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Recent revisions to U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) compliance and safe harbor guidelines for ready-to-eat meat and poultry products addressed process humidity requirements. Given the lack of prior data for impingement-cooked products, the present study was conducted to evaluate the impact of process humidity on Salmonella lethality at the product core and surface and compliance of the results with FSIS lethality performance standards. Whole muscle beef strips, ground beef patties, whole muscle chicken breast fillets, and breaded ground chicken patties were inoculated with an eight-serovar cocktail of Salmonella. Beef and chicken samples were cooked in a pilot-scale moist-air impingement oven to a core temperature of 70.0 and 72.8°C, respectively, immediately quenched in liquid nitrogen, and dissected to obtain core and surface samples. Variables included oven temperature (218 and 232°C), air velocity (0.7 and 2.8 m/s), and oven humidity (0.7, 15, 30, or 70% moisture by volume [%, v/v]). Additional treatments were performed to examine the impact of supplemental critical control processes such as increased endpoint temperature, postoven carryover time, and pre- or postoven steam treatments. Salmonella reductions of7 log units were reliably achieved in chicken patties regardless of the processing variables; however, none of the treatments reliably ensured6.5-log reductions of Salmonella in ground beef. A majority of whole-muscle samples failed to meet the required performance lethality when processed at 0.7% (v/v) humidity; however, Salmonella inactivation was significantly improved (P0.05) at oven humidities of ≥30% (v/v). Dry oven conditions achieved greater Salmonella lethality at the core than at the surface for multiple products (P0.05). The efficacies of minimal and supplemental critical controls were dependent on product, process, and humidity (P0.05). Overall, process humidity and product variability should be considered in regulatory requirements and process validations.

This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 °C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 ± 1.5 mg/L TEAC and 2336.11 ± 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log10 CFU/g, respectively, compared to the control (P 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.

Salmonellosis occurs frequently worldwide, causing serious threats to public health safety. The abuse of antibiotics is increasing the antibiotic resistance in bacteria, thereby making the prevention and control of Salmonella more difficult. A phage can help control the spread of bacteria. In this study, S55, a lytic phage, was isolated from faecal samples obtained from poultry farms using Salmonella Pullorum ( S . Pullorum) as the host bacterium. This phage belongs to Siphoviridae and has a polyhedral head and a retraction-free tail. S55 showed a strong ability to lyse Salmonella serovars, such as S . Pullorum (58/60, 96.67%) and S . Enteritidis (97/104, 93.27%). One-step growth kinetics showed that the latent period was 10 min, burst period was 80 min and burst size was 40 pfu/cell. The optimal multiplicity of infection was 0.01, and the phage was able to survive at a pH of 4-11 and temperature of 40°C-60°C for 60 min. Complete genome sequence analysis revealed that the S55 genome length is 42,781 bp (GC content, 50.28%) and it contains 58 open reading frames (ORF), including 25 ORFs with known or assumed functions, without tRNA genes. Moreover, S55 does not carry genes that encode virulence or resistance factors. At different temperatures (4°C or 25°C), S55 was found to lower the populations of S . Pullorum and S . Enteritidis on chicken skin surface. Its bacteriostatic effect at 4°C was higher than that at 25°C. In conclusion, S55 can be considered a promising biological agent for the prevention and control of Salmonella .

Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. Although there was no (P > 0.05) difference in water-holding capacity between wheat fiber and carrageenan, an increased (P < 0.05) flaxseed oil-holding capacity was observed in wheat fiber samples. Furthermore, an addition of 5% wheat fiber resulted in optimal emulsification capacity and less cooking loss at 4°C for 14 d and at -20°C for 60 d (P < 0.05). Because of the lower (P < 0.05) purge and centrifugation losses, thiol group content, and thiobarbituric acid reactive substance value than those formulated with more flaxseed oil, 12% flaxseed oil was an optimal level in chicken surimi with 5% wheat fiber. Scanning electron microscopy results also showed better emulsification of surimi batters with wheat fiber compared with those without wheat fiber, and meanwhile, the formulation with 5% wheat fiber could hold up to 12% flaxseed oil as well. To enhance flaxseed-oil addition, semi-manufactured chicken surimi batter was successfully fortified with a combination of 12% flaxseed oil and 5% wheat fiber. This surimi-like product with dietary fiber and ω-3 FA would fit the need in the current market regarding consumers' demands for high nutritional value and improved processing characteristics.

Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P 26%, P 16%, P 2) than normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended owing to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.

The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.

Several peptides found in hydrolysed poultry byproduct meal can inhibit angiotensin-converting enzyme (ACE) activity, a property that indicates potential antihypertensive and health-promoting effects. This study aimed to assess the effects of extruded diets containing enzymatically hydrolysed poultry byproduct meal (HPM) on cat serum ACE activity and aldosterone (ALD) concentration, nutrient digestibility, and faecal characteristics. On the basis of a preliminary in vitro ACE inhibitory activity assay, a commercial HPM and a commercial conventional poultry byproduct meal (CPM) were selected for further investigation. Two isoenergetic and isonitrogenous diets were formulated: CPM diet (25.7% CPM) and HPM diet (24.7% HPM). In trial 1, the effect of diet on serum ACE activity and ALD concentration was evaluated using 8 healthy cats (4 female and 4 male, 4.1 ± 0.38 kg BW) in a crossover design, with 5 d of adaptation and blood collection on d 6. In trial 2, apparent total tract digestibility and faecal characteristics were evaluated using 12 cats (6 female and 6 male, 4.0 ± 0.72 kg BW) in a completely randomised design. Serum ACE and ALD were analysed using a mixed model, with diet as the fixed effect and cat as the random effect. Data from trial 2 were subjected to analysis of variance, and means were compared by Tukey’s test. In vitro ACE inhibitory activity of HPM (90.4%) was higher than that of CPM (52.0%). Cats fed the HPM diet tended to have lower serum ACE activity than those fed the CPM diet (126 versus 142 U/l, p = 0.09). Serum ALD was not influenced by diet. Diets had similar digestibility values, and faecal consistency scores tended to be higher (firmer faeces) in cats fed the CPM diet than in cats fed the HPM diet (4.6 versus 4.0, p = 0.09). Inclusion of HPM in extruded diets may reduce cat serum ACE activity and promote good faecal consistency without affecting digestibility. Further investigations are needed to explore the potential health benefits of HPM in hypertensive cats.

