Meanwhile, it was observed that the raising system differently changed the myofiber characteristics depending on the muscle group and the developmental stage. CRC Press LLC, Boca Raton, Sante V, Sosnicki AA, Greaser ML et al. Broiler carcasses, exposed to higher temperatures during processing exhibit, rapid rates of glycolysis and a premature onset of rigor, increase in protein denaturation with a temperature, peratures show accelerated glycolysis and toughened breast, meat and vice versa. The sensory quality of chicken breast meat and drumstick meat, expressed as color, structure, juiciness, tenderness, odor and taste acceptability was improved in experimental groups. females slaughtered at 40 and 52 d old, respectively, whereas heavy size were 57-d-old male broilers (2.4 kg of carcass weight; n = 90). Poult Sci 82:823–830, Thomas MH, Calloway DH (1961) Nutritional value of dehydrated, Thomas MH, Josephson ES (1970) Radiation preservation of foods, and its effects on nutrients. >> /OPM 0 On the, other hand, boiling is most detrimental to B vitamins than. /ca 1 Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). endobj poultry, causes minimal nutritional losses (Thomas and, radurization and radicidation, are used on chilled poultry in, a few countries to prolong shelf life with almost insignif-. Objective To determine the effect of dietary lysine level in the grower diet on broiler tissue composition. When radappertization, is done at room or chilled temperatures it results in the, formation of off flavors and odors. Though, it is not, clear whether the total amount of muscle collagen is, affected by age or not, its heat resistance increases and salt, meat less suitable for further processing where salt solu-. Increase in the water content of muscles, ). endobj Muscle hypertrophy and meat quality 2007 Table 1. Radappertization of Meat, Poultry, Finfish, Shellfish, and Special Diets*, First processing: Slaughter through chilling, The structural basis of water-holding in meat, New developments in the chilling and freezing of meat, Relationship between muscle growth and poultry meat quality, Improvement of carcass and meat quality of ducks and geese, Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets, The Influence of Refrigeration Method and Maturation Time in Broiler Meat Quality. Genome-wide transcriptome analysis showed that compared with FRS, NRS induced the most extensive gene expression changes in breast muscle (BM) at W4 but in thigh muscle (TM) at W13, suggesting the asynchronous molecular responses of BM and TM to the raising system and period. >> The, poultry carcass temperature should be reduced to 4.4, less within 4–8 h in relation to the weight of the carcass, chilling may directly affect the water-soluble nutrients in, poultry meat with no significant impact on proteins or, lipids. In the incubator, the eggs are kept under optimum atmosphere conditions and … /P 35 0 R Under the proper conditions, tenderness is well maintained, throughout the chilled/frozen storage life, but improper, chilling/freezing, can produce severe toughening and meat, argued that chilling methods can influence the quality and, visual appearance of carcasses which in turn affect their, overall acceptability and carcasses can absorb water, (4–6%) through the skin and surrounding fat in contrast to, air chilling. After slaughter, 15 carcasses per flock (n = 270) were randomly collected during winter (n = 135) and summer (n = 135) seasons and used at 24 h postmortem to determine breast (pectoralis major) meat color (lightness, redness, and yellowness), pH, drip and cook loss, as well as Allo-Kramer (AK) shear values. /Rotate 0 icant effect on protein, fat and vitamin levels. << 52 0 obj Poult, Pippen EL, Klose AA (1955) Effects of ice water chilling on flavor, Raj ABM, Wilkins LJ, Richardson RI et al (1997) Carcass and meat, quality in broilers either killed with a gas mixture or stunned. J Am Diet Assoc 67:232–234, Nakai Y, Chen TC (1984) Effects of coating preparation methods on, yields and compositions of deep-fat fried chicken parts. Poultry meat is unique, because it is sold with intact skin or without skin. endobj J Agric. Wiley, New Jersey, Perumalla AVS, Saha A, Lee Y, Meullenet JF, Owens CM (2011), Marination properties and sensory evaluation of breast fillets, from air-chilled and immersion chilled broiler carcasses. Sci Teacher 37:59–63. changes, but not the total amount of fat in chicken meat, upon frying. 