(2016) Effect of packaging method and cold-storage time on chicken meat quality, CyTA -Journal of Food, 14:1, 41-46, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) (CO 2 /N 2 = 3:7) on the physicochemical properties and sensory attributes in chicken breast meat during storage at 2ºC±0.5ºC for 5, 10 and 15 days. Results showed that storage time influenced the physicochemical properties, except sensory attributes, shear force and shear energy of chicken meat. The extended storage time was causing an increase in the pH value, drip loss and in values of color parameters (L, a* b*) in chicken meat. Moreover, the packaging method affected values of drip loss, cooking loss and shear force. Fresh meat (0 days of storage) was characterized by the highest overall quality assessed with the semi-consumer scaling method. Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.Keywords: chicken; meat quality; vacuum packaging; modified-atmosphere packaging Este estudio se realizó para determinar los efectos del envase al vacío (VP) y el envase en atmosfera modificada (MAP) (CO 2 /N 2 = 3:7) en las propiedades fisicoquímicas y los atributos sensoriales de la pechuga de pollo durante el almacenamiento a 2ºC ± 0,5ºC durante 5, 10 y 15 días. Los resultados mostraron que el tiempo de almacenamiento influenció en las propiedades fisicoquímicas, excepto en los atributos sensoriales, la fuerza cortante y el esfuerzo cortante de la carne de pollo. La extensión del tiempo de almacenamiento causó un aumento en el valor pH, la pérdida de goteo y los valores de los parámetros de color (L, a* b*) de la carne de pollo. Además, el método de envase afectó a los valores de pérdida de goteo, pérdida de cocción y fuerza cortante. La carne fresca (0 días de almacenamiento) se caracterizó por la mayor calidad total evaluada con el método de escala del semi-consumidor. Se observó que el tiempo de almacenamiento y el método de envase habían ejercido efectos significativos en los parámetros fisicoquímicos determinados de forma instrumental y en los atributos sensoriales de la carne evaluada con el método de escala

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Despite consumers' belief that access to an outdoor range improves chicken welfare, still little is known about whether this is true and whether individual ranging profiles relate to the birds' welfare. The aim of the present study was to identify and compare welfare issues of the traditional broiler hybrid Sasso and the Polish heritage chicken Green-legged Partridge, having outdoor access, and examine if the birds' welfare status was associated with the ranging profile: outdoor-preferring, moderate-outdoor, and indoor-preferring. In August 2018, 60 non-beak trimmed birds per genetic strain were housed in groups of 10 from weeks 5 to 10, under conditions exceeding EU requirements of organic meat chicken production. Each pen had access to an individual outdoor range that was video-recorded continuously to obtain frequencies of individual birds' use of the ranges. Plumage condition, comb pecking wounds, skin injuries, dirtiness, toe damage, eye pathologies, footpad dermatitis, hock burns, respiratory infections, diarrhea, and walking difficulties were assessed at the end of the experiment. Statistical analysis was conducted applying generalized linear mixed models, with binomial distribution and logit link using SAS software, applying breed and ranging profile as fixed factors and their interaction, with pen as random factor. A tendency for more respiratory infections was observed in Sasso birds from each ranging profile, as compared to matching ranging profiles presented by Green-legged Partridges (outdoor-preferring: P = 0.0012; moderate-outdoor: P < 0.0001; and indoor-preferring: P = 0.0247). Indoor-preferring Green-legged Partridges tended to present more respiratory infections, as compared to the 2 other ranging profiles within the breed (outdoor-preferring: P = 0.0291; moderate-outdoor: P = 0.0448). Regardless of the breed, toe damages were more frequent in indoor-preferring birds, as compared to other ranging profiles ( P = 0.017). It remains unknown whether the use of outdoor areas prevents development of welfare issues or if birds with a suboptimal welfare condition become indoor-preferring individuals.

The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

The aim of this study was to determine growth performance, meat quality, and oxidative changes in breast muscles depending on the genotype and age of broiler chickens. The experiment was conducted on 1080 chickens: fast-growing Cobb 500, medium-growing Hubbard JA957, and a slow-growing experimental line. Chickens from all genetic groups were reared on litter for 8 weeks, but from the 5th week of age, 15 chickens from each group were slaughtered every week. After slaughter at weeks 5, 6, 7, and 8 of chickens' lives, their muscles were sampled for chemical composition, fatty acid profile, and cholesterol. Contents of reduced glutathione and ascorbic acid were determined as well. The fast-growing chickens achieved the highest daily gain and daily meat weight gain compared with the medium-growing chickens and the slow-growing experimental line. Meat of the fast-growing and medium-growing chickens was characterized by antioxidative potential decreasing with age, which was manifested by a decreased content of reduced glutathione. In turn, the slow-growing experimental line showed the lowest content of reduced glutathione (85.2 U/mL) in the sixth week and a systematic growth with age.

The aim of this study was to determine the effect of rearing system (with and without outdoor access) on carcass composition and meat quality in slow-growing chickens. The highest shear force was found for the breast muscles of chickens from the outdoor group. Breast (P < 0.05) and leg (P < 0.01) muscles of the birds from the outdoor group were characterized by the highest content of vitamin E. Therefore, differences were observed in fatty acid composition. A lower level of saturated fatty acid (SFA) (P < 0.01), a higher level of n-3 polyunsaturated fatty acid (PUFA) (P < 0.05), and a lower n-6/n-3 PUFA ratio (P < 0.01) were found in breast and leg muscles of chickens from the outdoor group. The breast muscles of chickens from the outdoor group were characterized by a higher level of monounsaturated fatty acids (MUFA) (P < 0.01) and a lower level of n-6 PUFA (P < 0.05). The rearing system may modify the health-promoting properties of meat.

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This study evaluated the effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. Forty ostriches were raised in two groups (OSe and IOSe, diets supplemented with an organic form and an inorganic form of selenium, respectively). The form of selenium had no influence on chemical composition of ostrich muscle. Although, there were no significant differences in total content of SFA, MUFA and PUFA, the content of LA and EPA was higher in the muscles of ostriches which were put on a diet supplemented with an organic form of selenium, what resulted in lower n-6/n-3 fatty acids ratio in OSe group (9.99) in comparison to IOSe group (11.70). The results of the study indicate that dietary organic selenium supplementation improves the quality of the ostrich meat as related to the health promoting properties (LA, EPA and selenium content) of meat