Quality and Processability of Modern Poultry Meat

Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review

Poultry meat, an essential source of animal protein, requires stringent safety and quality measures to address public health concerns and growing international attention. This review examines both direct and indirect factors that compromise poultry meat quality in intensive farming systems. It highlights the integration of rapid and micro-testing with traditional methods to assess meat safety. The paper advocates for adopting probiotics, prebiotics, and plant extracts to improve poultry meat quality.

Review: Myopathies in broilers: supply chain approach to provide solutions to challenges related to raising fast growing birds

This review is a summary of a Poultry Science Association symposium addressing myopathies in broilers' breast meat, focusing on the interactions between genetics, nutrition, husbandry, and meat processing. The Pectoralis major myopathies (woody breast [WB]; white striping [WS]; spaghetti meat [SM]) and Pectoralis minor ("feathering") are described, followed by discussing their prevalence, potential causes, current and future ways to mitigate, as well as detection methods (in live birds and meat) as well as ways to utilize affected meat. Overall, breast myopathies remain an important focus across the poultry industry and whilst a lot of data and knowledge has been gathered, it is clear that there is still a lot to understand. As there are multiple factors impacting the occurrence of breast myopathies, their reduction relies on a holistic approach. Ongoing balanced breeding strategies by poultry breeders is targeting the longer-term genetic component but comprehending the significant influence from nongenetic factors (short-term solutions such as nutrition) remains a key area of opportunity. Consequently, understanding the physiology and biological needs of the muscle through the life of the bird is critical to reduce the myopathies (e.g., minimizing oxidative stress) and gain more insight into their etiology.

A meta-analysis of the meat physicochemical parameters of broiler chickens fed insect-based diet

A total of 23 studies were identified in a literature search performed in the Scopus, Science Direct and Google Scholar databases for meta-analysis. The criteria used include studies that were published from 2015 to 2023 and those reporting the effects of insect meal utilisation in poultry diets. Data on live weight (LW), carcass weight (CW), moisture, meat pH, lightness (L*), redness (a*), yellowness (b*), proximate composition (protein, fat and ash content) and shear force in broilers were subjected to OpenMEE software, and data were pooled using a random-effect model. Subgroup analysis and meta-regression were performed to ascertain the influence of dietary insect meals on the response of meat aspects and the source of heterogeneity, respectively, using the following moderators (insect species, dosage level, feeding duration and age at slaughter). The results indicated that dietary insect meal did not affect LW, CW, meat L*, pH, shear force, moisture, fat and ash content. In contrast, dietary insect meal increased the a* of the meat (standardised mean differences (SMDs) = 1.03; 95% confidence intervals (CIs) = 0.484-1.578; p ≤ 0.001), b* (SMD = 1.117; 95% CI = 0.334-1.90; p = 0.005), and meat protein content (SMD = 0.365; 95% CI = 0.031-0.7; p = 0.032). The subgroup analysis showed that insect meal dosage of ≤10% and age at slaughtered ≤35 days had improved the LW, CW and meat L*. In addition, the meat a*, protein and ash content were also influenced by insect species, dosage levels and age at slaughter. In conclusion, ≤10% of either Hermetia illucens or Tenebrio molitor can be included in broiler diets without compromising the LW, CW, meat pH, colour, shear force, moisture, fat and ash content in broilers. The study therefore indicated that insect meals have a bright future as an alternative protein source in poultry diets.

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Background and Aim

Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products.

Materials and Methods

We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database.

Results

Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss.

Conclusion

Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail

Background and Aim

Poultry meat is an excellent animal protein source accessible to many low-income families in developing countries. It is also part of a balanced diet and contains valuable nutrients necessary for maintaining human health. The poultry sector implements improved processes to increase the quality and nutritional value of poultry meat. This study aimed to determine the influence of licorice root extract on the amino acid, fatty acid, vitamin, mineral composition, nutritional value, and productivity of quail meat.

Materials and Methods

Two groups were formed from Japanese quails: A control group and one experimental group, each consisting of 50 individuals. Quails from both the experimental and control groups received the same complete diet. Quails in the experimental group had licorice root extract added to their water at a dosage of 10 g/L, starting from the age of 3 days to 42 days of growth. At 42 days of age, 30 birds from each group were slaughtered to examine their meat productivity and chemical composition. The quail carcasses were analyzed for the following parameters: Live weight, carcass weight, nutritional value, mineral substances, vitamin content, fatty acid composition, amino acid composition, and amino acid score.

