Thigh Meat Samples Research Articles

Assessment of microbial load in marketed broiler meat at Mymensingh district of Bangladesh and its public health implications

An investigation was conducted to assess the bacteriological quality of 30 samples of fresh broiler thigh meat samples sold in different retail markets in Mymensingh. Total viable count (TVC), total coliform count (TCC), total salmonella count (TSC) and total campylobacter count (TCpC) in meat samples of different broiler markets like K.R. at BAU campus, Boyra and Kewatkhali were determined. Mean of TVC, TCC, TSC and TCpC for the K.R. at BAU campus, Boyra and Kewatkhali markets were 5.69, 6.03, 6.17 log10 CFU/g, 4.52, 4.66, 4.69 log10 CFU/g, 3.35, 3.51, 3.61, log10 CFU/g and 2.31, 2.56, 2.66 log10 CFU/g, respectively. It was observed that the mean values of TVC, TCC, TSC and TCpC in case of Boyra and Kewatkhali market exceeded the ICMSF recommendations which may cause alarm to consumer’s health. The variation of TVC in meats of different broiler market was significant (P<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different markets were not showed significant (P>0.05).The mean values of TCpC in meats of three different market were highly significant with 1% level of probability (P<0.01).There was no significant correlation found between TVC and TCC (P>0.05), but a significant correlation found between TVC with TSC and TVC with TCpC in meats of three different markets respectively. Presence of Escherichia coli, Campylobacter and Salmonella spp. in meats must receive particular attention, as these organisms are responsible for causing harm to public health. Suggestion has been given to improve the present sanitary condition of meat processing to minimize bacterial load.Res. Agric., Livest. Fish.2(1): 87-95, April 2015

Bacteriological and Molecular Identification of Campylobacter Species in Chickens and Humans, at Zagazig City, Egypt

The genus Campylobacter is of great importance to public health because it includes several species thatmay cause diarrhea. Poultry and poultry products are known as important sources of humancampylobacteriosis. A total of 533 samples from broiler chickens ;131 cloacal swabs, 39 chicken skin,39 chicken cecal parts and 78 chicken meat thigh and breast meat (39 of each) were obtained from retailoutlets, as well as, 246 stool swabs from persons attending the outpatient clinic of Al-Ahrar publichospital were examined. The isolation rate of Campylobacter species from chicken skin, thigh meat,breast meat, cecal parts, cloacal swabs and human stool samples were 30.8%, 38.5%, 30.8%, 41%,35.1% and 5.3%, respectively. The conventional biochemical tests were used for discrimination betweenC. jejuni and other Campylobacter species based on standardized hippurate hydrolysis test. C. jejuni wasisolated from cloacal swabs, skin, thigh meat, breast meat, cecal parts and human stool samples with theisolation rate of 45.7%, 50%, 46.7%, 41.7%, 81.3% and 76.9%, respectively. Real-Time PCR targetinghipO gene specific for C. jejuni was used for the confirmation of phenotypically identified 31 C. jejuniisolates. The results showed that the conventional culture methods and biochemical reactions were 100%in accordance with the results of PCR for identification and differentiation of C. jejuni.

Efficacy of Various Antimicrobials on Reduction of Salmonella and Campylobacter and Quality Attributes of Ground Chicken Obtained from Poultry Parts Treated in a Postchill Decontamination Tank

Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated. Samples (n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (10(8) CFU/ml) and C. jejuni (10(8) CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1, 4, 7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1% PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality.

Influence of Juniper (Juniperus communis) oil on growth performance and meat quality as a natural antioxidant in quail diets

1. This study aimed to evaluate the effects of juniper oil on growth performance and meat quality in quails to determine its use as a safe and natural method to reduce overdependence on the use of antibiotic.2. A total of 1000 1-d-old Pharaoh (Coturnix coturnix Pharaoh) quails, including both males and females, were divided into 4 groups containing 250 quails and treated as follows: (1) a control group with 0 mg volatile oil/kg diet; (2) 100 mg/kg juniper oil; (3) 150 mg/kg juniper oil and (4) 200 mg/kg juniper oil. The diets were prepared fresh for each treatment. The experiment was carried out for 42 d.3. The results of the study showed that supplementation with juniper oil (100 and 150 mg/kg) caused a significant increase in live weight, live weight gain and carcass yields during the growing and finishing periods. Feed intake and feed conversion ratio were not significantly influenced by treatments.4. The quails given rations containing juniper oil had reduced thiobarbituric acid levels in raw thigh meat samples at different storage times. Juniper oil was found to have significant antioxidant activity and prevented lipid oxidation in stored meat.5. In conclusion, natural antioxidants such as a juniper oil can be used instead of synthetic antioxidants to retard lipid oxidation in animal diets to improve meat product quality and animal performance.

