Ground Chicken Research Articles

Apparent total tract macronutrient and energy digestibility of 1- to- 3-day-old whole chicks, adult ground chicken, and extruded and canned chicken-based diets in African wildcats (Felis silvestris lybica)

Our objectives were to evaluate the composition of whole 1- to- 3-day-old chicks (Whole), ground adult chicken (Ground), chicken-based canned diet (Canned), and chicken-based extruded diet (Extruded); and evaluate apparent total tract energy and macronutrient digestibility of these diets by four captive African wildcats (Felis silvestrus lybica) utilizing a Latin Square design. We analyzed diets for macronutrient and mineral (Ca, P, K, Na, Mg, Fe, Cu, Mn, Zn, and S) composition, and screened for potentially pathogenic bacteria. Canned and Extruded diets tested negative for all microbes and met macronutrient and mineral recommendations for domestic cat foods [AAFCO (2012). Official publication. Oxford, IN: AAFCO]. Whole prey diets (Ground and Whole) met macronutrient requirements for domestic cats; however, they were below recommendations in some minerals [Mn, Cu, K, and Na; AAFCO (2012). Official publication. Oxford, IN: AAFCO], and tested positive for potentially pathogenic microorganisms (Salmonella, E. coli spp.). For all diets, apparent total tract organic matter digestibility was high (>85%). Organic matter digestibility was higher (P ≤ 0.05) for cats fed Ground (94%) compared to those fed Canned, Extruded, or Whole (87, 86, and 85%, respectively). Apparent total tract crude protein digestibility was lower than expected (i.e., <85%) for cats fed Extruded (81%) and fat digestibility was lower than expected (i.e., <90%) for cats fed Whole (82%). Cats fed whole prey items tested herein adequately maintained BW short-term; however, long-term studies are needed. These data indicate that there may be a need to monitor whole prey composition and when necessary, adjust the diet to account for potential deficiencies.

Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro)

This study explored the thermal characteristics (D- and z-values) of Salmonella Typhimurium in raw chicken shawirma. Marinated and non-marinated chicken breasts with skin were inoculated with S. Typhimurium 112 or S. Typhimurium 144. Inoculated samples were ground, packed in sterile bags and submerged in a water bath at 54, 56, 58 and 60°C for 2.5 to 72min. The mean D-values of S. Typhimurium strains in inoculated, non-marinated, ground raw chicken breast, as well as those of S. Typhimurium 15h after exposure to the marinade (inoculated before marinating, IBM) or after brief exposure (30min) to the marinade (inoculated after marinating, IAM) ranged from 9.15 to 12.44, 2.89 to 3.92, 1.06 to 1.30 and 0.32 to 0.52min at 54, 56, 58 and 60°C, respectively. Generally, no significant differences (P>0.05) were found among the D-values of S. Typhimurium in all chicken samples. However, the D-values of S. Typhimurium in raw ground chicken shawirma IBM were the lowest. The z-values of S. Typhimurium in all products ranged from 3.78 to 4.58°C. It was concluded that thorough cooking of the outside of the shawirma meat cylinder or cone before removal of slices at foodservice counters can enhance the safety of the product.

Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken

We investigated the combined effect of three internal temperatures (60, 65 and 71.1°C) and four concentrations (0.0, 0.1, 0.5 and 1% vol/wt) of two natural antimicrobials on the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken meat. A complete factorial design (3×4×4) was used to assess the effects and interactions of heating temperature and the two antimicrobials, carvacrol and cinnamaldehyde. The 48 variable combinations were replicated to provide a total of 96 survivor curves from the experimental data. Mathematical models were then developed to quantify the combined effect of these parameters on heat resistance of starved Salmonella cells. The theoretical analysis shows that the addition of plant-derived antimicrobials overcomes the heat resistance of starvation-stressed Salmonella in ground chicken meat. The influence of the antimicrobials allows reduced heat treatments, thus reducing heat-induced damage to the nutritional quality of ground-chicken products. Although the reported omnibus log-linear model with tail and the omnibus sigmoid model could represent the experimental survivor curves, their discrepancy only became apparent in the present study when lethality times (D-values and t7.0) from each of the models were calculated. Given the concave nature of the inactivation curves, the log-linear model with tail greatly underestimates the times needed to obtain 7.0 log lethality. Thus, a polynomial secondary model, based on the sigmoid model, was developed to accurately predict the 7.0-log reduction times. The three-factor predictive model can be used to estimate the processing times and temperatures required to achieve specific log reductions, including the regulatory recommendation of 7.0-log reduction of Salmonella in ground chicken.

