Chicken Breast Samples Research Articles

The Measurement of Cadmium, Zinc and Silver in Chicken Meat in Isfahan Province, Iran

Background: One of the concerns of consumers of animal protein sources is the residues of heavy metals in meat. The accumulation of these elements in meat and the consumption by humans can cause acute and chronic disorders in the function of vital organs. Methods: For the estimation of cadmium, zinc and silver in the poultry meat products, 100 samples of chicken breasts, thighs, hearts and livers were collected from meat markets in Isfahan Province. The tissues were digested and passed through filter paper, and the cadmium, zinc and silver contents were measured by an atomic absorption spectrophotometer. Results: The mean contents of cadmium in the chicken thigh, breast, liver and heart samples were 0.055±0.021, 0.048±0.023, 0.074±0.031, and 0.012±0.004 mg/kg, respectively. The mean contents of zinc in the chicken thigh, breast, liver and heart samples were 17.19±8.10, 15.70±5.75, 22.10±10.87, and 19.70±10.38 mg/kg, respectively. The concentrations of cadmium and zinc were below the international permissible limits in all samples. The mean concentrations of silver in some chicken thigh, breast, liver and heart samples were 0.0080±0.0044, 0.0048±0.0013, 0.012±0.009 and 0.0036±0.006, respectively. Of note, silver was not detected in most chicken samples. Conclusion: This study did not find cadmium, zinc and silver in the chicken meat samples above the international permissible limits. However, frequent monitoring for heavy metals in poultry meat sold in public markets is warranted to prevent their transmission to the human food chain.

Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy.

Simple SummaryWooden breast myopathy is a muscle abnormality resulting from the genetic improvement practiced by the poultry industry and which is widespread throughout the planet. Recent research has tried to unravel this myopathy for years and how the quality of the meat is affected, in search of its etiology and the solution to this problem. Unfortunately, the problems related to the myopathies of the affected birds will only be solved when the cause of the abnormality is in fact unveiled and controlled; in the meantime, it is up to us researchers to contribute scientifically to research on this type of meat that is fit for consumption but that, for often presenting non-standard appearance for sale in the form of whole fillets, is discarded.This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43% and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p < 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Simple SummaryStudies of the meat quality of modern birds and their respective myopathies are important to clarify the influence of these on the meat quality of the animals. The constant genetic evolution that birds have undergone is the most plausible cause for the onset of Wooden Breast Myopathy. The processing of byproducts, such as sausages, represents an alternative to avoid the losses that this myopathy generates to the poultry industry due to discards of chickens affected by different degrees of wooden breast myopathy. The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract.

Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chicken during marination in lemon juice containing yucca extract. Samples of raw chicken breast were inoculated with a five-serovar mixture of S. enterica (~108 CFU/mL) and immersed for 2, 4, 6, and 8 h in four lemon-based marinades at 22°C: lemon juice alone (L), L with added 0.5% yucca extract (L + Y), L + Y and 0.5% thyme oil (L + Y + 0.5% TO) and L + Y + 1.0% TO. The L and L + Y served as controls. Survivors were determined by surface plating chicken homogenates on xylose-lysine tergitol-4 (XLT4) agar and XLT4 agar overlaid with non-selective agar (TAL) and counting bacterial colonies after 48 h of incubation (35°C). Marinades containing Y and TO significantly reduced initial viable populations of S. enterica compared to control (L and L + Y) solutions (P < 0.05). Based on S. enterica survivors on TAL medium, the L and L + Y reduced initial populations by 1.12 and 1.42 Log CFU/sample, respectively, after 8 h whereas, Log reductions caused by L + Y + 0.5% TO and L + Y + 1.0% TO, respectively, were 2.62 and 3.91 (P < 0.05). Numbers of survivors were higher on TAL compared to XLT4 agar (P < 0.05); however, the extent of sub-lethal injury caused by the marinades was not statistically significant (P > 0.05). The death rate of S. enterica increased significantly (P < 0.05) in the marinades containing TO (0.5 or 1.0%) compared to control (L + Y). Based on these results, thyme oil has good potential to increase the antimicrobial efficacy of lemon juice marinade against Salmonella on raw chicken breast and enhance the microbial safety of this popular poultry product.

