Raw Breast Research Articles

Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand

This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken) by using NMR-based metabolomic approaches along with multivariate data analysis. Chemical compounds related to chicken's flavor including free amino acids (FAA), ATP and its related compounds, sugars, as well as volatile compounds (VOC), were also investigated. BR had the highest total FAAs, followed by NC and KC (P < 0.05). In contrast, the accumulations of ATP degradation products, particularly ADP and IMP, were found at higher levels in the NC and KC (P < 0.05), while the highest total reducing sugars were noted in the KC (P < 0.05). Most VOCs found in the fresh breasts were products from the degradation of lipids, especially through lipid oxidation, which was found in varied types and proportions among samples. Not only chemical compounds but varying amounts of metabolites among samples were also detected. Apart from 21 identified metabolites, Glu, Gln, and betaine were the most prevalent in all samples with VIP > 1.00. Among 19 metabolic pathways, the most important pathways (P-value < 0.05, FDR < 0.05, impact > 0.05) were discovered to differentiate the flavor of raw chicken breast meat from various breeds. These metabolic pathways included (1) Ala, Asp and Glu metabolism; (2) D-Gln and D-Glu metabolism; (3) Purine metabolism; (4) β-Ala metabolism; (5) Aminoacyl-tRNA biosynthesis; (6) Nicotinate and nicotinamide metabolism; (7) Pyrimidine metabolism. Interestingly, based on the principal component analysis plot and partial least square-discriminant analysis (R2 = 0.9804; Q2 = 0.9782), NC and KC were clustered in the same area and discriminated from BR, indicating their similar flavor characteristics and metabolic profiles. Therefore, the findings could comprehend and distinguish the flavor of chicken breast meat of slow- from fast-growing chicken breeds based on their chemical characteristics and metabolite profiles.

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy

The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from broiler chickens slaughtered between 42- and 46-days old in a slaughterhouse in the state of São Paulo. The experiment consisted of samples from pectoralis major muscle of birds affected or not by DPM (normal-absence of myopathy and DPM category 3-progressive degeneration of the pectoralis minor with a greenish appearance). After classification of the samples, a part of raw products with the pectoralis minor removed, was submitted to microbiological and physical analyses for the characterization of DPM. Afterward, only the pectoralis major muscle was used to manufacture fresh sausages and 2 groups were established. The evaluated parameters were: color, pH, water-holding capacity (WHC), cooking loss (CL), shear force (SF), water activity (Aw), and chemical composition. Meat pH was higher (P < 0.05) in meats with DPM, however, WHC values were lower (71.92%), which made CL value increase (25.31%). In addition, the coloring increased and the technological characteristics of raw breasts were less favorable with the presence of DPM. All fresh sausages' color (except a* higher control group), pH, and Aw values were higher in DPM group. No effect on SF values was observed between fresh sausages. In chemical composition, only protein content increased in fresh sausages with DPM. Microbiological analyses did not indicate bacterial contamination of raw samples and fresh sausages. Data obtained in the present study suggest fresh sausages produced with breasts affected by DPM are a viable alternative and may confer more favorable qualitative characteristics to sausages than the raw marketed meat.

A case of breast milk-acquired cytomegalovirus infection in an extremely low birth weight infant.

Although breast milk is considered the optimal nutrition for infants, it is also the primary cause of postnatal cytomegalovirus (CMV) infection. Preterm infants with postnatal CMV infections are susceptible to a variety of life-threatening conditions. Twin male infants were delivered via emergency caesarian section at 27 weeks' gestation secondary to maternal complete uterine rupture. The Apgar scores at 1 and 5 min were 1 and 1 for the older twin (Twin A) and 0 and 3 for the younger twin (Twin B). Their birth weights were 1203 g (+ 0.65SD) and 495 g (- 3.79SD) respectively. On day 41, laboratory blood test results for Twin B showed a moderate elevation in C-reactive protein (CRP), thrombocytopenia. CMV quantitative polymerase chain reaction (qPCR) tests in Twin B's urine and blood as well as in the mother's breast milk were positive, but stored, dried umbilical cord CMV qPCR tests were negative. Twin B was diagnosed with a postnatal CMV infection secondary to infected breast milk and ganciclovir was commenced on day 52. Treatment was switched to valganciclovir at 74 days of age, but a negative CMV-DNA level in the blood was not achieved. Postnatal CMV infection in this infant led to an exacerbation of pre-existing bronchopulmonary dysplasia (BPD) and he demised at 182 days of age. Postnatal cytomegalovirus infections may lead to exacerbations of BPD. Early use of raw breast milk in preterm infants should be done with careful consideration of this potential complication.

