1
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Nutritional quality of meat from hen fed diet with full-fat black soldier fly (Hermetia illucens) larvae meal as a substitute to fish meal. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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2
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Mahamud AU, Samonty I. Spent hen: Insights into pharmaceutical and commercial prospects. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2163954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Ismam Samonty
- Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh, Bangladesh
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3
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Bio-composites from spent hen derived lipids grafted on CNC and reinforced with nanoclay. Carbohydr Polym 2022; 281:119082. [DOI: 10.1016/j.carbpol.2021.119082] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 11/18/2022]
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4
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Docosahexaenoic acid enrichment of layer hen tissues and eggs through dietary supplementation with heterotrophically grown Aurantiochytrium limacinum. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2019.10.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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5
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Pires MADR, Pinto AT. Indústria do Ovo: qual é o significado e uso dessa expressão? BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.21119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo No início dos anos 2000, ovos foram reabilitados como saudáveis, sendo alimento nutritivo e economicamente acessível, de uma rica fonte de proteína animal e uma alternativa à carne vermelha. O presente trabalho objetivou identificar se a expressão “Indústria do Ovo” é utilizada em publicações acadêmicas e, se confirmada sua utilização, a que produção se refere frequentemente, bem como em que contexto é utilizada quanto à temática dos artigos científicos. Para tanto, realizou-se uma revisão sistemática da literatura, considerando investigações publicadas nas bases de dados Scopus e Web of Science. Os resultados obtidos demonstraram que a utilização da expressão “Indústria do Ovo” em artigos científicos ocorre desde 1947, sendo empregada para designar, principalmente, a produção comercial de ovos de galinha, cujo uso apresenta linha de tendência crescente. Os artigos com foco em administração, economia, mercados e certificações foram predominantes no emprego da expressão “Indústria do Ovo” no decorrer do período analisado.
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6
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Safder M, Temelli F, Ullah A. Supercritical CO2 extraction and solvent-free rapid alternative bioepoxy production from spent hens. J CO2 UTIL 2019. [DOI: 10.1016/j.jcou.2019.07.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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7
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Limpisophon K, E-tun S, Koeipudsa C, Charoensuk D, Malila Y. Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2018-0941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - S E-tun
- Kasetsart University, Thailand
| | | | - D Charoensuk
- National Center for Genetic Engineering and Biotechnology, Thailand
| | - Y Malila
- National Center for Genetic Engineering and Biotechnology, Thailand
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8
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Utama DT, Park J, Kim DS, Kim EB, Lee SK. Effect of Ground Chopi ( Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture. Korean J Food Sci Anim Resour 2018; 38:936-949. [PMID: 30479501 PMCID: PMC6238041 DOI: 10.5851/kosfa.2018.e26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/17/2018] [Accepted: 07/31/2018] [Indexed: 02/01/2023] Open
Abstract
Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.
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Affiliation(s)
- Dicky Tri Utama
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Jongbin Park
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong Soo Kim
- Quality Assurance Team, Pulmuone Co., Ltd., Daeso 27671, Korea
| | - Eun Bae Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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9
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Adhikari BB, Chae M, Bressler DC. Utilization of Slaughterhouse Waste in Value-Added Applications: Recent Advances in the Development of Wood Adhesives. Polymers (Basel) 2018; 10:E176. [PMID: 30966212 PMCID: PMC6415179 DOI: 10.3390/polym10020176] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 01/31/2018] [Accepted: 02/08/2018] [Indexed: 11/16/2022] Open
Abstract
Globally, slaughterhouses generate large volumes of animal byproducts. While these byproducts are an important resource of industrial protein that could potentially be utilized in various value-added applications, they are currently either underutilized in high-value applications or being used for production of relatively low-value products such as animal feed and pet food. Furthermore, some of the byproducts of animal slaughtering cannot enter food and feed chains and thus their disposal possesses a serious environmental concern. An innovative utilization of the proteinaceous waste generated by slaughterhouses comprises of waste processing to extract proteins, which are then incorporated into industrial processes to produce value-added bio-based products. In this report, we review the current processes for extraction of protein from proteinaceous waste of slaughterhouses, and utilization of the recovered protein in the development of protein-based wood adhesives.
