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Chicken Breast Fillets (chicken + breast_fillet)
Selected AbstractsA SURVEY OF THE QUALITY OF SIX RETAIL BRANDS OF BONELESS, SKINLESS CHICKEN BREAST FILLETS OBTAINED FROM RETAIL SUPERMARKETS IN THE ATHENS, GEORGIA AREA,JOURNAL OF FOOD QUALITY, Issue 6 2007HONG ZHUANG ABSTRACT To assess the variation in quality of chicken breast fillets available from retail supermarkets, six brands of boneless, skinless fillets without additives were obtained from the fresh counter at grocery stores in Athens, GA, and the surrounding area during fall of 2005. The samples were stored at ,20C and subsequently cooked using a Henny Penny MCS-6 combi oven (Henny Penny Corp., Eaton, OH). Quality parameters of the fillets were measured on the cooked chicken breast fillets including cook yield, descriptive sensory flavor and texture profiling, and Warner,Bratzler (WB) shear force. Our results show that the average cook yield ranged from 78.1 to 80.9%, the average intensity of individual descriptive sensory characteristics was less than 5.4 in a 0,15 universal scale, and WB shear force values were less than 5.2 kg. There were no significant differences in the intensity among brands of all flavor attributes and the texture characteristics associated with moisture. However, significant differences were found among the brands for cook yield, mechanical properties of texture (including springiness, cohesiveness, hardness and chewiness) and WB shear force values. The variation of WB shear force measurements (coefficient of variation) depended on brand. These results indicate that differences exist in the quality and shear force consistency among market brands of boneless, skinless chicken breast fillets available in Athens, GA, and the surrounding area. PRACTICAL APPLICATIONS This study is the first survey reported to evaluate the quality of boneless, skinless chicken breast products without additives in U.S. retail market. This study supplies the evidence that the intensity of sensory quality is mild of cooked boneless, skinless chicken breast products and there are the differences in the quality among the different retail brands obtained by consumers. [source] Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast FilletsJOURNAL OF FOOD SCIENCE, Issue 2 2006Bjørn T. Rotabakk ABSTRACT The suitability of soluble gas stabilization (SGS) to dissolve CO2 into skinless chicken breast fillets before modified atmosphere (MA) packaging (MAP) was investigated. Head space gas composition (%), top web deflation (mm), muscle surface color (Minolta L*a*b*), pH, exudates in the packages (%), microbial characteristics, and off-odor were assessed in the packaged fillets. Increased SGS treatment time (2 versus 12 h) before MA packaging increased the CO2 content in the packaged fillets and counteracted package collapse. High package filling degree (51.8%) (low gas to product volume ratio) gave significantly (P < 0.001) lower CO2 content in head space than normal filling degree (29.7%). Color, pH, and package exudates were not affected by SGS treatment. Aerobic plate count (APC), Enterbacteriaceae count (EC), and lactic acid bacteria (LAB) increased significantly (P < 0.001) at each sampling during storage (5, 11, 17, and 24 d). SGS treatment significantly (P < 0.015) decreased APC, EC, and Pseudomonas spp. counts (PC) compared with no SGS treatment. Filling degree did not have a significant effect on the investigated microbiological characteristics. Off-odor scores correlated highest with EC (r2(adj)= 0.82). Fillets SGS treated in 12 h were the only one not rejected at off-odor evaluation on day 24. The samples stored in air spoiled after 5 d. SGS treatment in combination with MAP can be used successfully on chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in addition reduce package collapse and possibly increase the filling degree. [source] Cross-contamination in the kitchen: effect of hygiene measuresJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2008A.E.I. De Jong Abstract Aims:, To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and Results: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68°C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board. Conclusions:, Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat,hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Significance and Impact of the Study:, Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures. [source] Enumeration of Campylobacter spp. on the surface and within chicken breast filletsJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2007P. Luber Abstract Aim:, To investigate how many Campylobacter bacteria are present on the surface and inside chicken breast fillets, with a focus on generating data distributions which can be used in risk assessments for this pathogen,commodity combination. Methods and Results:, We analysed 100 fresh retail chicken breast fillets (skinless and deboned) by means of a rinse sample for surface and 55 fillets for internal pathogen contamination using 10 g meat and a most probable number technique. Prevalence was 87% on the surface and 20% in the deep tissue. The mean number of Campylobacter on the surface of the fillets was 1903 CFU, with a median of 537 CFU and a maximum of 38 905 CFU. Campylobacter counts inside the tissue were <1 CFU g,1 meat (mean = 0·24 CFU, median = 0·15 CFU, maximum = 0·74 CFU). In addition, we investigated the influence of the type of package on the occurrence of the pathogen. Data provide an indication of less favourable conditions for survival of the pathogen on chicken meat packed under a modified atmosphere of carbon dioxide in nitrogen, in comparison with ambient air or vacuumed packages. Conclusions:, Given the high numbers of the pathogen on the chicken meat surface in comparison with low levels of internal contamination, it can be concluded that cross-contamination during the preparation