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Lebednikaitė E, Klupšaitė D, Bartkienė E, Klementavičiūtė J, Mockus E, Anskienė L, Balčiauskienė Ž, Pockevičius A. Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies. Animals (Basel) 2023; 13:3136. [PMID: 37835742 PMCID: PMC10571536 DOI: 10.3390/ani13193136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.
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Affiliation(s)
- Eglė Lebednikaitė
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
| | - Dovilė Klupšaitė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Elena Bartkienė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Jolita Klementavičiūtė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Lina Anskienė
- Department of Animal Breeding, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
| | - Žana Balčiauskienė
- Vilnius Department of the State Food and Veterinary Service, 08106 Vilnius, Lithuania;
| | - Alius Pockevičius
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
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Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs. Poult Sci 2023; 102:102570. [PMID: 36921550 PMCID: PMC10018226 DOI: 10.1016/j.psj.2023.102570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023] Open
Abstract
In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with varying degrees of amino acid inclusion to evaluate meat quality of broiler raised on varying planes of nutrition. Birds were processed to meet 2 specified target weights (2.5 and 3.8 kg) representing small bird and big bird debone markets in the United States, respectively. Birds were processed using commercial methods, deboned at 3-h postmortem, and meat quality was assessed. Myopathies (woody breast, white striping, spaghetti meat, along with tenderloin quality), fillet dimensions, color, water-holding capacity (e.g., drip loss, cook loss), and Meullenet Owens Razor Shear was determined. Data were analyzed using the Mixed Model platform of JMP Pro 15.2 (SAS Institute, Cary, NC). Diet had no effect (P > 0.05) on the key quality responses; data were then pooled resulting in main effects of sex, strain, and target weight (noted as carcass size). On the day of processing, high yielding (HY) strains produced higher breast and tender yields (P < 0.05) when compared to standard yielding (SY) strains. In addition, and as expected, females exhibited higher breast and tender yields (P < 0.05) than males. However, males had significantly thicker (P < 0.05) and longer (P < 0.05) fillets, higher incidences (P < 0.05) of white striping, and higher (P < 0.05) cook loss when compared to females. Differences were also observed in tenderness as SY strain A produced the lowest shear values, whereas SY strain B produced the highest shear values across parameters (P < 0.05). SY strains in the small bird (SB) market performed better than SY strains in the big bird (BB) market as indicated by lower incidences of breast and tender myopathies white striping, woody breast, spaghetti meat, woody-like tender, and tender feathering and improved quality attributes (P < 0.05). Similar trends were observed (P < 0.05) in HY strains as SB carcasses produced a better overall product than BB. Differences in carcass size directly impacted quality (P < 0.05) as SB markets showed improvements in most parameters assessed, but broilers representing BB markets had greater breast yield. Although strain had minimal impacts on quality measures, carcass size, and sex had a greater impact on muscle myopathies, water-holding capacity, and shear properties.
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Węglarz A, Andres K, Wojtysiak D. Slaughter value and meat quality in two strains of polish crested cockerels. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1772132] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Andrzej Węglarz
- Katedra Genetyki, Hodowli i Etologii Zwierząt, University of Agriculture in Krakow, Krakow, Poland
| | - Krzysztof Andres
- Katedra Rozrodu, Anatomii i Genomiki Zwierząt, University of Agriculture in Krakow, Krakow, Poland
| | - Dorota Wojtysiak
- Katedra Genetyki, Hodowli i Etologii Zwierząt, University of Agriculture in Krakow, Krakow, Poland
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Effect of Age and Genotype of Native Breed Cockerels on Carcass and Meat Quality. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The aim of the study was to determine meat quality in cockerels of two multipurpose breeds reared to different ages. The study involved 30 cockerels each of two native breeds: Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11). The results showed that cockerels of the native breeds Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) represent a good starting material for niche production of poultry meat R-11 cockerels exhibited a better rate of weight gain and their carcasses had higher yellowness and redness values compared to Ż-33 birds. The carcasses of both cockerel breeds had lower breast and higher leg muscle percentage, and their meat contained more collagen and protein and less fat. As birds aged, body weight and abdominal fat percentage increased, and giblets percentage decreased in the cockerels of both breeds, whereas in the R-11 breed dressing percentage increased, leg bone percentage decreased, yellowness (a*) increased and redness (b*) decreased. Neither genotype nor slaughter age had a significant effect on chemical composition of the breast and leg muscles. In both breeds, the breast and leg muscle quality traits were more affected by age than genotype.
