Functional properties of chicken meat for incorporation in gluten-free breadstick formulation

Aim: This study aims to elucidate the differences between PBMA and chicken meat patties by comparing their physico-chemical and sensory attributes. Study Design and Methodology: The plant-based meat analogue (PBMA) market is expanding rapidly alongside the burgeoning alternative protein sector. To enhance marketability, the sensory and textural attributes of PBMA must closely mimic those of traditional meat products. Commercial PBMA patties from three brands and chicken patties from two brands available in the Indian market were analysed. The frozen samples were thawed at refrigeration temperature (4±1℃) before laboratory analysis of various physico-chemical and sensory properties. Results: Qualitative analysis indicated that PBMA patties had lower moisture content but higher fat, crude fiber and total ash content compared to chicken patties. Notably, the cholesterol content of PBMA patties was negligible. Linoleic acid was the most abundant fatty acid in PBMA samples, with significant amounts of oleic and palmitic acids also present. The predominant saturated fatty acid (SFA) in all samples was palmitic acid (C16:0). Sensory evaluation revealed that chicken patties scored higher for overall acceptability than PBMA patties. Conclusion: Overall, the study demonstrates significant differences in proximate composition, texture and sensory qualities between PBMA and traditional meat patties, highlighting the distinct characteristics of PBMA as an alternative protein source. The texture and sensory evaluations showed that PBMA patties, while promising, still fall short in replicating the sensory qualities of chicken patties, particularly in appearance and flavour. The PBMA patties can be a good alternative to meat patties in terms of nutritional composition.

Meat allergies, though less common than other food allergies, can be difficult to diagnose due to cross-reactivity among different types of meat and varying immunological responses. Alternative protein sources, including plant-based and nonmammalian animal proteins, are being explored as safer dietary options for individuals with meat allergies. The purpose of this study is to comprehensively examine the characteristics of allergic reactions to chicken, beef, and pork meat and evaluate the effectiveness of alternative protein sources in improving the diagnosis and management of meat allergies. The study covers various clinical manifestations of allergies, including skin rashes, respiratory symptoms (such as shortness of breath and rhinitis), and gastrointestinal disorders. The analysis of the immunological mechanisms underlying these reactions is conducted, with special emphasis on specific proteins that can cause allergic reactions in predisposed people. The results show that proteins such as Gal d1, present in chicken meat, have a high ability to cause IgE-mediated reactions, leading to sensibilization and the appearance of allergic symptoms. It is also determined that patients with allergies to chicken or beef may have cross-reactivity to proteins of other types of meat, which makes it difficult to accurately diagnose. In particular, patients with chicken allergies may also show a reaction to proteins present in pork and beef, which indicates the need for a more detailed approach to diagnosis. Investigating alternative protein sources, including plant proteins and proteins derived from other animals shows their potential to reduce the frequency and severity of allergic manifestations. These protein sources are considered as possible replacements that can reduce the risk of allergic reactions and facilitate dieting for patients with meat allergies. The study also highlights the need for a personalized approach to the diagnosis and treatment of meat allergies, which is an important aspect of developing more effective allergy management strategies aimed at improving the quality of life of patients.

Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

Abstract- The aim of this study was to determine the effects of different ratios of chicken and duck meat on the quality (proximate composition and physicochemical characteristics) of meatball. Meatball was produced by using 5 different ratios of duck and chicken meat (A = 0:100, B = 25:75, C = 50:50, D = 75:25, and E = 100:0). Increase in the ratio of duck meat caused increases in moisture, ash, and carbohydrate (by difference), but decreases in protein and fat. The range of moisture, protein, fat, ash and carbohydrate content of meat ball in this study were 68.26 – 73.42 %, 10.45 – 5.88 %, 10.88 – 8.50 %, 1.84 – 2.86 %, 8.56 – 10.99 %, respectively. Mineral analysis showed that increase in the duck meat ratio caused increasing trends in Ca, Na, Fe, P, Zn and Mg contents. The range of Ca, K, Na, Fe, P, Zn, and Mg was 0.6393 – 1.9973 mg/g, 0.0013 – 0.0016mg/g, 0.2912 – 0.6040 mg/g, 0.0187 – 0.0411 mg/g, 0.0884 – 0.4113 mg/g, 0.0025 – 0.1010 mg/g, and 0.2090 – 0.4848 mg/g, respectively. Physicochemical, juiciness showed increasing values by increasing duck meat ratio in meatball, meanwhile folding test showed decreasing values. The range for juiciness and folding test values were 6.09 – 11.24 % and 4.79 – 2.20 % respectively. Determination of texture and colour by instrument showed significant differences (P<0.05) among samples, whereby the L* value decreased, but the* and b* values increased with the increase in duck meat ratio. The highest L* value (lightness) (65.89) was observed in formulation A which contained 100% chicken meat, while the lowest L* value (55.65) was observed in formulation E containing 100% duck meat. The addition of duck meat thus contributed to a darker colour product. Texture analysis showed decreasing values of shear stress (253.31 – 541.50) with the increase of duck meat ratio. Keywords- Meatball, proximate composition, physicochemical characteristics, chicken meat, duck meat.

Purpose – The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature. Design/methodology/approach – Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days. Findings – Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p &lt; 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p &lt; 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research limitations/implications – Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles. Originality/value – Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

Global crises affecting food security have kept increasing for four years in a row, with almost 350 million people expected to suffer from food insecurity in 2023, more than double the number compared to 2020. This draws attention to the importance of finding food capable to feed a population under such conditions. In this research criteria were developed to gain comparative insights into crises suitability of food system’s food security. Four principal criteria – production characteristics, intrinsic attributes, supply chain efficiency, and feasibility of conversion – were identified to encompass this crises suitability, and translated into measurable indicators tailored to protein foods. A multi criteria analysis (MCA) was developed which enabled the assessment of different alternative protein sources – insects, cultured meat, mycoproteins, algae, and plant proteins – on the basis of equal importance of the crises suitability criteria. Chicken meat, being currently the most efficient protein source in times of crisis, was used as a reference protein source. Based on the suitability criteria, insects and cultured meat resulted from the comparative study convincingly as the most suitable to replace chicken meat. Although the systems of the other alternative protein sources did not emerge as suitable options to replace chicken meat in a crisis, algae, mycoproteins, and plant proteins could support chicken meat as complementary sources of proteins if embedded in the food supply. When adopting these criteria, the type of crisis needs to be taken into account to judge the relative importance of the criteria, as a basis for decision making on the crisis suitability of food stuff’s systems. The methodology applied allowed to identify a clear distinction between crises suitability of alternative proteins systems, and has therefore potential for application to other food systems. Then, the indicators for the criteria need to be tailored towards the nature of the specific food system.

The growing demand for gluten-free foods has increased interest in developing pasta products with improved nutritional value and quality attributes. This study aimed to formulate gluten-free pasta using black glutinous rice flour and tapioca starch fortified with minced chicken meat and to evaluate the effects of chicken meat incorporation on physicochemical properties, antioxidant capacity, texture, nutritional composition, and sensory acceptability. Chicken meat–fortified pasta (CFP) was prepared by replacing black glutinous rice flour and tapioca starch with minced chicken meat at 0, 20, 30, and 40 g /100 g of total flour and compared with conventional wheat pasta (WP). Chicken meat incorporation significantly affected pasta qualities (p &lt; 0.05). CFP samples exhibited darker color, higher redness, and lower lightness and yellowness than WP due to the presence of anthocyanins from black glutinous rice flour. Antioxidant activity, total phenolic content, and anthocyanin levels were significantly higher in CFP than in WP but decreased with increasing chicken meat levels as a result of phenolic dilution. Increasing chicken meat content prolonged optimum cooking time and increased water absorption, while reducing cooking loss, volume expansion, and water solubility, indicating improved cooking stability. Texture profile analysis showed that moderate chicken meat incorporation (20 g/100 g) enhanced hardness and gumminess, partially compensating for the absence of gluten, whereas higher meat levels negatively affected cohesiveness, springiness, and chewiness. Proximate analysis revealed progressive increases in protein, fat, ash, and moisture contents with increasing chicken meat levels, with the highest protein content observed at 40 g/100 g of chicken meat sample. Sensory evaluation indicated that all CFP samples were acceptable, with the 20 g/100 g formulation achieving the highest overall acceptability among gluten-free samples. In conclusion, chicken meat–fortified gluten-free pasta based on black glutinous rice flour and tapioca starch is a promising functional food, with 20 g/100 g of chicken meat providing the optimal balance between nutritional enhancement and product qualities.

