scholarly journals Microbiological quality of chicken breast meat after application of thyme and caraway essential oils

10.5219/759 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Simona Kunová ◽  
Lucia Zeleňáková ◽  
Ľubomír Lopašovský ◽  
Martin Mellen ◽  
Jozef Čapla ◽  
...  
Keyword(s):  
Essential Oils ◽  
Microbiological Quality ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Influence of cutting room temperature on the microbiological quality of chicken breast meat

2016 ◽  
Vol 68 (3) ◽  
pp. 814-820 ◽  
Author(s):  
A.P.R. Cintra ◽  
M.C.G. Andrade ◽  
M.M. Lazarini ◽  
D.C.S. Assis ◽  
G.R. Silva ◽  
...  
Keyword(s):  
Environmental Contamination ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Chicken Breast ◽  
Breast Meat ◽  
Salmonella Spp ◽  
Staphylococcal Enterotoxins ◽  
Staphylococcus Spp ◽  
Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

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.

Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils

2010 ◽  
Vol 75 (8) ◽  
pp. M528-M535 ◽  
Author(s):  
Florinda Fratianni ◽  
Laura De Martino ◽  
Antonio Melone ◽  
Vincenzo De Feo ◽  
Raffaele Coppola ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Hong Zhuang ◽  
Michael J. Rothrock Jr. ◽  
Kelli L. Hiett ◽  
Kurt C. Lawrence ◽  
Gary R. Gamble ◽  
...  
Keyword(s):  
Cold Plasma ◽  
Treatment Time ◽  
Microbiological Quality ◽  
Chicken Breast ◽  
Meat Color ◽  
Breast Meat ◽  
Commercial Plant ◽  
Food Borne ◽  
Meat Samples ◽  
Chicken Breast Meat

The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major). Raw broiler breast meat was collected from a local commercial plant. Noninoculated meat samples and meat samples inoculated with Campylobacter and Salmonella were packed in polymeric trays with air. The packaged samples were CP-treated at 70 kV for different times (0, 60, 180, or 300 sec) and stored at 4°C for 5 days. Microbial counts (psychrophiles, Campylobacter, Salmonella) and meat color (International Commission on Illumination (CIE) L∗a∗b∗) were measured before CP treatments and after 5 days of posttreatment storage. Psychrophile growth was inhibited (P<0.05), and both food-borne pathogens were reduced (P<0.05) by more than 90% with CP treatments regardless of treatment time. No differences in pathogenic bacterial counts were observed between the three treatment times; however, increasing treatment time beyond 60 sec resulted in additional inhibition of psychrophilic growth. There were no differences (P>0.05) in a∗ and b∗ values between pretreatment and posttreatment plus storage; however, all CP treatments resulted in increased L∗ value (P<0.05). Results indicate that in-package CP treatments can be used to reduce both microbial spoilage and food-borne pathogen risks, which could increase microbial food safety, although it may result in an overall paler breast meat, and the reduction (about 1 log) in pathogenic and spoilage microbes are limited.

scholarly journals Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat

2001 ◽  
Vol 80 (4) ◽  
pp. 501-507 ◽  
Author(s):  
C.C. Contreras ◽  
N.J. Beraquet
Keyword(s):  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
Author(s):  
N. Dzinic ◽  
Dj. Okanovic ◽  
M. Jokanovic ◽  
T. Tasic ◽  
V. Tomovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Quality ◽  
Carcass Weight ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

scholarly journals The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

2013 ◽  
Vol 40 (2) ◽  
pp. 131-137 ◽  
Author(s):  
Amali U. Alahakoon ◽  
Young Sik Bae ◽  
Hyun Joo Kim ◽  
Samooel Jung ◽  
Dinesh D. Jayasena ◽  
...  
Keyword(s):  
Calcium Lactate ◽  
Chicken Breast ◽  
Microbial Quality ◽  
Breast Meat ◽  
Onion Peel ◽  
Chicken Breast Meat

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.

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