Adverse effects in broiler chickens fed a high lycopene concentration supplemented diet

Pozzo, L., Tarantola, M., Biasibetti, E., Capucchio, M. T., Pagella, M., Mellia, E., Bergagna, S., Gennero, M. S., Strazzullo, G. and Schiavone, A. 2013. Adverse effects in broiler chickens fed a high lycopene concentration supplemented diet. Can. J. Anim. Sci. 93: 231–241. The present investigation was designed to assess the effects of the administration of a high dietary lycopene dose to broiler chickens on growth and slaughter performances, haemato–biochemical parameters, antioxidant enzymes, histological lesions and lycopene accumulation in the tissues. Thirty-six 1-d-old male Hubbard broiler chicks were examined and divided randomly into two groups (three replicates for each dietary treatment): the Control group, which received a basal diet, and the Lycopene group, which received the basal diet supplemented with 500 mg lycopene kg−1diet. The experimental period lasted 35 d and growth performance was recorded on a weekly basis. At the end of the experiment (day 35), blood samples (n=12) were collected from the femoral vein. Erythrocyte and leukocyte numbers were assessed and the heterophil-to-lymphocyte ratio was determined. The alpha-1-acid glycoprotein, lysozyme, total protein and the electrophoretic patterns were evaluated in serum samples. Nine chickens per group were slaughtered to measure the carcass yields and the weight of the liver, spleen, bursa of Fabricius and thymus. Spleen, liver, and bursa of Fabricius samples were collected for histological examination and fixed in 10% neutral buffered formalin. The lycopene concentration, thiobarbituric acid reactive substances (TBARS) and chemical composition were assayed in breast meat and thigh samples. The TBARS, glutathione content, catalase and superoxide dismutase activity were measured in liver and kidney samples. The high lycopene concentration supplemented diet did not affect the birds’ growth, slaughter performance or antioxidant enzymes in the breast meat, thigh meat, liver and kidney samples. The concentrations of lycopene in the breast and thigh of the lycopene-supplemented group were 0.10±0.05 mg kg−1and 0.42±0.35 mg kg−1, respectively, while no lycopene was found in the Control group. Spleen and bursa of Fabricius of birds fed a diet supplemented with a high level of lycopene showed weight decrease (P<0.05) and degenerative lesions (P<0.05). Moreover, lycopene supplementation reduced the serum protein concentration, albumin, alpha and the gamma globulin serum concentration (P<0.05).

Effect of a rosemary and oregano volatile oil mixture on performance, lipid oxidation of meat and haematological parameters in Pharaoh quails

1. This study was conducted to determine the utility of a volatile oil (VO) mixture in quail diets as a natural growth promoter. Different levels of VO mixtures, derived from rosemary and oregano, were added to a basal diet to determine the effects of the mixture on live weight (LW), live weight gain (LWG), feed intake, feed conversion ratio (FCR), carcase yield (CY), lipid oxidation level in thigh meat samples, and blood constituents. 2. A total of 880 one-day-old Pharaoh (Coturnix coturnix Pharaoh) quails, including both males and females, were divided into 4 groups containing 220 quails and treated as follows: (1) a control treatment with 0 mg VO/kg of diet; (2) 100 mg/kg rosemary VO plus 100 mg/kg oregano VO (50:50%); (3) 140 mg/kg oregano VO plus 60 mg/kg rosemary VO (70:30%); and (4) 60 mg/kg oregano VO plus 140 mg/kg rosemary VO (30:70%). The diets were prepared fresh for each treatment. The experiment was carried out for 42 d. 3. The results of the study showed that the highest concentration of rosemary oil (140 mg/kg) caused a significant increase in live weight, live weight gain and carcase yields during the growing and finishing periods. However, feed intake and FCR were not significantly influenced by treatments. 4. The quails fed with rations containing the VO mixture derived from rosemary and oregano had reduced thiobarbituric acid levels (TBA) in raw breast meat samples at different storage times. There is possibly a synergistic effect between oregano and rosemary volatile oils in preventing lipid oxidation in stored meat. 5. In this study, the haemoglobin (PCV) and haematocrit values and the heterophile/lympohocyte (H/L) ratio increased in the blood samples taken from Treatment 2. 6. In conclusion, a volatile oil containing a mixture of rosemary and oregano oils could be a potential natural growth promoter for quails, depending on the plants from which the VOs were extracted, the dosage and the synergetic effects of the mixture.

