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Poultry Meat (poultry + meat)
Selected AbstractsAQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEATJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2005KEILY ALVES DE MOURA OLIVEIRA ABSTRACT The antibacterial effect of garlic extract (5, 10 and 15%) was investigated on poultry carcasses obtained from a slaughterhouse, stored under refrigeration, and evaluated at selected time intervals. The effect of the garlic extract on the microbial contaminants of the poultry carcass surface , Salmonella, strict and facultative aerobic, mesophilic, and total and fecal coliforms , was evaluated. The garlic extract exhibited a concentration-dependent reduction of microbial contamination. Garlic extract concentrations of 10 and 15% were the most effective. The bacteriostatic action of garlic extract against mesophilic microbiota can be observed until the third storage day. The count of total and fecal coliforms remained low during the storage period. Chicken feed was the apparent source of Salmonella contamination, and the aqueous garlic extract was not effective against Salmonella. [source] Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence SpectroscopyJOURNAL OF FOOD SCIENCE, Issue 1 2000J.P. Wold ABSTRACT: To develop a rapid method to assess lipid oxidation, autofluorescence spectra (excitation wavelengths 365, 380, and 400 nm) from large samples (17 cm2) of minced poultry meat were collected by an optical system to determine directly lipid oxidation level. The same samples were also measured by 2-thiobarbituric acid method (TBARS). High correlations could be made between the TBARS method and autofluorescence spectra, especially those from 380 nm excitation. Partial least squares regression resulted in a root mean square error of 0.15 (R = 0.87) for chicken meat and 0.24 (R = 0.80) for mechanically recovered turkey meat. Classification analysis between fresh (TBARS < 0.25) and rancid (TBARS > 0.25) samples was done with high success rates. Autofluorescence spectroscopy might be well suited for rapid on-line determination of lipid oxidation level in minced poultry meat. [source] Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meatJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3-4 2004A. Schiavone Summary A trial was conducted to study the effect of dietary 2% soya bean oil and dietary 2% fish oil (FO) on fatty acid composition of breast meat of two different Muscovy duck (Cairina moschata domestica L.) strains. The two strains were a broiler strain selected for meat production and an unselected rural strain. Fatty acid composition of breast muscle was deeply influenced by lipid source. Dietary FO improved the long chain polyunsaturated fatty acids (LC-PUFAs) of omega 3 series content, while the content of LC-PUFAs of omega 6 series was reduced. Differences in susceptibility in lipid manipulation were found between the two groups of animals suggesting the highest capability of animals belonging to the rural strain in stocking arachidonic acid in breast muscle. As the fatty acid profile of Muscovy duck meat can be considerably modified by changing the fatty acid composition of the diet, and dietary FO represents an easy way to reach this goal, human intake of healthy n-3 LC-PUFAs could be enhanced using this enriched poultry meat, even if the influence of FO on organoleptic characteristics (i.e. off-flavours) must be evaluated. [source] Pink Color Defect in Poultry White Meat as Affected by Endogenous ConditionsJOURNAL OF FOOD SCIENCE, Issue 3 2003K. Holownia ABSTRACT The pinking defect in cooked, uncured meat has been a problem in the poultry industry for nearly 40 years. Through the years, analyses of data revealed various processing factors that seem to influence the specific biochemical conditions (pH, redox potential, denaturation, reacting ligands) of the meat that are related to the chemical state of the pigments in cooked meat, their structure, and reactivity. This review addresses endogenous conditions that affect the pigments' reactivity, and research studies conducted on in situ conditions resulting in pinking in cooked meat. Future studies could be devised for understanding mechanisms leading to developing processes for reduction/elimination of the pink defect in cooked white poultry meat. [source] Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in SpainJOURNAL OF FOOD SCIENCE, Issue 2 2002R. Capita ABSTRACT: Contamination levels (cfu/g and cfu/cm2) of indicator microorganisms in retail broiler chicken carcasses in León (Spain) were investigated. Counts (log10 cfu/g) were 5.19, 3.04, 2.73, 3.38, and 3.16 for total aerobic counts (TAC), Enterobacteriaceae, coliforms determined by the standard VRBA method (coliforms-VRBA), coliforms determined by the Hydrophobic Grid Membrane Filter method (coliforms-HGMF), and Escherichia coli (HGMF method), respectively. These values fit into the microbiological criteria for poultry meat consulted. A low correlation coefficient was found between TAC and Enterobacteriaceae counts (r = 0.308; P = 0.053) and between coliforms-VRBA and coliforms-HGMF counts (r = 0.398; P= 0.048). The determination method had a significant influence on the coliform counts obtained. All broiler chicken carcasses harbored E. coli biotype I. E. coli biotype II was detected in 20% of the samples. The HGMF method was not completely specific for detecting E. coli since 11.25% of false positive colonies were found. [source] Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence SpectroscopyJOURNAL OF FOOD SCIENCE, Issue 1 2000J.P. Wold ABSTRACT: To develop a rapid method to assess lipid oxidation, autofluorescence spectra (excitation wavelengths 365, 380, and 400 nm) from large samples (17 cm2) of minced poultry meat were collected by an optical system to determine directly lipid oxidation level. The same samples