Ceramic dish cooking method (CDCM) and microwave absorption dish cooking method (MADCM) were used to obtain one-step microwave-cooked Kung Pao Chicken. Processing the optimization of recipes, steaming time and microwave time was conducted for microwave cooking methods. CDCM showed higher taste scores, better umami and sweet attributes, and better color and aroma than MADCM. The NMR and FITC fluorescence analysis results indicated that free water in chicken cooked by CDCM was lost more and tends to shift to immobilized water during the microwave heating as compared with MADCM. However, the aroma intensity by CDCM was weaker than the traditional cooking method (TCM). Electronic nose analysis also showed difference in the flavor profile from CDCM and TCM. According to the GC-MS analysis, aldehydes, the oxidation products of fats, were higher from TCM than from other cooking methods. Therefore, enzymatic hydrolyzed chicken fat at 5 g per 150 g chicken with a degree of enzymatic hydrolysis of 17.00% was used in CDCM to produce ideal fatty and meaty flavor. Both fatty and meaty flavor have increased by 52% and 60% respectively, with less off-flavor, thus, obtaining a similarity of 92% compared to TCM and with appropriate contents of volatiles such as hexanal, heptanal, (E)-2-octenal, (E)-2-decenal, (E)-2-nonenal and 2,4-decadienal.

Consumption of contaminated meat and poultry products is a major source of foodborne illness in the United States and globally. Meat inspection procedures, established more than 100 years ago to detect prevailing food safety issues of the time and largely harmonized around the world, do not effectively detect modern hazards and may inadvertently increase food safety risks by spreading contamination across carcasses. Visual-only inspection (VOI) is a significantly different, modernized meat inspection system that is data driven and minimizes physical manipulation of the carcass during inspection. It was developed based on scientific evidence and risk assessment and aims to better control current food safety hazards. In 2014, the European Union (EU) became the first supranational government in the world to require VOI for all swine herds slaughtered in member states that met certain epidemiologic and animal rearing conditions. Here, we review the implementation of this new inspection system with the goal of informing similar modernization efforts in other countries and for other commodities beyond pork. This article reports the results of a literature review and interviews conducted with nine experts in 2018 on the implementation of the EU's 2014 VOI regulation. Challenges, opportunities, and lessons learned about the implementation of the regulation are described for audiences interested in adapting inspection procedures to prevent and detect modern food safety hazards. Overall, implementation of VOI varies within and across member states, and among slaughterhouses of different sizes. This variation is due to disease risk patterns, supply chain conditions, and trade barriers. Before transitioning to a similar risk-based meat inspection system, other countries should consider the following: science-based research agendas to identify what food chain information best predicts herd health and foodborne hazards, regulatory system design that accurately reflects local hazards, and development of targeted VOI educational materials. HIGHLIGHTS

Background In recent years, increased attention has been focused on breast muscle yield and meat quality in poultry production. Supplementation with nicotinamide and butyrate sodium can improve the meat quality of broilers. However, the potential molecular mechanism is not clear yet. This study was designed to investigate the effects of supplementation with a combination of nicotinamide and butyrate sodium on breast muscle transcriptome of broilers under high stocking density. A total of 300 21-d-old Cobb broilers were randomly allocated into 3 groups based on stocking density: low stocking density control group (L; 14 birds/m2), high stocking density control group (H; 18 birds/m2), and high stocking density group provided with a combination of 50 mg/kg nicotinamide and 500 mg/kg butyrate sodium (COMB; 18 birds/m2), raised to 42 days of age. Results The H group significantly increased cooking losses, pH decline and activity of lactate dehydrogenase in breast muscle when compared with the L group. COMB showed a significant decrease in these indices by comparison with the H group (P Conclusions The combination of nicotinamide and butyrate sodium may improve muscle quality by enhancing mitochondrial function and antioxidant capacity, inhibiting inflammatory response and glycolysis, and promoting muscle development and hyaluronic acid synthesis.

Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (−18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (−18°C) for 90 D, which allows the use of some of these lipid sources in meat products.

BACKGROUND: Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. RESULTS: WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid‐reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (

The present study investigated the supplemental effects of tuna hydrolysate (TH) in poultry by-product meal (PBM) and dietary fishmeal (FM) diets on antioxidant enzymatic activities, gut microbial communities and expression of cytokine genes in the distal intestine of juvenile barramundi, Lates calcarifer. Fish were fed with fermented (FPBM + TH) as well as non-fermented PBM (PBM + TH) and FM (FMBD + TH) diets with 10% TH supplementation for 10 weeks. A basal diet prepared without TH supplementation served as control. The results showed that the activity of glutathione peroxidase was significantly higher in FPBM + TH than the control, while the malondialdehyde and catalase activities were unchanged. FPBM + TH diet significantly (P 0.05) upregulated the pro-inflammatory cytokines including IL-1β and TNF-α while considerable downregulation (P 0.05) was observed in the mRNA expression levels of anti-inflammatory cytokine, IL-10 in the distal intestine of fish. The 16SrRNA analysis using V3-V4 region evidenced the ability of FPBM + TH to modulate the distal intestinal gut microbiome, augmenting the richness of Firmicutes and Fusobacteriaat at phylum level and Bacillus, Lactococcus and Cetobacterium at genus level. All these results have shown that fermented PBM with TH supplementation could improve the antioxidant capacity and inflammatory responses of juvenile barramundi while influencing the microbial communities at both phylum and genera levels.

Oxidation is a major cause of meat quality deterioration during broiler production, which leads to undesirable meat color and impaired water holding capacity (WHC), thereby impacting consumer appeal and satisfaction. Chlorogenic acid (CGA), a natural phenolic acid, is regarded as a potential, safer and healthier antioxidant to improve meat quality. To investigate the protective effects of CGA on the meat quality of oxidatively stressed broilers, 240 one-day-old male Cobb broiler chickens were allocated to four treatments: basal diet (control group), basal diet + dexamethasone (DEX) injection (DEX group), basal diet containing 500 mg kg

Humans and animals can become asymptomatic carriers of Listeria monocytogenes and introduce the pathogen into their environment with their feces. In turn, this environmental contamination can become the source of food- and feed-borne illnesses in humans and animals, with the food production chain representing a continuum between the farm environment and human populations that are susceptible to listeriosis. Here, we update a review from 2012 and summarize the current knowledge on the asymptomatic carrier statuses in humans and animals. The data on fecal shedding by species with an impact on the food chain are summarized, and the ways by which asymptomatic carriers contribute to the risk of listeriosis in humans and animals are reviewed.

