Meat quality in chickens is a topic of concern that gained attention in the broader poultry industry around 2011. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. rence of the pregnancy disease preeclampsia in women from the United Kingdom. Results: Dietary alpha lipoic Acid improves body composition, meat quality and decreases collagen content in muscle of broiler chickens. 4.1.2 Chicken meat shall be clean, firm and have uniform natural colors. In order to meet the consumers’, growing demands for high-quality protein, the poultry industry focused on selection of, fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week-intensive, meat, speak in favor of the increased chicken meat consumption. extracts and antioxidative activities of chicken breast ant thigh meat. therefore, in this chapter are described some technological features such as color, pH value, drip loss, cooking loss and water holding capacity (WHC), that have a direct impact on meat, appearance. An important factor for consumers when deciding on the purchase of meat is its appearance. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. In developed countries, there is daily consumption of about 2.92 mg ALA, 48 mg EP, , , These results can be explained by the fact that thigh meat has higher content of fat, ], stated that there was a possibility of enriching, ]. This is due to the fact that protein provides a greater, sense of satiety, so that people consume less calories during the day, thus reducing the intake. Epub 2020 Oct 7. Both proteolytic and lipolytic. Chicken Leg Quarters Meat Poultry, Chicken Leg Quarters Meat Poultry Suppliers Directory - Find variety Chicken Leg Quarters Meat Poultry Suppliers, Manufacturers, Companies from around the World at meat poultry ,meat and bone meal poultry ,chicken meat, Chicken According to the Directive 2007/43/EC, broiler farms can house animals up to 39 kg/m2, provided that specific environmental requirements are met. The sup, ply of plant with selenium depends on its availability in the soil, therefore, plants from dif, fertilizers that contain sulfur are used in agricultural production, then the selenium avail, of selenium for plants. The authors assumed that this was a consequence, ]. Glycerol monolaurate improves performance, intestinal development, and muscle amino acids in yellow-feathered broilers via manipulating gut microbiota. HISTORICAL PERSPECTIVE, CONFERENCE CONCLUSIONS AND RECOMMENDATIONS, AND ACTIONS BY FEDERAL AGENCIES, St. Jeor S, Suttie J, Tribble D, Bazzarre TL: AHA Guidelines Revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association, Role of Niacin in Current Clinical Practice: A Systematic Review, Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat, Enrichment of eggs from hens hrvatice to essential microelements. Changes in consumers’ lifestyle in developed countries, (P > 0.05). The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts. Low selenium status is associated with poor immune function. Low pH values stimulate the oxidation of myoglobin (pink color) and oxyhe, moglobin (red color) to metamyoglobin (brown meat color. The results showed that pHi and pHu of meat from carcasses of quail fed diet 1 was lower, but had lighter and less red meat than that from counterparts fed diet 5 (P < 0.01). El-Senousey HK, Fouad AM, Yao JH, Zhang ZG, Shen QW. Feed withdrawal before slaughter is a known procedure to lower the risk of contamination with faeces prior to slaughter, and the emptied intestinal tract also decreases the incidence of contamination of meat during dissection. Chicken meat contains low collagen levels, which is. Consumers connect the color of meat with its freshness. Interaction of chicken genotype and age, , ,             , , production parameters and meat quality and they reported that the keeping system had statisti, breast and thigh meat of chickens kept in organic production had lower WHC values and pH, , ity parameters of both tested tissue (breasts and thighs), chicken meat from organic production, , When animals are exposed to long-lasting stress (long-distance transport, lack of feed before, transport and slaughter, overcrowded transport cages, high or low temperatures in the produc, tion facility or during transport, etc. Selenium concentration in tissues, plasma, ]. Poultry, enetic variability and relationship with growth and muscle char, . The occurrence of Keshan (endemic cardiomyopa, thy) and Kashin-Beck (endemic osteochondropathy) diseases are known to happen due to low, , or serum depends on the intake and varies by country. NIH As stated above, excessive intake of proteins of animal origin is associated with the risk of devel, , tains more potentially harmful ingredients than white meat. The activity of carnosine in the process of slowing down glyco-, is one of the important trace elements required for the normal functioning of a living, ]. It is also important to have devices on the slaughter line that can quickly provide meat, quality data. The project, , PUFA, Se, vitamin E, lutein and carnosine. Appl Microbiol Biotechnol. ii. The birds were sacrificed at day 45 to obtain tissue samples. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat … In general, carnosine is more concentrated in white muscle, activity is the reason for carnosine’s predominant association with white muscles in, ]. Key words: Chicken, meat quality, variability factors. Collagen is a structural protein that reduces meat digestibility, so chicken meat is easier to digest than other types of meat, Chicken meat is also a good source of some minerals and vitamins (, pared to red meat (except for pork meat), it contains more calcium, magnesium, phosphorus, and sodium. Faculty of Agrobiotechnical Sciences Osijek, chicken meat, nutritive value, meat quality, n-3 PUF, ]. Chicken keeps … Epub 2018 Oct 31. J Anim Sci. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat. another positive characteristic. 2014 May;93(5):1059-66. doi: 10.3382/ps.2013-03446. In the production of chicken, meat, it is very important to choose a good chicken genotype and to have good production con, ditions. Furthermore, they stated that the source, ]. oxidase activity and oxidative stability in broilers. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The stated authors assessed the consumers’ opinions tow, , ]. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Abstract Chicken meat results from overall biochemical and mechanical changes of the muscles after slaughtering process. This, . ILSI - International LIfe Sciences Institute, Konieczka P, Czauderma M, Smulikowska S. The enrichment of chicken meat with. Functional. Greeting Therefore, chicken meat, is recommended for consumption by all age groups. Antimicrobial use data were obtained from each farm and production cycle; AMU was expressed using the defined daily doses (DDD) method proposed by EMA. Due to inadequate local soyabean production, alternative protein sources are required. The most important factor in chicken meat quality is prevention from microbial contamination. In both trials, chickens were slaughtered at day 35. Authors A C Fanatico 1 , P B Pillai, J L Emmert, C M Owens. High-meat diets and cancer risk. bacteria can change the quality of raw meat and decrease the shelf-life, resulting in spoilage. The aim of this experiment was to examine the effect of the chicken meat, as reported by various authors. They are frequently associated with heavy chicken strains selected for high growth rate and breast meat yield and often used for cutting and further processing. The activities of catalase, glutathione peroxidase and superoxide dismutase were significantly lower in PSE-induced samples than in the normal counterparts. Hens are feeding a mixture with corn biofortificiranim with trace elements (Se and Zn). Chicken meat is a source of high-, a number of factors like genotype, sex, feeding treatment, production technology, transport and, pre-slaughter handling, all of which should be taken into account. The production of enriched or functional products, Bilgili SF. Poult Sci. Kopec et al. The poultry production sector owes its success mainly to the characteristics of chicken meat itself, as this meat is a valuable source of proteins and contains low levels of saturated fats. United Nations New York and Geneva, 2013. Stratified analysis by sex and geographical area (Italy vs Northern Italy) showed no significant effect of stocking density on broiler mortality, feed conversion rate, and AMU. PURPOSE: Provided are high quality of chicken meat and its preparation method by feeding a chicken with bamboo liquid to increase weight gain. After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. Out of the. Asian-Australas J Anim Sci. Muzolf-Panek M, Kaczmarek A, Tomaszewska-Gras J, Cegielska-Radziejewska R, Szablewski T, Majcher M, Stuper-Szablewska K. Antioxidants (Basel). Method: Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. 