Cooking Loss Percentage Research Articles

CARCASS TRAIT, MEAT LIPID PROFILE AND MEAT QUALITY OF BROILER CHICKENS FED DIETS CONTAINING HIGH INCLUSION LEVEL OF HIGH QUALITY CASSAVA (MANIHOT ESCULENTA) PEEL MEAL

The study evaluated the carcass trait and meat quality of finisher broiler chickens fed diets containing high quality cassava peel meal (HQCP) at 50% inclusion level in replacement of maize. A total of 320 broiler chickens (Cobb500) were allocated to 4 dietary treatments on a weight equalization basis. Diet 1 = Control Diet (Corn-soybean meal based diet) containing 4.0 g kg-1 digestible Methionine (MET), 0.96g kg-1 digestible lysine, Diet 2 = A diet containing 50% replacement of maize in Diet 1 with HQCP and containing 4.0 g kg-1 digestible MET, 0.96g kg-1 digestible lysine, Diet 3 = A diet containing 50% replacement of maize in Diet 1 with HQCP and containing 4.4 g kg-1 digestible MET, 1.02 g kg-1 digestible lysine, Diet 4 = A diet containing 50% replacement of maize in Diet 1 with HQCP and containing 4.8 g kg-1 digestible MET, 1.08 g kg-1 digestible lysine. The highest slaughtered, carcass, and small intestinal weight were recorded in birds fed Diet 2 while the birds fed Diet 3 had the least abdominal fat value (p < 0.05). The water holding capacity and cooking loss percentage was highest in the meat of the birds fed Diet 4. The meat color of birds fed Diet 4 recorded the highest value. The very low-density lipoprotein and triglyceride concentration were least in the meat of birds fed Diet 2 (p<0.05). It can be concluded that supplementation of MET/lysine to diets containing HQCP improved the carcass trait and meat quality of the birds.

Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning

The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cases of both under-stunned and over-stunned birds. Thus, this study aimed to comprehensively evaluate the effects of varying voltages and frequencies during electrical water bath stunning on carcass quality, meat attributes, and textural properties in broiler chickens. A cohort of 240 healthy female broilers (Cobb 500, 42-days-old, 2 kg ± 0.1 kg) was meticulously selected from a commercial farm. The birds underwent exposure to different stunning voltages (2.5, 10.5, 30, and 40 V) and frequencies (50 and 300 Hz). Subsequent analyses were conducted on meat samples to assess physicochemical properties, carcass quality, and textural attributes. The findings revealed a higher incidence of petechial hemorrhage (P < 0.05) in birds stunned at 10.5 V compared to other voltage. Notably, no broken bones were recorded in birds subjected to high voltages (30 and 40 V). Low frequency (50 Hz) significantly increased the occurrence of petechial hemorrhage and simultaneously resulted in pectoralis major muscle with decreased redness (a*). Birds subjected to the 10.5 V stunning treatment exhibited a lower cooking loss percentage. Significant interactions between voltage and ageing (V × A) were observed. Birds stunned at 30 V and aged for 7 d displayed highest drip loss compared to a one-day ageing period across different voltage levels. This interaction also impacted pH values, with birds subjected to 10.5 V showing significantly lower (P < 0.05) pH at d 7 of ageing. The meat hardness was influenced by the V × A interaction, wherein birds stunned at 10.5 V exhibited lower hardness after one day of ageing compared to other voltage levels. Red wing tips, lightness (L*), adhesiveness, and resilience were also significantly impacted (P < 0.05) by the interaction between frequency and voltage. A notable 3-way interaction was observed for gumminess and chewiness (F × V × A), where the 2-way interaction between frequency and voltage (F × V) affected both parameters differently at various ageing periods. Additionally, there was a significant interaction (P < 0.05) between frequency and voltage influencing shear strength and yellowness.

