Sensory Qualities of Plant Protein Foods

Kai, Kai; Nolden, Alissa A.; Kinchla, Amanda J.

doi:10.1007/978-3-030-91206-2_11

Cited by 3 publications

(1 citation statement)

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“…The dietary yeasts supplemented groups were more appreciated in the consumer's preference score than in the control groups, indicating a positive modulative effect of yeasts dietary supplementation on the consumer's perception. Similar to our findings, Ma et al [51] show that supplementing SC could modulate the broiler meat elasticity, gumminess, and tenderness. In meat sensorial attributes, juiciness is generally correlated with the meat moisture content, but also could be influenced by the meat cutting processes.…”

Section: Discussionsupporting

confidence: 93%

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

et al. 2023

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The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism.

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Section: Discussionsupporting

confidence: 93%