were also measured by 2-thiobarbituric acid method (TBARS). High correlations could be made between the TBARS method and autofluorescence spectra, especially those from 380 nm excitation. Partial least squares regression resulted in a root mean square error of 0.15 (R = 0.87) for chicken meat and 0.24 (R = 0.80) for mechanically recovered turkey meat. Classification analysis between fresh (TBARS < 0.25) and rancid (TBARS > 0.25) samples was done with high success rates. Autofluorescence spectroscopy might be well suited for rapid on-line determination of lipid oxidation level in minced poultry meat. [source] Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2002Dorothy D, H Boothe Abstract Electronic nose technology has previously been applied to the assessment of the quality of red meats, pork and fish, but not poultry products. In the present study the ability of the electronic nose to assess the microbiological quality of raw poultry meat as a function of storage time and temperature was investigated. Four types of chicken pieces (boneless breast with and without skin, wings and thighs) were stored for up to 2 days at 13,°C (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4,°C (refrigeration temperature for raw poultry products prior to shipping or further processing). Saline rinses of meat samples were serially diluted in tryptic soy broth to 10,10. The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the specificity and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data confirmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4,°C from those maintained at processing temperature, 13,°C, for a comparable time, even as early as day 1 of storage. Differences in headspace gases from any type of meat sample stored at one temperature could also be determined with increased storage time. However, data from samples stored at 4,°C clustered more tightly in PCA maps than those associated with samples maintained at 13,°C, indicating a greater diversity in volatile compounds at the higher temperature. We have shown herein that the electronic nose can detect changes in the volatile compounds associated with chicken meat based on product storage time and temperature; the technology can assess length of sample storage as well as deviation from refrigeration temperature. Published in 2002 for SCI by John Wiley & Sons, Ltd. [source] Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meatMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 1 2003J. Stangierski Abstract Investigations were conducted on mechanically recovered poultry meat (MRPM) and on protein preparation obtained from MRPM by washing it first with 1% water solution of sodium chloride and with water afterwards. The raw materials were frozen at the temperature of ,23°C. The effect of added stabilizers on the quality of gels produced from fresh raw materials, and after freezing and frozen storage was assessed. The following additives were used: 1% pork hydrolizate (Pork Stock( 0.5% Cremodan containing carrageens, and 1.5% bovine blood plasma (AMP 600N). Freezing and frozen storage caused a significant reduction of functional properties of MRPM and its protein preparation. None of the examined additives protected simultaneously all the investigated functional properties of the frozen samples. The amount of thermal drip, the gel texture and the amount of protein transition heat were determined by scanning differential calorimetry. The lowest thermal drip in gels obtained from frozen-stored samples was observed when bovine blood plasma was used as a stabilizer. On the other hand, the most advantageous protective effect on the proteins of the frozen MRPM and on the preparation, determined by mechanical strain resistance of the gels, was found with 1% pork hydrolizate added. The results of thermodynamic investigations of proteins revealed that the best protective effect on the frozen preparation was observed with 1.5% blood plasma added. No protective activity of added Cremodan on proteins of the frozen protein preparation was noted. [source] Genotyping of Campylobacter spp. from retail meats by pulsed-field gel electrophoresis and ribotypingJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006B. Ge Abstract Aims:, To determine the genetic relatedness of Campylobacter spp. from retail meat products, and compare the discriminatory power of pulsed-field gel electrophoresis (PFGE) and automatic ribotyping. Methods and Results:, A total of 378 Campylobacter isolates recovered from 159 raw meats (130 chicken, 25 turkey, three pork and one beef) sampled from 50 retail grocery stores of four supermarket chains in the Maryland suburban area from August 1999 to July 2000 were analysed by PFGE with SmaI, 120 isolates of which were also characterized by ribotyping with PstI using RiboPrinter® system. A total of 148 unique PFGE patterns were identified, 91 of which were present in multiple Campylobacter isolates and 24 in multiple meat samples. Nineteen Campylobacter clones with identical PFGE patterns recurred frequently (up to nine times) throughout the sampling period. Comparing ribotyping with PFGE, we identified 44 PFGE patterns and 22 RiboGroups among the 120 isolates tested. Multiple PFGE patterns within one RiboGroup were commonly observed, as well as multiple RiboGroups within one PFGE pattern. Conclusions:, Although Campylobacter present in retail meats were genetically diverse, certain clones persisted in poultry meats. PFGE had a greater discriminatory power than ribotyping, and the two methods were complementary in genotyping Campylobacter. Significance and Impact of the Study:, Genomic DNA fingerprinting of Campylobacter confirmed diverse and recurrent Campylobacter clones in the retail meats, which provides additional data for a better understanding of the epidemiological aspect of Campylobacter infection. [source] | |||||||||||||