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Turkey Breast (turkey + breast)
Terms modified by Turkey Breast Selected AbstractsAntioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey BreastJOURNAL OF FOOD SCIENCE, Issue 6 2003S.-C. Lee ABSTRACT: The antioxidant effect of far infrared-treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid-reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradiation off-odor in irradiated raw and cooked turkey meat during aerobic storage. The antioxidant activity of FRH extracts (0.1%, wt/wt) was as effective as that of rosemary oleoresin (0.1%). However, the addition of FRH extracts increased red and yellow color intensities and produced an off-odor characteristic to rice hull in raw and cooked meat. [source] Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein CombinationsJOURNAL OF FOOD SCIENCE, Issue 3 2000A.J. Slesinski ABSTRACT: Nonfat dry milk (NFDM), sodium caseinate (SC), whey protein concentrate (WPC), and combinations of each were evaluated for abilities to reduce pink color development in cooked, ground, uncured turkey breast. Protein treatments were also evaluated in the presence of pink-color-generating ligands (nicotinamide, 1%, sodium nitrite, 10 ppm, and sodium nitrate, 50 ppm) with and without ethylenedinitrilo-tetraacetic acid disodium salt (200 ppm). NFDM and WPC at levels as low as 1.5% were effective in reducing CIE a* values (P < 0.05) regardless of ligand treatment; SC was not. EDTA reduced pink color within all protein and ligand treatments. Poultry producers can reduce pink color development in further-processed products by selective addition of dairy proteins. [source] Effect of dietary oregano oil and , -tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissuesJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 9-10 2003G. Papageorgiou Summary Twenty-five 12-week-old turkeys randomly divided into five groups were given a basal diet, or a basal diet supplemented with 200 mg , -tocopheryl acetate/kg, or 100 mg oregano oil/kg or 200 mg oregano oil/kg, or 100 mg oregano oil plus 100 mg , -tocopheryl acetate/kg diet, for 4 weeks prior to slaughter. Breast, thigh, liver and heart tissues were subjected to iron-induced lipid oxidation, the extent of which was determined by third-order derivative spectrophotometry. Results showed that dietary oregano oil at the inclusion level of 200 mg oregano oil/kg diet was more effective in delaying lipid oxidation compared with the inclusion level of 100 mg/kg, but equivalent to the inclusion of 200 mg , -tocopheryl acetate/kg diet, which in turn was inferior to the combined inclusion of 100 mg oregano oil plus 100 mg , -tocopheryl acetate/kg, which was superior to all dietary treatments. Thigh tissue was more susceptible to oxidation than breast tissue, although it contained , -tocopherol at higher concentrations. Also, lipid oxidation in heart was relatively high, although it contained the highest , -tocopherol levels. This indicates that tissue , -tocopherol is one important factor influencing the level of lipid oxidation, but the distribution of lipids, iron and oregano oil in tissues must also be taken into consideration. Tissue , -tocopherol levels responded to dietary intake of 30,200 mg , -tocopheryl acetate/kg in the order heart > liver > thigh > breast. Breast, thigh and heart tissues from the oregano groups presented significantly (p < 0.05) higher levels of , -tocopherol compared with the control, the increase being positively correlated with the supplementation level. The increased levels of , -tocopherol in these tissues indicated that the dietary oregano oil exerted a protective action on , -tocopherol. [source] FACTORS AFFECTING LIPID OXIDATION IN BREAST AND THIGH MUSCLE FROM CHICKEN, TURKEY AND DUCKJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2010Y. GONG ABSTRACT Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck and slowest in chicken. pH was lowest in turkey muscle. Chicken muscle had a lower content of polyunsaturated fatty acids compared with turkey and duck muscles. The aqueous fraction of duck breast inhibited hemoglobin-mediated lipid oxidation in washed muscle more effectively than aqueous fractions from turkey and chicken muscle. ,-Tocopherol content was highest in duck muscle, intermediate in chicken and lowest in turkey. Depletion of tocopherols during frozen storage was more rapid in turkey and duck compared with chicken. It was thought that the elevated tocopherol level in chicken muscle may be caused by less efficient catabolism via the omega hydroxylation pathway. However, tocopherol hydroxylase activity was similar in chicken compared with turkey liver microsomes. Heme pigment content was around sixfold higher in duck breast compared