Ground Chicken Meat Research Articles

Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.

Shelf-life prediction of chicken nuggets based on the thickness level of composite plastic packaging using accelerated shelf-life testing (ASLT) method by the Arrhenius equation approach

The packaging of ground chicken meat, known as chicken nuggets, generally experiences a very rapid rate of deterioration caused by microorganisms. To determine the shelf life of chicken nuggets, shelf life measurements are made by accelerating product degradation through environmental conditions such as temperature, humidity, gas atmosphere, and light. In this study, the thickness level of composite plastic packaging was tested using the accelerated shelf-life testing (ASLT) method with the Arrhenius equation approach. The study looked at the critical period of chicken nuggets packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm stored in an incubator at 45°C for two days, then sensory evaluation once a day and calculated the shelf life, where chicken nuggets were packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm and stored in an incubator with temperature variations of -15, 5 and 25 °C for 25 days, every five days analyzed for moisture content and TPC. The best shelf life of chicken nuggets is found in 50μm thickness composite plastic packaging at a temperature of -15 °C, lasting 136 days.

Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement.

This study was conducted to apply the finite volume method (FVM) to solve the partial differential equation (PDE) governing the heat transfer process during meat cooking with convective surface conditions. For a one-dimensional, round-shaped food, such as meat balls, the domain may be divided into shells of equal thickness, with energy balance established for each adjacent shell using in the finite difference scheme (FDS) to construct a set of finite difference equations, which were then solved simultaneously using the FORTRAN language and the IVPAG subroutine of the International Mathematics and Statistics Library. The FDS is flexible for temperature-dependent physical properties of foods, such as thermal conductivity (k), specific heat (Cp ), thermal diffusivity (α), and boundary conditions, for example, surface heat transfer coefficient (h), to predict the dynamic temperature profiles in beef and chicken meat balls cooked in an oven. Once the FVM model was established and validated, it was used to simulate the dynamic temperature profiles during cooking, which were then used in combination with the general method to evaluate the thermal lethality of Shiga toxin-producing Escherichia coli and Salmonella spp. using D and z values in ground meats during cooking. The method can be applied to design cooking processes that effectively inactivate foodborne pathogens while maintaining the quality of cooked meats and evaluate the adequacy of a cooking process. PRACTICAL APPLICATION: The temperature dependences of thermal conductivity (k) and thermal diffusivity (α) of raw ground beef and ground chicken meats were measured. These thermal properties were then used in numerical simulation to predict the dynamic heating temperature profile and thermal lethality of ground beef and chicken meat balls. The numerical simulation method may be used to optimize and evaluate thermal processes and ensure the inactivation of pathogens in meat products during cooking.

A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings

A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings

Screening of sensory vocabularies for preference and <i>Jidori</i>-like traits of ground chicken meat using a check-all-that-apply question

一般消費者の鶏肉に対する「好ましさ」および「地鶏らしさ」の認識に寄与する香り，食感および味に関する特性を明らかにするため，肉団子モデルでの嗜好型官能評価を行った．地鶏2鶏種とブロイラーのムネ肉およびモモ肉のミンチを直径3.5 cm×厚さ1 cmの円盤状に成型し，焼き調理したサンプルを，34名の訓練と選抜を施さない一般パネルに評価させた．「全体の好ましさ」は，鶏種によらずムネ肉の方がモモ肉よりも低かった（P<0.05）．「地鶏らしさ」では鶏種および部位による効果が認められ（P<0.05），モモ肉の評点はムネ肉に比べて高く（P<0.05），地鶏のモモ肉は一般パネルに地鶏らしいと認識されることが示唆された．嗜好調査と同時にCATA法を実施することで，鶏肉の「好ましさ」を低下させる因子（香り2語，食感1語，味1語）や，「地鶏らしさ」を特徴付ける因子（香り2語，食感3語，味2語）の候補が得られた．

Molecular characterization of extended-spectrum β-lactamases-producing Enterobacteriaceae species in ground beef and chicken meat

