Poultry meat is among the most popular meats in the world because of its low price short production time and ease of preparation [] Chicken meat contains high levels of polyunsaturated fatty acids which make it susceptible to oxidative deterioration during storage [] Both raw and cooked poultry meats can be oxidized but cooked meat is more susceptible to oxidative changes than raw meat [3 4] Sep 18 2016With consumer awareness about food safety and quality there is a high demand for the preservative (synthetic)-free foods and use of natural products as preservatives Natural antimicrobials from different sources are used to preserve food from spoilage and pathogenic microorganisms Plants (herbs and spices fruits and vegetables seeds and leaves) are the main source of antimicrobials and

Meat Quality

Ashim Kumar Biswas Prabhat Kumar Mandal in Meat Quality Analysis 2020 Abstract Meat quality and safety are highly relevant issues for the meat industry worldwide as they are directly linked to public health and welfare Consumers want the meat they eat to not only taste better but also be safe nutritious and have an extended shelf life

Apr 04 2006All farms should submit water samples to a qualified laboratory for testing to establish a baseline for water quality This will help producers determine if and what water treatment might be warranted Water quality should be of concern to all poultry operations Poor water quality may interfere with digestion and subsequent performance

After 24 h treatment the greatest amount of soluble proteins was extracted in salt solution (BS24) and in alkaline solution (AL24) Meat soaking with 2% sodium chloride for 48 h showed the greatest impact on the solubility of myofibrillar protein fraction (BS48 Table 1) These results were expected due to proven action of Cl − ions in salt soaking [] and phosphate effect in alkaline

of the meat and the change in structure affects how light is reflected and absorbed and thus affects the visual appearance Color Stability of Fresh Meat High ultimate pH can affect the color stability of fresh meat because it affects enzyme activity and the rate of oxygenation Reducing enzymes are necessary to convert metmyoglobin back to

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder Muhammad Sajid Arshad a Zaid Amjad Muhammad Yasinb Farhan Saeed Ali Imrana Muhammad Sohaibc Faqir Muhammad Anjumd and Shahzad Hussaine aDepartment of Food Science Nutrition and Home Economics Government College University Faisalabad Pakistan

Meat Pigment Chemistry

nutritional quality By understanding the many factors that influence meat color we can manage color stability in meat products and maximize consumer quality perception Unlike plant product color the chemistry of meat color is primarily the chemistry of one pigment called myoglobin Myoglobin is a complex protein similar in function to the

Aug 21 2015Introduction The quality attributes of meat products deteriorate due to the lipid oxidation during processing and storage Lipid oxidation is responsible for development of primary and secondary oxidation products reduction in nutritional quality as well as changes in flavor (Maqsood and Benjakul 2011a) which can precipitate health hazards and economic losses in terms of inferior product

Binders and Extenders--Non-meat ingredients that are added to sausage products for one or more of the following reasons: (1) improve cooking yields (2) improve slicing (3) improve flavor (4) reduce formulation costs (5) increase protein content (6) improve emulsion stability (7) improve fat binding (8) increase water binding

The sweet-dried chicken an intermediate-moisture meat (aw 0 7-0 8) was prepared by marinating ground chicken meat with 2% salt and 35% sugar level by weight of meat The mixture of sweet-dried chicken meat varied sugar types (sucrose fructose lactose and sorbitol) underwent drying (45C) and frying (120C) processes respectively The color (L* a* b*) browning intensity shear force

Factors Affecting Egg Quality Many factors affect egg quality Sometimes the cause is not a single factor but a combination of factors A few of these problems can be prevented or reduced by good hen management Producers should remember that genetics feed quality and environment play a role in egg quality The most reliable factor is age

Sep 27 2017The present research investigated the effects of pulsed electric fields (PEF) low PEF (LPEF 2 5 kV 200 Hz and 20 μs) and high PEF (HPEF 10 kV 200 Hz and 20 μs) on the quality of chicken breast at 1 and 4 days post-treatment and on the concentrations of minerals (phosphorus iron zinc and potassium) in raw and cooked samples

