EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals

Kaić, Ana; Janječić, Zlatko; Žanetić, Andrija; Ugarković, Nikolina Kelava; Potočnik, Klemen

doi:10.3390/ani11041095

Cited by 5 publications

(6 citation statements)

References 12 publications

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“…After measuring, the samples were divided into 2 groups taking into consideration the volume of drip loss (low ≤2% and high >2% drip loss). The basis for dividing samples into 2 groups were considered on the basis of own experiences and literature data ( Saelin et al, 2017 ; Kaić et al, 2021 ). The drip loss above 2% is considered as excessive and economically unfavorable ( Gorsuch and Alvarado, 2010 ).…”

Section: Methodsmentioning

confidence: 99%

“…Similar studies, according to myopathies of WS or WB, were made for analysis of the effect of ultimate pH on chicken meat quality ( Alnahhas et al, 2016 ; Beauclercq et al, 2017 ). It must be underlined that higher drip loss like in PSE meat is very important parameter related to water holding capacity and technological as well as sensory quality ( Garcia et al, 2010 ; Saelin et al, 2017 ; Kaić et al, 2021 ). The amount of excessive drip loss affects both qualitative and quantitative aspects of a muscle, and causes significant economic losses in the meat industry ( Saelin et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

“…The amount of excessive drip loss affects both qualitative and quantitative aspects of a muscle, and causes significant economic losses in the meat industry ( Saelin et al, 2017 ). Therefore, research is being conducted on the determinants of drip loss and its limitation ( Kaić et al, 2021 ). Drip loss effect on meat quality by applications of metabolomic analysis of exudate has not been studied from that perspective.…”

Section: Introductionmentioning

confidence: 99%

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Metabolomic analysis indicates that higher drip loss may be related to the production of methylglyoxal as a by-product of glycolysis

et al. 2022

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The aim of the present study was to assess applicability of metabolomics analysis of exudate from chicken breast muscle to explanation of differences in drip loss. The research was carried out on the skinless breast fillets sourced from 60 broiler carcasses (7-wk-old male Ross broilers). In the meat samples the pH value, color parameters, drip loss, chemical composition, and sensory quality were evaluated. After measuring, the samples were divided into 2 groups taking into consideration the volume of drip loss (low ≤2% and high >2% drip loss). The muscle juice samples were collected during 24 h muscle storage and metabolomic analysis was performed. The results showed that chickens with higher drip loss were characterized by heavier carcasses. The meat with higher drip loss proved to be more acid, lighter, less red, and more yellow with higher level of glucose as well as glycolytic potential. That meat was also characterized by lower cooking loss, protein content and worse overall sensory quality as well as oxidation of lipids. The metabolomics analyses have shown that in the group with higher drip loss from muscle tissue the increase of metabolism of energy transformations taking place in muscle tissue after slaughter was observed and that differences between groups are related to 11 metabolic pathways, mainly carbohydrate metabolism (glycolysis, gluconeogenesis, pentose phosphate pathway) adenine and adenosine salvage, adenosine nucleotides degradation, arsenate detoxification, methylglyoxal degradation. Finally, the results indicate that in the group with higher drip loss and with deeper glycolysis, more methylglyoxal (as a by-product of carbohydrate metabolism) is produced which may lead to changes of muscle proteins properties and contribute to an increase in drip loss.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Metabolomic analysis indicates that higher drip loss may be related to the production of methylglyoxal as a by-product of glycolysis

et al. 2022

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“…Meat pH was analyzed (one measurement per fillet) by using a Thermo Scientific Orion Star ™ A221 portable pH meter with a spear tipped probe (Thermal Scientific Orion 8163BNWP) (Thermo Fisher Scientific, Waltham, MA 02451, United States) that penetrated the cranial end of the intact breast muscle. Drip loss was analyzed by using a EZ-driploss method (Kaić et al, 2021). One cylindrical muscle core (2.5 cm diameter) was removed from the cranial side of the breast meat and trimmed to a similar height.…”

