Turkey Meat Research Articles

Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat

Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat

The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat

The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moisture content of turkey breast meat (50%, 40%, 30%, w.b.) prior to puff drying and pre-drying conditions following pressure (15, 20, 25 Pa) for FD, air temperature (65, 70, 75 °C) for HD and power (180, 360, 540 W) for MD was evaluated on puff dried turkey breast meat. Samples that dried with different pre-drying and puff drying were examined physically (moisture content, water activity, bulk density and color properties), chemically (salt, fat, protein and TBARS), texturally (crispness, expansion and rehydration ratio, macro and micro structure, mean pore diameter) sensorially (color, puffing degree, hardness, elasticity, crispness, taste, overall impression). The freeze pre-drying method exhibited smaller porous structure and resulted in low moisture content, water activity, bulk density, high expansion and rehydration ratio after puff drying. The hot air pre-dried samples had larger pore diameters and high elasticity because of higher moisture content and water activity values. The mean pore diameter of the microwave pre-dried products did not affect the rehydration and expansion ratio. Generally, the results showed that freeze pre-drying till 50% moisture content at 20 Pa pressure was the most suitable method.

Contributing Factors for Turkey Consumption: An Empirical Analysis from Mymensingh City in Bangladesh

The study examined the factors influencing yearly consumption of turkey meat in Mymensingh city area. Data were collected from 60 consumers of turkey meat through Purposive sampling technique and face to face interview. Dummy coding was applied to code independent variables which were categorical in nature and multiple linear regression was carried out to find out the factors influencing consumption of turkey meat. Result indicated that the majority of the consumers (more than 50%) favored taste, color and aroma of turkey meat. The findings also revealed that age (P<0.05) and monthly family income (P<0.01) were significantly influencing yearly consumption of turkey meat among consumers in Mymensingh city. The major difficulty faced by the turkey farmer recognized as unavailability of turkey feed in the market, high price of day-old chick, lack of access to agricultural credit, lack of training and marketing facility and un-availability of vaccines. Analyzing the factors affecting consumption of turkey meat would facilitate in marketing decision making process of the turkey farmers and also deliver information to policy makers of Government as well as Department of Livestock Services to take necessary initiatives and support this alternative meat source to rise as a popular consumer choice.

Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation

This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of Origanum vulgare essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (P < 0.05) lower in combined treatments containing both oregano EO and GSE which were 0.71 MDA/kg and 10.04 mg N/100 g, respectively in the chitosan containing 2% GSE and 1% oregano EO treatments. The minimum count of total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB) and yeast-mold were also determined in these treatments which determined 3.54–4.51 Log CFU/mL on day 20 of cold storage. These combined treatments also obtained the highest sensory scores (the overall acceptability was about 7) due to effective delaying microbial and oxidation activities. Therefore, chitosan-based coating containing GSE and oregano EOs can enhance microbial, chemical and organoleptic properties of fish turkey meat under refrigerated storage.

The Intestinal Carriage of Plasmid-Mediated Colistin-Resistant Enterobacteriaceae in Tertiary Care Settings.

Background: In order to estimate the prevalence of plasmid borne colistin resistance and to characterize in detail the mcr-positive isolates, we carried out a sentinel testing survey on the intestinal carriage of plasmid-mediated colistin-resistant Enterobacteriaceae in hospitalized patients. Methods: Between June 2018 and September 2019, 1922 faecal samples from hospitalised patients were analysed by selective culture in presence of colistin (3.5 mg/L), and in parallel by direct detection of the mcr-1 to mcr-8 genes by qPCR. The mcr-positive isolates were characterised by whole-genome sequencing. Results: The prevalence of the mcr-1 gene was 0.21% (n = 4/1922); the mcr-2 to 8 genes were not detected. The mcr-1 gene was found to be localised in the IncX4 (n = 3) and IncHI2 (n = 1) plasmid type. One Escherichia coli isolate was susceptible to colistin due to the inactivation of the mcr-1 gene through the insertion of the IS2 element; however, the colistin resistance was inducible by culture in low concentrations of colistin. One human mcr-1 positive E. coli isolate was related genetically to the mcr-1 E. coli isolate derived from turkey meat of Czech origin. Conclusions: mcr-mediated colistin resistance currently poses little threat to patients hospitalised in Czech healthcare settings. The presence of the mcr-1 gene in the human population has a possible link to domestically produced, retail meat.

