Processed Chicken Meat Research Articles

DNA isolation in processed chicken meat products (nugget) using modified DNeasy Mericon Food kit (Qiagen)

DNA isolation is one of the important steps in conducting PCR-based or real-time PCR-based molecular analysis. This study aims to test the quality of DNA isolation extracted from samples of processed food products from chicken meat (chicken nuggets). The novelty of this research lies in the DNA isolation technique modified from the manual kit which is used to produce good-quality DNA isolation results. The extraction method used was the modified extraction method and the standard extraction method of the DNeasy Mericon Food kit. Analysis of DNA quality was measured using a nanophotometer, where the analysis of DNA quality was analyzed based on the parameters of concentration values and purity values. Based on research data, it is known that the modified DNA extraction method produces a concentration value of DNA isolation with an average concentration value of 1295.1 ng/µL. Meanwhile, the value of the purity of the isolated DNA was 2.10 on average. while the standard DNA extraction method resulted in an average DNA isolation concentration value of 111.53 ng/µL. While the value purity of the isolated DNA was at an average value of 1.926. From the research data analyzed, it was found that the modified DNA isolation method has the advantage that the concentration of isolated DNA obtained is higher than the standard method, while the purity value of the DNA isolated from the standard method has better purity when compared to the modified method.

Detection Bacteria of Escherichia coli in Broiller Chicken in Tradisional Market Mataram City

Escherichia coli bacteria are bacteria that are susceptible to contaminating chicken meat. Bacterial contamination in chicken meat generally comes from the room, equipment or table where the chicken is abattoir, as well as the water used during the slaughtering process to the processing of chicken meat. The impact if people consume chicken meat contaminated with Escherichia coli bacteria with general symptoms of abdominal pain, diarrhea, vomiting, fever and typhus. This study aims that determine the presence or absence of Esherichia coli bacteria in chicken meat sold in the traditional market of Mataram City. The samples of this research taken by purposive sampling. The method of this research using detect disease to estimate proportion, where 10 samples of broiler chicken meat were taken from 19 traders in the Mataram City Traditional Market and analyzed descriptively. From 10 samples of broiler chicken tested, 4 of them were contaminated with Escherichia coli bacteria. The results showed that 40% of broiler chicken meat in the Mataram City Traditional Market were contaminated with Esherichia coli bacteria.

PREVALENCE OF Salmonella sp. AND Shigella sp. BACTERIAL CONTAMINATION ON CHICKEN MEAT SOLD BY TRADITIONAL MARKET TRADERS IN DENPASAR CITY

Salmonella sp. and Shigella sp. are bacterias that have become the most frequent cause of foodborne illness in developing countries. One of its contamination is chicken meat which is a daily staple food. The contamination occurs if the processing, storage, and distribution of chicken meat are improper. The aim of this study was to find the prevalence of contamination by Salmonella sp. and Shigella sp. on chicken meat sold by traditional market traders in Denpasar City. The type of research is cross-sectional research with descriptive observational. This study used the cluster sampling method. The total of samples is 24 samples and were taken from six traditional markets in each district of Denpasar City. Identification of Salmonella sp. and Shigella sp.Bacteria was done at the Integrated Biomedical Laboratory of Medical Faculty of Udayana with the culture method on Salmonella-Shigella agar media and Simmons Citrate culture. The total percentage contamination of Salmonella sp. was 58.33% (14/24), while Shigella sp. 20.83% (5/24). This bacterial contamination is caused by the lack of attention to hygiene in every chicken meat processing, storage, and distribution. The researcher suggests that further similar research be carried out using advanced identification methods to distinguish bacterial colonies in more detail and conduct a quantitative assessment of environmental contamination where chicken traders live.
 