Simple, Rapid, and Reliable Detection of Escherichia coli O26 Using Immunochromatography

Shiga toxin-producing Escherichia coli (STEC) O26 has been increasingly associated with diarrheal disease all over the world. We developed an immunochromatographic (ic) strip for the rapid detection of E. coli O26 in food samples. To determine the specificity of the IC strip, pure cultures of 67 E. coli and 22 non-E. coli strains were tested with the IC strip. The IC strip could detect all (18 of 18) E. coli O26 strains tested and did not react with strains of any other E. coli serogroup or non-E. coli strains tested (0 of 71). The minimum detection limits for E. coli O26 were 2.2 × 10(3) to 1.0 × 10(5) cfu/ml. To evaluate the ability of the IC strip to detect E. coli O26 in food, 25-g food samples (ground beef, beef liver, ground chicken, alfalfa sprout, radish sprout, spinach, natural cheese, and apple juice) were spiked with E. coli O26. The IC strip was able to detect E. coli O26 at very low levels (approximately 1 cfu/25 g of food samples) after an 18-h enrichment, and the IC strip results were in 100% agreement with the results of the culture method and pcr assay. When 115 meat samples purchased from supermarkets were tested, 5 were positive for E. coli O26 with the IC strip; these results were confirmed with a pcr assay. These results suggest that the IC strip is a useful tool for detecting E. coli O26 in food samples.

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5ppm vs 130ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) by 39%–47% and 37%–40% in cooked buffalo meat and chicken patties at lower dosage (22.5ppm) relative to control samples. However, at higher dosage (130ppm) the TBARS values were reduced (p<0.05) by 86%–96% and 78%–87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p<0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color.

Evaluation of drug-resistant Enterobacteriaceae in retail poultry and beef

There has been increasing concern on the emergence of multidrug-resistant foodborne pathogens from foods of animal origin, including poultry. The current study aimed to evaluate antibiotic-resistant Enterobacteriaceae from raw retail chicken/turkey parts (thigh, wings, breast, and ground) and beef meat (ground and chunks) in Middle Tennessee. Resistance of the collected Enterobacteriaceae to a panel of antibiotics was determined by the Kirby-Bauer disk diffusion test. Retail meats were also assayed for the presence of Salmonella spp. and Escherichia coli O157:H7. Two hundred thirty-seven samples representing 95.2% of the total of 249 samples tested were positive for Enterobacteriaceae. The level of contamination with Enterobacteriaceae in raw meats ranged from 3.26 log10 cfu/g to 4.94 log10 cfu/g with significant differences in counts among meat types (P < 0.05). Contamination was significantly greater (P < 0.05) in ground beef, beef chucks, ground chicken, chicken breast, and turkey wings (4.92, 4.58, 4.94, 4.75, 4.13 log10 cfu/g, respectively) than ground turkey and chicken wings (3.26 and 3.26 log10 cfu/g, respectively). Klebsiella oxytoca, Serratia spp., E. coli, and Haffnia alvei were most prevalent contaminants at 27.4, 14.3, 12.1, and 11.4%, respectively. Resistance of the Enterobacteriaceae to antimicrobials was most frequent with erythromycin, penicillin, and ampicillin at 100, 89, and 65.8%, respectively. Few (2.7%) of the Enterobacteriaceae were resistant to chloramphenicol. Salmonella spp., E. coli O157:H7, Morganella morganii, Yersinia enterocolitica, and Vibrio parahemolyticus exhibited multiple drug resistance. This investigation demonstrates that raw poultry and beef are potential reservoirs of antibiotic-resistant Enterobacteriaceae.

Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken

SummaryThe efficacy of lauric arginate (LAE) on Salmonella survivability in ground chicken containing 9.8% fat was determined under refrigerated storage. The effect of LAE treatments on total aerobes, pH and objective colour were also assessed in ground chicken. LAE was highly effective against Salmonella in 0.1% peptone with no detectable survivors following treatment with 200 ppm and 400 ppm of LAE. No difference existed (P &gt; 0.05) in the growth of Salmonella and total aerobes after treatment with 200 and 400 ppm of LAE in ground chicken inoculated with a four strain mixture of Salmonella. At these concentrations, LAE did not exhibit any treatment effect on the pH and colour of ground chicken (P &gt; 0.05). In conclusion, although LAE possesses strong inhibitory (P &lt; 0.05) effect against Salmonella in suspension in 0.1% peptone water, no inhibitory (P &gt; 0.05) effect on growth of Salmonella was observed in ground chicken at the currently approved levels of 200 ppm of LAE.

