Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Barbanti, Davide; Pasquini, Marina

doi:10.1016/j.lwt.2004.08.017

Cited by 136 publications

(90 citation statements)

References 20 publications

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“…The samples were then removed and cooled at room temperature for 30 min, after which the cooking loss values were calculated based on the difference in the weight of the meat before and after cooking (Barbanti and Pasquini, 2005).…”

Section: Methodsmentioning

confidence: 99%

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Yoo

Koo

et al. 2016

R. Bras. Zootec.

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-This study was conducted to examine the effect of alpha-lipoic acid with vitamin C and E on growth performance, intestinal morphology, and meat quality in broiler chickens under tropical conditions. A total of 288 one-day-old male ROSS 308 chicks (40±0.1 g) were used in a completely randomized design and allotted to one of six dietary treatments to form sixe replicates per treatment (eight birds per cage). The six dietary treatments were: a corn-soybean meal-based diet (NC; no antimicrobial compounds added) with 8 ppm alpha-lipoic acid (ALA); 150 ppm vitamin C and 75 ppm vitamin E (E-75); E-75 plus ALA (E-75-ALA); 150 ppm vitamin C and 50 ppm vitamin E (E-50) plus ALA (E-50-ALA); and 150 ppm vitamin C and 25 ppm vitamin E (E-25) plus ALA (E-25-ALA). All dietary treatments were continuously provided in liquid form, dissolved in water. Birds were housed in a battery cage (n = 36), and were offered dietary treatments on an ad libitum basis. The ambient temperature was maintained at 32±1 ºC for the first three weeks and reduced gradually to 28 ºC by the end of the experiment (day 35) to induce moderate tropical condition. One bird per pen (n = 6), and another bird per pen (n = 6) were euthanized via cervical dislocation to obtain terminal ileum to measure villus height and crypt depth at day 21, and to harvest breast meat and drumsticks to evaluate meat quality traits at day 35, respectively. Dietary treatment E-75-ALA improved body weight and average daily gain compared with birds fed other dietary treatments from day 1 to day 35. Birds fed dietary treatment E-75-ALA and E-50-ALA had higher villus height than those fed the other dietary treatments at day 21. Dietary treatments E-75-ALA and E-50-ALA reduced thiobarbituric acid reactive substance (TBARS) in drumsticks compared with other dietary treatments, but only treatment E-75-ALA decreased TBARS in breast meat at day 35. Liquid form of antioxidant compounds such as E-75-ALA can improve growth performance, histology of terminal ileum, and meat quality traits in broiler chickens under moderate tropical condition for 35 days.

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Section: Methodsmentioning

confidence: 99%

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Yoo

Koo

et al. 2016

R. Bras. Zootec.

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“…In the present study, we found that cooking loss for all treatments slightly increased or decreased from 0 to 3 days of storage, then abruptly decreased at 7 days of storage. In particular, cooking loss is expressed as the reduction in weight of meat during the cooking process, and has three major components: thawing, dripping and evaporation (Barbanti & Pasquini, 2005;Jama et al, 2008). Eventually, an increase in cooking loss has a negative impact on the meat industry because it leads to deterioration of nutritional quality (Jama et al, 2008).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

<b>Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat

Kim

Chung

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid profiles. In conclusion, diets with 1% sea urchin shell powder have the ability to increase DPPH radical scavenging and unsaturated fatty acid, indicating an opportunity for partial diet substitution in comparison with 1% feed additives.Keywords: sea urchin shell, proximate composition, physicochemical properties, meat color, fatty acid.Efeitos comparativos do pó da casca do ouriço-do-mar e suplementos de dieta na qualidade da carne e no perfil de ácidos graxos da carne do peito de frangos de corte RESUMO. Nesse ensaio investigaram-se os efeitos comparativos do pó da casca do ouriço-do-mar e suplementos alimentares sobre a qualidade de carne e o perfil de ácidos graxos de carne de peito de frangos de corte. Cento e oito frangos de corte machos foram distribuídos em 3 grupos (controle, 1% pó da casca do ouriço-do-mar, 1% aditivos alimentares), com 3 repetições, com 12 frangos por gaiola, num esquema aleatório, durante 28 dias. Foram investigados os seguintes parâmetros: composição aproximada (MS, PB, EE e cinzas), propriedades físico-químicas (pH, TBARS, perda no cozimento e o radical livre DPPH), cor da carne e ácidos graxos. Não foi observado nenhum efeito significativo entre o tratamento e o dia de armazenagem para a composição aproximada, propriedades físico-químicas, cor da carne e ácidos graxos. Os resultados mostram que rações com pó da casca do ouriço-do-mar são capazes de aumentar o radical livre DPPH e os ácidos graxos não saturados e revelam uma oportunidade para a substituição parcial da ração com 1% de aditivos alimentares.Palavras-chave: ouriço-do-mar, composição aproximada, propriedades físico-quimicas, cor da carne, ácido graxo.

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“…2) All values are mean ± SD. 3) Sensory scores were assessed on 10 point scale where 1 = extremely bad or slight, 10 = extremely good or much. …”

Section: Sensory Propertiesmentioning

confidence: 99%

Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

Chae¹,

Kim²

2010

Korean Journal for Food Science of Animal Resources

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This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in 100 o C water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at 90 o C (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in 98 o C water (T3) was of superior flavor and overall acceptability.

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Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Cited by 136 publications

References 20 publications

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

<b>Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat

Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

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