streptomycin 20.8%). However, all isolates were susceptible to erythromycin and gentamicin. The findings of this study verify the contamination of retail lamb and goat kid carcasses with a heterogeneous population of thermotolerant campylobacters. These data underscore the fact that retail meat and liver of small ruminants could serve as vehicles for consumer contamination with Campylobacter and that further investigation is necessary in order to evaluate the risk imposed by such products within the epidemiology of human campylobacteriosis cases.

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.

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.

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

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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.

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

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.

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

Comparison of public health impact of Listeria monocytogenes product-to-product and environment-to-product contamination of deli meats at retail.

Science.gov (United States)

Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Wiedmann, Martin

2011-11-01

This study compared the relative public health impact in deli meats at retail contaminated with Listeria monocytogenes by either (i) other products or (ii) the retail environment. Modeling was performed using the risk of listeriosis-associated deaths as a public health outcome of interest and using two deli meat products (i.e., ham and turkey, both formulated without growth inhibitors) as model systems. Based on reported data, deli meats coming to retail were assumed to be contaminated at a frequency of 0.4%. Three contamination scenarios were investigated: (i) a baseline scenario, in which no additional cross-contamination occurred at retail, (ii) a scenario in which an additional 2.3% of products were cross-contaminated at retail due to transfer of L. monocytogenes cells from already contaminated ready-to-eat deli meats, and (iii) a scenario in which an additional 2.3% of products were contaminated as a result of cross-contamination from a contaminated retail environment. By using a previously reported L. monocytogenes risk assessment model that uses product-specific growth kinetic parameters, cross-contamination of deli ham and turkey was estimated to increase the relative risk of listeriosis-associated deaths by 5.9- and 6.1-fold, respectively, for contamination from other products and by 4.9- and 5.8-fold, respectively, for contamination from the retail environment. Sensitivity and scenario analyses indicated that the frequency of cross-contamination at retail from any source (other food products or environment) was the most important factor affecting the relative risk of listeriosis-associated deaths. Overall, our data indicate that retail-level cross-contamination of ready-to-eat deli meats with L. monocytogenes has the potential to considerably increase the risk of human listeriosis cases and deaths, and thus precise estimates of cross-contamination frequency are critical for accurate risk assessments.

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

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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.

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.

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,

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)

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

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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

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

Number of Salmonella on Chicken Breast Filet at Retail Level and Its Implications for Public Health Risk

NARCIS (Netherlands)

Straver, J.M.; Janssen, A.F.W.; Linnemann, A.R.; Boekel, van T.; Beumer, R.R.; Zwietering, M.H.

2007-01-01

This study aimed to characterize the number of Salmonella on chicken breast filet at the retail level and to evaluate if this number affects the risk of salmonellosis. From October to December 2005, 220 chilled raw filets (without skin) were collected from five local retail outlets in The

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.

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.

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

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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.

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.

Prevalence of methicillin-resistant Staphylococcus aureus in meat.

Science.gov (United States)

de Boer, E; Zwartkruis-Nahuis, J T M; Wit, B; Huijsdens, X W; de Neeling, A J; Bosch, T; van Oosterom, R A A; Vila, A; Heuvelink, A E

2009-08-31

Recently the isolation of methicillin-resistant Staphylococcus aureus (MRSA) strains from several food-producing animals has been reported. During slaughtering of MRSA-positive animals, contamination of carcasses with MRSA may occur and consequently the meat of these animals may get contaminated. The aim of this study was to estimate the prevalence of MRSA in raw meat samples from the retail trade. Samples of raw beef, pork, veal, lamb/mutton, chicken, turkey, fowl and game were collected from the retail trade. A detection method including a two-step enrichment in Mueller-Hinton broth+6.5% NaCl and phenol red mannitol broth containing ceftizoxime and aztreonam, followed by isolation on MRSA ID agar (bioMérieux) was evaluated and subsequently applied for the detection of MRSA in samples of raw meats. MRSA strains were isolated from 264 (11.9%) of 2217 samples analyzed. Isolation percentages for the meat species were: beef (10.6%), veal (15.2%), lamb and mutton (6.2%), pork (10.7%), chicken (16.0%), turkey (35.3%), fowl (3.4%) and game (2.2%). The majority (85%) of the isolated strains belonged to spa-types of pulsed-field gel electrophoresis (PFGE) non-typeable (NT)-MRSA, corresponding to the multilocus sequence type ST398, a type also recently isolated in the Netherlands from pigs. However, a smaller part of these strains were found to be of other ST's, possibly of human origin. Further studies are needed to elucidate transmission routes of MRSA in relation to meat and other foods and to provide the tools for preventing the spread of MRSA. At present the high prevalence of MRSA in meat has not been shown to contribute significantly to the dissemination of MRSA to humans and the possible health hazard for consumers of the presence of MRSA in foods should be further elucidated.

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

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.)

Multi-locus sequence subtypes of Campylobacter detected on the surface and from internal tissue of retail chicken livers

Science.gov (United States)

Foodborne campylobacteriosis has been traced to undercooked chicken liver. The objectives of this study were to measure prevalence of Campylobacter associated with chicken livers at retail and determine which subtypes are detected on the surface and inner tissue of livers. Fifteen packages of fres...

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

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 ...

Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba

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Monique Visser

2012-01-01

Full Text Available The aim of the present study was to determine whether Clostridium difficile was present in uncooked retail ground beef and ground pork products sold in Winnipeg, Manitoba. Using an alcohol treatment protocol and inoculation of cultures on C difficile Moxalactam Norfloxacin (CDMN, toxigenic C difficile was found in 6.3% of 48 meat samples. The C difficile isolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients with C difficile disease. Because cooking of meat will not eradicate C difficile spores, this raises a concern regarding potential foodborne transmissibility of this organism.

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...

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

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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.

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)

“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 ...

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

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

The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.

Science.gov (United States)

Tomasevic, Igor; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M; Djekic, Ilija

2016-04-01

A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log10 CFU/cm(2) for food contact surfaces and over 2 log10 CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. Copyright © 2015 Elsevier Ltd. All rights reserved.

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...

[Survey of the presence of Listeria monocytogenes in meat products sold in retail].

Science.gov (United States)

Langiano, E; Lanni, L; Atrei, P; De Vito, E

2007-01-01

The present study evaluates the presence of Listeria spp and particularly of L. monocytogenes in bovine, pork and poultry meats sold by retail in supermarkets and butchers in the city of Cassino. The sensibility to the antibiotics mostly used in the veterinary practice has been tested on the isolated strains. The different species of Listeria have shown a considerable variation of isolation based on the meat's typology and on the different store's provenance. Moreover our results show greater degree of contamination than the data currently available the Italian literature. In our study poultry meat is the most contaminated one. We can assert that omissions and poor caring errors in the manipulation and conservation of meat expose the customer to an even higher risk of infection.

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...

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.

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.

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.

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.

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.

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

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

An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces.

Science.gov (United States)

Chen, Fur-Chi; Godwin, Sandria; Chambers, Edgar

2016-11-01

Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.

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.

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.

Molecular Characterization of Plasmids Encoding CTX-M β-Lactamases and their Associated Addiction Systems Circulating Among Escherichia coli from Retail Chickens, Chicken Farms, and Slaughterhouses in Korea.

Science.gov (United States)

Jo, Su-Jin; Woo, Gun-Jo

2016-02-01

Extended-spectrum β-lactamases (ESBLs), particularly those of the CTX-M types, are the predominant resistance determinants of Escherichia coli that are rapidly spreading worldwide. To determine CTX-M types, E. coli isolates were collected from retail chickens (n = 390) and environmental samples from chicken farms (n = 32) and slaughterhouses (n = 67) in Korea. Fifteen strains harboring blaCTX-M genes were isolated from 358 E. coli isolates. The most common CTX-M type was eight of CTX-M-15, followed by six of CTX-M-1 and one of CTX-M- 14. The blaCTX-M genes were identified in the isolates from retail chickens (n = 9), followed by feces, water pipes, floors, and walls. Conjugations confirmed the transferability of the plasmids carrying blaCTX-M genes to the recipient E. coli J53 strain. Furthermore, eight addiction systems carried by the replicons in CTX-M types were confirmed. The dominant system was identified as ccdAB, vagCD, and pndAC in donor strains and transconjugants. The clonal relationship between the two strains carrying blaCTX-M genes indicates that E. coli may transmit from the farm to retail chickens, suggesting a possible public health risk. Our findings demonstrate that the detection of CTX-M types in E. coli isolates is important for tracking ESBL production in animals, and suggest linkage of multiple addiction systems in plasmids bearing blaCTX-M genes.

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.

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

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...

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)

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.

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.

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.

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

Directory of Open Access Journals (Sweden)

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.

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.

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

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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.

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)

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

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

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...

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

Prevalence of Arcobacter spp. in raw milk and retail raw meats in northern Ireland

DEFF Research Database (Denmark)

Scullion, R.; Harrington, C.S.; Madden, R.H.

