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Sun X, You J, Xu L, Zhou D, Cai H, Maynard CJ, Caldas-Cueva JP. Quality properties of chicken meatballs prepared with varying proportions of woody breast meat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:666-676. [PMID: 35153310 PMCID: PMC8814150 DOI: 10.1007/s13197-021-05060-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2021] [Accepted: 03/01/2021] [Indexed: 02/03/2023]
Abstract
The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness and resilience), low-field NMR (bound water, immobilized water, and free water), microstructure, and sensory characteristics of chicken meatballs with different WB inclusion levels (0%, 25%, 50%, 75%, 100%) were analyzed. The results showed that the impairment of product quality traits such as CL, color, texture (hardness, chewiness), free water, microstructure, and sensory scores (appearance, organization, total score) increased as the percentage of WB meat increased in the product formulation, particularly when the WB incorporation level exceeded 25%. Indeed, cook loss, L*, a*, b* parameters, bound water, and immobilized water increased when the WB inclusion level was higher than 25% (P ≤ 0.05). However, free water, sensory characteristics, hardness, and chewiness parameters decreased (P ≤ 0.05). The microstructure of chicken meatballs also changed as the proportion of WB meat increased. Even though data suggest that the inclusion of WB meat up to 30% could be feasible to produce acceptable chicken meatballs, the optimal maximum incorporation rate of WB meat into chicken meatball recipes was 25% based on economic feasibility and final overall quality.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China ,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang China
| | - Ligen Xu
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China ,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang China
| | - Di Zhou
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China
| | - Huazhen Cai
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, AR USA
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Sun X, You J, Dong Y, Xu L, Maynard CJ, Owens CM. Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality. Foods 2021; 10:2499. [PMID: 34681548 PMCID: PMC8535657 DOI: 10.3390/foods10102499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Yan Dong
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Ligen Xu
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; (J.Y.); (Y.D.); (L.X.)
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA; (C.J.M.); (C.M.O.)
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA; (C.J.M.); (C.M.O.)
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Belk AD, Duarte T, Quinn C, Coil DA, Belk KE, Eisen JA, Quinn JC, Martin JN, Yang X, Metcalf JL. Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics. mSystems 2021; 6:e00912-20. [PMID: 33653941 PMCID: PMC8546986 DOI: 10.1128/msystems.00912-20] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 01/29/2021] [Indexed: 01/04/2023] Open
Abstract
The United States' large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. By USDA regulation, after harvest the internal temperature of the chicken must be reduced to 40°F or less within 16 h to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and techno-economic impacts of chilling methods on chicken broilers in a university meat laboratory setting. We discovered that air chilling methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that air chilling resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas Finally, a techno-economic analysis highlighted potential economic advantages to air chilling compared to water chilling in facility locations where water costs are a more significant factor than energy costs.IMPORTANCE As the poultry industry works to become more sustainable and to reduce the volume of food waste, it is critical to consider points in the processing system that can be altered to make the process more efficient. In this study, we demonstrate that the method used during chilling (air versus water chilling) influences the final product microbial community, quality, and physiochemistry. Notably, the use of air chilling appears to delay the bloom of Pseudomonas spp. that are the primary spoilers in packaged meat products. By using air chilling to reduce carcass temperatures instead of water chilling, producers may extend the time until spoilage of the products and, depending on the cost of water in the area, may have economic and sustainability advantages. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.
