The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.
The present study was aimed at examining the antibacterial effects of non-thermal
decontamination processes, which are equivalent to thermal treatment, to ensure
microbiological safety of raw ground chicken.
Escherichia coli
or
Salmonella
were inoculated into 25 g of raw ground chicken
samples. The raw ground chicken samples were non-treated or treated with high
hydrostatic pressure (HHP) at 500 MPa (1–7 min), light-emitting diode
(LED) irradiation at 405 nm wavelength (30–120 min), and heat at
70°C, 90°C (1–60 min), and 121°C (1–15 min).
E. coli
and
Salmonella
cell counts were
enumerated after treatments. Moreover, the color parameters of treated raw
ground chicken were analyzed. HHP treatment reduced
E. coli
and
Salmonella
cell counts by more than 5 Log CFU/g and more
than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were
equivalent to those of thermal treatment. However, LED irradiation reduced
Salmonella
cell counts by only 0.9 Log CFU/g after 90 min
of treatment, and it did not reduce
E. coli
cell counts for 90
min. Compared with those of the non-treated samples, the
Δ
E
(total color difference) values of the samples
treated with HHP were high, whereas the Δ
E
values of the
samples treated with LED irradiation were low (1.93–2.98). These results
indicate that despite color change by HHP treatment, HHP treatment at 500 MPa
could be used as a non-thermal decontamination process equivalent to thermal
treatment.
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