Incidence of Shiga toxin–producing Escherichia coli strains in beef, pork, chicken, deer, boar, bison, and rabbit retail meat

The objective of the current study was to determine the incidence of contamination by the top 7 Shiga toxin-producing Escherichia coli (STEC) O-groups, responsible for the majority of E. coli infections in human beings, in retail meat from different animal species. Samples from ground beef (n = 51), ground pork (n = 16), ground chicken (n = 16), and game meat (deer, wild boar, bison, and rabbit; n = 55) were collected from retail vendors for the detection of 7 STEC O-groups (O26, O45, O103, O111, O121, O145, and O157). Meat samples were tested by using a multiplex polymerase chain reaction assay targeting the wzx gene of O antigen gene clusters of the 7 STEC O-groups. The positive samples were further tested for Shiga toxin genes (stx1 and stx2). Out of a total of 83 ground beef, pork, and chicken samples, 17 (20%) carried O121, 9 (10%) carried O45, 8 (9%) carried O157, 3 (3%) carried O103, and 1 (1%) carried O145. None of the samples were positive for O26, O111, or the stx gene. All 3 white-tailed deer samples (100%) were positive for O45, O103, or both, 2 (10%) out of 20 red deer samples exhibited the presence of O103, and all 3 bison samples were contaminated with either O121, O145, or O157. One sample from ground deer, contaminated with E. coli O45, carried the stx1 gene. This preliminary investigation illustrates the importance of microbiological testing of pathogens in meat products, as well as the recognized need for increased surveillance and research on foodborne pathogens.

Development of a Predictive Program for Salmonella Enteritidis Growth in Ground Chicken and Liquid Egg Products

In this study, we developed a predictive program for Salmonella Enteritidis growth in ground chicken and liquid egg products at various temperature patterns. The ground chicken samples were sterilized chicken and raw chicken containing high and low levels of natural microflora, and the liquid egg products were pasteurized or unpasteurized. Microbial growth data published in our previous papers were used for prediction with our new logistic model. The program for the bacterial growth in those food materials was developed on a commercially available spread-sheet program. Users can instantly predict the Salmonella growth in those chicken and egg yolk products by inputting their temperature histories. The growth of natural microflora in the chicken products can also be predicted with the program. This program could be a useful tool to ensure the microbial safety of those materials with regards to Salmonella Enteritidis growth.

The bacteriological quality of Hamburger patties from fast-food restaurants in Umuahia, Nigeria

Bacteriological analysis was conducted on sixteen samples of Hamburger patties from eight (A-H) f ast-food restaurants in Umuahia. Eight of the samples were made of ground chicken (A1-H1) and the other eight samples were made of ground beef (A2-H2). Both C1 and E1 samples gave the highest Escherichia coli count of 3.9 Log10 cfu/g while sample E2 gave the highest count of 3.7 Log10 cfu/g amongst the beef samples. Samples C1 and C2 gave the highest Staphylococcal count of 3.95 Log10 cfu/g and 3.7 Log10 cfu/g respectively. The Salmonella count of 2.4 Log10 cfu/g was recorded by samples C1 and E2. The highest total aerobic plate count was 4.29 Log10 cfu/g from sample E2 while the lowest was recorded by sample D1 with a count of 3.3 Log10 cfu/g. Bacterial species isolated includes; S.aureus, E.coli, Bacillus spp, Proteus spp, Micrococcus spp, Pseudomonas spp and Salmonella spp. The presence of food-borne pathogens beyond the acceptable limit is of public health importance. KeywordsBacteriological quality, Fast-food, Hamburger patties, Umuahia

Prevalence of the main food-borne pathogens in retail food under the national food surveillance system in Japan

The National Food Surveillance System in Japan was formed in 1998 to monitor the contamination of retail foods with bacterial pathogens. Approximately 2000–3000 samples were tested annually, and the data from food categories that had more than 400 samples collected during 1998–2008 were analysed. With regard to meat, the frequency of positive samples for Salmonella in chicken for raw consumption and ground chicken was 12.7% and 33.5%, respectively. Moreover, Shiga toxin-producing Escherichia coli (STEC) O157 was found in ground meat, organ meat and processed meat, although at a low frequency (0.1%). The prevalence of Campylobacter jejuni/coli was 13.3% and 20.9% in chicken for raw consumption and ground chicken, respectively. In vegetables and fruit, Salmonella was detected in cucumber, lettuce, sprout and tomato samples at a frequency of around 0.1–0.2%. With regard to seafood, Salmonella was found in 0.5% of oysters for raw consumption. Seafood was not contaminated with STEC O157 or Shigella. Serotype Infantis was the most frequently detected serotype of Salmonella in seafood, followed by the serotypes Typhimurium, Schwarzengrund and Manhattan. In ground chicken, 72.2% of the strains were identified as the serotype Infantis. E. coli, as an indicator of food hygiene, was detected in all food categories. The results show the prevalence of the above-mentioned pathogens in the retail food supplied in Japan; further, they indicate that consumption of raw food carries the risk of contracting food-borne infections.

Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract

In the present study the combined effect of an O2 absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O2 absorber and the combination of the O2 absorber plus citrus extract (0.2 ml/100 g), respectively (p < 0.05). Initial pH (6.38) showed an increase (6.73) or decrease (5.83) depending on specific treatment. TVB-N ranged between 42.5 and 57.5 mg/kg at the time of sensory rejection. Colour parameters remained unaffected in samples containing the O2 absorber and/or citrus extract. A 4–5 days product shelf life extension using the combination of O2 absorber and citrus extract (0.1 ml/100 g) as compared to control samples was achieved.

Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

In the present study, near infrared transmittance (NIT) spectroscopy was tested as a potential analytical technique to predict the FA profile of ground chicken breast (Pectoralis superficialis) considering the wavelengths between 850 and 1050 nm. Calibration equations were built using reference data expressed as (i) percentage of total FA and (ii) absolute concentration, i.e., mg of FA in 100 g of fresh meat. Calibrations developed on FA expressed in absolute concentration were much more accurate than those developed on percentage of total FA. The highest performances were obtained for two groups of FA, namely saturated and monounsaturated (R(CV)(2) of 0.90 and 0.93, and SE(CV) of 53.59 and 70.13 mg of FA on 100 g of meat, respectively), and for few individual FA (palmitic acid, oleic acid), having R(CV)(2) higher than 0.9. Sample pre-processing (milling) and different spectra pre-treatments were necessary to maximise the performance. Polyunsaturated FA were the hardest components to determine (R(CV)(2) of 0.62 and SE(CV) of 61.96 mg of FA on 100g of meat) and results suggest that NIT spectroscopy cannot be referred to as reliable method to predict these constituents.

Effect of textured soy protein and tomato pulp on chemical, physical and sensory properties of ground chicken döner kebab

The purpose of this research was to determine the effectiveness of textured soy protein, tomato pulp and their combination on inhibition of lipid oxidation which affects the shelf life of meat products. In addition, microbiological, chemical, textural and sensory properties of doner kebab were determined in this study. According to the results of the study, cooking loss significantly decreased in doner kebab by using combination of textured soy protein and tomato pulp (P < 0.05). It was determined that using tomato pulp was effective for controlling lipid oxidation in doner kebab during 10 days of storage at 4°C compared to other treatments (P < 0.05). The results show that using textured soy protein with or without tomato pulp have effect on oxidation, pH, color values, texture, color intensity, firmness, juiciness and flavor properties of doner kebab compared to the control group. Although, all of doner kebab groups received high scores for the overall acceptability, doner kebabs manufactured with textured soy protein were the most preferred doner kebab group in terms of taste (P < 0.05).

Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts

The antimicrobial effect of roasted coffee filtrate (CF) and dicarbonyls on Salmonella Typhimurium and Salmonella Enteritidis in raw ground chicken breast meat (GCB) was investigated. Coffee was brewed and filtered before addition to GCB. Coffee filtrate with and without added caffeine, methylglyoxal, and/or glyoxal was added to GCB and then inoculated with Salmonella Typhimurium and Salmonella Enteritidis. Ground chicken samples were stomached with peptone water at days 1, 3, 5, and 7, plated on XLD agar with a TSA overlay, and Salmonella survivors were enumerated. CF alone gave less than a 1 Log reduction in all runs compared to control GCB with no treatment. Methylglyoxal (2.28 mg/g GCB) had the greatest antimicrobial effect against Salmonella Typhimurium and Salmonella Enteritidis in GCB with average Log reductions of 2.27 to 3.23, respectively, over the 7 d duration of the experiment compared to control GCB with no treatment. A 1 Log reduction was observed in GCB with CF, 0.93 mg glyoxal, and 1 mg caffeine/g chicken compared to the control and GCB with only CF. Heat-produced coffee compounds could potentially reduce Salmonella in retail ground chicken and chicken products.

Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol.