Total attenuation compensation for backscatter coefficient estimation using full angular spatial compounding

The backscatter coefficient (BSC) quantifies the frequency-dependent reflectivity of tissues. Accurate estimation of the BSC is only possible with the knowledge of the attenuation coefficient slope (ACS) of the tissues under examination. In this study, the use of attenuation maps constructed using full angular spatial compounding (FASC) is proposed for attenuation compensation when imaging integrated BSCs. Experimental validation of the proposed approach was obtained using two cylindrical physical phantoms with off-centered inclusions having different ACS and BSC values than the background, and in a phantom containing an ex vivo chicken breast sample embedded in an agar matrix. With the phantom data, three different ACS maps were employed for attenuation compensation: (1) a ground truth ACS map constructed using insertion loss techniques, (2) the estimated ACS map using FASC attenuation imaging, and (3) a uniform ACS map with a value of 0.5 dBcm\\protect \\relax \\special {t4ht=−}1MHz\\protect \\relax \\special {t4ht=−}1, which is commonly used to represent attenuation in soft tissues. Comparable results were obtained when using the ground truth and FASC-estimated ACS maps in term of inclusion detectability and estimation accuracy, with averaged fractional error below 2.8 dB in both phantoms. Conversely, the use of the homogeneous ACS map resulted in higher levels of fractional error (>10 dB), which demonstrates the importance of an accurate attenuation compensation. The results with the ex vivo tissue sample were consistent with the observations using the physical phantoms, with the FASC-derived ACS map providing comparable BSC images to those formed using the ground truth ACS map and more accurate than those BSC images formed using a uniform ACS. These results suggest that BSCs can be reliably estimated using FASC when a self-consistent attenuation compensation stemming from prior estimation of an accurate ACS map is used.

Detection of Enrofloxacin Residues in Poultry Meat and its Offal and the Effect of Boiling on these Residues

One hundred random chicken breast, thigh, gizzard and liver samples (25 of each) were taken from various chicken slaughter shops at Menoufia governorate, Egypt. Each sample was wrapped via a plastic bag and putted in an ice box then transferred to the laboratory for detection of their enrofloxacin residues. As well as to evaluate the effect of different cooking (boiling) on such detected concentrations of the antibiotic residues in the chicken meat and offal. It was found that the incidence of enrofloxacin residues in different chicken muscles and giblets by MIT were 12% in breast, 20% in thigh, 20% in gizzard and 24% in liver. By HPLC levels of enrofloxacin residues (ppb) in the examined samples of chicken meat and offal were with a mean value 78.5 ± 4.1 in breast , 97.3 ± 4.9 in thigh ,182.6 ± 7.2 in gizzard & 220.1 ± 8.6 in liver, respectively. Application of boiling on the examined samples for enrofloxacin residues indicated that the heat treatment by boiling method helps in degrading the concentrations of enrofloxacin residues with mean reduction% 26.4% 24.3%, 28.9% and 31.1 after boiling of such samples respectively.

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy.

Simple SummaryThe study of meat quality of modern birds and their respective myopathies is important to understand the influence of myopathy on the meat quality of these birds. The constant genetic evolution that birds have suffered and still suffer in the present is the most plausible cause of the onset of this myopathy. The processing of by-products, such as hamburgers, enters as an alternative to avoid losses that this myopathy generates in the poultry industry, with discards of chickens affected by the different degrees of myopathy in wooden breast.Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals

This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked meat meals were collected from a governmental hospital in Kaloubia governorate To determine the bacterial content of the beef and chicken meals. The results of bacteriological examination for cooked chicken and meat meals recorded as 1 (4%) E.coli from cooked chicken breast samples,where 3 (12%)isolates E.coli from cooked chicken thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%) were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%) O114:H21 .Moreover, 1(16.7%) O127:H6 E.coli from cooked meat. Also, the study revealed that 6(6%) isolates of S. aureus were isolated from examined chicken and meat samples represented by 2(8%) from cooked chicken breast, 3(12%) from cooked chicken thigh and 1(2%) from cooked meat.