The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment

Abstract The aim of this study was to evaluate the relationships between some physicochemical properties and organoleptic assessments of duck meat quality and expert assessment of the general appearance of raw breast and leg muscles. Body, carcass, breast and leg muscle weight were analysed. For both breast and leg muscles the following parameters were recorded: water holding capacity, thermal drip, colour lightness L*, electrical conductivity after 15 minutes and 24 hours post mortem, as well as four traits subject to expert organoleptic evaluation (general appearance, colour, odour and fatness). The dependence was evaluated using the Pearson’s correlation and multiple regression equations (the general appearance was treated as a dependent variable). Three sets of variables were considered as factors influencing the general appearance of the raw breast and leg muscles. First, the influence of jointly selected performance traits and physicochemical properties of meat was analysed. Next, the impact of only the second-mentioned group of discriminants was considered, and then the dependence on other organoleptic attributes. It was shown that for both muscle groups, the following have a significant effect on the general appearance: muscle weight (breast muscle P&lt;0.0001, leg muscle P&lt;0.0001) in the first set, electrical conductivity 15 minutes after slaughter (breast muscle P = 0.023, leg muscle P = 0.042) in the second, and colour (both muscle groups P&lt;0.0001) in the third. Muscle weight, electrical conductivity 15 minutes post mortem and visually assessed colour can be used to make a preliminary assessment of the technological and culinary quality of duck meat. Moreover, measurement with a conductometer is an economical and fast method, possible to carry out in a slaughterhouse.

In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens.

Adding flaxseed was found to decrease oxidative stability in feed and increase the antioxidant needs of chicken. This has also been associated with a decrease in the nutritional value and oxidative stability of meat if sufficient dietary antioxidants are not included. Furthermore, dietary flaxseed has been explored in fast-growing chickens as such studies are limited with slow-growing chickens. Thus, this study aimed to evaluate the effects of feeding plant polyphenol extracts as an antioxidant alongside flaxseed on fatty acid content, oxidative stability, and lipid health indices in breast muscle of slow-growing Sasso T451A dual-purpose chicken. A total of 126 chickens assigned to six groups (seven replicates of three) were fed on NC (control and no antioxidants), FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia) and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diet. Feeding on CD8 and VE8 in raw and TS8, CD8 and VE8 diets in cooked breast muscle increased (p < 0.05) the C22:6n − 3 (DHA) and C20:5n − 3 (EPA) contents compared to the FS diet. Feeding FS increased (p < 0.05) the malondialdehyde (MDA) content in breast muscle, whereas TS8 in cooked and raw and CD8 and DA8 diets in raw breast muscle decreased it (p < 0.05). No added benefit was observed in feeding VE8 over plant extracts in terms of improving fatty acid composition and lipid health indices and reducing lipid oxidation in breast meat.

Assessment of Dornic acidity in breast milk based on storage time in the freezer and place of expression.

