Cooking Weight Loss Research Articles

Effects of microemulsions of Ocimum basilicum essential oil on the cooking quality of snakehead (Channa argus) under different impregnation methods.

This study investigates the effect of microemulsions of 0.8% Ocimum basilicum essential oil (MOBO) on the cooking quality and shelf life of snakehead fillets using different impregnation methods (air environment treatment, vacuum impregnation, ultrasonic impregnation and vacuum impregnation with ultrasonic-assisted). Basil essential oil, recognized for its antimicrobial and antioxidant properties, is utilized in a microemulsion form to enhance its efficacy and application in food preservation. The findings of the study demonstrated that MOBO markedly enhanced the cooking quality, flavor and overall acceptability of snakehead fillets. The incidence of microbial growth was markedly diminished in the MOBO-treated fillets in comparison to the control group. On day 9, a reduction in the total viable count of a minimum of 1.7 lg CFU/g was observed in comparison to the control group. The treated group exhibited an extended shelf life, with an increase of 3-9 days in comparison to the control group. However, there was a higher cooking weight loss in the treated group compared to the control group. This is from the findings regarding moisture content. The digestibility of the MOBO-treated fillets was enhanced by up to 4.13% in comparison to the control group, while the particle size was reduced by up to 40 nm. MOBO reduced the production of bitter amino acids and thiobarbituric acid. Incorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry.

Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas

Traditional Italian pizza is usually baked in wood-fired or electric ovens at high temperature (> 450ºC) for a short time. However, with the new home-cooking appliances available nowadays, it is possible to replicate such baking conditions at home. These conditions favour some chemical pathways, like the Maillard reaction, largely responsible for food attractive sensory qualities such as aroma, taste, and colour. However, high temperature treatments can lead to the formation of undesired compounds like 5-hydroxymethylfurfural and acrylamide. This study aims to evaluate quality attributes, such as cooking weight loss and colour development, and heat-related by-products (Maillard Reaction Products, 5-hydroxymethylfurfural and acrylamide) of pizza baked at high temperature (310°C and 450°C) for increasing baking times in new household cooking appliances. Results are compared to the ones of pizza conventionally home-baked (∼250°C). The collected data provide evidence that it is possible to cook pizza at 450°C using newly developed high-temperature home appliances, achieving quality attributes comparable to those of traditional pizzeria baking; very low levels of heat-induced harmful products are formed, provided that baking time is carefully controlled.

Physicochemical quality of duck meat marinated using Keranji (Dialium indium) and mini vacuum tumbler

A sustainable green economy in meat production must consider food safety principles, prevent the risk of meat contamination and improve meat quality. Duck meat has a darker colour than chicken meat, a distinctive aroma, tough texture and high fat, making it less preferred by consumers. This study aimed to determine the effect of Keranji marination using a mini vacuum tumbler on duck meat. This study used a complete factorial randomised design with four replicates. Factor I was the concentration of Keranji (D0=0%, D1=10%, D2=20% and D3=30%). Factor II is marination time using a mini vacuum tumbler (V1=15 minutes and V2=30 minutes). The results showed that Keranji concentration and marination time using a mini vacuum tumbler very significantly affected (P<0.01) pH, tenderness, cooking loss, moisture content and colour. The interaction between Keranji concentration and marination time using a mini vacuum tumbler significantly affects (<0.05) pH, cooking weight loss and tenderness. It was concluded that the best result was the best for Keranji with 20% concentration and marination time using a mini vacuum tumbler of 30 minutes. Keranji is recommended as a marinade that can sustainably improve the physicochemical quality of meat.

Physicochemical quality of culled layer meat sausage with added Fenugreek (Trigonella foenum-graecum) paste

The green economy has great potential in food security so it needs to be prioritized. One of the efforts to improve food security is by utilizing less quality materials such as abandoned culled layer meat to develop products in the form of sausages added with Fenugreek to improve product quality. Fenugreek is an aromatic spice that contains flavonoids, amino acids, alkaloids, and antioxidants and can emulsify dough because it contains galactomannan. The research method used a completely randomized design with 4 treatments and 5 replicates. The treatment parameter was the addition of fenugreek paste to the sausage consisting of (K0 = 0%; K1 = 2%, K2 = 4%, K3 = 6%). The results showed that the addition of Fenugreek paste affected the physicochemical of the sausage. The addition of Fenugreek paste to sausages can increase pH, moisture content, tenderness, and lightness and reduce cooking weight loss. The best physicochemical quality in sausage samples with the addition of Fenugreek paste 4% (K2) and 6% (K3). Fenugreek is recommended as a natural additive in the manufacture of chicken sausages in a sustainable manner to improve quality and local food development that prioritizes production with the application of efficient technology.

Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat.