Lactic and Acetic Acids as Bacterial Decontaminators on Chicken Carcasses

This study was done to evaluate the efficiency of two decontaminators (Lactic and acetic acids) for decreasing the contamination level in chicken carcasses (cut up), which had been artificially inoculated with food poisoning microorganisms (Salmonella Enteritidis with infective dose 105and Staphylococcus aureus with infective dose 107). A total of 42 random samples chicken breast samples were collected from different markets in Gharbia governorate, Egypt. The collected chicken samples were then inoculated with the tested microorganisms Salmonella Enteritidis and Staphylococcus aureus (21 Samples for each microorganism). Thus, the samples were dipped into containers containing distilled water (Control), lactic acid 1%, 2%, 3% and acetic acid 0.5 %, 1 %, 1.5%for 20 seconds and 1 minute, respectively. The results indicated that the reduction % of acetic acid for Salmonella Enteritidis were 90.69%, 93.80%, 95.17% for 20 seconds and 91.39%, 96.56%, 96.90% for 1 minute, respectively. Regarding lactic acid, the reduction % was 61.43%, 94.49%, 97.41% for 20 seconds and 92.07%, 99.28%, 99.24% for 1 minute, respectively. While, the reduction of Staphylococcus aureus by acetic acid were 95.64%, 99.63%, 99.78% for 20 seconds and 97.84%, 99.94%, 99.98% for 1 minute but it was 99.88%, 99.98%, 99.99% for 20 seconds and 99.98%, 99.99%, 100% for 1 minute for lactic acid, respectively. Lactic acid with a concentration of 3% showed the highest reduction on Salmonella Enteritidis and Staphylococcus aureus. The effect of such organic acids on Gram positive bacteria as Staphylococcus aureus was higher than Gram negative ones as Salmonella Enteritidis

Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt

One hundred random fresh raw chicken breast and thigh samples (50 of each) were collected from an automatic poultry dressing plant in Ismailia city, Egypt for bacteriological and genetic detection of E. coli O157:H7 and Salmonella species. Out of the examined 100 samples, only 4 (4%) samples were contaminated with E. coli O157:H7, while non-O157 E. coli isolates represented 11% of E. coli isolates which were serotyped as O114:H21, O127:H6, O126 and O26 with incidence of 2, 4, 3, and 2% of the examined samples, respectively. On the other side, Salmonellae were detected in 11 samples (11%) and serologically identified as S. Typhi, S. Typhimurium and S. Enteritidis with the incidence of 1, 3, and 7%, respectively. Further, PCR investigation indicated that fliC gene was detected in all 4 isolates of E. coli O157 with incidence of 100%; while, fimA gene in 5 Salmonella isolates was detected in 4 (80%) of such examined isolates. Accordingly, it is obvious that raw chicken meat cuts were loaded with pathogenic foodborne bacteria exposing consumers to the high risk of food poisoning. Moreover, the results cleared that bacteriological traditional methods for detection of bacteria contaminating foods are labor-intensive and time-consuming but PCR are more rapid and highly sensitive for identification of foodborne pathogens.

