Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Mothershaw, Ann; Gaffer, Taghreed; Kadim, Isam T.; Guizani, Nejib; Al-Amri, Issa; Mahgoub, O.; Al-Bahry, Saif N.

doi:10.1080/10942910801993858

Cited by 18 publications

(18 citation statements)

References 35 publications

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“…Poultry meat and its products have a vast consumer market and are making a significant contribution to the supply of quality protein (Mothershaw et al, 2009), vitamins, and minerals (Waskar et al, 2009). The incidence of several common metabolic diseases associated with deficiencies of critical dietary minerals, vitamins, and amino acids can be reduced by consuming poultry products because they are rich in all essential nutrients (Cherian, Seena, Bullock, & Antony, 2005).…”

Section: Introductionmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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“…Chicken meat has several desirable nutritional characteristics such as high protein (Mothershaw et al, 2009), low lipid content and high polyunsaturated fatty acids. This makes it preferable, health wise, when compared to red meat.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical shelf-life indicators of meat from broilers given <i>Moringa oleifera</i> leaf meal

Wapi¹,

Nkukwana²,

Hoffman³

et al. 2014

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe objective of the study was to determine the effect of using Moringa oleifera leaf meal (MOLM) as an additive on physico-chemical shelf life indicators of meat from broilers. A total of 432 1-day-old chicks were randomly allocated to four treatments (TRT's). Water and feed was provided ad libitum. The feeding phases were pre-starter (0 to 7 days), starter (8 to 18 days), grower (19 to 28 days) and finisher (29 to 35 days).The four TRT's contained graded levels of the MOLM at 1000 g/ton, 750 g/ton, 500 g/ton and 0 g/ton (control), respectively. The birds were slaughtered at 35 days of age and the breast muscle was sampled for meat pH, colour and drip loss measurements over 7 days. The pH levels in all the TRT's were constant from Day 1 to Day 5, peaking on Day 6, and then declining on Day 7. Using MOLM as an additive had a significant effect on chickens, with TRT1 having the highest lightness (L*) values. The redness (a*) values were the highest in TRT2. Using MOLM as an additive had an effect on yellowness (b*) values. Drip loss was not affected by the dietary treatments. Using MOLM as an additive in broiler feeds produced chicken breast with a light (L*) appearance while shelf life indicators generally remained constant in the first 5-days of storage. _______________________________________________________________________________________

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“…Важливим показником м'яса і м'ясних продуктів є біологічна цінність. Вона виступає інтегральним вираженням різних властивостей продуктів, хімічного складу, поживності, нешкідливості, біологічної активності і визначає ступінь відповідності оптимальним потребам людини (Lemesh et al, 1997;Boulianne and King, 1998;Mothershaw et al, 2009;Bomko, 2014;Silva et al, 2017).…”

Section: токсичність та біологічна цінність м'яса курчат-бройлерів заunclassified

Toxicity and Biological Value of Broiler Chicken Meat in case of Feeding the “Aquasan” Acidifier

Demchyschyn¹,

Kuhtyn²,

Perkiy³

2018

SMLNUVMB

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Employees of the Ternopil Research Station on the basis of organic and inorganic acids created a newliquid acidifier for broiler chickens called the "Aquasan". It positively affects the preservation, productivity and constant microflora of the digestive tract in chickens. An important indicator of meat is its harmlessness and biological value. The purpose of the paper was to research the toxicity and biological value of chicken meat in case of feeding the stock with the "Aquasan" acidifier. The research was conducted on three groups of chicken broilers of the breed Ross 308-50 heads in each group. The first group of chickens was the control one, and the second group of chickens was fed with 0.1 % solution of the "Aquasan" acidifier from the 27 th day of fattening within 10 days (27 th -31 st and 34 th -38 th days). The growing period lasted 43 days. Toxico-biological evaluation of chicken meat was carried out by express method using infusorias Tetrachymena pyriformis. Study of toxicity of pectoral and thigh muscles of the chickens have shown that within 24 hours of observing the infusorias, there was no death or inhibition of growth in an environment. Only on the 24 th hour of observing in the experimental and control groups, there were infusorias with changes in shape and nature of movement in the amount of 0.1-0.2% cultures. The results of the research indicate that there is no acute and subacute toxicity of broiler meat in case of feeding the Acquasan acidifier. After 96 hours of research, 0.5-0.6 % of dead infusorias was found in samples of pectoral and thigh muscles in both groups. Also, there were infusorias with changes in shape and nature of movement on the 4th day, 0.3-0.4% and 0.2-0.3% respectively. There were no changes in growth of infusorias in the test group. Comparing the results of studies with control samples, it can be noted that the broiler chicken meat does not exhibit chronic toxicity. During 96 hours of research on the toxicity of chicken meat, no significant changes were found in the experimental group. Consequently, chicken meat from broilers grown with the use of "Aquasan" acidifier according to the express method is non-toxic, i.e. harmless for consumption. During the study of biological value of chicken meat, calculation of number of infusorias who grew up on the 4th day in the environment of the research samples of pectoral and thigh muscles, showed a lack of credible changes in their number as compared with the control. The absence of a reliable decrease in the relative biological value of meat indicates the high quality of the broiler chicken product in case of feeding them with the "Aquasan" acidifier.

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Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Cited by 18 publications

References 35 publications

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Physico-chemical shelf-life indicators of meat from broilers given <i>Moringa oleifera</i> leaf meal

Toxicity and Biological Value of Broiler Chicken Meat in case of Feeding the “Aquasan” Acidifier

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