The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life and preserving the sensory quality of the product. The objective of this study was to evaluate the bioaccessibility of condensed tannins (CT) from Acacia mearnsii extract (AME) and their effect on the physico-chemical characteristics of fattened lamb meat. Thirty-six Dorset ×Hampshire lambs (3 months old and 20.8±3.3 kg live weight) were used. The lambs were distributed equally (n=9) into four treatments: T1, T2, T3 and T4, which included a basal diet plus 0%, 0.25%, 0.5% and 0.75% of CT from AME, respectively. At the end of the fattening period, bioaccessibility was evaluated, the animals were slaughtered and a sample of the longissimus dorsi (LD) muscle was collected to assess colour, lipid oxidation, cooking weight loss and shear force on days 1, 4, 7 and 14 of shelf-life, in samples preserved at -20°C. In addition, the long chain fatty acid profile was analysed. A completely randomised design was used, and the means were compared with Tukey's test (P<0.05). The mean lightness (L*), yellowness (b*) and hue (H*) values were higher for T3 and T4. The addition of CT did not affect (P>0.05) redness (a*), cooking weight loss (CWL) or shear force (SF). T4 decreased (P<0.05) stearic acid and increased cis-9 trans-12 conjugated linoleic acid (CLA). Bioaccessibility was higher in the supplemented groups (T1<T2, T3 and T4). In conclusion, supplementing CT from AME in the diet of lambs did not reduce lipid oxidation, but T3 or T4 improved some aspects of meat colour and CLA deposition.

Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract.

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product.

Incorporation of Fenugreek (Trigonella foenum) seed powder on the physical quality of buffalo meat patty during frozen storage

The development of buffalo meat products is still limited due to several reasons, namely dark colour, and hard texture. Sustainable development of innovative food products is needed to meet consumer demand. Frozen foods have a long shelf life and are popular for example patty. The addition of materials that can improve quality and add health benefits should be carried out. Fenugreek contains protein, fibre, stabilizer, and emulsifier so it can be recommended in the development of buffalo meat patty as a frozen food product. This experiment aims to determine the effect of Fenugreek on buffalo meat patty during frozen storage. The design used CRD factorial pattern. Factor I was the addition of Fenugreek powder to buffalo meat patty (F0:0%, F1:2%, F2:4%, and F3:6%) and factor II was freezing time (B1:45 days; B2:90 days). The addition of Fenugreek powder had a significant effect on (P<0.01) on pH, cooking weight loss, tenderness, and (P<0.05) water content but had no significant effect on frozen storage (P>0.05). Adding Fenugreek powder up to 6% in frozen storage for 45 days resulted in the best physical quality of buffalo meat patty. Fenugreek powder 6% is recommended as an emulsifier for buffalo meat patties

Physical quality of beef patty with substitution mocaf flour (modified cassava flour) and bread crumbs

The development of processed meat products needs to be carried out to meet food needs in a sustainable manner. Popular processed meat products such as patty. Patty is usually made by adding a filler in the form of bread crumbs which is quite expensive. Mocaf flour is a product of modified cassava flour by fermentation. Mocaf flour is gluten-free and has almost the same characteristics as wheat flour. Mocaf flour has the potential as a substitute for foods made from bread crumbs or wheat flour. The purpose of this study was to determine the effect of mocaf flour on the physical quality of beef patty. The method used was CRD with 5 treatments and 4 replications. The treatments consisted of R0 = 100% bread crumbs + 0% mocaf; R1 = 75% bread crumbs + 25% mocaf; R2 = 50% bread crumbs + 50% mocaf; R3 = 25% bread crumbs + 75% mocaf; R4 = 0% bread crumbs + 100% mocaf. The results showed that the substitution of mocaf flour by 75% decreased the pH, cooking weight loss, water content and increased tenderness of the beef patty. Mocaf is recommended to be used as a patty filler to provide food sustainably.

Effects on meat quality of Yerba mate (Ilex paraguariensis) in the diet of chickens

The objective is to evaluate the effects of the inclusion of yerba mate in the diet on the yield and quality of chicken meat stored frozen for 120 days after slaughter. The birds were distributed in a completely randomized design, with four treatments, and eight replications with 25 birds each. The treatments consisted of providing a basal diet with 1, 2, 4, and 6 g kg-1 of ground dehydrated Yerba mate. At slaughter, temperature, pH, and carcass yield were measured. 120 days after meat freezing, measurements of pH, colorimetry, cooking weight loss (CWL), shear force, and water retention capacity were estimated. The parameters evaluated after slaughter showed regression effects on breast and drumstick temperature. Breast temperature showed a decreasing linear effect (R2=0.61). For the variable thigh temperature, there was a negative quadratic effect (R2=0.66). The quality characteristics of breast and drumstick evaluated 120 days after freezing showed an increasing linear effect of drumstick CWL (R2=0.38). Yerba mate can be included in up to 6 g kg-1 in chicken feed without changing pH, color, and meat tenderness after 120 days of freezing, maintaining carcass and cut yields.

