• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1067-1072
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• 2008

Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.19-25
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• 2023

Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maximum bacterial inhibition, followed by garlic and mustard. The inhibitory effect increased with the addition of a greater quantity of spices. The optimal added concentration of spices for inhibition of total viable cell and proliferation of Escherichia coli in ground chicken meat was 2%, 4%, and 1.2% for rosemary, garlic, and mustard, respectively. The growth inhibition of total viable cells and E. coli differed during storage period for MixA (97.4%) > rosemary (96.9%) > MixB (96.3%) > garlic (53.7%) > mustard (33.3%). The addition of sterilized garlic to ground chicken meat showed that the total viable cells was low at 2.6-3.0 log CFU/g on the 0-day and 2.4-3.2 log CFU/g on the 9-day, and the number decreased as the storage lengthened. Non-sterilized garlic treatment showed a higher number of total viable cells than the control group, and this increased with elapse of storage time. The number of E. coli, was low at 0.4-1.0 log CFU/g on the 0-day and 0.5-1.5 log CFU/g on the 9-day for the sterilized group, and the change during the storage showed a similar trend for the total viable cells. In conclusion, the microbial safety of ground chicken meat products was improved by various mixed applications of rosemary, garlic, and mustard.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.768-779
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• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• Korean Journal of Veterinary Service
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• v.36 no.3
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• pp.193-201
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• 2013

Many consumers are increasingly concerned about the meat they eat, and accurate labelling is important due to public health, economic and legal concerns. Meat species adulteration is a common problem in the retail markets. In this study, a TaqMan$^{(R)}$ quantitative real-time polymerase chain reaction (PCR) assay was applied for its ability to quantify chicken meat, which was not indicated on the label, in 79 commercial pork products (ham, sausages, bacon and ground meat) producted by 10 different manufacturers. The amplification efficiency was 82.05% and the square regression coefficient ($R^2$) was 0.995. PCR results showed that 38.6% of ham samples, 50.0% of sausages samples, and 50.0% of ground meat samples were contaminated with chicken residuals, while the bacon samples were not contaminated with chicken residuals. Only twelve pork products of one of the manufacturers were in accordance with indicated in their labels. The PCR assay reported in this work could be particularly useful in inspection programs to verify the food labelling of commercial processed meats and to gain consumers' trust.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.158-163
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• 2014

In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit$^{(R)}$ on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit$^{(R)}$ on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kit$^{TM}$ resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit$^{(R)}$ on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit$^{(R)}$: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.231-241
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• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.162-167
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• 2012

Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at $1,000{\mu}g$/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at $4^{\circ}C$ compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500 mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.