Influence of Age and Postchill Carcass Aging Duration on Chicken Breast Fillet Quality

Northcutt, J. K.; Buhr, R. J.; Young, L. L.; Lyon, C. E.; Ware, G. O.

doi:10.1093/ps/80.6.808

Cited by 50 publications

(40 citation statements)

References 12 publications

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“…Based on these findings, the pH value of the leg was shown to be higher than breast and wing. These results were consistence with those of Lesiak et al (1996) and Northcutt et al (2001), who reported that the pH value of leg meats was approximately 0.2-0.3 higher than that of breast meats of poultry. Geesink et al (1995) also reported that the rate of the temperature decrease and type of muscle were also important determinants of the decrease in pH post mortem.…”

Section: Phsupporting

confidence: 89%

Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

Gu¹,

Gu²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated -breast, 12 h; leg, 6 h; wing, 12 h at the 1 st analysis, frozen -breast, 12 h at the 2 nd analysis; leg, 24 h at the 1 st analysis; wing, 12 h at the 1 st analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the 1 st analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.

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Section: Phsupporting

confidence: 89%

Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

Gu¹,

Gu²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…In many experiments the Warner and Bratzler method of measuring the shear force is used for the evaluation of meat tenderness that may be considered as the most important trait from the aspect of quality (Northcutt et al, 2001;Schilling et al, 2003). Our experiment proved a significant effect of selenium form.…”

Section: Discussionmentioning

confidence: 60%

The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens

Sevcikova¹,

Skřivan²,

Dlouhá³

2008

Czech J. Anim. Sci.

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Lycopene is a carotenoid that is mostly present in vegetables and in some fruit species as a red pigment (pineapple, orange, grapefruit, tomato, sweet pepper, strawberry). Tomatoes and products from tomatoes are the main source of lycopene while the tomato skin is a rich source of lycopene. Lycopene is extraordinarily efficient in the control of degenerative diseases, it is a preventive against cardiovascular diseases and cancer of prostate gland, digestive tract, skin, it decreases a risk of the cancer of pancreas, uterine uvula, and it blocks the formation of noxious cholesterol. Many studies dealing with the importance of lycopene for human health and disease have been published. Blum et al. (2006) found that tomato-rich diet increased the HDL-cholesterol level. Napolitano et al. (2007) investigated the effects of lycopene on the induction of foam cell formation by modified LDL. Their findings suggest that lycopene may reduce the macrophage foam cell formation induced by modified LDL by decreasing lipid synthesis and downregulating the activity and expression of scavenger receptor activity. There exist few papers dealing with the effect of lycopene in poultry diet. The effect of lycopene on performance and quality of meat and eggs in Japanese quail was studied by AbstrAct: An experiment was conducted to determine the effect of lycopene on lipid profile and quality of meat of broiler chickens Ross 308 at a different form of selenium. 540 broiler cockerels were randomly divided into 6 groups: without lycopene supplement (groups C and E3), supplemented with 50 mg/kg lycopene (groups E1 and E4), supplemented with 100 mg/kg lycopene (groups E2 and E5) while the source of selenium was sodium selenite (groups C, E1, E2) and Se-enriched yeast (groups E3, E4, E5). The experimental period was from 14 to 35 days of broiler age and was terminated by slaughter. The organic form of dietary selenium increased (P ≤ 0.05) its content in breast meat (E3 -174.2 μg/kg, E4 -186.4 μg/kg, E5 -191.9 μg/kg) compared to selenite (C -125.4 μg/kg, E1 -123.3 μg/kg, E2 -128.5 μg/kg). The shear force of meat was higher (P ≤ 0.05) in groups receiving the organic form of Se (E3 -0.026 kN, E4 -0.025 kN, E5 -0.024 kN) in comparison with group C (0.017 kN), E1 (0.016 kN) and E2 (0.014 kN). Se in Se-enriched yeast reduced (P ≤ 0.05) the concentration of malondialdehyde in breast meat after 5 days of storage. There were no significant differences in concentrations of cholesterol, LDL cholesterol and lipase in plasma. The higher content of HDL cholesterol in plasma was recorded in groups supplemented with 50 mg of lycopene, followed by groups with 100 mg of lycopene and the lowest values were measured in groups without lycopene supplementation when the difference between group E1 (1.64 mmol/l) and E3 (1.51 mmol/l) was significant (P ≤ 0.05). Concentrations of LDL cholesterol showed an opposite trend. The lycopene supplement had a positive effect on the lipid profile of blood plasma of broiler chickens.

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“…In contrast, Ngoka et al (1982) reported no effect of sex on pH, water holding capacity, cook loss, or colour quality of turkey breast muscle. Also, Northcutt et al (2001) reported no difference in breast fillet shear values between sexes of broilers at 51 days of age. Froning et al (1978) studied colour attributes of the PMJ of turkeys as affected by age, gender, and genetic strain.…”

Section: Flaxseed Meal In Broiler Dietsmentioning

confidence: 92%

The Performance and Characteristics of Carcass and Breast Meat of Broiler Chickens Fed Diets Containing Flaxseed Meal

Shafey

Mahmoud

Hussein

et al. 2014

Italian Journal of Animal Science

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The effects of flaxseed meal (FSM) feeding on the performance (weight gain, feed intake and feed conversion ratio), carcass characteristics and pectoral muscles fillets [major (PMJ) and minor (PMN)] quality [shear force, pH and cooking water loss percentage (CWLP)] and colour [redness (a*), lightness (L*) and yellowness (b*)] were evaluated in a factorial design experiment with five graded levels of FSM (0, 20, 40, 60 and 80 g) and sex of broiler chickens from 21 to 39 days (d) of age. The addition of FSM to the diet did not affect the performance and carcass characteristics, but significantly (P<0.05) increased CWLP and reduced pH of the PMJ (80>20=0, and 80<60=40=20=0 g FSM/kg) and PMN (80>40=20=0 g and 80<60=20=0 g FSM/kg), and (P<0.01) increased a* value of the PMJ (80=60>40 g FSM/kg). The male birds had significantly (P<0.01) higher performance, L* value of the PMN and lower a* value of the PMN than females. The breast weight of males fed 20 g FSM/kg was significantly (P<0.05) higher than that of females. However, higher dietary levels of FSM/kg increased breast weight of females when compared with those of males. It was concluded that the addition of up to 80 g FSM/kg to the diet during 21 to 39 d did not affect the performance and carcass characteristics of broiler chickens, and that of 80 g FSM/kg increased CWLP and reduced pH of PMs. Sex of birds influenced the performance and characteristics of PMs.

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Influence of Age and Postchill Carcass Aging Duration on Chicken Breast Fillet Quality

Cited by 50 publications

References 12 publications

Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens

The Performance and Characteristics of Carcass and Breast Meat of Broiler Chickens Fed Diets Containing Flaxseed Meal

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