Results

This study demonstrated that quails in the experimental group receiving water with licorice extract exhibited higher indicators than those in the control group. Calcium (21.05%), magnesium (20.83%), and phosphorus (23.53%) were the most elevated mineral substances in the meat of the experimental birds. Vitamins E (22.22%) and C (20.0%) showed the greatest increase in vitamin content. The fatty acid composition parameters 17:0 margaric acid (8.16%), 18:3 linolenic acid (6.25%), and 20:4 arachidonic acid (4.49%) showed the highest increase. There was a clear increase in the amino acids valine (4.61%), lysine (4.32%), threonine (5.99%), tryptophan (4.87%), phenylalanine (5.87%), and cysteine (14.17%). The application of licorice root extract also positively impacted the amino acid score of quail meat, except for leucine, which remained within the range compared with the control group. Quails in the experimental group weighed 7.96% more live weight before slaughter than the controls. Moreover, the carcass weight was in favor of the experimental group (8.59%).

Conclusion

The use of licorice root extract positively influences the quality and biological value of quail meat. Data on amino acids, fatty acids, vitamins, trace elements, and other important components of quail meat will significantly expand our understanding of the biological value of licorice root extract. These findings can be used in the formulation of balanced diets for children and adults and highlight the importance of this issue.

Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities

An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH2 and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts.

Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems

The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.

Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters

The aims of this study were to i) estimate the occurrence of pale, soft, and exudative (PSE) meat in modern commercial Ontario broiler flocks, ii) determine the effects of the chilling method (water vs. air) on PSE meat, and iii) investigate a new inexpensive colorimeter (10% of the price of traditional color meters), the Nix Color Sensor, as an objective color measurement of chicken meat. Between June 2019 to March 2020, a total of 17 different broiler flocks were processed. The color of 1,700 boneless skinless Pectoralis major muscles was randomly measured (100/flock), where 255 samples were also measured for pH, water-holding capacity (WHC), cooking loss, and penetration force. In addition, a traditional Minolta colorimeter was used to measure random 95 samples from a single water-chilled flock and subsequently compared the values obtained with the Nix Color Sensor. Strong correlations of L* values (rho = 0.75; P < 0.001), a* values (rho = 0.72; P < 0.001), and b* values (rho = 0.80; P < 0.001) were observed. When an L* value of 43 was used as the cut-off for the Nix, 12.5% of fillets were classified as PSE meat. Statistical differences (P < 0.05) were observed between the air and water-chill methods for L*, pH, and WHC. However, there were no significant differences observed between the 2 methods for cooking loss and penetration force values. The study indicated that PSE meat is still a challenge in Ontario broilers, and that the L*, pH, and WHC of breast meat (all indicate meat quality) are affected by the chilling method. In addition, the Nix was found to be an affordable, objective, and convenient sensor for measuring chicken meat color.

Determining the Possibilities of Reducing Visible Quality Defects in Commercial Elements of Turkey Carcasses Using an Alternative Stunning Device

The development of the quality and commercial value of poultry meat is related to the formation of visible quality defects (hemorrhages) in muscles during the first stage of production (stunning). The production of meat with an unusual appearance for the consumers affects their purchasing decisions and, consequently, the company's economics. The aim of this research was to determine the possibility of reducing visible quality defects (large and small hemorrhages) in commercial turkey carcass elements (fillet, loin, wing) using an alternative device (AD) for the electrical stunning of animals in comparison to the quality effects obtained using the conventional device (CD) in plant X. The factors differentiating the experiment were the electrical current frequency (AD: 125, 400, 800, and 1600 Hz; CD: 50 Hz) and process time (9 and 18 s). The increase in electrical current frequency used in the alternative device stunner (own construction) resulted in changing the percentage share of defective turkey meat production. The greatest reduction of minor and severe meat defects and improvement of its quality were obtained for the alternative device at f = 800 Hz and t = 9 s-considered optimal for specific industrial conditions. Extending the time of stunning turkeys to 18 s had a positive effect on visible quality defects in the evaluated commercial elements of the carcass; however, its application in practice will depend on the efficiency of the slaughter line of the plant. A comparative analysis of the results of the impact of the frequency of electric current in the alternative device and plant X on the improvement of meat quality showed a justified need to commercialize the research results and replace the device currently used in the plant with an alternative one.