Section: Breast Meat Quality Measurementsmentioning

confidence: 99%

Effects of tannic acid supplementation on growth performance, gut health, and meat production and quality of broiler chickens raised in floor pens for 42 days

et al. 2022

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A study was conducted to investigate the effects of tannic acid (TA) supplementation on growth performance, gut health, antioxidant capacity, gut microbiota, and meat yield and quality in broilers raised for 42 days. A total of 700 one-day-old male broiler chickens (Cobb500) were allocated into 5 treatments with 7 replicates of 20 birds per pen. There were five treatments: 1) tannic acid 0 (TA0: basal diet without TA); 2) tannic acid 0.25 (TA0.25: basal diet+0.25 g/kg TA); 3) tannic acid 0.5 (TA0.5: basal diet+0.5 g/kg TA); 4) tannic acid 1 (TA1: basal diet+1 g/kg TA); and 5) tannic acid 2 (TA2: basal diet+2 g/kg TA). The dietary phases included starter (D 0 to 18; crumble feed), grower (D 18 to 28; pellet feed), and finisher (D 28 to 42; pellet feed). On D 18, the supplementation of TA linearly reduced body weight (BW) and average daily feed intake (ADFI) (p < 0.05), and on D 28, the supplementation of TA linearly reduced BW, average daily gain (ADG), and feed conversion ratio (FCR) (p < 0.05). Relative mRNA expression of genes related to mucin production (MUC2), tight junction proteins (CLDN2 and JAM2), and nutrient transporters (B0AT1 and SGLT1) was linearly increased by the supplementation of TA (p < 0.05). The supplementation of TA tended to linearly increase the relative abundance of the family Enterobacteriaceae (p = 0.08) and quadratically increased the relative abundance of the families Lachnospiraceae and Ruminococcaceae in the cecal microbial communities (p < 0.05). On D 36, the ratio of the phyla Firmicutes and Bacteroidetes was quadratically reduced by the supplementation of TA (p < 0.05). On D 42, bone mineral density and the lean to fat ratio were linearly decreased by the supplementation of TA (p < 0.05). On D 43, total chilled carcass weight was linearly reduced (p < 0.05), and proportion of leg weight was increased by supplementation of TA (p < 0.05). The supplementation of TA linearly reduced pH of the breast meat (p < 0.05) and linearly increased redness (a*) (p < 0.05). Although the supplementation of TA positively influenced gut health and gut microbiota in the starter/grower phases, it negatively affected overall growth performance, bone health, and meat production in broilers on D 42.

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“…In addition to inconsistencies of the used methodology, it is well known that the results of the drip loss methods used are highly dependent on the area sampled, its weight, the fiber direction of the sample, and the storage period [ 3 , 13 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat

Kaić

Janječić

Golub

et al. 2023

Animals

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The EZ-DripLoss method is relatively new gravimetric method that is used for the determination of excessive drip in meat. The literature reports diversity regarding the use of EZ-DripLoss methodology. In the standardized EZ-DripLoss method, drip loss is calculated as the change in the container weight, whereas in the modified EZ-DripLoss method, it is calculated as the change in sample weight. This technical note aimed to research the relationship between these two methods on chicken breast meat (40 broilers from the line Ross 308) during the measurement interval of 24, 48, and 72 h. The results showed statistically a significant positive linear increase in drip loss values regardless of the used method during all of the investigated measurement intervals. At 24, 48, and 72 h of storage, the average drip loss in the weighed samples was 0.77, 1.40, and 2.23 percentage points greater than in the not weighed samples (p < 0.0001), respectively. A strong and positive estimate of correlation coefficients between the drip loss of weighed and not weighed samples was found after 24 h (r = 0.95), 48 h (r = 0.92), and 72 h (r = 0.86). This technical report indicates that the used EZ-DripLoss methodology highly influences the drip loss in chicken breast meat and the comparisons of the EZ-DripLoss results should be performed with great caution.

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EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals

Cited by 5 publications

References 12 publications

Metabolomic analysis indicates that higher drip loss may be related to the production of methylglyoxal as a by-product of glycolysis

Metabolomic analysis indicates that higher drip loss may be related to the production of methylglyoxal as a by-product of glycolysis

Effects of tannic acid supplementation on growth performance, gut health, and meat production and quality of broiler chickens raised in floor pens for 42 days

Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat

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