Meat Freshness Research Articles

Multipurpose arrowroot starch films with anthocyanin-rich grape pomace extract: Color migration for food simulants and monitoring the freshness of fish meat

Extraction of anthocyanins from grape pomace, is a way of valuing these abundant by-products with low added value. Its integration into films may allow it to be used in bioactive packaging, which creates new color and solubility properties for food and smart food packaging which tracks the freshness of fish. Films of arrowroot starch added with different concentrations of grape pomace extract (GPE) were flexible to handle, reddish and presented a high content of anthocyanins. The water vapor permeability increased by 17 %, while the tensile strength of arrowroot starch film decreased by 79 % with the addition of 40 % GPE. The addition of GPE increased the solubility of the starch film in aqueous and lipid food simulants by 121 and 119 %. The GPE pigment preferentially migrated to the aqueous simulant due to the hydrophilic nature of anthocyanins and starch. The GPE film showed distinguishable color changes in different pH buffer solutions from pink at pH 2 to light blue at pH 7 and slightly yellowish green at pH 10. When the composite films were monitored for fish meat freshness, the change in color of the film from reddish pink to slightly green after 96 h of storage at 25 °C was evident.

Deep learning-assisted flavonoid-based fluorescent sensor array for the nondestructive detection of meat freshness

Gas sensors containing indicators have been widely used in meat freshness testing. However, concerns about the toxicity of indicators have prevented their commercialization. Here, we prepared three fluorescent sensors by complexing each flavonoid (fisetin, puerarin, daidzein) with a flexible film, forming a fluorescent sensor array. The fluorescent sensor array was used as a freshness indication label for packaged meat. Then, the images of the indication labels on the packaged meat under different freshness levels were collected by smartphones. A deep convolutional neural network (DCNN) model was built using the collected indicator label images and freshness labels as the dataset. Finally, the model was used to detect the freshness of meat samples, and the overall accuracy of the prediction model was as high as 97.1%. Unlike the TVB-N measurement, this method provides a nondestructive, real-time measurement of meat freshness.

Aerogel colorimetric label sensors based on carboxymethyl cellulose/sodium alginate with black goji anthocyanin for monitoring fish freshness

A novel colorimetric aerogel was developed by the complexation of carboxymethyl cellulose (CMC), sodium alginate (SA), and black goji anthocyanin (BGA) followed by freeze-drying for monitoring fish (Coho salmon) freshness during storage at 4 °C and 25 °C. The various aerogels (C/S/B3:1, C/S/B2:1, C/S/B1:1, C/S/B1:2, and C/S/B1:3) externally and internally were characterized using SEM, FTIR, XRD, DSC, and TGA. Among them, the aerogel composite C/S/B1:2 exhibited the most uniform pore size, largest specific surface area, rapid color changes in various alkaline vapors (5 μM and 50 μM), and better mechanical strength. Furthermore, the colorimetric aerogel became dark blue from light purple during fish storage at temperatures of 4 °C and 25 °C when it reached pH 7.49 and 7.33, TVC 8.9 × 107 CFU/g and 8.5 × 107 CFU/g, and TVB-N 33.8 mg/100 g and 26.12 mg/100 g, respectively, indicating fish completely deteriorated. Taken together, the colorimetric aerogel composite C/S/B1:2 was promising for determining fish freshness, which could be utilized as a non-destructive and useful intelligent sensor in monitoring various fish and meat freshness and/or quality.

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review.

This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.

Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation.

An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3-4 to 7-9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.

Wireless Sensor for Meat Freshness Assessment Based on Radio Frequency Communication.

Wireless communication technologies, particularly radio frequency (RF), have been widely explored for wearable electronics with secure and user-friendly information transmission. By exploiting the operational principle of chemically actuated resonant devices (CARDs) and the electrical response observed in chemiresistive materials, we propose a simple and hands-on alternative to design and manufacture RF tags that function as CARDs for wireless sensing of meat freshness. Specifically, the RF antennas were meticulously designed and fabricated by lithography onto a flexible substrate with conductive tape, and the RF signal was characterized in terms of amplitude and peak resonant frequency. Subsequently, a single-walled carbon nanotube (SWCNT)/MoS2/In2O3 chemiresistive composite was incorporated into the RF tag to convey it as CARDs. The RF signal was then utilized to establish a correlation between the sensor's electrical response and the RF attenuation signal (reflection coefficient) in the presence of volatile amines and seafood (shrimp) samples. The freshness of the seafood samples was systematically assessed throughout the storage time by utilizing the CARDs, thereby underscoring their effective potential for monitoring food quality. Specifically, the developed wireless tags provide cumulative amine exposure data within the food package, demonstrating a gradual decrease in radio frequency signals. This study illustrates the versatility of RF tags integrated with chemiresistors as a promising pathway toward scalable, affordable, and portable wireless chemical sensors.