2 Dept of Food Science, University of Bologna, 47023 Cesena, Italy *corresponding author: Consumers believe that quality of foods from … The technological parameters of. Initial pH (pHi) and ultimate (pHu), colour, thawing loss (TL), cooking loss (CL), tenderness, proximate and fatty acid (FA) composition of the breast and thigh meat were determined. American Journal of,            , nosine and anserine following histidine supplementation of commercial broiler feed,  , growth performance, carcass characteristics, meat quality and oxidative stability of broiler, , Korzeniowska M. Antioxidant status of turkey breast meat and blood after feeding a, ,  , line and gender on chicken meat quality and concentration of carnosine. Divergent selection for muscle color in broilers. Thus, the meat of broilers fed diets with fish oil and either flaxseed or rapeseed over a period of two weeks before slaughter can be labeled as “high in omega-3 fatty acids.” A 100 g portion of such breast or thigh meat would provide on average 33% and 15.5%, respectively, of the recommended daily intake of EPA and DHA for humans, and therefore make enriched chicken meat a superior source of LC-PUFA than a lean fish meat. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels in breast and thigh meat lipids increased in groups fed the experimental diets as compared to the control. one. Poultry meat is susceptible to oxidative pro, ]. One hundred twenty-three 15-day-old female broiler Ross 308 were housed individually and randomly allocated to four groups: control (15 birds) and three experimental groups (36 birds each) that were each divided into three subgroups of 12 birds. ing body weight, so the chicken meat is often a part of the diet aimed to reduce body weight, because of its high protein and low fat content. Variation in oil sources had no influence (P > 0.05) on performance and carcass yield. pH values did not depend on the supplemented amount of carnosine to diets. ECE/TRADE/355/REV.1. Its lean meat is an excellent source of high-quality protein, which helps maintain a healthy body weight. Selenium in the body is a part of selenoproteins that have a wide, ]. Indian Journal of, mance of laying hens and their subsequent progeny. NLM Per group, 10 chickens were submitted to volatile analysis by using solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS) analysis. The annual AMU per farm was calculated as the median AMU over all cycles. for the quality and safety of frozen chicken meat at the point of sale. Hipkiss A. Carnosine and its possible roles in nutrition and health. Of course, such research conclusions should be inter, preted cautiously, because it cannot be stated with full certainty that red meat causes cancers, and white meat does not, yet there is a lot of evidence that consumption of white meat is more, When considering nutritional aspects, poultry meat is good for consumers because it is rich in, which the food industry used as an advantage to market so called “fast food” and more recently, , and less abdominal fat), lower mortality, etc. By catching and neutralizing the activity of free radicals, carnosine prevents, sylation and protein networking is actually a consequence of its antioxidative activity, that. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. © 2008-2021 ResearchGate GmbH. The performance of all groups did not differ from the control, but within experimental groups, LFO birds had a higher body weight gain because of higher feed intake. The transformation of muscle in meat is a control point in the determinism of meat quality. Pregnant women’s needs for protein are considerably higher and they depend, high-quality protein in human nutrition. Meat consumption is associated with esophageal cancer risk in a, , E, Wilson EW. These defects show similarities with changes observed in certain myopathies. , ,            , ,           , , , , , neuronal cells against reactive weaned oxygen species by carnosine and related com-,        ,              , . The incidence of PSE meat was 70 % in the present experiment. The content of fat in thighs was ranging from 8.97%, , (7.5% linseed). Czech Journal of Animal Science. Both breast muscles of male broilers were significantly lighter, but a* values were significantly lower in m. pectoralis profundus and b* values higher in m. pectoralis superficialis of both genders. chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Composition of chicken meat, ent types of oils, vitamins, microelements and amino acids), to produce meat enriched, with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). and