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Affiliation(s)
- Birendra B Adhikari
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life & Environmental Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Michael Chae
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life & Environmental Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - David C Bressler
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life & Environmental Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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10
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Loetscher Y, Kreuzer M, Albiker D, Stephan R, Messikommer RE. Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat. Br Poult Sci 2014; 55:576-84. [PMID: 25068400 DOI: 10.1080/00071668.2014.946885] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
A total of 3960 hens (half ISA Warren and half Dekalb White) were housed in 18 compartments with 220 hens each. The effect of replacing dietary vitamin E by sage on productivity, meat yield and oxidative stability of sausages was studied. One third of all animals received either a vitamin E deficient diet (negative control) or diets supplemented with 30 mg/kg α-tocopherylacetate (positive control) or 25 g sage leaves/kg. At slaughter, meat yield was assessed and sausages were produced (n = 12 per treatment). The omission of vitamin E did not impair the oxidative stability of the raw sausage material or the spiced sausages in comparison to the positive control. Sage supplementation improved oxidative stability after 7 m of frozen storage, but not after 1, 4 and 10 m. Spice addition during meat processing had an antioxidant effect regardless of dietary treatment. Diet supplementation of any type did not affect laying performance and sausage meat yield. Feeding antioxidants to spent hens seemed to be not as efficient as in growing chickens, while seasoning with spices during sausage production proved to be a feasible way to delay lipid oxidation.
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Affiliation(s)
- Y Loetscher
- a ETH Zurich, Institute of Agricultural Sciences , Zurich , Switzerland
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11
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Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production. Animal 2014; 9:347-55. [PMID: 25288104 DOI: 10.1017/s1751731114002468] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (-11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous.
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12
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Richards GJ, Wilkins LJ, Weeks CA, Knowles TG, Brown SN. Evaluation of the microclimate in poultry transport module drawers during the marketing process of end-of-lay hens from farm to slaughter. Vet Rec 2012; 171:474. [DOI: 10.1136/vr.100844] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- G. J. Richards
- Animal Behaviour and Welfare Group; School of Clinical Veterinary Science; University of Bristol; N. Somerset Langford BS40 5DU UK
| | - L. J. Wilkins
- Animal Behaviour and Welfare Group; School of Clinical Veterinary Science; University of Bristol; N. Somerset Langford BS40 5DU UK
| | - C. A. Weeks
- Animal Behaviour and Welfare Group; School of Clinical Veterinary Science; University of Bristol; N. Somerset Langford BS40 5DU UK
| | - T. G. Knowles
- Animal Behaviour and Welfare Group; School of Clinical Veterinary Science; University of Bristol; N. Somerset Langford BS40 5DU UK
| | - S. N. Brown
- Animal Behaviour and Welfare Group; School of Clinical Veterinary Science; University of Bristol; N. Somerset Langford BS40 5DU UK
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13
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Souza KMRD, Araujo RB, Santos ALD, Rodrigues CEC, Faria DED, Trindade MA. Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2011. [DOI: 10.1590/s1516-635x2011000100009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Scientific Opinion on a quantitative estimation of the public health impact of setting a new target for the reduction of Salmonella in laying hens. EFSA J 2010. [DOI: 10.2903/j.efsa.2010.1546] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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15
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Vaithiyanathan S, Naveena B, Muthukumar M, Girish P, Ramakrishna C, Sen A, Babji Y. Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging. Poult Sci 2008; 87:180-6. [DOI: 10.3382/ps.2007-00068] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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16