The objectives of this study were i) to characterize extended-spectrum β-lactamase-producing Enterobacteriaceae (ESBL-E) using pheno- and genotyping methods, ii) to evaluate the antimicrobial resistance pattern against 10 antibiotics, and iii) to investigate class 1 integron (intI1) in 80 Enterobacteriaceae isolates obtained from chicken meat (n = 40; 47 isolates) and ground beef (n = 40; 33 isolates) samples. Through the study, we found that 55 (68.7 %) of 80 Enterobacteriaceae isolates were capable of β-lactamase activity, and 38 (47.5 %) of them were multi-drug-resistant (MDR). The ground meat-origin isolates are 1.2 times more likely to produce imipenem resistance compared to chicken-meat-origin isolates (z = 2.1, p < 0.05, OR = 1.42). ESBL-E was found in 18 (22.5 %) of the isolates, 16.3 % of chicken meat and 6.3 % of ground beef origin. The bla genes were detected in 14 isolates [bla-TEM (n = 10; 12.5 %); bla-SHV (n = 4; 5.0 %); bla-CTX-M (n = 0)], where the predominant species were Escherichia (E.) coli and Citrobacter braakii. The nine ESBL-E isolates were MDR. Twenty-eight (35.0 %) of 80 isolates were found to be resistant to at least one third-generation cephalosporin, and eight (28.6 %) of them were also ESBL-E. Eleven of 16 (48.5 %) carbapenem-resistant isolates were ESBL-E. The intI1 gene was found in 13 (16.3 %) isolates, five of which were ESBL-E, and four of which were MDR. Co-existing with bla-TEM and the intI1 isolate was ESBL-E. coli, which was resistant to nine antibiotics. In conclusion, chicken meat and ground beef may pose a potential risk of containing ESBL-E, and bla genes which could be spread to the entire food chain.

Effects of Spice Addition on the Inhibition of Bacterial Growth in Ground Chicken Meat

Effects of Spice Addition on the Inhibition of Bacterial Growth in Ground Chicken Meat

Melibiose–X-Gal–MacConkey Agar for Presumptive Differentiation of Escherichia albertii from E. coli and Salmonella from Poultry Meat

The bacterial foodborne enteropathogen Escherichia albertii, despite enjoying increased attention paid to its pathogenesis, global dissemination, and antimicrobial resistance capacity, remains difficult to identify from human foods. The primary objective of this study was to develop and test a selective and differential plating medium for the isolation of E. albertii from enteric pathogens commonly transmitted via fresh poultry meat, namely E. coli and Salmonella enterica. MacConkey agar supplemented with α-D-+-melibiose and the lactose analogue X-gal was prepared and used to differentially enumerate E. albertii, Salmonella, and E. coli from inoculated ground chicken meat. The medium, MXgMac agar, differentiated the inoculated pathogens with a greater degree of efficiency than did the previously developed E. albertii-selective medium xylose–rhamnose–melibiose (XRM) MacConkey agar, based on differential usage of the lactose analogue and melibiose. Chicken-derived feces and litter samples were subsequently tested using the medium and found not to contain E. albertii by 16S rRNA gene amplification. MXgMac agar facilitates improved differential recovery of E. albertii and other enteric pathogens from poultry meat versus other E. albertii selective/differential media.

Draft Genomic Sequence for Klebsiella pneumoniae 060517CS3-g, a Bacterium Harboring Multidrug Resistance Genes, Isolated from Retail Ground Chicken Meat

Klebsiella pneumoniae is an important foodborne pathogen that can cause human infections. Here, we report the draft genomic sequence for K. pneumoniae 060517CS3-g, isolated from retail ground chicken meat, which has several antibiotic resistance genes, multiple plasmids, and genes that may result in its hypervirulence based on the sequence data.

Effects of different phosphate content on the quality of wheat bran chicken sausage

Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The positive influence of phosphate addition on technological and textual properties of meat products is known, however taking into account consumer’s acceptability, determination of phosphate content in sausages ensuring their high quality but not but not exceeding this value is needed. Low–fat chicken sausages with increased dietary fiber content due to inclusion in the sausage formulation of wheat bran were used as the object of the study. Comparative characteristics of wheat bran chicken sausage added with different amounts of complex phosphate, namely, 1.0, 1.5 or 2.0 g to 400 g of ground chicken meat were determined. It was shown that the minimum cooking water and fat losses were observed when addition of 1.5 g of complex phosphate was used. Thus, addition of 1.5 g of complex phosphate to 400 g of ground chicken meat ensured better retaining of water and fat, lowest cooking loss and highest emulsifying stability than in cases when 1.0 or 2.0 g of complex phosphate were added. At the same time, the results showed that the sausage containing 1.5 g phosphate per 400 g of ground chicken had the highest hardness, elasticity and chewiness, and the highest overall acceptability score of sensory evaluation, but the difference was not significant (P&gt;0.05). Addition of 1.5 g phosphate per 400 g of ground chicken reduced the fluidity of free water in the sausage, and thus enhanced the water-retaining ability of chicken sausage. In addition, the results of the pseudo-color map showed that the semi-bound water of the S2 and S3 treatment groups increased significantly. Conclusions. Addition of complex phosphate, 0.2 %, in formulation of low-fat wheat bran chicken sausages decreases cooking, moisture and fat losses, and improves the texture and sensory properties of the final product.