Effect of dietary fish oil on n-3 fatty acid content of meat from broiler chickens fed low protein diets

An experiment was carried out to evaluate the effects of dietary fish oil and crude protein (CP) levels on fatty acid composition of the thigh and breast tissues of broiler chickens. Four hundred and fifty, 1-day-old mixed-sex broiler chicks were used in a completely randomised design with factorial arrangement consisting of two dietary CP levels (21 v. 18.0% and 19 v. 17.1% for grower and finisher diets, respectively), and three levels of fish oil inclusion (0, 2 or 4%). Specific increases in eicosapentaenoic acid (EPA, 20 : 5) and docosahexaenoic acid (DHA, 22 : 6) were observed in breast and thigh tissues as a response to increased fish oil supplementation. The n-6 : n-3 fatty acid ratio in breast and thigh meat samples decreased (P < 0.05) in birds fed low protein diets, but dietary protein level led to no alteration in the total n-3 fatty acids of the tissues (P > 0.05). Thigh tissue of chickens fed low protein diets had a higher concentration of DHA (P < 0.05), while the DHA and EPA concentrations in breast tissue were not affected by dietary protein level (P > 0.05). Results of the present study showed that fish oil can be used to fortify EPA and DHA levels in chicken meat and there is an interaction between dietary fatty acids and protein level on meat oxidative stability, and a reduction in dietary protein level may lead to a better oxidative stability of chicken meat.

Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize–wheat–soya diet supplemented with vitamin C at 280 and 560mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3mg/kg for 5weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenised yeast was more effective in the enrichment of meat with Se than was selenite. Both Se sources increased the activity of glutathione peroxidase and the oxidative stability of the meat.

The effect of various iodine supplementations and two different iodine sources on performance and iodine concentrations in different tissues of broilers

1. The objective of this study was to determine the influence of iodine (I) supplementation of feed, within the range of the European guidelines, on the performance of broiler chickens and I transfer into different organs and tissues, especially meat. The main emphasis was to assess whether broiler meat could be enriched and used as an I source in human nutrition. 2. Two experiments were performed, one with KI and the other with Ca(IO3)2. For each experiment, 288 d-old broiler chicks were divided into 4 groups (72 birds/group) and fed on diets with supplementations between 0 and 5 mg I/kg feed. The birds were reared to 35 d of age under standard conditions. Six birds per group were slaughtered at 35 d and samples of blood, thyroid gland, liver, pectoral and thigh meat taken. 3. Iodine treatment did not significantly affect the growth and slaughter performance of the broiler chickens. In all investigated parameters, I concentrations increased significantly with increasing I intake of the animals. The lowest I concentrations were measured in the meat, but they were considerably higher in blood serum, liver and thyroid gland. Since the I content of meat was still low in the highest supplemented group (highest median concentration: 67·8 µg I/kg thigh meat), there is no evidence that this could substantially improve I supply in human nutrition.

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

This work is carried out to evaluate the effect of frozen storage andcooking methods on the quality of chicken meat. The highest moisture losseswere observed in chicken breast and thigh meat samples cooked by themicrowave method. Also, all the investigated cooking methods of the samesamples reduced their total protein, nitrogenous compounds and total lipids,especially after boiling. The loss by cooking methods increased as the time offrozen storage increased. The extracted fat of frozen stored chicken thigh meatsamples exhibited higher acid, peroxide and TBA values than those of breastfat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozenstored chicken breast and thigh meat samples cooked by roasting. Moreover,the lowest losses of the same amino and fatty acids were noticed in the samesamples cooked by pressure cooking. The results indicated that either fresh orfrozen stored chicken breast and tight meat samples cooked by boiling andpressure cooking methods were significantly with better for tenderness andjuiciness than samples cooked by other cooking samples.