Development of guar gum-pectin nanofiber mats containing Papaver rhoeas petal anthocyanins and cellulose nanocrystals for real-time visual detection of lamb meat freshness

The aims of the current experiment were to encapsulate Papaver rhoeas petal extract (PRE, 5 %) and cellulose nanocrystals (CNC, 1 %) into the guar gum-pectin (GG-PE) nanofibers through the electrospinning technique and evaluate their application for spoilage monitoring of fresh lamb meat during an 8-day storage period. Tensile strength, elongation at break, water vapor permeability, moisture content, and water solubility of GG-PE nanofiber mats containing CNC 1 % and PRE 5 % were 4.54–14.85 MPa, 3.60 %–10.75 %, 6.32–15.23 × 10‾4 g mm/m2 h Pa, 7.99 %–14.32 %, and 3.71 %–6.13 %, respectively. The color of GG-PE-PRE 5 % and GG-PE-CNC 1 %-PRE 5 % nanofiber mats changed from red to dark violet, green, and brown colors with increasing pH from 1 to 5 to 6–8, 9–10, and 11–12, respectively. The total volatile basic nitrogen, pH, total viable count, and psychrotrophic bacterial count of lamb meat increased to 28.49 mg N/100 g, 7.23, 7.38 log CFU/g, and 6.52 log CFU/g after four days of refrigerated storage conditions, respectively. The GG-PE-PRE 5 % and GG-PE-CNC 1 %-PRE 5 % nanofiber mats exhibited evident color changes from white color (fresh) to dark violet color (spoiled) during lamb meat storage at refrigerated conditions, confirming the applicability of fabricated nanofiber mats as pH-sensitive indicators.

A Fish Meat Freshness Detector for IoT-Based Seafood Market Applications

A Fish Meat Freshness Detector for IoT-Based Seafood Market Applications

Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation

In order to better showcase the freshness of fresh meat, merchants usually place absorbent pads under tray packaging for preservation. However, the current absorbent pads can only absorb a small amount of blood water and cannot effectively inhibit the growth and reproduction of microorganisms in tray packaging. Herein, a super absorbent aerogel pad for preserving fresh meat was prepared through the Schiff base reaction. Benefiting from the superhydrophilicity and porous structure of aerogels, the prepared G3D1BC0.5 (Gelatin: Dialdehyde starch = 3:1, Bacterial cellulose: 0.5%) aerogel not only possessed excellent adsorption performance but also rapidly regain their shape under 70% compression strain. The G3D1BC0.5 aerogel incorporating curcumin (Cur) showed the good antibacterial ability where the survival rate of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium significantly decreased to lower than 45% with the increase of Cur content (P < 0.05). Furthermore, the prepared aerogels had the excellent preservation effect on fresh meat during storage. The G3D1BC0.5-Cur0.7 aerogels can extend the shelf-life of fresh pork to 12 days by inhibiting microbial growth, protein oxidation, and lipid oxidation. Therefore, the prepared aerogel in the present study had great potential for preservation of fresh pork.

Enhanced Classification of Meat Freshness Using Lightweight Neural Networks

Enhanced Classification of Meat Freshness Using Lightweight Neural Networks

Colorimetric microneedle sensor using deep learning algorithm for meat freshness monitoring

Currently, the developed testing methods determining meat freshness are time-consuming, inconvenient, or have high specialty requirements. Herein, we proposed a colorimetric microneedle sensor (CMS) using a deep learning algorithm for visualized meat freshness monitoring. The CMS was obtained by molding edible hydrogels containing pH-responsive anthocyanins, which change colors because of the structure change of anthocyanins in response to pH. When attached to meat, the CMS was capable of penetrating the meat and extracting tissue fluids by capillary action. With meat spoilage, the pH of the tissue fluid gradually rose, leading to a change in CMS from pink to purple and finally to dark blue. Thus, according to variations of CMS colors, in situ and visualized detection of meat freshness was achieved. Further, a deep learning algorithm was applied to integrate with CMS to form a smartphone application (App), allowing for more convenient and accurate freshness detection. Images of CMS attached to the meat with different freshness were collected to form a training source as the input of the convolutional neural network (CNN). Through convolving CMS color features, the meat freshness classified as “fresh”, “less fresh”, and “spoiled” was finally outputted. With the incorporation of CNN, the App enabled users to identify the freshness of meat from stored photos or real-time images of CMS-labeled meats in a fast, accurate, portable, and universal way. This visualized detection strategy of CMS combined with an algorithm-integrated App has a promising potential for wide applications such as food safety, health monitoring, and environmental protection.