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Affiliation(s)
- Aeriel D Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Toni Duarte
- Department of Animal Science, University of California, Davis, California, USA
| | - Casey Quinn
- Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA
| | - David A Coil
- Genome Center, University of California, Davis, California, USA
| | - Keith E Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Jonathan A Eisen
- Genome Center, University of California, Davis, California, USA
- Department of Evolution and Ecology, University of California, Davis, California, USA
- Department of Medical Microbiology and Immunology, University of California, Davis, Davis, California, USA
| | - Jason C Quinn
- Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA
| | - Jennifer N Martin
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Xiang Yang
- Department of Animal Science, University of California, Davis, California, USA
| | - Jessica L Metcalf
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
- CIFAR Azrieli Global Scholars program, CIFAR, Toronto, Canada
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Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108939] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chatterjee D, Brambila G, Bowker B, Zhuang H. Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfy076] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Rodrigues L, Carciofi B, Laurindo J. Poultry Carcasses Chilled by Forced Air, Water Immersion and Combination of Forced Air and Water Immersion. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- L.G.G. Rodrigues
- Federal University of Santa Catarina; Department of Chemical and Food Engineering; Florianópolis SC 88040-900 Brazil
| | - B.A.M. Carciofi
- Federal University of Santa Catarina; Department of Chemical and Food Engineering; Florianópolis SC 88040-900 Brazil
| | - J.B. Laurindo
- Federal University of Santa Catarina; Department of Chemical and Food Engineering; Florianópolis SC 88040-900 Brazil
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Bowker BC, Zhuang H, Buhr RJ. Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sansawat T, Lee HC, Singh P, Kim H, Chin KB, Kang I. Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets. Poult Sci 2014; 93:2314-9. [PMID: 25012850 DOI: 10.3382/ps.2014-03876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to evaluate the effects of water immersion chilling (WIC), air chilling (AC), and crust-freeze-air-chilling (CFAC) on the efficacy of broiler chilling and quality of breast fillets with and without muscle tension (MT), restraining both wings behind the carcass. In each of 3 replications, 66 birds were purchased locally and processed at the Michigan State University meat laboratory. After evisceration, one-half of the birds were subjected to MT and the remaining birds received no MT. Twenty-two birds (11 with and 11 without MT) per chilling were randomly assigned to WIC (ice/water slurry at 0.2°C), AC (air at 1°C/1.5 m/s), or CFAC (air at -12°C/1.5 m/s). After chilling and aging for 3 h postmortem (PM), all breast fillets were deboned, one-half of which were immediately quick-frozen or cooked, whereas the remaining half were further aged on ice for 24 h PM. All left fillets were used for pH, R-value, and sarcomere measurements, whereas all right fillets were used for shear force. During chilling, breast temperature was reduced from 40 to 4°C in an average of 62, 68, and 140 min for WIC, CFAC, and AC, respectively. The birds at 3 h PM had higher pH and shear force than those of birds at 24 h PM except the CFAC with no MT (P < 0.05). Breast fillets with MT showed lower shear force than the fillets without MT at 24 h PM (P < 0.05) in AC and CFAC. Based on these findings, the combination of CFAC and MT appears to improve both air chilling efficacy and breast fillet quality.
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Affiliation(s)
- T Sansawat
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824
| | - H C Lee
- Department of Animal Science, Michigan State University, East Lansing 48824
| | - P Singh
- Department of Animal Science, Michigan State University, East Lansing 48824
| | - H Kim
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824
| | - K B Chin
- Department of Animal Science and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea
| | - I Kang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824 Department of Animal Science, Michigan State University, East Lansing 48824
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Popelka P, Pipová M, Nagy J, Nagyová A, Fečkaninová A, Figeľ J. The impact of cooling methods on microbiological quality of broiler carcasses. POTRAVINARSTVO 2014. [DOI: 10.5219/327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to compare two chilling methods, combined (aerosol) and water chilling, in terms of their effectiveness in chilling of different weight categories of broiler chickens. At the same time microbial associations of different weight categories of broiler chickens were evaluated. Samples were collected in an approved establishment and poultry carcasses were divided according to weight and chilling methods into five categories. The first four categories were chilled using combined chilling method and fifth category was chilled with water. The temperature of the breast muscle before and after chilling and microbiological parameters (total viable count, Enterobacteriaceae, Salmonella) was measured. By comparing the temperature of the breast muscle after combined chilling method was not achieved in the breast muscles temperature below 4 °C in all weight categories. In any case, the lowest average temperature has been reached in the weight category <1.2 kg (4.9 °C) and with increasing weight, the average temperature was rising, and the highest was in weight category 1.8 to 2.5 kg (10.8 °C). Poultry carcasses were subsequently divided into portions and after cutting were chilled up to a temperature below 4 °C. In poultry carcasses chilled by water, the average temperature of the breast muscle after 20 minutes in the water bath was even higher (19.6 °C) compared to combine chilling. Thus chilled poultry carcasses were frozen up to -18 °C in a core of muscles. Comparing the microbiological contamination in different weight categories and chilling techniques, we found that the lowest total viable count (TVC) before and after chilling was in the lowest category and the difference before chilling was significantly lower comparing with all other categories. Conversely TVC after chilling by water was decreased. In comparing the number of Enterobacteriaceae before and after chilling, a similar pattern of contamination as above was found. Microbiological examination of samples of poultry carcasses did not detect the presence of Salmonella.
