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After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters ( L ∗ , a ∗ , and b ∗ ). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P < 0.001) and C16:0 (P < 0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P = 0.001) and C20:1 (P = 0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P > 0.05). The H/H level differed significantly with the storage time (P < 0.001), with no effect of the gas mixture (P = 0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile. [ABSTRACT FROM AUTHOR]

The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium‐alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double‐active gelatin–calcium alginate coatings had significant (p <.05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin‐CA coatings led to significant reduction (p <.05) in TBARS, pH, and TVB‐N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p <.05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products. [ABSTRACT FROM AUTHOR]

The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one‐day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg−1) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg−1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids. [ABSTRACT FROM AUTHOR]

The pace of life is accelerating, so we are seeking ways to optimize the shelf life of products. To achieve this goal, the microbiological quality of rabbit meat was assessed at 7, 14, and 21 days under refrigerated conditions, utilizing two storage methods, modified atmosphere packaging (MAP) and vacuum packaging (VAC). Maintaining high levels of hygiene is critical not only during slaughter but also during subsequent technological processes and meat storage. The research concluded that the MAP method was more effective at extending the shelf‐life of fresh rabbit meat than the VAC method. Additionally, increasing the CO2 concentrations in meat significantly decreased the Pseudomonas bacteria population (after 14 and 21 days of storage). Conversely, the gaseous mixture containing 70% O2 significantly decreased the Enterobacteriaceae population in the sample after 21 days of storage. Moreover, the MAP storage method considerably impeded microbial growth, particularly the total yeast and mold count, lactic acid bacteria count, and Pseudomonas spp. count. This study's findings demonstrate that rabbit meat can be stored for 21 days in a modified atmosphere containing appropriate concentrations of gases such as gaseous carbon dioxide and oxygen. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB‐N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony‐forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties. [ABSTRACT FROM AUTHOR]

The present 360-day study aimed to evaluate the productive performance, economic profit and meat quality of pacu cultured in floating cages at different stocking densities. A total of 2880 juvenile pacu, initial weight 50 ± 0.9 g, were reared in eight floating cages of 18.375 m3. Two stoking densities were used: high stocking density (HSD; 26 fish/m3) and low stocking density (LSD; 13 fish/m3). On days 0, 90, 180, 270 and 360, 100 fish per group were used to determine the growth performance, productive indices and total economic profit. The total economic profit was calculated by indices that include the fish price, feed conversion ratio and diet cost, among others. On day 360, the chemical composition and fatty acid profile of the muscle tissues were determined. The LSD group had higher final biomass and weight gain than the HSD group (p = 0.0001 and p < 0.0001 respectively), which was probably associated with the higher protein efficiency ratio obtained in the LSD group (p < 0.05). Additionally, the economic profit from LSD on day 360 was 1.2 times higher than that from HSD (p < 0.0001). More protein and lipid contents were obtained from LSD (p = 0.0035 and p < 0.0001 respectively) while more moisture was obtained from the HSD (p < 0.0001) group. In addition, more eicosapentaenoic (EPA) (p = 0.0013), docosapentaenoic (DPA) (p = 0.0001) and docosahexaenoic (DHA) (p = 0.0003) fatty acids were obtained from LSD. We concluded that when pacu are cultured in floating cages, 13 fish/m3 density produce fish with more weight and better muscle chemical composition, improving the economic profit and the nutritional quality. [ABSTRACT FROM AUTHOR]

The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked. [ABSTRACT FROM AUTHOR]

BACKGROUND In order to combat environmental and food security concerns associated with the increasing demand for soymeal related to increasing meat consumption, this study determines the chicken meat quality derived when soymeal is substituted for either partially de‐fatted Hermetia illucens larval meal or spirulina (Arthrospira platensis) in broiler diets. Physicochemical parameters, sensory traits, and fatty acid composition of the meat are investigated, as well as an experiment to evaluate the impact of highly oxygenated atmosphere versus vacuum‐bag packaging on shelf life was conducted. RESULTS: Hermetia illucens did not compromise quality; meat was slightly more yellow (higher b*), had a slightly decreased pH, and was less adhesive during chewing compared to the soy‐fed control. Furthermore, Hermetia illucens resulted in higher saturated fatty acids proportions in thigh meat. Spirulina resulted in redder (higher a*) and more yellow (higher b*) meat with a slightly increased umami and chicken flavour. Spirulina‐fed chicken meat had higher lipid oxidation levels compared to the control after being packaged in a highly oxygenated atmosphere; although, differences between the spirulina‐fed and control fatty acid composition in thigh meat were minor. CONCLUSION: Both alternative protein feeds show potential to replace soymeal in broiler diets; however, they do result in moderately altered products. [ABSTRACT FROM AUTHOR]

Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical‐chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat. [ABSTRACT FROM AUTHOR]

Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress‐induced pathways or mediators, including AMP‐activated protein kinase‐mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk. [ABSTRACT FROM AUTHOR]

Effects of dietary supplementation of verbascoside and lycopene, alone and in combination, on some blood parameters, plasma oxidative status and meat quality traits in intensively reared rabbits were investigated. The test lasted 60 days and was conducted on 200 weaned‐rabbits, divided into four groups of 50 animals each (5 animals each cage × 10 repetitions). The control group (CON) received a fattening feed without any feed supplements, whereas the experimental groups received the following: the first, an integration in 22 g of PLX®23 (Lippia citriodora extract; VB group) per ton of feed; the second, an integration in 100 g of LycoBeads® (Solanum lycopersicum extract; LIC group) per ton of feed; and the third, an integration of both feed supplements in combination at the same doses (LIC+VB group). The dietary supplementation with Lippia citriodora and Solanum lycopersicum resulted in an improvement of the blood lipid profile, oxidative plasma markers, and hepatic and renal activity of treated growing rabbits. Feed additives also produced meat with a lower content in SFA and an increased PUFA content, and inhibited the lipid oxidation improving the oxidative stability of rabbit meat. The dietary supplementation, even reporting no effects on productive parameters and carcass yield, showed an improvement on several blood parameters, as indicator of animal welfare, and on quality and healthy meat markers. [ABSTRACT FROM AUTHOR]

Abstract: The analyzed material included 40 hybrid rabbits slaughtered at the age of 90 days. The control group was transported directly after weaning, while the transport group was transported directly prior to slaughter. The experiment was designed to assess the transport stress, carcass and meat quality implications, taking into account the muscle type and sex. The transported animals were characterized by a higher level of blood cortisol, glucose and triglycerides (P < 0.0001), and a lower level of insulin (P < 0.0001) compared to the control group. In the presented study the time post‐mortem affected the pH decline in both rabbit groups (P < 0.0001). The lightness, redness and yellowness of rabbit meat were affected by the transport (P < 0.0001, P = 0.001 and P < 0.0001). The percentage of free water and its share in the total water was higher for the non‐transported rabbits compared to the transported ones (P < 0.0001). Moreover, the meat from the control group was characterized by greater plasticity compared to the transport group (P = 0.003). The chemical composition of rabbit meat was not changed by the effect of transport (P = 0.643–0.979). To conclude, the quality traits of meat from the transported hybrid rabbits clearly indicated the development of dark firm and dry‐like lower quality of meat. [ABSTRACT FROM AUTHOR]

Abstract: The effects of 0, 40 and 80 g/kg alfalfa meal on growth performance, carcass traits and meat quality of Chinese yellow‐feathered broilers fed diets containing or lacking wheat (0 or 200 g/kg) as part of the energy source, were examined using random design with a 2 × 3 factorial arrangement of treatments. Dressing percentage and semi‐eviscerated proportion were lower, and meat color a* (redness) value was higher in birds fed diets containing wheat than diets lacking wheat (P < 0.05). Drip loss was reduced by the addition of alfalfa meal to diets containing or lacking wheat (P < 0.05). Average sensory score of breast meat was higher in chickens fed corn‐based diets than in those fed wheat (P < 0.05). Meat from those supplemented with 40 g/kg alfalfa meal had better taste than the other two levels (P < 0.05). The inclusion of wheat significantly reduced the activities of creatine kinase and calpain of breast muscle (P < 0.05). In conclusion, Chinese yellow‐feathered broilers fed diets containing wheat had better meat color and lower drip loss than those fed the diets without wheat, and adding 40 g/kg alfalfa meal generally improved meat quality and taste. [ABSTRACT FROM AUTHOR]

