SENSORY &amp; MICROBIOLOGICAL ASSESSMENT OF TURKEY HENS BREAST MUSCLES DEPENDING ON METHOD AND TIME OF COLD STORAGE

Kondratowicz, J.; Chwastowska-Siwiecka, Iwona; Burczyk, E.; Piekarska, Joanna; Kułdo, Żaneta

doi:10.15193/zntj/2011/76/143-152

Cited by 3 publications

(4 citation statements)

References 1 publication

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“…Poultry meat with a low pH has been associated with low water holding capacity (WHC), which results in increased cook loss, drip loss, and shelf life, and decreased tenderness. Similar results were noted in the research of Ruíz-Cruz et al [62], and Chmiel and Słowi ński [6], as well as Kondratowicz et al [30].…”

Section: Resultssupporting

confidence: 89%

“…The effects of cool storage conditions on the sensory conditions of poultry meat were presented in the research of Chmiel and Słowi ński [6], Ruíz-Cruz et al [62], Yimenu et al [36], Sujiwo et al [7], and Kondratowicz et al [30], as well as Garavito et al [16]. In the study we conducted, over the storage time, all of the tested sensory characteristics of meat deteriorated, i.e., the intensity and desirability of odour, colour, texture, and general appearance (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…Poultry meat is particularly sensitive to the activity of these bacteria. Their impact involves the enzymatic acceleration of proteolysis, and oxidative and hydrolytic processes of fat tissues, generating unpleasant flavour and odour, improper colouring, and mucus [14,15,18,29,30]. The shelf life for consumption of poultry meat is most often determined on the basis of its sensory characteristics and the overall number of microorganisms, which should not exceed 7 log cfu/g [31].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

Augustyńska-Prejsnar,

Hanus,

Ormian

et al. 2023

Foods

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The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (p < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (p < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (p < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (p < 0.05). At 2 °C, the total bacterial count and number of Pseudomonas spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

Augustyńska-Prejsnar,

Hanus,

Ormian

et al. 2023

Foods

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“…However, in a study by Kondratowicz et al (2011), chilled muscles received higher scores in a sensory evaluation. Mikulski et al (2012) reported a higher shear force value (19.10 N) in the breast muscles of control group turkeys.…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 82%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

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The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

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Effect of early deboning and brine injection prior to chilling on the physicochemical and sensory properties of chicken breast meat

Halagarda

Popek

2023

British Poultry Science

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SENSORY & MICROBIOLOGICAL ASSESSMENT OF TURKEY HENS BREAST MUSCLES DEPENDING ON METHOD AND TIME OF COLD STORAGE

Cited by 3 publications

References 1 publication

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Effect of early deboning and brine injection prior to chilling on the physicochemical and sensory properties of chicken breast meat

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