• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Animal Bioscience
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• v.34 no.11
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• pp.1859-1869
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• 2021

Objective: The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods: Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results: The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion: The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.

• Animal Bioscience
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• v.34 no.4
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• pp.652-661
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• 2021

Objective: Wooden breast (WB) is a novel myopathy affecting modern broiler chickens, which causes substantial economic losses in the poultry industry. The objective of this study was to evaluate the effect of WB abnormality on meat quality, redox status, as well as the expression of genes of the nuclear factor-erythroid 2-related factor 2 (Nrf2) pathway. Methods: A total of 80 broilers (Ross 308, 42 days of age, about 2.6 kg body weight) raised at Jiujin farm (Suqian, Jiangsu, China) were used. Twelve unaffected (no detectable hardness of the breast area) and twelve WB-affected (diffuse remarkable hardness in the breast muscle) birds were selected from the commercial broiler farm according to the criteria proposed by previous studies. Results: The results indicated that WB showed histological lesions characterized by fiber degeneration and fibrosis, along with an increase of muscle fiber diameter (p<0.05). Moreover, higher pH value, lightness, yellowness, drip loss and cooking loss were observed in the WB group (p<0.05). Compared with the normal breast (NOR) group, the WB group showed higher formation of reactive oxygen species (p<0.05), increased level of oxidation products and antioxidant activities (p<0.05), accompanied with mitochondrial damages and lower mitochondrial membrane potential (p<0.05). Meanwhile, the relative mRNA expressions of Nrf2 and its downstream antioxidant genes including heme oxygenase-1, NAD(P)H qui none dehydrogenase 1, glutathione peroxidase, superoxide dismutase, and glutamate-cysteine ligase were higher than those of the NOR group (p<0.05). Conclusion: In conclusion, WB myopathy impairs meat quality by causing oxidative damages and mitochondrial dysfunction in broilers, even though the activated Nrf2/antioxidant response element pathway provides protection for the birds.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.987-997
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• 2016

The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slow-growing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (p<0.05). FG had the higher breast yield, whereas SG had the higher thigh-drumstick yield (p<0.05). The O system resulted in a higher amount of abdominal fat (p<0.05). In addition, the O system values were higher for dry matter, crude ash, crude protein, and $pH^{15}$ values in breast meat, and for crude ash, crude protein, and $pH^{15}$ values in drumstick meat (p<0.05). In addition, total saturated fatty acids, total mono-unsaturated fatty acids, and total omega 3 were significantly higher in the O system than in the C system. Thus, the O system showed a positive advantage compared to the C system regarding female chicken meat quality, primarily within the ash, protein, and total omega 3 fatty acid profiles. In conclusion, the present study indicated that the main factor affecting the carcass characteristics of female chickens was genotype, whereas the organic system contributed to enhanced meat quality. These findings provide a better understanding of the relative roles of genotype and production systems in female broiler characteristics, and might aid producers in designing their facilities to optimize yield and quality while maintaining acceptable animal welfare standards.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.239-253
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• 2021

This study investigates the metabolomic changes in breast and thigh meat from Cobb and Ross 308 chickens regarding the rearing environment. One-day-old Cobb and Ross broilers were raised for 35 days in conventional and animal welfare farms with, amongst others, different floor sizes, stock densities, and ammonia concentrations. One-dimensional ¹H nuclear magnetic resonance, orthogonal partial least squares-discriminant analysis (OPLS-DA), and pathway analyses were performed to analyze the metabolomic properties of broiler meat. For breast meat, only those from the Ross strain could be separated according to the environment in the OPLS-DA plot. Ross breast meat from animal welfare farms showed significantly higher acetate, anserine, creatine, and inosine monophosphate content than those from conventional farms (P<0.05). In contrast, for thigh meat, the Cobb strain was differentiated using OPLS-DA. The contents of five metabolites, such as glucose and lactate, were higher in thigh meat from animal welfare farms; however, nine metabolites, including seven free amino acids, were lower compared to those from conventional farms (P<0.05). Pathway analysis was performed to interpret the biological changes in chicken meat based on environmental factors. The results indicated that the animal welfare environment led to significant changes in four metabolic pathways in Ross breast meat and in 20 metabolic pathways in Cobb thigh meat (P<0.05). In conclusion, the animal welfare environment could influence the metabolomic properties of Ross breast meat and Cobb thigh meat, which may affect the sensory quality of meat.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.418-429
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• 2019

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at $4^{\circ}C$. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration ($IC_{50}$) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of L. monocytogenes in meat was 4.95-5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of L. monocytogenes on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing L. monocytogenes contamination in the chicken meat industry.

• Animal Bioscience
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• v.34 no.7
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• pp.1193-1201
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• 2021

Objective: According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods: A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) were slaughtered at the age of 42 days. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results: The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (p<0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (p<0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (p<0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (p<0.01). The IMF of LPDs in the breast muscle was significantly higher than that in the FPDs (p<0.01). There was no significant difference between the 2 strains in IMP content (p>0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (p<0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (p<0.05). Conclusion: Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1753-1762
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• 2019

Objective: The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect. Methods: The study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits. Results: The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype influenced the content of crude protein, crude fat, Na, K, P, Zn, $pH_{24}$, electric conductivity ($EC_{24}$), cooking loss, $L^{\star}$, $a^{\star}$, most textural traits of breast muscle, and also Na, Mg and Fe content, $EC_{24}$, drip loss, cooking loss and $L^{\star}$, $a^{\star}$, and $b^{\star}$ colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype${\times}$sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle. Conclusion: Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.