약용식물 추출물 급여가 닭 다리육의 항산화 기능에 미치는 영향

항균 및 항산화 활성을 갖는 약용식물 추출물을 육계에 급여하는 과정에서 약용식물이 갖는 항산화 활성이 계육에 전이될 수 있는가를 확인하기 위하여 다리육을 냉장 저장하면서 항산화 활성과 관능적 특성 변화를 조사하였다. 약용식물 추출물을 0.3%와 1%로 첨가한 사료를 급여시킨 육계의 다리육에서 수분, 조단백질, 조지방 및 조회분의 함량은 차이를 보이지 않았으나, 다리육의 총 페놀 함량을 측정한 결과 처리구가 대조구에 비해 유의적으로 높았으며, 0.3과 1.0% 처리구간 차이는 발견되지 않았다. 닭 다리육의 DPPH 라디칼 소거능은 0.3% 및 1.0% 약용식물 추출물 첨가군에서 대조군보다 약간 높은 라디칼 소거능을 보이는 것으로 나타났다. 또한 TBARS 값은 0.3% 및 1.0% 첨가군의 경우에는 대조군에 비하여 약간 높은 TBARS 값으로 시작하였으나 저장기간에 따른 변화를 보면 대조군에 비해서는 다소 낮은 TBARS 값을 유지하는 것으로 나타났다. 관능검사 결과를 보면 저장 7일 이후에 색, 맛, 냄새 그리고 종합적 기호도에서 약용식물 첨가군이 대조군에 비하여 다소 높은 관능점수를 얻어 계육의 저장 중 산화적 변질이 급여한 약용식물 추출물에 의해 감소되는 것을 확인할 수 있었다.

Effects of humic substances supplementation provided through drinking water on performance, carcass traits and meat quality of broilers

The present study aimed at evaluating the effects of different doses of humic substances (HS) in waterer pan on broiler performances and meat quality. For the trial, 480 chicks (ROSS 308) were allocated into four groups (HS0, HS150, HS300 and HS450) of 120 equally mixed-sex birds, each receiving a drinking water supplemented with 0, 150, 300 and 450 ppm of a humic acid (provided by 0.0%, 0.5%, 1.0% and 1.5% of HS, v/v) respectively. At the age of 21 and 42 days, feed consumption and live weight were taken. At the age of 42 days, 16 birds per treatment were slaughtered, dressing percentages, digestive tract traits were evaluated and samples of breast (pectoralis major) and thigh (iliotibialis) meat were taken to evaluate the changes in colour characteristics (CIE L*, a* and b*) and chemical composition. The body weight gain increased by the HS300 in relation to the HS0 and HS450, and decreased by the HS450 in relation to the HS0. The feed consumption of birds in the HS450 and feed efficiency of birds in the HS300 were lower and higher than those in the other treatments respectively. The carcass weight of broilers in the HS150 and HS300 were higher than those of in the HS0 and HS450. The carcass weight decreased by the HS450 in relation to the other treatments. The dressing percentage increased by the HS150 in relation to the HS450. The HS450 resulted in breast and thigh meat colour that were lighter than those found in the HS0 birds. The HS450 increased fat content of thigh meat in relation to the HS0. It was concluded that the humic acid supplementation at 300 ppm and 450 ppm appears to have a measurable impact on live performance improving feed efficiency and lightness of breast and thigh meat colours in broilers respectively.

Potential used of near infrared reflectance spectroscopy to predict meat physico-chemical composition of guinea fowl ( Numida meleagris) reared under different production systems

Near infrared reflectance spectroscopy (NIRS) was evaluated as a tool to predict the physico-chemical composition of samples of Guinea fowl ( Numida meleagris) breast and thigh meat. Two different production systems were studied (confinement versus free-range) using 60 animals. The breast and thigh pieces were extracted from the carcass of each animal and analysed according to the official reference methods to determine the content in ash, fat, protein, WHC (water holding capacity), and DM (dry matter). All the samples were scanned to obtain their near infrared reflectance spectrum, using a 19-filter device that reads in the wavelength range of 1445–2348 nm. Multiple linear correlation (MLR) was used as a statistical model to predict the physico-chemical composition. The best prediction equations were obtained for the fat and protein calibrations, with SEc = 0.310 and R C 2 = 0.961 for fat, and SEc = 0.640 and R C 2 = 0.95 for protein. The validation of the equations was also good for fat and protein (SEvc = 0.2179 and 1-variance ratio (VR) = 0.8342, SEvc = 1.9609 and 1-VR = 0.7609, respectively). The worst prediction equations were for the WHC and ash content, with SEc = 1.49, R C 2 = 0.759 , SEvc = 4.1711, 1-VR = 0.392, and SEc = 0.030, R C 2 = 0.899 , SEvc = 0.3421, 1-VR = 0.4631, respectively.