Background: Determining the multi-mycotoxins present in table-ready foods is necessary for a total diet study. However, so far, most methods of analyzing multi-mycotoxins apply to raw foods. Therefore, a reliable method for analyzing multi-mycotoxins in table-ready foods is needed. Objective: We developed and validated methods of multi-mycotoxin analysis that employed stable isotope dilution with LC–tandem MS (LC–MS/MS) using two representative matrices. Methods: Samples were fortified with [13C]-labeled mycotoxins as internal standards and extracted with 50% acetonitrile in water for high-carbohydrate foods and 3% formic acid in acetonitrile for high-protein and/or high-fat foods, cleaned up with n-hexane and the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method, and followed up by LC–MS/MS. Results: Validation of the methods was performed, and the results were as follows: the correlation coefficient, R2, was 0.99; method detection limit, 0.01–2.4 μg/kg; recoveries, 83.6–114%; precision, 0.8–10 (intraday) and 3.1–22% (interday); interlaboratory reproducibility, ≤15%; and uncertainty, 3.5–19%error. The applicability of the methods was evaluated by analyzing table-ready foods spiked with standards. Conclusions: These methods were successfully evaluated and deemed appropriate for determining the multi-mycotoxins in table-ready foods. Highlights: This work demonstrates that stable isotope dilution with LC–MS/MS can be effectively used to analyze multi-mycotoxins simultaneously in a total diet study.

Made available in DSpace on 2020-12-12T00:58:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-11-02 1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products. 2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage. 3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness. 4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation. 5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture. 6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product. Department of Food Engineering College of Animal Science and Food Engineering (FZEA) University of São Paulo (USP) Department of Food Technology and Engineering São Paulo State University (UNESP) Department of Food Technology Faculty of Food Engineering University of Campinas (UNICAMP) Centro Tecnológico de la Carne de Galicia Adva. Galicia n° 4 Parque Tecnológico de Galicia Department of Food Technology and Engineering São Paulo State University (UNESP)

Although Staphylococcus aureus is a major cause of food poisoning, little is known about its response to growth on food. Utilizing a transcriptional profiling and metabolomics approach, we compared S. aureus grown on autoclaved chicken breast (ACB) to Luria broth agar. ACB cultures demonstrated increased expression of genes associated with protein synthesis, cofactors, secondary metabolites, nitrogen and nucleotide metabolism, amino acid transport, and reduced expression of general stress, lipid metabolism, and virulence genes. The ACB culture also displayed characteristics of catabolite de-repression and anaerobic growth, and increased expression of arginine biosynthesis genes (argFGH) and an arginine/ornithine antiporter gene (arcD). S. aureus synthesizes arginine from proline and the ACB culture exhibited increased expression of proline transport genes (opuBA, opuBB and putP) and increased proline accumulation. Amino acid and sugar content in the ACB grown culture increased, and this was attributed to the consumption of ACB, transport of amino acids, and gluconeogenesis. Genes involved with biotin biosynthesis and uptake were upregulated and biotin is required for amino acid catabolism. Genes encoding urease and urease activity were upregulated in ACB cultures, while urea levels were reduced. This research provides fundamental information on the response of S. aureus growing on chicken meat that could find application in future attempts to reduce the growth of S. aureus in food.

1. Olive leaf extract (OLE) and hazelnut skin (HS), which are known to have good antioxidant activity, were added into chicken nuggets in different ways. In the first method, the nuggets were coated with sodium alginate-calcium chloride-based coatings containing OLE and HS. In the second method, OLE and HS were directly added into the nugget patties. Nuggets that did not contain any additive (C1) and the samples prepared with the coating solution that did not include any additives (C2) were assigned as controls.2. Nuggets were stored at two different temperatures, either in a refrigerator (4°C) or in a deep freezer (-18°C) for 21 days and 90 days respectively. Moisture content (%), pH, antioxidant status (TBARS), colour and microbial count (total mesophilic and psychrophilic aerobic bacteria) analyses were carried out during storage.3. At the end of refrigerator storage (day 21), TBARS values for samples in which OLE and HS were directly added were found to be lower than those with OLE and HS coatings (P 0.05). Total number of mesophilic and psychrophilic bacteria were found to be the lowest in the treatment in which HS was directly incorporated into nugget patty (P 0.05).4. For frozen samples, application of a coating containing OLE and HS and direct addition of HS into patties were found to be effective in reducing lipid oxidation. No microbial growth was determined in most of the samples stored in the deep freezer.

In this work, a duplex PCR–Enzyme Linked Oligonucleotide Assay (ELONA) is reported for the sensitive and reliable detection of pork adulteration in beef and chicken products, two of the most widely consumed meat types in the world. The strategy relies on the use of species-specific tailed primers for duplex amplification and simple dilution of the PCR reactions for direct colorimetric detection via hybridization, eliminating the need for any other post-amplification steps. A high sensitivity was achieved, with as low as 71–188 pg of genomic DNA able to be detected using mixtures of control DNA from each species. The strategy was validated using DNA add-mixtures as well as DNA extracted from raw meat mixtures and 0.5–1% w/w pork could be easily detected when mixed with beef or chicken. The proposed approach is simple, sensitive and cost-effective compared to equivalent commercial kits suitable for detecting adulterant pork levels in meat products.

This study was conducted to investigate the effects that tuna hydrolysate (TH) supplementation in poultry by-product meal (PBM) diets would have on growth, immunity and resistance to Vibrio harveyi infection in juvenile barramundi, Lates calcarifer. Five isonitrogenous and isocaloric diets containing fishmeal (FM) without TH supplementation (control) and four diets with 10% TH supplementation viz. a FM protein diet (FMBD + TH), a 75% PBM protein diet (LPBM + TH) and two 90% PBM protein diets, either bioprocessed (BPBM + TH) or unprocessed (HPBM + TH), were formulated for juvenile barramundi, Lates calcarifer. The diets were fed to triplicate groups of juvenile barramundi (average pool weight 12.63 ± 0.11 g) for 10 weeks. Significantly (P 0.05) higher final body weights and specific growth rates were noted in fish fed with FMBD + TH and BPBM + TH diets when compared to the control. Transmission electron microscopy observation of fish distal intestines revealed a significant enhancement of microvilli length in fish fed FMBD + TH and BPBM + TH whereas scanning electron microscopy analysis found no significant difference in microvilli density. A bacterial challenge with Vibrio harveyi was conducted for 14 days after the growth trial to test the immune response and survival of barramundi. In the pre-challenge condition, a significant reduction in blood glucose was found in BPBM + TH compared to the control, and fish in the post-challenge at 24 h had higher glucose levels compared to fish in the pre- and post-challenge conditions at 72 h. The serum lysozyme activity was significantly higher in FMBD + TH and BPBM + TH compared to the control and fish at 72 h post-challenge exhibited higher lysozyme activity in each treatment compared to all dietary groups in the post-challenge condition at 24 h and to HPBM + TH and BPBM + TH in the pre-challenge condition. Fish fed FMBD + TH, LPBM + TH and BPBM + TH diets had significantly higher survival to the bacterial challenge than fish in the control and HPBM + TH. These results showed that PBM supplemented with TH could successfully replace FM without compromising growth, however, bioprocessed PBM supplemented with TH (BPBM + TH) may significantly improve growth performance, immune response, intestinal health and disease resistance in juvenile barramundi.