SummaryThe resistance of packed beds of clean moth gram (Vigna aconitifolius) to airflow was studied at moisture contents varying from 5.64 to 19.42% dry basis (d.b.) and at superficial air velocities ranging between 0.0104 and 0.8321 m s−1 with bed depths of 0.2–0.6 m and bulk densities ranging from 745 to 875 kg m−3. The airflow resistance of moth gram increased with increase in airflow rate and bulk density and decreased with moisture content. Results indicated that a 13.78% increase in moisture content decreased the pressure drop by 26.58% whereas, a 7.7% increase in bulk density increased the pressure drop by 43%. The modified Shedd's equation and Hukill and Ives equation were evaluated to see if they predicted pressure drop accurately. Airflow resistance was accurately described by the modified Shedd's equation. The statistical model that related airflow rate and bulk density could fit pressure drop data reasonably well. For loose fill beds an increase in grain moisture content increased the minimum fluidization velocity value from 1.1009 to 1.2391 m s−1 whereas, for grain beds with 12.47% moisture content, the increase in bulk density decreased the minimum fluidization velocity value from 1.1152 to 1.0306 m s−1.

This study evaluated roasted pigeon pea seed meal (RPPSM) as an alternative plant protein source in broiler diets in response to rising costs of conventional protein ingredients such as soybean meal and fish meal. Grounded in the concept of feed resource substitution and guided by principles of growth performance evaluation, sensory analysis, and cost efficiency, the experiment used 120 day-old Magnolia broiler chicks allotted to four dietary treatments (0, 10, 15, and 20% RPPSM) in a Completely Randomized Design with three replications of ten birds each. Sensory evaluation of cooked breast meat, conducted with 50 trained panelists using a seven-point Hedonic scale, followed a Randomized Complete Block Design. Results showed that 20% RPPSM promoted significantly higher body weight, weight gain, growth rate, and better feed conversion ratio and feed conversion efficiency during the first week, but these advantages were not sustained, and from the second to the sixth week growth performance, feed intake, final live weight, and overall feed efficiency did not differ significantly among treatments. Dressing percentage with and without giblets, liver weight, and all sensory attributes appearance, taste, flavor and aroma, tenderness, juiciness, and general acceptability were statistically similar across all diets, indicating that RPPSM up to 20% did not impair carcass yield or meat quality. Pancreas weight was higher in birds fed the control, 15%, and 20% RPPSM diets than in those fed 10% RPPSM, reflecting variable responses to trypsin inhibitor activity, while liver weights remained normal and comparable. Economic analysis showed that return above feed cost was highest in the control group and lower in RPPSM diets because of the high price of pigeon pea seed, despite acceptable biological performance. Overall, the study concludes that RPPSM can be included in broiler diets up to 20% without adverse effects on growth or meat quality, but its economic use depends on improving local supply and reducing ingredient cost. The findings align with SDG 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action) by exploring a locally available legume as an alternative protein source, reducing dependence on imported feedstuffs, and supporting more resilient, resource-efficient poultry production. In this context, the study contributes to economic and environmental sustainability by highlighting both the technical feasibility and cost constraints of integrating pigeon pea into smallholder-oriented broiler systems.

