Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35°C, 100°C, 120°C, and 140°C) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120°C with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC₅₀ µg/mL and 12.11 IC₅₀ mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120°C, 100°C, and 140°C respectively, wherein 35°C shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120°C and 140°C. With respect to these result, pre-heating treatment at 120°C was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4°C for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120°C could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling

This study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling with various set-up temperatures. Fresh 1.5-kg chicken breast meat was course grounded, inoculated with S. Typhimurium and Tennessee, or E. faecium, followed by adding NaCl (2.0%) + Na-tripolyphosphate (0.5%) solutions to achieve pump rates of 1%, 5%, or 11.1%. Meat samples were manually manufactured into patties with the thickness of 2.1 cm and diameter of 10.4 cm. Patties were packaged with polyvinyl chloride films in the foam-tray stored at 4°C for 42 h before double pan-broiling set at 200°, 300°, or 425°F for 0 to 420 s. Counts of pathogens were analyzed on xylose-lysine-Tergitol-4 and bile esculin agars with tryptic soy agar layers. Microbial data and kinetic parameters (n = 9, United States Department of Agriculture [USDA]-Integrated-Predictive-Modeling-Program/USDA-Global-Fit software) were analyzed by the Mixed Model Procedure (SAS). Double pan-broiling reduced >5-log₁₀ CFU/g (P < 0.05) of Salmonella after 360 (200°F), 180 to 225 (300°F), and 150 to 165s (425°F), and of E. faecium after 270 s (300°F), and 180 s (425°F) across all samples. D-values (Mafart-Weibull model) of Salmonella and E. faecium in 1% moisture enhanced samples cooked at 200 to 425°F (102.7-248.2 and 115.5-271.0 s) were lower (P < 0.05) than 11.1% samples (119.8-263.7 and 122.5-298.3 s). Salmonella were more susceptible (P < 0.05) to heat than E. faecium. "Shoulder-time" (Buchanan-Two-Phase model) of Salmonella cooking at 200° to 425°F increased (P < 0.05) from 82.3-229.0 to 116.6-246.2 s as pump rate increased from 1 to 11.1%, whereas this phenomenon was not shown for E. faecium. Results indicate that Salmonella were resistant to heat in chicken patties with greater pump rate. E. faecium can be used as a surrogate for Salmonella to validate thermal inactivation in chicken products.

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. “Functional Ice” (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life, and quality of raw poultry thigh meat during refrigerated storage. FICE was prepared by freezing aqueous solutions of sodium tripolyphosphate (STPP) (2.5% and 5% w/v) and sodium lactate-sodium diacetate (SL-SD) (1% and 2.5% v/v). Potable water was used to prepare ice for the control treatment. Thigh meat inoculated with Salmonella Typhimurium (10⁸ CFU/sample) was placed in FICE treatments, stored at 4 °C and sampled at 0, 12, 24, 36 and 48 h (n = 375). Weight pick-up was recorded for the uninoculated thighs. Additionally, shelf life and quality were evaluated for 8 days on tray-packed thighs that were stored in FICE treatments for 48 h (STPP 5%, and SL-SD 2.5%). Differences among treatments were determined using ANOVA with LSMeans (p ≤ 0.05). Results indicated that inoculated thighs stored in individual STPP 5%, and SL-SD 2.5% treatments lead to a significant reduction in Salmonella Typhimurium compared to the control (p ≤ 0.05) after 48 h of storage. FICE treated thighs showed higher yields, lower cook loss, and an extended shelf life of 1–2 days, without any color changes. FICE has the potential to improve food safety and shelf life while improving the yields and quality during storage and transportation of raw poultry meat.

Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades

Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that negatively impacts breast meat quality. The objective of this research was to evaluate quality differences between normal (NOR), moderately woody (MOD), and severely woody (SEV) broiler breast that were marinated with water (control); water, sodium phosphate, and salt (traditional); or water, potassium carbonate, and salt (clean label). Treatments were vacuum tumbled for 30 min and then frozen in a CO2 cabinet. A 3 × 3 factorial structure within a randomized complete block design with 3 replications was used to evaluate the effects of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble and cook loss, shear force, and texture profile analysis. For sensory analysis, a 2 × 3 factorial structure was used because the control was not evaluated. When averaged over WB severity, clean label marinade had less tumble loss (P &lt; 0.05) than traditional. When averaged over marinade, NOR had less tumble loss (P &lt; 0.05) than MOD and SEV. Marinated SEV were crunchier and less tender (P &lt; 0.05) than MOD and NOR, and MOD was less tender (P &lt; 0.05) than NOR. Similarly, the clean SEV was chewier (P &lt; 0.05) than MOD and NOR, but traditional SEV was only chewier (P &lt; 0.05) than NOR. Clean and traditional SEV were less acceptable (P &lt; 0.05) than MOD and traditional NOR, but no difference (P &gt; 0.05) existed in acceptability between MOD and NOR for both marinades. In addition, when averaging over WB severity, the traditional marinade was preferred (P &lt; 0.05) over the clean label marinade. Although the clean marinade samples were tender, the clean label formulation was not interchangeable with the traditional marinade when SEV was marinated. The use of salt and sodium phosphate or potassium carbonate improved the eating quality of MOD and SEV WB. However, differences remain between NOR and SEV in tenderness, gumminess, and crunchiness that negatively impact consumer acceptability.

Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat

The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at 4°C. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration (IC₅₀) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of L. monocytogenes in meat was 4.95–5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of L. monocytogenes on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing L. monocytogenes contamination in the chicken meat industry.

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE a* values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

Effect of sodium bicarbonate residue on some characteristics of processed meat products

Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.

Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat

Vacuum-tumbling marination is often used to improve the yield and quality of whole or portioned broiler breast fillets. The relationship between the marination performance of whole Pectoralis major muscles and breast fillet sub-samples is not well understood. The objective was to determine the effects of sub-sampling and freezing-thawing on the marination performance and cook loss of broiler breast meat. Paired right and left breast fillets were marinated as whole fillets or sub-samples (cranial and mid-caudal portions). Samples were marinated at 48 h postmortem (fresh) or stored at -20°C and then thawed prior to marination (frozen-thawed). Samples were vacuum-tumbled in 20% wt/wt brine (5% NaCl, 3% STP) and weighed pre-marination, during marination (15, 30, and 45 min), and 24 h post-marination. Samples were then cooked to 75°C for determination of cook loss. Marinade uptake was greater in caudal sub-samples than intact fillets and cranial sub-samples after 15 min of marination (P < 0.0001). After 30 min, marinade uptake was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.05). After 45 min, marinade uptake for fresh samples was greatest in intact fillets and lowest in cranial sub-samples. For frozen-thawed samples, marinade uptake at 45 min was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.0001). Marinade uptake in sub-samples at 30 min was greater in frozen-thawed versus fresh fillets (P < 0.05). Differences in marinade retention were not observed. Cook loss was similar between fresh and frozen-thawed samples but was greater in sub-samples compared to intact fillets (P < 0.0001). Correlations between marinade uptake in intact fillets and cranial sub-samples were greater in fresh (r = 0.64 to 0.78) than frozen-thawed samples (r = 0.39 to 0.59). Correlations between marinade uptake in intact fillets and caudal sub-samples were greater in frozen-thawed (r = 0.79 to 0.82) than fresh samples (r = 0.46 to 0.63). Data suggest that the relationships between marination performance of whole breast fillets and fillet sub-samples are dependent upon prior sample handling and intra-fillet sampling location.

Physiochemical Changes and Optimization of Phosphate-Treated Shrimp (Litopenaeus vannamei ) Using Response Surface Methodology

The objective of this study was to determine the factors responsible for the changed physiochemical properties of unpeeled shrimp treated in cold phosphate solution (2~4°C) with the intervention of 4 factors: phosphate concentration, dipping time, rotation speed, and volume of brine solution. Response surface analysis was used to characterize the effect of the phosphate treatment on shrimps by running 33 treatments for optimizing the experiment. For each treatment, phosphate amount, moisture content, and weight gain were measured. The results showed that phosphate concentration is the most important factor than other factors for facilitating phosphate penetration in the meat of the shrimp and for getting the best result. The optimum condition of phosphate-treated shrimp in this study was 110 to 120 min dipping time, 500 to 550 mL brine solution for 100 g shrimp sample, and 190 to 210 rpm agitation speed. The studied conditions can be applied in fisheries and other food industries for good phosphate treatments.

