Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens

Tenderness in meat and meat alternatives: Structural and processing fundamentals

The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance. Meat tenderness is commonly quantified using sensory evaluation and instrumental tests and is influenced by various factors such as the intrinsic features of the animal before the slaughter, naturally occurring proteolysis during the post-slaughter process, and several tenderization techniques. In contrast, meat alternative tenderness can be actively tailored through the selection of ingredients and the operating conditions of the structuring process. Especially, extrusion parameters such as moisture content and barrel temperature can greatly modulate tenderness-related attributes. Postprocessing methods that have traditionally been utilized for tenderizing have also been applied to meat alternatives, but more studies are needed to fully reveal the underlying mechanisms. This review offers an overview and critical discussion on tenderness, covering the structural origins, influencing factors, analytical methods, oral processing, and tenderization processes for both meat and meat alternatives. The discussion is based on the existing knowledge of muscle tissue, which evolves to critically reviewing how this understanding can be applied to the textural attributes of meat alternatives and what kind of novel tenderization techniques can be developed for these new sustainable food products.

Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat

For 2160 broilers, were raised from 1 to 42 d of age, was evaluated the consequences of microencapsulated blend of organic acids and bioactive compounds on dietary supplementation in broilers on meat quality and consumer acceptance during 200 d. Broilers were randomly distributed in a completely randomized design with 6 treatments: Negative control (NC): basal diet; Positive control (PC): NC+ Zinc bacitracin 15%; B150: NC+150 g/t of the microencapsulated blend of organic acids and bioactive compounds; B300: NC+300 g/t of the microencapsulated blend of organic acids and bioactive compounds; B450:NC+450 g/t of the microencapsulated blend of organic acids and bioactive compounds; and B600:NC+600 g/t of the microencapsulated blend of organic acids and bioactive compounds. The poultry meat characteristics (thawing loss, cooking loss, shear force, color and microstructure of the meat), oxidative stability (lipid oxidation, antioxidant activity DPPH and ABTS) and consumer acceptance (visual appraisal and willingness to buy) were evaluated. Color parameters (L and b), thawing losses and shear force were not significantly different among the treatments (NC, PC, B150, B300, B450 and B600; P > 0.05). The highest level of a was in the PC. The cooking losses were the greatest in B600. No treatment showed changes in muscle fibers. The antioxidant activity for DPPH was higher for B600. For ABTS, B150 and B300 presented the least lipid oxidation. When evaluating consumers' visual preference, B300 had the greatest in consumer preference and B150 and B300 had the greatest purchase intention on the first day of storage. After 6 d, B300 continued to be the most preferred and B150 and B450 began to show the greatest purchase intention. The B300 treatment showed a protective effect on lipid stability and consumer preference. These results highlight the importance of using a precise additive dosage during animal production to guarantee the meat's quality and satisfy consumers' demands.

Measuring water holding capacity in poultry meat

In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750-30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.

Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review

This paper aims to provide an updated review and current understanding of the impact of extreme temperatures-focusing on heat stress (HS)-on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more likely to result in PSE meat, cold stress (CS) is more commonly linked to the development of DFD meat. Methods aimed at mitigating the effects of HS include showering (water sprinkling/misting) during transport, as well as control and adequate ventilation rates in the truck, which not only improve animal welfare but also reduce mortality and the incidence of PSE meat. To mitigate CS, bedding on trailers and closing the tracks' curtains (insulation) are viable strategies. Ongoing efforts to minimize meat quality deterioration due to HS or CS must prioritize the welfare of the livestock and focus on the scaleup of laboratory testing to commercial applications.

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at4and -18 °Cwith the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at -18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.

Replacing Dietary Fish Meal with Defatted Black Soldier Fly (Hermetia illucens) Larvae Meal Affected Growth, Digestive Physiology and Muscle Quality of Tongue Sole (Cynoglossus semilaevis)

For solving the global shortage of fish meal (FM) supplies from fisheries, the black soldier fly (Hermetia illucens) has become a new protein alternative in aquatic feeds. The present study investigated the effects of dietary inclusion of defatted H. illucens larvae meal (DBLM) on growth, serum biochemical parameters, digestive function, and muscle quality of tongue sole (Cynoglossus semilaevis). The feeding experiment consisted of five experimental diets: a control diet based on FM protein (H0) and four DBLM diets, substituting 25% (H25), 50% (H50), 75% (H75), and 100% (H100) of FM. C. semilaevis (initial weight 563.48 ± 22.81 g) were randomly allocated over five treatments in quadruplicate. After 65 days of feeding, the weight gain rate (WGR), specific growth rate (SGR), and protein efficiency ratio (PER) were significantly higher in H0 and H25 groups with less feed conversion ratio (FCR) and feed intake (FI). The concentrations of serum ALT, TG, T-CHO, ALB, and GLO and their ratio (i.e., A/G) in the H25 group were also significantly higher than those in the other DBLM diet-feeding groups. The digestive enzyme activities first increased (from 25% to 75%) and then decreased (from 75%) with the increased level of DBLM in diets. Meanwhile, there were significant improvements in the thickness of the intestinal longitudinal muscle (LM), circular muscle (CM), columnar epithelium (CE), and lamina propria (LP) in H25 C. semilaevis compared to the control group (p < 0.05). The fish from the other DBLM diets groups presented significant reductions in the thicknesses of LM, CM, CE, and LP, as well as the length of microvilli (ML) in a dose-dependent manner (p < 0.05). However, the substitution of FM increased up to 50% would result in intestinal structural damage. Moreover, the proximate compositions, antioxidant and water holding capacity, and muscular structures of C. semilaevis fillets were all significantly affected after substituting 25% FM with DBLM (p < 0.05). Except for the dry matter, moisture, ash, crude fat, and protein contents were significantly higher in H25 C. semilaevis muscles. The SOD activity in the H0 group was significantly lower than that in the H25 group. The CAT activity in C. semilaevis muscles prominently reduced along with the increase in DBLM content in feeding diets (p < 0.05). The water holding capacity of C. semilaevis fillets was best in the H25 group. In summary, the optimum proportion of DBLM with FM for feeding C. semilaevis may be around 25%.