Gluten‐free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties

SummaryPasta has a big publicity worldwide and gone through lots of research to improve its quality. It is a good source of carbohydrates and recently new types of pasta are being good sources of fibres and proteins, too. The objective in this study is to produce highly nutritious pasta with good quality trying to reduce some of Kuwaiti population diseases such as obesity and diabetes. I optimal RSM design was used to make combinations of three ingredients with different ratios (oats, corn, and moringa) and check their effect on proximate composition, textural properties, colour, cooking loss percentage, microstructural properties, and fatty acid profile. Results found that run #2 (10:70:20) (Moringa: Corn: Oats) is the optimum run with 0.63 desirability through having high protein and fibre contents 11.5% and 5.1%, respectively, with low fat and cooking loss percentages (10.3%). The same run also had the highest total unsaturated fatty acids (78%). Both microstructure and the texture affected cooking loss results where more cavities in the microstructure increased cooking loss and harder samples reduced cooking loss.

Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels.

This study investigated the effect of immersion time of chicken breasts in potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and to evaluate a possible mechanism to inhibit the formation of PhIP in chicken breasts during frying. The chicken breasts with standardized dimensions were dipped in the potato starch (PS) coating solution containing 0.25% w/v lysine (Lys) for different times (15 min, 30 min, 1 h, 3 h, and 6 h). After drying the coating on the chickens, samples were fried at 195 °C for 7.5 min on each side. Results showed that the immersion time does not significantly decrease (p < 0.05) the PhIP level, suggesting that 15 min immersion time is enough for PhIP reduction compared to the control chicken samples (without coating). Phenylacetaldehyde (PheAce) was increased in chicken breast coated with PS-0.25% Lys after frying, suggesting that there should be another pathway to prevent the formation of PhIP by the addition of PS-0.25% Lys. Volatile compound analysis also confirmed this and showed increases in many aroma compounds in the coated chicken. Moreover, no significant differences (p < 0.05) were shown between the cooking loss percentage, color parameters, texture profile, and tenderness of chicken with the PS-0.25% coating and chicken without coating.

Investigating the effects of chitosan/ tragacanth gum/ polyvinyl alcohol composite coating incorporated with cinnamon essential oil nanoemulsion on safety and quality features of chicken breast fillets during storage in the refrigerator

The present study investigated the effects of composite coatings made of chitosan (CS), tragacanth gum (TG), and polyvinyl alcohol (PVA) containing cinnamon essential oil (CEO) on the shelf-life of refrigerated chicken breast fillets. The samples were treated with different coating dispersions, and coded as: T1 (distilled water as control), T2 (blank composite coating), and T3 (composite coating containing CEO). Results showed that incorporating CEO into CS/TG/PVA coatings could significantly increase the quality of chicken fillets. The obtained results showed that after 21 days, the total microbial population of lactic acid bacteria (LAB), psychrotrophic and mesophilic bacteria in T3 samples was less than T1 and T2 samples. In addition, the highest antioxidant activity (48.04 %) and total phenolic content (TPC) values (2.458 mg gallic acid /g), the best sensory characteristics and the lowest pH (5.73), total volatile basic nitrogen (TVB-N) (21.89 mg N/100 g), thiobarbituric acid reactive substances (TBARS) (1.678 mg malondialdehyde equivalent/kg) and percentage of cooking loss (30 %) were related to T3. Results disclosed that this composite coating is a promising technology to improve the shelf life of chicken fillets during storage.

Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan-fried chicken breast.

The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5×2×1.5cm) were dipped in the PS coating solution for 15min before frying. After frying the chicken at 195°C for 7.5min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62ng/g for the control chicken breast without coating to 6.30ng/g (0.25% Lys), 6.76ng/g (0.5% Lys), and 11.98ng/g (0.75% Lys), accounting for an 89%-92% reduction in PhIP levels compared to the controls. However, dipping in Trp-containing PS coating had a significantly lower (p<0.05) PhIP reduction effect (34%-67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS-coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS-coated chicken breasts (p<0.001). Overall, this study suggests that the application of PS-based coatings incorporated with AAs on chicken breast reduces the PhIP formation.