The detection of adulteration and mislabeling of food products, including intensively processed meat, is a challenge which needs urgent solutions to protect consumers' rights. The aim of the study was to demonstrate the feasibility of species-specific peptide-based LC-MS methods for monitoring duck, goose and chicken in processed meat products. Food commodities of various compositions, subjected to various treatments, including homogenization, cooking, roasting, drying, and sterilization during production, were examined to ensure that MS-based methods are resistant to matrix composition changes. A qualitative LC-QQQ multiple reaction monitoring (MRM) method was developed which allows high-confidence monitoring of duck, goose and chicken meat (ten specific peptides), simultaneously with beef and pork (seven peptides), in the presence of turkey meat, in highly processed food. The developed LC-MS methods can be used for food authentication, monitoring of the food composition conformity with label statements and detection of adulteration of poultry-containing food products.

Coliform bacteria in foods are enumerated at food processing plants and are used as sanitary and quality indicators. To detect coliform bacteria rapidly, seven Lateral Flow Test Strips (LFTSs) that can detect the genera Aeromonas , Citrobacter , Enterobacter , Hafnia , Klebsiella/Raoultella, Pantoea and Serratia were developed. For 55 tested food isolates, the detection rate of each individual LFTS assay was only 38% to 76%, but the detection rate of the 7 combined assays was 100%. For 38 culture collection strains, including clinical isolates, each individual LFTS assay had a detection rate of only 18% to 76%, but the 7 assays in combination had a detection rate of 89%. A feasibility study conducted on 20 types of meat (beef, chicken and pork) indicated that the LFTS assays detected coliform bacteria from 3 types of meat without incubation and from all other meats after 8 h of incubation. LFTS assays showed a positive signal when the meat was spoiled by more than 4.9 log10 (cfu/g) coliform bacteria. A longer incubation time led to increased bacterial counts , more positive LFTSs (1.8 at 8 h and 4.6 at 24 h) and a greater maximal signal intensity (1, 366 at 8 h and 2, 678 at 24 h). Thus, LFTSs of coliform bacteria have great potential for the rapid determination of food freshness as well as food sanitation status.

Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to use a food thermometer during cooking. However, consumers who cook poultry often use visual appearance for determining doneness, which relies on extrinsic factors, including lighting conditions. Because the United States recently mandated changes in lighting to promote energy conservation, this study evaluated the effect of lighting sources on consumer perceptions of doneness and willingness to eat cooked poultry patties. Consumers ( n = 104) evaluated validated photographs of turkey patties cooked to different end point temperatures (57 to 79°C) and rated the level of perceived doneness and willingness to eat each sample. Evaluations were conducted under different lighting sources: incandescent (60 W, soft white), halogen (43 W, soft white), compact fluorescent lamp (13 W, soft white), light-emitting diode (LED; 10.5 W, soft white), and daylight LED (14 W). Lighting changed perception of doneness and willingness to eat the patties, with some of the energy-efficient options, such as LED and halogen making samples appear more done than they actually were, increasing the willingness to eat undercooked samples. This poses a risk of consuming meat that could contain bacteria not killed by heat treatment. Recent changes in lighting regulations can affect lighting in homes that affects perceptions of poultry doneness, requiring that educators place extra emphasis on the message that properly using a meat thermometer is the only way to ensure meat is cooked to a safe end point temperature.

The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, and the influence of packaging method (air and vacuum packaging) on the quality of cooked turkey meatballs stored at -20 ℃ was determined. The smallest changes in malondialdehyde content were observed in samples with the addition of the natural antioxidant regardless of the packaging method. The mixture of synthetic and natural antioxidants was more effective in retarding lipid oxidation than the synthetic antioxidant, and more desirable results were observed in vacuum-packaged samples than in air-packaged samples. The samples with the addition of oil-soluble rosemary extract were characterised by lower intensity of red colour, but this parameter was more stable during frozen storage. The results of a sensory analysis revealed that the application of oil-soluble rosemary extract with or without sodium erythorbate significantly inhibited the development of warmed-over flavour in cooked poultry products.

1. Sausages were used to assess the effects of chicken meat replacement by spent laying hen meat on the quality parameters and sensorial properties. 2. Five formulations were developed: control (CON) containing 100% chicken meat and 4 levels of chicken meat replacement with spent laying hen meat: 25% (T25), 50% (T50), 75% (T75) and 100% (T100). 3. Appearance, texture, succulence, flavour and overall consumer acceptance were analysed. Parameters such as moisture, ash, fat and protein content, pH, cooking loss and colour parameters (lightness (L*), redness (a*), yellowness (b*)) were analysed, as well as the texture properties (hardness, elasticity, cohesiveness and chewiness). 4. Statistical analysis did not reveal significant (P > 0.05) differences in chemical composition and colour parameters among formulations. On the other hand, CON treatment showed the lowest (P

The complexity of the food system makes analyzing microbiological data from food studies challenging because many of the assumptions (e.g., linear relationship between independent and dependent variable and independence of observations) associated with common analytical approaches (e.g., analysis of variance) are violated. Repeated sampling within an establishment introduces longitudinal correlation that must be accounted for during analyses. In this study, statistical methods for clustered or correlated data were used to determine how correlation impacts conclusions and to compare how assumptions associated with statistical methods impact the appropriateness of these methods within the context of food safety. Risk factor analyses for Salmonella contamination of whole chicken carcasses were conducted as a case study with regulatory data collected by the U.S. Department of Agriculture Food Safety and Inspection Service between May 2015 and December 2019 from 203 regulated establishments. Three models, generalized estimating equation, random effects, and logistic, were fit to Salmonella presence or absence data with establishment demographics and inspection history included as potential covariates. Beta parameter estimates and their standard errors and odds ratios and their 95% confidence intervals were compared across models. Conclusions drawn from the three models differed with respect to geographic region, whether the chicken establishment also slaughters turkeys, and establishment noncompliance with 9 CFR §417.4 (hazard analysis critical control point system validation, verification, and reassessment) in the 84 days leading up to sample collection. The results of this study reveal the need to consider clustering and correlation when analyzing food microbiological data, provide context for selecting a statistical method, and suggest that generalized estimating equation and random effects models are preferrable over logistic regression when analyzing correlated food data. These results support a renewed focus on statistical methodology in food safety. HIGHLIGHTS