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Zhuang H, Savage EM. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state. Poult Sci 2013; 92:3003-9. [DOI: 10.3382/ps.2012-02801] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Zhuang H, Bowker BC, Buhr RJ, Bourassa DV, Kiepper BH. Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets. Poult Sci 2013; 92:1393-9. [DOI: 10.3382/ps.2012-02814] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Demirok E, Veluz G, Stuyvenberg W, Castañeda M, Byrd A, Alvarado C. Quality and safety of broiler meat in various chilling systems. Poult Sci 2013; 92:1117-26. [DOI: 10.3382/ps.2012-02493] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Zhuang H, Savage E. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat. Poult Sci 2012; 91:1695-702. [DOI: 10.3382/ps.2011-01884] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Zhuang H, Savage EM. Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Jeong J, Janardhanan K, Booren A, Harte J, Kang I. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. Poult Sci 2011; 90:694-700. [DOI: 10.3382/ps.2010-00981] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Jeong J, Janardhanan K, Booren A, Karcher D, Kang I. Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air. Poult Sci 2011; 90:687-93. [DOI: 10.3382/ps.2010-00980] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Zhuang H, Savage EM, Lawrence K. Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat. Poult Sci 2010; 89:1737-43. [PMID: 20634531 DOI: 10.3382/ps.2009-00460] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The present experiment was carried out to evaluate the effects of electrical stimulation (ES) immediately prescalding (PS), ES immediately postdefeathering (PD), or PS combined with PD (PSPD) on the quality of early deboned (2 h) broiler breast muscles, pectoralis major (fillets), and pectoralis minor (tenders). No stimulation, early-deboned (2 h), and 24-h deboned (24 h) fillets were used for the comparison. The 42-d-old broiler carcasses were electrically stimulated with pulsed current at 200 V for 30 s over a 90-s time interval (total of 1 min over 180 s for PSPD), and breast meat was deboned 2 h postmortem. Quality indicators evaluated were CIE L*, a*, and b* color and pH of the raw fillets and cook yields and Warner-Bratzler (WB) shear force of the fillets and tenders. There were no differences in raw fillet color, pH, and cook yields of both the fillets and tenders between the 3 ES treatments. Effects of different ES treatments on meat WB shear force values varied with breast muscles. For the fillets, the average WB shear force values of both the PS and PSPD samples, which were not different from each other, were significantly lower than those of the PD samples. For the tenders, there were no differences in the average shear force values between the 3 ES treatments. Regardless of ES treatment and breast muscle, early deboned broiler breast meat from ES carcasses required significantly less force to shear than the 2-h control. These results indicate that ES can tenderize early deboned poultry breast muscles; however, the effectiveness of ES tenderization varies with ES treatments for the fillets. The PS treatment is more effective in reducing fillet shear values than PD, and there is no further reduction in shear values with PSPD compared with the PS treatment.
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Affiliation(s)
- H Zhuang
- Quality and Safety Assessment Research Unit, USDA, Agricultural Research Service, Richard B. Russell Research Center, Athens, GA 30604-5677, USA.
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Zhuang H, Savage E. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values1. Poult Sci 2010; 89:1049-55. [DOI: 10.3382/ps.2009-00422] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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