Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Abstract

Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. ______________________________________________________________________________________

Independent and combined effects of Satureja khuzistanica essential oils and dietary acetic acid on fatty acid profile in thigh meat in male broiler chicken

“…Most commercial chicken meat is always criticized for insalubrious composition of fatty acids notwithstanding several desired nutritional features, such as high protein and low lipid content ( Tan et al., 2018 ). Chicken meat should ensure greater content of n-3 fatty acids ( FA ), a balanced n-3 polyunsaturated fatty acids ( PUFA )/n-6 PUFA ratio, and a proper PUFA/saturated FA ratio ( PUFA/SFA ) because solid evidence exists to support their roles in reducing the risk of certain metabolic diseases such as coronary artery disease, hypertension, diabetes, inflammatory, and autoimmune disorders ( Briggs et al., 2017 ).…”

Red milkwood (Mimusops zeyheri) seed meal can replace maize meal in Japanese quail finisher diets without compromising growth performance, feed economy and carcass yield

“…The demand for broiler chicken meat continues to increase in SSA and SA and is envisaged to continue increasing annually up to 2050 ( Thornton, 2010 ). Compared to red meats, broiler chicken meat is relatively more affordable as its price per unit mass is lower ( Tan, De Kock, Dykes, Coorey & Buys, 2018 ). When compared to red meats, chicken meat has a higher protein, lower fat (saturated fat and cholesterol) content thus making it a healthier product ( Kim, Do & Chung, 2017 ; Qi et al., 2018 ).…”

Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat

“…Although the positive effects of power ultrasound for mass transfer processes has been demonstrated, very few studies have looked at how different US frequencies can influence marination time and meat qualities, such as texture and secondary lipid oxidation in poultry meat. Although the use of marination methods like immersion and injection can improve meat quality, these methods can still take a long time to achieve the desired attributes [15]. Hence, the aim of this study was to evaluate the use of different ultrasonic frequencies as a tool to accelerate salt diffusion for chicken marination under cold processing conditions; the effects of each frequency (25, 45, 130 kHz) on key meat quality parameters were investigated.…”