Marinade Uptake Research Articles

Dietary guanidinoacetate reduces spaghetti meat myopathy risk in the breast muscle of broiler chickens

The global demand for white chicken meat along with the increase in the occurrence of growth-related breast muscle myopathies (BMMs) [namely white striping (WS), wooden breast (WB), and spaghetti meat (SM)] highlights the need for solutions that will improve meat quality while maintaining the high productivity of modern broilers. Guanidinoacetate (GAA), a precursor of creatine, is used as a feed additive and has previously shown the potential to affect the quality of breast meat. This study investigated growth performance, meat quality and the risk ratio for the development of BMMs in broilers assigned to two dietary treatments: control (CON) group, fed a commercial basal diet, and supplemented GAA (sGAA) group, receiving the control diet supplemented on top with 0.06% GAA. Growth performance indicators such as BW, daily weight gain, daily feed intake, feed conversion ratio and cumulative feed conversion ratio were recorded on a pen basis. As a trait affecting animal welfare, the occurrence of foot pad dermatitis was also evaluated. At day 43, birds were processed, and breasts were scored for the incidence and severity of BMMs (n = 166 and 165 in CON and sGAA groups, respectively). Quality traits (ultimate pH, colour) and technological properties (i.e., drip and cooking losses, marinade uptake, shear force, and oxidation levels of the lipid and the protein fractions) of breast meat were assessed in both treatments on samples not showing any macroscopic sign of BMMs (n = 20 breast fillets per group). Data of myopathy risk ratio were analysed as the risk for each group to develop WS, WB, and SM myopathies. Our results show that while sGAA and control groups did not differ significantly in growth performance, a remarkably beneficial effect of GAA was observed on the incidence of BMMs with significantly reduced risk of sGAA group to develop SM myopathy. The risk of sGAA group to develop SM was 30% lower compared to CON (P = 0.028). Finally, a significantly lower drip loss was observed in sGAA in comparison with CON (1.78 vs 2.48%, P = 0.020). Together, our results show that the inclusion of 0.06% GAA in feed can improve the water-holding capacity of meat and reduce the risk to develop SM myopathy without compromising the performance of broilers.

KUŞBURNU İNFÜZYONU İLE MARINASYONUN HİNDİ GÖĞÜS FİLETOLARININ KALİTE PARAMETRELERİ ÜZERİNDEKİ ETKİLERİ

This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation.

Optimization of Vacuum Marination Process, Maximizing the Flavor Infusion of Sole Fish

The major problem facing the fish processing industry is reducing the marination process time and increasing the uptake of marinade. Previously, a marination bath has been utilized for this purpose with different combinations of acid and salt, which causes physiochemical changes in fish texture. The vacuum marination method seems to be a good way to solve this problem. In this study, the effect of the vacuum marination process was studied on the marination of sole fish. Two varieties of fish (fresh and frozen) and three levels of time (10, 20 and 30 minutes) were studied for their effect on marinade uptake. The marinade was used in the ratio of 1.2:10 spices to meat, respectively. Fresh samples were weighted, vacuum packed, and stored at 4–7 0C, whereas frozen samples were stored at -20 0C for 24 hours prior to marination and thawed at room temperature. After marination, percentage uptake, retention, and cooking loss of the marinade were calculated. It was concluded from the yield of marinated products that about 80% of marination takes place in the first 10 minutes of the process. After 10–20 minutes, there was no significant difference (p>0.05), and only 1–2% of the marinade was consumed. The frozen samples show significantly (p≤ 0.05) higher yields and marinade uptake. After marination, the samples were stored at 0–4 0C and fried in vegetable oil until the center reached 70 0C. Cooking loss for this process was non-significant for both varieties of fish as it depends on the water-holding capacity of the meat, which remains the same for both cases. The use of vacuum marination reduced the marination time significantly from 4-6 hours to 10 minutes, and marinade uptake was improved. This process can be used as an alternative to traditional marination techniques.