Introduction. The degree of Dornic acidity (DA) is an indirect measure of milk contamination and quality. In freshly expressed milk, DA ranges between 1.0 and 4.0 (optimal). If DA is > 8.0 °D, it should be discarded. The correlation between DA in raw breast milk from internal donors (ID) and external donors (ED) based on storage time until pasteurization was assessed. Population and method. Retrospective, analytical study. Results. In 13 203 samples, DA was lower in IDs as of 14 days of storage: 2.92 (95% CI: 2.69-3.15) versus 4.01 (95% CI: 3.94-4.08), with a higher proportion of DA ≤ 4 °D (88% in IDs versus 76% in EDs); odds ratio: 2.30 (95% CI: 1.25-4.24). Conclusion. DA as of 14 days of storage was lower in IDs, with a higher prevalence of DA ≤ 4 °D. No correlation was observed between storage time and DA in ID samples.

A Crucial Angiogenesis-Associated Gene MEOX2 Could Be a Promising Biomarker Candidate for Breast Cancer.

BackgroundAngiogenesis plays a critical role in the growth and metastasis of breast cancer and angiogenesis inhibition has become an effective strategy for cancer therapy. Our study aimed to clarify the key candidate genes and pathways related to breast cancer angiogenesis.MethodsDifferentially expressed genes (DEGs) in the raw breast cancer (BRCA) gene dataset from the Cancer Genome Atlas (TCGA) database were identified and gene ontology analysis of the DEGs was performed. Hub genes were subsequently determined using the Gene Expression Omnibus database. The expression of the mesenchyme homeobox 2 (MEOX2) in breast cancer cells and tissues was assessed by quantification real-time polymerase chain reaction (qRT-PCR) and immunohistochemistry (IHC), respectively. The prognostic value of the MEOX2 gene in breast cancer tissue was evaluated with the Kaplan-Meier plotter.ResultsA total of 61 angiogenesis-related DEGs were identified in the TCGA dataset, among which the gene MEOX2 was significantly down-regulated. GO functional annotation and pathway enrichment analyses showed that MEOX2 was significantly enriched in the regulation of vasculature development. The IHC results confirmed that MEOX2 expression was repressed in breast cancer tissues and the relatively low level indicated the tissue was densely vascularized. Moreover, MEOX2 expression was significantly elevated in breast cancer cells after treatment with cisplatin (DDP) and epirubicin (EPI). Finally, the Kaplan-Meier plotter confirmed that higher expression levels of MEOX2 were related to better overall survival.ConclusionOur study revealed that the angiogenesis-associated gene MEOX2 can be used as a novel biomarker for breast cancer diagnosis and clinical therapy.

Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris.

The incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating Chlorella vulgaris in the broilers diet on human protein digestibility, and mineral bioaccessibility. The study used 240 male Ross 308 broilers randomly allocated to groups fed a control diet or a diet where soybean meal was replaced with 10% (CV10%), 15% (CV15%), or 20% (CV15%) of C. vulgaris for 40 days. The microalga supplementation increased the protein and lowered the fat content in the muscle. Results on the percentages of amino acids highlighted that arginine and threonine proportions increased and lysine and cysteine proportions decreased with microalga inclusion. CV15% and CV20% meat had higher amount of K, Ca, Mg, P, and Fe in raw breasts, improving the nutrient composition of the meat. Cooking caused a decrease in Na and K and an increase in other minerals. CV20% had higher bioaccessibility of K, Ca, Mg, P, and Mg, compared to the control. Replacing soybean meal in broiler feed with higher concentrations of C. vugaris could improve the digestibility of meat protein and minerals.

Knowledge and Attitude of Lactating Mothers and Health Professionals Towards Pasteurized Donor Human Milk Banking: A Preliminary Study on the Feasibility of Establishing Donor Human Milk Banking in Neonatal Intensive Care Unit of Selected Hospitals in Addis Ababa