We investigated the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken supplemented with trans cinnamaldehyde (0 to 1.0%, wt/wt) and carvacrol (0 to 1.0%, wt/wt). Inoculated meat was packaged in bags that were completely immersed in a circulating water bath and held at 55 to 71°C for predetermined lengths of time. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values in chicken, determined by linear regression, were 17.45, 2.89, 0.75, and 0.29 min at 55, 60, 65, and 71°C, respectively (z = 9.02°C). Using a survival model for nonlinear survival curves, D-values in chicken ranged from 13.52 min (D(1), major population) and 51.99 min (D(2), heat-resistant subpopulation) at 55°C to 0.15 min (D(1)) and 1.49 min (D(2)) at 71°C. When the Salmonella cocktail was in chicken supplemented with 0.1 to 1.0% trans-cinnamaldehyde or carvacrol, D-values calculated by both approaches were consistently less at all temperatures. This observation suggests that the addition of natural antimicrobials to chicken renders Salmonella serovars more sensitive to the lethal effect of heat. Thermal death times from this study will be beneficial to the food industry in designing hazard analysis and critical control point plans to effectively eliminate Salmonella contamination in chicken products used in this study.

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.

Study of prevalence and antibiotic resistance in Aeromonas species isolated from minced meat and chicken samples in Iran

Aeromonas spp. was commonly isolated from ground meat and chicken samples at the retail level. From January to September 2009, 92 samples of chicken and 158 samples of minced meat for sale in retail outlets from regions under supervision of Tehran University of Medical Sciences (TUMS, Iran) were analyzed for the prevalence of Aeromonas species. Aeromonads were isolated from 80 (32%) of the samples analyzed, including 53 (57.6%) of chicken and 27 (17%) of minced meat. The isolation rate in chicken was significantly higher than minced meat (p<0.001). The highest contamination was found in chicken withAeromonas caviae and minced meat samples contaminated with Aeromonas hydrophila. A total of 105 strains were isolated belonging to five species: A. hydrophila 43 (41%), A. caviae 43 (41%), Aeromonas sobria 16 (15.3%), Aeromonas jandaei 2 (1.8%) andAeromonas veronii 1 (0.9%). The antibiotic resistance pattern shows that more than 90, 80, 70 and 60% of the strains were resistant to Ampicillin, Cephalothin, Tetracycline and Nalidixic acid, respectively. Key words: Aeromonas, chicken, meat, antimicrobial resistance, Iran.

鶏ミンチ肉および油糧種子を用いた市販Rappaport&amp;ndash;Vassiliadis Brothの評価

Rappaport–Vassiliadis broth (RV) has been available in Japan. However the composition of its broth was found to be varied among the RV product manufactures. We evaluated 9 commercially available RV products by using 2 selective plate media (DHL and CAS) for the Salmonella isolation from ground chicken meat and oilseed. The results showed that the high percentages were yielded by RV product H (42.1%), followed by product G (40.8%) and D (39.5%) respectively. On the contrary, the low isolation percentages were yielded by RV product B and E (30.3%) each. In addition, RV products which isolated high percentage (RV product D, G and H) and low percentage product (RV product B and E) contained the same 29 g/L in the magnesium chloride concentrations. Although certain magnesium chloride concentration effectively inhibits contaminated bacteria other than Salmonella, no relationships between the magnesium chloride concentration level and the isolation percentage of Salmonella were confirmed in this study. On the other hand, it was found that only the lowest percentage of product E is used casein peptone. This results suggested that the kinds of peptone might be influenced on isolation percentage of Salmonella. In conclusion, this study exhibited that the isolation percentage of Salmonella were varied among RV products regarding of the selective plate media. Therefore, using multiple RV products with different compositions can be a key factor for isolating of Salmonella from various samples.

Effect of Maillard reaction products on oxidation products in ground chicken breast

Three amino acid-sugar solutions were adjusted to pH 8.0, heated and lyophilized prior to addition to ground chicken breast (GCB). GCB with no additives, GCB with 0.01% BHT, GCB with 0.1 or 0.2 mg/g glucose heated with arginine, valine, or histidine were prepared. Thiobarbituric acid reactive substances (TBARS), volatiles determined by gas chromatography, and Hunter L*, a* and b* values were monitored over nine days. Multiple linear regression models were used to determine the effects of the studied factors on the corresponding outcome variables. a* values of GCB ranged from 1.60 to 4.90 over nine days of storage. While Maillard reaction products (MRP) lowered oxidation compared to control, no significant difference in TBARS between MRP solutions heated for 8 or 24 h was found. Further, 0.1 mg/g heated glucose-valine mixture decreased aldehydes up to 72.87%. Therefore, shelf-life of GCB could be extended using 0.1 or 0.2 mg/g MRP.