Antimicrobial Resistance, Multilocus Sequence, and spa Typing of Staphylococcus aureus Isolated from Retail Raw Meat Products.

With a high capacity to acquire antimicrobial resistance, Staphylococcus aureus is an important pathogen causing severe infections in animals and humans. A total of 50 Staphylococcus aureus isolates from retail ground beef, chicken meat, and fish were characterized by antimicrobial resistance profiling, staphylococcal protein A gene (spa) typing, and multilocus sequence typing (MLST). The broth microdilution test results showed that all isolates were resistant to penicillin and sulphamethoxazole but had varying resistance rates to tetracycline (24%), erythromycin (4%), gentamicin (2%), ciprofloxacin (2%), trimethoprim (2%), and chloramphenicol (0%). The blaZ and sulI genes were detected in 100% of the isolates followed by grlA (94%), norA (92%), tetK (80%), chlA (60%), tetM (26%), aacA-aphD (2%), ermA (2%), fexA (0%), and dfrA (0%). Moreover, 26% of the isolates were multidrug-resistant, with five or more resistance genes. The spa typing analysis revealed 22 spa types, with t091 (16%), t1677 (8%), and t14538 (8%) being the most common, and one new spa type, t19851, was uncovered. MLST identified seven sequence types (STs), with ST7 (40%), ST15 (20%), and ST199 (13%) being the most common, and two STs (ST7435 and ST7436) were newly identified. In this study, S. aureus isolated from raw meat showed multidrug resistance and different clones associated with human infections. As a result, foods of animal origin may act as potential vehicles for transmission of multidrug-resistant S. aureus isolates, and the dissemination of potentially pathogenic clonal types, posing a health risk to humans.

Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined

The antibacterial effect of oregano oil and tannic acid (TA) on the aerobic plate count (APC), Enterobacteriaceae (ENT), Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken breast meat (RGCBM) held at 4 °C and 10 °C was studied. Five treatments including i) control (no antimicrobial), ii) 200 ppm oregano oil, iii) 10 ppm TA, iv) 200 ppm oregano oil + 10 ppm TA, and v) 5 ppm butylated hydroxy anisole (BHA) were prepared. Oregano oil, TA, and BHA inhibited increases in the APC when used separately (P < 0.05). Oregano oil + TA exhibited a higher (P < 0.05) antibacterial effect on APC during storage of RGCBM at 4 °C and 10 °C. Also, that same combination significantly (P < 0.05) inhibited growth of E. coli O157:H7, L. monocytogenes, S. enterica, and ENT in the meat irrespective of storage temperature. However, from a practical perspective, pathogen inhibition is unlikely to be deemed effective. Based on these results, the antibacterial activity of oregano oil is improved by TA, and the oregano oil + TA combination has good potential for controlling growth of native bacterial flora to enhance the microbial shelf-life of RGCBM.

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: T1) Control (No additives); T2) Combination (CM1) of 100 ppm OE and 300 ppm RE; T3) CM2: 100 ppm OE + 350 ppm RE; T4) CM3: 150 ppm OE + 300 ppm RE; T5) CM4: 150 ppm OE + 350 ppm RE; T6) 14 ppm of butylated hydroxyanisole (BHA). Meat patties were individually packaged in oxygen-permeable bags stored at 4 °C, and analyzed for lipid and protein oxidation, and CIE color values at 0, 4, and 7 days. Individual cooked thigh meats were used to evaluate different sensory attributes. All additives showed significant (P < 0.05) antioxidant effect delaying lipid and protein oxidation after day 4 comparing to the control treatment samples. However, the highest significant (P < 0.05) effect among all treatments was by CM4. The CM4 was the highest stabilizing raw meat color, and preventing meat discoloration. In addition, it showed (CM4) highest overall acceptability scores values regarding sensory evaluation. Based on current results, both OE and RE had a potential antioxidant activity; however, this could be stronger if used together.

Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

Abstract The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm RE; and v) 14 ppm of butylatedhydroxyanisole and butylatedhydroxytolune mixture (BHA/BHT) were prepared. After cooking, all samples were stored (7 days) at different temperature (10, 25, 43 °C) using oxygen permeable bags and tested for TA, and total viable count of Staph. a. In addition, all additives were showed significant (P < 0.05) antimicrobial effect during storage time compared to the control. Both OE and RE showed comparable antimicrobial effect compared to the synthetic (BHA/BHT) additive at all storage temperatures. However, the combination treatment (OE + RE) was the highest among other additives suppress bacterial growth (APC & Staph. a) during storage. Based on these results, it is concluded that both OE and RE were showed significant (P < 0.05) antimicrobial activity, but this effect could be higher if meat treated by their combined mixture.

Cellular antioxidant potential and inhibition of foodborne pathogens by a sesquiterpene ilimaquinone in cold storaged ground chicken and under temperature-abuse condition

A sesquiterpene quinone, ilimaquinone, was accessed for its cellular antioxidant efficacy and possible antimicrobial mechanism of action against foodborne pathogens (Staphylococcus aureus and Escherichia coli) in vitro and in vivo. Ilimaquinone was found to be protective against H2O2-induced oxidative stress as validated by the reduction in the ROS levels, including increasing expression of SOD1 and SOD2 enzymes. Furthermore, ilimaquinone evoked MIC against S. aureus and E. coli within the range of 125–250 µg/mL. Ilimaquinone established its antimicrobial mode of action against both tested pathogens as evident by bacterial membrane depolarization, loss of nuclear genetic material, potassium ion, and release of extracellular ATP, as well as compromised membrane permeabilization and cellular component damage. Also, ilimaquinone showed no teratogenic effect against zebrafish, suggesting its nontoxic nature. Moreover, ilimaquinone significantly reduced the S. aureus count without affecting the sensory properties and color values of cold-storaged ground chicken meat even under temperature abuse condition.

Quorum sensing systems and related virulence factors in Pseudomonas aeruginosa isolated from chicken meat and ground beef

The objective of this study was to evaluate 50 [chicken meat (n = 45) and ground beef (n = 5)] Pseudomonas aeruginosa isolates to determine the expression of the lasI and rhl QS systems, related virulence factors, and the presence of N-3-oxo-dodecanoyl homoserine lactone (AHL: 3-O-C12-HSL). For the isolation and identification of P. aeruginosa, conventional culture and oprL gene-based molecular techniques were used. In relation to QS systems, eight genes consisting of four intact and four internal (lasI/R, rhlI/R) genes were analyzed with PCR assay. The two QS systems genes in P. aeruginosa isolates from ground beef (80.00%) and chicken meat (76.00%) were present at quite high levels. The 3-O-C12-HSL was detected in 14.00% of the isolates. Both biofilm formation and motility were detected in 98.00% of the isolates. Protease activity was determined in 54.00% of the isolates. Pyocyanin production was detected in 48.00% of the isolates. The las system scores strongly and positively correlated with the rhl system (p ˂ .01). PYA moderately and positively correlated with protease (p ˂ .05). In addition, there was statistically significance between lasI and protease activity (p < .10), and rhlI and twitching motility (p < .10). In conclusion, the high number of isolates having QS systems and related virulence factors are critical for public health. Pyocyanin, protease, and biofilm formation can cause spoilage and play essential role in food spoilage and food safety.