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Physical and sensory properties of burgers affected by different dry ageing time of beef neck

The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 22 months old was used for the study. Neck samples (N = 12) were hung for 7 days (group Z-7) and 21 days (group Z-21) in a dry ageing chamber at a temperature of 2 °C ± 1 °C and a relative humidity of 77 % ± 3 %. Weight and pH of the meat were measured at the beginning and end of the ageing period. After ageing, the neck was dissected into muscle, subcutaneous and intermuscular fat, bone, and remaining parts. Burgers were prepared from the ground neck meat (73.9%) and fat (24.6%) to which 1.2% sea salt and 0.3% ground black pepper were added. The burgers (average weight 150 g) were then heat treated in a steam convection oven at a temperature of 230°C until an internal temperature of 64°C was reached. After heat treatment, the burgers were weighed again to calculate cooking weight loss and their diameter was measured in two perpendicular dimensions to calculate surface area reduction. Quantitative descriptive analysis and likability test were performed with nine trained sensory assessors in the sensory laboratory. The study revealed no significant differences in the proportions of each tissue obtained during dissection. The necks from group Z-21 had significantly higher pH (6.16) and weight loss (12.23%) at the end of dry aging. Significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%), but no significant difference was observed in the reduction of the surface area of the burger. The descriptive sensory attributes and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is considered that a shorter maturation period of beef necks should be used for the production of burgers.

Quality attributes of different marinated oven-grilled pork neck meat

ABSTRACT Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated oven-grilled pork neck meat. Therefore, the quality attributes of different marinated oven-grilled pork neck meat were investigated, which involved chemical (pH, thiobarbituric acid reactive substance [TBARS], 2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) [ABTS], 1,1-diphenyl-2-pierylhydrazy [DPPH], ferric reducing antioxidant power [FRAP]), physical (cooking weight loss, L*a*b* color, and textural cutting force), as well as organoleptic (sensory: flavor, appearance, tenderness, taste, and off-flavor; texture: hardness, chewiness, gumminess, graininess, and greasiness) aspects. In particular, the pork neck meat was procured from a porcine farm in Poland. Different marinated variants comprised constituent 0.5, 1, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases in ABTS, DPPH, FRAP, and TBARS in some marinated oven-grilled pork neck meat samples, alongside pH variations by difference that seemingly associated with increasing concentrations of either CP, BS, or GP, which might not always coincide with L*a*b* color trends as AS and IM were incorporated. Despite the many resemblances (p > .05), the sensory aspects fluctuated as textural chewiness, gumminess, and hardness increased in some samples, more evident when incorporating AS compared to IM. Overall, oven-grilling promises to moderate the range values of key quality attributes of different marinated pork neck meat samples in this study.

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat.

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.

Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves.

Fifty-two male Holstein veal calves were divided into two homogeneous groups receiving two isoenergetic and isonitrogenous concentrates without (CTR group) or with 3% of hemp cake (HC group). The trial lasted for 171 days. All the calves were weighed five times during the trial. At slaughtering, carcasses were weighed and measured. Meat quality was determined on the Longissimus dorsi muscle. Average daily gain in the first period of the experiment (0-80 d) and dressing percentage and rump width of the carcasses were higher in HC group. Cooking weight losses and shear force were higher in the meat of the HC group while color parameters were similar in the two experimental groups. Unexpectedly, the alpha-linolenic acid content of meat was lower in the HC group. In conclusion, hemp cake can be considered an interesting ingredient in the concentrate used for the production of veal calves, but further studies will be needed to determine a suitable dosage in order to improve the nutritional quality of meat (i.e., the n-3 fatty acids content) without negative effects on physical characteristics.

Physico-Chemical and Microbiological Quality of Sausages with Reduced Fat and Sodium Chloride Formulated with Inulin and Oregano Essential Oil

ABSTRACT This work aimed to evaluate the physical-chemical and microbiological quality of meat sausages formulated with inulin and oregano essential oil as substitutes for fat and sodium chloride. Two treatments were used: T1 – Control and T2–200 g inulin and 10 g oregano essential oil. The addition of inulin provided an increase (p < 0.05) of carbohydrates and a decrease in the fat content of the meat product. This reduction influenced cooking weight loss and emulsion stability. However, moisture, water activity, and pH were not altered. Regarding the microbiological quality of the sausages, all treatments (T1 and T2) showed counts below <3.0 for Coliforms at 45 ºC and <100 for Coagulase-positive staphylococci and Clostridium perfringens. In addition, both treatments showed absence of Salmonella sp. Therefore, inulin and essential oregano oil can be used in the reformulation of healthier emulsified meat products without significant changes in physicochemical properties and with microbiological safety.