Study on Meat Yield and Quality Characteristics of Hac Phong Chicken

The study aimed to evaluate meat yield and meat quality of Hac Phong chickens. A total of 100 birds (50 males and 50 females)from 1 days of agewas raised at the experimental station of Faculty of Animal Science, Vietnam National University of Agriculture . The chickens were fed ad libitum with a complete compound feed. Twenty chickens (10 males and 10 females) were slaughtered at 20 weeks of age with an average live weight of 1303.70 kg. The results found the carcass, breast, and thigh meat percentages were 70.36%, 16.16%, and 22.42%, respectively. The pH value at 15 min and 24 h post-mortem were in the normal range. The color of the meat was dark. The L* (lightness) value was low. The drip loss and cooking loss percentages were low while the tenderness was high. Hac Phong chicken meat contained a high crude protein content (27.71%) and low cholesterol content (25.45%).

Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts.

This study was conducted to investigate the inhibitory effects of edible films containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts and to evaluate the physicochemical properties of the chicken. Heated whey protein isolate (HWPI) solution (100 g) was made by heating 5 g whey protein isolate (WPI) solution at 90°C for 30 min in a water bath and subsequently mixed with 2.5 g glycerol (GLY), and tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% concentrations. Unheated whey protein isolate (UHWPI)-based casting solution was prepared with the same method but without heating of WPI solution. Chicken breasts were cut at the same weights and were covered with the prepared edible films and fried at 195°C for 7.5 min. For edible films, total soluble matter (TSM%), color (calorimeter), radical scavenging activity (DPPH), and Fourier transform infrared spectroscopy (FTIR) were conducted. For chicken breasts, PhIP level, color before and after frying (calorimeter), cooking loss percentage (weigh loss before after frying), and tenderness (texture analyzer) were evaluated. The average PhIP level decreased from 78.47 ppb to 6.69-8.31 ppb for chicken covered with Lys-containing HWPI edible films, and to 25.82-46.80 ppb for chicken covered with Trp-containing ones. For chicken covered with UHWPI edible films, the PhIP decreased 28.4-56.04 ppb for Trp-containing ones and 19.67-40.32 ppb for Lys-containing ones. Moreover, chicken breasts covered with HWPI edible films had lower cooking loss and improved tenderness compared to the chicken breasts with no edible film. This study provides a new approach to decrease the PhIP levels in fried chicken breast.

Assessment of quality and shelf life of goat liver stored at refrigerated temperature

The objective of this study was to assess the quality and shelf life of goat liver storage at refrigerated temperature (4º C). For this purpose, raw goat liver samples were divided into five treatment groups in relevant of five days storage, treated as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes (color, flavor, juiciness and tenderness), proximate composition, pH value, cooking loss, biochemical properties such as free fatty acids (FFA), peroxide value (POV), thiobarbituricacid value (TBA), and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) were carried out in each day of storage. The results show that color, flavor, juiciness, and tenderness were significantly decreased with increase the days of storage. Dry matter (DM) content significantly (p&lt;0.05) increased, while crude protein, ether extract and ash contents were significantly (p&lt;0.05) decreased with increase the days of storage. A significant (P&lt;0.05) decrease of pH from 6.85 to 5.68 was observed during 5 days of storage. The percentage of cooking loss of 13.37 ml on day1 gradually increased to 33.84 mL on the fifth day of storage. In addition, the biochemical and microbial analysis also showed that FFA, POV, TBA, TVC, TCC and TYMC values were significantly (p&lt;0.05) increased with increase the days of storage. Therefore, based on these results of shelf life evaluation, it may be concluded that goat liver will acceptable microbiologically and organoleptically up to the third day of storage at 4º C.

