• Food Science and Biotechnology
• /
• v.15 no.3
• /
• pp.431-436
• /
• 2006

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.622-629
• /
• 2014

The present study was conducted to compare the growth performance, carcass characteristics, and meat quality of the egg-type male growing chicken (EM), white-mini broiler (WB), and commercial broiler (Ross 308, CB). A total of 360 1-d-old chicks were reared together using a completely randomized design with 4 replicates for each group under the identical feeding and rearing conditions. The ADG and gain:feed were the highest in CB, intermediate in WB, and the lowest in EM (p<0.05), and the live and carcass weights of CB and EM were significantly higher than those of WB (p<0.05). The pH of breast meat from WB and CB was significantly higher (p<0.05) than that from EM with a similar body weight. The EM had the lowest moisture (p<0.05) and the highest protein content (p<0.05), whereas the fat and ash contents were not different among groups. The mystiric acid (C14:0), palmitoleic acid (C16:1 ${\omega}7$), and oleic acid (C18:1 ${\omega}9$) levels were significantly higher in breast meat from CB (p<0.05). The monounsaturated fatty acid (MUFA) content showed the highest (p<0.05) levels in CB. In contrast, the polyunsaturated fatty acid (PUFA) contents of breast meat, including linoleic acid (C18:2 ${\omega}6$) and arachidonic acid (C20:4 ${\omega}6$), were higher (p<0.05) in EM and WB than in CB. In conclusion, the EM and WB had less growth performances in comparison with CB, but they each had some unique features (taste, flavor, and physiological characteristics) when raised under the identical rearing and feeding conditions.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.276-283
• /
• 2006

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).

• Journal of Life Science
• /
• v.30 no.12
• /
• pp.1042-1053
• /
• 2020

The physicochemical properties, antioxidant activity, color value, sensory evaluation, and sinigrin content of chicken breast jerky supplemented with Dolsan leaf mustard powder (DLMP) were evaluated over a period of 120 days. The control groups contained no DLMP, and the product groups contained 0.04 g (S-1, S-3) and 0.3 g (S-2, S-4) of DLMP. These samples were stored at 25℃ and 60℃ and then compared. The pH changes decreased at 25℃ and 60℃ over the storage period, with S-1 maintaining the highest pH value over the course of the experiment. The acid and peroxide values increased at room temperature and 60℃ but were better controlled in the DLMP-containing groups. Overall, the antioxidant activity of these products decreased during storage; the most marked reduction was observed in the control group, and the greatest activity was retained in S-2 and S-4. Hardness and gumminess were higher in the S-2 and S-4 groups and thus correlated with increased DLMP concentration. Sinigrin content also increased with increasing DLMP concentration. Product color remained similar at days 0 and 120 but underwent daily fluctuations over the course of the 120-day storage period. Sensory evaluation scores for color, flavor, taste, texture, and overall acceptability were highest for the S-2 and S-4 groups stored at 25℃. This suggests that higher concentrations of DLMP were more effective at retaining good quality characteristics for fried chicken breast jerky. This was facilitated by its suppression, which decreased changes in textural and color properties while increasing the antioxidant activity of these products.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.26 no.3
• /
• pp.17-22
• /
• 2024

This study was conducted to evaluate bamboo salt usage as a curing agent of chicken breast meat focusing on water holding capacity. Chicken breast meat with a lightness greater than 48 and less than 53 was selected and randomly allocated to five treatment groups. The five treatments were as follows: 1) unsalted control (C), 2) bamboo salt 2.1% (w/w, BS), 3) refined salt 2.1% (w/w, S), 4) sodium polyphosphate 2.1% (w/w, SP), and 5) mixed refined salt and sodium polyphosphate 4.2% (w/w, S+SP). Measurements related to water holding capacity were brine absorption, drip loss, filter paper compression loss, and cooking loss. There was no significant difference in brine absorption between BS, S, and SP treatments except for the control, and S+SP treatment showed the highest brine absorption (P<0.05). Drip loss was also not significantly different between BS, S, and SP treatments. However, the S+SP treatment had significantly (P<0.05) less drip loss than the SP treatment, and the control had the least (P<0.05) drip loss compared with the curing treatment. No significant differences were observed in Filter paper compression loss and cooking loss between treatments regardless of curing or not and curing agents. In conclusion, considering that the concentration of 4.2% in the S+SP treatment was twice the concentration of the other curing treatments, bamboo salt which has various beneficial physiological effects and contains many minerals can be used as a curing agent without compromising the water holding capacity of chicken breast meat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.12
• /
• pp.1766-1772
• /
• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.

• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.377-387
• /
• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• Food Science of Animal Resources
• /
• v.34 no.3
• /
• pp.307-315
• /
• 2014

pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.

• Korean Journal of Poultry Science
• /
• v.48 no.2
• /
• pp.51-58
• /
• 2021

Fatty acid composition is an important economic trait that affects meat flavor. Several genes that influence fatty acid composition in meat have been investigated. In a previous study, we identified 51 significant SNP × SNP interactions (P≤0.05) between nine SNPs of six candidate genes (DEGS1, ELOVL6, FABP3, FABP4, FASN, and SCD) on meat fatty acid composition in Korean native chicken. This study further investigated the patterns of the SNP × SNP interactions to understand how they affect the fatty acid content in thigh and breast meat of Korean native chicken. The significant epistatic effects of SNP combinations showed various patterns for each fatty acid trait. The results of this study suggest that the respective additive effects of each SNP on polygenic traits, such as fatty acid composition, should be considered in combination with the epistatic effect of SNP combinations in animal breeding programs. The findings of this study have provided new genetic information for improving meat quality, especially the fatty acid composition, of Korean native chicken.

• Journal of Animal Science and Technology
• /
• v.61 no.1
• /
• pp.28-34
• /
• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.