Pengaruh Harga, Kualitas Produk dan Pengetahuan Halal Terhadap Keputusan Pembelian Produk Fiesta Chicken Nugget dengan Minat Beli Sebagai Variabel Intervening

Halal and non-halal meat zoning policies impact consumer intentions for a product. The product, Fiesta Chicken Nugget in Salatiga, is one of them. Whether positive or negative, the policy will impact the sale of processed meat products. This research is based on the background of processed chicken meat products, namely Fiesta Chicken Nugget in Salatiga, which is affected by the Halal Zoning policy. The study aimed to determine the effect of price, product quality, and consumer knowledge of halal on purchasing decisions for Fiesta Chicken Nugget products in Salatiga City, with buying interest as an intervening variable. This research uses quantitative research. The sampling technique used purposive sampling with a total of 100 respondents. This study conducted validity, reliability, correlation coefficient, determination coefficient, regression analysis, t-test with SPSS application and Sobel analysis to test the effect of intervening variables. The results of the hypothesis stated that price, product quality, halal knowledge, and buying interest had a positive and significant effect on purchasing decisions. While the study's results indicate that price and product quality affect buying interest, halal knowledge does not. Then the price, halal knowledge and buying interest do not affect purchasing decisions, but product quality does affect the Fiesta Chicken Nugget product.

CHICKEN NUGGET INNOVATION USING PURPLE SWEET POTATOES IN REUDEUP VILLAGE, MONTASIK, ACEH BESAR REGENCY

This community service activity intended to socialize to the communities by improving knowledge and skills through the utilization of the potential of purple sweet potato in the processing of chicken meat nuggets in Reudeup Village, Montasik District, Aceh Besar Regency. The community service group team consisting of several lecturers assisted by students conducted a survey and situation analysis of the village so that problems could be identified. Based on the survey, the problems faced by the community were: the low level of public knowledge about the use of purple sweet potato as a commodity that can be used in the processing of chicken meat nuggets, lack of alternatives and innovations in food products that use local processed containing anthocyanins, chicken farmers tend to sell chickens without further processing into processed products. The solution of the problems encountered by the community are through efforts to realize diverse food consumption patterns, nutritionally balanced, safe and halal, as well as sufficient composition to meet nutritional needs to support a healthy, active, and productive lifestyle through innovation in the use of purple sweet potato and livestock (chicken) by processing them into chicken meat nuggets. The result of this community service was that people understand and know the processing of chicken meat into chicken nuggets by utilizing the purple sweet potato innovation from their plantation products and able to practice it so that it can improve the level of the economy in daily needs

Invasive potential of sub-lethally injured Campylobacter jejuni and Salmonella Typhimurium during storage in chicken meat juice

Campylobacter jejuni and Salmonella Typhimurium are major foodborne pathogens that cause gastrointestinal infections in humans. Humans can acquire these bacteria through the consumption of contaminated poultry meat. In many countries, during poultry meat processing, chicken carcasses are often treated with sanitizers to reduce the load of food spoilage and foodborne pathogens. The European Union, however, currently does not permit the use of sanitizers for chicken meat processing. The survivability and virulence of sub-lethally injured bacteria after exposure to chemical decontamination, however, is poorly understood. Here, we investigated the survivability and invasion potential of Campylobacter jejuni and Salmonella Typhimurium following exposure to chlorine and acidified sodium chlorite (ASC) during storage in chicken meat juice (CMJ). Campylobacter jejuni and Salmonella Typhimurium were stored in CMJ under refrigeration (5 °C) following exposure to either chlorine or ASC. Bacterial culturability, motility, and invasive capacity were subsequently investigated. Changes in the expression of Campylobacter and Salmonella specific stress response and virulence genes were also investigated. The results revealed that CMJ facilitated the survival of both Campylobacter and Salmonella following exposure to chlorine but not ASC. Both the chlorine and ASC reduced bacterial invasiveness, motility, and culturability of Campylobacter jejuni but not Salmonella Typhimurium. Bacterial stress response and virulence genes in Campylobacter jejuni (rpoB, sodB, flaG, flaA, cadF, racR) and Salmonella Typhimurium (rpoH, rpoS, hilA, fimH, spvR, avrA) were upregulated over time, indicating an increase in virulence potential. This study suggested that sub-lethally injured Campylobacter jejuni and Salmonella Typhimurium in CMJ remain a significant risk in the food chain due to the likelihood of cross-contamination while handling chicken meat. Furthermore, the greater bactericidal effects of ASC can reduce the risk of contamination.