2006-01-01

A 1-year study was undertaken to determine the prevalence of Arcobacter spp. in raw milk and retail raw meats on sale in Northern Ireland. Retail raw poultry samples (n = 94), pork samples (n = 101), and beef samples (n = 108) were obtained from supermarkets in Northern Ireland, and raw milk samp...... from raw milk samples. Arcobacter cryaerophilus was detected less frequently, and Arcobacter skirrowii was detected only as a cocontaminant. To our knowledge, this is the first report of Arcobacter spp. prevalence in a diverse range of products of animal origin in Northern Ireland....

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 ...

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

Directory of Open Access Journals (Sweden)

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.

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

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

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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.

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...

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

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

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 ...

Developments and competitiveness of Mozambican chicken meat industry

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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.

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

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.

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

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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

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

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

Food safety knowledge, attitude and practices of meat handler in abattoir and retail meat shops of Jigjiga Town, Ethiopia.

Science.gov (United States)

Tegegne, H A; Phyo, H W W

2017-12-01

A cross-sectional survey was carried out among 91 meat handlers by using structured questionnaire to determine the food safety knowledge, attitude and practices in abattoir and retail meat shops of Jigjiga Town. The result shows that majority of the meat handlers were illiterate (30.8%) and primary school leaver (52.7%), and no one went through any food safety training except one meat inspector. The food-handlers' knowledge and safety practices were below acceptable level with the mean score of 13.12 ± 2.33 and 7.7 ± 2.1 respectively. Only few respondents knew about Staphylococcus aureus (3.3% correct answer), hepatitis A virus (19.8% correct answer), and E. coli (5.5% correct answer) as food borne pathogens. About 64% of meat handlers have good attitude about safety of food with mean of total score 14.4 ± 2. All respondents answer correctly questions about proper meat handling and hand washing but they did not translate into strict food hygiene practices. Chi2 analysis testing for the association between knowledge, attitude and practices did not show any significant association. It may be due to meat handlers' below acceptable level safety practices regardless of sociodemographic characteristics, knowledge and attitude. However, there was strong association between level of education and knowledge, and knowledge and hand washing (p practices through better understanding and positive attitude.

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.

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

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.

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...

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...

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

Risk factors and spatial distribution of extended spectrum ?-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study

OpenAIRE

Aliyu, A. B.; Saleha, A. A.; Jalila, A.; Zunita, Z.

2016-01-01

Background The significant role of retail poultry meat as an important exposure pathway for the acquisition and transmission of extended spectrum ?-lactamase-producing Escherichia coli (ESBL-EC) into the human population warrants understanding concerning those operational practices associated with dissemination of ESBL-EC in poultry meat retailing. Hence, the objective of this study was to determine the prevalence, spatial distribution and potential risk factors associated with the disseminat...

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

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

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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.

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

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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.

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.

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)

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.

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),...

Prevalence and populations of Listeria monocytogenes in meat products retailed in Sao Paulo, Brazil.

Science.gov (United States)

Ristori, Christiane Asturiano; Rowlands, Ruth Estela Gravato; Martins, Cecília Geraldes; Barbosa, Maria Luisa; Yoshida, Júlia T U; Franco, Bernadette D G de Melo

2014-12-01

This study evaluated the prevalence of the populations and serotypes of Listeria monocytogenes in 552 refrigerated samples of ground beef, chicken leg, hot dog, and pork sausage collected in supermarkets in the city of Sao Paulo, SP, Brazil, between May 2008 and July 2009. The supermarkets were selected after stratification by geographical region and by random draw. Tests for presence and enumeration of L. monocytogenes were based on ISO 11290-1:1996/Amd.1:2004 and ISO 11290-2:1998 methods, respectively. Listeria spp. were detected in 469 (85.0%) of the studied meat products. The most frequently isolated species was L. innocua (64.1%), followed by L. monocytogenes (48.7%), L. welshimeri (13.4%), L. seeligeri (7.1%), L. ivanovii (0.2%), and L. grayi subspecies murrayi (0.2%). L. monocytogenes was detected in 269 (48.7%) samples, with highest prevalence in ground beef (59.4%) followed by chicken legs (58.0%), pork sausages (39.8%), and hot dogs (37.7%). The populations were Prevalence of serotypes varied according to the type of meat product. These data are relevant for estimating the risks of listeriosis associated with consumption of meat products in Sao Paulo, and for establishing science-based intervention strategies aimed at reducing these risks, especially for pregnant women and immunocompromised individuals.

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.

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.

Ascertainment of the concentration of hypoxanthine in frozen meat of chicken

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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.

A survey of spontaneous occurrence of ochratoxin A residues in chicken tissues and concurrence with histopathological changes in liver and kidneys

Science.gov (United States)

Milicevic, Dragan; Jovanovic, Milijan; Matekalosverak, Vesna; Radicevic, Tatjana; Petrovic, Milan M.; Lilic, Slobodan

2011-01-01

Toxicological and histopathological investigations of tissues of commercially slaughtered chickens were carried out to provide a preliminary evaluation of the incidence of occurrence of ochratoxin A (OTA) in chicken sold in Serbian retail market. In addition, the etiology of nephropathies of these chickens was elucidated. The majority of these tissue samples were not found to contain measurable amounts of OTA. Moreover, the OTA levels found in analyzed tissues were generally low and there was no positive correlation between the presence of OTA and the frequency of histopathological changes. Histopathological changes such as degenerative changes in the kidneys and liver differed from the classical description of the mycotoxic nephropathy, indicating that the chicken nephropathy observed in Serbia may have a multitoxic etiology with possible synergistic effect between microorganisms and natural toxins, usually present in low concentrations. The low OTA results also suggested that chicken meat available in the retail market in Serbia are unlikely to pose any significant adverse health risk to the consumers with respect to OTA toxicity.

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.

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.

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.

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)

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

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

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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.

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

Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

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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.

Prevalence of extended-spectrum cephalosporinase (ESC)-producing Escherichia coli in Danish slaughter pigs and retail meat identified by selective enrichment and association with cephalosporin usage

DEFF Research Database (Denmark)

Agersø, Yvonne; Aarestrup, Frank Møller; Pedersen, Karl

2012-01-01

OBJECTIVES: To investigate the prevalence of extended-spectrum cephalosporinase (ESC)-producing Escherichia coli in pigs at slaughter and retail meat, and possible associations with the consumption of third- and fourth-generation cephalosporins. METHODS: During 2009, faecal samples from Danish pigs...... (n = 786) were collected at slaughter, and 866 meat samples [Danish: pork (153), broiler meat (121) and beef (142); and imported: pork (173), broiler meat (193) and beef (84)] were randomly collected in retail stores and outlets. E. coli was isolated after enrichment in MacConkey broth.......7%–3.3% in other meat types. ESC E. coli from imported broiler meat (n = 69) contained blaCMY-2 (48%), blaCTX-M-1 (25%) and blaSHV-12 (16%). Without selective enrichment, no ESC E. coli from pigs and only 4.1% from imported broiler meat were found. CONCLUSIONS: The usage of cephalosporins for slaughter pigs may...

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.

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.

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.

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

Prevalence of foodborne pathogens in grilled chicken from street vendors and retail outlets in Reynosa, Tamaulipas, Mexico.

Science.gov (United States)

Díaz-López, A; Cantú-Ramírez, R C; Garza-González, E; Ruiz-Tolentino, L; Tellez-Luis, S J; Rivera, G; Bocanegra-García, V

2011-08-01

We analyzed a total of 70 grilled chicken samples bought randomly from street vendors and retail outlets in the city of Reynosa, Mexico, to determine the prevalence of Escherichia coli (Shiga toxin producing and enterotoxin producing), Salmonella spp., Staphylococcus aureus, Listeria spp., and Campylobacter spp. using microbiological methods and PCR detection of bacterial sequences. Of the 70 samples, 27 (38.5%) were from retail outlets and 43 (61.4%) from street vendors. All specimens were negative by both microbiological and molecular methods for Listeria monocytogenes, Shiga toxin 2 of Shiga toxin-producing E. coli, lt of enterotoxin-producing E. coli, and st enterotoxin, and all were negative for Salmonella spp. and Campylobacter jejuni by PCR. Of the samples studied, 49 (70%) had undetectable levels of the foodborne pathogens studied with the methods used. In the remaining 21 (30%) specimens, at least one pathogen was isolated or detected, with E. coli being the pathogen most frequently isolated and with two samples bearing the hlyA gene. We found no statistical difference in bacterial prevalence between retail and street vendor samples. The presence of pathogens in grilled chicken is an important public health risk because of the great demand for and daily consumption of this product in this region.

Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.