Isolation, characterization and comparison of lytic Epseptimavirus phages targeting Salmonella

This study describes the characterization and genomic analysis of six lytic Salmonella phages. To examine the feasibility of using these phages as biocontrol agents, we analyzed their genomes and compared them to those of similar phages. These six phages belong to genus Epseptimavirus, family Demerecviridae. We identified the genes of these six phages by comparing their genomes with those of three type phages in subfamily Markadamsvirinae. All six phages examined in this study were obligately lytic and did not carry undesirable genes. Two phages (vB_SalS_1-23 and vB_SalS_3-29) were selected as the representative phages for general characterization and physiological tests. The biocontrol efficacy of the representative phages was determined by comparing the viable counts of recovered host Salmonella ser. Newlands ZC-S1 from treatment and phage-free control samples. The biocontrol experiment showed that the representative phages were able to reduce the counts of ZC-S1 to below 2 log10 CFU/mL (~4.3 log10 CFU/mL reduction) at 3 h post-infection at 37 °C. Furthermore, we investigated the application of these two phages in the control of ZC-S1 contamination in chicken products and on eggshells. When applied to the surfaces of the samples, the phage cocktail (MOI = 100) reduced the ZC-S1 count to below 2 log10 CFU/mL on chicken skin and to undetectable levels (1 log10 CFU/mL) in chicken breast meat, ground chicken meat and eggshell samples (p < 0.01). Compared to the initial experiment, the phage cocktail reduced the ZC-S1 count by 2–4.08 log10 CFU/mL when applied at an MOI = 1 (except in the ground chicken meat group) and by 4.48–5.67 log10 CFU/mL at an MOI = 100 after 7 h. In conclusion, these two phages with lytic effects show a high potential to inhibit the growth of Salmonella contaminants and can be used as candidate biocontrol agents.

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts-Kinetic and Neural Network Approaches.

Simple SummaryDemand for poultry meat (chickens and turkeys) is constantly increasing. The upward trend in the production and consumption of poultry meat has two reasons. The first is the financial aspect because chicken meat is relatively cheap. The second reason is the nutritional and health aspect. Although the meat has high nutritional, dietary, culinary, technological, and sensory values, it is very susceptible to undesirable changes during storage, mainly due to the growth of microflora but also due to lipid and protein oxidation. The use of plant extracts in food technology is multifunctional, as they exhibit antioxidant and antibacterial effects and have a beneficial effect on the texture of meat and meat products. Moreover, the antioxidant effect of compounds isolated from plants may influence consumer health. Antioxidants of plant origin can be used as an additive to animal feed, as well as a component of stuffing or marinating mixes for meat. In addition, they are used in the coating of raw materials or in active packaging for food products. So far, many studies have shown the positive effect of plant and plant extract addition to meat on the oxidative status of its protein. However, the predictive approach to protein oxidation in raw meat is still little described. This study has demonstrated the potential usefulness of the kinetic model as well as models based on artificial neural networks (ANNs) to the realistic prediction of protein oxidation expressed as thiol group (SH) changes in raw and cooked chicken meat during storage. Such predictive models allow us to predict oxidative changes in minced meat under different time and temperature conditions as minced meat is particularly susceptible to oxidation through exposure to oxygen during the mincing process itself and through the increased contact surface with oxygen. This knowledge is very useful in designing food products and predicting their shelf-life. Additionally, the effectiveness of various spices in the raw and cooked meat system were compared. Meat is a very complex system and, according to the research, there is no direct correlation between the anti-oxidant activity of the spice itself and its antioxidant effectiveness in the product.The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman’s reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.

Effect of Yucca baccata butanolic extract on the shelf life of chicken and development of an antimicrobial packaging for beef

Yucca baccata is a native plant to the Mexican desert which contains saponins with potential to be used as antimicrobial agent. Yucca baccata butanolic extract (YBE) obtained from the stem of the plant contained 30% of total saponins. The minimum inhibitory concentration of the YBE against Pseudomonas aeruginosa was determined as 37.25 mg/mL. The addition of 1% (w/w) of YBE to ground chicken meat decreased the growth of aerobic mesophilic bacteria (AMB) being able to extend the shelf life of the chicken meat, exposed to air, from 6 to 8 days at 4 °C. Then, a film made of low density polyethylene was manufactured with addition of 5% of YBE to be used as packaging for beef. The film resembled commercial films with a slightly beige tone. The YBE film extended the shelf life of ground beef, exposed to air, from 3 to 8 days at 4 °C. These results revealed that YBE has potential to be used as an innovative natural antimicrobial additive for food and food packaging with commercial applications.

Evaluation of Thermal, Irradiation and High Pressure Technologies to Inactivate Klebsiella Pneumoniae within Ground Chicken Meat

Evaluation of Thermal, Irradiation and High Pressure Technologies to Inactivate Klebsiella Pneumoniae within Ground Chicken Meat