scholarly journals Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat

1998 ◽  
Vol 77 (5) ◽  
pp. 765-769 ◽  
Author(s):  
S.K. Williams ◽  
K Phillips
Keyword(s):  
Broiler Chicken ◽  
Sodium Lactate ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality

2020 ◽  
Vol 99 (3) ◽  
pp. 1724-1733 ◽  
Author(s):  
Giulia Tasoniero ◽  
Hong Zhuang ◽  
Gary R. Gamble ◽  
Brian C. Bowker
Keyword(s):  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
Meat Composition ◽  
Technological Quality ◽  
Chicken Breast Meat

The effects of freeze-drying process parameters on Broiler chicken breast meat

LWT ◽  
2009 ◽  
Vol 42 (8) ◽  
pp. 1325-1334 ◽  
Author(s):  
Jelena Babić ◽  
María J. Cantalejo ◽  
Cristina Arroqui
Keyword(s):  
Process Parameters ◽  
Broiler Chicken ◽  
Freeze Drying ◽  
Chicken Breast ◽  
Drying Process ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

2009 ◽  
Vol 52 (spe) ◽  
pp. 205-211 ◽  
Author(s):  
Alexandre Oba ◽  
Mauricio de Almeida ◽  
João Waine Pinheiro ◽  
Elza Iouko Ida ◽  
Denis Fabricio Marchi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
Commercial Line ◽  
Exudative Meat ◽  
Chicken Breast Meat

The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.

scholarly journals Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Zofia Sokołowicz
Keyword(s):  
Heat Treatment ◽  
Broiler Chicken ◽  
Microwave Oven ◽  
Sensory Properties ◽  
Chicken Breast ◽  
Breast Meat ◽  
Atmospheric Air ◽  
Quality Properties ◽  
Chicken Breast Meat ◽  
Freezing Storage

The paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. The physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. The sensory evaluation was also conducted. The findings indicate that the duration of storage has effects on the quality of meat stored frozen at −20°C. Unfavourable changes (p<0.05) were observed between the first and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of flavour and aroma, were also observed. The analysis revealed significant (p<0.05) impacts of thawing methods on the meat’s quality properties, depending on the duration of freezing storage. The application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the flavor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a∗) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. The duration of freezing storage and thawing methods has impacts on the meat’s quality, including its processing value. The current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. The current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat’s best quality.

scholarly journals Differences in textural properties of cooked caponized and broiler chicken breast meat

2017 ◽  
Vol 96 (7) ◽  
pp. 2491-2500 ◽  
Author(s):  
J. U-chupaj ◽  
Y. Malila ◽  
C. Gamonpilas ◽  
K. Kijroongrojana ◽  
M. Petracci ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Textural Properties ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

Characteristics of cold-induced dark, firm, dry broiler chicken breast meat

2012 ◽  
Vol 53 (3) ◽  
pp. 351-359 ◽  
Author(s):  
S. Dadgar ◽  
E.S. Lee ◽  
T.G. Crowe ◽  
H.L. Classen ◽  
P.J. Shand
Keyword(s):  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
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
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