A total of 384 broiler chicken of same hatch and uniform body weight were used to assess the role of saponins in meat quality The soapnut shell powder obtained from Sapindus mukorossi was used as a source of saponins Following a 4 2 factorial design broiler chicken diets were supplemented with four saponin levels (0 100 150 200 mg/kg diet) and each provided for 42 (0–42 day) and 21

May 19 2016Dry aging process is very costly because of high aging shrinkage (6 to15 %) trims loss (3 to 24 %) risk of contamination and the requirement of highest grades meat with The packaging in highly moisture-permeable bag may positively impact on safety quality and shelf stability of dry aged beef

Heat Treatment

One of the most common CCP's is the use of a heat treatment for products in the heat-treated shelf-stable heat-treated not shelf-stable and not fully cooked not shelf-stable categories The method of cooking and the temperature to which products are cooked significantly affect the lethality of the cooking process and the overall safety

An inter-laboratory study was performed to evaluate the performance of a method developed for the quantification of enrofloxacin in chicken meat Liquid-liquid extraction combined with a clean-up procedure based on solid-phase extraction followed by a liquid chromatography-tandem mass spectrometric method was used by three individual laboratories

Use of Antioxidants in Chicken Nuggets Manufactured with and Without the Use of Salt and/or Sodium Tripolyphosphate: Effects on Product Quality and Shelf-life Stability [2004] Clare Maria O`Sullivan Anna-Marie Lynch Patrick Brendan Lynch Denis Joseph Buckley et al

8 2 Processed meat in whole cuts or pieces Whole muscle or meat portions but not processed by mincer or cutter Processed meat in whole cuts or pieces Roast or marinated meats No cured meat colour May be sold cooked sliced or raw for subsequent cooking Cured meats Silverside leg ham pastrami Meat flesh including any attached bone containing no

NIOSH Health Hazard Evaluation Report: HETA-1993-0230-2405 Tyson Foods Monett Missouri pdf icon (evaluation of chloramine exposures during evisceration at a chicken processing plant) NIOSH Health Hazard Evaluation Report: HETA-1987-0110-1943 Columbia Farms Poultry Plant Columbia South Carolina pdf icon (evaluation of chloramine exposures

After 24 h treatment the greatest amount of soluble proteins was extracted in salt solution (BS24) and in alkaline solution (AL24) Meat soaking with 2% sodium chloride for 48 h showed the greatest impact on the solubility of myofibrillar protein fraction (BS48 Table 1) These results were expected due to proven action of Cl − ions in salt soaking [] and phosphate effect in alkaline

Obesity remains a major public health challenge Intermittent fasting continues to gain popularity compared to continuous energy restriction as a weight-loss approach for cardiometabolic health Studies to date comparing intermittent energy restriction (IER) and continuous energy restriction (CER

Apr 04 2006All farms should submit water samples to a qualified laboratory for testing to establish a baseline for water quality This will help producers determine if and what water treatment might be warranted Water quality should be of concern to all poultry operations Poor water quality may interfere with digestion and subsequent performance

ground chicken treated with grapeseed extract and refrigerated For storage periods of 0 4 8 and 12 role in determine the colour stability of meat and meat products (Luciano et al 2009) The hue angle Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage

Aug 21 2015Introduction The quality attributes of meat products deteriorate due to the lipid oxidation during processing and storage Lipid oxidation is responsible for development of primary and secondary oxidation products reduction in nutritional quality as well as changes in flavor (Maqsood and Benjakul 2011a) which can precipitate health hazards and economic losses in terms of inferior product

different aspects of a meat or poultry establishment's hazard analyses and support for the hazard analyses decisions when they perform the Hazard Analysis Verification (HAV) task in accordance with FSIS Directive 5000 6 Performance of the Hazard Analysis Verification (HAV) Task

Nov 28 2016Basic formulation of chicken meat biscuit was standardized after conducting preliminary trials and levels of refined wheat flour meat powder hydrogenated vegetable oil baking powder whole egg liquid monosodium glutamate (MSG) and salt were finalized on the sensory evaluation as per Table 1 For further studies various levels of wheat bran