The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

Thirty-six 12-week-old turkeys were distributed into six groups and were raised for 4 weeks on rations containing 0%, 0.5% or 1.0% dehydrated rosemary leaves as antioxidant in the presence of α-tocopheryl acetate from 10 to 300 mg/kg. Following slaughtering, breast and thigh meat samples, raw or cooked, from all six groups were collected to be refrigerated at 4°C for 9 days. All stored samples were submitted to analysis for their concentration in malondialdehyde (MDA), a lipid oxidation marker, and α-tocopherol. The results showed that the rations containing 300 mg/kg α-tocopheryl acetate increased the mean α-tocopherol content of the breast and thigh significantly (P <0.05) compared with the respective control values. No significant (P>0.05) changes could be observed in the α-tocopherol content of breast and thigh of turkeys consuming rations containing up to 1% dehydrated rosemary leaves. The refrigeration of the meats led to spontaneous increase in the MDA content of the breast and thigh meat samples. Samples from turkeys fed rations containing 300 mg/kg α-tocopheryl acetate showed the lowest mean levels of MDA after the 9-day refrigerated period. The incorporation of rosemary in the rations led to a modest decrease in the formation of MDA in the meats compared with the respective mean control values. The combination of α-tocopheryl acetate and rosemary was not associated with an additional decrease in MDA formation.

Effect of species and genotype on the efficiency of enrichment of poultry meat with n−3 polyunsaturated fatty acids

The effect of poultry species (broiler or turkey) and genotype (Wrolstad or BUT T8 turkeys and Ross 308 or Cobb 500 broilers) on the efficiency with which dietary long-chain n-3 PUFA were incorporated into poultry meat was determined. Broilers and turkeys of both genotypes were fed one of six diets varying in FA composition (two replicates per genotype x diet interaction). Diets contained 50 g/kg added oil, which was either blended vegetable oil (control), or partially replaced with linseed oil (20 or 40 g/kg diet), fish oil (20 or 40 g/kg diet), or a mixture of the two (20 g linseed oil and 20 g fish oil/kg diet). Feeds and samples of skinless breast and thigh meat were analyzed for FA. Wrolstad dark meat was slightly more responsive than BUT T8 (P = 0.046) to increased dietary 18:3 concentrations (slopes of 0.570 and 0.465, respectively). The Ross 308 was also slightly more responsive than the Cobb 500 (P = 0.002) in this parameter (slopes of 0.557 and 0.449). There were no other significant differences between the genotypes. There was some evidence (based on the estimates of the slopes and their associated standard errors) that white turkey meat was more responsive than white chicken meat to 20:5 (slopes of 0.504 and 0.289 for turkeys and broilers, respectively). There was no relationship between dietary 18:3 n-3 content and meat 20:5 and 22:6 contents. If birds do convert 18:3 to higher FA, these acids are not then deposited in the edible tissues.

Preservation of Spent Leghorn Hen Meat by a Drying and Salting Process

An alternative procedure was developed to preserve White Leghorn spent hen meat using a drying process after heavy salting with NaCl, a technique similar to the familiar preparation method used for South American beef charqui meats. With breast and thigh meat samples, the following hurdle measures were applied to inhibit microorganism growth: salting plus antioxidants, drying, and vacuum packaging. The products obtained were classified as being intermediate in moisture, having a relative long shelf life at room temperature with favorable production cost, and having a desirable taste as determined by a test panel.