High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation

High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased magnitude of pressure and treatment time provided significant increase in pH, surface L*, a*, b*, and total color difference (ΔE), inner a*, b* and ΔE color values, marinade uptake, total antioxidant capacity, total phenolic substance content, textural properties of cooking loss, hardness, chewiness, cohesiveness, and gumminess, and sensory properties of appearance and color. A significant decrease was observed in the inner color L* value, and textural properties of springiness, whereas no significant changes were detected on sensory properties of aroma, hardness, and aftertaste. HHP processing at 600MPa/15 min provided maximum 4.73 and 3.89 log inactivations on the initial total mesophilic aerobic bacteria and total mold and yeast counts. The initial Salmonellae and total coliform counts of 3.53 ± 0.12 and 6.59 ± 0.11 log cfu/g were reduced to undetectable level by 400 MPa/15 min and 600 MPa for 5, 10, and 15 min, respectively. The results reveled that HHP is very efficient for diffusion of marinade solution with providing microbial safety without adversely affecting physical, textural and sensory properties of marinated ground chicken breast samples.

The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.

In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, ginger extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking (P ≤ 0.05). There was no significant difference in cooking loss amongst all samples (P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices (P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls (P ≤ 0.05).

Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase.

The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day-old male Ross 308 broilers were randomly distributed among four dietary treatments. Each treatment contained nine replicates of 34 birds, housed in floor pens in a temperature- and lighting-controlled room. Treatments were organized in a 2 × 2 factorial arrangement: two sources of zinc, 60 mg/kg of Zn as ZnSO4 or 60 mg/kg of Zn as zinc amino acid complexes (ZnAA), combined with two levels of vitamin E (50 or 100 IU/kg). From day 28 until day 37 (finisher phase), all birds were subjected to chronic cyclic heat stress (32 ± 2°C for 6 h daily). In the present study, it was observed that replacing ZnSO4 with ZnAA increased breast meat weight and yield of broilers reared under chronic cyclic heat stress conditions, whereas total slaughter yield was not affected. Moreover, it was observed that replacing ZnSO4 with ZnAA resulted in breast meat with a lower drip and thawing loss and a higher marinade uptake. In conclusion, replacing ZnSO4 with more readily available ZnAA can improve breast meat yield and increase the water-holding capacity of breast meat of broilers exposed to chronic cyclic heat stress at the end of the production cycle. However, as no thermoneutral group was included in the present study, the observed effects of the zinc source cannot be generalized as a solution for heat stress. Moreover, the beneficial effects of ZnAA on breast meat yield and quality seem to be independent of the vitamin E level, and increasing vitamin E level has no additional beneficial effects.

Water properties and marinade uptake in broiler pectoralis major with the woody breast condition

To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.625% sodium tripolyphosphate (SP). Targeted final concentrations were 4% NaCl and 0.5% SP. WB reduced meat marinade uptake but did not affect relationships between marinade ingredients and water mobility. WB inhibited increases in extra-myofibrillar water mobility induced by marinade ingredients. Marination increased intra-myofibrillar water (Amp21) regardless of marinade ingredients or muscle condition; however, WB resulted in reduced Amp21. Additionally, NaCl- or phosphate-induced extra-myofibrillar water (Amp22) gain in WB was greater than that in NOR. Our data suggest changes in both Amp21 and Amp22 are related to the difference in marinade uptake between NOR and WB meat marinated with NaCl-phosphate marinade.

Effect of Marination Method, Holding Temperature and Time on Physicochemical Parameters, Sensory Attributes and Microbial Quality of Broiler Chicken Breast Meat

We assessed the effect of holding temperature and time on physicochemical parameters, sensory attributes, and microbial quality of unmarinated and marinated broiler chicken breast meat. A factorial arrangement of treatments (4 x 2 x 2) was used in assessing four methods (unmarinated control, immersion, injection, and tumbling), two holding temperatures (4 °C and 8 °C), and two holding times (4 and 8 h). The Pectoralis major breast meat samples were marinated and randomly allocated into treatment combinations. The highest marinade uptake was reported from the injection method (P<0.05). Injection (4 °C - 4 h; 4 °C - 8 h, 8 °C - 4 h and 8 °C – 8 h), immersion (4 °C - 4h and 8°C - 8 h) and tumbling marination (4 °C - 4 h; 4 °C - 8 h and 8 °C – 4 h) resulted the highest cooking yield (P < 0.05). Injection and tumbling resulted from the minimum cooking loss. Marination improved the external surface b* value and reduced the internal surface L* value compared to the control (P<0.05). Holding meat at 8 °C for 8h after tumbling marination reported the highest (P<0.05) score for aroma, surface color, marinade penetration, color penetration, and overall acceptability. The total microbial counts of all the treatments ranged between 3.30 and 4.45 log CFU/g. The present study concluded that holding meat at 4 °C for 8 h following injection marination was the best for the development of meat quality. The overall acceptability was highest when meat was held at 8 °C for 8 h after tumbling marination. All products tested were safe for human consumption within 42 days when stored at -18 °C.

