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Tura M, Gagliano MA, Valli E, Petracci M, Gallina Toschi T. A methodological review in sensory analyses of chicken meat. Poult Sci 2024; 103:104083. [PMID: 39217660 DOI: 10.1016/j.psj.2024.104083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 06/20/2024] [Accepted: 07/05/2024] [Indexed: 09/04/2024] Open
Abstract
The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in purchase decisions and overall acceptability, sensory evaluation has often been underestimated and considered complementary to instrumental and/or chemical assessments. Sensory analysis includes different types of validated tests (discriminative, descriptive, and affective), applied depending on the purpose of the research study, requiring special attention in the sample preparation phase, in particular for nonhomogeneous products such as poultry meat, requiring reproducible cutting, cooking and presentation to the tasters. The aim of this paper is to review, critically assess and discuss sensory methods, standardized procedures and sample preparation tailored for chicken meat, through the literature from 2000 to 2023, with a section dedicated to ethical aspects that must be carefully considered when designing a sensory protocol. The target readers are both the research and the business communities, as the information can be widely applied for quality control, to develop new food products, to understand or drive preferences or, for example, to assess potential sensory differences among chickens fed with different diets. To the best of the authors' knowledge, this review represents a useful first guide for those approaching the sensory analysis of chicken meat.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna 40127, Italy; Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Mara Antonia Gagliano
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Enrico Valli
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy.
| | - Massimiliano Petracci
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna 40127, Italy; Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
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Plasma-treated LDPE film incorporated with onion and potato peel extract – A food packaging for shelf life extension on chicken thigh. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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TAN M, WANG B, LIU W, ZENG X, ZHANG Y, YU L. Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Minhua TAN
- Zhongkai University of Agriculture and Engineering,, China
| | | | - Wei LIU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Xiaofang ZENG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Yuanhong ZHANG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Limei YU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
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Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken. Foods 2022; 11:foods11182824. [PMID: 36140955 PMCID: PMC9497618 DOI: 10.3390/foods11182824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 11/26/2022] Open
Abstract
The effects of modified atmosphere packaging (MAP) on the growth and spoilage characteristics of Pseudomonas lundensis LD1 and Shewanella putrefaciens SP1 in chilled chicken at 0–10 °C were studied. MAP inhibited microbial growth, TVB-N synthesis, and lipid oxidation. The inhibitory effect of MAP became more significant as the temperature decreased. The kinetic models to describe the growth of P. lundensis LD1 and S. putrefaciens SP1 at 0–10 °C were also established to fit the primary model Gompertz and the secondary model Ratkowsky. The models had a high degree of fit to describe the growth of dominant spoilage bacteria in chilled chicken. The observed numbers of P. lundensis LD1 and S. putrefaciens SP1 at 2 °C were compared with the predicted numbers, and the accuracy factor and bias factor ranged from 0.93 to 1.14. These results indicated that the two models could help predict the growth of P. lundensis and S. putrefaciens in chilled chicken at 0–10 °C. The analyzed models provide fast and cost-effective alternatives to replace traditional culturing methods to assess the influence of temperature and MAP on the shelf life of meat.
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Tarlak F, Pérez-Rodríguez F. Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp. FOOD SCI TECHNOL INT 2021; 28:672-682. [PMID: 34726103 DOI: 10.1177/10820132211049616] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The main objective of the present study was to investigate the effect of storage temperature on aerobically stored chicken meat spoilage using the two-step and one-step modelling approaches involving different primary models namely the modified Gompertz, logistic, Baranyi and Huang models. For this purpose, growth data points of Pseudomonas spp. were collected from published studies conducted in aerobically stored chicken meat product. Temperature-dependent kinetic parameters (maximum specific growth rate 'µmax' and lag phase duration 'λ') were described as a function of storage temperature through the Ratkowsky model based on the different primary models. Then, the fitting capability of both modelling approaches was compared taking into account root mean square error, adjusted coefficient of determination (adjusted-R2) and corrected Akaike information criterion. The one-step modelling approach showed considerably improved fitting capability regardless of the used primary model. Finally, models developed from the one-step modelling approach were validated for the maximum growth rate data extracted from independent published literature using the statistical indexes Bias (Bf) and Accuracy (Af) factors. The best prediction capability was obtained for the Baranyi model with Bf and Af being very close to 1. The shelf-life of chicken meat as a function of storage temperature was predicted using both modelling approaches for the Baranyi model.
