Turkey Meat Research Articles

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Abstract Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.

Developing probiotics, prebiotics, and organic acids to control Salmonella spp. in commercial turkeys at the University of Arkansas, USA

In the United States, non-typhoidal Salmonella causes over one million foodborne infections every year and turkey meat contaminated with Salmonella has been associated from the farm to the processing plant. These outbreaks emphasize efforts on decreasing and preventing human illness associated with live poultry contact through comprehensive interventions from \farm-to-fork" levels. This review article revises the role of the turkey upper respiratory tract, which is now known to play a crucial role in colonization and as a source of contamination, for this remarkable bacterium that has co-evolved to infect plants and animals. Because agriculture represents over 60% of the economy of the state of Arkansas, the mission of our laboratory over the last 21 years has been directed to evaluate and develop applied research to help reduce the incidence of Salmonella spp. from commercial turkey operations. A summary of the published research is presented.

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.

ObjectiveThe aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.MethodsSlices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.ResultsMarinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey.ConclusionThe use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

The use of biogenic growth stimulants to increase the economic efficiency of turkey meat production

Relevance. The article provides a substantiation of the economic efficiency of the use of biologically active additives that improve the bioavailability of nutrients in compound feeds in the diets of meat-producing turkeys and increase the yield of competitive high-quality products. Among the most effective biogenic preparations that have a positive effect on metabolic processes in the body of poultry, there is a biogenic growth stimulator — succinic acid. The inclusion of this preparation in a complete feed at different age periods of growing turkey poults has a significant effect on the feed intake and conversion. Methods: scientific and economic experience on the use of succinic acid when growing turkeys. Results . The article presents the results of a research to study the effect of adding succinic acid during the period of growing in feed on the indicators of meat productivity of turkey poults and thus increasing the efficiency of its production. It was found that the maximum slaughter yield for both half-gutted and gutted carcasses in group 2 turkeys that received 0.02 g/kg succinic acid was, respectively, 80.4% and 60.2%, which is 2.5% and 2.4% higher than in the control, respectively. In terms of meat productivity, poultry raised on the basis of the addition of succinic acid to feed has advantages over the control group (without the use of the drug), as well as in biological and nutritional additional costs for succinic acid, the cost of meat in the experimental groups was lower than in the control due to higher productivity.

Dynamics of poultry and the current state of poultry in the Western region of Ukraine

One of the most attractive and promising types of agrarian business in Ukraine is poultry farming, the rapid development of which ensures high competitiveness, due to the short period of production, lower compared to other food products of animal origin, price and high demand among consumers. Now, the market of our country has significantly increased demand for turkey meat, which has practically no contraindications, as it does not contain cholesterol, is a gentle, hypoallergenic, dietary product that is rich in unsaturated fatty acids, including omega-3, proteins, essential amino acids, minerals, vitamins A and B, etc. The purpose of the work was to investigate the dynamics of poultry in the period from 2011 to 2020 and to get the current state of poultry in general, and turkey farming in particular, in the Western region of Ukraine. It is found that in the period from 2011 to 2020 the largest number of poultry, 9548.3 ± 447.1 thousand, was kept in farms of Lviv region, slightly less – 8109.1 ± 546,1 thousand of Khmelnytsk region, even less – 7222.1 ± 121.0 and 7682.9 ± 316.2 thousand Volynj and Rivne regions. The farms of Ivano-Frankivsk, Ternopilj, Transcarpathian and Chernivtsi regions was kept 5290.8 ± 284.7 5200.2 ± 86.2, 4127.6 ± 115.2 and 3636.7 ± 50.5 thousand poultry, respectively. The largest poultry population in the farms of Lviv and Volynj regions was in 2020 and amounted to 11938,1 and 8822.4 thousand, respectively, Rivne region – 7742.3 thousand in 2018, Transcarpathian – 4385.8 thousand in 2015, Chernivtsi – 3863.9 thousand in 2012, Ternopilj – 5584.2 thousand in 2019, Khmelnytskyj – 10864.5 thousand in 2014 and Ivano-Frankivsk – 6761.1 thousand in 2011.The lowest number of poultry in farms of Lviv, Rivne, Volynj, Transcarpathian, Ternopilj, Khmelnytskyj regions was in 2011, the number of which was 7961.5, 6721.2, 5933.7, 3126.1, 4681.6, 5069.7 thousand, respectively, and Chernivtsi and Ivano-Frankivsk – 3376.5 and 4175.7 thousand in 2016 and 2017. The smallest number of turkey farms in Western Ukraine was in the period from 2011 to 2013. By 2017, there was an increase in their number by 20 %, and in 2018 – a decrease of 10 % compared to 2017. In 2019, the number of registered enterprises increased by 18.18 %, compared to 2018, and in 2020 their number was the largest.