Aim: The present study investigated the effect of unconventional (Carica papaya, Manihot esculenta leaf and Brassica oleracea var. capitata leaves) Composite Feed Ingredients on storage and sensory attributes of chicken meat.&#x0D; Study Design: Quasi Experimental&#x0D; Place and Duration of Study: Department of Animal Production and Health Technology, Department of Nutrition and Dietetics and Department of Science Laboratory Technology, Imo State Polytechnic Umuagwo-Ohaji, June 2020-April, 2021.&#x0D; Methodology: Arbor Acres broiler reared with unconventional composite feed ingredients, consisting of 0%, 2.5%, 5%, 7.5% proportions of Homogenized Vegetable Meal (HVM) was used. After six weeks, the broilers were slaughtered, cleaned and stored in the freezer at the temperature of 30C. Nutrient Agar (NA), Mac Conkey Agar (MCA) and Sabouraud Dextrose Agar (SDA) were the media used for the determination of bacterial and fungi growth on chicken meats during storage. Sensory evaluation of chicken meats was determined after 14 days of storage.&#x0D; Results: The result revealed low (3.4x 105-8x105) microbial and fungi (2.1 x105-7 x105) growth on the chicken meat samples. There was no significant difference (P=0.05) in the sensory attributes (taste, colour, aroma and general acceptability) tested. The chicken meats were generally (7.6 -7.8) acceptable by the taste panel members after 14 days of storage.&#x0D; Conclusion: The inclusion of unconventional (leave) ingredients in broiler feed did not affect the storage of chicken meat, rather some sensory attributes (aroma and colour) of chicken meat were improved.

The environmental sustainability of soybean cultivation has been questioned as it has been linked to deforestation, eutrophication, pesticide use, and carbon dioxide footprint. Agri-industrial byproducts and black soldier fly (BSF) larvae meal are promising alternative protein sources that can be used to partly replace soybean in broiler diets. The present study aimed to investigate the effect of partial replacement of soybeans with agro-industrial by-products with or without the addition of BSF dried larvae meal on the meat quality, fatty acid and amino acid content, and sensory traits of breast meat of local chickens. A total of 252 one-day-old mixed-sex chicks from the Anadolu-T pure dam line were randomly assigned to 1 of 3 diets; a soybean-based Control diet, a diet in which soybean meal was partly replaced (SPR) with brewers' dried grain, sunflower seed meal, and wheat middlings and an SPR + BSF diet in which 5% of BSF dried larva meal was added to the SPR diet. All birds were slaughtered at a commercial slaughterhouse at 55 days and breast and drumstick muscles were sampled for meat quality analysis from 18 chickens/dietary treatments. No significant effects of diets were observed for the pH24 and lightness, redness, and yellowness of breast and leg meats. Thawing loss significantly decreased and cooking loss increased in the breast meat of chickens fed the SPR + BSF compared with those fed Control and SPR diets. Diets did not affect either texture profile or consumer sensory properties of breast meat. The chickens fed the SPR + BSF had the highest total saturated fatty acid and lower polyunsaturated fatty acid content in breast meat than those fed the Control and SPR diets. The essential and nonessential amino acid content of breast meat decreased by the SPR diet compared with the SPR + BSF diet. The chickens fed SPR + BSF diet had higher values of tasty, aromatic, and umami-related amino acids than those fed SPR and Control diets. In conclusion, the results of the present study indicated that agri-industrial byproducts with or without BSF larvae meal could be used to partially replace soybean meal in broiler diets without affecting technological meat quality traits. The addition of BSF larvae meal to the diet along with agri-industrial by-products improved the amino acid content of the breast meat of chickens but reduced polyunsaturated fatty acid levels.