The incidence of Campylobacter contamination levels through Chicken-Sashimi Processing steps in A Small-scale Poultry processing plant applying the External stripping method.

This study aimed to analyze the incidence of Campylobacter in a small-scale chicken meat processing plant producing “chicken-sashimi”, and determine the effectiveness of surface burning as a treatment during processing. The most probable number (MPN) method was used to analyze the load of Campylobacter in 48 samples from four different processing steps (de-feathering, chilling, surface burning, and final-products; 12 samples each). We found the highest load of isolated bacteria in chicken skin after de-feathering. Campylobacter was not detected after the surface burning step despite a large load of bacteria present in the cecum content. Campylobacter was absent in the final products. Adequate surface burning can avoid Campylobacter contamination of chicken sashimi in the processing plant by applying the external stripping method.

The High Occurrence of Multidrug-Resistant Salmonella spp. Isolated from Raw Chicken Meat and Contact Surfaces at Wet Market in Malaysia

Post-slaughter processing steps during poultry meat production contribute to Salmonella contamination and may transmit multidrug-resistant Salmonella to chicken meats and contact surfaces. This study was undertaken to identify Salmonella spp. strains isolated from chicken meats and their contact surfaces, and to determine their antibiotic resistance profiles. A total of 20 samples were collected from raw chicken meat and its contact surfaces from a shop in Pasar Chow Kit, Kuala Lumpur. Identification of presumptive Salmonella colonies was conducted by using biochemical tests and multiplex polymerase chain reaction (PCR). Antibiotic susceptibility test was conducted by using Kirby-Bauer disk diffusion method against 11 antibiotics. Salmonella enterica Group I was only detected in seven samples. The antibiogram testing showed that all the seven Salmonella isolates (100%) were multidrug-resistant and all isolates were resistant to penicillin, chloramphenicol, erythromycin, and tetracycline. Resistance towards trimethoprim-sulfamethoxazole, amoxicillin and ampicillin was observed in four isolates. However, sensitivity was recorded for cephalexin, cefoxitin, cefotaxime, and ceftriaxone in six isolates. The highest multiple antibiotic resistance (MAR) index of 1.00 (resistance to all eleven antibiotics tested) was observed in one isolate (P2) while the lowest MAR index of 0.36 (resistance to four antibiotics tested) was observed in three isolates (CB, M2 and M3). Our results demonstrated that raw chicken and meat contact surface were a source of multidrug-resistant Salmonella and can contribute to significant health concern in Malaysia. Stringent hygienic procedure during chicken meat processing should be therefore be practised.

KUALITAS SENSORIS NUGGET AYAM KUB

KUB chicken is the superior village chicken of the Agricultural Research and Development Agency with egg production reaching 180 eggs/ year. With this advantage, KUB chickens have been cultivated and developed since 2016. In addition to producing quite a lot of eggs, KUB chickens also have delicious meat to eat. One of the most popular processed chicken meat especially for children is chicken nuggets. KUB chicken nuggets were tested for sensory testing including color, texture, aroma and taste for several panelists. The experimental design used in this study was a completely randomized design. The sensory test results showed that KUB chicken nuggets were preferred compared to commercial chicken nuggets. Keywords: KUB Chicken, Nuggets, Sensory quality

Antimicrobial and Antibiofilm Effect of ε-Polylysine against Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli in Tryptic Soy Broth and Chicken Juice.

