A randomized complete block design with 3 replications (n=144) was utilized to evaluate the effects of feeding distillers dried grains with solubles (DDGS; 0% control and 8%) on broiler breast and thigh meat quality. Electrical stunning was performed, and broiler carcasses were scalded, picked, and eviscerated using commercial prototype equipment. At 4 h postmortem, carcasses were removed from the chill tank and breast and thigh removal was performed. Color, pH, cooking loss, and shear force values were measured on breasts that were removed from the right side of the carcass. Breasts removed from the left side of the carcass were utilized for sensory testing. Thigh meat was evaluated for TBA reactive substances and fatty acid composition. On average, no differences (P>0.05) existed among the DDGS and control treatment with regards to color (CIE L*, a*, b*), ultimate pH, cooking loss, and shear values. In addition, no differences (P>0.05) existed among treatments regarding the acceptability of texture, but the control treatment was slightly preferred (P<0.05) over the DDGS treatment with respect to flavor and overall acceptability. However, both treatments received scores of "like moderately" on the hedonic scale, and consumers who liked the chicken breasts "moderately" or "very much" (over 50% of the panelists) did not differentiate between the 2 treatments. In addition, in a sensory difference test, consumers could not differentiate (P>0.05) between the control and DDGS treatment. Fatty acid composition varied slightly (P<0.05) between treatments. The DDGS treatment had a greater (P<0.05) percentage of linoleic and total polyunsaturated fatty acids, indicating that it may be slightly more susceptible to oxidation. Overall, data suggest that both feeding treatments yielded high-quality breast and thigh meat with minimal product differences.

A completely randomized design with 7 replications (n = 7, treatments = 5 with 8 subsamples per treatment) was used to evaluate the effects of feeding various levels of distillers dried grains with solubles (DDGS; 0, 6, 12, 18, and 24%) on broiler breast and thigh meat quality. Broilers were harvested in a pilot scale processing plant with commercial prototype equipment at 42 d of age. The right half of each breast was evaluated for pH, instrumental color, cooking loss, proximate analysis, and tenderness. The left half of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition, fatty acid composition, and TBA reactive substances. Breast meat from broilers that were fed DDGS had a higher (P < 0.05) pH than those from the control diet. In addition, the 18 and 24% DDGS treatments yielded breast meat with higher (P < 0.05) pH values than the 6% DDGS treatment. No differences existed (P > 0.05) among breast meat from the different treatments with respect to cooking loss, instrumental color, and consumer acceptability, but breast meat from the control (0% DDGS) treatment had slightly lower (P < 0.05) shear force than breast meat from the 18 and 24% DDGS treatments. In addition, no differences (P > 0.05) existed among proximate composition of breast and thigh meat from the control and DDGS treatments. As DDGS concentration increased, there was a linear increase (P < 0.05) in linoleic and polyunsaturated fatty acids, which indicates a greater potential for lipid oxidation. The TBA reactive substances values were greater (P < 0.05) for the 18 and 24% DDGS treatments at d 5 when compared with the control and 6% DDGS treatments, which indicates increased oxidation. Overall, data suggest that all treatments yielded high-quality breast meat and that thigh meat quality was similar among treatments containing 0 to 12% DDGS, but higher inclusion levels led to thigh meat that was more susceptible to oxidation.

Lauric arginate (LAE) at concentrations of 200 ppm and 800 ppm was evaluated for its effectiveness in reducing cold growth of Listeria monocytogenes in whole milk, skim milk, and Queso Fresco cheese (QFC) at 4°C for 15 to 28 d. Use of 200 ppm of LAE reduced 4 log cfu/mL of L. monocytogenes to a nondetectable level within 30 min at 4°C in tryptic soy broth. In contrast, when 4 log cfu/mL of L. monocytogenes was inoculated in whole milk or skim milk, the reduction of L. monocytogenes was approximately 1 log cfu/mL after 24 h with 200 ppm of LAE. When 800 ppm of LAE was added to whole or skim milk, the initial 4 log cfu/mL of L. monocytogenes was nondetectable following 24 h, and no growth of L. monocytogenes was observed for 15 d at 4°C. With surface treatment of 200 or 800 ppm of LAE on vacuum-packaged QFC, the reductions of L. monocytogenes within 24 h at 4°C were 1.2 and 3.0 log cfu/g, respectively. In addition, the overall growth of L. monocytogenes in QFC was decreased by 0.3 to 2.6 and by 2.3 to 5.0 log cfu/g with 200 and 800 ppm of LAE, respectively, compared with untreated controls over 28 d at 4°C. Sensory tests revealed that consumers could not determine a difference between QFC samples that were treated with 0 and 200 ppm of LAE, the FDA-approved level of LAE use in foods. In addition, no differences existed between treatments with respect to flavor, texture, and overall acceptability of the QFC. Lauric arginate shows promise for potential use in QFC because it exerts initial bactericidal activity against L. monocytogenes at 4°C without affecting sensory quality.

Use of an agglomerated phosphate blend with a high pH (AGSP) maximized the yield of catfish fillets that were marinated through multineedle injection. In addition, STP and agglomerated phosphate blends increased the yield and tenderness of catfish fillets when compared to the nonmarinated control.

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