PH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking

The pH-sensitive intelligent film is a much-awaited advancement in packaging technology, which uses visually discernible color changes to warn consumers about the freshness or spoilage of perishable food products. This study aims to develop an intelligent indicating film based on carboxymethyl cellulose (CMC), formulated with date pits anthocyanins-rich extract (DPAE) at 1.5 %. The incorporation of DPAE significantly enhanced the physical (moisture content, swelling index, water solubility and biodegradability) and mechanical (thickness, elongation at break and thickness). Developed films exhibited a higher antioxidant and antibacterial activity against food-borne pathogens. Furthermore, the inclusion of DPAE had a noticeable effect on pH-sensitive characteristics of the CMC/DPAE films. Interestingly, the CMC/DPAE film displayed a color change from yellow to dark brownish in response to changes in pH levels, covering a wide range from 1 to 13. The CMC/DPAE films were also capable of detecting ammonia at concentrations ranging from 0.125 to 1 mg/mL. In order to monitor the freshness of minced beef meat stored under refrigerated conditions at 4 °C over 14 days, CMC/DPAE films exhibited noticeable color variations corresponding to the changes in meat quality, which were assessed based on total volatile basic nitrogen, microbial count, and pH during storage. The color alteration on the packaging label shifted from yellow to dark, signifying changes in meat freshness. The obtained results stipulated that the newly developed CMC/DPAE films hold promise as innovative colorimetric pH indicators for tracking the freshness and spoilage meat-products in the food industry and supermarkets.

Freshness Indicating Substance Sensor in Meat Using Molecularly Imprinted Carbon Paste Electrode

Fresh fish and meat are rich in adenosine-triphosphate (ATP), which over time is converted via adenosine-diphosphate (ADP) and adenosine-monophosphate (AMP) into the flavor component inosinate, which, with more time, is converted into the unpleasant-tasting components inosine and hypoxanthine . These six substances are indicators to measure the freshness and maturity of meat and fish. If these substances can be easily measured at the distribution site, fair trade based on objective judgments of freshness and ripeness will become possible.We are attempting a simple disposable sensor using molecularly imprinted polymer-immobilized carbon paste (MIP-CP). Graphite particles immobilized with a radical polymerization initiator were immersed in a solution of the target materials, inosine, methacrylamidophenylboronic acid, methacrylic acid, and methylenebisacrylamide, and graft polymerized by photoirradiation. The particles were washed with hydrochloric acid to remove the inosine to obtain graphite covered with an MIP layer. This was mixed with ferrocene-containing silicone oil to form a paste and applied to a commercial carbon screen-printed electrode (Zensor, Taipei) to obtain disposable electrodes. Differential pulse voltammetry was performed in buffer solutions containing inosine or sodium inosinate; the current at 0.9 V vs. Ag/AgCl increased with increasing inosine concentration, but there was little sensitivity to sodium inosinate concentration as shown in the Figure. These results indicate that a sensor has been created that shows a highly selective response to inosine, which is the template for MIP. The measurement takes about 30 seconds. We will continue to improve the reproducibility and develop a sensor that can detect the other five indicator substances in the same way.This work is partially supported by Small-Business Innovation Research (SBIR) Program of Bio-oriented Technology Research Advancement Institution (BRAIN), in Japan (SU23A03). Figure 1

Halochromic smart packaging film based on montmorillonite/polyvinyl alcohol-high amylose starch nanocomposite for monitoring chicken meat freshness

Polyvinyl alcohol (PVA) was blended with high amylose starch (HAS) at a ratio of 3:1, and reinforced with montmorillonite (MMT K10) at different concentrations (1, 2, 5, and 7 % w/w of polymers) and anthocyanins (ANT) to develop an active and smart packaging film. MMT addition enhanced the film's mechanical, barrier, thermal, and water resistance properties. Incorporating ANT extracted from roselle calyx into the optimal nanocomposite film (MMT/PVA-HAS II) increased the films' antioxidant, pH-response, and antibacterial properties. FTIR, XRD, and SEM confirmed the intermolecular interactions and even distribution of ANT and MMT in the film matrix. Release rate of ANT was dependent on type of simulant, with higher rate in aqueous solutions compared to alcoholic/fatty food simulants, and cytotoxicity evaluation proved safety of films for food packaging applications. Storage experiments confirmed the potential applicability of the novel halochromic smart film as a promising candidate for monitoring chicken spoilage under abusive storage conditions.