Determination of chemical and microbiological characteristics of meat products treated by radiation

Radiation treatment of food products carried out to increase their shelf life can result in chemical transformations initiated by free radicals. Volatile compounds (alcohols, aldehydes, ketones, etc.) formed, in particular, as a result of lipid oxidation, impair the organoleptic properties of products. Method of gas chromatography-mass spectrometry (GC-MS) makes it possible to identify the fact of food processing by detection of volatile marker compounds: in the case of meat products, the existing standard brings under regulation detection of 2-alkylcyclobutanones, however, the products with a reduced fat content, such as turkey and chicken, require an alternative marker. The results of GKh-MS study revealed the dependence of microbiological parameters and the content of various volatile organic substances in chilled turkey meat on the dose of electron radiation. It is shown that the total amount of alcohols, ketones and aldehydes (11 compounds) decreases exponentially with an increase in the absorbed dose. An increase in the radiation dose leads to a higher content of carbonyl compounds (aldehydes and acetone), which results in a specific taste and smell of the irradiated products. At the same time, the acetone concentration increases linearly with the absorbed dose, which makes it possible to use acetone as a potential marker of the degree of irradiation of low-fat meat products. Irradiation in the «working» doses (0.5 – 1 kGy) significantly suppresses the pathogenic microflora and keeps the organoleptic properties of the product.

Использование флуоресценции при определении глубины просаливания крупнокускового цельномышечного мяса индейки

Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penetration depth of the brine.&#x0D; Study objects and methods. The present research featured samples of brined turkey breast and thigh meat. The experiment was based on standard research methods, e.g. macro- and microscopy, statistical method, etc. It also included an original fluorescence method for determining the penetration depth of sodium chloride brine into turkey muscles.&#x0D; Results and discussion. The experimental brine consisted of food salt, white sugar, water, and fluorescein disodium salt, while brine without fluorophore served as control. Regardless of sodium chloride concentration, the changes in the ripening depth of the turkey breast samples were 8 times lower after 5 min, 3 times – after 12 h, and 4 times after 24 h. Complete ripening occurred after 36 h, which was confirmed by visual and fluorophore measurements. The thigh meat samples showed a smaller area of sodium chloride penetration: 8 times lower – after 5 min, 2 times – after 12 and 24 h. Complete salting was also registered after 36 h of brining.&#x0D; Conclusion. The fluorescence method proved quite effective in determining the ripening of boneless turkey parts meat.

Identification of Bacterial Profiles and Their Interactions with Selected Quality, Oxidative, and Immunological Parameters of Turkey Semen.

Simple SummaryOverbreeding—and its associated increase in the chest areas of turkeys—has led to the loss of their natural ability to reproduce. Therefore, commercial production of turkey meat relies on artificial insemination. However, along with the physiology of the genital tract of turkeys, there is high potential for bacterial contamination of ejaculates. These bacteria may affect crucial semen quality parameters required for successful fertilization. As such, it is important to pay close attention to the bacteria present in turkey ejaculates and possible solutions to eliminate their adverse effects on avian spermatozoa.This study focused on the identification of naturally occurring bacteria in the reproductive fluid and impact on the quality of ejaculates obtained from the turkey breed British United Turkeys (BUT) Big 6 (n = 60). We determined possible relationships between the bacterial load and advanced sperm quality parameters that are important for effective artificial insemination and high fertility, as well as the concentration of selected antimicrobial proteins and pro-inflammatory markers of turkey semen. Sperm motility was assessed with computer-assisted sperm analysis (CASA), while the membrane and acrosome integrity were examined with smearing and staining methods. Reactive oxygen species (ROS) generation was quantified via luminometry, sperm DNA fragmentation was evaluated using the TUNEL assay, and the JC-1 assay was applied to evaluate the mitochondrial membrane potential. Cell lysates were prepared to investigate the extent of lipid and protein oxidation. Furthermore, levels of interleukins 1 and 6 (IL-1, IL-6), C-reactive protein, cathelicidin, and β-defensin were quantified in the seminal plasma using the ELISA method. The most dominant species identified by the matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry was Escherichia coli, Proteus mirabilis, Staphylococcus lentus, and Citrobacter braakii. The bacterial load had a negative effect on the sperm motility (p < 0.001), as well as membrane (p < 0.05) and acrosome integrity (p < 0.01). A strong positive relationship between the bacterial load and DNA fragmentation (p < 0.001) was detected as well. Positive associations were recorded between the increasing presence of bacteria, ROS overgeneration (p < 0.001), and a subsequent oxidative damage to the proteins (p < 0.001) and lipids (p < 0.01). It was revealed that the antimicrobial peptides β-defensin (p < 0.001) and cathelicidin (p < 0.001) had a positive relationship with the motility. In contrast, pro-inflammatory markers, such as IL-1 (p < 0.001) and IL-6 (p < 0.001), had a negative impact on the motion behavior of turkey spermatozoa. Our results suggest that the semen quality may be notably affected by the bacterial quantity as well as quality. It seems that bacteriospermia is associated with inflammatory processes, oxidative stress, sperm structural deterioration, and a subsequent risk for a failed artificial insemination in turkey breeding.