Evaluation of tetracycline, oxytetracycline and penicillin G residues in chicken meat samples by high performance liquid chromatography with pda detection

Penicillin G, tetracycline and oxytetracycline are broad-spectrum antibiotics with considerably low side effects which are used in most of the poultries. Due to complex matrix effects, it is considerably difficult to isolate these compounds from other molecules (such as proteins and lipids) in order to analyze. In this study, a high performance liquid chromatography (HPLC) coupled with photodiode array (PDA) detector system was introduced for the determination of tetracycline, oxytetracycline and penicillin G residues in nine chicken breast samples. For the separation of tetracycline and oxytetracycline out of samples prior to the analysis, trichloroacetic acid (TCA) and McIlvaine buffer solutions were used while formic acid and phosphate buffer solutions were utilized for penicillin G using a solid phase extraction system. The peaks at the chromatograms were enlightened and recovery percentages were calculated using spiked samples (96.57% for penicillin G; 99.00% for oxytetracycline; 95.92% for tetracycline). LOD and LOQ values were calculated, respectively as 1.55 gL-1 and 5.20 gL-1 for tetracycline; 1.32 gL-1 and 4.39 gL-1 for oxytetracycline; 1.07 gL-1 and 3.60 gL-1 for penicillin G. With the proposed method, the determination of three antibiotic residues was performed in less than 15 minutes and applied successfully to real samples.

Aerobic Plate Count of Contaminants and Molecular Characterization of Eschereichia Coli in Raw Chicken Meat in Ismailia, Egypt

A total number of 100 samples from ten random broiler chicken carcasses (breast and thigh) were collected from an automatic poultry slaughtering plant in Ismailia city, Egypt. The mean values of Enterobacteriacae count were 5.9x104±9.7x103 cfu/g and 7.1x 104 ± 1.1x104 cfu/g for chicken breast and thigh samples respectively. The prevalence of E.coli were 12% and 9% breast and thigh samples examined, respectively. They are serologically identified as 33.35 and 22.2% O157:H7 (EHEC) , 16.6% and 11.1% O114:H21(EPEC), 16.6% and 33.3 %O127:H6 (ETEC) , 0% and 0% O126 (ETEC) and 33.3% and 0% O26 (EHEC) for breast and thigh samples, respectively. The incidence of E.coli O157:H7 was 100% in both serological and PCR methods from biochemical positive E.coli samples. Culture is specific and cheap whereas PCR is sensitive and expensive, hence, we recommend both culture and molecular methods, which improve sensitivity and specificity, to enhance detection of foodborne pathogens including E.coli.

Direct contact ultrasound assisted freezing of chicken breast samples

Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from −13 to −22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples.This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied.

Peptidomics and proteomics data of oxidised peptides from in vitro gastrointestinal digestion of chicken breast exposed to chlorpyrifos.

Chlorpyrifos (CPF) is an organophosphorus pesticide used in poultry to prevent and/or kill insects and such as preserving agents of poultry feed. Exposure continues to CPF can promote its accumulation at trace concentrations in animal tissue. The toxicological effects of these residues (carcinogenicity, genotoxicity, and neurological disorders) have been related to oxidative stress. Nevertheless, it is still unknown if these trace concentrations might promote oxidative stress in muscle proteins since chicken meat proteins are susceptible to undergo oxidation reactions. Moreover, protein oxidation has been related to a decrease in the nutritional value in of meat.To investigate the oxidative effect of CPF on chicken breast proteins, peptidomics and proteomics analysis were used. For this, chicken breast samples were exposed to CPF and subjected to simulated gastrointestinal digestion. The identification of oxidized peptides from digested and undigested proteins were performed by LC MS/MS (nanoESI qQTOF). Prior to mass analyses undigested proteins were trypsinated. Data were analysed using MASCOT and ProteinPilot v 4.5 software. In this study, 90 and 107 oxidized peptides from digested proteins of control and exposed samples were identified, respectively. These peptides corresponding to 12 oxidized proteins. Meanwhile, 260 and 324 oxidized peptides from undigested proteins (control and exposed samples) were identified, which corresponding to 19 and 17 proteins, respectively. Collagen was protein more susceptible to oxidation promoted by chlorpyrifos in digested and undigested proteins. Identification of these oxidized proteins from simulated digestion provides an important insight about the impact of substances like certain veterinary drugs at trace concentrations on the nutritional value of chicken breast meat.