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâte made with a high nutritional value protein-herbal supplement containing cereal flours (oat, rice, corn, and buckwheat). The physicochemical characteristics (pH, aw, color, texture, chemical composition), amino acid profile, sensory and quality analysis for turkey meat pâte were investigated. The use of the protein-herbal supplement decreased lightness (L*) and redness (a*) values but intensified the yellowness (b*) of cooked pâtes. The amount of essential amino acids significantly increased compared to the control sample. The protein-herbal supplement which was developed was proved to be very rich source of unsaturated fatty acids: the content of monounsaturated fatty acids increased by 27.8% and polyunsaturated acids by 0.7% in the final pâte.

Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey

This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens with doses up to 1 kGy to compare with treatment using 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.

Quality of turkeys breast meat affected by white striping myopathy

The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pectoralis major muscles of each treatment were obtained from Nicholas breed male and female turkeys, reared and slaughtered in the center-west region of Brazil. The whole breasts of the turkeys were used for macroscopic classification, weight evaluation, and morphometric measurements. Then, the pectoralis major muscle was separated for histological evaluation and qualitative physicochemical analyses, namely ventral and dorsal color (L∗, a∗, and b∗), pH value, water holding capacity (WHC), cooking loss (CL), shear force (SF) (Meullenet-Owens Razor Shear [MORS] and Warner-Bratzler), sarcomere length, total, soluble, and insoluble collagen contents, proximate composition (protein, lipids, moisture, and ash), cholesterol content, and fatty acid profile. The results showed that muscles affected by myopathy, both MOD and SEV, exhibited larger weights (around 2.8 kg) compared to NORM muscles (1.3 kg) and a significant increase (P < 0.05) in the diameter of the fibers. The increase in the degree of severity of the myopathy increased (P < 0.05) the value of L∗ of the dorsal part and ventral part of the muscle. No differences (P > 0.05) were observed in the pH, CL, and WHC values of the muscles, whereas the MORS and Warner-Bratzler SF of the SEV fillets resulted in significantly lower shear values (P < 0.05) compared to the NORM fillets. In addition, the MOD and SEV fillets presented lower values of protein (P < 0.05) than NORM fillets. No significant differences (P > 0.05) were observed for moisture and lipid and cholesterol contents. Meat with MOD and SEV severity of WS myopathy had higher (P < 0.05) concentrations of total and insoluble collagen. Thus, the presence of WS myopathy in MOD and SEV degrees affected a large part of the histological and quality characteristics evaluated.

Recombinant turkey coronavirus: are some S gene structures of gammacoronaviruses especially prone to exchange?

The objective of the present study was to characterize the atypical turkey coronavirus strain detected in a commercial meat turkey farm in Poland. Using the viral metagenomics approach, we obtained a complete genome sequence of coronavirus, isolated from duodenum samples of animals suffering from acute enteritis. The nearly full-length genome consisted of 27,614 nucleotides and presented a typical genetic organization similar to that of Polish infectious bronchitis virus (IBV) or French turkey coronavirus/guinea fowl coronavirus strains. Phylogenetic analysis based on both the full-length genome and the whole S gene suggested that gCoV/Tk/Poland/G160/2016 is related to turkey and guinea fowl coronavirus and not IBV strains. Sequence analysis of the genome revealed unique genetic characteristics of the present strain, demonstrating that the virus emerged as a result of the exchange of the S gene of IBV GI-19 lineage with the S gene related to the North American turkey coronaviruses and French guinea fowl coronaviruses. Analysis of earlier, similar recombinations suggests that both the S gene structures may be particularly mobile, willingly switching between different gammacoronavirus genomic backbones. The identified recombinant caused a severe course of the disease, which may imply that it is in the first phase of breaking the barriers between different bird species.