of contaminated chicken is a more important pathway for consumers' exposure to Campylobacter than the consumption of undercooked meat. Significance and Impact of the Study:, The detailed quantitative data on the occurrence of C. jejuni and C. coli on the surface and inside chicken meat presented here can be useful for future probabilistic exposure assessments. [source] A SURVEY OF THE QUALITY OF SIX RETAIL BRANDS OF BONELESS, SKINLESS CHICKEN BREAST FILLETS OBTAINED FROM RETAIL SUPERMARKETS IN THE ATHENS, GEORGIA AREA,JOURNAL OF FOOD QUALITY, Issue 6 2007HONG ZHUANG ABSTRACT To assess the variation in quality of chicken breast fillets available from retail supermarkets, six brands of boneless, skinless fillets without additives were obtained from the fresh counter at grocery stores in Athens, GA, and the surrounding area during fall of 2005. The samples were stored at ,20C and subsequently cooked using a Henny Penny MCS-6 combi oven (Henny Penny Corp., Eaton, OH). Quality parameters of the fillets were measured on the cooked chicken breast fillets including cook yield, descriptive sensory flavor and texture profiling, and Warner,Bratzler (WB) shear force. Our results show that the average cook yield ranged from 78.1 to 80.9%, the average intensity of individual descriptive sensory characteristics was less than 5.4 in a 0,15 universal scale, and WB shear force values were less than 5.2 kg. There were no significant differences in the intensity among brands of all flavor attributes and the texture characteristics associated with moisture. However, significant differences were found among the brands for cook yield, mechanical properties of texture (including springiness, cohesiveness, hardness and chewiness) and WB shear force values. The variation of WB shear force measurements (coefficient of variation) depended on brand. These results indicate that differences exist in the quality and shear force consistency among market brands of boneless, skinless chicken breast fillets available in Athens, GA, and the surrounding area. PRACTICAL APPLICATIONS This study is the first survey reported to evaluate the quality of boneless, skinless chicken breast products without additives in U.S. retail market. This study supplies the evidence that the intensity of sensory quality is mild of cooked boneless, skinless chicken breast products and there are the differences in the quality among the different retail brands obtained by consumers. [source] Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric AcidJOURNAL OF FOOD SCIENCE, Issue 7 2010K.F. Over Abstract:, Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic impact on the food industry in the form of both damage to industry brand names and losses associated with recalls. Irradiation is a safe and effective means of decontaminating poultry products, but the maximum dose strengths allowed negatively impact poultry sensory quality characteristics. The 1st objective of this study was to investigate the potential interactive inhibitory effects of natural antimicrobials as components of a vacuum-marination in addition to various dose levels of irradiation. Tartaric acid (TA) at 2 levels and grape seed (GS) and green tea (GT) extracts were combined, vacuum-infused into chicken breast fillets, and irradiated at 1, 2, and 3 kGy by electron beam irradiation. The 2nd objective was to use a consumer test group to evaluate TA and plant extract infusion into chicken breast fillets with and without irradiation at 2 kGy on overall impression, flavor, texture, appearance, and tenderness. The results showed that samples vacuum-infused with TA at 37.5 and 75.0 mM and irradiated at 1 kGy significantly reduced Listeria monocytogenes (L.m.) levels by 2 and 3 log CFU/g compared to the control after 12 d of refrigerated storage. Vacuum-infusion of TA at 37.5 and 75.0 mM at 2 and 3 kGy irradiation, reduced L.m. to near nondetectable levels. The addition of TA and GS and GT to chicken breast fillets with and without irradiation did not significantly impact consumer preference, tenderness, appearance, or flavor. The addition of tartaric acid and natural plant extracts to chicken marinades could contribute to the prevention of L.m. contamination. [source] Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast FilletsJOURNAL OF FOOD SCIENCE, Issue 2 2006Bjørn T. Rotabakk ABSTRACT The suitability of soluble gas stabilization (SGS) to dissolve CO2 into skinless chicken breast fillets before modified atmosphere (MA) packaging (MAP) was investigated. Head space gas composition (%), top web deflation (mm), muscle surface color (Minolta L*a*b*), pH, exudates in the packages (%), microbial characteristics, and off-odor were assessed in the packaged fillets. Increased SGS treatment time (2 versus 12 h) before MA packaging increased the CO2 content in the packaged fillets and counteracted package collapse. High package filling degree (51.8%) (low gas to product volume ratio) gave significantly (P < 0.001) lower CO2 content in head space than normal filling degree (29.7%). Color, pH, and package exudates were not affected by SGS treatment. Aerobic plate count (APC), Enterbacteriaceae count (EC), and lactic acid bacteria (LAB) increased significantly (P < 0.001) at each sampling during storage (5, 11, 17, and 24 d). SGS treatment significantly (P < 0.015) decreased APC, EC, and Pseudomonas spp. counts (PC) compared with no SGS treatment. Filling degree did not have a significant effect on the investigated microbiological characteristics. Off-odor scores correlated highest with EC (r2(adj)= 0.82). Fillets SGS treated in 12 h were the only one not rejected at off-odor evaluation on day 24. The samples stored in air spoiled after 5 d. SGS treatment in combination with MAP can be used successfully on chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in addition reduce package collapse and possibly increase the filling degree. [source] | ||||||||||