Individualization of drug therapy in older people

Older people are high consumers of prescription drugs and are at increasing risk of polypharmacy and adverse reactions. Pharmacokinetic and pharmacodynamic modifications due to age and co-morbidities are an important consideration, but pharmacological background evidence to guide safe and effective therapeutic approaches are often inadequate since the older population is under-represented in clinical trials. We review the pharmacokinetic and pharmacodynamic changes that are characteristic in old age and consider evidence regarding potentially safer prescription and monitoring of drugs commonly used in older patients. We also introduce the possible role of pharmacogenomics and therapeutic drug monitoring as tools to guide the individualization of drug therapy.

Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast

The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast

As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products such as but not limited to rotisserie chickens (whole birds without giblets) and boneless/skinless breast (BSB) is a challenge for processors. The objective of this study was to determine if using an all-natural nonphosphate blend (SavorPhos-200, SP) in water-based (WB) and oil-based (OB) marinades would perform better than a commercial phosphate blend (PB). The treatments included WB+PB (water, 0.4% phosphate, 0.7% salt), WB+SP (water, 0.5% SavorPhos-200, 0.7% salt), OB+PB (water, 3% oil, 0.4% phosphate, 0.7% salt), and OB+SP (water, 3% oil, 0.5% SavorPhos-200, 0.7% salt). The rotisserie chickens and BSB were injected with a multineedle injector to 20% (wt/wt) pickup at a constant pressure (103-138 kPa). The parameters measured were marinade pickup %, 20-min and 24-h marinade retention %, and cook loss %. Color, tenderness, total moisture, and sensory test were conducted on BSB. Data were analyzed within marinade type (WB and OB). Rotisserie birds picked up and retained the same yield in WB marinades. In OB marinades, SP had higher yields postinjection and lower cook loss % than the PB, while retaining the same yield over 24 h. For BSB, the cook loss was lower in SP than the PB in WB marinades. Higher yields postinjection were achieved with OB, but had the same retention 20 min and 24 h postinjection and cook loss % as the PB. No differences were observed for total moisture or L* (lightness) within marinade type and treatment. Texture was lower, indicating increased tenderness (P < 0.05) on SP samples in both marinades. However, consumers were not able to distinguish between treatments in sensory analyses. Therefore, SavorPhos-200 can be used as a natural nonphosphate blend in WB marinades with no detriment to yield. In addition, SavorPhos-200 can be used as a natural nonphosphate blend in OB marinades with yield improvements.

Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter

Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance, these bacteria seem ill equipped to persist within food products under processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter survival is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudates collected from poultry treated with a marinade demonstrated considerable survival advantages (1 to 4 log CFU/ml) over the same strains incubated in chicken exudate from untreated birds. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, and trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regard to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate, with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is responsible for the observed increases in Campylobacter survival.

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.

Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates

Campylobacter spp. are responsible for a large number of the bacterial food poisoning cases worldwide. Despite being sensitive to oxygen and nutritionally fastidious, Campylobacter spp. are able to survive in food processing environments and reach consumers in sufficient numbers to cause disease. To investigate Campylobacter persistence on processed chicken, exudates from chickens produced for consumer sale were collected and sterilized. Two types of exudates from chicken products were collected: enhanced, where a marinade was added to the chickens during processing, and nonenhanced, where no additives were added during processing. Exudates from enhanced chicken products examined in this study contained a mixture of polyphosphates. Exudate samples were inoculated with Campylobacter jejuni or Campylobacter coli strains and incubated under a range of environmental conditions, and viable bacteria present in the resultant cultures were enumerated. When incubated at 42 degrees C in a microaerobic environment, exudates from enhanced chicken products resulted in increased survival of C. jejuni and C. coli compared with that in nonenhanced exudates in the range of <1 to >4 log CFU/ml. Under more relevant food storage conditions (4 degrees C and normal atmosphere), the exudates from enhanced chicken products also demonstrated improved Campylobacter survival compared with that in nonenhanced exudates. Polyphosphates present in the enhanced exudates were determined to be largely responsible for the improved survival observed when the two types of exudates were compared. Therefore, polyphosphates used to enhance chicken quality aid in sustaining the numbers of Campylobacter bacteria, increasing the opportunity for disease via cross-contamination or improperly cooked poultry.

Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color

In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broiler breast meat. In each of 3 replicate trials, 60 broiler breast fillets were randomly assigned to a tumble marination treatment of 1) ambient tumble pressure (101 kPa); 2) vacuum tumble pressure (50 kPa); or 3) positive tumble pressure (204 kPa). Each pressure treatment was conducted with and without phosphate in the marination solution. Marination tumblers were operated at 15 rpm for 20 min at a temperature of 3 degrees C. Broiler breast fillets were weighed (raw, immediately after marination, 1 h postmarination, and after cooking), sheared after cooking with a Warner-Bratzler device, and evaluated for color (CIE L, a, and b) before marination and after cooking. Pressure and phosphate treatment combinations did not significantly (P < 0.05) affect marinated or drip weights, Warner-Bratzler shear values, cooked b, or percent drip loss. There was no effect of pressure treatment except for marinade uptake, where ambient tumble uptake was 12.7%, which was significantly higher than positive tumble (11.4%); vacuum tumble uptake (12.0%) was not different from either. Phosphate significantly increased cook weight (from 94.9 to 106.1 g) and cook yield (from 76.6 to 86.1%); L and a values were slightly but significantly decreased. Type of pressure during tumble marination had no effect except on marinade uptake, but the effect disappeared with 1 h holding time and cooking. Phosphate improved cook weight and yield. These data show that vacuum pressure during tumbling is not necessary, but phosphate is important to cook yields.

Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment

1. The lactoperoxidase system (LPS) and thermal treatments have been shown to inactivate some micro-organisms in foods. However, further studies are needed to evaluate whether these treatments influenced the physical and sensory characteristics of treated samples. 2. A solution that contained 1% acetic acid and 3% salt with pH adjusted to 4 was developed as a standard marinade. The LPS consisting of 1 microg/ml lactoperoxidase (LP), 5.9 mM potassium thiocyanate (KSCN) and 2.5 mM hydrogen peroxide (H2O2) was added to the marinade for the LPS treatments. 3. In the thermal treatment, samples were heated with the marinade solution at 58 degrees C for 2 min and then marinated at 4 degrees C for 18 h, while the non-thermal treatments were marinated at 4 degrees C for 18 h. 4. For sensory evaluation, flavouring agents including 0.3% black pepper and 0.15% garlic powder were added to the marinade. For physical evaluation, no flavouring agents were added. 5. The results showed that combined LPS and thermal treatment did not impair the physical or sensory qualities of the samples. 6. In conclusion, marinated broiler drumsticks treated with LPS and thermal treatment had acceptable physical and sensory qualities.

Effect of Vacuum on Moisture Absorption and Retention by Marinated Broiler Fillets

Effects of vacuum on moisture retention and quality characteristics of aged chicken breast fillets were evaluated. One hundred twenty-eight broilers (2 replicates of 64 birds each) were manually slaughtered, chilled in ice water, placed in unsealed plastic bags, and then aged overnight at 4 degrees C. Both pectoralis major muscles were harvested from each carcass. Left muscles were marinated for 30 min en vacuo with 20% (vol/wt) of a 10% NaCl (wt/vol) solution containing 4% (wt/vol) commercial food-grade polyphosphate. Right fillets were marinated similarly but without vacuum. Moisture absorption, cooked yield, pH change during marination, and shear values of vacuum-marinated fillets were compared to those on fillets marinated without vacuum. Use of vacuum during marination increased moisture absorption during marination, but after cooking, yields were similar. Nor did vacuum effect pH or shear values. Under the conditions of this study, use of vacuum during marination appeared to offer no significant advantage over marination at atmospheric pressure.

Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions

This study investigated the effects of 10% NaCl, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) treatments on textural and microstructural properties of chicken breasts during 10 mo of frozen storage at -20 C. Fresh chicken breasts were treated for 10 min with 10% NaCl and various phosphate solutions, including TSP, STPP, and TKPP, and stored in a -20 C freezer for 10 mo. Frozen chicken breasts were completely thawed at 4 C and oven-baked at 177 C for 20 min. Shear force, drip loss, and cooking loss were measured. In addition, ice crystal formation and structure changes of frozen chicken breasts during storage were evaluated using transmission electron microscopy (TEM). Treating chicken breasts with 10% TSP and STPP solution significantly reduced drip and cooking losses as well as minimized ice crystal formation and freeze-induced shrinkage of myofibrils. No significant texture toughening was observed in frozen chicken breasts regardless of treatments. These results suggest that the perceived quality losses of frozen chicken breast were not associated with texture toughening. The water-binding ability of chicken meat was the most important factor in maintaining the quality of chicken breast during extended frozen storage, which can be accomplished by treating chicken breasts with 10% TSP and STPP solutions before frozen storage.