Investigation of the occurrence of pathological carcass alterations at the processing plant in meat turkeys reared in organic production systems in Germany

In the present study the occurrence of turkey carcass alterations such as breast skin lesions, liver lesions, and swelling of the hock joint in turkeys reared in organic farms was investigated at slaughterhouses in Germany. The examinations included 1,860 turkey carcasses of 2 turkey lines Kelly Broad Breasted Bronze(BBB) (540 toms and 540 hens) and British United Turkeys (Big 6 and The Test Product 7) (780 hens). The results showed that breast skin lesions were rare (1.7%). On the other hand, liver lesions were a common finding in both hens and toms. Nearly half of all investigated turkeys were affected (49.3%). Swelling of the hock joint was detected in 17.3% of all investigated turkeys; the occurrence in Kelly BBB toms was significantly higher than in hens (toms: 28.7%; hens: 16.9%). In general, there were significant differences between the investigated flocks. Carcass lesions are a major animal welfare concern, which affect conventional and organic reared turkeys. Investigating the occurrence of carcass lesions provides the necessary precondition to establish a benchmarking system to evaluate and compare turkey farms. The aim is to reduce and/or eliminate these alterations in the long term in order to improve animal welfare.

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.

Comparison of the microbiological and hygienic quality of turkey meat between six districts of the Kenitra city

Meat is known to be one of the vehicles for many diseases to humans. The aim of this study is the comparison of the microbiological and hygienic quality of fresh turkey meat marketed in the most popular districts of Kenitra city. Fresh meat samples were taken from stores localized in six different districts. Microorganisms tests were conducted according to the appropriate standards. The Aerobic Mesophilic Flora (AFM) was most counted in district five (7.69±0.212 log10ufc/g), while the highest total and fecal coliform charges were obtained in district six with rates of 7.68±0.160 and 6.89±0.132 log10ufc/g, respectively. Cases of Salmonella spp were observed in all districts, except district five with frequencies up to 10.71%. Pseudomonas aeuroginosa charge was high in district five and its prevalence was high (21.42%) in districts two, four and six. Regarding Clostridium perfringens, the charges were up to 2.11±0.55 log10ufc/g in district six and a high prevalence of 42.85% was in district four. Escherichia coli showed dominance in all the districts studied with a high prevalence in district four with a rate of 75% and a high charge in district five (4.37 log10ufc/g). The presence of Staphylococcus aureus was significant in district four with a rate of 28.57% and a high concentration in district five (4.47 log10ufc/g). This study has shown great variability in the results found between the different districts and the rate of contaminations affecting this product. In fact, this microbiological and hygienic quality of raw turkey meat sold in these districts was judged marginal indicating the need for improved hygienic standards.

The evaluation of ESBL genes and antibiotic resistance rate in Escherichia coli strains isolated from meat and intestinal contents of turkey in Isfahan, Iran.