Identification of Key Modules and Hub Genes Involved in Regulating the Color of Chicken Breast Meat Using WGCNA

Meat color is one of the most important economic traits in chickens. However, the gene network and regulatory mechanisms contributing to meat color traits in chickens remain largely unknown. In the present study, we performed weighted gene co-expression network analysis (WGCNA) based on RNA-Seq datasets of 16 pectoralis major muscle samples from two yellow-feather chicken breeds to identify the modules and hub genes related to meat color in chickens. A total of 18,821 genes were used to construct the weighted gene co-expression network, and 29 co-expression gene modules were identified. Among these modules, five modules including blue, brown, steel blue, paleturquoise and orange modules were found to be significantly correlated with meat color traits. Furthermore, several genes within the association module involved in the regulation of mitochondrial activity (e.g., ATP5L, UQCR10 and COX7C) and lipid oxidation (e.g., CAV3, RBP4A and APOH) were identified as hub genes that may play a crucial role in the regulation of meat color. These results provide valuable information to improve our understanding of gene expression and regulation in relation to meat color traits and contribute to future molecular breeding for improving meat color in chickens.

Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice

The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice (n = 30), a mixture of apple and lemon juice (n = 30) and compared with those in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated breast muscles. Following the evaluation of the technological parameters (pH, L*, a*, b* colour, cutting force, cooking losses) quantitative and qualitative microbiological evaluations were performed on the raw and roasted products. The microbiological parameters were determined as total Mesophilic aerobic microorganisms, Enterobacteriaceae family, and Pseudomonas count. The bacterial identification was performed using a matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The marinating resulted in lower pH value, but increased tenderness of raw and roasted products. Marinating chicken meat in both apple and lemon juices, including their mixtures and in the control sample, resulted in increased yellow saturation (b*). The highest flavour desirability and overall desirability were obtained in products marinated using a mixture of apple and lemon juice, while the most desirable aroma was obtained from products marinated with apple juice. A significant antimicrobial effect was observed in marinated meat products compared to unmarinated, irrespective of the type of marinade used. The lowest microbial reduction was observed in the roasted products. Apple juice can be used as a meat marinade because it promotes interesting sensory properties and improves the microbiological stability of poultry meat while maintaining the product's good technological characteristics. It makes a good combination with the addition of lemon juice.

Quality of poultry meat- the practical issues and knowledge based solutions

Animal protein is the most demanded and expensive source of nutritive protein, globally. Taking into account various types of poultry, the broiler (meat-type poultry) is widely accepted by various religious societies and relatively cheap amongst others animal protein sources. In particular, the chicken and turkey product is perceived to be healthier and of better quality due to a low content of fat, cholesterol and sodium compared to red meat. In order to maintain an unabated development and competitiveness of poultry industry, the priority is to focus on quality and safety of meat, during whole production and processing route. Consumers awareness of what should be considered a high quality product is constantly increasing, especially in the light of European and worldwide strategies to meet the common societal and environmental challenges, i.e. addressing the Zero Hunger goals, Green Deal and One Health concept. In this chapter, a common area of interest for a dialogue of poultry scientists and industrial practitioners is drawn from the background given on the consumer (demands and health)-centered issues.

A High-Precision Method for 100-Day-Old Classification of Chickens in Edge Computing Scenarios Based on Federated Computing

Due to the booming development of computer vision technology and artificial intelligence algorithms, it has become more feasible to implement artificial rearing of animals in real production scenarios. Improving the accuracy of day-age detection of chickens is one of the examples and is of great importance for chicken rearing. This paper focuses on the problem of classifying the age of chickens within 100 days. Due to the huge amount of data and the different computing power of different devices in practical application scenarios, it is important to maximize the computing power of edge computing devices without sacrificing accuracy. This paper proposes a high-precision federated learning-based model that can be applied to edge computing scenarios. In order to accommodate different computing power in different scenarios, this paper proposes a dual-ended adaptive federated learning framework; in order to adapt to low computing power scenarios, this paper performs lightweighting operations on the mainstream model; and in order to verify the effectiveness of the model, this paper conducts a number of targeted experiments. Compared with AlexNet, VGG, ResNet and GoogLeNet, this model improves the classification accuracy to 96.1%, which is 14.4% better than the baseline model and improves the Recall and Precision by 14.8% and 14.2%, respectively. In addition, by lightening the network, our methods reduce the inference latency and transmission latency by 24.4 ms and 10.5 ms, respectively. Finally, this model is deployed in a real-world application and an application is developed based on the wechat SDK.