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage.

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer.

This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly (P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly (P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.

Phosphorylation state of pyruvate dehydrogenase and metabolite levels in turkey skeletal muscle in normal and pale, soft, exudative meats

ABSTRACT 1. Turkey production has increased dramatically as genetic selection has succeeded in increasing body weight and muscle yield to fulfil increasing consumer demand. However, producing fast-growing, heavily muscled birds is linked to increased heat stress susceptibility and can result in pale, soft, exudative (PSE) meat. Previous studies indicated that pyruvate dehydrogenase kinase 4 (PDK4) is significantly reduced in PSE samples, suggesting this as a candidate gene associated with the development of this problem. 2. The objective of this study was to determine whether pre-market thermal challenge results in PSE meat as a result of differential expression of PDK4. Two genetic lines of turkeys were used in this study; the Randombred Control Line 2 (RBC2) and a commercial line. Turkeys were exposed to a pre-market thermal challenge of 12 h at 35°C followed by 12 h at 27°C for 5 d. Birds were slaughtered and processed according to industry standards. Pectoralis major samples were categorised as PSE or normal based on marinade uptake and cook loss indicators. In the first experiment, the relative expression of pyruvate dehydrogenase (PDH) and the phosphorylation state of PDH in normal and PSE turkey meat were analysed by western blotting. In the second experiment, the same samples were used to measure metabolite levels at 5 min post-mortem, comparing the normal to the PSE samples. 3. The results of the first experiment showed that PSE samples had significantly lower total PDH (P = 0.029) compared to normal meat. However, there was no significant difference in the degree of phosphorylation of sites 1, 2 or 3. In the second experiment, there were no significant differences in glycogen, lactate, glycolytic potential or ATP when comparing PSE to control samples. 4. These results suggested that a reduction in PDK4 expression alone does not explain the development of PSE meat.

Predicting the quality traits of white striped turkey breast by visible/near infra-red spectroscopy and multivariate data analysis

The appearance of white striations over the breast of chicken and turkey meat is considered as a recent emerging and growing problem. The aim of this research is to investigate the ability of visible-near infra-red (VIS/NIR) spectroscopy to predict the quality traits of different levels of white striping (thickness of white striations, moderate < 1 mm and severe ≥ 1 mm) defects in turkey breast muscle. Accordingly, 36 turkey breast fillets affected by different level of white striping defects (normal, moderate and severe) were selected from 20-wk old tom turkeys. Colour traits (L*, a* and b*), pH, marinade uptake, drip loss, cooking loss, and chemical composition (moisture, fat, protein and ash) have been evaluated. Our findings showed that prediction models using partial least squares (PLS) were good for colour traits (a* for example; RPD values were 3.22 and 1.27, R2 P were 0.91 and 0.57 while RER values were 11.8 and 3.12) , pH (RPD values were 5.00 and 0.01, R2 P were 0.95 and 0.07 while RER values were –1.00 and 15.50), and chemical composition (protein content for instance, the prediction values were as the following: RPD values were 1.93 and 0.79, R2 P were 0.80 and 0.34 and then RER were 8.48 and 3.80) in particular for normal and severe white striped meat respectively. In conclusion, the results of this research showed that VIS/NIR spectroscopy prediction models were satisfactory to predict the quality traits in the majority of cases. HIGHLIGHTS White striping is a recent muscle abnormality that affects adversely poultry meat. Visible-near infra-red (VIS/NIR) spectroscopy was used to predict the quality traits of turkey breast meat affected by white striping. Partial least squares (PLS) was good indicator to predict several quality traits of normal meat.

Meat Quality and Cooking Characteristics in Broilers Influenced by Winter Transportation Distance and Crate Density.