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Affiliation(s)
- Fatih Tarlak
- Department of Nutrition and Dietetics, 256756Istanbul Gedik University, Turkey
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Ran M, He L, Li C, Zhu Q, Zeng X. Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures. J Food Prot 2021; 84:1252-1264. [PMID: 33710304 DOI: 10.4315/jfp-20-374] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 03/09/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf-life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network, the hybrid PLS-back-propagation artificial neural network model better predicts the shelf life of cooked cured ham by using the nine variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf-life prediction of cooked cured ham. HIGHLIGHTS
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Affiliation(s)
- Miao Ran
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Qiujin Zhu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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Golden CE, Rothrock MJ, Mishra A. Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains. Poult Sci 2021; 100:101157. [PMID: 34089937 PMCID: PMC8182426 DOI: 10.1016/j.psj.2021.101157] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 03/17/2021] [Indexed: 12/17/2022] Open
Abstract
Recently, there has been a consumer push for natural and organic food products. This has caused alternative poultry production, such as organic, pasture, and free-range systems, to grow in popularity. Due to the stricter rearing practices of alternative poultry production systems, different types of levels of microbiological risks might be present for these systems when compared to conventional production systems. Both conventional and alternative production systems have complex supply chains that present many different opportunities for flocks of birds or poultry meat to be contaminated with foodborne pathogens. As such, it is important to understand the risks involved during each step of production. The purpose of this review is to detail the potential routes of foodborne pathogen transmission throughout the conventional and alternative supply chains, with a special emphasis on the differences in risk between the two management systems, and to identify gaps in knowledge that could assist, if addressed, in poultry risk-based decision making.
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Affiliation(s)
- Chase E Golden
- Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA, USA
| | - Michael J Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, United States Department of Agriculture, Athens, GA, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA, USA.
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Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 2021; 26:molecules26092727. [PMID: 34066449 PMCID: PMC8124957 DOI: 10.3390/molecules26092727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/17/2022] Open
Abstract
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
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Khalid T, Hdaifeh A, Federighi M, Cummins E, Boué G, Guillou S, Tesson V. Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior. Foods 2020; 9:E1661. [PMID: 33202859 PMCID: PMC7697500 DOI: 10.3390/foods9111661] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 11/04/2020] [Accepted: 11/12/2020] [Indexed: 12/22/2022] Open
Abstract
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 42 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.
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Affiliation(s)
- Tahreem Khalid
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Ammar Hdaifeh
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Michel Federighi
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Enda Cummins
- Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland;
| | - Géraldine Boué
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Sandrine Guillou
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Vincent Tesson
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
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Production routing in perishable and quality degradable supply chains. Heliyon 2020; 6:e03376. [PMID: 32095648 PMCID: PMC7033347 DOI: 10.1016/j.heliyon.2020.e03376] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 11/01/2019] [Accepted: 02/03/2020] [Indexed: 11/23/2022] Open
Abstract
Generally, the major goal in perishable supply chains is preserving the product's quality along with improving its logistic performance. In this regard, temperature seems to be the most important and most sensitive factor, since uncontrolled temperature has shown to have great impact on reducing product quality. In this study, an integrated production routing model for a perishable product was developed; considering the production, inventory, storage temperature, routing and vehicle temperature. To solve the problem, a hybrid search algorithm combining the variable of neighborhood search algorithm and the mechanism of the simulated annealing algorithm was designed. In order to evaluate the validity of the proposed algorithm, its results were compared with that of the CPLEX solver in the GAMZ software environment. Comparison of the results of the two methods shows the efficiency of the proposed algorithm to solve this problem. As a case study, the proposed model was also applied in a real industrial case. According to the results, this company can greatly reduce its distribution and inventory costs and also avoid waste by using this program.
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Oliveira e Silva R, Carmo Rouxinol MIF, Silva Coutinho Patarata LA. The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life. J SENS STUD 2020. [DOI: 10.1111/joss.12565] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Rita Oliveira e Silva
- Centro de Ciência Animal e VeterináriaUniversidade de Trás‐os‐Montes e Alto Douro (UTAD) Vila Real Portugal
| | | | - Luís A. Silva Coutinho Patarata
- Centro de Ciência Animal e VeterináriaUniversidade de Trás‐os‐Montes e Alto Douro (UTAD) Vila Real Portugal
- Centro de Ciência Animal e Veterinária (CEVAV) Vila Real Portugal
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Liu S, Li H, Hassan MM, Zhu J, Wang A, Ouyang Q, Zareef M, Chen Q. Amplification of Raman spectra by gold nanorods combined with chemometrics for rapid classification of four Pseudomonas. Int J Food Microbiol 2019; 304:58-67. [DOI: 10.1016/j.ijfoodmicro.2019.05.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 04/22/2019] [Accepted: 05/23/2019] [Indexed: 12/27/2022]
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Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3158086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, thea⁎color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.
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