The effectiveness of Honje (Etlingera elatior) biomass to improve the physical quality of native chicken meat

Improving physical quality of native chicken meat is important to increase consumer acceptance. Native chicken meat is known to have tough texture and dark colour hence it is less favoured by consumers. One method to improve physical quality is by using cheap and abundant spices. Honje (Etlingera elatior) is a gnarled fruit with slightly sour taste from kecombrang flowers that is usually used as a spice. The research design used a completely randomized design with 4 treatments and 6 replications. The treatments consisted of P0: without marination using Honje Fruit, P2: Marinade 2 grams of Honje Fruit, P2: Marinade 4 grams of Honje Fruit and P3: Marinade 6 grams of Honje Fruit. The parameters in this study were physical quality of the meat which consisted of pH value, water content, tenderness, cooking loss, and meat colour. The results showed that marinade of 4 grams of Honje Fruit was effective in maintaining the pH value of meat, reducing the percentage of cooking loss, and increasing tenderness. Marinade using Honje Fruit was also effective in maintaining the moisture content of the meat, increasing the brightness, maintaining the freshness of meat by originating reddish and yellowish colours.

Effect of Concentrations of Basil Seed Gum on the Sensory Properties of Chicken Sausage

Chicken meat is a low-fat, high-protein food that is increasingly growing in popularity around the world. Therefore, various food ingredients have been added to improve the characteristics of the chicken sausage. Among them, Basil seed gum (BSG) was extracted, and the effect of adding it in percentages of 0.5, 1.0, 1.5, and 2.0 % was studied as- a partial replacement- for animal fat in processed sausages and its effect on the proximate composition, sensory and quality characteristics of chicken sausages. The yield of gum extract was 17.5% on a dry-weight basis. Moreover, the results of analyzing the proximate composition of prepared sausage showed an increase in the moisture, protein, and ash percentage. However, the percentage of fat, carbohydrates, and caloric value in them decreased. The results also showed increased water holding capacity, emulsion stability, and cooking yield in the prepared sausages. In contrast, the percentage of cooking loss and loss of thaw loss decreased. It was also noted that the peroxide value, free fatty acids, and cholesterol decreased by increasing the concentration of gum added, up to 2%. Besides that, the addition of gum concentrations resulted in a clear improvement in the sensory characteristics and acceptability of the assessor, especially colour, tenderness, juiciness, and overall acceptability. It can be concluded from this research that the possibility of using BSG as a fat replacer to manufacture low-fat chicken sausages, which contributes to reducing the cost of sausage mixtures and giving a healthy, low-calorie product.

Effects of freeze-thaw cycles on the quality of frozen raw noodles

The effects of freeze-thaw cycles (0–8) on the quality of frozen raw noodles (FRN) were investigated. Three types of wheat flour with different protein contents were used to prepare FRN. Freeze-thaw treatment decreased the break force and increased the tensile distance of FRN with higher protein content. More mobile water and less compact microstructure were detected in FRN. Freeze-thaw cycles exerted negative effects on the cooking and texture performance of FRN indicated by increases in the cooking loss (CL) and broken noodle (BN) percentage and decreases in the hardness and chewiness. After four freeze-thaw cycles, FRN with lower protein content exhibited higher CL and BN ratios and less chewiness. The tensile distance and peak force of the gluten isolated from FRN decreased during freeze-thaw cycles, which caused the quality deterioration of FRN. FRN with higher protein content and greater gluten strength demonstrated better resistance to the freeze-thaw treatment.

Effect of Supplementation With Selenium-Yeast on Muscle Antioxidant Activity, Meat Quality, Fatty Acids and Amino Acids in Goats.