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Makarski M, Niemiec T, Łozicki A, Pietrzak D, Adamczak L, Chmiel M, Florowski T, Koczoń P. The effect of silica-calcite sedimentary rock contained in the chicken broiler diet on the overall quality of chicken muscles. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractOpoka is a silica-calcite sedimentary rock chemically and structurally similar to diatomaceous earth (DE), composed mainly of silicon dioxide (SiO2), calcium carbonate (CaCO3), amorphous SiO. Opoka occurs predominantly in South Eastern Europe and Russia. Due to these specific properties investigation on the effect of opoka-enriched diet on chemical composition and overall quality of breast and leg muscles of broilers was initiated. Working samples showed a statistically significant increase in ash content or water content and a decrease in lipid content in the leg muscles of both male and female broilers (P<0.01). Furthermore, the addition of opoka to the diet increased WHC of leg muscles in females and hardness or chewiness of these muscles in both genders (P<0.05). The supplementation of broiler diet with opoka can be effectively applied to modify texture features of leg and breast muscle tissue which might, in turn, serve to regulate the nutritional and technological value of chicken meat.
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Affiliation(s)
- Mateusz Makarski
- Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego 8, 02-786Warsaw, Poland
| | - Tomasz Niemiec
- Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego 8, 02-786Warsaw, Poland
| | - Andrzej Łozicki
- Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego 8, 02-786Warsaw, Poland
| | - Dorota Pietrzak
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776Warsaw, Poland
| | - Lech Adamczak
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776Warsaw, Poland
| | - Marta Chmiel
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776Warsaw, Poland
| | - Tomasz Florowski
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776Warsaw, Poland
| | - Piotr Koczoń
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776Warsaw, Poland
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The Effect of Slaughter Age and the Diet in the Final Growth Phase of Poulards on Productivity and Meat Quality. ANNALS OF ANIMAL SCIENCE 2019. [DOI: 10.2478/aoas-2019-0012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The aim of the studies was to evaluate the effect of the diet in the final growth phase and slaughter age of poulards on productivity, dressing percentage, carcass colour and physicochemical properties of meat. The studies were conducted on 78 hybrids obtained by crossing Ross 308 broiler roosters with Rhode Island Red (R-11) dual-purpose laying hens (♂Ross 308 × ♀R-11). Birds were assigned to 3 groups: control group (K) fed starter, grower and finisher diets without addition of dairy products, experimental group S offered a finisher diet supplemented with 4% whey, and experimental group M receiving 4% milk powder supplement in the final growth phase. Spaying procedure was carried out at 8 weeks of age. Poulards were slaughtered at 18 and 20 weeks of age. The studies showed that by using hybrids of dual-purpose hens with broiler roosters for production of poulards, rearing period could be shortened to 18 weeks, and the obtained meat had comparable or even better quality traits compared with poulards slaughtered at 20 weeks of age. Supplementation of poulard diet with 4% whey or milk powder in the final growth phase had a beneficial effect mostly on improvement of sensory properties of meat. There were not many significant differences in meat quality between poulards fed the diet supplemented with milk and whey but instead there were differences between these groups and the control group fed the diet without these additives.
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Küçüközet AO, Uslu MK. Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films. FOOD SCI TECHNOL INT 2018; 24:576-584. [DOI: 10.1177/1082013218776540] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
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.
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Affiliation(s)
- Ahmet Oktay Küçüközet
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
| | - Mustafa Kemal Uslu
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
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Çavuşoğlu E, Petek M, Abdourhamane İM, Akkoc A, Topal E. Effects of different floor housing systems on the welfare of fast-growing broilers with an extended fattening period. Arch Anim Breed 2018. [DOI: 10.5194/aab-61-9-2018] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. This study was made to investigate the long-term effects of
different floor housing systems on the welfare of fast-growing
broilers. The experiment was performed on 210-day-old fast-growing
hybrid male chickens with identical conditions until 47 days of
age. Animal-based welfare parameters were measured to investigate
the welfare level in the group housed on deep litter, a litter and slat
system, and a slatted floor, with five replicates for each group. Results showed that the main welfare indicators in live birds, such breast dirtiness,
plumage score, footpad lesion, and hock burn lesion, were negatively
affected in broilers kept on conventional deep-litter floor
housing. But hemorrhage or lesion scores of the breast and shoulder of
broilers in slat floor housing were found to be significantly greater than
in conventional deep litter as a result of a heavy body weight at a greater slaughter age (p<0.05). Pathologically, the prevalence of footpad and hock joint dermatitis was very high in the deep-litter housing
system. Femoral head necrosis was not observed in any floor
housing group. The results indicated that keeping broilers on a slat
flooring system is preferable for younger slaughter ages and for a lighter slaughter weight. When considering the relationship between
animal welfare and production economy, moving from one floor house
system to another floor housing system should be carefully weighted
in future decisions. Moreover, further investigations are needed in
order to examine the incidence of joint and bone problems with
muscle inflammation in heavier broilers in commercial conditions.