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products

In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and aw-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.

Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology

The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.

Study of combination of pumpkin seed flour and turkey meat in hams

Study of combination of pumpkin seed flour and turkey meat in hams

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

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

Industrial and culinary practice effects on biologically active polyamines level in turkey meat

Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liquid chromatography equipped with an ultraviolet detector. Study outcomes showed the presence of sodium chloride, sodium nitrite, and sodium polyphosphate in turkey meat reduced the putrescine and spermine content significantly (P &lt; 0.0001). The addition of ascorbic acid as a curing agent slightly increased the concentration of polyamines, while no significant linear effects were associated with the thermal processes. The study observed that curing agents like sodium chloride, sodium nitrite, sodium polyphosphate, and ascorbic acid at 2 g, 200 ppm, 0.5 g, and 382 ppm, respectively, in frying mode minimized spermine and putrescine content with more than 96% desirability. In conclusion, curing additives and cooking are promising procedures for polyamine reduction in turkey breast meat.

The Use of Probiotics in the Reduction of Campylobacter spp. Prevalence in Poultry.

Simple SummaryAccording to European Food Safety Agency (EFSA), human campylobacteriosis is the most commonly diagnosed zoonotic disease in the EU. In 2018, the Member States reported 246,571 cases (30% increase since 2015). For years, poultry meat and poultry products have been considered a main source for human infections. In 2018, the highest occurrence of Campylobacter spp. was detected in chicken (37.5%) and turkey meat (28.2%). Considering this situation, there has been ongoing discussion regarding the potential strategies to minimize the level of Campylobacter spp. colonization in poultry and therefore in humans. In 2018, EFSA Panel on Biological Hazards indicated that use of feed and water additives is the second most likely strategy that can be successful in minimizing Campylobacter spp. colonization rate in broiler chickens. One of these water and feed additives are probiotics—living microorganisms which, when supplemented in the right dose, have a positive effect on microbial ecosystem of the host gut by ensuring a favorable balance between commensal and pathogenic microflora. In this review paper, the authors present current results of the studies concerning the potential use of probiotics as a preventive measure of Campylobacter spp. infection, under laboratory conditions and at a chicken farm level.Campylobacter spp. are widely distributed microorganisms, many of which are commensals of gastrointestinal tract in multiple animal species, including poultry. Most commonly detected are C. jejuni and C. coli. Although infections are usually asymptomatic in poultry, poultry meat and products represent main sources of infection with these bacteria to humans. According to recent EFSA report, campylobacteriosis is the most commonly reported zoonotic disease. In 2018, EFSA Panel on Biological Hazards indicated that use of feed and water additives is the second most likely strategy that can be successful in minimizing Campylobacter spp. colonization rate in broiler chickens. One of those feed and water additives are probiotics. From numerous research papers it can be concluded that probiotics exhibit plenty of mechanisms of anti-Campylobacter activity, which were evaluated under in vitro conditions. These results, to some extent, can explain the efficacy of probiotics in in vivo studies, although different outcome can be observed under these two laboratory conditions. Probiotics are capable of reducing Campylobacter spp. population count in poultry gastrointestinal tract and they can reduce carcass contamination. Potential modes of anti-Campylobacter activity of probiotics, results of in vivo studies and studies performed at a farm level are widely discussed in the paper.

Modeling of Microbiological and Biochemical Processes under the Conditions of Steam Contact Sterilization in Containers of Turkey Meat Pate

The article proposes modes of sterilization of meat pate from turkey meat, which was determined by the method in which the actual lethality Ff relative to the microflora should be equal to or exceed the required lethality of the sterilization process Fn (Ff ≥ Fn) canned turkey pate. The results of the study of the dependence of the kinetics of biochemical reactions on the thermal, chemical and mechanical sensitivity of the processed product, on pressure, temperature and chemical potential are presented. One of the effective ways to intensify the heat transfer process is the contact heating of the product by means of steam supply, which has a technological effect on the processed products. When comparing the results of the simulated results with experimental data, it is established that the solution of the problem of calculating the temperature field of the product on a computer gives quite satisfactory results between the calculated and experimental data. It is established that as a modification for the processed products it is necessary to solve thermohydromechanical equations with the corresponding initial and boundary conditions in addition to the transfer equation for each scalar quantity.

Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

White striping (WS) defect is described by the appearance of white striation in pectoralis major muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different degrees of WS myopathy (breasts with no striations “NOR,” fillets with striations <1 mm “MOD” and >1 mm “SEV”). Physico-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased, there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229 at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days at 4°C), an increase in the thiobarbituric acid reactive substances (TBARs) values was observed in all samples studied, presenting NOR the lowest TBARs values. Regarding color parameters, the highest a* values were observed in MOD sausages (p > .05; between 6.6 and 6.88 in MOD versus 6.03 and 6.40 in the other two batches), whereas the highest b* values were found in SEV sausages (p < .05; between 6.15 and 6.67 in SEV versus <6.0 in the other two batches). Concerning sensorial analysis, all samples were well accepted (scores >7). The NOR and MOD samples had the same scores for overall acceptability (7.48–7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore, turkey breast fillets with WS can be used in the manufacture of cooked sausages without impairing the quality of the products obtained. Practical applications Consumers demand high-quality products. White striping myopathy (WS) is a defect that affects both the composition and appearance of turkey meat. Therefore, the use of meat that has this defect for the preparation of cooked sausages is an alternative for the meat industry. This allows the meat industry to be more competitive, since it allows the use of meat of low commercial value, but with excellent nutritional characteristics for the preparation of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the present study is proposed to observe the influence of the use of meat with WS in comparison with the use of normal meat on the quality of the processed sausages.

Analysis of chicken and turkey meat consumption by segmentation of Spanish consumers using food-related lifestyle

Aim of study: Commercially, chicken meat has a similar positioning to turkey meat, as both are healthy and low-fat meats. For this reason, we proposed analysing consumer behaviour with respect to each of these meats based on market segmentation.Area of study: Spain.Material and methods: We carried out a telephone survey with an error of ± 4.0% at a confidence level of 95.5%, using the food-related lifestyle (FRL) instrument as part of the questionnaire. The statistical analysis techniques employed were different depending on the objective pursued: univariate, bivariate and multivariate analysis.Main results: Five segments were obtained: “Manager cook” (24.5%), “Healthy cook” (20.8%), “Concerned with food, but not cooks” (22%), “Total detachment” (11.9%) and “Rational shopper with little interest in cuisine” (20.8%). Notwithstanding the similar positioning of chicken and turkey meats, there are significant differences in purchasing and consumption habits between FRL segments. Specifically, there were significant differences in the frequency of purchase, the usual shopping location, purchasing criteria and preparation methods.Research highlights: Knowing the profile of these segments allows us to adapt the marketing mix (product, place, price and promotion) to each one. This is very useful for the companies due to the wide demand they face. First, they can choose the FRL segments to target and, second, they can define an appropriate marketing strategy according to these segments. In this way, market segmentation strategy based on food-related lifestyles may ensure companies a greater likelihood of success in the market.

Пельмени с мясом индейки – элитный российский фастфуд

Пельмени с мясом индейки – элитный российский фастфуд

Occurrence of Listeria monocytogenes in Counter-Sliced Turkey Meat Samples from Independent Delis in New York City

Research suggests that small, independent delicatessens are less likely to follow proper sanitation procedures, including slicer inspection, which could lead to a higher likelihood of these delis being a reservoir for Listeria monocytogenes growth and cross-contamination. This study was undertaken to determine the incidence of L. monocytogenes in counter-sliced turkey deli meat obtained from independent delis in an urban city. Deli meat, counter-sliced on site, was collected from 118 independent delis in New York City. The samples were analyzed for L. monocytogenes using the U.S. Department of Agriculture Microbiology Laboratory Guidebook methodology for isolation and confirmation. The selection criteria for delis included using the city's restaurant inspection and grading system. Two samples, from separate delis, were confirmed as positive for L. monocytogenes (1.69%). Analysis of the genomic sequences of one of the samples revealed a close match to a cluster of six clinical isolates, which were part of an ongoing multistate listeriosis outbreak spanning four states. The sequence of the second isolate matched a clinical isolate in a neighboring state. Both isolates were obtained from delis that did not have the top inspection grade. Although a snapshot of one urban area, this study is the first report on the current incidence of L. monocytogenes on counter-sliced deli meat from independent deli establishments. This study suggests that these delis can potentially serve as sources of L. monocytogenes contamination or contribute to downstream foodborne listeriosis. Information provided by city inspection and grading systems, in addition to the letter grade, may serve as a tool to identify delis with potential L. monocytogenes contamination issues and a basis for product and environmental sampling by public health authorities.