An Overview of Poultry Meat Quality and Myopathies

Nusairat, Basheer; Téllez–Isaías, Guillermo; Qudsieh, Rasha I.

doi:10.5772/intechopen.104474

Cited by 5 publications

(3 citation statements)

References 118 publications

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“…Color constitutes one of the most noticeable changes commonly observed in irradiated meats [104]. In general, the color of products tends to become lighter or paler, which is attributed to the breakdown of myoglobin and the formation of metmyoglobin, a brownish pigment [104][105][106]. This color change is more pronounced in red than in white meat products, such as beef and poultry, respectively.…”

Section: Physical Propertiesmentioning

confidence: 99%

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Indiarto

Irawan

Subroto

2023

Foods

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Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

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Section: Physical Propertiesmentioning

confidence: 99%

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Indiarto

Irawan

Subroto

2023

Foods

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“…In our study, the results show that dietary SC supplementation (0.6, 1, and 1.3 g/kg diet) on broiler chicks' diets significantly increases the meat collagen, when compared with the negative control group. Lysine, glycine, and proline are the major amino acid constituents in the collagen [47]. We strongly believe that the SC dietary supplementation influenced the meat collagen synthesis, due to the supplementary levels of lysine and proline, enhancing the hydroxyproline and hydroxylysine accumulation, thus the collagen formation.…”

Section: Discussionmentioning

confidence: 97%

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

et al. 2023

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The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism.

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“…The color of poultry meat is an important quality parameter as the visual appearance of meat ultimately impacts the consumer's purchasing decision and the final acceptance of the cooked product during consumption (Nusairat et al, 2022). Color parameters of the samples (L*, a*, and b*) are presented in Table 5, and color indices (Hue angle, Chroma, and ∆E) are shown in Table 6.…”

Section: Instrumental Color Parametersmentioning

confidence: 99%

The Effects of Marination With Rosehip Infusion on Quality Parameters of Turkey Breast Fillets

Serdaroğlu,

Yüncü-boyacı,

Karaman

2024

Gıda

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This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation.

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An Overview of Poultry Meat Quality and Myopathies

Cited by 5 publications

References 118 publications

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

The Effects of Marination With Rosehip Infusion on Quality Parameters of Turkey Breast Fillets

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