The objective of this study was to observe the effects of selenium-yeast (SY) on growth performance, muscle antioxidant activity, meat quality, fatty acid and amino acid profiles in growing goats. A total of 18 Qianbei-pockmarked goats were assigned to three groups (six duplicates per group) by body weight (25.75 ± 1.75 kg; mean ± standard deviation) according to a completely randomized design: (1) basal diet (CON); (2) CON with 2.4 mg/kg SY (LS); and (3) CON with 4.8 mg/kg SY (HS). The results indicated that goats receiving SY did not show any differences (P > 0.05) in terms of dry matter intake, growth performance, or muscle chemical composition. In addition, dietary treatment did not affect (P > 0.05) the pH values (pH45min and pH24h), percentage of water loss, drip loss, or cooking loss. The HS group showed a significant increase (P < 0.05) in the dressing percentage, eye muscle area and meat color, as well as muscle total antioxidant capacity, glutathione peroxidase and 2,2-diphenyl-1-picrylhydrazyl scavenging activity levels, whereas it showed a significant drop (P < 0.05) in shear force and muscle malondialdehyde levels relative to the control. Feeding 4.8 mg/kg SY led to a significant (P < 0.05) decrease in the levels of C8:0, C14:0, C15:0, C16:0, C17:0, C18:0, C20:0 and total saturated fatty acids, whereas it led to a significant (P < 0.05) increase in C15:1 in comparison with that of the control group. Goats receiving 2.4 mg/kg SY had significantly (P < 0.05) increased C16:1, C17:1, C18:1n7, C18:2n6, C18:3n3, C20:4n6, C22:1n9, and PUFA relative to the control group. Compared with the control group, the treatment groups had higher (P < 0.05) levels of C18:1n9, C22:4, and monounsaturated fatty acids. The inclusion of 2.4 mg/kg SY induced significant (P < 0.05) increases in 4-aminobutyric acid, glutamic acid and umami amino acid concentrations compared to the control. In addition, the feeding of 4.8 mg/kg SY had significantly higher (P < 0.05) muscle serine, valine, isoleucine, leucine, ornithine hydrochloride, methionine, and tyrosine levels than the control group. Collectively, Se supplementation in the diet did not affect growth performance, muscle chemical composition, whereas it could improve meat quality, muscle antioxidant activity, fatty acid and amino acid profiles in Qianbei-pockmarked goats. This showed that the optimal accession SY level was 4.8 mg/kg under the experimental conditions of this study.

Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets

Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly ( P &lt; 0.05 ) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P &amp;lt; 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P &amp;lt; 0.05) juicy, softer (P &amp;lt; 0.05), and lower (P &amp;lt; 0.05) for beef flavor and odor intensity and higher (P &amp;lt; 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P &amp;lt; 0.05) change in shape through cooking and a lower (P &amp;lt; 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P &amp;lt; 0.05) shear force and PJP values than the GB. The color of the GBA differed (P &amp;lt; 0.05) from the GB, with the GB samples being more (P &amp;lt; 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

107 Quality Parameters of Pet Treats Generated from Beef Processing Co-products

Abstract By-products such as beef liver (BL) and beef heart (BH), while rich in protein, vitamins, and minerals, can be difficult products for incorporation into mixtures. Sodium alginate (SA) and calcium lactate (CL) can be used to improve structure of protein sources. The objective was to determine the quality of restructured BL and BH pet treats using ALGIN as a structure forming agent. Quality parameters assessed were pH, expressible moisture, cooking loss, and water activity of raw and dehydrated pet treats. After grinding, BL and BH, were mixed: 25%BL:75%BH, 50%BL:50%BH, and 75%BL:25%BH. The 3 BL:BH combinations were mixed with 2 dosages of ALGIN (0.5% SA + 0.425% CL, and 1% SA + 0.85% CL) to produce 6 treatments. Each treatment was then extruded into 20-mm-thick jerky slices and refrigerated at 3°C for 48 h. Samples were dehydrated at 93°C for 2.5 h for cooking loss analysis. Ten raw samples (25.4 mm × 25.4 mm) were used to measure expressible moisture, and another ten raw samples were used to measure pH. Water activity was assessed on ten raw and ten dehydrated samples. Data were analyzed with the GLIMMIX procedure of SAS and means were separated at P ≤ 0.05. Cooking loss decreased as ALGIN dosage increased in all BL and BH mixtures (P &amp;lt; 0.0001); however, cooking loss percentage increased as BH proportions increased (P = 0.0001). Water activity of dehydrated samples decreased as BL proportions increased (P &amp;lt; 0.0001), but with increasing ALGIN dosage, water activity of dehydrated treats increased (P = 0.0193). Raw pH was not affected by treatment. Expressible moisture of samples increased with increasing BL proportions (P &amp;lt; 0.0001) but decreased as ALGIN dosage decreased (P &amp;lt; 0.0001). Use of ALGIN allowed for BL and BH to be restructured into an acceptable form for use in pet treats.