The present experiment tested a dietary supplementation with linseed oil and selenium to growing rabbits. The basal diet (B) contained 3% sunflower oil, while it was substituted with 3% linseed oil in the experimental feed (S). The selenium (Se) content of the two diets was 0.10 vs. 0.46 mg/kg. Rabbits were fed with B diet from the age of 18 days. One group was fed with the B diet until 11 weeks of age (group B), whereas the experimental groups were fed with S diet for 1, 2, 3 or 4 weeks (groups S1, S2, S3 and S4, respectively), before slaughtering (11 weeks of age). Live performance and carcass traits of rabbits, fatty acid ( FA) profile and selenium content of their hind leg ( HL) and Longissimus thoracis et lumborum ( LTL) meat were considered in this study. In addition, the effect of two different cooking methods on the nutritional value of the enriched HL meat was also assessed. The tested dietary supplementation only minimally affected the live performance and carcass traits of rabbits. The S supplementation significantly reduced the Σ n-6 FA and increased the Σ n-3 FA of the HL meat and LTL meat, compared to the B diet (p < 0.001); thus, n-6/ n-3 ratio was improved (p < 0.001). In addition, HL meat and LTL meat of S fed rabbits were significantly enriched in Se reaching a twofold increase in both meat cuts (p < 0.01). Therefore, the S supplementation improved the functional value of the rabbit meat. The heat treatment affected cooking loss, Se and vitamin E contents as well as the oxidative status of the HL meat (p < 0.001), with the different cooking methods providing different results. In addition, even if the beneficial C20:5 n-3 and C22:6 n-3 decreased with cooking, the n-6/ n-3 ratio remained unaffected. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of dietary Curcuma longa powder on pig meat quality and shelf-life. Eighteen pigs (Cinta Senese breed) were fed with two different diets: basal diet (control, C) and basal diet supplemented with 4.5 g/pig/day of turmeric powder (Tu). After slaughter meat quality was assessed during 7 days of storage at 4C. pH, color, drip loss, cooking loss, tenderness, lipid oxidation and antioxidant capacity were determined at day 0 and 7 on raw samples. Dietary turmeric powder induced reductions in a* and b* indexes and in Chroma. Lipid oxidation was lower in meat from Tu diet than C diet ( P < 0.05). The C. longa powder supplementation did not affect pH, drip loss, cook loss, tenderness, L* and antioxidant capacity ( P > 0.05). Turmeric powder could thus be a potential supplementation in diet of pigs for increasing meat quality. Practical Applications Recently, purchasers and producers pay much attention on meat quality. Autochthonous pig breeds, like Cinta Senese, are known for their high meat quality and are sought after by consumers. Natural feed supplementation appears to be a viable management operation to improve the quality and stability of the meat. Turmeric is one of the most popular spice used around the world and it is studied for its antioxidant power. The dietary supplementation of turmeric in pigs can increase meat quality and extend shelf-life. [ABSTRACT FROM AUTHOR]

Beijing-you is a Chinese local chicken which is raised for both meat and eggs. In the present study, we detected the effects of different rearing systems on growth, slaughtering performances and meat quality of Beijing-you chickens at 26-40 weeks of age. Six hundred Beijing-you hens were randomly allocated into two groups at 16 weeks of age and raised in free range or battery cage systems. The body weight, slaughtering performance and meat quality were measured for each group at the ages of 26, 30, 35 and 40 weeks. Some of the traits were dramatically influenced by the two systems, although most of them did not show significant changes. For the meat fiber microstructure, we found that the diameter of thigh and breast muscle fiber in the free range group were significantly increased than in the cage group (P < 0.05) at 26 weeks of age. The ratio of fast muscle fiber in thigh muscle samples of the free range group was significantly reduced compared to that of cage group at both 35 (P < 0.01) and 40 (P < 0.01) weeks of age, indicating that the free range system could promote the transforming of fast muscle fiber to slow muscle fiber. [ABSTRACT FROM AUTHOR]

BACKGROUND The purpose of this study was to determine the quality of meat and the histological structure of muscles of Ayam Cemani chickens, Ayam Cemani × Sussex hybrids and slow-growing Hubbard JA 957 chickens and to examine whether crossing generally available Sussex chickens with little available Ayam Cemani gives a good quality product of interest to the poultry industry and in food technology. RESULTS The size of breast and leg muscle fibers varied among genotypes. The breast and leg muscles of slow-growing Hubbard JA 957 chickens had the largest fiber diameter. The histological and biochemical properties of muscles, including the type, number, proportions, diameter and metabolic profile of fibers, had a significant effect on the pH and water-binding capacity of meat, thus affecting its quality. The muscle fibers of Ayam Cemani chickens were approximately half the size of the muscle fibers of Hubbard JA 957 chickens. Ayam Cemani and Ayam Cemani × Sussex gave a product of as good quality as Hubbard JA 957 chickens. CONCLUSION Meat from Ayam Cemani chickens is a rich source of protein and could be highly valued by gourmet consumers, connoisseurs and dieticians for its rarity and originality. The results of this study show that genotype (Ayam Cemani, Ayam Cemani × Sussex, Hubbard JA 957) affected the quality and color of meat and the histological profile of chicken breast and leg muscles. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND:Although environmental factorsgreatlyaffect the quality of carpmeat, noregulations impose labelling the place of cultivation of freshwater fish. That is why the purpose of this study was to determine the quality of carp meat cultivated in several regions of Poland as well as to assess the necessity of implementing such regulations. RESULTS: The influence of the cultivation region on colour, nutrition value, health safety and sensory quality of carp meat was assessed. The analysis included colourmeasurement, determination of fatty acid profile and sensory evaluation of carp muscle. Moreover, microbiological analysis of the fish surface was performed. The results show that the place of cultivation does not influence the lightness (L*) of fillet, but has an impact on other colour parameters (a*, b*). The microbiological quality of fish from all studied farms was satisfactory, since no pathogenic microorganisms were observed on the fish surface. The fatty acid profile was fairly varied (P < 0.01), depending on the place of cultivation. CONCLUSION: Since final results seem ambiguous, further analyses of quality features of carp fromvarious regions and cultures should be performed, before any recommendation for the necessity of labelling the place and method of cultivation should be suggested. [ABSTRACT FROM AUTHOR]