Salmonella is a common cause of foodborne illness in the United States and often is linked to chicken products. Salmonella contamination has been associated with meat processing facility characteristics, such as the number of employees (i.e., hazard analysis critical control point [HACCP]-based definition of size). The risk factors for Salmonella contamination in U.S. poultry have not been evaluated since implementation of the New Poultry Inspection System (NPIS) in 2014. The goal of this study was to determine whether risk factors for Salmonella contamination changed after implementation of the NPIS. Presence or absence of Salmonella in whole chicken carcasses was modeled using microbiological testing data collected from 203 poultry processing establishments by the U.S. Department of Agriculture Food Safety and Inspection Service between May 2015 and December 2019. A model was fit using generalized estimating equations for weekly presence or absence of Salmonella, and production volume, geographic location, and season were included as potential covariates among other establishment demographics. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated from the marginal model. Of the 40,497 analyzable samples, 1,725 (4.26%) were positive for Salmonella. Odds of contamination was lower among establishments slaughtering ≥10,000,000 birds per year (OR = 0.466; 95% CI, [0.307, 0.710]) and establishments producing ready-to-eat finished products (OR = 0.498; 95% CI, [0.298, 0.833]) and higher among establishments historically (previous 84 days) noncompliant with HACCP regulations (OR = 1.249; 95% CI, [1.071, 1.456]). Contamination also significantly varied by season and geographic region, with higher odds of contamination during summer and outside the MidEast Central region. These results support continuation of targeted food safety policies and initiatives promoting pathogen reduction by establishments with smaller volumes and those noncompliant with HACCP regulations. HIGHLIGHTS

Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of hazard analysis and critical control point to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA with over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and at different concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid compounds (five articles), and to cetylpyridinium chloride (six articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter. PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher than or comparable to that of lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing. HIGHLIGHTS

Salmonella enterica is a major cause of foodborne diseases, and is also an important pathogenic bacterium in poultry industry. Whole genome sequencing (WGS) has become a crucial molecular typing technology used for the surveillance of the pathogenic bacteria. In the present study, we adopted WGS for tracking transmission of S. enterica in the production chain of broiler chickens. A total of 74 S. enterica strains were isolated from the different steps of breeding and slaughtering in a large production enterprise in Sichuan Province, China. The isolation rate of Salmonella was the highest in procedure of defeathering (50.0%) and evisceration (36.7%). Serotype identification showed that 74 Salmonella isolates included 7 serotypes, among which Mbandaka accounted for the highest proportions (35.1%). WGS revealed that 74 strains belonged to 7 different sequence types (STs), as well as 7 different ribosomal STs and 35 core genome STs. cgMLST-based Minimum Spanning Trees and phylogenetic tree based on the SNPs indicated that three serotypes, Mbandaka, Indiana and Kentucky, could be clonally transmitted between broiler farm and slaughterhouse. Heterogeneous resistant phenotypes and genotypes were found in two serotypes, Indiana and Kentucky. Our study indicated WGS in an accurate tool for molecular typing of S. enterica. Routine surveillance of S. enterica in the production chain of broiler chickens is needed.

Enzymatic protein hydrolysis (EPH) is an invaluable process to increase the value of food processing by-products. In the current work the aim was to study the role of standard thermal inactivation in collagen solubilization during EPH of poultry by-products. Hundred and eighty hydrolysates were produced using two proteases (stem Bromelain and Endocut-02) and two collagen-rich poultry by-products (turkey tendons and carcasses). Thermal inactivation was performed with and without the sediment to study the effect of heat on collagen solubilization. A large difference in molecular weight distribution profiles was observed when comparing hydrolysate time series of the two proteases. In addition, it was shown that 15 min heat treatment, conventionally used for inactivating proteases, is essential in solubilizing collagen fragments, which significantly contributes to increasing the protein yield of the entire process. The study thus demonstrated the possibility of producing tailored products of different quality by exploiting standard heat inactivation in EPH. Financial support from the Norwegian Fund for Research Fees on Agricultural Products through the project “Precision Food Production” (no. 314111), and from the Norwegian Research Council through the project “Notably” (no. 280709) is greatly acknowledged. Internal financing from Nofima through the project “Peptek” is also greatly acknowledged.

The objective of this study was to determine whether a phytogenic blend (PB), formulated based on organic acids, tannins, curcumin, and essential oils, could replace the antimicrobials commonly used as growth promoters in the poultry industry without compromising zootechnical performance, health, or meat quality. In addition, our goal was to report the anti-aflatoxin effect of this phytogenic blend. Four treatments were used: TC, or control; T250, T500, and T1000, representing test doses of 250, 500, 1000 mg PB/kg of feed, respectively, or a 34-day experiment (initial and growth phases). On day 22 of the study and age of the birds, 500 ppb of aflatoxin was included in the diet to represent an intestinal challenge and to evaluate the growth-promoting effects of PB. In the initial phase (up to 21 days), there were no differences between groups in weight gain, feed intake, or feed conversion. After adding an aflatoxin-contaminated feed, doses of 250 and 500 mg/kg minimized the adverse effects on feed consumption and feed conversion caused by aflatoxin; but 1000 mg/kg did not differ between groups. In birds that consumed PB (T250, T500, and T1000) compared to the control, there were the following changes: 1) lower counts of heterophiles, lymphocytes, and monocytes; 2) lower lipid peroxidation and high non-protein thiols levels in breast meat; 3) lower bacteria counts in broiler litter; and 4) lower ALT levels. Greater intestinal villus/crypt ratios were observed at T250 and T500. The dose of 250 mg/kg reduced saturated fatty acids and increased unsaturated fatty acids. The chemical-physical composition of the meat did not differ between treatments. The findings suggest that the addition of a PB has a high potential to improve performance for chickens in the growing stage and minimize the adverse effects of aflatoxicosis.