Effect of thawing and coating of broiler carcass cuts on cooking loss and sensory characteristics

هدفت هذه التجربة إلى دراسة تأثير ذوبان وتغطية قطع ذبائح فروج اللحم (الصدر، الفخذ، الدبوس) على نسبة الفقد أثناء الطهي والخصائص الحسية (الطراوة، النكهة، والعصرية). تم تقسيم 24 ذبيحة من ذبائح فروج اللحم إلى القطع الرئيسية (الصدر، الفخذ، الدبوس) حيث تم تجميدها لمدة 3 أسابيع ثم قسمت إلى 4 مجموعات من 6 قطع، تمت إذابة نصف القطع في درجة حرارة الغرفة والنصف الآخر تركت مجمدة، بعدها تم أخذ 3 من كل من القطع الرئيسية جرى تغطيتها بطبقة من خلطة كنتاكي في كيس بلاستيكي، ثم تم قليها في الزيت العميق على درجة 180 درجة مئوية. أظهرت النتائج أن الإذابة أو التغطية أو التداخل بينهما لم يكن لها تأثير معنوي على نسبة الفقد أثناء الطهي للأجزاء الثلاثة، كما أن الإذابة لم يكن لها تأثير معنوي على الصفات الحسية لقطع الصدر وأن قطع الصدر غير المغطاة اظهرت انخفاض معنوي في قيم العصيرية والطراوة والنكهة تحت مستوى(P&lt;0.05)، كما وجد انخفاض معنوي في قيم الطراوة (P&lt;0.05) بالنسبة لقطع الفخذ والدبوس غير المغطاة في حين لم يكن هناك اختلاف معنوي في قيم العصيرية والنكهة لهذه القطع.

Comparative evaluation of carcass characteristics and meat quality attributes of Japanese quail among different lines

The present study evaluated the carcass and meat quality traits of three groups of Japanese quails. These groups {i.e. selected for 4-week body-weight group (WBS), selected for egg number (EBS), and random-bred control (RBC)}, were selected for three consecutive generations from a base population of 1125 quails. In total, 2700 four-week-old quails from three selected lines (225 birds per group per generation) were slaughtered in a total of four generations (G0 to G3). The effects of selection were evaluated on the carcass and meat quality traits in four generations. WBS in G3 presented significantly highest dressing yield, breast yield, thigh yield, percentage of liver, heart, and gizzard than RBC and EBS groups. The ultimate pH of breast meat was higher in G2 of the WBS group. Breast meat lightness was also significantly higher in G2 of the WBS group, while redness was higher in G0 (at 20 min post-slaughter) and G3 (at 24 h post-slaughter) of the RBC group. The quails from G3 of WBS had more tender meat than all EBS and RBC groups. Percentage of drip loss and cooking loss were significantly higher in quails of G3 from the WBS group. It was concluded that body weight and egg based selection practices in Japanese quail had a positive influence on meat yield and quality.

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P &amp;lt;0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P &amp;lt;0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

The effect of marination using sweet basil (Ocimum basilicum) spices on the physical quality of local chicken meat

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has a fresh taste. Besides being used for spices, sweet basil is also commonly used as medicine because it has nutritional content. The purpose of this study was to determine the effect of marination using sweet basil (Ocimum basilicum) at different concentrations on the physical quality of local chicken meat. This study used a completely randomized design with 4 treatments and 5 replications. This study had several treatments based on the concentration of sweet basil, namely P0: 0%, P1: 3%, P2: 6%, and P3: 9% with a marinating time of 30 minutes. After marinating, meat was stored at room temperature for 24 hours and then physical quality measurements were taken. The results of the study showed that marination with sweet basil had a significant influence (P<0.05) on the physical quality of local chicken meat. Sweet basil can reduce the pH value, maintain water content, reduce the percentage of cooking loss, reduce the percentage of drip loss, and increase meat tenderness. It can be concluded that 6% sweet basil marinade (Ocimum basilicum) can produce the best physical quality of local chicken meat.