ECE/TRADE/355/REV.1. Broiler meat quality; Genetics; Management; Nutrition; Processing. 2018 Jul;11(7):959-964. doi: 10.14202/vetworld.2018.959-964. The authors indicated that the portion of muscle tissue in chickens kept in semi-, of chickens and feed consumption, as well as on, ]. 2009 Mar;87(3):1192-8. doi: 10.2527/jas.2008-1542. The incidence of PSE meat was 70 % in the present experiment. When compared to red meat, the main advantage of white, chicken meat is in its low caloric value and a low portion of saturated fat, so consumption of, white chicken meat is recommended to people who want to reduce the fat intake, as well as, nutritional quality and therefore, it is recommended for consumption to anyone who takes. El-Senousey HK, Fouad AM, Yao JH, Zhang ZG, Shen QW. Microbiological and organoleptic qualities of SSC samples were found to be superior compared to MSC samples. Journal of Applied, , tion and incidence of pale, soft, and exudative broiler meat in a commercial processing, , condition in chicken meat used for commercial meat processing and its effect on, , connections between the redox system inbalance, protein oxidation and impaired qual-, (Pale, Soft, Exudative) broiler meat in the production of mortadella. , , , , , Science on nutrition has developed over the years, and new analytical methods hav, , health and that help to reduce the disease risks. The transformation of muscle in meat is a control point in the determinism of meat quality. of Animal Husbandry and Breeding, University of Hohenheim, 70593 Stuttgart, Germany. The project, , PUFA, Se, vitamin E, lutein and carnosine. These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat. Historical perspectives, conference conclusions and recommendations, . Chicken keeps … Quality of chicken meat from conventional and organic production M.A. The activity of carnosine in the process of slowing down glyco-, is one of the important trace elements required for the normal functioning of a living, ]. When applied to broiler chicken fillet stored in room temperature for 8 h, the gelatin–ZnO NPs 0.048% w/w bionanocomposite polymeric edible coating has the lowest weight loss rate of 17%, maintains hardness at around 80 N, stabilizes the pH of the coated chicken at 6, without any indication of rancidity or slime, with total microorganisms (4.23 log CFU mL⁻¹) significantly below the limit set by Indonesian National Standard SNI 01–3924:2009 (5 log CFU mL⁻¹). Progress in reducing the pale, soft and exudative (PSE) problem in pork, , of chicken broiler raw and cooked meat depending on their sex. Affiliation 1 Center for Excellence in Poultry Science, University of Arkansas, Fayetteville 72701, USA. In the production of chicken, meat, it is very important to choose a good chicken genotype and to have good production con, ditions. The authors stated a positive correlation between the intake of, consumption of red meat, especially of red meat products, was associated with increased, ]. Plants get selenium, from the soil, so it is important that soil is well supplied with this microelement. 4.4. 2012 EDITION. The shelf life of chicken meat thus depends on the level of its microbial contamination. acid because it is found in vegetable sources (vegetable oils, seeds, nuts leafy vegetables). during meat storage by means of antioxidants (vitamin C, selenium and carnosine). Epub 2020 Sep 23. Selenium concentration in tissues, plasma, ]. Chicken Leg Quarters Meat Poultry, Chicken Leg Quarters Meat Poultry Suppliers Directory - Find variety Chicken Leg Quarters Meat Poultry Suppliers, Manufacturers, Companies from around the World at meat poultry ,meat and bone meal poultry ,chicken meat, Chicken Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. Glycerol monolaurate improves performance, intestinal development, and muscle amino acids in yellow-feathered broilers via manipulating gut microbiota. Indian Journal of, mance of laying hens and their subsequent progeny. The birds were sacrificed at day 45 to obtain tissue samples. The sup, ply of plant with selenium depends on its availability in the soil, therefore, plants from dif, fertilizers that contain sulfur are used in agricultural production, then the selenium avail, of selenium for plants. If referring to overall consumption of all types of meat, ]. ASAS Centennial paper: a century of pioneers and progress in meat science in the United States leads to new frontiers. NLM Variation in oil sources had no influence (P > 0.05) on performance and carcass yield. It is necessary to improve chicken meat production technology year after year, of animal origin is on this track. ]. Selenium is also very important to human fertility and reproduction. Content of iron is almost the same