Effects of crating and transport on stress and meat quality characteristics in broilers

Experiments were conducted to determine 1) whether different crating durations influence stress responses and meat quality in broilers, and 2) whether holding crated broilers after transport influences corticosterone (CORT) levels and meat quality. In a preliminary experiment, male broilers (n = 50) were held in crates (10 birds per crate) for either 0, 1, 2, 3, or 4 h prior to processing. Crating duration did not affect plasma CORT level, cooking loss, shear value of breast or thigh muscles, or carcass skin discolorations. Crating duration also did not affect the color (L*, a*, b*, chroma, and hue angle) of breast meat, but did change the color of thigh meat, with samples from the 3 h crating group having the highest hue values (P < 0.01). Corticosterone concentrations and hue values of thigh samples were positively correlated (P < 0.05, r = 0.244). In Experiment 1, broilers (n = 36) were crated for either 1 or 3 h, with 9 birds per crate. Crating time did not influence plasma CORT, epinephrine, or norepinephrine concentrations, initial pH, color, or texture of breast and thigh meat samples. In Experiment 2, broilers were crated (nine birds per crate) early in the morning and transported 3 h to the processing facility by truck. Nine crates of birds were held in a dark quiet place for 4 h prior to processing (H) and the remaining nine crates were processed immediately (NH). Corticosterone levels were significantly lower (P < 0.01) in the H group than in the NH group. Initial pH of thigh meat of the H group was also significantly lower (P < 0.01), although breast meat pH was not affected by treatment. Holding had no effect on shear values, color (breast and thigh), or total heme concentration (thigh). There was a significant correlation (P < 0.01, r = 0.302) between CORT levels and hue values of thigh meat. These results suggest that higher preslaughter stress levels in broilers could influence the color of thigh meat, although overall meat quality was not affected under the conditions of this study.

Residual glutamic‐oxaloacetic transaminase (GOT) activity in thermally processed poultry and poultry products as an indicator of end‐point temperatures

AbstractGlutamic‐oxaloacetic transaminase (GOT) activities in chicken and turkey thigh and breast meat samples, thermally processed at 60–84°C in a model heat‐treating system, were evaluated for use as indicators of end‐point cooking temperatures (EPT). Wings, breasts, thighs and legs from commercially cooked, whole, roasted chickens and commercially processed products containing chicken and turkey meat were analyzed also to determine if residual GOT activities would indicate compliance with recent FDA/FSIS EPT recommendations. Activities of samples processed in the model system decreased logarithmically with increasing temperatures. GOT activities were higher (P &lt; 0·05) in thigh meat than breast meat in both chicken and turkey samples; activities were higher in turkey than chicken. GOT values for chicken thigh and breast meat at 74°C, the FDA/FSIS recommended EPT for use by food handlers and retailers, were 735 and 164 Sigma‐Frankel units ml−1 (SFU ml−1), respectively. Values for turkey thigh and breast meat at this temperature were 1080 and 450 SFU ml−1, respectively. The range of activities was 7–13 SFU ml−1 in commercially prepared chicken products and 27–161 SFU ml−1 in turkey products. Analysis of these products showed adequate cooking and compliance with FDA/FSIS recommended EPT for retail sale. These data indicate that residual GOT activity in processed poultry has potential for use as an indicator of EPT.

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Abstract 1. Raw and cooked meat yields and the dry matter and fat contents of meat samples were determined on 144 carcases of Small White turkeys fed on diets that varied in nutrient density (ND) and energy to protein ratio (E:P). 2. High ND diets increased body weights, eviscerated carcase weights, relative carcase yields and carcase skin yield, but not breast or total meat yields. 3. Feeding a low ND diet to 6 weeks followed by diets with progressively increasing ND yielded performance and carcases with qualities comparable to feeding diets of constant medium or high ND; consequently cost savings could be made. 4. Increasing E:Ps reduced body weights, eviscerated carcase weights and carcase yields. Breast and total meat yields from male but not female carcases, and skin yield of female but not male carcases decreased with higher E:Ps. 5. The fat contents of breast and thigh meat samples increased with ND. The fat content of breast but not thigh meat decreased with higher E:P. Dry matter contents of meat samples did not vary consistently with changes in fat content.

Amino Acid Composition of Breast and Thigh Meat from Broilers Produced in Four Locations of the United States

ABSTRACTBroiler breast and thigh meat samples from birds grown and processed in four locations of the United States were analyzed for amino acid composition. On a percent protein basis amounts of valine, leucine, isoleucine, and histidine were significantly greater (p &lt; 0.01) in breast meat and glycine, hydroxyproline, hydroxylysine, threonine, and serine were greater in thigh meat. Area of production and/or related management practices appeared to influence the concentrations of about half the amino acids. Meat from male broilers had more hydroxyproline than did meat from females.