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

1997 ◽  
Vol 76 (11) ◽  
pp. 1587-1590 ◽  
Author(s):  
LL Young ◽  
CE Lyon
Keyword(s):  
Sodium Tripolyphosphate ◽  
Chicken Breast ◽  
Breast Meat ◽  
Binding Properties ◽  
Chicken Breast Meat

Antimicrobials for Reduction of Salmonella Contamination in Uncooked, Surface-Browned Breaded Chicken Products

2012 ◽  
Vol 75 (6) ◽  
pp. 1023-1028 ◽  
Author(s):  
GALATIOS MOSCHONAS ◽  
IFIGENIA GEORNARAS ◽  
JARRET D. STOPFORTH ◽  
DAMIEN WACH ◽  
DALE R. WOERNER ◽  
...  
Keyword(s):  
Caprylic Acid ◽  
Sodium Tripolyphosphate ◽  
Meat Product ◽  
Frozen Storage ◽  
Chicken Breast ◽  
Breast Meat ◽  
Water Control ◽  
Polyethylene Bags ◽  
Antimicrobial Treatments ◽  
Chicken Breast Meat

Surface-browned but uncooked frozen breaded chicken products have been associated with salmonellosis outbreaks due to inadequate or no cooking of the products before consumption. This study was conducted to evaluate the effect of three antimicrobials against Salmonella during manufacture of a surface-browned, uncooked frozen breaded chicken meat product. Fresh chicken breast meat portions (5 by 5 by 5 cm) were inoculated (4 to 5 log CFU/g) with Salmonella and mixed with caprylic acid (CAA; 0.5 and 1.0%), carvacrol (CAR; 0.3 and 0.5%), ɛ-polylysine (POL; 0.125 and 0.25%), or distilled water (control). Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all treatments, and the mixtures were ground (5%total moisture enhancement level) and formed into portions (9 by 5 by 3 cm). The products were breaded and surface browned by baking in an oven (208°C for 15 min) or deep frying in vegetable oil (190°C for 15 s), packaged in polyethylene bags, and stored at −20°C for 7 days. Total reductions of inoculated Salmonella in untreated control oven- or fryer-browned products after frozen storage were 1.2 and 0.8 log CFU/g, respectively. In comparison, treatment with CAA, CAR, or POL reduced initial pathogen counts by 3.3 to >4.5, 4.1 to >4.7, and 1.1 to 1.6 log CFU/g, respectively, regardless of the antimicrobial concentration and browning method. Treatment with 1.0%CAA (oven browned) or 0.5%CAR (oven or fryer browned) reduced Salmonella to nondetectable levels (<0.3 log CFU/g) in stored frozen products. These data may be useful for development of suitable antimicrobial treatments to reduce the risk of Salmonella contamination in surface-browned, uncooked frozen breaded chicken products.

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

2006 ◽  
Vol 225 (1) ◽  
pp. 75-83 ◽  
Author(s):  
Raija Lantto ◽  
Eero Puolanne ◽  
Kati Katina ◽  
Markku Niemistö ◽  
Johanna Buchert ◽  
...  
Keyword(s):  
Chicken Breast ◽  
Breast Meat ◽  
Binding Properties ◽  
Water Binding ◽  
Chicken Breast Meat

Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

2005 ◽  
Vol 10 (4) ◽  
pp. 311-315 ◽  
Author(s):  
Seong-Chun Jo ◽  
Ki-Chang Nam ◽  
Byoung-Rok Min ◽  
Dong-Uk Ahn ◽  
Sung-Hwan Cho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Methanolic Extract ◽  
Chicken Breast ◽  
Prunus Mume ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

scholarly journals Relating Induced in Situ Conditions of Raw Chicken Breast Meat to Pinking

2004 ◽  
Vol 83 (1) ◽  
pp. 109-118 ◽  
Author(s):  
K. Holownia ◽  
M.S. Chinnan ◽  
A.E. Reynolds ◽  
JW Davis
Keyword(s):  
Chicken Breast ◽  
Breast Meat ◽  
In Situ Conditions ◽  
Chicken Breast Meat

scholarly journals Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat

2017 ◽  
Vol 94 (6) ◽  
pp. 759-765 ◽  
Author(s):  
Yu Hua Wong ◽  
Oi Ming Lai ◽  
Faridah Abas ◽  
Kar Lin Nyam ◽  
Imededdine Arbi Nehdi ◽  
...  
Keyword(s):  
Chicken Breast ◽  
Deep Fat Frying ◽  
Breast Meat ◽  
Glycidyl Esters ◽  
Mcpd Esters ◽  
Chicken Breast Meat
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