A comparison of the effects of post-mortem aging on breast meat from Cobb 500 and Hubbard ISA broilers

2018 ◽  
Vol 58 (10) ◽  
pp. 1922
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
G. C. Paschoalin ◽  
F. B. Ferrari ◽  
B. M. Machado ◽  
...  
Keyword(s):  
Shear Force ◽  
Aging Process ◽  
Pectoralis Major Muscle ◽  
Control Group ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Fragmentation Index ◽  
Health Aging ◽  
Physical And Chemical ◽  
Water Holding

We compared the physical and chemical characteristics of the pectoralis major muscle from Cobb 500 and Hubbard ISA broilers and evaluated the effect of aging process for up to 7 days on meat quality. We used breast samples from male Cobb 500 (42 days of age; n = 60) and Hubbard ISA (85 days of age; n = 60) broilers. Twenty samples of each genotype were analysed 4 h post-slaughter (Control group). Another 20 samples of each genotype were aged in an incubator (2 ± 0.5°C) for 3 and for 7 days. Breast fillets were 23% heavier in the Cobb 500 group (306 g vs 248 g; P = 0.0009). Before aging, meat from Hubbard ISA broilers had higher (P < 0.001) water-holding capacity, which promotes the production of less exudate and possibly reduces nutritional losses during storage, which may be beneficial to the poultry industry. Despite being initially less tender, breast meat from Hubbard ISA broilers showed, during the aging process, a reduction (P < 0.05) of shear force (48.46–15.04 N), total collagen amount (6.0–4.8 g/kg) and myofibrillar fragmentation index (150.17–97.42) and had the same (P = 0.134) fat concentration (0.87 g/100 g) as that of breast meat from Cobb 500 broilers (0.93 g/100 g, respectively). Breast meat from Hubbard ISA broilers had a higher (P < 0.001) polyunsaturated fatty acid concentration, especially docosahexaenoic acid, which is beneficial to human health. Aging breast fillets for 3 days at 2°C is sufficient to tenderise the meat without reducing its juiciness, which suggests that the aging process can add value to free-range meat.

Physical and chemical characteristics of spent hen breast meat aged for 7 days

2017 ◽  
Vol 57 (10) ◽  
pp. 2133 ◽  
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
G. C. Paschoalin ◽  
F. B. Ferrari ◽  
M. P. Berton ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Shear Force ◽  
Poultry Meat ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Fragmentation Index ◽  
Physical And Chemical ◽  
Water Holding

Consumption of poultry meat is increasing worldwide. However, little is known about the consumption and acceptability of meat from older hens and about the physical and chemical characteristics of this type of meat. This study evaluated the effect of broiler age and aging time on the physical properties, tenderness, chemical composition, and lipid profile of breast meat from broilers slaughtered at 6 (commercial age) and 70 weeks of age (broiler hens). The variables analysed were: colour, pH, water-holding capacity, cooking weight loss, shear force, total collagen, myofibrillar fragmentation index, chemical composition, total cholesterol, lipid oxidation, and fatty acid profile. Compared with commercial broilers, meat from broiler hens had higher shear force (from 33.45 N to 14.91 N after 3 days of aging), higher fat content, and lower cholesterol concentration. Additionally, it had more monounsaturated fatty acids and less polyunsaturated fatty acids than meat from commercial broilers. Collagen, fat, cholesterol levels and myofibrillar fragmentation index decreased with aging. The use of broiler hen meat as a raw material may be beneficial to the poultry industry because it has more fat and less cholesterol, higher intracellular water-holding capacity, and lower cooking loss than meat from commercial broilers. Moreover, because of the lower concentration of polyunsaturated fatty acids, broiler hen meat is less susceptible to lipid oxidation. Aging breast fillets for 3 days at 2°C is sufficient to tenderise the meat and reduce the amount of fat and cholesterol, suggesting that aging can be used as a technique to add value to poultry meat products.

Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age

2018 ◽  
Vol 58 (9) ◽  
pp. 1726 ◽  
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
F. B. Ferrari ◽  
A. Giampietro-Ganeco ◽  
P. A. Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shear Force ◽  
Aging Process ◽  
Control Group ◽  
Breast Meat ◽  
Free Range ◽  
Final Yield ◽  
Effects Of Aging

We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19; P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg; P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%; P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%; P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens.

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

2006 ◽  
Vol 46 (7) ◽  
pp. 885 ◽  
Author(s):  
D. L. Hopkins ◽  
F. D. Shaw ◽  
S. Baud ◽  
P. J. Walker
Keyword(s):  
Electric Current ◽  
Meat Quality ◽  
Early Phase ◽  
Shear Force ◽  
Control Group ◽  
Myofibrillar Proteins ◽  
Force Measurements ◽  
Electrical Currents ◽  
Treatment Groups ◽  
Fragmentation Index

The amount of collectable blood during the early phase of slaughter was determined for 48 lambs in 4 treatment groups: a control group (no current, no thoracic stick), a thoracic stick group only and groups subjected to a thoracic stick and either an electric current of 14 or 10 Hz frequency. The current was applied to the ‘skin-on’ carcass soon after the stunning/sticking process and subsequent to the thoracic stick, with a view to increasing the volume of blood released at that time. With both frequencies there was a small, but statistically significant (P<0.05), increase in the amount of released blood over non-stimulated treatments. Samples of M. longissimus thoracis et lumborum were aged for 1 and 5 days before freezing. Warner–Bratzler shear force measurements indicated the effectiveness of the current applications in reducing shear force with the 14 Hz waveform being superior to the 10 Hz waveform and in a related way the degradation of myofibrillar proteins was greater in meat subjected to the 14 Hz treatment when examined using the myofibrillar fragmentation index.