Carvacrol Microemulsion vs. Nanoemulsion as Novel Pork Minced Meat Active Coatings.

Carvacrol is well documented for its antibacterial and antioxidant effects. However, its high volatility has directed researchers toward nanoencapsulation technology according to bioeconomy and sustainability trends. This study examined and compared free carvacrol (FC), carvacrol microemulsion (MC), carvacrol microemulsion busted with chitosan (MMC), and carvacrol nanoemulsions (NC) as active coatings on extending minced pork meat shelf life at 4 ± 1 °C for 9 days, focusing on microbiological, physiochemical, and sensory characteristics. The research involved pre-characterizing droplet sizes, evaluating antioxidants, and determining antibacterial efficacy. The results demonstrated that NC with a 21 nm droplet size exhibited the highest antioxidant and antibacterial activity. All coatings succeeded in extending the preservation of fresh minced pork meat in comparison to the free carvacrol sample (FC). The NC coating showed the highest extension of minced pork meat preservation and maintained meat freshness for 9 days, with a lower TBARs of 0.736 mg MDA/Kg, and effectively reduced mesophilic, lactic acid, and psychotrophic bacterial counts more significantly by 1.2, 2, and 1.3 log, respectively, as compared to FC. Sensory assessments confirmed the acceptability of NC and MCC coatings. Overall, the carvacrol-based nanoemulsion can be considered a novel antioxidant and antimicrobial active coating due to its demonstrated higher efficacy in all the examined tests performed.

BCNO quantum dots-based ratiometric fluorescence platform integrated with portable device: Hypoxanthine sensing for on-site assessment of meat freshness with deep learning

Deep learning algorithms have been applied to digital image colorimetry (DIC) to improve color measurement and analysis, enabling the identification and quantification of analytes. In this work, we developed a smartphone-assisted platform for the detection of hypoxanthine (Hx) based on a ratiometric fluorescent probe (RF-probe) and deep learning algorithm for the first time with advantages of high sensitivity, in-field and simple operation, and accurate detection. Through an enzymatic cascade reaction, xanthine oxidase (XOD) degraded Hx to uric acid (UA) and H2O2, o-phenylenediamine (OPD) was converted to 2,3-diaminophenoxazine (DAP) by catalytic oxidation of H2O2 and OPD under horseradish peroxidase (HRP). The presence of DAP led to fluorescence quenching of BCNO quantum dots (BCNO QDs) at 440 nm and fluorescence enhancement of DAP at 570 nm due to the internal filtration effect (IFE). With the addition of Hx, the fluorescence color changed from blue to yellow. A good linear relationship was between I570/I440 and the Hx concentration in the range of 3-100 µM with a detection limit of 50 nM. Fluorescent color images of solution and test strips were acquired and extracted with a smartphone of our designed miniature device, which could be used to establish DIC for the detection of Hx with the linear relationship ranging from 0-100 μM and 0-40 μM, respectively. Then YOLOv5-assisted deep learning was applied to recognize and deal with the images, which offered improved accuracy, faster inference speed, flexibility, and efficient training. Therefore, our simple DIC platform was established for the in-field detection of Hx in real meat samples which was significant for the analysis of meat freshness and provided broad application potential for the analysis of other targets in food safety.

A paper-based ratiometric fluorescent sensor for NH3 detection in gaseous phase: Real-time monitoring of chilled chicken freshness

A ratiometric fluorescence sensor platform with easy-to-use and accurate is nanoengineered for NH3 quantitative detection and visual real-time monitoring of chicken freshness using smartphones. The ratiometric fluorescent probe formed by combining the zinc ion complex and carbon dots has a double-emitted fluorescence peak. The fluorescence intensity of the complex changed can be clearly observed with the increase of the concentration of ammonia solution under 365 nm wavelength excitation. In order to detect NH3 concentration in gaseous phase, a portable paper-based sensor was designed. The sensor had a good linear relationship with NH3 concentration ranging from 10.0 to 90.0 μmol/L and the LOD value was 288 nM. This fluorescent paper-based sensor was used to check the freshness of chicken breast refrigerated at 4 °C, revealed observable shifts from blue to green. The fluorescent paper-based sensor can detect NH3 concentration in real time and simplify the monitoring process of meat freshness while ensuring accuracy and stability.

Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and gallic acids (0.3% lactic and 0.3% gallic; LGA), plasma-activated deionized water, or PLGA for 10 min. A synergistic effect of plasma was observed with low-concentration LGA in preserving meat quality and color over 8-day aerobic storage (4 °C). On day 8, PLGA-treated breasts and drumsticks exhibited a significant reduction in bacterial spoilage by 0.69 and 0.50 log CFU/g, respectively, compared to control treatment. They also showed the low levels of 2-thiobarbituric acid reactive substances, respectively, as opposed to others. PLGA effectively sanitized and improved meat quality during storage. Multi-analytical techniques revealed strong correlations between anserine and taurine as antioxidants, linking them with freshness and chemical changes in chicken meat. Industrial relevanceCold atmospheric plasma is FDA-approved for surgical trials, while its potential in the food industry is currently under evaluation and gaining global attention. The combination of plasma and low-concentration lactic-garlic acid (LGA) holds significant promise for expanding markets by preserving color, and fortifying antimicrobial and antioxidant properties of chicken meat. In this study, PLGA treatment enhances chicken meat quality compared to other treatments, reducing microbial growth by up to 17%, lowering lipid oxidation by up to 12%, and improving volatile changes during storage. Additionally, it establishes a robust foundation for using multi-analytical techniques to correlate chicken meat freshness and chemical changes with direct relevance to the food industry.

Self-assembled polyacylated anthocyanins on anionic wood film as a multicolor sensor for tracking TVB-N of meat

Available food indicator films do not have a wide color variation and have a low TVB-N carrying capacity. In this study, we generated a high TVB-N-loading multicolor sensor based on self-assembled polyacylated anthocyanins on anionic wood film for tracking meat freshness. We constructed an anionic wood film with H2O2/NaOH to fix Clitoria ternatea anthocyanins via electrostatic interactions. The maximum adsorption capacity was 0.82 mg/g at 50 °C for 4 h. The values of L* , a* and b* were 42.16, 7.30, and − 19.31, respectively. Clitoria ternatea anthocyanins-fixed wood film (CTWF) exhibited four significant color changes under different pH values with high pH-sensitivity. Furthermore, the fixation of Clitoria ternatea anthocyanins enhanced the thermal stability of the anionic wood film as the maximum decomposition temperature of CTWF increased from 323 °C to 336 °C. The water contact angles on the original wood film, anionic wood film, CTWF (Q min), and CTWF (Q max) were 84°, 75°, 55°, and 48° within 1 s, respectively. In addition, CTWF reacted with volatile amines due to its adequate hydrophilicity, changing from violet to green within 3 s at 53% RH under 7.50 mmol/L NH3, which is beneficial for monitoring meat freshness. When TVB-N of 14.56 mg in 100 g of pork approached 15 mg/100 g (GB 2707–2016), the color of CTWF (0.6 cm × 0.6 cm) changed from purple to blue. Therefore, CTWF holds potential as a smart sensor that can monitor the quality of protein-rich foods in real time.

Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract

Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to a rise in the proportion of rapidly shrinking fibers, adversely affecting the quality and shelf life of poultry meat. With a growing awareness of dietetics among consumers, there is an increasing challenge to produce chicken meat that is not only free of antibiotics but also beneficial for dietary and health reasons. Biogenic amines (BA) can serve as indicators of meat freshness and quality. While they play vital roles in the body, excessive consumption of BA can have toxic and carcinogenic effects. The objective of this study was to examine the impact of supplementing feed with garlic extract and β-alanine (β-Ala) on the formation of BA and amino acid (AA) levels in the breast and leg muscles of chickens stored under aerobic chilling conditions. The muscles were obtained from chickens fed with garlic extract and β-Ala in quantities of 0.5 and 2% for each additive, as well as 0.5 and 2% of their combination. Analyses were conducted on d 1, 3, 5, 7, and 10 of storage. β-Ala supplementation increased the proportion of this AA in breast (P < 0.01) and leg muscles (P < 0.01), along with a rise in the proportion of nonessential AA (NEAA; sum of aspartic, aspartic acid, glutamic, glutamic acid, serine, β-Ala, and proline) (P < 0.01). The levels of BA changed during storage in breast and leg muscles (P < 0.001). The applied diet significantly influenced the formation of putrescine (P = 0.030), phenylethylamine (P = 0.003), agmatine (P = 0.025), and total BA (P < 0.001) in breast muscles. On the 10 d of storage, the breast muscles exhibited the lowest BA index (BAI) in the group, with a diet supplemented with 0.5% garlic extract and 0.5% β-Ala (P < 0.05). The leg muscles showed a similar BA trend as the breast muscles. These supplements may be utilized in production to augment the protein content of chicken muscles and potentially decrease the BAI index during meat storage.