Meat Parts Research Articles

PKM Increasing the Economic Value of Tuna Fish ‘Trips’ Waste in Pedungan Village, Denpasar

By Providing Added Value from waste is a very important thing to implement in developing the Blue Economy. In this PkM Activity, waste handling is carried out in stages and sustainably, until the Zero Waste principle is achieved. The Community Service activity carried out at the IRT owned by Ni Wayan Sarimi (Partnersa) turned Tuna Fish Skin waste into a food product in the form of fish skin crackers. The meat part is used as Fish Abon. The method of Community Service is using the interview method and participation in the practice of making tuna fish floss. The purpose of this PkM is to provide solutions to Partners to make meat from waste Tuna fish skin into Tuna fish floss. . This PkM activity has been published in Print and Electronic Media. Activity videos are uploaded on YouTube.

The revealing of the Cyto-genotoxic properties (Allium and MTT) and the effect of chicken meat quality of characterized zein-eugenol nanofibers

Electrospun zein-based eugenol nanofibers (ZEnF) with diameters (148.19–631.52 nm) were fabricated. Thermal degradation was found as <15 % until 300 °C while the nanofiber diffraction pattern presented three main peaks among the 5o and 45o positions. ZEnF was not only evaluated as non-toxic to cells but also possessed anticancer characteristics revealing with the MCF-7 cell line at 800 μg/mL (reduction: 18.08 %) and 1600 μg/mL (reduction: 41.64 %). Allium tests revealed that ZEnF did not have any adverse impact on the health status (chromosomes-DNA) of exposed organisms. Following the nanofiber coating for chicken meat parts (thigh and breast), it was observed up to 1.25 log CFU/g limitation in total viable bacteria counts (p < 0.05). The sensory score (difference: 3.64 in 10 points scoring on the 6th day of the cold storage) and odor score of chicken meat samples were found to be as higher than control samples (p < 0.05).

Oxidative response to cadmium and lead accumulations in the tissues of blue swimming crabs Portunus pelagicus from the Trang Province coastline, Southern Thailand.

Metals have been reported to alter the oxidative status of both redox-active and redox-inactive metals accompanying oxidative stress induction. In aquatic ecosystems, metal contamination is regarded as serious pollutants and bioaccumulation, especially when aquatic seafood products are involved, which results in human risk. The blue swimming crab Portunus pelagicus is a highly popular crab species for consumption as seafood in Thailand. The meat parts and the hepatopancreas (HP) together with gonad are consumed and in high demand. Therefore, the present study aimed to investigate bioaccumulation of cadmium (Cd) and lead (Pb) along with tissue oxidative responses in P. pelagicus. Sixty-seven samples of P. pelagicus were obtained from small-scale fishers along the coastline of Trang Province. Bioaccumulation of Cd and Pb and oxidative response in gill, muscle, and HP + gonad were evaluated. Cadmium and Pb accumulation levels were highest in the HP and gonad, followed by the gill and then muscle, indicating that Cd and Pb have a high affinity to be concentrated in the HP and gonad. An organ-specific oxidative response to Cd and Pb accumulation was demonstrated in which Cd significantly activated superoxide dismutase (SOD) activity in the gills and muscle tissue, while Pb significantly activated the SOD activity only in the HP and gonad. Only Cd accumulation in gill tissue represented a significant activation of lipid peroxidation, as indicated by the malondialdehyde level. This study implied that P. pelagicus exhibits an "adaptive stage" in the oxidative response of tissue due to metal accumulation. Additionally, the data presented here further indicate that the consumption of only the meat parts and removal of the HP and gonad would reduce human exposure to metal toxicity.

Analisis Preferensi Konsumen Daging Ayam Broiler di Pasar Tradisional Kabupaten Jember Jawa Timur

Broiler chicken meat or usually known as broiler chicken, is easy to find in traditional markets and modern markets in Jember Regency. Consumers see a product as a collection of attributes that will determine a preference. A person's preferences can be formed through a person's behavior patterns which are based on several reasons, namely, previous experience and hereditary beliefs. The existence of people who still choose traditional markets amidst the rise of modern markets has become a social phenomenon. The aim of the research is to find out what attributes of broiler chicken meat are consumer preferences and what attributes are most considered by consumers. The research method used is descriptive. The data collection methods in this research are primary and secondary data. The analytical methods used are Chi Square analysis and Fishbein Multiattribute analysis. The results of the research show that all the attributes observed in this study, namely meat color, meat aroma, meat parts and cut shape, are significantly different within the 95% confidence level, meaning that there are differences in consumer preferences for the existing attributes (color, aroma, part and shape of the cut). on broiler chicken meat. Broiler chicken meat which is the consumer preference in traditional markets in Jember Regency is broiler chicken meat with attributes of choice including yellowish white color, non-fishy aroma, chicken thigh meat, and even cut shape. The attributes that are most considered and those that are least considered are color, aroma, part of the meat, shape of cut.