Science.gov (United States)

Pérez-Rodríguez, F; Castro, R; Posada-Izquierdo, G D; Valero, A; Carrasco, E; García-Gimeno, R M; Zurera, G

2010-10-01

Cooked meat ready-to-eat products are recognized to be contaminated during slicing which, in the last years, has been associated with several outbreaks. This work aimed to find out possible relation between the hygiene practice taking place at retail point during slicing of cooked meat products in small and medium-sized establishments (SMEs) and large-sized establishments (LEs) and the microbiological quality of sliced cooked meat products. For that, a checklist was drawn up and filled in based on scoring handling practice during slicing in different establishments in Cordoba (Southern Spain). In addition, sliced cooked meats were analyzed for different microbiological indicators and investigated for the presence of Listeria spp. and Listeria monocytogenes. Results indicated that SMEs showed a more deficient handling practices compared to LEs. In spite of these differences, microbiological counts indicated similar microbiological quality in cooked meat samples for both types of establishments. On the other hand, Listeria monocytogenes and Listeria inocua were isolated from 7.35% (5/68) and 8.82% (6/68) of analyzed samples, respectively. Positive samples for Listeria spp. were found in establishments which showed acceptable hygiene levels, though contamination could be associated to the lack of exclusiveness of slicers at retail points. Moreover, Listeria spp presence could not be statistically linked to any microbiological parameters; however, it was observed that seasonality influenced significantly (Phygiene practices, focused specially on SMEs. Copyright (c) 2010 Elsevier B.V. All rights reserved.

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

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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

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 ...

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

Dietary composition affects odour emissions from meat chickens

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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

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.

Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality

Science.gov (United States)

Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

2017-09-01

The aim of this study was to evaluate consumers’ attitudes towards sensory properties of chicken, royal and beef salami, meat products from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1018) in four retail stores (Delhaize) in Belgrade. Consumers were asked for their preference concerning the colour and fat of three selected salami and then completed questionnaire of socio-demographic information including eating behaviour. Selected smoked meat products were evaluated in the DLG Test Center Food, Germany. Consumers, at all education levels and in all age groups, evaluated colour as good and fat as sufficient with a significantly (psmoked products passed the DLG tests and received “DLG award winner” medals in Gold (73%) or Silver (27%).

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.

Soybean and lactose in meat products and preparations sampled at retail

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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.

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.

Development of a consensus method for culture of Clostridium difficile from meat and its use in a survey of U.S. retail meats.

Science.gov (United States)

Limbago, Brandi; Thompson, Angela D; Greene, Sharon A; MacCannell, Duncan; MacGowan, Charles E; Jolbitado, Beverly; Hardin, Henrietta D; Estes, Stephanie R; Weese, J Scott; Songer, J Glenn; Gould, L Hannah

2012-12-01

Three previously described methods for culture of Clostridium difficile from meats were evaluated by microbiologists with experience in C. difficile culture and identification. A consensus protocol using BHI broth enrichment followed by ethanol shock and plating to selective and non-selective media was selected for use, and all participating laboratories received hands-on training in the use of this method prior to study initiation. Retail meat products (N = 1755) were cultured for C. difficile over 12 months during 2010-2011 at 9 U.S. FoodNet sites. No C. difficile was recovered, although other clostridia were isolated. Published by Elsevier Ltd.

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

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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.

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...

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

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.

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.

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...

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

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.

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

Broilers’ Supply Value Chain in the National Capital Region Delhi: A Case Study of Ghazipur Poultry Market

OpenAIRE

Gangwar, L.S.; Saran, Sandeep; Kumar, Sarvesh

2010-01-01

The marketing of broilers/chicken meat in the National Capital Region (NCR) Delhi has been compared in two distinct kinds of markets, viz. organized (shopping malls, organized multi-product retailers) and unorganized or primarily wet markets (exclusive chicken dressers, poultry meat retailers, etc.). Data have been collected from various functionaries involved in marketing of broilers/poultry meat in the NCR Delhi during the year 2008-09 through primary survey. The most prominent channel in t...

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.

Study of methicillin resistant Staphylococcus aureus (MRSA) in Danish pigs at slaughter and in imported retail meat reveals a novel MRSA type in slaughter pigs

DEFF Research Database (Denmark)

Agersø, Yvonne; Hasman, Henrik; Cavaco, Lina M.

2012-01-01

Methicillin-resistant Staphylococcus aureus (MRSA), especially CC398, have emerged in livestock worldwide. We investigated the occurrence of MRSA in pigs at slaughter and in retail meat. During 2009, nasal swabs (n=789) were taken from pigs at slaughter. Moreover, 866 meat samples [Danish: pork...... (153), broiler meat (121), beef (142) and; imported: pork (173), broiler meat (193), and beef (84)] were randomly collected in retail stores and outlets. MRSA was isolated from nasal swabs or from meat samples after preenrichment (Mueller Hinton broth with 6.5% NaCl), selective enrichment (tryptone...... soya broth with 4mg/L cefoxitine and 75mg/L aztreonam) and selective plating on Brilliance Chromogenic MRSA agar. The presence of mecA was confirmed by PCR and the MRSA isolates were spa typed. Novel MRSA spa types were characterized by MLST, PFGE and SCCmec typing. Thirteen percent (101...

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

Detection of Salmonella spp. from chevon, mutton and its environment in retail meat shops in Anand city (Gujarat, India

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P. P. Makwana

2015-03-01

Full Text Available Aim: The aim of this study was (i To attempt isolation and identification of Salmonella species from samples. (ii Serotyping of Salmonella isolates. (iii Detection of virulence factor associated genes by polymerase chain reaction (PCR. Materials and Methods: A total of 284 samples comprised of chevon and mutton (112 samples each as well as 60 samples (20 each of retail meat shops environment samples viz. Butchers’ hands, knives and log swabs were collected from the retail meat shops in and around Anand City under aseptic precautions. Rappaport-vassiliadis soy bean meal broth and tetrathionate broth was used for the enrichment of all the samples and inoculation was done on brilliant green agar and xylose lysine deoxycholate agar. This was followed by the confirmation of isolates using biochemical tests. For the serotyping, isolates were sent to the National Salmonella and Escherichia Centre, Central Research Institute, Kasauli, Himachal Pradesh. Detection of virulence genes was performed by PCR technique using previously reported primer. Result: Of 284 meats and retail meat shops environment samples, 13 (4.58% samples were found positive for Salmonella. It was interesting to know that incidence of Salmonella was more in mutton (6.25% than chevon (3.57%. In case of meat shop environmental samples 1 (5.00% sample observed positive for Salmonella separately among the butchers’ hands and knives swabs (Each of 20 samples examined. Out of 13, eleven isolates detected as Salmonella Typhimurium, whereas only two isolates were detected as Salmonella Enteritidis. All Salmonella isolates possess invA and stn genes, whereas nine isolates had a presence of spvR gene while only five of the isolates revealed the presence of spvC gene as shown by in vitro detection of virulence genes by PCR. Conclusion: Therefore, might be suggested that the good hygiene practices and effective control measures should be taken to encourage clean meat production with

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.

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

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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.

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

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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.

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)

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

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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.

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

Prevalence of Campylobacter among goats and retail goat meat in Congo.

Science.gov (United States)

a Mpalang, Rosette Kabwang; Boreux, Raphaël; Melin, Pierrette; Akir Ni Bitiang, Khang'Mate; Daube, Georges; De Mol, Patrick

2014-02-13

The prevalence of Campylobacter jejuni and Campylobacter coli was determined in goat and goat meat sold at retail outlets in Lubumbashi, Democratic Republic of Congo (DR Congo). A total of 644 samples, including 177 goat meat, 86 goat stomachs, 139 ready to eat (RTE) goat skewers, and 242 goat faecal samples were examined for the presence of Campylobacter jejuni and Campylobacter coli using polymerase chain reaction. Overall, Campylobacter spp. were found in 34.6% of the examined samples. C. jejuni was isolated in 10.1% and C. coli in 26.7% of samples. Only 2.2% of all samples were positive for both species. There was a significant association between the prevalence of C. coli and the type of sample (p goat meat, goat stomachs, RTE goat skewers, and goat faecal samples, respectively. There was no significant difference (p > 0.05) between the prevalence observed in the rainy season (16.7%) and the dry season (20.0%). Moreover, the overall prevalence of Campylobacter in slaughter sites, open-air markets, warehouses, and semi-open-air markets was 28.2%, 34.2%, 35.4%, and 42.9%, respectively. Statistically, there was no influence of the sample collection site on the frequency of isolation of Campylobacter (p > 0.05). This study shows that, considering the relatively high prevalence of this pathogen, live goat and goat meat are major sources of human and environmental contamination by Campylobacter spp. in Lubumbashi.

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.

Prospects and challenges of radiation processing of meats and meat products in India

International Nuclear Information System (INIS)

Chander, Ramesh

2014-01-01

In India goat, lamb and chicken meat are widely preferred, while, bovine meat and pork are consumed only by a small segment of the population. Meats in the country are mainly marketed fresh or in frozen state. Recently chilled poultry has been introduced in Indian market. In addition to fresh meats, several other ready to eat or ready to cook meat products like chicken chilly, chicken tikka, mutton shammi kababs, mutton seekh kababs etc are available in urban Indian market. These products are marketed only in the frozen state and have limited market due to expensive and inadequate freezing facilities. Major share of domestic fresh meat and poultry market is by unorganized sector and only a few corporate houses like Godrej and Venkey's are marketing poultry products. The time has come to benefit from radiation processing for safe, chilled meat and poultry in India. Shelf-stable, nutritious meat and meat products can also be produced by the process. Radiation processing of these foods will be of great economic and health significance and give boost to exports. This radiation processing can meet the needs of services of convenient and ready-to-eat meat and meat products

Impact of rearing conditions on the microbiological quality of raw retail poultry meat.

