Optimization of the chicken breast cooking process

Volpato, Giandra; Michielin, Eliane M.Z.; Ferreira, Sandra R.S.; Petrus, José Carlos Cunha

doi:10.1016/j.jfoodeng.2007.06.022

Cited by 7 publications

(2 citation statements)

References 10 publications

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“…During meat processing, one of the most important step is the extraction of salt soluble proteins from meat with NaCl [88,89]. When reducing salt, increasing spices or acidity can help to improve flavour, but do not provide the same technical functionality that may be associated with reduced product quality, yield and texture in salt-reduced food matrices.…”

Section: Clean Strategies For Salt and Phosphate Reduction Or Replace...mentioning

confidence: 99%

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

Inguglia

Song

Kerry

et al. 2023

Foods

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Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term “clean” means, along with the growing consumer demand for more “natural” and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the “clean” label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. Key findings and conclusions: The availability of a growing number of “clean” label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.

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Section: Clean Strategies For Salt and Phosphate Reduction Or Replace...mentioning

confidence: 99%

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

Inguglia

Song

Kerry

et al. 2023

Foods

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“…The water-holding capacity of meat is described as the ability of the post-mortem muscle to retain water even though external pressures are applied to it. This method is easy and fast, does not need special equipment, and is an essential indicator of meat processability (Volpato et al, 2008). This trait has a considerable effect on meat juiciness and tenderness as well as changes in meat water content during meat handling and thermal processing (Modzelewska-Kapituła and Cierach, 2012).…”

Section: Drip Loss and Cooking Lossmentioning

confidence: 99%

Quality and processability of meat in polish native pig – a review

Szulc,

Nowaczewski,

Skrzypczak

et al. 2024

Annals of Animal Science

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The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industry. The breeds superior in terms of meat quality are native pig breeds, such as those kept in Poland, i.e. Pulawska (Pul), Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) pigs. The aim of this paper is to present a review of research results concerning quality and processability of meat produced by the Polish native pig breeds. The presented results indicate that pigs of local breeds exhibit a low level of performance traits (daily gain, carcass leaness, backfat thickness) while maintaining very good parameters of meat quality and processability (muscle composition and physical properties, fatty acids profile, sensory traits). Thus, they are used as a source material for premium products. In view of the small size of local populations and higher production costs in Poland it is a niche production. Therefore, the current aim of breeding indigenous breeds is both to maintain a safe population size and genetic diversity and to increase popularity of their meat and processed meat products among consumers. This objective is attained, among other things, thanks to efforts to reduce of cost on their production through optimization of environmental conditions and wider use of less expensive traditional feed formulations, which make it possible to fully utilize the potential of local pork resources.

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