Generally, consumers prefer the indigenous chicken meat compare to commercial chicken like sonali or broiler chicken because of their concept of having more nutritious and palatability and ready to pay more. Whether the concept is true or not, and on which aspects, indigenous chicken meat is superior compare to that of commercially reared chicken, validation is required. Therefore, an experiment was conducted to compare the carcass characteristics, meat proximate composition, physico-chemical parameters and sensory attributes of indigenous/deshi, sonali and broiler chicken that are available in the poultry market of Bangladesh. Three types of finisher chicken: indigenous/deshi, sonali and broiler chicken were bought from local market of Bangladesh. Birds were slaughtered following halal method; carcass traits and meat quality parameters were analyzed after collection and processing of meat samples. Result indicated that, there is a variation in the carcass characteristics, proximate composition, physico-chemical attributes and sensory evaluation. Broiler chicken live weight, slaughter weight and abdominal fat was higher as compared to sonali and indigenous/deshi chicken (P&lt;0.05). The dry matter, crude protein and ether extract was higher in deshi chicken followed by sonali and broiler chicken (P&lt;0.05). Drip loss and cooking loss was higher in broiler chicken followed by sonali and deshi chicken, while pH24 was lower in deshi chicken followed by sonali and broiler chicken (P&lt;0.05). Broiler chicken meat was more tender in relation to sonali and deshi chicken (P&lt;0.05), where flavor of deshi chicken meat was higher as compared to the broiler chicken (P&lt;0.05). Result suggested that, based on level of status of people, consumers can choose indigenous or deshi chicken due to better proximate composition and meat flavour; however, sonali and broiler chicken are also acceptable by the consumers with higher carcass weight and meat tenderness with short interval to become marketable weight and cheap price which can be afford by all class of people to meet their protein demand, eventually can secure national human health.

A study to evaluate the effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat was evaluated. One hundred poultry bird comprising of 50 chickens (Harco black) and 50 quail Japanese were randomly allocated based on a completely randomized design. Birds were kept for 20 weeks and fed with compounded feeds ad libitum, and at 4, 8, 16 and 20 weeks, 5 birds each were randomly selected, and the thigh and breast were evaluated for the physic-chemical, cholesterol and proximate composition. Results reveal that, crude protein content was significantly higher in chicken breast (21.48) at 4 weeks and at 16 weeks in quail breast (21.93), ether extract&nbsp; was highest&nbsp; in the thigh of both chicken and quail (6.33 and 5.06) at 4 weeks of age and thereafter it decreased with increase in age of birds, respectively. Ash content was significantly (P&lt;0.05) higher at 8 weeks for quail breast (1.73) and at 20 weeks for chicken breast (1.76) and the moisture content was significantly higher at 4 weeks for both quail (79.19) and chicken (76.51) thigh. Physiochemical analysis revealed that, the thermal and cold shortening were highest at 16 weeks of age for both quail and chicken meat (26.9 and 43.10), respectively. The cooking loss was highest (P&lt;0.05) at eight weeks for chicken (91.30) and at four weeks for quail (90.80), water holding capacity was highest (P&lt;0.05) (43.10) at 16 weeks in chicken meat. Cholesterol content was lowest at 16 weeks of age as compared to 4 and 20 weeks in chicken breast, whereas quail breast revealed higher values eight weeks of age. The breast of both birds (chicken and quail) had the best values for protein and ash content but highest in cholesterol content, while the thigh had the lowest cholesterol value but highest ether extracts content for both samples. Key word: Cholesterol, thigh, breast, chicken and quail meat.

Investigating alternative protein sources for ruminants in tropical regions is crucial due to distinct climatic conditions and limited resources. Scientists, acknowledging the challenges, are exploring locally accessible alternatives to develop cost-effective and sustainable protein supplements for ruminant nutrition, emphasizing the importance of understanding the nutritional composition for advancing livestock husbandry sustainability. The aim of this research is to elucidate alternative local protein sources for ruminants in tropical areas and assess their effectiveness in promoting sustainable production and enhancing ruminant nutrition. Protein feed sources are essential for providing amino acids to animals and producing animal products such as meat, milk, and wool. Inadequate protein in animal feed may have a detrimental impact on rumen fermentation and animal output. Therefore, alternative protein sources have received increased attention in order to replace the main protein source. The alternative protein sources in this review were divided into five categories: agricultural biomass, fodder shrubs, biological protein and plant weeds, insect protein and agro-industry biomass. Furthermore, plant secondary compounds found in alternative protein sources might be used to modulate rumen fermentation and improve animal performance. By focusing on regional sources of protein, feed costs are reduced while availability is raised. Based on this analysis, it can be concluded that there are a number of alternative protein sources that might be used in place of primary protein sources and that they could support ruminant production in the face of several animal feed crises. However, the potential use of any protein source should be assessed in light of the country’s availability and animal production practices.

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.