Consulta: subjectFacets:"Broiler meat"
Registros recuperados: 5
Data/hora: 01/06/2024 02:07:11

Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken
Provedor de dados: 89
Autores: Fellenberg,MA; Espinoza,A; Peña,I; Alarcón,J.
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm®) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 ºC) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Broiler meat; Lipid oxidation; Marinade; Polyphenols; Quillay.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100011

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat
Provedor de dados: 89
Autores: Lima,CB; Migotto,DL; Oliveira,GR; Souza,TC; Santana,RO; Castejon,FV; Tanure,CBGS; Santana,AP; Stringhini,JH; Racanicci,AMC.
ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p&lt;0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant activity; Brazilian plants; Broiler meat; Quality attributes; TBARS.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000400669

Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability
Provedor de dados: 89
Autores: Lima,CB de; Racanicci,AMC; Oliveira,GR; Migotto,DL; Amador,SA; Souza,TC de; Tanure,CBGS; Vieira,A.
ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or sucupira (SUC) resin oils at three different concentrations (500, 900, and 1300 ppm) plus a negative control diet (CONT). At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF)....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant; Brazilian plants; Broiler meat; Meat quality; TBARS.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015001000047

การเสริมสารสกัดหยาบจากขมิ้นชัน (Curcuma longa Linn.) ในอาหารไก่กระทงต่อผลการทดสอบทางประสาทสัมผัสของเนื้อ
Provedor de dados: 106
Autores: Chaiyawan Wattanachant; Sutha Wattanasit; Aroonporn Itharat.
Objective of this study was to determine the effect of crude turmeric extract (Curcuma longa Linn.) supplementation in broiler diets on sensory evaluation of meat. One hundred and twenty 3-week- old male Habbard broilers were randomly allotted into 5 groups according to the level of crude turmeric extract supplementation. Each group consisted of six replications with 4 broilers per replication. Broilers were fed ad libitum with basal diet containing 0, 0.2, 0.4, 0.6 and 0.8% of crude turmeric extract until 6 weeks old. Subsequently, birds were slaughtered and the breast meats were dissected for sensory evaluation by 12 panels. The results revealed that all crude turmeric extract supplementations gave no significant difference in colour and smell of raw...
Tipo: Collection
Palavras-chave: Crude turmeric extract; Broiler meat; Sensory evaluation; ฺBroiler diets; Supplementation; ไก่กระทง; ขมิ้นชัน; อาหารสัตว์; สารสกัดหยาบ; การทดสอบทางประสาทสัมผัส; เนื้อไก่.
Ano: 2011
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5185

Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses
Provedor de dados: 58
Autores: Maziero,Maike T.; Oliveira,Tereza Cristina R. M. de.
Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understood. This study evaluated the effect of storage temperature on the survival of C. jejuni in chicken meat stored for seven days at 4ºC and for 28 days at -20ºC. The influence of selective enrichment on recovery of Campylobacter was also evaluated. Thirty fresh chicken meat samples were analyzed and 93.3% was contaminated with termotolerant Campylobacter spp. with average count of 3.08 Log10 CFU/g on...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Campylobacter; Frozen storage; Refrigeration; Broiler meat.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200034