BACKGROUND The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2 × 3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at −20 ± 1°C and analysed after 1, 90 and 180 days of storage. RESULTS Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness ( L*), redness ( a*) and yellowness ( b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation. High nutrient density diet led to a significantly ( P < 0.05) decreased pH compared with the low nutrient density diet. CONCLUSION Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

n experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas ( Pisum sativum L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I-control group, fed a basal diet containing soybean meal (195 g kg) as the main protein source; whereas group II-experimental group fed diet containing peas (400 g kg) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio ( P > 0.05). The total lipids were lower ( P < 0.05) in the breast and leg muscles of broilers fed peas. The content of total n-3 polyunsaturated fatty acids were higher ( P < 0.05) in the white and dark meat of birds fed the pea diet compared with soybean control diet. After 7 days of refrigerated storage, the levels of thiobarbituric acid-reactive substances, lipid hydroperoxides and carbonyl proteins expressed as dinitrophenylhydrazine were similar ( P > 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas. [ABSTRACT FROM AUTHOR]

Coccidiosis is the most common parasitic disease of poultry which causes economic damage not only by mortality, but also by impaired growth rate, malabsorption, body weight loss, and the negative effects on the product's yield and quality. This study was conducted to evaluate the effect of dietary supplementation with nanocurcumin on carcass characteristics and physical and chemical properties of broiler chicken breast meat infected with Eimeria acervulina, Eimeria maxima, and Eimeria tenella. Fifty one‐day‐old chicks were randomly assigned to five treatment groups: (1) noninfected/nonmedicated, (2) infected/nonmedicated, (3) infected/medicated (nanocurcumin 300 mg/kg), (4) infected/medicated (nanocurcumin 400 mg/kg), and (5) infected/medicated (antibiotic). Carcass characteristics of Group 3 improved in comparison with Groups 4 and 2, significantly (p <.05). Groups 3 and 4 decreased drip loss and cooking loss and increased protein content in comparison with Group 2. Groups 3 and 4 showed significantly higher a* values in comparison to Group 2 at the first and the 30th day under freeze condition. TBARS value of Group 2 was higher than Group 1, while Group 3 had significantly lower TBARS value than Group 2. SDS‐PAGE patterns and DSC profiles do not show any differences. Nanocurcumin (300 mg/kg) can be used as a potential promising feed additive in poultry production. Practical applications: Considering the economic losses due to negative effects of coccidiosis on growth rate and meat quality of broiler chicken, nanocurcumin as a natural and safe food additive can be a promising approach to improve the nutritional value and organoleptic factors of poultry meat during shelf life. [ABSTRACT FROM AUTHOR]

The present study was designed to evaluate effect of sodium acetate (SA) on various quality attributes of rista (meat ball). Rista was treated with SA at 1% (SA1), 2% (SA2), and 3% (SA3) level, while as rista without addition of SA acted as control. Treated rista maintained significantly lower (p ≤ .05) value of thiobarbituric acid reactive substances (TBARS) and free fatty acid (FFA) value as compared to control rista during storage. SA3 recorded the lowest value of TBARS (0.41 mg MDA/kg) as compared to SA2 (0.65 mg MDA/kg), SA1 (0.87 mg MDA/kg) and control (1.45 mg MDA/kg). The FFA value at the 15 day of storage for control rista was 0.98%, followed by SA1 (0.63%), SA2 (0.51%), and SA3 (0.39%) samples. Total plate count was significantly higher (p  ≤ 0.05) in control (6.82 cfu/g) as compared to SA1 (4.56 cfu/g), SA2 (3.08 cfu/g), and SA3 (2.35 cfu/g). Practical applications: Spoilage of the traditional meat products is a major challenge in front of meat industry and results huge economic loss. Different preservation techniques are in practice to reduce the spoilage and enhance the safety of these meat products. Use of organic acids/salts as a preservative is one of the options to minimize the spoilage, with least impact on various quality attributes. Application of the organic acids/salts in the traditional meat products needs to be technologically up graded and authenticated. [ABSTRACT FROM AUTHOR]

BSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods. [ABSTRACT FROM AUTHOR]