ε-Polylysine (ε-PL) is a safe food additive that is used in the food industry globally. This study evaluated the antimicrobial and antibiofilm activity of antibacterial peptides (ε-PL) against food poisoning pathogens detected in chicken (Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli). The results showed that minimum inhibitory concentrations (MICs) ranged between 0.031–1.0 mg/mL, although most bacterial groups (75%) showed MICs of 1.0 mg/mL. The reduction in the cell viability of pathogens due to ε-PL depended on the time and concentration, and 1/2 × MIC of ε-PL killed 99.99% of pathogens after 10 h of incubation. To confirm biofilm inhibition and degradation effects, crystal violet assay and confocal laser scanning microscopy (CLSM) were used. The biofilm formation rates of four bacterial groups (Salmonella, Listeria, E. coli, and multi-species bacteria) were 10.36%, 9.10%, 17.44%, and 21.37% at 1/2 × MIC of ε-PL, respectively. Additionally, when observed under a CLSM, ε-PL was found to induce biofilm destruction and bacterial cytotoxicity. These results demonstrated that ε-PL has the potential to be used as an antibiotic and antibiofilm material for chicken meat processing.

Wong Solo Restaurant Service As A Provider Of Processed Chicken Meat To Customer Satisfaction

The development of poultry farming business is increasing rapidly and contributes greatly in the fulfillment of protein needs. The business sector of processed chicken meat such as cafes, restaurants, and restaurants and sea food to meet the needs of consumers. The research aims to analyze the type of service in influencing the satisfaction of consumers of Wong Solo Kendari Branch by using survey methods and using accidental sampling techniques as many as 60 respondents. It is then analyzed using multiple linear regression tests. The results showed physical evidence, reliability, responsiveness, service assurance, and caring together have a very real effect on consumer satisfaction (p<0.01) in Wong Solo restaurants and factors that correlate positively to customer satisfaction are responsiveness, service assurance and care, while variables that correlate negatively to consumer satisfaction are physical evidence and reliability. Variable concern partially affects consumer satisfaction (P<0.01).

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing.

Simple SummaryChicken meat is widely used as a dog food due to its high nutritional values and palatability. Pasteurization is important to ensure the safety of chicken meat: thermal processing and non-thermal processing including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation. The influence of these pasteurization methods on nutrient digestibility is of interest. In the present work, the effects of thermal and non-thermal processing methods on protein digestibility of chicken meat were measured using in vitro assays. Protein digestibility of chicken meat was decreased by high-temperature processing at 70, 90, and 121 °C. However, non-thermal processing methods including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation did not affect protein digestibility of chicken meat. The present study indicates that nutritional values of chicken meat were maintained when non-thermal processing methods are used whereas they were decreased by thermal processing methods.The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

Detection of Escherichia coli Contamination using Most Probable Number (MPN) methods in Chicken Meats in Market of Surabaya

Foodborne diseases are diseases transmitted through contaminated food and are one of the main public health problems. The bacteria that usually contaminates chicken meat is Escherichia coli. E. coli contamination in chicken meat can affect consumer health. Chicken meat processing and market conditions affect the level of bacteria contamination. This study aims to measure the contamination of E. coli bacteria in chicken meat in Surabaya's markets. The method which used to count and estimate the number of E. coli bacteria found in chicken meat in this study was Most Probable Number (MPN). The results showed 20 samples (33.3%) from 60 samples gave negative results. This indicated that only 20 samples of chicken meat were safe for consumption because the MPN value is &lt;1 × 101 CFU/g while the remaining 40 samples (66.7%) were not safe for consumption because the MPN value is&gt; 1 × 101 CFU/g. The standard of SNI 3924: 2009 concerning the minimum requirement for the amount of E. coli contamination in chicken meat is 1×101 CFU/g so that the contamination of E. coli which found in chicken meat in Surabaya was high.