Science.gov (United States)

Hardy, Bridgshe; Crilly, Nate; Pendleton, Sean; Andino, Ana; Wallis, Audra; Zhang, Nan; Hanning, Irene

2013-08-01

There is a gap in knowledge of microbiological quality in raw chicken products produced by nonconventional methods and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the microbiological quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 retail outlets in Knoxville, Tenn., U.S.A. A total of 100 raw broiler chickens organically (n = 50) and 50 raw turkey carcasses consisting of 3 brands reared either conventionally (n = 25) or organically (n = 25) were evaluated. The FDA BAM protocol for rinsing poultry carcasses was used to enumerate of aerobic bacteria, Campylobacter, and Staphylococcus spp., and for qualitative analysis of Salmonella. Organic chickens from one brand had the highest average counts of aerobic bacteria, Staphylococcus spp. and Campylobacter (4.8, 4.8, and 4.7 Log10 CFU/mL rinsate, respectively) while the other organic brand had the lowest average counts (3.4, 3.3, and 3.1, respectively) of all 4 brands evaluated. The organic turkeys had the highest average counts of these same bacteria (4, 3.9, and 3.8, respectively) compared to the 2 brands of conventional turkeys evaluated. Salmonella (5% prevalence) was isolated only from organic chickens and turkeys. From these data, it appears that the microbiological quality of the raw product was not dependent on rearing conditions and, thus, it cannot be assumed that organic raw poultry is safer than conventionally raised poultry in terms of microbiological quality. © 2013 Institute of Food Technologists®

Strategi Pengembangan Usaha Ayam Potong Pak Imanto Di Pasar Tapiv Binjai

OpenAIRE

Meliala, Karina Octavina

2014-01-01

Chicken meat were popular among people. There are many reasons why people’s interest on buying chicken meat were high.Until this day, many people fond of chickend meat and that is what making this chicken meat business promising.Huge market makes this business promising in the future.One small scale enterpreneur who work in this business is Pak Imanto who opened Pak Imanto’s Chicken Meat retailer. In order to grow, this business needs to develop its streght, weakneses, opportunities and threa...

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 

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

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.

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

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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.

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

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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.

Market trials of irradiated chicken

International Nuclear Information System (INIS)

Fox, John A.; Olson, Dennis G.

1998-01-01

The potential market for irradiated chicken breasts was investigated using a mail survey and a retail trial. Results from the mail survey suggested a significantly higher level of acceptability of irradiated chicken than did the retail trial. A subsequent market experiment involving actual purchases showed levels of acceptability similar to that of the mail survey when similar information about food irradiation was provided

Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

CERN Document Server

American Society for Testing and Materials. Philadelphia

2008-01-01

1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy. 1.3 This practice addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It i...

Risk factors and spatial distribution of extended spectrum β-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study.

Science.gov (United States)

Aliyu, A B; Saleha, A A; Jalila, A; Zunita, Z

2016-08-02

The significant role of retail poultry meat as an important exposure pathway for the acquisition and transmission of extended spectrum β-lactamase-producing Escherichia coli (ESBL-EC) into the human population warrants understanding concerning those operational practices associated with dissemination of ESBL-EC in poultry meat retailing. Hence, the objective of this study was to determine the prevalence, spatial distribution and potential risk factors associated with the dissemination of ESBL-EC in poultry meat retail at wet-markets in Selangor, Malaysia. Poultry meat (breast, wing, thigh, and keel) as well as the contact surfaces of weighing scales and cutting boards were sampled to detect ESBL-EC by using culture and disk combination methods and polymerase chain reaction assays. Besides, questionnaire was used to obtain data and information pertaining to those operational practices that may possibly explain the occurrence of ESBL-EC. The data were analysed using logistic regression analysis at 95 % CI. The overall prevalence of ESBL-EC was 48.8 % (95 % CI, 42 - 55 %). Among the risk factors that were explored, type of countertop, sanitation of the stall environment, source of cleaning water, and type of cutting board were found to be significantly associated with the presence of ESBL-EC. Thus, in order to prevent or reduce the presence of ESBL-EC and other contaminants at the retail-outlet, there is a need to design a process control system based on the current prevailing practices in order to reduce cross contamination, as well as to improve food safety and consumer health.

A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value.

Science.gov (United States)

Husak, R L; Sebranek, J G; Bregendahl, K

2008-11-01

The objective of this survey was to investigate qualitative and quantitative properties of meat from organic, free-range, and conventional broilers as currently provided to consumers. Fifteen broilers from 4 suppliers of each type were evaluated for raw meat yield, cooked meat yield, proximate composition, pH, color, lipid oxidation, fatty acid composition, and sensory attributes. Organic broilers yielded more dark (thigh) meat (P free-range or conventional, when compared on a raw-meat basis, but conventional and free-range broilers yielded more (P free-range or conventional. Organic breast and thigh meat was less yellow (P free-range or conventional. Fatty acid analysis showed that organic breasts and thighs were lower (P free-range and conventional broilers. Shear force measurements were less (P free-range and organic broilers. Sensory panel results indicated that thighs from conventional broilers were more tender (P free-range and organic broilers, whereas other sensory properties did not differ. At the time of the study, March through May of 2006, the average retail prices for US broilers were USD 3.19, USD 2.78, and USD 1.29 per pound (USD 7.03, USD 6.13, and USD 2.84/kg) for organic, free-range, and conventional, respectively. Whereas a difference in the fatty acid composition was the largest difference observed between retail broilers in this survey, it is important to note that diets and production environments within the study were not controlled. It is apparent that the market prices for broilers at the time of this study are not fully reflected in the quantitative and qualitative measurements included in this study. It appears that consumers may be placing significant value on more intangible attributes associated with broilers marketed as organic and free-range chicken than on those attributes measured in this study.

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)

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...

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

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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.

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.

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

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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.

EFFECT OF PHYTOGENIC ADDITIVES ON OXIDATION STABILITY OF FROZEN CHICKEN MEAT

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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.

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

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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.

Closely related methicillin-resistant Staphylococcus aureus isolates from retail meat, cows with mastitis, and humans in Japan.

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Sato, Tomomi; Usui, Masaru; Konishi, Noriko; Kai, Akemi; Matsui, Hidehito; Hanaki, Hideaki; Tamura, Yutaka

2017-01-01

Methicillin-resistant Staphylococcus aureus (MRSA) is a pervasive healthcare-acquired (HA) pathogen with recent emergence as a community-acquired (CA) pathogen. To elucidate whether meat mediates MRSA transmission between animals and humans in Japan, this study examined MRSA isolates from retail meat (n = 8), cows with mastitis (n = 7), and humans (HA-MRSA = 46 and CA-MRSA = 54) by molecular typing, virulence gene analyses, and antimicrobial susceptibility testing. MRSA isolates from retail meat were classified into sequence type (ST) 8/spa type t1767 (n = 4), ST8/t4133 (n = 1), ST59/t3385 (n = 1), ST88/t375 (n = 1), and ST509/t375 (n = 1). All seven MRSA isolates from cows with mastitis were ST8/t1767. 46 HA-MRSA were clonal complex (CC) 5, divided into t002 (n = 30), t045 (n = 12), and t7455 (n = 4). 54 CA-MRSA were classified into 6 different CCs: CC1 (n = 14), CC5 (n = 7), CC8 (n = 29), CC45 (n = 1), CC89 (n = 1), CC509 (n = 1), and into 16 different spa types including newly identified t17177, t17193, and t17194. The majority were CC8/t1767 (n = 16). CC of one CA-MRSA isolate (spa type t1767) was not classified. Among 41 CC8 MRSA (five from meat, seven from cows with mastitis, and 29 CA-MRSA), 14 ST8/SCCmec IVl isolates (three from meat, one from a cow with mastitis, and 10 CA-MRSA) had identical pulsed-field gel electrophoresis patterns and similar spa type (t1767, t4133, and t17177), and were typed as CA-MRSA/J (ST8/SCCmec IVl, positive for sec + sel + tst but negative for Panton-Valentine leukocidin and the arginine catabolic mobile element). These results suggest that there is a transmission cycle of CA-MRSA/J among meat, cows, and humans in Japan, although it is unclear whether the origin is cow.