Background: Breast milk provides the optimal nutrition for growing infants. This is because it contains all the nutrients a baby needs in exactly the right proportions. It also contains biologically active live cells which promote health and helps to develop a passive acquired immunity by transferring antibodies developed by the mother. But, there are a large group of infants such as; pre-term, low birth weight and ill infants who are unable to breastfeed. On such condition, WHO recommends pasteurized donor human milk as the next best feeding option? However, its use is limited to industrialized countries and few developing countries. Thus, this study was designed to generate preliminary information on the knowledge and acceptability of pasteurized donor human milk banking. Methods: An institutional based descriptive cross sectional study was conducted to analyze the knowledge and attitude of mothers and health professional towards pasteurized donor human milk banking. In addition, the microbial safety of raw and pasteurized breast milk stored at -20 0C for 60 days was studied. Moreover, the flavor change of raw and pasteurized breast milk over 60 days of storage time was assessed. Result: Small number of mothers (5%) ever heard about donor human milk banking. About 53.7% of health professionals did not know donor human milk banking. All health professionals use infant formula as alternative to breast milk when mother unable to breastfeed. Only 20% of study mothers could accept feeding their baby donor human milk by physician prescription. Safety or fear of transfer of disease (85.1%) was the main factor for mothers not interested to feed their baby donor human milk. On the contrary, about two-third of study mothers were willing to donate their breast milk if human milk banking will be established. Three-fourth of health professionals believed that it is feasible to establish pasteurized donor human milk banking. Lack of knowledge about its safety by mothers and health professionals is the major challenge in establishing pasteurized donor human milk banking. In pasteurized breast milk sample stored at -20 0C (deep freezer) for 60 days no bacterial growth was detected. However, in raw breast milk samples a mean of 4.66 log10 CFU/ml of total aerobic plate count, 3.22 log10 CFU/ml of Enterobacteriaceae, 3.49 log10 CFU/ml of Staphylococcus aureus were detected. Within 60 days of storage time, pasteurized milk samples did not devolve off flavor. However raw breast milk samples developed off flavor. Conclusion: the present study showed that majority (95%) of mothers never heard about pasteurized donor human milk banking and substantial number (80%) of mothers did not went to feed their baby even after short description due to fear to transfer of disease. Additionally, more than half of health professionals never heard about pasteurized donor human milk banking. Similarly, fear of disease transfer and safety during processing of pasteurized donor human milk banking is the major concern mentioned by most health professionals on its acceptability. In our microbiological analysis Within 60 days of storage time pasteurized donor human milk was bacteriological safe and has acceptable sensory quality

Knowledge and Attitude of Lactating Mothers and Health Professionals Towards Pasteurized Donor Human Milk Banking: A Preliminary Study on the Feasibility of Establishing Donor Human Milk Banking in Neonatal Intensive Care Unit of Selected Hospitals in Addis Ababa

Background: Breast milk provides the optimal nutrition for growing infants. This is because it contains all the nutrients a baby needs in exactly the right proportions. It also contains biologically active live cells which promote health and helps to develop a passive acquired immunity by transferring antibodies developed by the mother. But, there are a large group of infants such as; pre-term, low birth weight and ill infants who are unable to breastfeed. On such condition, WHO recommends pasteurized donor human milk as the next best feeding option? However, its use is limited to industrialized countries and few developing countries. Thus, this study was designed to generate preliminary information on the knowledge and acceptability of pasteurized donor human milk banking. Methods: An institutional based descriptive cross sectional study was conducted to analyze the knowledge and attitude of mothers and health professional towards pasteurized donor human milk banking. In addition, the microbial safety of raw and pasteurized breast milk stored at -20 0C for 60 days was studied. Moreover, the flavor change of raw and pasteurized breast milk over 60 days of storage time was assessed. Result: Small number of mothers (5%) ever heard about donor human milk banking. About 53.7% of health professionals did not know donor human milk banking. All health professionals use infant formula as alternative to breast milk when mother unable to breastfeed. Only 20% of study mothers could accept feeding their baby donor human milk by physician prescription. Safety or fear of transfer of disease (85.1%) was the main factor for mothers not interested to feed their baby donor human milk. On the contrary, about two-third of study mothers were willing to donate their breast milk if human milk banking will be established. Three-fourth of health professionals believed that it is feasible to establish pasteurized donor human milk banking. Lack of knowledge about its safety by mothers and health professionals is the major challenge in establishing pasteurized donor human milk banking. In pasteurized breast milk sample stored at -20 0C (deep freezer) for 60 days no bacterial growth was detected. However, in raw breast milk samples a mean of 4.66 log10 CFU/ml of total aerobic plate count, 3.22 log10 CFU/ml of Enterobacteriaceae, 3.49 log10 CFU/ml of Staphylococcus aureus were detected. Within 60 days of storage time, pasteurized milk samples did not devolve off flavor. However raw breast milk samples developed off flavor. Conclusion: the present study showed that majority (95%) of mothers never heard about pasteurized donor human milk banking and substantial number (80%) of mothers did not went to feed their baby even after short description due to fear to transfer of disease. Additionally, more than half of health professionals never heard about pasteurized donor human milk banking. Similarly, fear of disease transfer and safety during processing of pasteurized donor human milk banking is the major concern mentioned by most health professionals on its acceptability. In our microbiological analysis Within 60 days of storage time pasteurized donor human milk was bacteriological safe and has acceptable sensory quality.

Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems.

Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.

QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE

The objective of the study was to assess the influence of frozen storage (1mth and 8 mth) and thawing methods on the breast meat quality of broiler chickens. Tests revealed significant changes in meat quality in defrosted raw breast muscles as well as in those subjected to thermal treatment. Defrosting by using microwave oven proved to be more useful for breast muscles stored for a period of eight months regarding the volume of drip loss, ash content of the raw breast muscles as well as the cooking loss, desirable aroma, and the brittleness of meat subjected to thermal treatment.

Effect of using acid whey for marinating chicken breast muscles in organic production

Currently, there is an increase in the group of consumers looking for poultry products obtained from the organic housing system, who pay attention to the relationship between diet and health. The research material consisted of breast muscles of organic chickens that were marinated for 24 hours with acid marinades: acid whey (n=30) and lemon juice (n=30). Acid whey was used in the study as a new ingredient in comparison to the traditional ingredient of marinades (lemon juice). The control group (n=30) were non-marinated breast muscles. The physicochemical parameters (marinade absorption, pH, Water Holding Capacity, colour L*a*b*, shear force, chemical composition) and microbiological (mesophilic aerobic bacteria, Pseudomonas spp., coli group, lactic acid bacteria) ones of breast muscles were evaluated immediately after marinating, as well as after grilling treatment. The sensory evaluation was also conducted. Raw breast muscles marinated using whey, in comparison with those marinated with lemon juice, were characterized by (p&lt;0,05) a higher absorption of the marinade, lower saturation of the redness (a*), better tenderness measured by the shear force (N) and higher ash content. Also, after heat treatment, marinated breast muscles maintained a better (p&lt;0,05) tenderness and juiciness and higher ash content. The study has shown that acid whey can be used as a new marinade in organic chicken meat marinades, as it causes a reduction in the redness saturation, higher ash content, improvement of tenderness and juiciness and increase in the microbiological safety of the product. The use of acid whey meets the expectations of consumers for the use of natural food additives that have a positive impact on human health.

Comparison of The Effects of Dietary Supplementation of Natural Antimicrobial Feed Additives on Lipid Oxidation, Microbial Content and Quality of Broiler Raw Meat

The study aimed to compare the effects of dietary supplementation of probiotic and olive leaf-, grape seed- and pomegranate peel extracts as natural antimicrobial on lipid oxidation, microbiological content and quality of raw broiler meat. Chickens were fed the control diet (CONT) and diets supplemented with probiotic (P), oleuropein (olive leaf extract, OLE100 and OLE200), proanthocyanidin (grape seed extract, GSE100 and GSE200) and proanthocyanidin (pomegranate peel extract, PPE100 and PPE200) at 100 and 200 mg/kg levels to the CONT diet. All dietary treatments significantly reduced MDA value of breast meat at 9th day, total aerobe bacteria and coliform bacteria contents of breast meat at 14th day. The P, OLE200, PPE100 and PPE200 diets significantly decreased lactic acid bacteria content of breast meat at 14th day. The pH value of raw breast meat at 24 h was significantly reduced by dietary treatments compared to the CONT diet. Feeding the P, PPE100 and PPE200 diets significantly increased water holding capacity of breast meat compared to those of broilers fed the CONT, GSE100 and GSE200 diets. The P, OLE200, PPE100 and PPE200 diets significantly reduced drip loss of breast meat at 7th day compared to the CONT, OLE100, GSE100 and GSE200 diets. Cooking loss of breast meat was significantly decreased by all dietary treatments except GSE diet compared to the CONT diet. It was concluded that probiotic, olive leaf- and pomegranate peel- extracts have potential to be used as natural antimicrobial feed additives in terms of the lipid oxidation, microbial content and quality of broiler meat.