Background and objective The bacteriocin isolated from fermented buffalo milk from West Sumatra-Indonesia, called Dadih, can be considered as a natural and safe antimicrobial compound for food products. The objective of this research was to evaluate the antimicrobial activity of bacteriocin from Dadih and its effectiveness as a preservative in chicken meat. Materials and methods This study used experimental method followed by statistical analysis using 3 experiments with duplication including experiment of meat samples (0 and 10% bacteriocin), storage temperatures (7 and 26°C) and storage duration (0, 1, 2, 3, 4, 5, 6 days and 0, 6, 12 hrs). Each experiment consists of a bacteriocin test, antimicrobial activity assay, physicochemical measurement and storability. Results From 10 LAB isolates successfully obtained from Dadih, two isolates with D7 code and D10 code had the highest antimicrobial activity, reaching 11.75 mm and 12 mm, respectively. The meat treated by 10% of bacteriocin gave the lower total microbial (3rd and 5th day) and total E. coli (5th day) at 7 and 26°C. The pH and water activity (aw) values of chicken meat with 10% of bacteriocin showed lower values at 7 and 26°C. The application of bacteriocin to chicken meat was able to inhibit the microbial growth that was still below standard for 3 days at 7°C and 6 hrs at 26°C. Conclusion Based on research, lactic acid bacteria isolated from buffalo milk curd produced bacteriocin compound which has antimicrobial properties. This bacteriocin showed potential as a natural preservative for chicken meat by inhibiting the growth of pathogen microorganisms.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry p&aacute, t&ecirc, For this purpose, four poultry p&aacute, formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry p&aacute, s stored at 4 &deg, C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 &micro, mol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry p&aacute, s during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Made available in DSpace on 2020-12-12T01:24:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina Brazil is the number one exporter of chicken meat, and this industry maintains constant microbiological vigilance. The objective of this study was to characterize the pathogenicity, antimicrobial resistance (AMR) and the profile of biofilm production of Escherchia coli strains isolated from raw refrigerated cuts of chicken meat sold in retail markets of the four largest poultry companies in Brazil. We collected 150 samples of chicken meat, in order to isolate E. coli and performed susceptibility tests (to amoxicillin associated with clavulanic acid, ceftiofur, enrofloxacin, gentamicin, and trimethoprim + sulfamethoxazole). In addition, the disc approximation test to detect extended spectrum beta-lactamases enzymes (ESBLs) producers was performed. E. coli ability to form biofilm was checked using polystyrene microplates. We also searched for ESBLs genes (blaCTY-M2, blaSHV-1, blaTEM-1, blaCTX-M2, blaOXA-1, blaPSE-1 and AmpC) and adhesion genes (sfa/foc, afa/draB, iha, hrla, fimC, tsh, papC, mat, cr1, felA, fimH and papG) in ESBL-E. coli producers and in those E. coli classified as strongly biofilm formers, respectively. The overall percentage of E. coli isolation was 58.66%, with brand A having the highest percentage (70%), followed by brands D, B and C (60, 53.3 and 50%, respectively). The highest resistance profile was observed for beta-lactams (39.5%), followed by sulfonamide associated to trimethoprim (36.9%) and polymyxin (33.4%). Of the isolates obtained, 77% were non-susceptible to at least one antimicrobial. Brand A showed the highest overall percentage of resistance with 95.23%, followed by brands C (80%), B (75%) and D (69.44%). Overall, 73.86% of the isolates were non susceptible to at least one antibiotic and 36.3% were multiresistants. A total of 17.04% of E. coli strains were identified as ESBLs producers and 70.44% were able to form biofilms (moderate-to-strong). The blaTEM-1 gene was the most prevalent (73.33%), followed by blaSHV-1 (46.66%) and blaCMY-2 (6%). Of the 31 strongly biofilm-forming strains, 26 (83.87%), 24 (77.41%) and 20 (64.51%) expressed fimC, papG and crl genes, respectively. Taken together, our results show that Brazilian chicken meat can be contaminated with E. coli that are non-susceptible to multiple antibiotics, able to form biofilm and showing a diverse repertoire of adhesins linked to pathogenicity depending on the brand evaluated. Graduate Program in Animal Science Universidade do Estado de Santa Catarina (UDESC-Oeste) Universidade Federal do Rio Grande do Sul (UFRGS) Laboratory of Applied Statistics Department of Mathematics São Paulo State University (Unesp) School of Engineering Laboratory of Applied Statistics Department of Mathematics São Paulo State University (Unesp) School of Engineering

Graphical abstract, Highlights • Application of US (37% net sonication time; 40 kHz; 50 W) reduced 11% the effective freezing time of chicken meat samples. • Application of US (40 kHz, 50 W) reduced the length of all the phases of the freezing curve. • No difference in WHC, CL and protein digestibility between US-assisted and non-US-assisted frozen samples was found., Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from −13 to −22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples. This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied.

Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition and sensory qualities of these soups were obviously influenced by the cooking technique. Silkie chicken and pork rib soups prepared by four-stage stewing technique had particle size smaller than 850 nm, smaller chromatic aberration, higher stability, higher levels of free amino acids, lower levels of fat and total triglycerides than the other two techniques. More abundant flavor and taste characteristics were also detected. The high temperature boiling technique could promote the accumulation of the mineral elements in soup. According to healthy and sensory concerns, stewing was the best choice for preparing soups of pork rib and Silkie chicken.

The objective of this study was to compare the standardized ileal digestibility (SID) of amino acids (AA) in 3 poultry by-products including hydrolyzed feather meal (HFM), flash dried poultry protein (FDPP), and poultry meal (PM) and also a meat and bone meal (MBM) between broiler chickens and pigs. Experimental diets consisted of 4 diets containing each test ingredient as a sole source of nitrogen and a nitrogen-free diet. In experiment 1, 416 male broiler chickens with a mean initial body weight (BW) of 705 ± 100 g were allotted to 5 diets with 8 replicate cages per diet in a randomized complete block design with BW as a blocking factor at day 18 posthatching. After 5 d of feeding experimental diets, birds were euthanized by CO2 asphyxiation, and ileal digesta samples were collected from distal two-thirds of the ileum. In experiment 2, 10 barrows with a mean initial BW of 22.1 ± 1.59 kg were surgically fitted with T-cannulas at the distal ileum and allotted to a duplicate 5 × 4 incomplete Latin Square design with 5 diets and 4 periods. Each period lasted for 7 d including 5 d of adaptation and 2 d of ileal digesta collection. Data from experiments 1 and 2 were pooled together and analyzed as a 2 × 4 factorial arrangement with the effects of species (broiler chickens or pigs) and 4 experimental diets (HFM, FDPP, PM, or MBM). There were interactions (P < 0.05) between experimental diets and species in the SID of His, Lys, Thr, Trp, Val, and all dispensable AA except Tyr. In broiler chickens, the SID of Lys in FDPP (73.3%) was greater (P < 0.05) than in HFM (55.7%) but was lower (P < 0.05) than in MBM (86.5%), which was not different from PM (78.7%). In pigs, however, the SID of Lys in FDPP and PM (70.0 and 70.1%, respectively) were greater (P < 0.05) than in HFM (39.0%) but were lower (P < 0.05) than in MBM (79.2%). Broiler chickens fed FDPP and PM had lower (P < 0.05) SID of His, Thr, and Trp than those fed MBM; however, there was no difference in the SID of His, Thr, or Trp among pigs fed FDPP, PM, or MBM. The SID of Val in MBM was greater (P < 0.05) than in the other test ingredients for broiler chickens, but there was no difference in the SID of Val among test ingredients for pigs. Pigs had greater (P < 0.05) SID of Ile and Met than broiler chickens. In conclusion, the pattern of differences in the SID of His, Lys, Thr, Trp, and Val, but not the other indispensable AA, among poultry by-products and MBM were different between broiler chickens and pigs.