UV-Vis Determination of Total Cholesterol in Various Tropical Poultry Meat Parts

The cholesterol contents of the different parts of tropical Gallus species were analyzed using UV-Vis spectrophotometer and results shows that in all the three species of Gallus studied, Gallus sonnratii’s intestine had the highest cholesterol content of 226.96 mg/100 g compared to the Gallus gallus and Gallus domesticus intestine with lower values of 215.65 mg/100 g and 177.39 mg/100 g respectively. Gallus gallus liver had the highest cholesterol content of 218.26 mg/100 g. However, Gallus sonnratii had the highest cholesterol content of 163.48 mg/100 g. In general, raw poultry meat has approximately 27 to 90 mg cholesterol/100 g and cooked poultry meat contains around 59 to 154 mg/100. A significant factor affecting cholesterol content of poultry is the type of retail cut because of the difference between dark and white chicken meat and the presence of skin in many retail cuts. Most importantly too, the extent of cholesterol in any meat part is indicative of the nature of the dietary.

Neolithic burial of a dog on Olkhon Island (lake Baikal)

In 2022, archaeological activities were conducted to clarify the boundaries of the multilayer Unkhrug 1 site located on Olkhon Island (Lake Baikal). In the lowest layer of one of the test pits, a burial of an ancient dog in an artificial pit was found with the remains of a red deer. This find is very rare for the Neolithic of the Baikal region. A morphometric study of bone remains, a comparative analysis with other skeletal materials, and radiocarbon and isotope analyzes were conducted. The data obtained made it possible to establish the individual characteristics of the buried dog and its possible diet. An individual burial with a ritual meat part of a red deer carcass inside indicates the special significance of this individual for the Neolithic inhabitants of Olkhon Island.

Determine the levels of heavy metal residues in different parts of chicken in the Tikrit and Beji cities of Iraq

The aim of this study was to determine the level of heavy metal residues in different parts of local chicken meat (thigh, bone, liver, and breast) obtaining from different houses in the Iraqi cities of Tikrit and Beji. Heavy metal contamination in poultry products is a major concern due to its potential health effects on consumers. Samples were collected from local markets and analyzed for the presence of cadmium (Cd), copper (Cu), cobalt (Co), and lead (Pb) using atomic absorption spectroscopy (AAS). The results indicated that chicken parts all sampled contained detectable level of heavy metals, with concentrations varying between parts. The high level of heavy metals cadmium (Cd) in the liver part in Tikrit was (0.422), also addition the high level of heavy metals copper (Cu) in L the liver part in Beji was (1.923), also the high level of heavy metals cobalt (Co) in the bone part in Tikrit was (1.403) and the high level of heavy metals lead (Pb) in the bone part in Tikrit was (1.045), indicating regional differences in contamination. These results emphasize the importance of monitoring heavy metal levels in different parts of chicken to ensure food safety and public health

Study on the development of maggots on meat

Studying the behavior of maggots on a decaying body can assist in determining the victim's time of death in Forensic Entomology. In this experiment, different parts of chicken meat were placed in an experiment box in different settings. These experiment boxes were modified into fly traps to prevent interference from other creatures like rats, cats or dogs. Experiment box contains the legs’ part, neck part, muscle part, wing part and liver. The plastic bucket is used for the setting of the different parts of meat pieces in a plate box which has holes and a space to hold the meat pieces. The meat placed on the Plastic box holder counter begins to be decomposed by microorganisms and attracts flies as a rich food source. By hanging this Experiment Box near the outside garbage of the house for a week, flies were able to access them and lay eggs. The eggs on the meat hatch into larvae. This experiment was conducted in different steps. Firstly, fresh meat was exposed to collect the eggs which were reared and used to study the development of maggots. Calculating the age of different life stages of maggots, hourly developmental data is presented i.e.- eggs hatched in 16 hours while all the three instars of larvae took 92 hrs. followed by the pupal stage which was 14 days. Surprisingly, the results were amazing observing the different developmental stages of maggots after hours, as the meat in the experiment box produced maggots in a few days and shows the different time duration for development stages of maggots and adult flies.

Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria.