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Abbood AA, Kassim AB, Jawad HSA, Manap YA, Sazili AQ. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia. Poult Sci 2017; 96:1767-1782. [PMID: 28204764 DOI: 10.3382/ps/pew460] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Accepted: 01/04/2017] [Indexed: 11/20/2022] Open
Abstract
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 dietary groups on redness value, sensory evaluation, and lipid oxidation. A significant effect of sex on fatty acid profile and lipid oxidation was detected in addition a significant effect of postmortem aging period on redness, pH, tenderness, cooking loss, and lipid oxidation was noticed. There was no significance in the interaction between herb and sex through pH test while a significance in the interaction between herb and sex, herb × aging period, sex × aging period, and herb × sex × aging period interactions with regard to lipid oxidation was found. It can be concluded that dietary supplementation of BL improved oxidative stability and enhanced meat quality.
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Affiliation(s)
- Ali A Abbood
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Azhar Bin Kassim
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Hasan S A Jawad
- Dept. of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, University Putra Malaysia.,Dept. of Animal Production, Faculty of Agriculture, University of Baghdad, Iraq
| | - Yazid Abdul Manap
- Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Dept. of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
| | - Awis Qurni Sazili
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia.,Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia
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Tijare V, Yang F, Kuttappan V, Alvarado C, Coon C, Owens C. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poult Sci 2016; 95:2167-73. [DOI: 10.3382/ps/pew129] [Citation(s) in RCA: 185] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2016] [Indexed: 11/20/2022] Open
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Hafid K, Gagaoua M, Boudechich HR, Rabah SN, Ziane F, Sellama M, Becila S, Boudjellal A. A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ajft.2016.134.142] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Shafey TM, Mahmoud AH, Hussein ES, Suliman G. The Performance and Characteristics of Carcass and Breast Meat of Broiler Chickens Fed Diets Containing Flaxseed Meal. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3514] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Forrest AJ, Exley P, Mayze J, Paulo C, Williams D, Sikes A, Poole SE. Physiological factors influencing toughness in cooked Saddletail snapper (Lutjanus malabaricus). J Food Sci 2014; 79:C1877-85. [PMID: 25164088 DOI: 10.1111/1750-3841.12586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Accepted: 07/12/2014] [Indexed: 11/30/2022]
Abstract
UNLABELLED Saddletail snapper (Lutjanus malabaricus) is a commercially significant tropical species in Australia and has been the subject of consumer complaints of extreme toughness in cooked fillets. Textural and biochemical analyses including collagen and hydroxylysyl pyridinoline (PYD) cross-links concentrations were conducted on 101 commercially harvested Saddletail snapper to identify causes of toughness. Fish age was found to account for 75.6% of observed variation in cooked muscle texture (work done) of Saddletail snapper. A significant linear relationship (P < 0.001) between PYD content and cooked muscle texture was also identified accounting for 50.3% of observed variation. The concentration ratio of PYD to total collagen (TC) ranged from 0.04 to 0.38 mol PYD per mol of TC. Fish size was also found to be a poor indicator of fish age and therefore a poor indicator of the potential risk of toughness of the cooked muscle. PRACTICAL APPLICATION Some tropical fish species of commercial significance can grow reasonably old without growing into particularly large fish. These fish can have a cooked meat texture that is very firm and not dissimilar to that of cooked chicken meat. These species should be marketed as such and not targeted toward existing markets and consumers more familiar with fish species with softer meat texture.