The potential of pulsed electric field (PEF) of different intensities (8, 18, and 28 kV/cm) on the conformation and gelation properties of myofibrillar proteins (MPs) extracted from pale, soft, and exudative-like (PSE-like) chicken meat was investigated. The results showed a positive correlation between gelation properties and PEF intensities in the range of 8–18 kV/cm; however, a further increase in intensity had a negative impact. Optimized PEF treatment (18 kV/cm) was capable of inducing MPs with a relatively small particle size, thus contributing to the production of a more homogeneous gel structure. The water distribution and mobility in the gel system significantly changed with increasing PEF intensities, the proportion of immobilized water (P21) increased, and that of free water (P22) decreased. Based on molecular dynamics simulations (MDS), an increasing trend in the number of hydrogen bonds and a reduction in the radius of gyration (Rg) after PEF treatment.

It is important for the poultry industry to maximize product safety and quality by understanding the connection between bacterial diversity on chicken carcasses throughout poultry processing to the end of shelf life and the impact of the local processing environment. Enumeration of total aerobic bacteria, Campylobacter and Pseudomonas, and 16S rRNA gene amplicon sequencing were used to evaluate the processing line by collecting 10 carcasses from five processing steps: prescald, postplucker, pre- and post-immersion chill, and post-air chill. The diversity throughout a 12-day shelf life was also determined by examining 30 packaged carcasses. To identify the sources of possible contamination, scald water tank, immersion chilling water tank, air samples, and wall surfaces in the air-chill room were analyzed. Despite bacterial reductions on carcasses (>5 log(10) CFU/ml) throughout the process, each step altered the bacterial diversity. Campylobacter was a minor but persistent component in the bacterial community on carcasses. The combination of scalding, defeathering, and plucking distributed thermophilic spore-forming Anoxybacillus to carcasses, which remained at a high abundance on carcasses throughout subsequent processes. Pseudomonas was not isolated from carcasses after air chilling but was abundant on the wall of the air-chill room and became the predominant taxon at the end of shelf life, suggesting possible contamination through air movement. The results suggest that attention is needed at each processing step, regardless of bacterial reductions on carcasses. Changing scalding water regularly, maintaining good hygiene practices during processing, and thorough disinfection at the end of each processing day are important to minimize bacterial transmission. IMPORTANCE Culture-based and culture-independent approaches were utilized to reveal bacterial community changes on chicken carcasses at different processing steps and potential routes from the local processing environment. Current commercial processing effectively reduced bacterial loads on carcasses. Poultry processes have similar processes across facilities, but various processing arrangements and operating parameters could impact the bacterial transmission and persistence on carcasses differently. This study showed the use of a single tunnel incorporating scalding, defeathering and plucking may undesirably distribute the thermoduric bacteria, e.g., Campylobacter and Anoxybacillus, between the local environment and carcasses, whereas this does not occur when these steps are separated. The length of immersion and air chilling also impacted bacterial diversity on carcasses. Air chilling can transfer Pseudomonas from wall surfaces onto carcasses; this may subsequently influence chicken product shelf life. This study helps poultry processors understand the impact of current commercial processing and improve the chicken product quality and safety.

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry may be contaminated with pathogenic microorganisms such as Salmonella spp. at various processing steps, posing significant health risk to the consumers. To reduce the predominance of food-borne pathogens such as Salmonella spp. as well as spoilage microorganisms, poultry processors can employ a multi-hurdle approach wherein antimicrobial interventions are applied at various steps of processing. This article reviewed different poultry processing steps and the antimicrobial interventions used in the poultry processing sector to improve safety, shelf life, and quality of poultry meat. This review provides comprehensive knowledge on safety of poultry meat with special attention to Salmonella spp. for the poultry industry as well as researchers throughout the world. DOI: 10.18502/jfqhc.7.2.2884

It has been remained a challenge to detect trace formaldehyde in complex samples, such as rice flour and duck blood products. In this study, a purge-trap device was designed and used for volatile target detection, which avoided interference adsorptions on enhanced particle surfaces during subsequent surface-enhanced Raman spectroscopy (SERS) analysis. The device produced a low detection limit for formaldehyde of 1 × 10−4 μg/mL in the concentration ranges of 4 × 10−3–4 μg/mL and 1 × 10−4–3 × 10−3 μg/mL. In the process of the detection of duck blood and rice flour, partial least squares regression (PLSR) was adopted for sample analysis. The formaldehyde concentration was calculated and compared to the actual value from the above model with R2 of 0.97, which indicated high accuracy and stability. These results suggested that the proposed method was reliable and suitable for rapid analysis of trace formaldehyde in real products.

Flaxseed oil is one of the richest sources of α-linolenic acid (ALA). However, the susceptibility of ALA to oxidation and also lack of the convenient methods to deliver these invaluable compound into the lower sections of gastrointestinal tract (GIT) are still unknown. The objective of the current study was to establish a method for ALA targeted delivery into the lower sections of GIT to enrich broiler meat. An in vitro study was performed to use ultrasound to produce oil-in-water nanoemulsions of flaxseed oil stabilized by different wall materials for controlled release of ALA in GIT. The fabricated nanoemulsions were assessed in terms of particle size distribution, zeta-potential, encapsulation efficiency, field emission scanning electron microscopy (FESEM), and in vitro gastric and intestinal digestions. Results indicated that the nanoemulsions coated by a combination of whey protein-sodium alginate (WP/SA) had a relatively uniform distribution and all particles distributed in less than 1000 nm. The values of zeta-potential for nanoemulsions stabilized by whey protein (WP), sodium alginate (SA) and WP/SA were −31.4, −29.3 and −45.5 mV, respectively. The wall combination of WP/SA showed the best encapsulation efficiency followed by WP. The FESEM results indicated spherical and non-aggregated structures for three types of nanoemulsions. The nanoemulsions stabilized by WP/SA showed a high resistance to in vitro gastric digestion but a relatively rapid release during intestinal digestion. An in vivo study was conducted to enrich broiler meat with ALA, using the best wall material from the in vitro study. In total, 300 one-day-old broilers (Ross, 308) were assigned into 5 experimental treatments including: basal diet (BD), basal diet plus flaxseed oil (BD + FO, 1 mL/kg body weight), basal diet plus ultrasonicated flaxseed oil nanoemulsions stabilized by WP/SA (BD + FON, 1 mL/kg body weight), basal diet plus flaxseed oil and vitamin E (BD + FO + E, 1 mL/kg body weight and 200 mg/kg diet vitamin E) and basal diet plus ultrasonicated flaxseed oil nanoemulsions stabilized by WP/SA and vitamin E (BD + FON + E, 1 mL/kg body weight of nanoemulsion and 200 mg/kg diet vitamin E). Each experimental treatment included 4 replicates in a completely randomized design. Results showed a better feed conversion ratio (FCR) in birds treated with dietary treatments compared with those received basal diet. A greater incorporation of ALA and total poly unsaturated fatty acids (PUFA) omega-3 were observed in thigh and breast meat of birds fed by ultrasonicated flaxseed oil nanoemulsions. In comparison to birds fed with BD, a favourably lower PUFA omega-6/omega-3 ratio was observed in birds received nanoemulsions of flaxseed oil. In general, the current study showed that using ultrasound to produce nanoemulsions stabilized by WP/SA has potential to protect ALA of flaxseed oil from gastric digestion and could be used as delivery carriers of ALA omega-3 fatty acid to the posterior sections of chicken GIT. Moreover, ultrasonic fabrication of nanoemulsion has potential to enrich broiler meat by ALA fatty acid.