A study was conducted to determine the effect of transportation distance and crating density on meat quality traits during winter. ROSS-308 broilers aged 35 days were divided into 10 treatment groups based on three transportation distances (80, 160, and 240 km) with three crating densities (10, 12, and 15 birds per crate) along with birds slaughtered on farm without crating as a control group. Each treatment was replicated 10 times and placed at various locations in the truck. The birds were transported in plastic crates of 0.91 m×0.55 m×0.30 m at ambient temperature and relative humidity of 3.6–9.5°C and 63.3–78.8%, respectively. The breast meat quality parameters including pH, color, drip loss, shear force, marinade uptake and retention, cooking losses, and yield were determined. The results showed significantly higher pH 15 min post-slaughter (PS), drip loss, lightness, marinade uptake, raw meat cooking yield, and shear force in birds slaughtered on farm without any transportation. The birds transported for 240 km had significantly higher pH at 2 hours (h) PS, marinade retention, and cooking yield. Whereas, pH at 24 h PS, meat redness, yellowness, chroma, and marinated meat cooking yield were significantly higher in all transported treatments compared to the control group. Among different crating densities, the birds transported with 10 birds per crate showed significantly higher meat redness, marinade retention, and cooking yield. The crating density of 15 birds per crate had significantly higher lightness, hue, cooking loss, and shear force. However, no effect of crating density was observed on meat pH, drip loss, and marinade uptake. It can be concluded that an increase in transportation distance and low crating density during winter can negatively affect physical quality of meat with significant improvement in marination and cooking characteristics.

Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat.

Effects of ultrasound combined with sodium bicarbonate assisted curing (USC), sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing efficiency and tenderization of the chicken breast meat were investigated. Compared with SC and WC treatments, the highest marinade uptake and chloride content were observed in USC treatment (P < 0.05). The lowest shear forces and the largest myofibril fragmentation indexes (MFI) were also obtained in USC chicken (6.99 N and 61.65) (P < 0.05), which were related to the larger gaps and cavities between the adjacent muscle bundles and the more broken muscle fibers in chicken by ultrasonic, followed by SC (8.01 N and 56.82) and WC (9.50 N and 52.23). Furthermore, the USC and SC decreased significantly the cooking loss and surface hydrophobicity of chicken (P < 0.05). Meanwhile, the USC and SC treatments gradually decreased the low-field nuclear magnetic resonance (LF-NMR) relaxation times (T21 and T22), which was related to the lower fluid losses in chicken. These results indicated that the USC and SC treatments had greater impact on the improvement of meat tenderization, water holding capacity and curing efficiency than WC, especially the USC was the best curing method.

Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties

This study was undertaken to compare productive performance, occurrence of breast myopathies, chemical composition, and technological properties of the meat in 2 dominant commercial turkey hybrids. A total of 972 1-day-old male turkey poults (equally divided in hybrid A and B) were randomly distributed in 18 floor pens. Overall, productive performance resulted similar between the genotypes, although they showed different growth profile (turkeys from group B grew up faster up to 84 d). Regarding the occurrence of myopathies, the percentage of breasts affected by white striping was markedly higher in both genotypes (46 vs. 60% of severe lesions, respectively for A and B; P < 0.05), while the occurrence of spaghetti meat-like condition was negligible. The histological features of the different categories of meat abnormalities resulted similar to those previously described for chicken hybrids. The technological traits such as ultimate pH, lightness, redness, marinade uptake, cooking losses, and shear force were not significantly affected by the genotype. However, turkeys from group B exhibited lower yellowness (b*, 0.50 vs. 1.04; P < 0.05) and higher drip losses (1.34 vs. 1.26%; P < 0.05). The shelf-life test on thigh meat showed no significant changes in meat color over the storage time in both hybrids, whereas thigh meat from group A showed absolute lower values of lightness (L*) and yellowness (b*) (P < 0.05). Lipid oxidation of thigh meat significantly increased during storage, although no significant difference was found between the hybrids. Proximate composition and intramuscular collagen properties resulted similar between genetic lines with the exception of total fat content (1.55 vs. 1.21%, respectively for A and B; P < 0.05). The genotype had a moderate effect on fatty acid families of breast meat as only monounsaturated fatty acid content was significantly affected (31.7 vs. 29.8%, respectively for A and B). In conclusion, the overall productive traits of commercial turkeys, including the occurrence of muscle myopathies, as well as quality attributes of fresh and refrigerated meat were only slightly affected by the genotype.