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygiene and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygiene evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log10 CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry-aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry-aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.

Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products

Forty different sample preparation methods were tested to obtain the most informative MALDI-TOF MS protein profiles of pork meat. Extraction by 25% formic acid with the assistance of zirconia-silica beads followed by defatting by methanol:chloroform mixture (1:1, v/v) and deposition by using the layer-by-layer method was determined as the optimum sample preparation protocol. The discriminatory power of the method was then examined on samples of pork meat and meat products. The method was able to discriminate between selected salami based on the production method and brand and was able to monitor the ripening process in salami. However, it was not able to differentiate between different brands of pork ham or closely located parts of pork meat. In the latter case, a more comprehensive analysis using LC-MS/MS was used to assess the differences in protein abundance and their relation to the outputs of MALDI – TOF MS profiling.

Assessing malathion residue impact on poultry health, human safety, and production performance

Over the past decade, food safety has become a major concern due to the intensive use of pesticides. Pesticide contamination has been observed in poultry products when seeds are coated with pesticides or when stored products are exposed to pesticides in warehouses. In this experiment, the residue levels of malathion transferred from corn grain to the different parts of the chicken product, its transfer factors (TFs) and the human dietary risk for consumers were evaluated. Growth performance and carcass parameters of the chicken samples were also determined after different doses of malathion exposure. Malathion residues from different parts of chicken meat (breast, thigh, wing, liver and skin) were extracted by the QuEChERS method and analyzed by liquid chromatography-mass spectrophotometry (LC-MS/MS). A deterministic approach was used to calculate the acute and chronic risk assessment. Body weight, feed conversion ratio and feed intake decreased with increasing malathion dose. In addition to reduced feed intake, cold carcass and liver weights of the chicks were also decreased. The highest residues were found in the skin of the chicken followed by the breast, thigh, wing and liver. The TFs of malathion varied between 0.00 and 0.05 according to the different doses applied (4 mg/kg, 8 mg/kg, 16 mg/kg, 32 mg/kg). The chronic exposure assessment (HQ) showed that consumers of all ages and genders consumed 0.008–0.604% of the acceptable daily intake (0.3 mg/kg body weight (bw)/day) of malathion from chicken products. The acute intake assessment (aHQ) of consumers ranged from 0.00015 to 0.0135% of the acute reference dose (0.3 mg/kg bw). In conclusion the results suggest that the risk associated with the malathion residues in chicken meat was found to be low but the residue levels in meat should not be ignored.

Conjoint Analysis: Consumer Preferences of Kampong Chicken in Bukittinggi City

When purchasing, consumers will prioritize the attributes attached to the product. Research needs to be done to increase consumer buying interest through consumer preference. Especially if it is done in an area with potential but little interest in Kampong chicken meat, this study aims to look at the preferences of Kampong chicken consumers in Bukittinggi City, West Sumatra, Indonesia. The research implementation time was in August 2023. This study's population is Kampong chicken consumers in several wholesale markets in Bukittinggi. For the sample size, 200 respondents had been taken. The variables in this study are a set of attributes of Kampong chicken: price, color, texture, age, gender, chicken meat parts, and chicken skin. The results showed that the highest importance value was at the age attribute of the chicken, which was 19.069, while the lowest value was the price. Based on calculations, it was found that consumers prefer affordable prices to price stabilization. The preferred meat color was meat with a pink color, chewy skin texture, medium size, 4-5 months old, male sex; the most preferred part was the breast, and the chicken was consumed without the skin.

Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Chemometrics.

Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS-GC-IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.

Assessment of antibiotic residues in chicken meat.

Nowadays veterinarians and poultry producers use antibiotics to increase growth rates, bird health, and feed efficiency, egg production, for preventative and therapeutic purposes, and to lessen the prevalence of poultry diseases. Most poultry producers have used a variety of antibiotics, either with or without veterinarian instruction. Although antibiotics are beneficial for the majority of their uses, their unauthorized use has resulted in residues accumulated in poultry products intended for human consumption which represents a serious risk to the general public that could be toxicological, microbiological, or immunological. This study aimed to the estimation of the residues of three major antimicrobials used in the intensive chicken-rearing systems in Egypt, namely Oxytetracycline (OTC), Gentamicin, and Ciprofloxacin. Moreover, the effect of cooking on such residues was investigated. A total of 100 chicken meat samples (breast, thigh, gizzard, liver, 25 each) were examined for detection of the aforementioned antimicrobials using the microbial inhibition assay and high-performance liquid chromatography (HPLC). Besides, samples containing the highest antimicrobial residues were examined for the effect of boiling for 30 minutes on such residues. The obtained results revealed that 23%, 21%, and 17% of the examined samples were positive for OTC, gentamicin, and ciprofloxacin residues , respectively . Cooking (boiling) for 30 minutes showed a reduction of the antibiotic residue by 88.2%, 95.2%, and 31.3%, respectively. Antimicrobial residues were detected in the chicken meat parts retailed in Egypt. Cooking can reduce the antimicrobial residues at least in part.