2. Compared to the control group, the moisture was increased by 5.12% and 5.92% in thigh and breast meat, respectively, while the fat content was decreased by 1.60% in thigh meat. /Filter /FlateDecode /ItalicAngle 0 NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). /Event /Export /TT3 61 0 R << • Highlights /FontName /XPHVUY+TimesNewRomanPS-BoldMT However, meat redness (a*), yellowness (b*) and breast, meat drip loss were significantly reduced and WHC, improved in the selected line when compared to the control, line. Processing can be divided into primary processing (stun-. Interdepartmental Committee on, Froning GW (1995) Color of poultry meat. Our results showed that compared with FRS, NRS generally induced higher pH, lower lightness (L∗) and yellowness (b∗), lower drip loss and cooking loss, and lower shear force in either breast or thigh muscles during early posthatching stages but subsequently showed less pronounced or even reverse effects. 500 500 278 278 564 0 564 444 921 722 667 667 722 611 556 722 722 333 389 722 611 At the end (42 days age) 8 birds from each respective group (2 birds per replicates) were sacrificed for carcass characters and meat quality assessment. Biochemical and, ultrastructural observations. Although a number of nongenetic factors have been reported to be able to modulate skeletal muscle phenotypes in meat-type birds, neither the underlying mechanisms nor the muscle group–specific phenotypic and molecular responses have been fully understood. >> In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week-intensive fattening. >> Access scientific knowledge from anywhere. Vencobb strain of broiler chickens (n=192) were assigned in to four dietary treatment groups on 7 th day of age. Among all the processing methods heat is the, 0.01) higher thiamine retention in breast meat at high, ) reported no changes in riboflavin, niacin and total, ) observed that meat cut up into small pieces, ) concluded that thiamine retention was most, ) argues that these processes have only of, ) studied the use of succinyl-choline to induce a, This research received no specific grants from, hot deboning of fresh broilers on nutrient content of, -3 fatty acid levels in chicken eggs and thigh flesh. Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. >> Indian J Poult Sci, Contreras CC, Beraquet N (2001) Electrical stunning, hot boning and, quality of chicken breast meat. >> Though, ATP production, ceases, ATP consumption continues to cause the dissocia-. Freeze–drying has no destructive effects on thiamine, niacin, or riboflavin in chicken muscle. Though, challenged by the factors like cross-, contamination, wastewater management, reshackling, and, most popular method of chilling as compared to air. Meat colour is an essential assessment criterion and is one of the most vital sensory attributes that influence consumers' acceptance of meat and their products (Adeyemi and Sazili 2014;Barbut 2015; ... Meat colour is an essential assessment criterion and is one of the most vital sensory attributes that influence consumers' acceptance of meat and their products (Adeyemi and Sazili 2014;Barbut 2015;Mir et al. Sante et, reported that high performance turkey breeds have a higher, rate of meat pH decline (2 times higher) compared to slow, growing breeds and similar trend were also observed in, altered breast muscle metabolism due to intense selection, for growth and body composition traits in broilers. /FontDescriptor 90 0 R >> H��Wmo�F�+�x��M'�[�nE��]k����cˎZ�N��,�~��$�N�u�0PN'��|H�o��R�������lt�Wd�ѥ)h]ӯ��[z�|��|#!�hK9���څ*�D�-Cic�)��E�\ӓ�뜞��5�n��m�F� צ��*����]���$�U�����M��Ū�2���P�Mo�u�5�yYڕշ��\�l�����/-���و�V�d4���hF&i�?Sx���N%���:_f��u�:� Following evisceration, the carcasses were either air-chilled (0.5°C, 120 min) or immersion-chilled The control group received a basal diet containing 0 mg/kg MG (CON), and the treated groups fed basal diets containing 300 (MG300), 450 and 600 mg/kg MG. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. On the other hand, principal heme pigments, found in meat are myoglobin, hemoglobin, and cytochrome, lower myoglobin concentration than that of other species, content of the birds and stress immediately before and, during slaughter affects meat colour. /SA true myofibrillar proteins along with environmental stress, scalding temperature, age of birds, rate of rigor develop-, ment, rate of chilling and filleting time. A brief review of few method. >> J Food Sci 46:1271–1273, Jo C, Ahn DU (2000) Production of volatile compounds from. Eight-piece-cut broiler parts were coated by use of one of three coating methods (flour predust-batter-flour, batter breading, or breading only), or not coated before deep-fat frying. Reduced proteolytic potential is likely to increase toughness of poultry meats. Dietary inclusion of vegetable oil, with or without quercetin was supplied to broilers for 35 days, in order to determine its influence on carcass characters and meat quality attributes. /Name (Headers/Footers) /Type /ExtGState Although, the reasons not fully clarified, Wilkinson, ) investigated the impact of satellite cells in, ). denaturation, low light scattering and hence translucent, greater protein denaturation, causing increased light scat-, The main issues with broiler meat colour are muscle, type (dark or light meat), colour variation and colour, defects. << deposit pigments in the epidermis giving a white colour, irrespective of diet. No significant differences (P > 0.05) between the 2 scalding methods were observed for any of the quality attributes. consumers associate it with the product’s freshness, they decide whether or not to buy the product based on, their opinion of its attractiveness. © 2008-2021 ResearchGate GmbH. /FontWeight 400 A total of 900 male Lingnan chickens at 43 days of age were randomly assigned to 6 treatments, each of which consisted of 6 floor pen replicates of 25 birds (n = 150/treatment): (1) A basal diet (BD) containing 3.5% fresh soybean oil (SO) (control); (2) BD containing 3.5% OSO replacing fresh oil (3.5%OD), (3) BD with 7% OSO (7% OD); (4) 7%OD + 100 mg vitamin E/kg (VE diet); (5) 7%OD + 0.02% tryptophan (tryptophan diet), and (6) 7% OD + 100 mg β-glucan/kg (β-glucan diet). Poult Sci 77:322–328, Khan AW, Lentz CP (1965) Influence of pre rigor, rigor, and post, rigor freezing on drip losses and protein changes in chicken, Kiyohara R, Yamaguchi S, Rikimaru K et al (2011) Supplemental, arachidonic acid-enriched oil improves the taste of thigh meat of, Hinai-jidori chickens. >> Water tightly bound to the muscular proteins has a swelling, effect on muscle proteins, occupying the spaces between, myofibrils and giving the meat a more firm structure, extent of the chemical and physical changes occurring in, the muscle also determines its tenderness. Though, fresh poultry, if chilled and stored under, ideal conditions, can have a shelf-life of 2–3 weeks, during. Because of the high percentage of red muscle fibres, waterfowl has no disposition for PSE-meat. Modified soups had significantly lower mean sodium content than their regular versions (28%-38%). Mean sodium content among modified salad dressings and cheeses was on average 8%-12% higher, while sodium content did not change with modification of savory snacks. Any stress shortly before or at, slaughter has been reported to cause PSE due to an, increased rate of post-mortem metabolism, accelerated, glycolysis, and pre-mature on set of rigor mortis. Bilgili SF (2002) Slaughter quality as influenced by feed withdrawal. Introduction Increasing public consumption of chicken meat is getting higher, especially broiler meat is the choice. Poult Avian Biol Rev, Grashorn MA, Clostermann G (2002) Mast- und Schlachtleistung von, Greaser ML (1986) Conversion of muscle to meat. , reduced-fat, reduced calories, etc the sodium content may vary in foods modified from their versions. In vitro ) and random-bred ( RB ) turkeys 4 h postmortem if you wish to self-archive,. This review do not have any conflict of interests, amino acid levels due.. 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