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

Significance of authenticity in meat and meat products in Iran

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Tahereh Rezazadeh

2014-06-01

Full Text Available The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max in raw and processed meat products.In this study, specific primers were designed for the identification of pig ( base pair, donkey (325 base pair, chicken (391 base pair, sheep (499 base pair, horse (607 base pair, soya (707 base pair and bovine (853 base pair by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

Risk factors and spatial distribution of extended spectrum β-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study

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A. B. Aliyu

2016-08-01

Full Text Available Abstract Background The significant role of retail poultry meat as an important exposure pathway for the acquisition and transmission of extended spectrum β-lactamase-producing Escherichia coli (ESBL-EC into the human population warrants understanding concerning those operational practices associated with dissemination of ESBL-EC in poultry meat retailing. Hence, the objective of this study was to determine the prevalence, spatial distribution and potential risk factors associated with the dissemination of ESBL-EC in poultry meat retail at wet-markets in Selangor, Malaysia. Methods Poultry meat (breast, wing, thigh, and keel as well as the contact surfaces of weighing scales and cutting boards were sampled to detect ESBL-EC by using culture and disk combination methods and polymerase chain reaction assays. Besides, questionnaire was used to obtain data and information pertaining to those operational practices that may possibly explain the occurrence of ESBL-EC. The data were analysed using logistic regression analysis at 95 % CI. Results The overall prevalence of ESBL-EC was 48.8 % (95 % CI, 42 – 55 %. Among the risk factors that were explored, type of countertop, sanitation of the stall environment, source of cleaning water, and type of cutting board were found to be significantly associated with the presence of ESBL-EC. Conclusions Thus, in order to prevent or reduce the presence of ESBL-EC and other contaminants at the retail-outlet, there is a need to design a process control system based on the current prevailing practices in order to reduce cross contamination, as well as to improve food safety and consumer health.

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

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.

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.

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 ...

Incidence, Antimicrobial Susceptibility, and Toxin Genes Possession Screening of Staphylococcus aureus in Retail Chicken Livers and Gizzards

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Lubna S. Abdalrahman

2015-04-01

Full Text Available Few recent outbreaks in Europe and the US involving Campylobacter and Salmonella were linked to the consumption of chicken livers. Studies investigating Staphylococcus aureus in chicken livers and gizzards are very limited. The objectives of this study were to determine the prevalence, antimicrobial resistance, and virulence of S. aureus and MRSA (Methicillin-Resistant Staphylococcus aureus in retail chicken livers and gizzards in Tulsa, Oklahoma. In this study, 156 chicken livers and 39 chicken gizzards samples of two brands were collected. While one of the brands showed very low prevalence of 1% (1/100 for S. aureus in chicken livers and gizzards, the second brand showed prevalence of 37% (31/95. No MRSA was detected since none harbored the mecA or mecC gene. Eighty seven S. aureus isolates from livers and 28 from gizzards were screened for antimicrobial resistance to 16 antimicrobials and the possession of 18 toxin genes. Resistance to most of the antimicrobials screened including cefoxitin and oxacillin was higher in the chicken gizzards isolates. While the prevalence of enterotoxin genes seg and sei was higher in the gizzards isolates, the prevalence of hemolysin genes hla, hlb, and hld was higher in the livers ones. The lucocidin genes lukE-lukD was equally prevalent in chicken livers and gizzards isolates. Using spa typing, a subset of the recovered isolates showed that they are not known to be livestock associated and, hence, may be of a human origin. In conclusion, this study stresses the importance of thorough cooking of chicken livers and gizzards since it might contain multidrug resistant enterotoxigenic S. aureus. To our knowledge this is the first study to specifically investigate the prevalence of S. aureus in chicken livers and gizzards in the US.

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

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 ...

Prevalence and antimicrobial resistance of listeria species isolated from different types of raw meat in Iran.

Science.gov (United States)

Rahimi, Ebrahim; Yazdi, Farzad; Farzinezhadizadeh, Hussein

2012-12-01

Listeria and particularly Listeria monocytogenes are important foodborne pathogens that can cause listeriosis and severe complications in immunocompromised individuals, children, pregnant women, and the elderly. The objective of this study was to determine the prevalence of Listeria spp. in raw meat in Iran. From July 2010 to November 2011, a total of 1,107 samples of various raw meats were obtained from randomly selected retail butcher shops. The results of conventional bacteriologic and PCR methods revealed that 141 samples (12.7%) were positive for Listeria spp. The highest prevalence of Listeria was found in raw buffalo meat samples (7 of 24 samples; 29.2%) followed by quail meat (26 of 116 samples; 22.4%), partridge meat (13 of 74 samples; 17.6%), and chicken meat (27 of 160 samples; 16.9%). The most common species recovered was Listeria innocua (98 of 141 strains; 75.9 % ); the remaining isolates were L. monocytogenes (19.1% of strains), Listeria welshimeri (6.4% of strains), Listeria seeligeri (3.5% of strains), and Listeria grayi (1.4% of strains). Susceptibilities of the 141 strains to 11 antimicrobial drugs were determined using the disk diffusion assay. Overall, 104 (73.8%) of the Listeria isolates were resistant to one or more antimicrobials, and 17.0% of the isolates were resistant to three or more antimicrobials. The present study provides the first baseline data on the prevalence of Listeria in raw meat derived from sheep, goat, buffalo, quail, partridge, chicken, and ostrich in Iran and the susceptibility of these isolates to antimicrobials.

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

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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.

Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets.

Science.gov (United States)

Kim, Chyer; Stein, Roslyn A; Pao, Steven

2015-11-01

This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U. S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

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

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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

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.

The broiler meat system in Nairobi, Kenya: Using a value chain framework to understand animal and product flows, governance and sanitary risks.

Science.gov (United States)

Carron, Maud; Alarcon, Pablo; Karani, Maurice; Muinde, Patrick; Akoko, James; Onono, Joshua; Fèvre, Eric M; Häsler, Barbara; Rushton, Jonathan

2017-11-01

Livestock food systems play key subsistence and income generation roles in low to middle income countries and are important networks for zoonotic disease transmission. The aim of this study was to use a value chain framework to characterize the broiler chicken meat system of Nairobi, its governance and sanitary risks. A total of 4 focus groups and 8 key informant interviews were used to collect cross-sectional data from: small-scale broiler farmers in selected Nairobi peri-urban and informal settlement areas; medium to large integrated broiler production companies; traders and meat inspectors in live chicken and chicken meat markets in Nairobi. Qualitative data were collected on types of people operating in the system, their interactions, sanitary measures in place, sourcing and selling of broiler chickens and products. Framework analysis was used to identify governance themes and risky sanitary practices present in the system. One large company was identified to supply 60% of Nairobi's day-old chicks to farmers, mainly through agrovet shops. Broiler meat products from integrated companies were sold in high-end retailers whereas their low value products were channelled through independent traders to consumers in informal settlements. Peri-urban small-scale farmers reported to slaughter the broilers on the farm and to sell carcasses to retailers (hotels and butcheries mainly) through brokers (80%), while farmers in the informal settlement reported to sell their broilers live to retailers (butcheries, hotels and hawkers mainly) directly. Broiler heads and legs were sold in informal settlements via roadside vendors. Sanitary risks identified were related to lack of biosecurity, cold chain and access to water, poor hygiene practices, lack of inspection at farm slaughter and limited health inspection in markets.
 Large companies dominated the governance of the broiler system through the control of day-old chick production. Overall government control was described as

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system.

Science.gov (United States)

Brown, Tim; Corry, Janet E L; Evans, Judith A

2007-12-01

The effects of an ultrasonic humidification system on unwrapped meat in a chilled retail display cabinet were assessed. Humidification raised the relative humidity of the cabinet air from a mean of 76.7% to just below saturation at 98.8%. This reduced the mean evaporative weight loss from whole samples of meat after 14h from 1.68% to 0.62% of their initial weight. The rate of deterioration in the appearance of the meat due to dehydration was reduced to the extent that while the unhumidified trial was terminated after 14h because all samples were judged to be unacceptable, the humidified trial was continued for 24h without any major changes in appearance. Levels of presumptive pseudomonas bacteria were relatively high in water samples taken from the humidification system and defrost water during the humidified trial, but Legionella spp. were not isolated. Significant increases in the numbers of bacteria on the meat during either trial were only found in one case, that of humidified minced beef. However, some of the samples had high counts even before display, and this may have masked any effect due to humidification. Differences in levels of air-borne contamination were small and inconsistent. Air temperatures were raised by humidification by between 1 and 2°C and this was reflected in similarly raised product temperatures. Temperatures of air leaving the evaporator indicated that this was due to icing of the evaporator in the periods leading up to defrosts.

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

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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.

Quantitative risk assessment of listeriosis-associated deaths due to Listeria monocytogenes contamination of deli meats originating from manufacture and retail.

Science.gov (United States)

Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Geornaras, Ifigenia; Sofos, John N; Wiedmann, Martin

2010-04-01

The objective of this study was to estimate the relative risk of listeriosis-associated deaths attributable to Listeria monocytogenes contamination in ham and turkey formulated without and with growth inhibitors (GIs). Two contamination scenarios were investigated: (i) prepackaged deli meats with contamination originating solely from manufacture at a frequency of 0.4% (based on reported data) and (ii) retail-sliced deli meats with contamination originating solely from retail at a frequency of 2.3% (based on reported data). Using a manufacture-to-consumption risk assessment with product-specific growth kinetic parameters (i.e., lag phase and exponential growth rate), reformulation with GIs was estimated to reduce human listeriosis deaths linked to ham and turkey by 2.8- and 9-fold, respectively, when contamination originated at manufacture and by 1.9- and 2.8-fold, respectively, for products contaminated at retail. Contamination originating at retail was estimated to account for 76 and 63% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated without GIs and for 83 and 84% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated with GIs. Sensitivity analyses indicated that storage temperature was the most important factor affecting the estimation of per annum relative risk. Scenario analyses suggested that reducing storage temperature in home refrigerators to consistently below 7 degrees C would greatly reduce the risk of human listeriosis deaths, whereas reducing storage time appeared to be less effective. Overall, our data indicate a critical need for further development and implementation of effective control strategies to reduce L. monocytogenes contamination at the retail level.

