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The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).

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The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [ NORM ], moderate [ MOD ], and severe [ SEV ]) of the white striping ( WS ) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pectoralis major muscles of each treatment were obtained from Nicholas breed male and female turkeys, reared and slaughtered in the center-west region of Brazil. The whole breasts of the turkeys were used for macroscopic classification, weight evaluation, and morphometric measurements. Then, the pectoralis major muscle was separated for histological evaluation and qualitative physicochemical analyses, namely ventral and dorsal color (L∗, a∗, and b∗), pH value, water holding capacity ( WHC ), cooking loss ( CL ), shear force ( SF ) (Meullenet-Owens Razor Shear [ MORS ] and Warner-Bratzler), sarcomere length, total, soluble, and insoluble collagen contents, proximate composition (protein, lipids, moisture, and ash), cholesterol content, and fatty acid profile. The results showed that muscles affected by myopathy, both MOD and SEV, exhibited larger weights (around 2.8 kg) compared to NORM muscles (1.3 kg) and a significant increase ( P < 0.05) in the diameter of the fibers. The increase in the degree of severity of the myopathy increased ( P < 0.05) the value of L∗ of the dorsal part and ventral part of the muscle. No differences ( P > 0.05) were observed in the pH, CL, and WHC values of the muscles, whereas the MORS and Warner-Bratzler SF of the SEV fillets resulted in significantly lower shear values ( P < 0.05) compared to the NORM fillets. In addition, the MOD and SEV fillets presented lower values of protein ( P < 0.05) than NORM fillets. No significant differences ( P > 0.05) were observed for moisture and lipid and cholesterol contents. Meat with MOD and SEV severity of WS myopathy had higher ( P < 0.05) concentrations of total and insoluble collagen. Thus, the presence of WS myopathy in MOD and SEV degrees affected a large part of the histological and quality characteristics evaluated.

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

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