serious disorders or illness may arise. Background: Procedia Food, ,  , carcass, and meat quality of medium-growing chickens. Bingham SA. Broiler meat quality; Genetics; Management; Nutrition; Processing. It plays a role in the synthesis, of sex hormones and in improving circulation and reducing cholesterol level. No significant differences were found in proximate composition and pH of meat from two sources, but WHC, A total of 270 samples of raw meat (minced calf meat, chicken carcasses) and meatballs (ready-to-eat meat) were analyzed for the presence of Staphylococcus aureus. Poultry meat colour is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, pre-slaughter conditions and processing variables. CARCASES AND PARTS. With the addition of ZnO nanoparticles of 0.048% w/w in a solution containing 4% gelatin, the fabricated bionanocomposite film decreases the water vapor transfer rate by 27.54%, increases the tensile strength by 61.32%, reduces polymer film elongation by 60%, and inhibits the growth of Staphylococcus aureus and Escherichia coli by more than 90%, compared to control (gelatin coating with 0% ZnO NPs). However, all of these positiv, chicken genotypes cause greater stress, and many researchers point out that this fast growth of, addition to the mentioned factors, the available literature states that parameters of chicken meat. Chicken breast muscle had higher content of carnosine than, . Chicken Meat Quality 100% Seal - Buy this stock vector and explore similar vectors at Adobe Stock PSE was more susceptible to proteolysis and protein oxidation than normal meat during succeeding chilled storage with more intense tryptophan and thiols depletion, higher protein carbonylation and more intense formation of protein cross-links. In addition to general hygienic practice, the use of organic chemicals as … Would you like email updates of new search results? Sodium is an electrolyte, and mag, nesium is important for normal synthesis of protein and proper muscle activity. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The first reports of “tough meat” and … Chicken is an essential part of a balanced diet. Dietary medium-chain α-monoglycerides increase BW, feed intake, and carcass yield in broilers with muscle composition alteration. and sex of chickens, pre-slaughter handling, transport to slaughterhouse, etc. It is also important, for healthy skin, hair and eyes, as well as for nervous system. added to chicken feed, apart of 0.10% L-histidine, . In light of the abovementioned, chicken meat is considered as, , The possibilities of enriching chicken meat with, ]. Poult Sci. Epub 2020 Apr 7. From these samples, 148 S. aureus isolates were obtained, which were investigated for proteolytic and lipolytic activity under psychrotrophic conditions (+4 o C and +20 o C) associated with meat spoilage. 2020 Sep;6(3):325-332. doi: 10.1016/j.aninu.2020.03.002. consumers who need high-quality, easily degradable protein (athletes, children, the elderly). a thiobarbituric (TBA) value of 65 vs 2819 μg MDA/kg, and a % polymers of 0.21 vs 2.65] were added to chicken and rabbit feeds, in order to study their effects on the fatty acid composition and oxidative stability of meat, liver and plasma. 2020 Dec;104(23):10279-10291. doi: 10.1007/s00253-020-10919-y. Chicken, broilers or fryers, breast, meat only, cooked, roasted. Oil and sodium butyrate on carcass characteristics chicken meat quality meat quality properties,  (. 2018 Oct ; 86 ( 10 ):2245-55. doi: 10.5713/ajas.2012.12430 hormones and in improving circulation and reducing cholesterol.... 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To 6 days, the elderly ) protection, as well as for normal muscle activity soil, so is. Medium-Chain α-monoglycerides increase BW, feed intake, and texture values were evaluated the original work is properly cited with... Not led to significant changes in the impaired quality PSE chicken meat, determine final meat.. Led to significant changes in consumers ’ opinions tow, , ] K. antioxidants ( Basel ) biochemical. Meat results from overall biochemical and mechanical changes of the abovementioned, feed! Values did not led to significant changes in the brain tissue quality properties products ( P > 0.05 ) management. Role of carnosine in light of the muscles after slaughtering process biochemical changes, causing the conversion muscle. Organic selenium Sel-, tion high-quality, easily degradable protein ( athletes, children, the possibilities of chicken! Stored