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

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

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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.

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.

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.

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...

Reassortant Avian Influenza A(H9N2) Viruses in Chickens in Retail Poultry Shops, Pakistan, 2009–2010

Science.gov (United States)

Angot, Angélique; Rashid, Hamad B.; Cattoli, Giovanni; Hussain, Manzoor; Trovò, Giulia; Drago, Alessandra; Valastro, Viviana; Thrusfield, Michael; Welburn, Sue; Eisler, Mark C.; Capua, Ilaria

2015-01-01

Phylogenetic analysis of influenza viruses collected during December 2009–February 2010 from chickens in live poultry retail shops in Lahore, Pakistan, showed influenza A(H9N2) lineage polymerase and nonstructural genes generate through inter- and intrasubtypic reassortments. Many amino acid signatures observed were characteristic of human isolates; hence, their circulation could enhance inter- or intrasubtypic reassortment. PMID:25811830

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 ...

Genetic diversity of thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in Argentina.

Science.gov (United States)

Zbrun, María V; Romero-Scharpen, Analía; Olivero, Carolina; Zimmermann, Jorge A; Rossler, Eugenia; Soto, Lorena P; Astesana, Diego M; Blajman, Jesica E; Berisvil, Ayelén; Frizzo, Laureano S; Signorini, Marcelo L

The objective of this study was to investigate a clonal relationship among thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in Argentina. A total of 128 thermotolerant Campylobacter spp. (89 C. jejuni and 39 C. coli) isolates from six poultry meat chains were examined. These isolates were from: a) hens from breeder flocks, b) chickens on the farm (at ages 1 wk and 5 wk), c) chicken carcasses in the slaughterhouse, and d) chicken carcasses in the retail market. Chickens sampled along each food chain were from the same batch. Campylobacter spp. isolates were analyzed using pulsed-field gel electrophoresis to compare different profiles according to the source. Clustering of C. jejuni isolates resulted in 17 profiles, with four predominant genotypes and many small profiles with just a few isolates or unique patterns, showing a very high degree of heterogeneity among the C. jejuni isolates. Some clusters included isolates from different stages within the same chain, which would indicate a spread of strains along the same poultry meat chain. Moreover, twenty-two strains of C. coli clustered in seven groups and the remaining 17 isolates exhibited unique profiles. Evidence for transmission of thermotolerant Campylobacter spp. through the food chain and cross contamination in the slaughterhouses were obtained. This collective evidence should be considered as the scientific basis to implement risk management measures to protect the public health. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

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.

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka : Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

NARCIS (Netherlands)

Kottawatta, Kottawattage S A; van Bergen, Marcel A P; Abeynayake, Preeni; Wagenaar, Jaap A; Veldman, Kees T; Kalupahana, Ruwani S

2017-01-01

Broiler meat can become contaminated with Campylobacter of intestinal origin during processing. The present study aimed to identify the prevalence of Campylobacter in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on

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.

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...

The use of reverse logistics for waste management in a Brazilian grocery retailer.

Science.gov (United States)

Dias, Karina T S; Braga Junior, Sergio S

2016-01-01

Retail growth is a result of the diversification of departments with the intention to look to consumer's needs and level of demand. Pressed by consumers and by the law, the adoption of environmental preservation practices is becoming stronger among grocery retailers. The objective of this research was to analyse the practices of reverse logistics performed by a retailer and measure the amount of waste generated by each department. To reach the proposed goal, a field research study was conducted to directly observe a grocery retailer in the state of Sao Paulo, Brazil, for a period of 6 months and monitor the amounts of cardboard and plastic discarded by each department. Using the Wuppertal method, the first result observed was that the retailer stopped its monthly production of approximately 20 tonne of biotic and abiotic material, which influence global warming and degradation of the ozone layer. Another result observed with the implementation of reverse logistics, was that the general grocery department mostly used cardboard and plastic. This sector includes products such as food cupboard, drinks, household, health and beauty, and pet articles. The fresh fruit and vegetable department and the meat, chicken and frozen department were increasingly using less plastic and cardboard packaging, increasing the use of returnable and durable packaging and thus promoting sustainability. © The Author(s) 2015.

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 ...

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

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Kottawattage S. A. Kottawatta

2017-11-01

Full Text Available Broiler meat can become contaminated with Campylobacter of intestinal origin during processing. The present study aimed to identify the prevalence of Campylobacter in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on Campylobacter contamination of neck skin samples. Samples were collected from semi-automated plants (n = 102 and wet markets (n = 25. From each batch of broilers, pooled caecal samples and neck skin samples were tested for Campylobacter. Broiler meat purchased from retail outlets (n = 37 was also tested. The prevalence of Campylobacter colonized broiler flocks was 67%. The contamination of meat at retail was 59%. Both semi-automated and wet market processing resulted to contaminate the broiler neck skins to the levels of 27.4% and 48%, respectively. When Campylobacter-free broiler flocks were processed in semi-automated facilities 15% (5/33 of neck skin samples became contaminated by the end of processing whereas 25% (2/8 became contaminated after wet market processing. Characterization of isolates revealed a higher proportion of C. coli compared to C. jejuni. Higher proportions of isolates were resistant to important antimicrobials. This study shows the importance of Campylobacter in poultry industry in Sri Lanka and the need for controlling antimicrobial resistance.

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples.

Science.gov (United States)

Kottawatta, Kottawattage S A; Van Bergen, Marcel A P; Abeynayake, Preeni; Wagenaar, Jaap A; Veldman, Kees T; Kalupahana, Ruwani S

2017-11-29

Broiler meat can become contaminated with Campylobacter of intestinal origin during processing. The present study aimed to identify the prevalence of Campylobacter in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on Campylobacter contamination of neck skin samples. Samples were collected from semi-automated plants ( n = 102) and wet markets ( n = 25). From each batch of broilers, pooled caecal samples and neck skin samples were tested for Campylobacter . Broiler meat purchased from retail outlets ( n = 37) was also tested. The prevalence of Campylobacter colonized broiler flocks was 67%. The contamination of meat at retail was 59%. Both semi-automated and wet market processing resulted to contaminate the broiler neck skins to the levels of 27.4% and 48%, respectively. When Campylobacter -free broiler flocks were processed in semi-automated facilities 15% (5/33) of neck skin samples became contaminated by the end of processing whereas 25% (2/8) became contaminated after wet market processing. Characterization of isolates revealed a higher proportion of C. coli compared to C. jejuni . Higher proportions of isolates were resistant to important antimicrobials. This study shows the importance of Campylobacter in poultry industry in Sri Lanka and the need for controlling antimicrobial resistance.

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

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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

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

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,

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.

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

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

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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

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

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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.

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

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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.  

Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat.

Science.gov (United States)

Van Loo, Ellen; Caputo, Vincenzina; Nayga, Rodolfo M; Meullenet, Jean-Francois; Crandall, Philip G; Ricke, Steven C

2010-09-01

Because of the growing consumers' interest in organic meat, consumers' (N = 976) attitude toward organic meat was evaluated. Most respondents (59%) occasionally purchased organic chicken. To determine the organic chicken consumer profile, the organic chicken consumption frequencies of different demographic groups were compared. The results show dependence on age (P= 0.039) and ethnicity (P = 0.015). Older respondents as well as respondents who identified themselves as Caucasians tended to buy organic chicken more frequently. However, many other socio-demographic factors were not correlated with organic chicken consumption: gender (P = 0.185), education (P = 0.235), household income (0.867), living with partner or not (P = 0.235), and number of children (P = 0.883). Taste was identified as the most important meat quality attribute (perceived as [very] important by 94% of the respondents). Other important meat quality criteria were: general appearance, overall health, price, nutritional value, and containing no medical residues. "Organically produced" appeared to not be that important compared with other criteria. When respondents bought organic chicken more often, the importance of most of the meat quality attributes shifted to higher levels of importance, except for the price where an adverse effect was shown. The main motivation factors to buy organic chicken were the perception that organic chicken has fewer residues (pesticides, hormones, antibiotics), is safer, and healthier. The high price for organic meats was the strongest limiting factor for organic meat purchases followed by poor availability. Approximately 41% of the non-buyers and 30% of the occasional buyers perceived organic meat as not or hardly likely to be available in their supermarket. This study obtained a better knowledge of consumers' attitudes and perception of organic chicken as well as the effect of various demographics on the likelihood of buying organic chicken. For marketing purposes of

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

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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

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...

