1,720,992 research outputs found
The importance of “omic” technologies for the understanding of current meat quality issues in poultry
No full textEarly post-mortem metabolism of broiler Pectoralis major muscle as affected by Wooden Breast myopathy
No full textValorization of meat by-products
No full textThe increasing growth, urbanization and wealth of the global population have resulted in a growing necessity to improve the utilization of the existing protein sources as well as the development of sustainable food productions. Humans have evolved by consuming foods of both animal and vegetal origin, nonetheless, meat is an essential bedrock of the human diet due to the supply of high-quality proteins whose aminoacidic composition more closely matches human dietary requirements. However, animal slaughtering and meat processing generate huge amounts of edible and inedible residuals that possess great potential for their exploitation in both food and non-food fields. Therefore, the implementation of planning and management strategies as well as the improvement of a sustainable valorization of by-products have become key tasks for the meat industry, which has been made huge efforts to turn nearly all edible and inedible by-products into something marketable. Within this context, this chapter mainly aims at providing a useful overview of the definitions, the regulatory framework, and the volume of residuals generated by the meat industry and offering an insight into current and innovative strategies aimed at their valorization, with a special reference to the exploitation of the protein fraction obtainable from meat by-products
Quality defects associated with poultry muscle development: pale, soft and exudative meat
No full textPale, Soft and Exudative (PSE)-like is a condition firstly discovered in 60s’ by the pork processing industry and used to define a meat quality defect resulting from an extremely rapid pH drop while the temperature of the carcass is still high. Later on, albeit the triggering factors might be different, this condition was also observed in turkeys and broilers and named PSE-like. Despite the progress in the understanding of the underpinning factors and in the developing methods to improve the functional properties of PSE-like poultry meat, it still represents a growing concern in light of the remarkable incidence rates. Within this context, this chapter aims to provide the readers an accurate and global insight about PSE-like condition, as well as a technical support by depicting the strategies to reduce its occurrence and the technologies applied to improve its functional characteristics
UNDERSTANDING THE ROLE OF HISTIDINE DIPEPTIDES ON POST-MORTEM PH DECLINE IN BROILER BREAST AND LEG MUSCLES
No full textThe effect of emerging muscular abnormalities on proximate composition and NMR relaxation properties of chicken breast meat
No full textTurkey meat quality traits as affected by gender and type of muscle
No full textTurkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality proteins for human consumption. Few studies have been condicted in order to characterize meat quality traits in turkeys and most of them considered only meat obtained from P. major muscle. For this purpose, ten females (101 d-old and 9.9 at slaughter) and ten males (142 d-old and 21.0 kg at slaughter) Big 6 tukeys were selected and ten muscles representing the main cut-up were dissected from each carcass: breast (Pectoralis major and Pectoralis minor), wing (triceps humeralis muscle), thigh (sartorius, semimembranosus, ileotibialis and biceps femoris muscles), drumstick (peroneus longus, flexor perforans et perforatus digiti III, gastrocnemius pars interna muscles). Each muscle was used to assess ultimate pH following the iodoacetate method and colour using a Minolta Chromameter CR-400 with illuminant sources C and reading were expressed using CIE values for lightness (L*), redness (a*) and yellowness (b*). Two-ways ANOVA was performed using a model including gender, muscle type and their interaction. As expected, both gender and type of muscle affected the most important parameters selected for meat quality assessment. As for gender, male turkeys exhibited lower ultimate pH and higher L* values in almost muscles considered in the present study. These differences can be likely exacerbated by the large difference in slaughter age (14 vs. 20 wks-old) adopted under commercial conditions. Otherwise, redness and yellowness were not modified according the gender of birds. Concerning the effect of type of muscle, as expected, significant differences were found in both pH and colour coordinates. Indeed, overall beast and wing muscles showed significantly lower values of ultimate pH, redness and yellowness when compared with thich and drumstick muscles which did not differ from each other. These differences can be ascribed to the different in vivo metabolism of the muscles considered (glycolytic vs. oxidative). Considering the current different use of turkey meats under commercial conditions, these results can be useful to define threshold values useful for establishing quality categories of the meat according gender and and muscle of origin
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