with chicken and turkey breast. Duck thigh had especially elevated pH. PRACTICAL APPLICATIONS This work describes a number of factors that explain the wide variation in oxidative stability (chicken > duck > turkey) when comparing muscle tissues from the three avian species. These factors include muscle pH, concentration of heme pigments, fatty acid unsaturation, inhibitors of lipid oxidation in the aqueous fraction of the muscle, tocopherol content in lipid phases and depletion rates of tocopherol. These factors should be considered when developing strategies to inhibit lipid oxidation in muscle foods. The relatively high content of ,-tocopherol in chicken muscle compared with turkey should be a subject of further research to better understand the mechanisms by which certain animal species preferentially deposit the molecule into muscle. [source] Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat HomogenatesJOURNAL OF FOOD SCIENCE, Issue 5 2003E.J. Lee ABSTRACT The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off-odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off-odor problems in irradiated raw turkey meat. [source] Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein CombinationsJOURNAL OF FOOD SCIENCE, Issue 3 2000A.J. Slesinski ABSTRACT: Nonfat dry milk (NFDM), sodium caseinate (SC), whey protein concentrate (WPC), and combinations of each were evaluated for abilities to reduce pink color development in cooked, ground, uncured turkey breast. Protein treatments were also evaluated in the presence of pink-color-generating ligands (nicotinamide, 1%, sodium nitrite, 10 ppm, and sodium nitrate, 50 ppm) with and without ethylenedinitrilo-tetraacetic acid disodium salt (200 ppm). NFDM and WPC at levels as low as 1.5% were effective in reducing CIE a* values (P < 0.05) regardless of ligand treatment; SC was not. EDTA reduced pink color within all protein and ligand treatments. Poultry producers can reduce pink color development in further-processed products by selective addition of dairy proteins. [source] Handheld ultrasound device for detection of non-opaque and semi-opaque foreign bodies in soft tissues,JOURNAL OF CLINICAL ULTRASOUND, Issue 4 2003Angela D. Levy MD Abstract Purpose The aim of this study was to determine whether a portable handheld ultrasound device can be used to visualize non-opaque and semi-opaque foreign bodies in soft tissues and to characterize their sonographic appearance. Methods Twenty-two fragments composed of various natural and man-made materials and ranging from 4 to 20 mm in the maximum longitudinal dimension were embedded into 2 thawed turkey breasts. Two sonographers who were unaware of the number, dimensions, and locations of the fragments used a handheld ultrasound device to detect and characterize the fragments on the basis of their surface echogenicity and acoustic shadowing. The sonographic appearance of each fragment was compared with its actual characteristics. Results All 22 embedded fragments were successfully identified and localized on sonography. Surface echogenicity and acoustic shadowing varied among the fragments. For some fragments, the sonographically measured maximum longitudinal dimension differed substantially from the actual dimension. Conclusions Use of a portable handheld ultrasound device is effective for the detection of foreign bodies with a diameter greater than 4 mm in soft tissues. The sonographic appearances of non-opaque and semi-opaque foreign bodies vary in their patterns of surface echogenicity and acoustic shadowing. © 2003 Wiley Periodicals, Inc. J Clin Ultrasound 31:183,188, 2003 [source] Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey productsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2005Irene Carreras Abstract The objective of this study was to assess the effect of enrofloxacin administration with and without withdrawal period on the quality of fresh meat and cooked products from turkey breasts. Cathepsin B and L activities were inactivated by the thermal process but were not affected by the presence of enrofloxacin. The level of enrofloxacin in samples without withdrawal time was higher than the regulatory maximum residue limit (MRL). The antioxidant enzymes glutathione peroxidase (GSHPx) and catalase (CAT) were affected by both the thermal process and the antibiotic residues in cooked meat. In no cases were differences found in superoxide dismutase (SOD) activity, supporting the theory that this enzyme could play a major role in preventing lipid oxidation of cooked meat. Enrofloxacin residues could contribute to an increase in the oxidative stress produced by thermal processing, as can be deduced by the reduction in GSHPx and CAT activities. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||