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

The paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. The physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. The sensory evaluation was also conducted. The findings indicate that the duration of storage has effects on the quality of meat stored frozen at −20°C. Unfavourable changes (p&lt;0.05) were observed between the first and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of flavour and aroma, were also observed. The analysis revealed significant (p&lt;0.05) impacts of thawing methods on the meat’s quality properties, depending on the duration of freezing storage. The application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the flavor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a∗) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. The duration of freezing storage and thawing methods has impacts on the meat’s quality, including its processing value. The current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. The current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat’s best quality.

Nutrition of Preterm Infants and Raw Breast Milk-Acquired Cytomegalovirus Infection: French National Audit of Clinical Practices and Diagnostic Approach.

Raw breast milk is the optimal nutrition for infants, but it is also the primary cause of acquired cytomegalovirus (CMV) infection. Thus, many countries have chosen to contraindicate to feed raw breast milk preterm infants from CMV-positive mothers before a corrected age of 32 weeks or under a weight of 1500 g. French national recommendations have not been updated since 2005. An audit of the French practices regarding the nutrition with raw breast milk in preterm infants was carried out using a questionnaire sent to all neonatal care units. Diagnosed postnatal milk-acquired CMV infections have been analysed using hospitalisation reports. Seventy-five percent of the neonatal units responded: 24% complied with the French recommendations, 20% contraindicated raw breast milk to all infants before 32 weeks regardless of the mothers’ CMV-status, whereas 25% fed all preterm infants unconditionally with raw breast milk. Thirty-five cases of infants with milk-acquired CMV infections have been reported. The diagnosis was undeniable for five patients. In France, a high heterogeneity marks medical practices concerning the use of raw breast milk and the diagnostic approach for breast milk-acquired CMV infection is often incomplete. In this context, updated national recommendations and monitored CMV infections are urgently needed.

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0°C. Ferric reducing power (FRAP) was 77–157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products.

Detection and typing of Clostridium perfringens in some retail chicken meat products

Clostridium perfringens is considered as one of major food poisoning bacteria; which may refer to different lethal toxins production including C. perfringens enterotoxin. C. perfringens toxins have been contributed in many diseases in human being especially C. perfringens type A enterotoxin food poisoning. A total of 125 random raw and half cooked chicken meat samples represented by (breast, thigh, nuggets, panee and frankfurter “25 of each”) were collected from various retail stores and supermarkets in Qualyubia governorate to investigate the presence of C. perfringens bacteriologically and detect the cpa, etx, and cpe toxin genes by multiplex PCR. Results demonstrated that 6 out of 25 raw breast samples (24%), 8 out of 25 raw thigh samples (32%), 5 out of 25 nuggets samples (20%), 4 out of 25 panee samples (16%), and 4 out of 25 frankfurter samples (16%) were found to be contaminated with C. perfringens. Twenty-seven positive isolates obtained from these samples were identified as C. perfringens based on the microscopic examination and biochemical tests. It was detected that 8 (29.6%) out of 27 C. perfringens isolates carried only alpha toxin gene (type A), and only one isolate (3.7%) of them expressed both alpha and epsilon toxin genes (type D); while cpe gene never had been detected in any examined isolate, according to the multiplex PCR results.

