Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Naveena, B. M.; Kiran, M.; Mendiratta, S. K.

doi:10.1017/s0043933913000573

Cited by 5 publications

(2 citation statements)

References 88 publications

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“…Recently, there has been a renewed interest in cold storage condition. Studies about freezing temperature, freezing duration, thawing temperature and other related factors are becoming more popular due to the prevalence of more food poisoning incidence [8][9][10][11]. Existing research recognizes the critical role played by storage temperature in maintaining an optimum meat quality and safety before it reaches the consumers.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

Aziz

Hayat

Kaka

et al. 2020

Foods

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Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, −10 °C, −18 °C or −40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.

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Section: Introductionmentioning

confidence: 99%

Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

Aziz

Hayat

Kaka

et al. 2020

Foods

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“…Heat treatment has the most significant effect on meat tenderness, which is one of the major determinants of texture. Proper meat tenderness is determined by multiple factors, in particular bird age, diet, rearing conditions, degree of fatness, structure of the connective tissue matrix, and the degradation rate cytoskeletal proteins post-mortem (Wojtysiak et al 2008;Połtowicz and Doktor 2011;Naveena et al 2013;Tougan et al 2013;Wojtysiak 2014).…”

Section: Resultsmentioning

confidence: 99%

Slaughter value and meat quality in two strains of polish crested cockerels

Węglarz

Andres

Wojtysiak

2020

Italian Journal of Animal Science

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With increasing consumer awareness of animal welfare, and also on humanitarian grounds, the search is on to find the possibility of using slow-growing cockerels, which are becoming an alternative for conventional broilers. Therefore, the aim of this study was to evaluate slaughter value and meat quality in two new strains of Polish Crested cockerels: CP-11 (40 birds) and CP-22 (40 birds) which were raised for 25 weeks on a finishing diet based on whole wheat and oat grain. Carcase quality parameters (carcase weight, dressing percentage, leg and breast muscle percentage) were evaluated. Moreover, breast meat parameters (pH 24 , cooking loss, colour, muscle fibre diameter, sensory traits, chemical composition, fatty acid profile) were determined. The results showed that CP-22 cockerels were characterised by significantly lower carcase weight (p < .05) and significantly higher dressing percentage (p < .05) compared to CP-11 cockerels. Genotype had no significant effect on breast meat quality parameters such as acidity, cooking loss, colour, as well as chemical composition of raw meat, tenderness, texture parameters, and muscle fibre size. On the other hand, breast meat from CP-22 cockerels was characterised by higher aroma desirability (p < .05) as well as higher content of nutritionally desirable fatty acids such as CLA (p < .01), GDLA (p < .01), AA (p < .01), EPA (p < .05), DPA (p < .05) and DHA (p < .01). Summarising, the obtained results indicated that the application of a similar model for the farming and feeding of surplus Polish Crested cockerels will provide a relatively large amount of meat, which can be used in traditional or alternative farming. HIGHLIGHTSThe cockerels of both strains exhibited high dressing percentage, their meat had a beneficial chemical composition and delicate texture. Breast meat from CP-22 cockerels was characterised by higher aroma desirability as well as higher content of nutritionally desirable fatty acids. The use of post-production cockerels of the CP-11 and CP-22 strains of Polish crested chickens may be a good choice for organic farming or free range.

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