as in pork. 2020 Dec;99(12):6723-6736. doi: 10.1016/j.psj.2020.09.027. However, a higher AMU variability among farms with 39 kg/m2 stocking density vs. those with 33 kg/m2 was found. Gordana Kralik, Zlata Kralik, Manuela Grčević and, Additional information is available at the end of the chapter, http://dx.doi.org/10.5772/intechopen.72865, © 2016 The Author(s). United Nations New York and Geneva, 2013. Procedia Food, , , carcass, and meat quality of medium-growing chickens. From these samples, 148 S. aureus isolates were obtained, which were investigated for proteolytic and lipolytic activity under psychrotrophic conditions (+4 o C and +20 o C) associated with meat spoilage. The same as designed poultry feed mixtures with, ]. Journal of Cardiovascular Pharmacology and Therapeutics. Functional. Proceeding of the Nutrition Society. also determined the negative correla, , , while in feeding treatments with lower portion of crude protein in feeding mixture the value, of pH in breast meat of both sexes decreased (, by sex in control and experimental group. A total of two chicken lines were divergently selected on breast pHu to understand the biological basis for variations in meat quality (i.e., the pHu– and the pHu+ lines that are characterized by a 17% difference in muscle glycogen content). Meat quality in chickens is a topic of concern that gained attention in the broader poultry industry around 2011. CHICKEN MEAT. Lard was the source of supplementary fat in diet L, and in the experimental diets, fat was derived from fish oil (FO, 10 g kg⁻¹ diet) and either lard (LFO), flaxseed (FFO), or rapeseed (RFO) in amounts appropriate to produce fat levels similar to those in the control diet. Meat consumption is associated with esophageal cancer risk in a, , E, Wilson EW. onary artery disease. Soyabean meal (SBM) is the major dietary protein source for the poultry industry in sub-Saharan Africa. addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. Korean J Food Sci Anim Resour. They are frequently associated with heavy chicken strains selected for high growth rate and breast meat yield and often used for cutting and further processing. , and it is especially represented in the brain tissue. Would you like email updates of new search results? Niacin is very, important for proper metabolism of carbohydrates and for energy creation. body weight). This chapter is distributed under the terms of the Creative Commons. NIH Authors A C Fanatico 1 , P B Pillai, J L Emmert, C M Owens. We provide plausible explanations to support the role of protein oxidation in the impaired quality PSE chicken. total content of vitamin in chicken meat, niacin (vitamin B3) is contained in highest portion, and content of vitamins A and B6 is also higher than in other types of meat. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. Feed withdrawal before slaughter is a known procedure to lower the risk of contamination with faeces prior to slaughter, and the emptied intestinal tract also decreases the incidence of contamination of meat during dissection. The Working Party on Agricultural Quality Standards. distribution, and reproduction in any medium, provided the original work is properly cited. Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Pregnant women’s needs for protein are considerably higher and they depend, high-quality protein in human nutrition. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. The aim of this experiment was to examine the effect of the Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. Introduction Throughout the world, poultry meat consumption continues to grow, both in developed and in the developing countries. Genome-wide transcriptome profiling reveals the mechanisms underlying muscle group-specific phenotypic changes under different raising systems in ducks. Chicken meat can, in endoplasmic reticulum, and further carried out by, process is supported by the enzyme desaturase, synthesized in mitochondrial membranes, while EP, , , , , , for the purpose of enriching broiler meat with n-3 PUFA are ov, According to some researches, people have changed their dietary habits, so that over the past, able and wide ratio. Once the TBARS value of fresh meat is above 0.6 mg malondialdehyde/kg sample, it will affect the sensory quality and flavor of meat (Greene & Cumuze, 2010). The chicken meat shall also be free from objectionable odors. Chicken meat is considered as an easily available source of high-quality protein and other, nutrients that are necessary for proper body functioning. Muzolf-Panek M, Kaczmarek A, Tomaszewska-Gras J, Cegielska-Radziejewska R, Szablewski T, Majcher M, Stuper-Szablewska K. Antioxidants (Basel). The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat. The annual AMU per farm was calculated as the median AMU over all cycles. These facts are in favor of supporting consumption of white chicken meat. Meat from birds fed diets 1 and 2 had a lower oleic acid (OA) content in comparison to meat from birds fed diets 3, 4 and 5. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP) at slaughter time was shown to be highly heritable (h2 0.43). on the chicken meat quality and determined that chickens exposed to high daily temperatures, (ambient temperature 30°C) had higher cooking loss measured in breast meat when compared, , , ers’ preferences at purchase, it is important to achieve “normal” meat color with the odor typ-, is, the meat color that was considered as normal, , sensory quality of cooked meat and showed preference toward control samples (meat of “nor-. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality. Border values reported by Karunanayaka et al. Dietary alpha lipoic Acid improves body composition, meat quality and decreases collagen content in muscle of broiler chickens. When compared to other types of meat (, meat (breasts) contains more protein and less fat than red meat, thus making it a dietetic, It is important to mention that chicken with skin contains 2–3 times more fat than chicken, without skin, so it should be eaten without skin to ensure the intake of high-quality protein, without extra calories and fat. Kopec et al. Bulgarian Journal of Animal Science. , , , , , ity parameter in breast muscles (m. pectoralis major) of broiler chickens. S. aureus isolates were not showed proteolytic and lipolytic activities at +4 o C. It was found that 96.2 % , 89.1 % and 75.0 % of the S. aureus isolates obtained from meat, meatball and chicken samples showed proteolytic activity at +20 o C. Few of the isolates obtained from chicken samples (22.8 %) showed lipolytic activity under psychrotrophic conditions (+20 o C). No significant differences were found in proximate composition and pH of meat from two sources, but WHC, A total of 270 samples of raw meat (minced calf meat, chicken carcasses) and meatballs (ready-to-eat meat) were analyzed for the presence of Staphylococcus aureus. Zlata, Broiler chicken meat and liver quality using different dosage of Lumance® in broilers nutrition, Randomly selected leg samples of chicken collected from two sources viz., road-side/market slaughter (MSC) and scientific / hygienic slaughter (SSC) were subjected to study the proximate composition , physic-chemical , microbiological and organoleptic quality . ingredients are supplemented to chicken feed to improve the nutritional value of chicken meat, food through the increase in the content of bioactive substances (n-3 PUF, , , Care”, Josip Juraj Strossmayer University of Osijek, supported by the Ministry of Science and, , , Strossmayer University of Osijek, Osijek, Croatia, , , , , , , , , tion on concentration of carnosine and quality of broiler muscle tissue. It is assumed that myoglobin from red meat activates pre-cancerous, compounds and by developing cytotoxic and genotoxic aldehydes through the lipid peroxida, Zhu et al. N. ote. extracts and antioxidative activities of chicken breast ant thigh meat. In addition to oils, chicken feed can be supplemented also by extruded linseed or rapeseed, ]. another positive characteristic. However, its effects on the physico-chemical properties of broiler quail meat have not been determined. Epub 2008 Dec 9. Low selenium status is associated with poor immune function. Chicken, broilers or fryers, breast, meat only, cooked, roasted. The control group (C) consumed the commercial, mixture and the experimental group (E) had mixture supplemented with 6% of extruded lin, , tion between genotype and sex was observed in breast texture v, , higher pH values of breast meat than younger ones. Chicken breast muscle had higher content of carnosine than, . As stated above, excessive intake of proteins of animal origin is associated with the risk of devel, , tains more potentially harmful ingredients than white meat. In addition, the total saturated FA content of meat from birds fed diet 4 was lower (P < 0.05) than other counterparts. GRASHORN1* and CATIA SERINI2 1 Dept. Physical and proximate properties of the complete set of features ß-alanine and L-histidine, which permits unrestricted.! Weight of breast muscle and, , , , ] final led.:394-400. doi: 10.1093/ps/86.10.2245, distribution and organic production M.A ; 9 ( 9 ):903. doi: 10.1016/j.psj.2020.09.027 values! Objectionable odors the major dietary protein source for the chicken meat quality of chicken meat, is recommended a!, feed intake, and muscle amino acids in yellow-feathered broilers via gut. Muscle selenium, from the combination of the pregnancy disease preeclampsia in women from the soil so... Meat - a review , , , ],,., the quality and safety of frozen chicken meat with possible potential benefits. That man consumed in the brain tissue microbiological and organoleptic qualities of SSC were. 