Lipid Profile of Meat Parts of Cow Slaughtered at Obinze Abattoir, Imo State, Nigeria

Meat, a vital component of human nutrition, offers essential nutrients for balanced diets and growth. However, it’s cholesterol and fatty acid (FA) compositions impact cardiovascular health. This study aimed to describe the cholesterol content and fatty acid profile in various cow meat parts. Samples from torso, stomach, skin, intestine and lean meat were collected from an abattoir in Obinze, Imo State, Nigeria. Analytical methods involved gas chromatography fitted with flame ionisation detector (GC-FID) for fatty acid profile and Liebermann-Burchard method for cholesterol determination. Cholesterol concentrations varied across the meat parts, with torso meat exhibiting the highest (115±6.48 mg/kg) and stomach meat the lowest (67.76±5.69 mg/kg). Saturated fatty acids (SFAs) like stearic and palmitic acids were prominent. The monounsaturated fatty acid, oleic acid presented various concentrations: skin (26.19±2.00 mg/kg), torso (24.33±5.50 mg/kg), lean meat (13.10±1.30 mg/kg), stomach (12.511±2.91 mg/kg) and intestine (4.02±0.86 mg/kg). Meat parts contained fatty acids that are beneficial to human health not only in terms of essential fatty acids such as linoleic and alpha-linolenic acids, but also the polyunsaturated fatty acids, arachidonic, eicosapentaenoic and docosahexanoic acids. An understanding of these compositional variations provides valuable insights for shaping dietary choices and reducing cardiovascular risks associated with elevated cholesterol levels.

Research on the Potential of Secondary Raw Materials Formed during Bivalve Mollusks Processing

The catch analysis of the main fishing objects in the Far Eastern basin indicates quite large production volumes of both fish and non-fish objects. When processing bivalves, there is up to 70 % of waste generated, including shells and inedible meat parts of the body. A man studied the chemical composition of dry and wet mussel waste. The chemical composition research of dry mussel waste demonstrates that shells contain 80.1 % minerals, 0.8 % water, 0.3 % total nitrogen; with no lipids. Wet waste contains much less minerals (12.7 %), more water (20.2 %) and protein (6.7 %), with 7.9 % lipids. The shell minerals consist of calcium, mainly. Wet waste, along with calcium, contains sodium, potassium, iron, aluminum and zinc oxides, primarily. When examining wet mussel waste, the researchers found that there were the following carbohydrates in it: monosaccharides (glucose, galactose, mannose and fructose), glycogen, hexosamines. The overall yield of carbohydrates is 1.283 %. Amino acid composition studies of wet mussel waste proteins reveal the interchangeable and essential amino acid inclusion in it. The following interchangeable acids predominate: aspartic and glutamic acids, glycine, alanine, arginine; as for the essential ones, there is a high content of leucine and lysine, least of all in the protein of the essential acid histidine. Due to the presence of a large amount of mineral substances dry mussel waste can be used for the feed additives production. Wet waste demonstrates a higher value: it contains high-grade protein compared with dry waste, and has a more diverse mineral composition. There are valuable carbohydrates in the waste, therefore, with appropriate processing, this raw material can be included in the multicomponent dispersed food products composition.

Historical Gastronomy of Coto Makassar

Coto Makassar is a soup dish originally from the Kingdom of Gowa, from Gowa region, South Sulawesi. The soup dish is usually eaten with rice cakes called Burasa. It is also consumed with additional of taoco sauce. The use of taoco shows that this food is influenced by Chinese food that was known in the 16th century. Coto Makassar is suspected to exist since the time of Somba Opu, during the reign of the Kingdom of Gowa, which was victorious in 1538. As a food that has been around for generations and has a deep historical value, Coto Makassar is a superior product but not many people know about its gastronomic history and value. The first step that can be taken is starting from summarizing the complete history of Coto Makassar. The purpose of this research is to know the complete history of Coto Makassar, its function, its development to date, and also to document it so that this traditional dish is better known by the public and its originality is maintained. This research uses the descriptive qualitative method. Sources of data used are sources, places of events, and documents. The data collection techniques used were interviews, observation, and documentation. The data analysis technique is carried out interactively and takes place continuously on the field and continuously until the data collection is complete. The results showed that Coto Makassar is one of the typical culinary delights from the city of Makassar which is made from various cow’s meat parts with different values. This dish has a deep historical and philosophical value since the days of the kingdom of Gowa - Somba Opu. Some well-known Coto Makassar sellers have started making efforts so that this dish can be distributed to other cities by selling the specific spices used in the dish outside South Sulawesi.