Competitiveness of broiler in Tondano Utara district, regency of minahasa in north Sulawesi province, Indonesia

The research aims to analyze competitiveness of broiler in District of Tondano Utara, Regency of Minahasa. Sampling technique utilized was saturated sampling (census method) by taking all existing samples, containing of 68 samples of broiler in the region of District of Tondano Utara. Further, data analysis employed Policy Analysis Matrix (PAM). The analysis finding shows that PCR (Private Cost Ratio) valuewas less than(&lt;) 1, which was 0.65. This means that business system of broiler cultivated by breeders had competitive advantage. Breeder was able to compete with broiler business in other regions, instead of enabling to finance domestic factor in private price. Husbandry sector had competitive advantage whereas DRCR (Domestic Resources Cost Ratio) value was less than (&lt;) 1, representing that advantage obtained by breeder was greater than its social cost of non-tradable input. In broiler’s case showed in District of Tondano Utara, DRCR value was less than (&lt;) 1, which was 0.96, depicting that husbandry sector had comparative competitiveness since it could finance its domestic factor related to social cost and it was economically efficient. Therefore it is recommended to encourage market expansion to the export market through the development of broiler chicken meat processing industry in North Sulawesi.

Influence of processing factors on raw chicken meat quality and safety

The paper analyzes the latest researches and reviews the issues devoted to procurement of qualitative and safe food stock and food products of chicken meat. The authors consider various factors influencing the quality of primary food stock that is further used in human food ration. The use of additives in chicken feed enhances the nutrition value of chicken meat due to an increase in the content of proteins, fats, essential amino acids, unsaturated fatty acids, which, in turn, contributes to an increase in biological value of food stock. Feed additives containing selenium make it possible to receive meat enriched with this nutrient for use in dietary ration. Different ways of raw chicken meat processing are analyzed, including scalding, injection and treatment with different mixtures; their impact on nutrition value of chicken meat is studied with the purpose of using it in dietary rations and groups of consumers. The object of the research was to identify factors influencing the quality and safety of chicken meat.

Perception, risk attitude and willingness to pay for safety and innovative attributes of processed chicken meat in Oyo State, Nigeria

This paper examined the perception and willingness to pay (WTP) for safety and innovative attributes of processed chicken meat among consumers in Oyo State, Nigeria, taking into consideration their risk attitudes. The study revealed that the majority of the consumers were more aware of existing attributes than innovative attributes of processed chicken meat. Also, the majority of consumers (73.3%) were risk-neutral. Only 35% of respondents had lowered chicken consumption due to safety concerns and about 51.7% of respondents claimed to be satisfied with the level of safety and quality of chicken meat sold in the Nigerian markets. Sex, household size, major occupation, being a grocery shopper, income and age significantly affected the willingness of consumers to pay a premium for safety and innovative attributes of processed chicken meat. A positive mean WTP of 1,613.16 Naira was estimated. It was therefore recommended that key players in the value chain should adopt relevant marketing strategies in line with these attributes and target a specific niche of consumers based on their socioeconomic characteristics. Furthermore, government and other regulatory bodies should put measures in place to ensure that processors are sensitized about the safety of chicken.

Influence of heat treatment regimens on the characteristics of poultry products using targeted fermentation application

The article reveals some aspects of the influence of the duration of heat treatment and different types of functional mixtures on the functional and technological characteristics of broiler meat products at low temperature processing under the condition of target fermentation. Broiler meat has several advantages for use as a raw material in the production of Sous-Vide products. These advantages include high moisture content, high organoleptic characteristics, and relatively low cost of this raw material. However, there are a few disadvantages that complicate the processing of broiler chicken meat by Sous Vide technology. These include the high amount of moisture released during production and the low moisture-binding capacity of some batches of raw materials (often associated with excessive moisture or disruption of autolytic processes in broiler chickens). To achieve the desired consistency and high organoleptic characteristics, enzyme preparations are widely used in the meat processing industry. To eliminate these shortcomings, it is proposed to use functional mixtures, which are introduced into the raw meat by injection, as well as the use of targeted fermentation. During the experiment, 2 formulations of broiler chicken meat products were developed, which in turn were treated in two heat treatment regimens and treated with the enzyme transglutaminase. In the first batch of samples, an injection of 15% solution of a functional mixture based on citrates was used, while in the second batch - a similar level of injection of a mixture based on phosphates. Heat treatment was performed after pre-application in bags and vacuum at 62 ℃ for 120 and 140 min for different groups of samples. In all samples, the yield of the finished product, the relative weight of the separated moisture (broth) in the package, the values of pH, water holding and moisture-retaining capacities, as well as the total moisture content in the finished product were determined. According to the obtained results, the optimal is samples with the use of phosphates, and 120 minutes the duration treatment is 120 minutes.

Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat

This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO2 had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO2 treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiological safety while retaining the quality of chicken meat. These findings can be expanded and applied as an alternative for non-thermal processing of chicken meat.

Development and validation of miRNA based method for rapid identification of offal meats in processed chicken meat products

Food labelling requirements specify manufacturers to indicate the actual ingredients used in the processed meat products. However, several times, skeletal meat is replaced by less costly offal meats to maximize the revenues from the processed meats. Available DNA based analytical methods are inappropriate for declaration of “true to its labelling” within the species, because all the tissues have exactly the same DNA sequence. In this study, tissue specific candidate miRNA biomarkers were used to detect the presence of offal (liver, heart and gizzard) in skeletal meat of chicken. Deep sequencing of chicken microRNAs from liver, heart, gizzard, muscle and blood was performed using Illumina Nextseq 500 and 11, 25, 9.2, 8.8 and 6.1 million reads were analyzed for each sample. Unique and differentially expressed miRNAs were evaluated. Specific miRNAs having differential expression in each tissue studied were selected as candidate markers. A qRT-PCR based on SYBR® Green chemistry was standardized in terms of PCR efficiency, limit of detection and limit of quantification for expression analysis. These candidate biomarkers were validated in tissues as such and further in minced chicken meat samples admixture with 5, 25 and 50% of liver, heart and gizzard separately. The candidate biomarker gga-mir-148a -3p, gga-mir-126 -5p and gga-mir-490 -5p were proven as organ specific marker for detection of chicken gizzard, gga-mir-122 -5p and gga-mir-27b -5p are for liver and gga-mir-218 -5p and gga-mir-499 -3p for heart. Further, gga-mir-34a -5p and gga-mir-21 -5p shown to be specific marker for identification of two offal at a time. The developed assay was validated in processed ready to cook/eat commercial products. This method offers highly reproducible results with easy interpretation and can be combined with DNA techniques without requirement for any extra equipment, in regulatory laboratories for accurate detection of species and tissue origin of real world samples.

Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity.

The effects of adding bovine skin gelatin hydrolysate obtained with subtilisin, on water-holding capacity (WHC), in a thermally processed chicken meat model, were investigated. Hydrolysates with different degrees of hydrolysis (DH) (6.57%, 13.14%, and 26.28%) were prepared. The results showed that all the tested hydrolysates improved water retention in the meat matrix. The hydrolysate with 26.28% DH showed similar behavior throughout the full range of concentrations [0% to 5% w/w] compared to that of the positive control (sodium tripolyphosphate [STPP]). In addition, the other hydrolysates [6.57% DH and 13.14% DH at 3% and 2.5% w/w concentrations, respectively] showed behaviors that coincided with that of STPP at its maximum limit allowed. A correlation was observed between the WHC and the pH of the meat samples treated with each hydrolysate or STPP. In addition, it was found that the WHC of the hydrolysates was due to increases in pH and the specific effects of the hydrolysate beyond the typical effects of pH and ionic strength in meat systems. The solubility of all hydrolysates was high (>90%). In conclusion, bovine skin gelatin hydrolysates could serve as an alternative to polyphosphates to improve water retention and the functional properties of thermally processed meat products. PRACTICAL APPLICATION: This study investigated the effects of adding bovine skin gelatin hydrolysate obtained with subtilisin on water-holding capacity (WHC) in a thermally processed chicken meat model. It was found that the hydrolysis of bovine skin gelatin with subtilisin can replace chemical products harmful to health, such as STPP, in terms of water-holding capacity. Therefore, bovine skin gelatin hydrolysate can be used as an ingredient in the formulation of thermally processed meat products.