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Affiliation(s)
- Andrew John Forrest
- Innovative Food Technologies, Dept. of Employment, Economic Development and Innovation, 39 Kessels Rd., Coopers Plains, Queensland, 4108, Australia
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Zhuang H, Bowker BC, Buhr RJ, Brambila GS. Hot-boning enhances cook yield of boneless skinless chicken thighs. Poult Sci 2014; 93:1553-60. [PMID: 24879705 DOI: 10.3382/ps.2013-03662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone.
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Affiliation(s)
- H Zhuang
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - B C Bowker
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - R J Buhr
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - G Sanchez Brambila
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
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Sartori TC, Terra NN. Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/bjft.2014.002] [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
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.
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Panea B, Ripoll G, González J, Fernández-Cuello Á, Albertí P. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.029] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Narinc D, Aksoy T, Karaman E, Aygun A, Firat MZ, Uslu MK. Japanese quail meat quality: characteristics, heritabilities, and genetic correlations with some slaughter traits. Poult Sci 2013; 92:1735-44. [PMID: 23776259 DOI: 10.3382/ps.2013-03075] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with some slaughter traits [BW, breast yield (BRY), and abdominal fat yield (AFY)]. In total, 1,093 pedigreed quail were slaughtered at 35 d of age to measure BRY, AFY, and breast meat quality traits [ultimate pH (pHU), Commission Internationale d'Eclairage color parameters (L*, lightness; a*, redness; and b*, yellowness), thawing and cooking loss (TL and CL, respectively), and Warner-Bratzler shear value (WB)]. The average pHU, L*, a*, and b* were determined to be 5.94, 43.09, 19.24, and 7.74, respectively. In addition, a very high WB average (7.75 kg) indicated the firmness of breast meat. High heritabilities were estimated for BW, BRY, and AFY (0.51, 0.49, and 0.35). Genetic correlations of BW between BRY and AFY were found to be high (0.32 and 0.58). On the other hand, the moderate negative relationship between BRY and AFY (-0.24) implies that selection for breast yield should not increase abdominal fat. The pHU was found to be the most heritable trait (0.64), whereas the other meat quality traits showed heritabilities in the range of 0.39 to 0.48. Contrary to chickens, the genetic correlation between pHU and L* was low. The pHU exhibited a negative and high correlation with BW and AFY, whereas L* showed a positive but smaller relationship with these traits. Moreover, pHU exhibited high negative correlations (-0.43 and -0.62) with TL and WB, whereas L* showed a moderate relationship (0.24) with CL. This genetic study confirmed that the multi-trait selection could be used to improve meat quality traits. Further, the ultimate pH of breast meat is a relevant selection criterion due to its strong relationships with either water-holding capacity and texture or low abdominal fatness.
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Affiliation(s)
- Dogan Narinc
- Department of Animal Science, Akdeniz University, Antalya, Turkey
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Gu HJ, Gu JG, Park JM, Yoon SJ, Lee JS, An JH, Kim JM, An BK, Kang CW, Kim JM. Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.4.396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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19
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Perlo F, Bonato P, Fabre R, Teira G, Tisocco O. Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2183-2187. [PMID: 22318907 DOI: 10.1002/jsfa.5606] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2011] [Revised: 12/07/2011] [Accepted: 12/22/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets. RESULTS The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner-Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non-ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non-marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging. CONCLUSION ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non-stimulated fillets, at all aging times.
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Affiliation(s)
- Flavia Perlo
- Laboratorio de Industrias Cárnicas, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, M. Tavella 1450, 3200 Concordia, Argentina.