Incidence of some anaerobic bacteria isolated from chicken meat products with special reference to Clostridium perfringens

Anaerobic spore formers, especially Clostridium perfringens, represent one of the most prevalent bacterial food poisoning outbreaks which mostly related to consumption of contaminated meat and meat products, therefore, a total of 125 random raw and half cooked chicken meat samples represented by (breast, thigh, nuggets, panee and frankfurter “25 of each”) were collected from various retail stores and supermarkets in Qualyubia governorate. Results illustrated that, raw thigh samples were the most contaminated with anaerobic bacterial counts in incidence of 84%. The identified strains were C. perfringens, C. sporogenes, C. bifermenants, C. butyricum and C. sordelli in 21.6, 16, 8, 3.2 and 3.2%, respectively. Regarding to the incidence of vegetative and spore of C. perfringens were 24, 32, 20, 16, 16% and 16, 20, 16, 8, 8% in examined raw breast, raw thigh, nuggets, panee and frankfurter, respectively. 33.3% of isolates were lecithinase positive strains and typed as C. perfringens type A (6.4%), type D (0.8%); in absence of neither type B nor D. Experimental heat resistant C. perfringens spores were six heat resistant strains; where all isolates were of type A. The high incidence of these food poisoning microorganisms in chicken meat may indicate defects in sanitary conditions and handling in processing plant.

The Effect of Origin, Sex and Feeding on Sensory Evaluation and Some Quality Characteristics of Goose Meat from Polish Native Flocks

Abstract The aim of the study was to characterize the sensory quality and physical traits of raw and heattreated meat depending on the origin, sex and feeding of geese. The experiment used meat from domestic geese of southern varieties: Lubelska (Lu), Kielecka (Ki) and Subcarpatian (Sb), included in the conservation programme. The experiment was carried out on a total of 192 birds divided according to origin (Lu, Ki and Sb), sex (M and F) and dietary treatment (DI – conventional feeding and DI – oat fattening). To evaluate the quality characteristics of meat, 16 birds from each group were selected. Sensory evaluation of raw goose muscles was at a good level of consumer acceptability and exceeded 4.0 points, ranging from 4.18 pts (appearance/Ki) to 4.59 pts (aroma/Sb) for breast muscles (BM), and from 4.17 pts (fatness/Lu) to 4.53 pts (aroma/Sb) for leg muscles (LM). In the case of heat-treated muscles the tenderness of the muscles of Lu geese was characterized by high number grade (P≤0.05) for both the BM (4.87 pts) and LM (4.76 pts). Lighter colour (L*) (P≤0.05) was characteristic of the muscles of oat-fattened birds (44.25 for BM and 49.86 for LM) compared to the muscles of conventionally fed birds (39.77 for BM and 46.89 for LM). In addition, a significant (P≤0.05) effect of diet was also found on the value of the parameter a* (redness) and b* (yellowness). Parameter a* ranged from 10.45 (Lu) to 11.96 (Ki) for BM and from 13.28 (Ki) to 14.21 (Sb) for LM. In turn, the highest share (P≤0.05) of yellow colour (parameter b*) was demonstrated in the muscles of Ki geese – 4.87 for BM and 10.92 for LM. Male muscles were characterized by higher (26.34 mg% – BM and 24.37 mg% – LM) water holding capacity (WHC) than female muscles (27.23 mg% for BM and 25.28 mg% for LM respectively). Furthermore for BM of oat-fattened geese cooking loss was at the level of 10.50%. The present study indicated that most of the sensory characteristics of meat (BM and LM) from geese of different breeds were affected (significantly at P≤0.05) by the diet. This concerned both raw and heat-treated meat. For raw breast muscles, a significant (P≤0.05) effect of sex was also found (with the exception of aroma). In turn, the quality characteristics of raw leg muscles (except for colour) were influenced (P≤0.05) by all the treatment factors. Analysis of the physical properties of meat showed that these parameters are mainly affected (P≤0.05) by the diet.