A simplified and cost-effective enrichment protocol for the isolation of Campylobacter spp. from retail broiler meat without microaerobic incubation

LENUS (Irish Health Repository)

Zhou, Ping

2011-08-03

Abstract Background To simplify the methodology for the isolation of Campylobacter spp. from retail broiler meat, we evaluated 108 samples (breasts and thighs) using an unpaired sample design. The enrichment broths were incubated under aerobic conditions (subsamples A) and for comparison under microaerobic conditions (subsamples M) as recommended by current reference protocols. Sensors were used to measure the dissolved oxygen (DO) in the broth and the percentage of oxygen (O2) in the head space of the bags used for enrichment. Campylobacter isolates were identified with multiplex PCR assays and typed using pulsed-field gel electrophoresis (PFGE). Ribosomal intergenic spacer analyses (RISA) and denaturing gradient gel electrophoresis (DGGE) were used to study the bacterial communities of subsamples M and A after 48 h enrichment. Results The number of Campylobacter positive subsamples were similar for A and M when all samples were combined (P = 0.81) and when samples were analyzed by product (breast: P = 0.75; thigh: P = 1.00). Oxygen sensors showed that DO values in the broth were around 6 ppm and O2 values in the head space were 14-16% throughout incubation. PFGE demonstrated high genomic similarity of isolates in the majority of the samples in which isolates were obtained from subsamples A and M. RISA and DGGE results showed a large variability in the bacterial populations that could be attributed to sample-to-sample variations and not enrichment conditions (aerobic or microaerobic). These data also suggested that current sampling protocols are not optimized to determine the true number of Campylobacter positive samples in retail boiler meat. Conclusions Decreased DO in enrichment broths is naturally achieved. This simplified, cost-effective enrichment protocol with aerobic incubation could be incorporated into reference methods for the isolation of Campylobacter spp. from retail broiler meat.

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.

Improved protocol for isolation of Campylobacter spp. from retail broiler meat and use of pulsed field gel electrophoresis for the typing of isolates.

Science.gov (United States)

Oyarzabal, Omar A; Williams, Aretha; Zhou, Ping; Samadpour, Mansour

2013-10-01

To improve the detection of Campylobacter spp. in retail broiler meat, a reference method (R subsamples) based on the enrichment of 25 g of meat in Bolton broth at 42°C under microaerobiosis was compared with an alternative method (A subsamples) consisting in the rinsing of meat samples for 30s in buffered peptone water with antimicrobials with incubation at 42°C under aerobiosis. One piece of meat (breasts, tenderloins and thighs) was rinse in experiment 1 (A1) and two pieces in experiment 2 (A2). Campylobacter spp. were isolated on agar plates and identified by PCR. Retail samples in Alabama had less prevalence (P ≤ 0.05) than samples in the state of Washington. The percentage of positive was higher (P ≤ 0.05) in A than in R subsamples and rinsing two pieces of meat yielded the highest percentage of positive subsamples. R subsamples showed variations in the prevalence by product. However, A subsamples had similar prevalence of positives among products compare to the result from reference method. More Campylobacter coli isolates were collected in A2 subsamples. Pulse field gel electrophoresis (PFGE) was used as subtyping method to study the genome similarity among the isolates from all methods. A larger diversity of isolates were detected by PFGE in A2 subsamples. Denaturing gradient gel electrophoresis analysis suggested that the initial bacterial populations of the meat samples impact the final bacterial profile after enrichment. Rinsing broiler meats was less time consuming, required less sample preparation and was more sensitive than the reference method for the isolation of naturally occurring Campylobacter spp. This new method could help with epidemiological and intervention studies to control Campylobacter spp. Copyright © 2013 Elsevier B.V. All rights reserved.

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens and Pacari (Lafoensia Pacari Extracts on the Oxidative Stability and Quality of Chicken Meat

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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.

THE EFFECT OF BROILER CHICKEN ORIGIN ON CARCASE AND MUSCLE YIELD AND QUALITY

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EWA GORNOWICZ

2010-02-01

Full Text Available The aim of this study was to check the influence of broiler chicken origin on dressing percentage, meat yield and physicochemical traits of breast muscle quality. The comparative study was carried out in the period from 05.01. to 16.02.2007 on three commercial: Cobb 500 (group I, Hybro G+ (group II and Ross 308 (group III meat chicken hybrids. The observed differences in the quality of carcases and meat of the examined commercial meat hybrids were statistically significant (p≤0.05, and indicate that origin of the chickens is the main modifying factor. Meat chicken hybrids, which constitute the basis for commercial production of poultry our country, do not constitute a homogeneous material. Due to the variability over time in the offered sets of commercial meat hybrids should be monitored taking into consideration their meatness traits and basic physicochemical characteristics of meat.

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.

Dynamics and distribution of radiocaesium in broiler chicken

International Nuclear Information System (INIS)

Poeschl, M.; Borkovec, V.; Zelenka, J.

1997-01-01

The distribution and biological half-life of radiocaesium ( 137 Cs) in broiler chickens after three oral applications (in course of 1 day at the age of 14 days) of artificially contaminated feed mixture were studied. There was a rapid uptake of the orally administered 137 Cs (within a few hours) and also a rapid loss of 137 Cs which varied in the different organs (the initial biological half-life was: liver 0.6 day, intestine 0.6 day, breast meat 2 days, leg meat 1.2 days). More than one-half of the total administered 137 Cs activity (55%) was excreted from the body within the 1st day after dosage, and after 14 days more than 90% had been excreted. The highest accumulation of 137 Cs occurred in meat (50%-90%), and the proportion of total activity in breast and leg meat varied during decontamination. The transfer of radiocaesium from feed into the chicken body (measured as ratios of the 137 Cs activity concentrations in the organ to the 137 Cs activity concentration in the applied dose) 1 day after application was: 0.0220, 0.0294, 0.0216 and 0.0195 for breast meat, leg meat, intestine and liver, respectively. Significant differences between the values were demonstrated (P 137 Cs activity in leg meat, whereas from the 4th day a greater part of total activity was found in breast meat. The latter results were confirmed in a subsequent study. Data from this study suggest that if broiler chickens are contaminated by radiocaesium to a level of 5 kBq/chicken in the course of 1 day at the age of 14 days, then immediate feeding with uncontaminated feed mixture for 18 days should be effective in decontaminating the chicken's meat below the intervention levels for radiocaesium in animal products, i.e. below 1000 Bq . kg -1 . (orig.)

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

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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.

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.

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 ...

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

MARKETING OBJECTIVES AMONG RURAL FOOD RETAILERS

OpenAIRE

Stegelin, Forrest E.

1996-01-01

Food retailers representing four retailer types (family operated grocery stores, produce markets, meat/egg/dairy markets, and convenience stores) in rural Georgia communities were surveyed as to their marketing objectives. Qualitative marketing objectives were ranked by the marketers as to marketing intentions, and by customers as to marketing expectations. More definitive and quantitative marketing objectives were also ranked by the food retailers as to the priority of implementation in thei...

Assessment of juiciness intensity of cooked chicken pectoralis major

Science.gov (United States)

The objectives were to assess sensory descriptive juiciness of cooked chicken breast meat (pectoralis major) during the entire process of consumption and to determine the relationship between sensory juiciness intensity scores during eating and raw meat characteristics. Chicken breast fillets were c...

Prevalence and antimicrobial susceptibility of Salmonella isolated from a variety of raw meat sausages in Gaborone (Botswana) retail stores.

Science.gov (United States)

Samaxa, Ronald Gaelekolwe; Matsheka, Maitshwarelo Ignatius; Mpoloka, Sununguko Wata; Gashe, Berhanu Abegaz

2012-04-01

The objective of the study was to provide baseline data on the prevalence and antimicrobial susceptibility of Salmonella in different types of raw meat sausages directly accessible to the consumers in Gaborone, Botswana. A total of 300 raw sausages comprising 79 beef, 78 pork, 72 chicken, and 71 mutton samples were concurrently analyzed for the presence of Salmonella using a conventional culture method and a validated PCR method. The PCR assay results were in full concordance with those of the conventional culture method for the detection of Salmonella. Sixty-five (21.7%) of 300 samples were positive for Salmonella by both the conventional culture method and PCR assay. Even though more chicken samples contained Salmonella than did any other sausage type, the difference in the presence of Salmonella among the four sausages types was not significant. Eleven serotypes were identified, and Salmonella enterica subsp. salamae II was most prevalent in all the sausage types. Beef sausages generally had higher mesophilic bacterial counts than did the other three sausage types. However, higher microbial counts were not reflective of the presence of salmonellae. Susceptibility of the Salmonella enterica serotypes to 20 antimicrobial agents was determined, and Salmonella Muenchen was resistant to the widest array of agents and was mostly isolated from chicken sausages. Regardless of the meat of origin, all 65 Salmonella isolates were resistant to at least four antimicrobial agents: amikacin, gentamicin, cefuroxime, and tombramycin. This resistance profile group was the most common in all four sausage types, comprising 90% of all Salmonella isolates from beef, 71% from pork, 63% from mutton, and 35% from chicken. These results suggest that raw sausages pose a risk of transmitting multidrug-resistant Salmonella isolates to consumers.