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Zhuang H, Savage E. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat. Poult Sci 2012; 91:1695-702. [DOI: 10.3382/ps.2011-01884] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Baéza E, Arnould C, Jlali M, Chartrin P, Gigaud V, Mercerand F, Durand C, Méteau K, Le Bihan-Duval E, Berri C. Influence of increasing slaughter age of chickens on meat quality, welfare, and technical and economic results1. J Anim Sci 2012; 90:2003-13. [DOI: 10.2527/jas.2011-4192] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- E. Baéza
- INRA, UR 83 Recherches Avicoles, F-37380 Nouzilly, France
| | - C. Arnould
- INRA, UMR 85 Physiologie de la Reproduction et des Comportements, F-37380 Nouzilly, France; CNRS, UMR 6175 Physiologie de la Reproduction et des Comportements, F-37380 Nouzilly, France; Université François Rabelais de Tours, F-37041 Tours, France; IFCE, F-37380 Nouzilly, France
| | - M. Jlali
- INRA, UR 83 Recherches Avicoles, F-37380 Nouzilly, France
| | - P. Chartrin
- INRA, UR 83 Recherches Avicoles, F-37380 Nouzilly, France
| | - V. Gigaud
- ITAVI, UR 83 Recherches Avicoles, F-37380 Nouzilly, France
| | - F. Mercerand
- INRA, UE 1295 Plate-forme Expérimentale Avicole de Tours, F-37380 Nouzilly, France
| | - C. Durand
- Fleury Michon, Montifaut Jambon, 85700 Pouzauges
| | - K. Méteau
- INRA, UE 1206 Elevage Alternatif et Santé des Monogastriques, Saint-Pierre d'Amilly, BP 52, F-17700 Surgères, France
| | | | - C. Berri
- INRA, UR 83 Recherches Avicoles, F-37380 Nouzilly, France
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Zhuang H, Savage E. Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water. Poult Sci 2012; 91:1203-9. [DOI: 10.3382/ps.2011-01819] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Brewer V, Kuttappan V, Emmert J, Meullenet JF, Owens C. Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers. Poult Sci 2012; 91:248-54. [DOI: 10.3382/ps.2011-01705] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Del Olmo A, Morales P, Ávila M, Calzada J, Nuñez M. Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Abdullah A, Matarneh S. Broiler performance and the effects of carcass weight, broiler sex, and postchill carcass aging duration on breast fillet quality characteristics. J APPL POULTRY RES 2010. [DOI: 10.3382/japr.2009-00079] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Moreira A, Giombelli A, Labanca R, Nelson D, Glória M. Effect of Aging on Bioactive Amines, Microbial Flora, Physico-Chemical Characteristics, and Tenderness of Broiler Breast Meat. Poult Sci 2008; 87:1868-73. [DOI: 10.3382/ps.2007-00370] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Huezo R, Northcutt J, Smith D, Fletcher D. Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality. J APPL POULTRY RES 2007. [DOI: 10.3382/japr.2006-00121] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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ZHUANG HONG, SAVAGE ELIZABETHM, KAYS SANDRAE, HIMMELSBACH DAVIDS. A SURVEY OF THE QUALITY OF SIX RETAIL BRANDS OF BONELESS, SKINLESS CHICKEN BREAST FILLETS OBTAINED FROM RETAIL SUPERMARKETS IN THE ATHENS, GEORGIA AREA. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00178.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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29
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Huezo R, Smith D, Northcutt J, Fletcher D. Effect of Immersion or Dry Air Chilling on Broiler Carcass Moisture Retention and Breast Fillet Functionality. J APPL POULTRY RES 2007. [DOI: 10.1093/japr/16.3.438] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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30
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Souza PA, Kodawara LM, Pelicano ERL, Souza HBA, Oba A, Leonel FR, Norkus EA, Lima TMA. Effect of deboning time on the quality of broiler breast meat (Pectoralis major). BRAZILIAN JOURNAL OF POULTRY SCIENCE 2005. [DOI: 10.1590/s1516-635x2005000200010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- PA Souza
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - LM Kodawara
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - ERL Pelicano
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - HBA Souza
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - A Oba
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - FR Leonel
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - EA Norkus
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
| | - TMA Lima
- Faculdade de Ciências Agrárias e Veterinárias - Unesp
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Galobart J, Moran ET. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values. Poult Sci 2004; 83:2093-7. [PMID: 15615026 DOI: 10.1093/ps/83.12.2093] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Five hundred broiler males were grown to 56 d and processed under common terms. Front halves were deboned 24 h postmortem to obtain breast fillets, and CIELAB light reflectance was measured on the skin side of each fillet 24 h later. All fillets were bagged and frozen (-20 degrees C) for 5 mo. Then the fillets exhibiting the lowest (dark), median (normal), and highest (pale) L* values 48 h postmortem were thawed (3 d at 4 degrees C) and cooked (internal temperature 80 degrees C). Thawing reduced the L* value in the pale fillets and increased it in the dark ones, and cooking further increased L* value and reduced the differences in L*, a*, and b* between groups. Thawing and cooking losses were not affected by initial L* value until they were combined. Total losses increased with initial L*, which was in parallel with a lower increase in thickness after cooking.
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Affiliation(s)
- J Galobart
- Poultry Science Department, Auburn University, Auburn, Alabama 36849, USA
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