scholarly journals Breast meat quality of broilers fed with Californian earthworm meal and fresh earthworms (Lumbricus rubellus)

2016 ◽  
Vol 70 (5-6) ◽  
pp. 233-248
Author(s):  
Ljiljana Jankovic ◽  
Nedjeljko Karabasil ◽  
Brana Radenkovic-Damnjanovic ◽  
Marijana Vucinic ◽  
Radislava Teodorovic ◽  
...  
Keyword(s):  
Lumbricus Rubellus ◽  
Control Group ◽  
Meat Sample ◽  
Breast Meat ◽  
The Third ◽  
Ad Libitum ◽  
Meat Samples ◽  
Physical And Chemical ◽  
Experimental Group

The goal of the work was to investigate the physical and chemical characteristics of the meat of broilers fed with mixtures in which fishmeal had been replaced with fresh earthworms and worm meal. The experiment was carried out on 100 day-old chickens of both sexes, Hybro provenance, divided into 4 groups, 25 broilers each. The experiment lasted for 42 days and had three phases: the first lasted for 3 weeks, the second 2 weeks and the third 1 week. The control group of broilers were fed with complete feed for chickens for fattening, of standard fiber and chemical composition, while I and II experimental groups were fed with mixture in which fishmeal had been replaced by worm meal in an amount of 50 and 100 %, and III experimental group obtained a mixture with no fishmeal, but fresh, chopped earthworms ad libitum instead, from the 1st day to the end of the experiment. At the end of the experiment, on the 42nd day, the broilers were transported to a slaughterhouse. After individual weighing they were slaughtered, and primary processing and cooling of the carcasses were performed. Then the carcasses were cut up to the main parts and the breast samples were taken for examining the physical and sensory properties of the meat. The results of the investigation have shown that there was no difference in physical properties (colour, pH) of the breast meat (p>0.05) among the experimental groups. The breast meat sample ranking has shown that the E-II group samples were rated as the most acceptable while the least acceptable were the meat samples of the control group as well as of the group fed with food in which fishmeal was completely replaced with fresh earthworms.

scholarly journals Effect of Adding Different Levels of Flaxseed Powder as a Source of Omega-3 on the Chemical Characteristics of Karadi Carcass Lambs

2019 ◽  
Vol 32 ◽  
pp. 194-206
Author(s):  
Amera M. S. Al-Rubeii ◽  
Hemn G. Zahir
Keyword(s):  
Protein Solubility ◽  
Live Weight ◽  
Cholesterol Concentration ◽  
Control Treatment ◽  
Control Group ◽  
Chemical Characteristics ◽  
Omega 3 ◽  
Fragmentation Index ◽  
Moisture Percentage ◽  
Different Levels

The aim of the study is to determine the effect of different levels of Flaxseed powder (FP) as a source of omega-3 on the chemical characteristics of Karadi carcass lambs. Twenty male Karadi lambs aged 4-5 months were used in this study with an average live-weight of 28.00 ± 0.40 kg. The animals were randomly divided into four treatments (FP was added at the levels of 3%, 6% and 9% compared with the control group) for 88 days. At the end of the experiment, twelve lambs were slaughtered. The carcasses were kept at 4°C for 24 h. and  subjected to various physio-chemical measurements. The  results illustrated significant (p <0.05) differences in percentages of (moisture, protein, fat and ash). T1 was superior than other treatment in moisture percentage and T2 was superior in protein percentage. While, control treatment was superior in fat and ash percentages. The results pointed to significant (P<0.05) increased in Water holding capacity percentage. But concerning pH, there were no significant differences among treatments. Myofibril fragmentation index and protein solubility significantly (P<0.05) increased with FP supplementation in the ration. A significant (P<0.05) decreasing of cholesterol concentration. In contrast to that, myoglobin concentration increase with FP. The results of collagen analysis showed significant (P<0.05) differences among treatments, in soluble part in hydroxyproline concentration and collagen content value, increased but in the insoluble part the value decreased. The results showed improvement in total soluble collagen percentage in FP treatments. The results pointed to improvement (P<0.05) in the sensory evaluation in FP treatments as compared to control treatment.

scholarly journals Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

2020 ◽  
Vol 33 (3) ◽  
pp. 501-505 ◽  
Author(s):  
Ji-Han Kim ◽  
Tae-Kyung Kim ◽  
Dong-Min Shin ◽  
Hyun-Wook Kim ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shear Force ◽  
Myosin Light Chain ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
In Vitro Digestibility ◽  
Fragmentation Index ◽  
Effects Of Aging ◽  
Water Holding

Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1°C, 7 days), and DA (1°C, 0.5 m/s, 85% relative humidity [RH], 30 days).Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001).Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.

scholarly journals Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))

2012 ◽  
Vol 33 (2) ◽  
pp. 111
Author(s):  
Agus Hadi Prayitno ◽  
Firdha Miskiyah ◽  
Afina Viyunnur Rachmawati ◽  
Tombak Mahesa Baghaskoro ◽  
Bekti Putra Gunawan ◽  
...  
Keyword(s):  
Ph Value ◽  
Physical Characteristics ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Cucurbita Moschata ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
Water Holding

<p>The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as<br />the filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P&lt;0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).</p><p>(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)<br /><br /></p>

Sign in / Sign up

Export Citation Format

Share Document