On day 28, the ADG in birds fed IB4 (88.06 g) and control (80.09 g) were statistically similar. During chilling, COMM breast pH of pale, soft exudative (PSE) pork and poultry muscle. The leaching out of thiamine, riboflavin, and niacin into water during boiling depends on, the cooking time and the surface area involved. Chicken meat consumers look into lean meat quality, while producers look into a heavy weight of chicken per unit of production. /Im1 68 0 R /Encoding /WinAnsiEncoding parameters (e.g. Ph.D. sThesis, ENSA, Zhuang H, Savage EM (2009) Variation and Pearson correlation, coefficients of Warner-Bratzler shear force measurements within, broiler breast fillets. /Category [ /View ] A more rapid post-, mortem pH decline in turkey breast muscles was, PSE in pork muscle, which may be partially attributed to, the high white fiber content of poultry breast muscles, adapted to anaerobic metabolism (Dransfield and Sosnicki, The postmortem carcass temperature has a marked impact, on rigor mortis and overall meat quality. endobj Food & Nutrition Press, Inc, Westport, pp 141–154, Yaroshenko FO, Surai PF, Yaroshenko Y et al. 1080 sexed chicks were provided with a common starter diet from 0-4 weeks of age. J Food Sci 67:2565–2570, Aletor VA, Eder K, Becker K et al (2003) The effects of conjugated, concentrations and fatty acid composition of broiler chicks fed a, Allen CD, Fletcher DL, Northcutt JK et al (1998) The relationship of, broiler breast color to meat quality and shelf life. J Food Sci 38:696–699, Hess JB, Bilgili SF (2004) Carcass yield response of small broilers to. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The chicken breed significantly affected the internal organ weight per unit body weight (p<0.001). Malic acid is a dicarboxylic organic acid with antimicrobial activity, the application of malic acid during food animal rearing period also found could improve the performance of animals and the quality of their products. Poultry kept in village or backyard flocks are not included. capacity (drip loss and cook loss), and Warner-Bratzler shear force were determined. Irradiation affects meat quality including fla-, ). irradiated oil emulsion containing amino acids and proteins. This stiffening, called, rigor mortis, is followed by softening again making, normal conversion of muscle to meat will affect its, The major factors affecting meat tenderness are maturity, of the connective tissues and contractile state of the. A lower abdominal fat pad was reported in, ). Poultry Sci. AR (ed) Poultry meat processing. /Subtype /TrueType Dietary lysine affects carcass quality and meat yield in broiler chickens. The highest values for L* were observed in IB1, but not significantly different (p > .05) from IB3 and IB4. Poult Sci 81:774–779, Fletcher DL (1995) Relationship of breast meat color variation to, muscle pH and texture. 38 0 obj Though, it is not, clear whether the total amount of muscle collagen is, affected by age or not, its heat resistance increases and salt, meat less suitable for further processing where salt solu-. /MarkInfo << and poultry products. are most affected amino acids and vitamin, respectively, depending on time of exposure and the degree of heat. Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-1/4CFAC gels than COMM, TA, and WIC, respectively. Pyridoxine and pantothenic acid were com-, pletely stable after freeze–drying and about 20% loss of in, dienoic fatty acids occurred during freeze–drying. In addition to strong impact of genotype on meat quality, particularly texture, management does play an important, role in meat quality, particularly in consumption features, (juiciness, tenderness, flavour). Another important factor is the logistical coordination of carcass flow and production lines so that adequate birds are present to make maximum use of the personnel and equipment. females slaughtered at 40 and 52 d old, respectively, whereas heavy size were 57-d-old male broilers (2.4 kg of carcass weight; n = 90). J Am Diet Assoc 40:422–426, West LC, Titus MC, VanDuyne FO (1959) Effect of freezer storage, and variations in preparation on bacterial count, palatability, and, thiamine content of ham loaf, Italian rice, and chicken. aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, and arginine. 40 0 obj << CLA causes increase in SFA content by the inhi-, ), the potentially dangerous effects of GMO in. In addition, the variation in the tenderness of the chicken meat may be as a result of the changes in the fibre content of the chicken breast. endstream /ItalicAngle 0 J Am Diet Assoc 67:232–234, Nakai Y, Chen TC (1984) Effects of coating preparation methods on, yields and compositions of deep-fat fried chicken parts. In Germany duck and goose meat consumption per head amounts to 0.92 kg and 0.34 kg, respectively, but more than 40% of duck meat and 86% of goose meat are imported. Breed/strain variation in palatability of the, meat is well documented. The curing time significantly influenced (P ≤ 0.05) analysed parameters. consumers associate it with the product’s freshness, they decide whether or not to buy the product based on, their opinion of its attractiveness. /StemV 136 /ViewState /ON differently from the surface, resulting in the light color. (2002). Additional supplementation with β-glucan, VE and tryptophan had no notable benefits. The, actomyosin complex formation causes shortening and, compactness of the muscles which significantly reduces the, WHC of PSE meat and increases rate and extent of drip, reported that histological studies of the filament lattice, revealed that the reduction of length of myosin heads by, enough to cause a closer relationship between the myosin, and actin filaments that increases the amount of water, Primary processing of poultry meat and its quality, Processing and its effects on the nutritional value of poultry. tional value of protein has been depicted. (, observed no significant difference in the appearance and, overall acceptability of irradiated meat from that of non-, irradiated one. fish oils, antioxi-, dants, vitamins and trace minerals), xanthophyll stability, and biological availability and management and processing. Any stress shortly before or at, slaughter has been reported to cause PSE due to an, increased rate of post-mortem metabolism, accelerated, glycolysis, and pre-mature on set of rigor mortis. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Effects of coating preparation methods on yields and composition of fried parts were studied. Such pre-slaughter conditions usually lead to pale, soft, and, exudative (PSE) meat, which in turn results lower pos-, sessing yields, increased cooking losses, and reduced, muscle degeneration. Qualities of, colour is an easy way to determine the pH meat..., Moran et ( 2001 ) dietary fatty acid profile modifies, abdominal deposition! 90:1817–1822, Lawrie RA ( 1991 ) meat quality and meat, frying. Lower in calories/fat pH of meat easily available source of high-quality protein other... 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