Extended spectrum beta-lactamase (ESBL) has been described in Escherichia coli strains that have been isolated from humans and animals; it has induced a main concern with antibiotic resistance in serious bacterial infections. This study aimed to investigate the frequency of ESBL-producing E. coli (EPE) strains in meat and intestinal contents of turkey, and to compare the antibiotic resistance profile between EPE and non-EPE strains. Totally, 70 and 110 E. coli strains were isolated from turkey meat and turkey intestinal content samples, respectively. To determine EPE strains, double disc synergy test was applied by that 20 and 22 EPE strains were finally identified in meats and intestinal contents of the turkeys, respectively. Antibiotic susceptibility was exerted using disc diffusion method. Escherichia coli isolates were then characterized for virulence genes (stx-1 and stx-2) and ESBL genes (TEM, SHV, and CTX-M). None of the E. coli strains harbored stx genes. The EPE strains in comparison with non-EPE strains were significantly more resistant to ciprofloxacin (47.6 vs 26.5%), tetracycline (80.9 vs 67.3%), ampicillin (47.6 vs 22.4%), penicillin (23.8 vs 10.2%), ceftazidime (57.1 vs 16.3%), ceftriaxone (38.1 vs 18.4%), and cefotaxime (47.6 vs 8.2%). The majority of EPE strains carried CTX-M gene. SHV showed the lowest frequency and it was not detected in EPE strains isolated from the intestinal contents. In this study, 75% of TEM-producing E. coli strains and 33% of SHV-producing E. coli strains were resistant to ampicillin. In addition, 41.7% of TEM-producing E. coli strains were resistant to penicillin, and 76.9% of CTX-producing E. coli were resistant to cefotaxime. Furthermore, 4.7% of EPE strains isolated from turkey meat were imipenem resistant. The resistance to cefotaxime and imipenem in EPE strains induces a concern in growing antibiotic resistance against broad spectrum antibiotics in E. coli strains.

Turkey production and health: current challenges

Several factors and problems are influencing turkey production and health. These include intense global competition between producing countries, permanent changes in social, political and consumer perceptions regarding food safety, animal welfare and environmental protection. Several human foodborne infections are linked to poultry and poultry products, causing a serious challenge because it is difficult to control. Moreover, contamination of the turkey meat and product with antibiotic-resistant bacteria is a constant public health hazard. The loss of consumer confidence and trust in turkey meat product safety and quality will also be a major concern. The current and future turkey health concepts should cover the control of diseases in birds and the relationship between bird’s health, welfare and environmental protection. Additionally, infectious turkey diseases' emergence and re-emergence will remain an important and never-ending challenge. Only a few authorized pharmaceutical veterinary products are available to treat turkeys. The development of efficient vaccines and natural antimicrobials against bacterial infections will reduce antibiotic use and reduce resistant bacteria's development. Genetic selective breeding to improve production traits and health is a long-standing goal of the turkey industry. Furthermore, rearing technology, management, and feeding will help maintain the birds healthy and comfortable. Finally, all other partners involved in the production chain, including farmers, veterinarians, stockholders, need to collaborate to meet the consumer expectations for high quality and safe products

ВЛИЯНИЕ ТЕРМИЧЕСКОГО СОСТОЯНИЯ НА МОРФОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ МЯСА ИНДЕЙКИ

When handling meat, processing it with low temperatures is widely used - cooling and freezing. Processing meat with subzero temperatures leads to the formation of microscopic ice crystals inside muscle cells and in the intercellular space, which disrupts the structure of muscle tissue and destroys individual myofibrils. As a result of single and double defrosting of turkey meat, morphological changes in the structure of muscle tissue are observed. The integrity of muscle fibers is impaired; in histological preparations of meat, their ruptures, vacuolization, and thickening of myofibrils are found. As a result of histological studies of parts of turkey carcasses, it was found that the number of thickening of myofibrils in defrosted products is 4.79 ± 0.14, which is 1.86 times more than in chilled meat; in re-defrosted meat - 12.23 ± 0.51, 4.74 times more than in chilled meat. The number of voids inside and between muscle fibers in defrosted turkey meat is 3.03 ± 0.17, 2.66 times higher than the value in chilled, and 8.71 ± 0.38, 7.64 times more in redefrosted meat ... The number of muscle fiber breaks in defrosted meat was 37.44 ± 1.07, which exceeds this value for chilled products by 13.66 times; redefrosted - 57.69 ± 1.62, which is 21.05 times higher than in chilled products. The obtained values are statistically significant - p <0.05. These microstructural changes affect the quality, technological and consumer properties of products, which increases the importance of identifying the thermal state of meat during its circulation. Acknowledgments: The reported study was funded by RFBR, project number 19-316-90022.