Non-Destructive Detection of Bone Fragments Embedded in Meat Using Hyperspectral Reflectance Imaging Technique.

Meat consumption has shifted from a quantitative to a qualitative growth stage due to improved living standards and economic development. Recently, consumers have paid attention to quality and safety in their decision to purchase meat. However, foreign substances which are not normal food ingredients are unintentionally incorporated into meat. These should be eliminated as a hazard to quality or safety. It is important to find a fast, non-destructive, and accurate detection technique of foreign substance in the meat processing industry. Hyperspectral imaging technology has been regarded as a novel technology capable of providing large-scale imaging and continuous observation information on agricultural products and food. In this study, we considered the feasibility of the short-wave near infrared (SWIR) hyperspectral reflectance imaging technique to detect bone fragments embedded in chicken meat. De-boned chicken breast samples with thicknesses of 3, 6, and 9-mm and 5 bone fragments with lengths of about 20–30-mm are used for this experiment. The reflectance spectra (in the wavelength range from 987 to 1701-nm) of the 5 bone fragments embedded under the chicken breast fillet are collected. Our results suggested that these hyperspectral imaging technique is able to detect bone fragments in chicken breast, particularly with the use of a subtraction image (corresponding to image at 1153.8-nm and 1480.2-nm). Thus, the SWIR hyperspectral reflectance imaging technique can be potentially used to detect foreign substance embedded in meat.

Influence of Muscle Fiber Direction on Migration of Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli into Raw Chicken Breast

The influence of muscle fiber direction (parallel or perpendicular) in relation to the inoculation surface on migration of Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli into raw chicken breasts was examined. Chicken breast samples with two types of surface fibers (running parallel or perpendicular to the surface) were inoculated with cultures of each bacterium. Inoculated samples were stored for 5 min, 1 h, or 24 h at 4°C. After storage, the samples were divided into segments, and bacterial counts were determined in different regions (inoculation surface, inoculation surface to 1 cm, 1 to 2 cm, 2 to 4 cm, and 4 to 6 cm). The migration of bacteria did not change at 5 min or 1 h regardless of fiber direction. However, after 24 h each bacterium was detected at 4 to 6 cm in the pieces of sample with a perpendicular muscle fiber surface cut. Although these bacteria were detected at 4 to 6 cm in samples with muscle fibers perpendicular to the inoculated surface, these results do not clearly indicate that bacteria migrated into the chicken breast. To monitor actual migration of bacteria into the chicken breast, the tops of the perpendicular muscle fibers of the breast sample were inoculated with bioluminescent E. coli Xen-14. Various regions of the breast sample (inoculation surface and cut surfaces at 1, 2, 4, and 6 cm) were stamped directly on growth medium. Culture revealed that the bacteria migrated directly under the contaminated site and dispersed along the surface of the chicken breast segments. More bacteria distributed laterally than migrated directly below the contamination site. These results suggest that the direction of the muscle fibers is a major factor influencing migration of pathogenic bacteria into chicken breast.

Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon

Background: Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chicken breast, chicken liver, local and imported offal, and ground beef meat products sold in the Lebanese retail market. Methods: Thirty-five chicken breast and liver samples produced by ISO 22000 certified and non-certified companies were purchased from the market. Chicken samples were tested for Total Aerobic Count (TAC), Total Coliforms (TC), Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. Twenty offal and ground beef meat samples were collected as sold in bulk from the market and were analyzed for Escherichia coli O157:H7. Statistical analysis was performed using SPSS statistical software v. 23.0. Results: The results showed that 20, 100, 20, 80, and 0% of the analyzed chicken breast samples were rejected for TAC, TC, S. aureus, Salmonella spp., and L. monocytogenes, respectively. For chicken liver samples, 100% of the samples were rejected for TC and Salmonella spp., while all the samples were accepted for TAC, S. aureus, and L. monocytogenes. E. coli O157:H7 was absent in all meat samples. Conclusion: Some chicken samples from both certified and non-certified suppliers exceeded the standard upper limits showing hygienic concerns; whereas meat products were safe for consumption regarding the pathogenic E. coli O157:H7.

