Research on the influence of combined, continuous chilling on the quality of meat was carried out... more Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 0C and of the mm. pectorales superficialis to 10.83 0C. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm2) than red muscle (9.40 cm2), and after chilling both muscles showed a reduction in this ...
Research on the influence of combined, continuous chilling on the quality of meat was carried out... more Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 0 C and of the mm. pectorales superficialis to 10.83 0 C. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm 2) than red muscle (9.40 cm 2), and after chilling both muscles showed a reduction in t...
Meat industry aims at producing consumer-safe and top-quality products, employing thereby its ove... more Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal ex- tent. Therefore, all available measures as to ensure the safety of the products have been undertaken, and risk analysis and monitoring of critical control points have been implemented in order to enable systematic elaboration of all process steps and the implementation of preventive measures aimed at controlling the entire production process, and at protecting customers in terms of the presence of pathogens and potential food poisoning-causative agents, falling within Salmonella, Campylobacter, Clostridium perfringens, Ech- erichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aerugi- nosa species. The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the produc- tion of the semi-dry sausage-based products, widely know...
The aim of this study was to determine content of nutrients and carnosine concentration in thighs... more The aim of this study was to determine content of nutrients and carnosine concentration in thighs (dark meat)of chickens of the Ross 308 provenance with respect to chicken gender. Amount of carnosine is determinedby the HPLC device. Thigh muscle tissue of female and male chickens contains 339.28±68.17 μg/g and319.29±65.47 μg/g of carnosine (P>0.05), respectively. Live end weights of chickens are also shown, withaverage male chickens weights of 2377 g and female chickens 2104 g (P<0.01). Average carcass weightsof male and female chickens were 1600 g and 1443 g, respectively (P<0.01). Portions of basic parts in thecarcass and the composition of nutrients (lipids, proteins, moisture and collagen) in thigh muscles (P>0.05)are also shown. The obtained research results are explained in the context of other relevant studies on asimilar topic.
Carnosine is a dipeptide concentrated in poultry muscle tissue. Its beneficial effects have been ... more Carnosine is a dipeptide concentrated in poultry muscle tissue. Its beneficial effects have been recently recognized. Carnosine has been proven to have anti-ageing effects. Meat enriched with carnosine can be considered as functional food. The research aim was to identify concentration of carnosine in chicken breast muscles with respect to chicken sex. The research confirmed that chicken white meat was richer in carnosine than other chicken meat parts. Referring to chicken sex, differences in carnosine concentrations were also determined. Carnosine concentrations were determined by means of high performance liquid chromatography (HPLC). Muscle tissue of female chickens contained 971.4±119.2 μg/g of carnosine, while male muscle tissue had 932.80±106.90 μg/g of carnosine. Indicators of technological meat quality (pH, WHC and meat color) were also assessed on the same samples. The obtained research results were analyzed in the context of other relevant studies.
Hologenic alluvial micromineral compound (MHM) was added to the feed of broiler chickens. The giv... more Hologenic alluvial micromineral compound (MHM) was added to the feed of broiler chickens. The given levels were 0.0%, 0.5%, 1.0%, 1.5% and 2.0% respectively. During the whole fattening period the MHM was added to starter and finishers’ mashes one and two, with and without anticoccidial drugs. The given Multicomponent Holocene Mineral Compound regardless the level did not cause any harmful effect and none of chickens died. Broilers were weighted at the end of the trial lasting 42 days showing slight differences in final weight but difference was not statistically significant. After sacrificing of chicks, meat samples were taken and examined (M. pectoralis superficialis and M. fibularis longus). Muscle properties were evaluated by measuring physico-chemical characteristics (moisture, protein and fat content, pH value), shear strength, color (L*a*b*), water holding capacity and oxidation of fat (TBARS test). At the same time the muscle properties among groups of chicks did not differ s...
Research on the influence of combined, continuous chilling on the quality of meat was carried out... more Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 0C and of the mm. pectorales superficialis to 10.83 0C. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm2) than red muscle (9.40 cm2), and after chilling both muscles showed a reduction in this ...
Research on the influence of combined, continuous chilling on the quality of meat was carried out... more Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 0 C and of the mm. pectorales superficialis to 10.83 0 C. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm 2) than red muscle (9.40 cm 2), and after chilling both muscles showed a reduction in t...
Meat industry aims at producing consumer-safe and top-quality products, employing thereby its ove... more Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal ex- tent. Therefore, all available measures as to ensure the safety of the products have been undertaken, and risk analysis and monitoring of critical control points have been implemented in order to enable systematic elaboration of all process steps and the implementation of preventive measures aimed at controlling the entire production process, and at protecting customers in terms of the presence of pathogens and potential food poisoning-causative agents, falling within Salmonella, Campylobacter, Clostridium perfringens, Ech- erichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aerugi- nosa species. The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the produc- tion of the semi-dry sausage-based products, widely know...
The aim of this study was to determine content of nutrients and carnosine concentration in thighs... more The aim of this study was to determine content of nutrients and carnosine concentration in thighs (dark meat)of chickens of the Ross 308 provenance with respect to chicken gender. Amount of carnosine is determinedby the HPLC device. Thigh muscle tissue of female and male chickens contains 339.28±68.17 μg/g and319.29±65.47 μg/g of carnosine (P>0.05), respectively. Live end weights of chickens are also shown, withaverage male chickens weights of 2377 g and female chickens 2104 g (P<0.01). Average carcass weightsof male and female chickens were 1600 g and 1443 g, respectively (P<0.01). Portions of basic parts in thecarcass and the composition of nutrients (lipids, proteins, moisture and collagen) in thigh muscles (P>0.05)are also shown. The obtained research results are explained in the context of other relevant studies on asimilar topic.
Carnosine is a dipeptide concentrated in poultry muscle tissue. Its beneficial effects have been ... more Carnosine is a dipeptide concentrated in poultry muscle tissue. Its beneficial effects have been recently recognized. Carnosine has been proven to have anti-ageing effects. Meat enriched with carnosine can be considered as functional food. The research aim was to identify concentration of carnosine in chicken breast muscles with respect to chicken sex. The research confirmed that chicken white meat was richer in carnosine than other chicken meat parts. Referring to chicken sex, differences in carnosine concentrations were also determined. Carnosine concentrations were determined by means of high performance liquid chromatography (HPLC). Muscle tissue of female chickens contained 971.4±119.2 μg/g of carnosine, while male muscle tissue had 932.80±106.90 μg/g of carnosine. Indicators of technological meat quality (pH, WHC and meat color) were also assessed on the same samples. The obtained research results were analyzed in the context of other relevant studies.
Hologenic alluvial micromineral compound (MHM) was added to the feed of broiler chickens. The giv... more Hologenic alluvial micromineral compound (MHM) was added to the feed of broiler chickens. The given levels were 0.0%, 0.5%, 1.0%, 1.5% and 2.0% respectively. During the whole fattening period the MHM was added to starter and finishers’ mashes one and two, with and without anticoccidial drugs. The given Multicomponent Holocene Mineral Compound regardless the level did not cause any harmful effect and none of chickens died. Broilers were weighted at the end of the trial lasting 42 days showing slight differences in final weight but difference was not statistically significant. After sacrificing of chicks, meat samples were taken and examined (M. pectoralis superficialis and M. fibularis longus). Muscle properties were evaluated by measuring physico-chemical characteristics (moisture, protein and fat content, pH value), shear strength, color (L*a*b*), water holding capacity and oxidation of fat (TBARS test). At the same time the muscle properties among groups of chicks did not differ s...
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