An effect of low-temperature processing on sensory properties of products from turkey meat

An effect of low-temperature processing on sensory properties of products from turkey meat

Role and Importance of Turkey Meat Production in Poultry Farming in Russia: Prospects for Further Development

Role and Importance of Turkey Meat Production in Poultry Farming in Russia: Prospects for Further Development

ИДЕНТИФИКАЦИЯ ТЕРМИЧЕСКОГО СОСТОЯНИЯ МЯСА ИНДЕЙКИ МЕТОДОМ МИКРОСКОПИИ

Providing the population with good-quality and safe food products is one of the most important and priority tasks of the state. Food safety in a modern way presupposes not only the absence of harm to human health, but also such characteristics as the provision of reliable information about the product to the consumer. One of the types of high-quality falsification is the distortion of information about the thermal state of raw meat and the replacement of chilled meat with frozen. Assessment of the thermal state of meat during handling is carried out organoleptically and histologically. The organoleptic method is quite subjective, the histological one - it allows with a certain accuracy to establish the previous low-temperature treatment for destructive changes in the muscle tissue, however, it is difficult to perform in the conditions of the circulation of raw meat. To control the quality of meat products, it is necessary to find an effective and efficient method for assessing the thermal state of meat. We have carried out studies of turkey meat to identify the thermal state by microscopy of native preparations. Microscopic examination of native preparations of turkey meat, stained with hematoxylin-eosin, clearly shows striated muscle tissue, sarcoplasm stains pink, nuclei - purple, transverse striation of fibers is observed. In native preparations from chilled poultry meat, muscle fibers are tightly arranged, unidirectional with respect to each other, the structure of the tissue is preserved. The ends of the muscle fibers are smooth, abrupt. In native preparations of defrosted and redefrosted meat, a violation of the structure of muscle tissue was established, the fibers are arranged chaotically, with breaks and a violation of a single direction. In addition, specific rounded thickenings were found at the ends of the muscle fibers, which are a clear identifying sign of defrosted meat and are absent in preparations made from chilled material. The easy reproducibility of the method of microscopy of native preparations makes it possible to use it as an express method for operational monitoring of the thermal state of raw meat in the places of its processing, storage and sale while ensuring food safety.

УДОСКОНАЛЕННЯ УПРАВЛІННЯ МАРКЕТИНГОВОЮ ДІЯЛЬНІСТЮ ПТАХІВНИЧИХ ПІДПРИЄМСТВ

The article systematizes theoretical approaches to defining the essence and role of marketing poultry products. Emphasis is placed on ensuring the protection of the interests of domestic producers, as well as increasing food production and improving their quality. The experience of organizing the marketing of producers of poultry products and its use in domestic practice is summarized. Peculiarities of marketing management of poultry enterprises are determined. Marketing research has been conducted to identify the influence of factors on the formation of consumer preferences when buying turkey meat. The main tasks of selling poultry products are indicated, namely: determining the volume and quality of sold products; control over the implementation of supply plans and contractual obligations for the sale of products; control over product sales prices; calculation of the commercial cost of goods sold; determination of revenue and financial results from the sale of poultry products. It is noted that production volumes should be functionally dependent on consumer demand. The study identified the marketing strategy of the company, adapted to the market of poultry products and proved that the marketing of poultry products should provide not only the optimal volume and quality of products, but also its diversity and availability at affordable prices. Measures to increase the efficiency of marketing management are substantiated, namely: increasing the production of refrigerated products and entering directly into the consumer market - in retail chains, consumer cooperation and further expansion of branded stores; increase of deliveries of production to areas of area and diversification of business on a vertical; creation of own fast food network of this enterprise. It was found that the most effective and promising is a competitive marketing strategy, which aims to constantly increase the market share of enterprises and will include increasing sales by improving communication policy, development of sales network and expanding the range of poultry products. For poultry enterprises, this is an additional opportunity to increase margins and increase sales.

Texture profile of surimi-like material from mechanically deboned turkey meat

Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p &lt; 0.05) cooking loss and increased (p &lt; 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p &lt; 0.05) cooking loss and hardness, and increased (p &lt; 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.