Relaxation time constant based optical coherence elastography.

This study aimed at visualizing relative relaxation time constant (RTC) in soft tissue by using optical coherence elastography (OCE). We proposed a forced vibration model as a theoretical base to express RTC using axial gradient of periodic vibration phase captured by phase sensitive optical coherence tomography (PhS-OCT). Validation of the model had been accomplished by experiments with isotropic and double-layered phantoms. A fresh chicken breast sample treated with focused ultrasound was prepared to test performance of the RTC-OCE in real tissue. All results were cross-validated with indentation test and traditional strain-based elastography. This study first utilized RTC mapping in 2D and 3D that covers the information of both elasticity and viscosity. The generated RTC mapping revealed the same mechanical difference internal sample which is correlated with conventional strain mapping. RTC mapping is potentially to be served as new biomarker for disease diagnosis in the future.

Development of sago (Metroxylon sagu)‐based colorimetric indicator incorporated with butterfly pea (Clitoria ternatea) anthocyanin for intelligent food packaging

AbstractInnovation in colorimetric sensors to detect early signs of food spoilage is a growing interest in food safety and quality control. Currently available chemical dyes for sensor applications have concern because of their possible migration into food packaging and food in contact. In this study, a colorimetric indicator was developed using natural butterfly pea (Clitoria ternatea) anthocyanin with Sago (Metroxylon sagu) as polymeric film. The principle was based on pH shift due to chemical processes produced by microorganism causing anthocyanin color to change. The film was fabricated by solvent casting method and characterized by color change at different pH values, total water solubility, swelling rate, and morphological structure. Trials on chicken breast samples in various conditions exhibited that the film indicator responded well according to pH variation enabling a real‐time monitoring due to spoilage. Thus, our natural pH indicator with visible color variation allows for simple, economic and safe monitoring of perishable foods.

Evaluation of competitiveness, classification and calculation of customs payments of chicken breeds realized on the market

The development of industrial production of poultry products is a permanently relevant task for all regions of Russia, including Perm Region, since chicken meat is a daily commodity of the population because of its reasonable price and high consumer properties. However, today there is no comprehensive scientific understanding of issues related to determining the competitiveness of poultry meat products, this scientific topic requires a study of the competitiveness of chicken meat products presented on the regional market. All this determines the relevance of the study. The purpose of the scientific research in the framework of this article is to assess the competitiveness of selected samples (brands) of chicken breasts sold on Perm market. When choosing the hypothesis of scientific research, the author dwelled on the assumption of insufficient coverage of the problem of increasing and calculating the competitiveness of poultry meat products in modern science. Achieving this goal the following tasks are carried out: consideration of the theoretical foundations of the competitiveness of chicken breasts; an examination of the quality of chicken breasts sold in Perm market; conducting market research on consumer preferences and determining the competitiveness of chicken breasts by value for money and using a comprehensive integrated indicator of competitiveness. The object of the research in this article are samples of chicken breast of various brands sold on Perm market. When assessing competitiveness, the selected samples were considered according to group and economic criteria, according to the “brand awareness” indicator, point scales were used. Also, in the study of chicken breast samples, organoleptic, aesthetic indicators and other criteria for competitiveness were evaluated. For the examination of chicken breast in Perm market, the breasts of the following manufacturers were purchased: JSC “PRODO Perm Poultry Factory”, LLC “Udmurt Poultry Factory”, CJSC Uralbroiler, CJSC Petelinskaya Poultry Factory, LLC Belgrankorm-Veliky Novgorod. As a result of the research, the quality was determined and the tested samples of chicken breasts were ranked, their competitiveness was calculated from the professional objective point of view of product consulting by taking into account the quality per unit of money paid, and the real state of competitiveness in this market segment was determined taking into account consumer requests.