The effect of season of transportation on the welfare of broilers and selected parameters of broiler meat quality

Babić, Jelena; Milićević, Dragan; Vranić, Danijela; Lukić, Mirjana; Petrović, Z

doi:10.5937/tehmesa1401046b

Cited by 5 publications

(5 citation statements)

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“…Meat is one of the most nutritious foods and is considered to be an essential element of diet by a large percentage of the world’s population to reach an optimal growth and development in humans. Among all animal-derived foods, poultry meat contains a large number of desirable characteristics, including low lipid content and high concentrations of polyunsaturated fatty acids (essential in human nutrition) [ 18 ]. Furthermore, chicken meat is an extensively acknowledged, essential-amino-acids-rich source of quality and cheap protein, which presents important minerals and vitamins (such as threonine, lysine, methionine, cysteine, and tryptophan) [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds

Ariza

González

Arbulu

et al. 2022

Foods

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The present research aimed to determine the differential clustering patterns of carcass and meat quality traits in local chicken breeds from around the world and to develop a method to productively characterize minority bird populations. For this, a comprehensive meta-analysis of 91 research documents that dealt with the study of chicken local breeds through the last 20 years was performed. Thirty-nine traits were sorted into the following clusters: weight-related traits, histological properties, pH, color traits, water-holding capacity, texture-related traits, flavor content-related nucleotides, and gross nutrients. Multicollinearity problems reported for pH 72 h post mortem, L* meat 72 h post mortem, a* meat 72 h post mortem, sex, firmness, and chewiness, were thus discarded from further analyses (VIF < 5). Data-mining cross-validation and chi-squared automatic interaction detection (CHAID) decision tree development allowed us to detect similarities across genotypes. Easily collectable trait, such as shear force, muscle fiber diameter, carcass/pieces weight, and pH, presented high explanatory potential of breed variability. Hence, the aforementioned variables must be considered in the experimental methodology of characterization of carcass and meat from native genotypes. This research enables the characterization of local chicken populations to satisfy the needs of specific commercial niches for poultry meat consumers.

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Section: Introductionmentioning

confidence: 99%

“…Poultry meat quality has been reported to be highly influenced by bird genetics [ 20 ]. Moreover, several husbandry factors, including feeding, breeding, and management (pre-slaughter, stunning, slaughter and post-slaughter procedures, chilling, and storage conditions) can somehow influence carcass and meat traits [ 18 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds

Ariza

González

Arbulu

et al. 2022

Foods

View full text Add to dashboard Cite

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“…Poultry meat is characterized by a low fat content and a relatively high content of polyunsaturated fatty acids. These parameters are regarded as beneficial for human health (Babic et al., 2014; Donma and Donma, 2017). Chicken cuts such as breast and thigh muscles are immensely popular on the retail market.…”

Section: Introductionmentioning

confidence: 99%

The effect of low-temperature thermal processing on the quality of chicken breast fillets

Karpińska-Tymoszczyk

Draszanowska

Danowska-Oziewicz

et al. 2020

Food sci. technol. int.

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The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

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“…Poultry meat is characterized by a low-fat content and a relatively high content of polyunsaturated fatty acids. These parameters are beneficial for human health, mainly because of a reduction in the risk of weight gain or obesity, cardiovascular diseases, and type 2 diabetes [25][26][27].…”

Section: Introductionmentioning

confidence: 99%

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020

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Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

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The effect of season of transportation on the welfare of broilers and selected parameters of broiler meat quality

Cited by 5 publications

References 0 publications

Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds

Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds

The effect of low-temperature thermal processing on the quality of chicken breast fillets

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

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