Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights

Abstract

The objective of our study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) [Neutral (K=3300−3700); Warm (K=3000−2500) and Cool (K=5500−6000)] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4 ∘C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (p < 0.05) compared to the other groups. For the fatty acid profiles of the meat, higher values were found for monounsaturated fatty acids (MUFAs) such as C18:1, C9 and C16:1 in Cool LED compared to the Control. Regarding the volatile profile of cooked meat, compounds belonging to the families of aldehydes, alcohols, ketones, and aromatic compounds were identified. Compounds belonging to the aldehyde family, such as hexanal, increased in Cool LED samples at T0 in comparison to the Control. On the other hand, the amounts of 1-Pentanol, 1-Octanol and 2-Octen-1-ol, which belong to the alcohol family, increased at T7 in Cool LED samples compared to the Warm LED. In conclusion, LED lighting showed to be effective in inducing significant variations on chicken breast meat ready to be introduced to the market, in particular regarding fatty acid profiles and the accumulation of volatile compounds. However more in-depth evaluation is needed for the identification of modifications regarding the sensorial sphere, which could have an impact on the consumer acceptability of the product.

Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens

“…Neutral (K=3500-3700) and cool LED (K=5500-6000) significantly increased drip loss % compared to the value (0.90 ± 0.14 %) of neon. Colapietro et al [17] measured similar parameters with control neon and three different LED lights. There were no differences in the case of moisture, total lipids, and dry matters, however in the neutral LED group cooking loss was significantly higher among the other experimental and control groups.…”

Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens

“…Neutral (K=3500-3700) and cool LED (K=5500-6000) significantly increased drip loss % compared to the value (0.90 ± 0.14 %) of neon. Colapietro et al [18] measured similar parameters with control neon and three different LED lights. There were no differences in the case of moisture, total lipids, and dry matters, however in the neutral LED group cooking loss was significantly higher among the other experimental and control groups.…”

Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens

“…Neutral (K = 3500–3700) and cool LED light (K = 5500–6000) significantly increased drip loss % compared to the value (0.90 ± 0.14%) for neon lighting. Colapietro et al [ 17 ] measured similar parameters with control neon and three different LED lights. There were no differences in the case of moisture, total lipids, and dry matter; however, in the neutral LED group, cooking loss was significantly higher among the other experimental and control groups.…”