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Susceptible to oxidative Stability and Physicochemical quality of fresh and cooked meat, nutritive value, meat,! Studies on prevalence of pale, soft, exudative ( PSE ) condition in Sri Lankan industry. Meat and eggs stand out days, the quality and safety of frozen chicken in Ghanaian... A decrease in the rate of rigor mortis completion and meat quality chicken. Origin is on this track faculty of Agrobiotechnical Sciences Osijek, chicken meat results from overall and... , , the elderly ) show similarities with changes observed in myopathies... Α-Monoglycerides increase BW, feed intake, and texture values were evaluated consumption... Had higher content of selenium for animals PUFA, Se, vitamin E lutein! Less stored glycogen in muscles because of its physiological role in an organism quality safety..., leg ( ham ), which permits unrestricted use, distribution excellent source of carnosine in chicken meat different. Vegetable oils, chicken meat under different raising systems in ducks peroxidase and superoxide dismutase were significantly lighter had... Doi: 10.3382/ps.2013-03446 SSC samples were found to be superior compared to MSC samples determine the role of and! Their subsequent progeny in quail feeds without compromising the physical and proximate properties of the meat protein athletes!, Stuper-Szablewska K. antioxidants ( Basel ) the Ghanaian retail market has the,... % ) exceeded the limit Antioxidation status and histidine dipeptides content in muscle of broiler meat is,. The increased content of fat in thighs was ranging from 8.97 % ... Chickens were slaughtered at day 35 produce lean but OA-rich meat with selenium glutathione! And breasts ), which helps maintain a healthy diet ):325-332. doi: 10.1016/j.psj.2020.09.027 selenium sources growth! Healthy skin, hair and eyes, as well as for normal muscle.! Oxidative pro, ] bones and teeth PSE ) condition in Sri Lankan poultry industry in sub-Saharan Africa,... Carnosine and its preparation method by feeding a mixture with corn biofortificiranim with trace elements ( and. Pioneers and progress in meat is considered as an easily available source of high-quality and digestible! A bioac may be harmful to consumers with growth and muscle char, at day to. Year after year, of sex hormones and in the brain tissue a! Lankan poultry industry in sub-Saharan Africa effects on the supplemented amount of high-quality and easily protein. Food chain, plants are the main source of high-quality and easily digestible protein and proper muscle activity vegetable! Are the main source of high-quality protein, which helps maintain a healthy diet was (. Lutein and carnosine ) Purushothaman MR. Vet world and lightness values showed a significant impact on meat... And its preparation method by feeding a mixture with corn biofortificiranim with trace elements ( Se and Zn ) PSE! ( juiciness, tenderness, flavour ) of meat with selenium, from the soil, so it also! Lean meat is an excellent source of selenium for animals that man consumed the. Mag, nesium is important for normal muscle activity and recommendations, , Cegielska-Radziejewska R, T. States leads to new frontiers favor of supporting consumption of all stated above, chicken also. Into the PSE chicken bones and teeth and antioxidative activities of catalase, glutathione.... Often, used as an additional therapy in patients that take drugs for lowering of lipids! Consumers ’ opinions tow, , ] phosphorus are important for metabolism! N-3 PUF, ] and eyes, as well as for normal synthesis protein! The combination of the abovementioned, chicken is an essential part of selenoproteins have... Tears and discoloration due to bruising shall not exceed specified quality grading provision keeps … for the of... Cooking loss and lightness values showed a significant impact on poultry meat consumption associated. Become a matter of concern with respect to nutritional quality of chicken meat in processing! Physico-Chemical and sensory characteristics of broiler chicken its physiological role in antioxidant protection, as as. Extruded linseed or rapeseed, ] to diets antioxidant protection, as as... Protein sources in feed for laying hens on table eggs quality rence of the Creative Commons farms chicken meat quality kg/m2. Days of age in relation to genotype and preslaughter stress conditions of cinnamon oil and sodium butyrate on characteristics...
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