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Bhattacharyya D, Sinhamahapatra M, Biswas S. Preparation of sausage from spent duck – an acceptability study. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01194.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats. J Poult Sci 2006. [DOI: 10.2141/jpsa.43.180] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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18
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Singh R, Rao K, Anjaneyulu A, Patil G. Moisture sorption properties of smoked chicken sausages from spent hen meat. Food Res Int 2001. [DOI: 10.1016/s0963-9969(00)00145-9] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Iqbal M, Kenney PB, Klandorf H. Age-related changes in meat tenderness and tissue pentosidine: effect of diet restriction and aminoguanidine in broiler breeder hens. Poult Sci 1999; 78:1328-33. [PMID: 10515367 DOI: 10.1093/ps/78.9.1328] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The nonenzymatic glycosylation of tissue protein contributes to the formation of crosslinks that leads to structural and functional deterioration in the long-lived tissue protein, collagen. The accumulation of these crosslinks thus contributes to the objectionable toughness of meat from aged animals, decreases its economic value, and limits its use in whole muscle foods. The objectives of this study were to determine the effectiveness of diet restriction and the crosslinking inhibitor, aminoguanidine (AG), on reducing the accumulation of crosslinks, thereby improving meat tenderness in broiler breeder hens. The glycoxidation product, pentosidine, was also measured in skin (Ps) to determine whether changes in its concentrations correlated with the changes in shear value (SV). Chicks (n = 450) were randomly assigned to four treatment groups from 8 to 125 wk after hatch: ad libitum (AL), diet restricted (DR), AL and DR groups supplemented with 400 ppm AG each (AL+AG and DR+AG, respectively). Shear value was measured with an Instron Universal Mechanical Machine. Skin pentosidine was isolated by reverse phase HPLC. There was an age-related, linear increase in SV (P<0.0001, r = 0.96), which correlated (r = 0.86) with the age-related increase in Ps in AL hens. Diet restriction retarded SV (P<0.0001) over the sampling period. In general, SV values for AL+AG were similar to those measured in DR, whereas no additive effect was observed for AG in DR birds. It was concluded that there was a linear increase in meat toughness (SV) with age that correlates with the accumulation of Ps, and that the decline in meat tenderness can be retarded by DR or AG. Secondly, the effect of DR on accumulation of Ps was so pronounced that AG supplementation did not further enhance this effect.
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Affiliation(s)
- M Iqbal
- Division of Animal and Veterinary Sciences, College of Agriculture, Forestry and Consumer Sciences, West Virginia University, Morgantown 26506-6108, USA
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20
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Woods KL, Rhee KS, Sams AR. Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional aging. Poult Sci 1997; 76:548-51. [PMID: 9068060 DOI: 10.1093/ps/76.3.548] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
The goal of these experiments was to determine the effects of CaCl2 and NaCl injections on spent fowl meat tenderness and oxidative stability. Two hundred spent Leghorn hens were used in this two-part study. In the first experiment, breast fillets from 160 spent Leghorn hens were harvested immediately after death, injected with 0.3 M CaCl2 or H2O, vacuum tumbled, and either cooked immediately after tumbling or aged at 1 C for 23 h prior to cooking. Although the CaCl2 injection reduced shear values without aging, additional tenderization occurred during the aging period. In the second experiment, breast fillets from 40 spent Leghorn hens were harvested immediately after death, injected with 0.3 M CaCl2, 0.6 M NaCl, 0.15 M CaCl2 + 0.3 M NaCl, or H2O, vacuum tumbled, and then aged at 1 C for 23 h before cooking. The three salt injection treatments reduced shear values to a similar extent, but the sarcomeres were significantly longer for the NaCl treatment than the CaCl2 or combination treatments. Panelists preferred the CaCl2 + NaCl fillets over the CaCl2 fillets. Replacing some of the CaCl2 with NaCl maintained the tenderizing effect, and panelist comments indicated that the slight aftertaste of the 0.3 M CaCl2 treatment was reduced. The sodium contribution of the 0.6 M NaCl treatment would also be reduced by the CaCl2 + NaCl treatment.
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Affiliation(s)
- K L Woods
- Department of Poultry Science, Texas A&M University System, College Station 77843-2472, USA
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