Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Abstract

In this study, we aimed to investigate the meat quality characteristics, bioactive compound content, and antioxidant activity during refrigerated storage of breast meat of Arbor Acres broilers (carcass weight: 1.1 kg, raised for 35 D) obtained from a conventional farm ( BCF , n = 30) and an animal welfare farm ( BAF , n = 30) in Korea. The BCF and BAF did not differ in their proximate composition, color, water-holding capacity, creatine, creatinine, and carnosine contents. However, the shear force value was significantly higher in BAF than in BCF ( P < 0.05). The 2-thiobarbituric acid reactive substance ( TBARS ) levels in BCF on days 7 and 9 were significantly higher than those in BAF ( P < 0.001). During storage, the total volatile basic nitrogen ( VBN ) content of BAF was significantly lower, except on day 1. The fatty acid composition of samples was not affected by the storage period, however, saturated fatty acid and unsaturated fatty acid contents did differ among the types of farm systems ( P < 0.05). Although the creatine, creatinine, and carnosine contents in BAF and BCF did not differ significantly, the carnosine and creatinine contents decreased with the increase in storage period ( P < 0.05). The anserine content of BAF was significantly higher than that of BCF throughout storage. Superoxide dismutase activity was not affected by the type of farm system but was affected by storage period. Overall, BAF showed lower pH, microorganism, TBARS, and VBN values, and higher anserine contents than BCF. These findings can serve as reference data for the evaluation of chicken meat quality of broilers raised in animal welfare farm and conventional farm.

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

“…Generally, vacuum packing and the precise temperature control used in the SV treatment of meat products can inhibit lipid oxidation and aerobic bacterial growth during storage, which improve storage stability [3,25]. TBARS concentration is generally used as an indicator of lipid oxidation extent in meat products, which is positively correlated with off-flavor intensity [19,26]. In the current study, SV pork patties with searing tended to exhibit lower TBARS contents compared to patties without searing at 0 and 49 d of cold storage (p < 0.05).…”

“…The cell was horizontally shaken and incubated at 37 • C for 2 h. The mixture was titrated with 0.02 N H 2 SO 4 . The experiment was conducted in triplicate, and VBN content was calculated using a method previously described by Kim et al [19]. Then, 10 g of SV cooked patty was homogenized with 90 mL sterilized saline solution using a homogenizer (Pulsifier PUL100E, Microgen Bioproducts Ltd., Surrey, UK).…”

Revestimento bioativo à base de fécula de mandioca (Manihot esculenta) e beterraba acrescido de óleo de copaíba bálsamo (Copaifera officinalis) para conservação de carne bovina in natura

“…Comparando os resultados do estudo, com os outros semelhantes (Pereira, et al, 2006;Limoni, et al, 2017;Zhang, et al, 2018), pode-se notar que o leve aumento do pH ou sua estabilidade podem ocorrer devido a redução das reservas de glicogênio ainda presente no músculo.Em relação a coloração, este é um dado que deve ser considerado devido à importância comercial já que o consumidor, ao comprar gêneros alimentícios, é atraído pelo aspecto visual (Kim, et al, 2020;Rodrigues & Pozza, 2020;Salueña, et al, 2019). Neste sentido, os valores de a*>0 indicam que foram positivos e predominaram a coloração vermelha, característica da carne e mais atraente na hora da compra, estes dados podem ser observados na Figura 1.…”

“…A amostra OCB apresentou uma maior estabilidade em seus valores, iniciando com 42,7 ± 0,8 aos primeiros 20 minutos, ao 4º dia, 41,55 ± 0,91 e ao 7º dia, 40,58 ± 7,11. No Al-Hijazeen, et al, 2016;Kim, et al, 2020). Desse modo, os resultados encontrados no presente estudo podem estar relacionados a baixa dosagem, uma vez que segundo Burt (2004), para obter resultados favoráveis podem ser necessárias mais que duas vezes a dosagem bactericida encontrada in vitro para aplicação efetiva nos alimentos.…”

Comparison of Meat Quality Characteristics and Aromatic Substances of Korean Native Black Goat Ribs by Different Sex

“…pH is closely related to the quality of meat, and parameters such as the water-holding capacity and age are instrumental for evaluating meat quality [14]. Kim et al [10] reported that the pH of the KNBG loin is 5.5. In the present study, the pH of ribs was 6.21-6.46, which is higher than that of the loin.…”