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

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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.

Caracterização do consumidor de carne de frango da cidade de Porto Alegre Characterization of the chicken meat consumer of Porto Alegre, RS, Brazil

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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.

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

Detection of irradiated chicken by 2-alkylcyclobutanone analysis

International Nuclear Information System (INIS)

Tanabe, Hiroko; Goto, Michiko; Miyahara, Makoto

2001-01-01

Chicken meat irradiated at 0.5 kGy or higher doses were identified by GC/MS method analyzing 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB), which are formed from palmitic acid and stearic acid respectively, and isolated using extraction procedures of soxhlet-florisil chromatography. Many fat-containing foods have oleic acid in abundance as parent fatty acid, and chicken meat contains palmitoleic acid to the amount as much as stearic acid. In this study, we detected 2-tetradec-5'-enylcyclobutanone (2-TeCB) and 2-dodec-5'-enylcyclobutanone (2-DeCB) in chicken meat, which are formed from oleic acid and palmitoleic acid by irradiation respectively, using GC/MS method. Sensitivity in detection of both 2-TeCB and 2-DeCB were lower than that of 2-DCB. However, at least 0.57 μg/g/fat of 2-TeCB was detected in chicken meat irradiated at 0.5 kGy, so 2-TeCB seems to be a useful marker for the identification of irradiated foods containing fat. On the contrary, 2-DeCB was not detected clearly at low doses. This suggests that 2-DeCB may be a useful marker for irradiated fat in the food having enough amount of palmitoleic acid needed to analysis. In addition, 2-tetradecadienylcyclobutanone, which is formed from linoleic acid was also found in chicken meat. (author)

Presence of Campylobacter spp. in refrigerated chicken cuts

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Juliane Alves

2013-12-01

Full Text Available Campylobacter spp. is a common cause of bacterial food-borne illness. Birds, especially poultry are primary reservoirs of C. jejuni. The aim of this study was to evaluate the occurrence of Campylobacter spp. in chicken cuts purchased in supermarkets of Londrina, Parana. A total of 50 samples of chicken cuts, such as breasts, thighs and drumsticks were analyzed. The confirmation of the presence of Campylobacter spp. was performed by identifying the suspected colonies on the selective medium using the polymerase chain reaction. Of the 50 samples analyzed, 28 (56% were positive for Campylobacter spp. Chicken meat, as observed in this study, is a possible source of Campylobacter transmission to humans. This study alerts for the importance to analyze the occurrence of Campylobacter in chicken meat, due to the significant number of positive samples observed and no available epidemiological data in Brazil. The correct orientation about handling and cooking of chicken meat is also necessary to prevent human infection by Campylobacter spp.

Slaughter performance and meat quality of three Italian chicken breeds

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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.

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.

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

Prevalence of pathogenic Yersinia enterocolitica in minced meat, pig tongues and hearts at the retail level in the Czech Republic detected by real time PCR

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Alena Lorencova

2016-06-01

Full Text Available Yersiniosis is the third most frequently reported zoonosis in the European Union and Yersinia enterocolitica is the most common species causing human infections. Pigs are assumed to be the main reservoir of human pathogenic Y. enterocolitica with the presence of bacteria mainly in the tonsils and intestinal content. Undercooked pork and pork products have been suggested as the primary source of human yersiniosis. Nevertheless, data on the prevalence of pathogenic Y. enterocolitica in foodstuffs including pork products are very limited. A molecular based method (real time PCR targeting the ompF gene (detection of Yersinia genus and the ail gene (a chromosomally located virulence marker of Y. enterocolitica was used to determine the prevalence of pathogenic Y. enterocolitica in minced meat and edible pork offal at the retail level in the Czech Republic. A total of 50 pig tongues, 50 pig hearts, and 93 samples of minced meat containing pork were purchased at nine retail outlets in Brno. High detection rates of Yersinia spp. were found in all types of samples (pig tongues, 80.0%; pig hearts, 40.0%; and minced meat, 55.9%. The highest prevalence of pathogenic Y. enterocolitica was found in pig tongues (40.0%, followed by pig hearts (18.0% and minced meat samples (17.2%. Although from the point of view of food safety the merely molecular detection of DNA of the pathogenic bacteria could represent a false positive result, our results indicate the presence of pathogenic Y. enterocolitica in raw pork products at the retail level in the Czech Republic, which may pose a risk of consumer infection. Sufficient heat treatment and prevention of cross-contamination during preparation of food in the kitchen should be recommended.

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

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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.

Salmonella spp. em carcaças, carne mecanicamente separada, lingüiças e cortes comerciais de frango Salmonella spp. in carcasses, mechanically deboned meat, sausages and chicken meat

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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

COMPARATIVE STUDY ON ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY OF HYDROLYSATE OF MEAT PROTEIN OF INDONESIAN LOCAL LIVESTOCKS

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J. Jamhari

2014-10-01

Full Text Available The experiment was conducted to investigate the angiotensin converting enzyme (ACE inhibitoryactivity of hydrolysate in meat protein of Bali cattle, Kacang goat, native chicken, and local duck. Themeats of Bali cattle, Kacang goat, native chicken, and local duck were used in this study. The meatswere ground using food processor added with aquadest to obtain meat extract. The meat extracts werethen hydrolyzed using protease enzymes to obtain hydrolysate of meat protein. Protein concentration ofmeat extract and hydrolysate of meat protein were determined, and were confirmed by sodium dodecylsulfate - poly acrylamide gel electrophoresis (SDS-PAGE. ACE inhibitory activity of hydrolysate ofmeat protein derived from Bali cattle, Kacang goat, native chicken, and local duck was also determined.The results showed that protein concentration of hydrolysate of meat protein of Bali cattle, Kacang goat,native chicken, and local duck meat was significantly higher than their meat extracts. SDS-PAGEanalysis indicated that hydrolysate of meat protein of Bali cattle, Kacang goat, native chicken, and localduck had more peptides with lower molecular weight, compared to their meat extracts. Hydrolysate ofmeat protein of Bali cattle, Kacang goat, native chicken, and local duck had potencies in inhibiting ACEactivity, so it will potentially reduce blood pressure.

The in vivo measurement of radiocaesium activity in broiler chickens

International Nuclear Information System (INIS)

Poeschl, M.; Balas, J.

2000-01-01

Contamination of certain areas of Europe with radiocaesium from the Chernobyl accident led to a higher 137 Cs accumulation (i.e. 300-600 Bq kg -1 ) in grain and to potential post-accident contamination of broiler chickens. In future, such contamination may require a simple determination of the 137 Cs activity concentration in broiler chicken meat which would lead to measures for preventing the recommended limits of radionuclide contamination of the meat for human consumption from being exceeded. This paper describes the development of a rapid method for the in vivo monitoring of the broiler chicken using a lead-shielded sodium iodide detector. The method enables simply fixed live chicken to be monitored, the results showing a good correlation (R 2 =0.98) with measurements of meat from chicken previously monitored in vivo prior to slaughter

Control of salmonella in meat and meat products by irradiation

International Nuclear Information System (INIS)

Dempster, J.F.

1985-01-01

This paper highlights the importance of food irradiation in the protection of the public against food poisoning from eating meat or meat products contaminated with salmonella. Salmonella infections are increasing at an alarming rate (2000 in 1952 to 12000 reported cases in 1982 in England and Wales alone). Dr. Dempster reports that 50% of the chicken carcasses examined by workers in America were found to be salmonella contaminated. Use of irradiation in conjunction with mild refrigeration can extend the shelf-life of vacuum packed chicken by a factor of three. Important legislation now under discussion in the U.S.A. is likely to extend the applicability of food irradiation rapidly in the near future

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...

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.

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.

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...

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...

The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus on Meat and Meat Products

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C. Sumantri

2012-04-01

Full Text Available Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat with the addition of rat 1%-25%, and the meatballs were obtained from traditional markets. DNA extraction was conducted from seven species (goat, chicken, cattle, sheep, pig, horse, and rat by using phenol-chloroform. The highest success rate in detecting the presence of rat meat in a mixture of beef meatballs at concentration of 15% was 100%. The specific fragment of cytochrome b gene in R. norvegicus has no similarity with the cytochrome b gene from six other species, so it can be used as molecular markers to detect the presence of rat meat contamination in the processed of meat products. Amplified fragment length for goats, chickens, cattle, sheep, pigs, horses, and rats 157, 227, 274, 331, 398, 439 and 603 bp respectively. The amplification of cytochrome b gene in seven species of animals with different fragment length indicated the specificity of cytochrome b gene sequences among species.

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.

78 FR 23902 - Retail Exemptions Adjusted Dollar Limitations

Science.gov (United States)

2013-04-23

..., meat food, poultry, and poultry products do not apply to operations of types traditionally and usually conducted at retail stores and restaurants when those operations are conducted at any retail store or..., restaurants, and similar institutions without disqualifying itself for exemption from Federal inspection...

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