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition.

The wooden breast (WB) condition in broiler breast meat negatively influences technological meat quality. However, it is unknown if the WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of WB on the marination and cooking performance of the dorsal and ventral portions of broiler breast fillets. Sixty butterfly breast fillets were collected from the deboning line of a commercial plant and sorted into normal (no WB) and severe WB categories. Each fillet was horizontally portioned into dorsal and ventral halves. Portions from one side of each butterfly were used as non-marinated controls, while portions from the other side were vacuum-tumble marinated (16rpm, -0.6 atm, 4°C, 20min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a final concentration of 0.75% salt and 0.45% sodium tripolyphosphate in the final product. Samples were cooked to 78°C in a combination oven. Marinade uptake and retention were lower (P < 0.001) in both the ventral and dorsal portions of the WB fillets. The dorsal portions had greater (P < 0.001) marinade uptake and retention than the ventral portions in both normal and WB fillets. For non-marinated samples, cook loss was greater (P < 0.05) in both the ventral and dorsal portions of WB fillets. In marinated samples, however, cook loss was similar between the dorsal portions of normal and WB fillets. Final cooked product yield was calculated based on pre-marination and post-cook weights. Non-marinated WB samples exhibited lower (P < 0.001) cooked product yields than normal samples in both portions. For marinated samples, cooked product yields were greater (P < 0.001) in the dorsal portions. Data demonstrated that the dorsal portion of the Pectoralis major more readily absorbs and retains marinade during vacuum tumbling and storage than the ventral portion. Although the WB condition negatively influenced marination and cooking performance in both fillet portions, the effects were less severe in the dorsal portion.

Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles.

This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE L* value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE b* values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE b* values of all samples.

Effect of white striping on turkey breast meat quality

In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force) meat as well as water distribution within the muscle tissue did not differ between NORM and WS cases. Overall, if compared with broilers, WS only marginally affected quality traits of turkey breast meat. It might thus be hypothesised a diverse specie-specific physiological response to the pressure in muscle tissue induced by the selection in turkeys that, although analogously led to the occurrence of WS, results in limited effects on meat quality.

EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P &lt; 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P &lt; 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat

Vacuum-tumbling marination is often used to improve the yield and quality of whole or portioned broiler breast fillets. The relationship between the marination performance of whole Pectoralis major muscles and breast fillet sub-samples is not well understood. The objective was to determine the effects of sub-sampling and freezing-thawing on the marination performance and cook loss of broiler breast meat. Paired right and left breast fillets were marinated as whole fillets or sub-samples (cranial and mid-caudal portions). Samples were marinated at 48 h postmortem (fresh) or stored at −20°C and then thawed prior to marination (frozen-thawed). Samples were vacuum-tumbled in 20% wt/wt brine (5% NaCl, 3% STP) and weighed pre-marination, during marination (15, 30, and 45 min), and 24 h post-marination. Samples were then cooked to 75°C for determination of cook loss. Marinade uptake was greater in caudal sub-samples than intact fillets and cranial sub-samples after 15 min of marination (P < 0.0001). After 30 min, marinade uptake was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.05). After 45 min, marinade uptake for fresh samples was greatest in intact fillets and lowest in cranial sub-samples. For frozen-thawed samples, marinade uptake at 45 min was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.0001). Marinade uptake in sub-samples at 30 min was greater in frozen-thawed versus fresh fillets (P < 0.05). Differences in marinade retention were not observed. Cook loss was similar between fresh and frozen-thawed samples but was greater in sub-samples compared to intact fillets (P < 0.0001). Correlations between marinade uptake in intact fillets and cranial sub-samples were greater in fresh (r = 0.64 to 0.78) than frozen-thawed samples (r = 0.39 to 0.59). Correlations between marinade uptake in intact fillets and caudal sub-samples were greater in frozen-thawed (r = 0.79 to 0.82) than fresh samples (r = 0.46 to 0.63). Data suggest that the relationships between marination performance of whole breast fillets and fillet sub-samples are dependent upon prior sample handling and intra-fillet sampling location.