Quality Indicators in Poultry Products

McKee, Lisa; Cobb, Elizabeth; Padilla, Sarah

doi:10.1002/9781118352434.ch26

Cited by 5 publications

(6 citation statements)

References 89 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consumers generally use color as the first characteristic for estimating the quality of poultry and other meat products (McKee et al . ). Other organoleptic parameters for the different treatments in this experiment were not significantly noted by panelists.…”

Section: Resultsmentioning

confidence: 97%

“…This may be due to some panelists perceiving the acidic as bitter tastes in the CIT group. Organoleptic properties including color, flavor, texture and aroma are important indicators of quality in poultry products (McKee et al 2012). Consumers generally use color as the first characteristic for estimating the quality of poultry and other meat products (McKee et al 2012).…”

Section: Sensory Qualitymentioning

confidence: 99%

See 1 more Smart Citation

Influence of Lime Juice on the Pink Discoloration and Quality of Sous‐Vide Processed Chicken Breast During Refrigerated Storage

Hong

Mandal

Kim

et al. 2016

Journal of Food Quality

View full text Add to dashboard Cite

Effect of lime juice on pink discoloration of sous‐vide chicken in refrigerated storage is reported. Chicken breasts were marinated with 0.9% NaCl solution (CON), citric acid 1% (CIT), lime juice 0.5% (LL) and lime juice 1% (LH) for 12 h before sous‐vide cooking. The pH values in the CIT and LH groups were significantly (P < 0.05) lower than that of CON and LL groups. Expressible drip in the LL group was significantly (P < 0.05) higher. The pink color of drip and thiobarbituric acid values were significantly (P < 0.05) lower in treatment groups. Volatile basic nitrogen of LL group was significantly (P < 0.05) lower. Redness of CIT and LL groups were significantly (P < 0.05) lower. No significant difference observed in sensory scores of the treatment and control. Coliform count was under log 0.83 CFU/g and treatment groups had lower counts than control and Salmonella was not detected in any of the groups. Practical Applications Lime juice treatment for sous‐vide cooked chicken breast improved the meat quality by inhibiting pink discoloration and bacterial growth as much as citric acid treatment. Lime juice usage can lead to consumer satisfaction due to the increase in consumer preference for natural food additives. Furthermore, lime juice contains citric acid and vitamin C, which are believed to prolong shelf‐life by reducing lipid oxidation and protein degradation and to provide other positive health effects. Lime juice can be used to prevent pink discoloration of chicken breast processed with sous‐vide cooking and protect the quality at refrigerator up to 14 days.

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Sensory Qualitymentioning

confidence: 99%

Influence of Lime Juice on the Pink Discoloration and Quality of Sous‐Vide Processed Chicken Breast During Refrigerated Storage

Hong

Mandal

Kim

et al. 2016

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…In both experiments, differences in meat color between breeds were found, regardless of the diet. This is expected as genetics (along with strain and age) greatly influence skin and meat color McKee et al, 2012;Mir et al, 2017; and similar results have been found in other studies . However, the inclusion of faba beans in poultry diet also influenced the color of the meat, particularly the yellowness; such changes of color due to the inclusion of faba beans have also been found in other studies .…”

Section: Intrinsic Product Attributessupporting

confidence: 89%

Consumers' choice of chicken meat. The case of local dual-purpose breeds and local protein feedstuff.

Bosque¹

View full text Add to dashboard Cite

verbunden sind, könnten jedoch einen Anreiz für die Verbraucher darstellen, solche Produkte zu kaufen, insbesondere wenn lokale Rassen gefördert werden. Diese Informationen müssen leicht erkennbar und verständlich sein, damit die Vorteile dieser Produkte wirksam kommuniziert werden können. Neben diesen extrinsischen Eigenschaften ist auch die Fleischqualität für die Verbraucher beim Kauf von Hühnerfleisch von Bedeutung. Obwohl es viele Faktoren gibt, die die Fleischqualität von Hühnerfleisch beeinflussen können, zeigt diese Untersuchung, dass Ackerbohnen als Alternative zu Sojabohnen als Eiweiβfuttermittel verwendet werden können, ohne die physikochemische und organoleptische Qualität des Fleisches zu beeinträchtigen.

show abstract

“…Additionally, pH values of all samples at 20 min and 24 h p.m. do not indicate signs of pale, soft, and exudative (PSE) or dark, firm, and dry (DFD) incidence [48,49], which are unfavorable for the further processing of meat. Aside from pH, color is an important meat quality trait since it is usually considered by consumers to infer the quality of the product at the point of sale [3,50,51]. Similar values in the lightness of breasts from parent breeds [35] were observed; however, differences in redness and yellowness at 24 h p.m. were found.…”

Section: Discussionmentioning

confidence: 89%

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

Bosque

Grahl

Nolte

et al. 2022

Foods

View full text Add to dashboard Cite

Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts.

show abstract

Quality Indicators in Poultry Products

Cited by 5 publications

References 89 publications

Influence of Lime Juice on the Pink Discoloration and Quality of Sous‐Vide Processed Chicken Breast During Refrigerated Storage

Influence of Lime Juice on the Pink Discoloration and Quality of Sous‐Vide Processed Chicken Breast During Refrigerated Storage

Consumers' choice of chicken meat. The case of local dual-purpose breeds and local protein feedstuff.

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

Contact Info

Product

Resources

About