Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat

Abstract

Poultry meat is the world's most widely produced animal protein, with an estimated 103,498 metric tons (ready-to-cook equivalent) production for 2020. The United States leads the poultry meat production, followed by China, Brazil, and the European Union (USDA, 2019). Lipid oxidation of meat and meat products limits their quality and acceptability. For the meat industry, lipid oxidation affects mainly mechanically deboned chicken meat (MDCM) since the mechanical deboning process is performed by grinding meat and bone together (Hrynets et al., 2011).MDCM lifespan (frozen at or below −18°) does not usually exceed 90 days (Gomes et al., 2003). MDCM rapid oxidation and quality reduction, even frozen, are caused by unsaturated fats, air

Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study

“…The formulations with PA-MD 1.50% and 2.50% presented satisfactory inhibitory results compared with the negative control, and both demonstrated inhibitory results that were higher than those that were obtained with NO2, the inhibitor that is most widely used in the meat products industry. Compared to NO2, PA is a natural ingredient with great potential for application in the meat industry, both for its antimicrobial and antioxidant potential, especially with its chelating power [27,45]. In this sense, a new Figure 5 shows C. perfringens growth curve of sausage formulations that were adjusted to the logistic model, presenting a better visualization of the inhibitory effect of PA-MD, SS, and NO 2 against C. perfringens spores on sausages.…”