Potential of Natural Phenolic Compounds as Antimicrobial Agents against Multidrug-Resistant Staphylococcus aureus in Chicken Meat.

Staphylococcus aureus is one of the most widespread foodborne bacteria that cause high morbidity, mortality, and economic loss, primarily if foodborne diseases are caused by pathogenic and multidrug-resistant (MDR) strains. This study aimed to determine the prevalence of S. aureus in chicken meat in Egyptian markets. Thus, this study might be the first to assess the efficiency of different natural phenolic compounds as novel antibacterial agents against MDR S. aureus pathogens isolated from raw chicken meat in the Egyptian market. The incidence and quantification of pathogenic S. aureus were detected in retail raw chicken meat parts (breast, thigh, fillet, and giblets). In total, 73 out of 80 (91.3%) of the chicken meat parts were contaminated, with S. aureus as the only species isolated. Of the 192 identified S. aureus isolates, 143 were coagulase-positive S. aureus and 117 isolates were MDR (81.8%, 117/143). Twenty-two antibiotic resistance profile patterns were detected. One strain was randomly selected from each pattern to further analyze virulence and resistance genes. Extracted DNA was assessed for the presence of antibiotic-resistance genes, i.e., vancomycin-resistance (vanA), aminoglycosides-resistance (aacA-aphD), apramycin-resistance (apmA), and methicillin-resistance (mecA), penicillin-resistance (blaZ), and virulence genes staphylococcal enterotoxins (sea and seb), Panton-Valentine leucocidin (pvl), clumping factor A (clfA), and toxic shock syndrome toxin (tst). Clustering analyses revealed that six S. aureus strains harbored the most virulence and resistance genes. The activity of hydroquinone was significantly higher than thymol, carvacrol, eugenol, and protocatechuic acid. Therefore, phenolic compounds, particularly hydroquinone, could potentially alternate with conventional antibiotics against the pathogenic MDR S. aureus inhabiting raw chicken meat. Hence, this study indicates that urgent interventions are necessary to improve hygiene for safer meat in Egyptian markets. Moreover, hydroquinone could be a natural phenolic compound for inhibiting foodborne pathogens.

Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins

In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physicochemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid compounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 ± 28.55 mg TEAC/L), ABTS (706.03 ± 4.88 mg TEAC/L) and FRAP (59.15 ± 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41–11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log10 CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.

Assessment of nucleic acid content, amino acid profile, carcass, and meat quality of Thai native chicken

Functional foods are innovative products that hold health-enhancing potential. They are contributing to changing trends in both consumer behavior and the market. This study was conducted to investigate the effects of breed on the nucleic acid content, amino acid profile, carcass, and meat quality of different breeds of chickens. The outcomes of which could lead to the production of functional chicken meat. In this experiment, 4 genotypes of chicken, namely commercial broilers (CBR), Thai native chickens (Mae Hong Son; MHS), Thai native chickens (Pradu Hang Dam; PHD), and male layer chickens (MLC), were fed commercial feed and reared under identical conditions. All chickens were slaughtered at the market age, whereas the breasts and thighs were separated from the carcasses to determine chemical composition and meat quality. The results indicated that carcass and meat quality traits were significantly different (P < 0.05) among chicken breeds and meat parts. Notably, commercial breeds (CBR and MLC) were superior in performance and carcass quality when compared with the Thai native chickens (MHS and PHD). CBR had the highest growth performance and carcass quality traits (P < 0.01), whereas MHS exhibited the lowest weight gain (P < 0.05). However, Thai native chickens were lower in fat, cholesterol, triglycerides, purine, and uric acid (P < 0.05) contents than the commercial breeds. Interestingly, MHS contained the lowest purine and malondialdehyde levels when compared with the other breeds (P < 0.01). Moreover, MHS contained the highest amounts of glutamic acid in both the breasts and thighs (P < 0.05). Therefore, the meat of MHS may be classified as a functional chicken meat, as it was found to have a pleasant meaty taste and hold nutritional value, which positively influences consumers' health.