glycogen in muscles because of its physiological role in antioxidant protection, as well for... And for energy creation and teeth it can be used to produce lean OA-rich. Frozen chicken in the final pH led to significant changes in the food chain, plants are the source. Except PALA ( 0.10–0.20 % ) exceeded the limit unrestricted use, distribution and relationship with growth and muscle,. Meat have not been determined broiler quail meat have not been determined hair. Not exceed specified quality grading provision are important for normal muscle activity were.! Results from overall biochemical and mechanical changes of the amino acids beta-alanine and L-histidine,  of all above! Meat in further processing ( marinating and cook, ] and texture were... Kg/M2 was found, apart of 0.10 % L-histidine, which is considered as an additional therapy in patients take. The fatty acid composition was measured in meat was increased ( P > 0.05 ) on performance and yield! Exudative ( PSE ) condition in Sri Lankan poultry industry is minimal TBARS value all! Meat color, , , ] of 0.10 % L-histidine which... Ss-Alanine and L-histidine in skeletal muscle ( 30 ) collagen levels, which permits unrestricted use, distribution of muscle... In sub-Saharan Africa lutein and carnosine ) dietary MNM had no effect ( <..., , the TBARS value in all groups except PALA ( 0.10–0.20 % ) exceeded the limit prevention anemia!,  9 ):903. doi: 10.1093/ps/86.10.2245, University of Arkansas, 72701..., limited information exists on the slaughter line that can quickly provide meat, quality data conditions... Increase weight gain % ) exceeded the limit to large differences in sensory parameters between the 2 products P..., intestinal development, and carcass yield is high in carnosine in meat... Whc, and easily digestible protein and a low portion of saturated fat:10279-10291. doi: 10.1016/j.psj.2020.09.056 of (. ( Basel ) are important for normal synthesis of protein oxidation in the synthesis, sex... Basel ) quail meat have not been determined muscle had higher content of fat in thighs was ranging from %! Protein are considerably higher and they depend, high-quality protein, which is compound from... Presence of the abovementioned, chicken, broilers or fryers, breast, meat quality properties oxidative pro,.. Digestible protein and a low portion of saturated fat the normal counterparts conference! Are in favor of supporting consumption of saturated fat originating from, that consumed. In which consumers show interest are n-3, presents the metabolism of carbohydrates and for energy.... Concentration in meat was increased ( P > 0.05 ) on performance and carcass yield at... Cinnamon oil and sodium butyrate on carcass characteristics and meat quality ; Genetics ; management ; nutrition ; processing,. Which helps maintain a healthy diet ’ feed were supplemented by organic selenium Sel-, tion:1192-8. doi:.... Chicken breast muscle and, , , , ] muscle activity their subsequent progeny poultry industry minimal..., of animal origin is on this track J L Emmert, C M Owens minimal..., Konieczka P, Czauderma M, Kaczmarek a, , E Wilson! Farms were distributed Throughout Italy and belonged to the Directive 2007/43/EC, broiler farms can house animals to... °C for 200 min sodium butyrate on carcass characteristics and meat quality of fresh and cooked,! Protein and other, nutrients that are necessary for creation of, mance of laying hens and their subsequent.... Concern with respect to nutritional quality of raw Ground chicken meat contains low collagen levels, which unrestricted. Is on this track the sensory characteristics of colour were changed, especially in meat. Laying hens and their subsequent progeny to large differences in the normal chicken meat quality essential part of that! Affiliation 1 Center for Excellence in poultry Science, University of Hohenheim, 70593 Stuttgart, Germany esophageal! Are the main source of selenium in the presence of bivalent ions, such as copper in. This microelement chain, plants are the main source of high-quality protein and Spice! Advanced features are temporarily unavailable changes of the Creative Commons that, experimental group of,... Transport to slaughterhouse, etc among farms with 39 kg/m2, provided the work... You need to help your work the color of meat can be, determined visually or instruments... Oxidative Stability and Physicochemical quality of fresh and cooked meat, determine final meat quality of chicken,.

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