Effectiveness of Hot Water Pasteurization for Thermal Inactivation of Listeria on Fully Cooked and Vacuum Packaged Chicken Breast Meat Products

2007 ◽  
Author(s):  
Li Min ◽  
Abani Pradhan ◽  
Lisa Cooney ◽  
Yanbin Li
Keyword(s):  
Thermal Inactivation ◽  
Meat Products ◽  
Hot Water ◽  
Chicken Breast ◽  
Breast Meat ◽  
Fully Cooked ◽  
Chicken Breast Meat

Lethality of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat Products during Postcook In-Package Pasteurization

2003 ◽  
Vol 66 (2) ◽  
pp. 242-248 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
J. A. MARCY
Keyword(s):  
Confidence Level ◽  
Meat Product ◽  
Meat Products ◽  
Hot Water ◽  
Listeria Innocua ◽  
Chicken Breast ◽  
Breast Meat ◽  
Fully Cooked ◽  
Inoculation Study ◽  
Chicken Breast Meat

The process lethality model was used to predict the thermal kill of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat during hot-water postprocess pasteurization. Time-temperature profiles of the meat samples during treatment and D-values (decimal reduction times) and z-values (change in temperature required to change the D-value) for Salmonella and L. innocua in the same meat product were used in the prediction of lethality. The results of the model prediction were compared with those of the inoculation study for the same meat product at a 95% confidence level of up to 107 CFU/g for Salmonella and L. innocua. The thermal lethality predictions obtained with the process lethality model for Salmonella and L. innocua were within the 95% confidence level for the experimental data from the inoculation study, suggesting that the process lethality model was a useful tool for the determination of the kill of Salmonella or L. innocua at up to 107 CFU/g in fully cooked chicken breast meat products during postprocess pasteurization with hot water.

scholarly journals Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

2011 ◽  
pp. 55-62 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Snezana Savatic ◽  
Tatjana Tasic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Paprika Oleoresin ◽  
Experimental Group ◽  
Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

scholarly journals Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 327-334
Author(s):  
Rozzamri Ashari ◽  
Atiqah-Izyannie A.M. ◽  
Mat Yusoff M. ◽  
Ismail Fitry Mohamed Rashedi
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Fat Content ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
High Moisture ◽  
Overall Acceptability ◽  
Chicken Breast Meat

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing

1999 ◽  
Vol 62 (9) ◽  
pp. 980-985 ◽  
Author(s):  
R. Y. MURPHY ◽  
B. P. MARKS ◽  
E. R. JOHNSON ◽  
M. G. JOHNSON
Keyword(s):  
Thermal Processing ◽  
Thermal Inactivation ◽  
Process Condition ◽  
Medium Composition ◽  
Chicken Meat ◽  
Listeria Innocua ◽  
Chicken Breast ◽  
Breast Meat ◽  
Salmonella Spp ◽  
Chicken Breast Meat

Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

A 2-Step Cooking Method of Searing and Hot Water Pasteurization to Maximize the Safety of Refrigerated, Vacuum Packaged, Chicken Breast Meat

2007 ◽  
Vol 72 (4) ◽  
pp. M113-M119 ◽  
Author(s):  
D.K. Enns ◽  
P.G. Crandall ◽  
C.A. O'Bryan ◽  
C.L. Griffis ◽  
E.M. Martin
Keyword(s):  
Hot Water ◽  
Chicken Breast ◽  
Breast Meat ◽  
Cooking Method ◽  
Chicken Breast Meat

Assessment of Mathematical Models for Predicting Staphylococcus aureus Growth in Cooked Meat Products

2002 ◽  
Vol 65 (4) ◽  
pp. 659-665 ◽  
Author(s):  
A. M. CASTILLEJO-RODRÍGUEZ ◽  
R. M. GARCÍA GIMENO ◽  
G. ZURERA COSANO ◽  
E. BARCO ALCALÁ ◽  
M. R. RODRÍGUEZ PÉREZ
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Models ◽  
Meat Products ◽  
Chicken Breast ◽  
Breast Meat ◽  
Bias Factor ◽  
Cooked Ham ◽  
Support Tools ◽  
Cooked Meat ◽  
Chicken Breast Meat

The growth of Staphylococcus aureus in commercially available vacuum-packaged cooked ham, turkey breast meat, and chicken breast meat stored at 2.3, 6.5, 10, 13.5, and 17.7°C was studied. Growth rates observed in these food products were compared with those predicted on the basis of various growth models found in the literature and with those generated by the Pathogen Modeling Program and the Food MicroModel software using graphical and mathematical analysis for performance evaluation. In general, the models studied overestimated the growth of S. aureus. The Dengremont and Membré model most closely matched the observed behavior of S. aureus in ham and chicken breast meat, with bias factors of 1.56 and 1.09, respectively. The Eifert et al. model accurately described the growth of S. aureus in turkey breast meat, with a bias factor of 1.51. The remaining models provided safe predictions of the growth rate of S. aureus, but with poor accuracy. Predictive microbiology models have an immediate practical application in improving microbial food safety and quality and are very useful decision support tools, but they should not be used as the sole determinant of product safety.

scholarly journals Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2641
Author(s):  
Ana Kaić ◽  
Zlatko Janječić ◽  
Silvester Žgur ◽  
Monika Šikić ◽  
Klemen Potočnik
Keyword(s):  
Pectoralis Major Muscle ◽  
Meat Product ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Meat Samples ◽  
Chicken Breast Meat

Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (P > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

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