Cassava residues in the diet of slow-growing broilers

ABSTRACT Cassava by-products are abundant and largely unused in familiy agro-industries in the Amazon region, where slow-growing broilers are commonly raised. Thus the incorporation of cassava by-products in broiler feed may provide starch enrichment for better zootechnical performance. We evaluated the use of cassava residues instead of corn in the diet of slow-growing broilers. We determined the chemical composition of cassava scrapings (CS) and cassava starch residue (CSR), and tested the digestibility of the residues in 192 broilers and three treatments: inclusion of 30 g kg-1 CS or CSR and a control without residue, with eight replicates of eight broilers each. Digestibility was assessed through collection of total excreta from 19 to 22 days of age. Apparent and corrected metabolizable energy, and apparent digestibility coefficients of dry matter, crude protein and crude energy were significantly higher for CSR than CS. Therefore, only CSR was used in a performance experiment using 324 broilers 30 to 90 days old, distributed in four treatments (0; 6.8; 13.4 and 20 g kg-1 CSR in feed) with nine replicates of nine broilers each. There was no significant difference among treatments in weight gain, feed intake, yield of carcass, breast and viscera, meat color, luminosity, pH, shear force, cooking-weight loss and drip loss. As there was a significant reduction in feed conversion and thigh and drumstick yield for 20 g kg-1, we suggest the incorporation of CSR up to 13.4 g kg-1.

Calcium anacardate in the diet of broiler chickens: Performance, carcass characteristics and meat quality

The purpose of this research was to evaluate the effects of adding calcium anacardate as a source of anacardic acid in the diet of broiler chickens on performance, carcass characteristics, meat quality and lipid stability of the meat. A total of 840 one-day-old male chicks with initial body weights of 47.99 ± 0.81 g, were distributed in a completely randomised design with six treatments and seven replications of 20 birds each. The treatments applied were: diet with no growth promoter; diet with growth promoter; and four diets with no growth promoter but with the addition of calcium anacardate at levels of 0.25, 0.50, 0.75 and 1%. As a result of this study the feed intake was not significantly affected by the treatments in any of the studied periods. The addition of calcium anacardate from 1 to 21 days of age starting at 0.75% reduced weight gain and worsened feed conversion, however, these variables were not significantly affected when the total period, from 1 to 42 days of age, was evaluated. There was also no significant effect of the treatments on the yields of carcass, breast, drumstick + thigh and abdominal fat, as well as on the proportions of dry matter, crude protein and mineral matter in the carcass, nor on color, cooking weight loss, water-holding capacity and meat pH. However, the proportion of fat in the carcass and lipid oxidation linearly decreased as the levels of calcium anacardate increased in the diet. In conclusion, the addition of calcium anacardate starting at 0.75% can reduce the proportion of fat in the carcass and improve the lipid stability of the meat, without impairing performance at 42 days of age.

High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR.

Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the effectiveness of different pressure levels on the lethality of a pool of Escherichia coli O157 strains in beef burgers by plate count and PMA-qPCR using uidA as target gene. Also, the effect on native microbiota counts, E. coli O157 counts, and physiochemical parameters of beef burgers during storage in refrigeration and frozen conditions were assessed. The treatment at 600MPa for 5min was the most lethal and was selected for the evaluation of bacteria behavior under storage conditions. Native microbiota and E. coli O157 were not recovered during refrigerated and frozen storage (4°C for 7 days and -18°C for 35 days). Cooking weight loss, pH, chromatic parameters, and texture were affected by HPP. PRACTICAL APPLICATION: Practical Application: PMA-qPCR can be used as an alternative to assess microbial inactivation by different high pressure processing (HPP) conditions (pressure level, holding time and temperature) more rapidly than conventional plate counts. In addition, it has the benefit of being able to quantify viable but nonculturable bacteria from contaminated beef burgers after HPP. Moreover, this novel technique generates less pathogenic residues, which minimizes workers' exposure to human biohazards.

Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy.

Simple SummaryThe study of meat quality of modern birds and their respective myopathies is important to understand the responses of myopathy to the meat quality of these birds. Aging enters as an alternative to avoid losses that this myopathy generates in the poultry industry, with discards of chickens affected by the different degrees of myopathy in wooden breast. The constant genetic evolution that birds have suffered and still suffer during these years is the most plausible cause of the onset of this myopathy.This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers’ breasts affected by wooden breast myopathy.

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Simple SummaryStudies of the meat quality of modern birds and their respective myopathies are important to clarify the influence of these on the meat quality of the animals. The constant genetic evolution that birds have undergone is the most plausible cause for the onset of Wooden Breast Myopathy. The processing of byproducts, such as sausages, represents an alternative to avoid the losses that this myopathy generates to the poultry industry due to discards of chickens affected by different degrees of wooden breast myopathy. The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.