In many countries campylobacteriosis ranks as one of the most frequently reported foodborne illnesses and poultry is the commodity that is most often associated with these illnesses. Nevertheless, efforts to reduce the occurrence of pathogen contamination on poultry are often more focused on Salmonella. While some control measures are pathogen specific, such as pre-harvest vaccination for Salmonella, improvements in sanitary dressing and interventions applied during the slaughter process can be effective against all forms of microbial contamination. To investigate the potential effectiveness of these non-specific pathogen reduction strategies in the United States, it is helpful to assess if, and by how much, Campylobacter contamination of chicken meat has changed across time. This study assesses change considering data collected in both slaughter and retail establishments and comparing observed trends in contamination with trends in human surveillance data. The results support the assertion that substantial reductions in Campylobacter contamination of chicken meat in the late 1990s and early 2000s contributed to a reduction in the human case rate of campylobacteriosis. Further reductions in chicken meat contamination between 2013 and 2018 are more difficult to associate with trends in human illnesses, with one contributing factor being the inclusion of culture independent diagnostic test results in the official case counts during that time. Other contributing factors are discussed.

The aim of this study was to investigate on an industrial scale the potential of multispectral imaging (MSI) in the assessment of the quality of different poultry products. Therefore, samples of chicken breast fillets, thigh fillets, marinated souvlaki and burger were subjected to MSI analysis during production together with microbiological analysis for the enumeration of Total Viable Counts (TVC) and Pseudomonas spp. Partial Least Squares Regression (PLS-R) models were developed based on the spectral data acquired to predict the &ldquo, time from slaughter&rdquo, parameter for each product type. Results showed that PLS-R models could predict effectively the time from slaughter in all products, while the food matrix and variations within and between batches were identified as significant factors affecting the performance of the models. The chicken thigh model showed the lowest RMSE value (0.160) and an acceptable correlation coefficient (r = 0.859), followed by the chicken burger model where RMSE and r values were 0.285 and 0.778, respectively. Additionally, for the chicken breast fillet model the calculated r and RMSE values were 0.886 and 0.383 respectively, whereas for chicken marinated souvlaki, the respective values were 0.934 and 0.348. Further improvement of the provided models is recommended in order to develop efficient models estimating time from slaughter.

Traditionally, nutritional epidemiologists have utilized single nutrient or dietary pattern approaches to examine diet-health relationships. However, the former ignores that nutrients are consumed from foods within dietary patterns, and, conversely, dietary patterns may provide little information on mechanisms of action. Substitution provides a framework for estimating diet-health relationships while holding some nutrient intakes constant. We examined substitution effects of polyunsaturated fatty acids (PUFAs) in the SEARCH Nutrition Ancillary Study in the context of food group source. PUFAs were calculated from fatty acids 18:3, 20:5, and 22:6 (n-3), and 18:2 and 20:4 (n-6) from a food frequency questionnaire, quantified by food group. Models were adjusted for other fat intake, carbohydrates, protein, age, race, gender, and diabetes duration. Participants (n = 1441) were 14 years old on average, 51% female, with type 1 diabetes for 3.6 years. Mean intake of PUFAs was 14.9 g/day, and the highest PUFA sources were nonsolid fats, nuts, grains, red/processed meats, sweets/desserts, and high-fat chicken. PUFAs from nuts were inversely associated with low-density lipoprotein cholesterol (LDL) (p = 0.03) and PUFAs from high-fat chicken were positively associated with LDL (p &lt, 0.01). Substituting nuts for chicken was associated with &minus, 7.4 mg/dL in LDL. These findings illustrate the importance of considering food group-based sources of nutrients when examining diet-health relationships.

The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension. The ability of pre-heated gelatin emulsions to bind volatile compounds with higher hydrophobicity was enhanced. When 0.1% gelatin was added into chicken broth, the total amount of the main volatile compounds (OAV > 1) increased from 458.83 ng/g to 1218.42 ng/g. In summary, the pre-heated gelatin increased the interfacial pressure of water/oil interface, resulting in a smaller particle size of oil droplets, and these further increased the binding area between oil droplets and flavor compounds. This appears to be the mechanism that gelatin enhances the flavor intensity of chicken broth.

The impact of six culinary practices - oven/microwave combined with/without seasoning with oregano/beer - on lipid and protein oxidation of chicken burgers after cooking and after in vitro digestion was assessed. Five oxidation markers - malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE), hexanal (HEX), carbonyls, and Schiff bases - as well as free amino acids and total fatty acids content were measured. Oregano prevented MDA, HEX, and HNE formation during cooking, while beer seems not to influence their formation. After in vitro digestion, MDA, carbonyls, and Schiff bases increased, regardless of the culinary practice, while HNE and HEX values were reduced. Globally, cooking with oregano exhibited the lowest losses of PUFAs and formation of all oxidation markers, thus it should be used as a mitigation strategy to avoid the formation of oxidation products during cooking, as well as to prevent their formation during in vitro digestion.

To make better use of chicken liver, a byproduct of meat processing with rich proteins, the influence of ultrasound pretreatment on the extent of Maillard reaction (MR) and the properties of MR products (MRPs) of chicken liver protein (CLP) and its hydrolysate (CLPH) were investigated. The extent of MR of sonicated CLPH (SCLPHMs) was significantly higher than that of the other two MRPs. The decreased fluorescence intensity (FI) of the SCLPHMs indicated adequate reaction of d-xylose with sonicated CLPH (SCLPH). The particle size of the three MRPs was significantly larger than that of CLP, CLPH, and SCLPH, respectively. Ultrasound treatment increased the utilization of amino acids and enriched the variety of volatile compounds in all groups. Furfural was the main heterocyclic compound in the MRPs. Therefore, ultrasound pretreatment and enzymolysis of chicken liver may be a foundation for high-value development in flavors for the food industry.

Laying hens were fed terbium and thulium supplemented feed in order to introduce a distinctive rare earth element pattern that allows discrimination of labeled from unlabeled poultry products. Samples of egg yolk, egg shells, meat, bones, liver, blood, and feces were analyzed using either conventional or laser ablation inductively coupled plasma mass spectrometry. Already after a short time of administering supplemented feed, terbium and thulium enrichment could be unambiguously detected in the products, while absolute terbium and thulium contents remained low enough to ensure safety for the customer. This method could potentially be applied to specifically label foodstuffs produced in certain regions or under certain conditions, in order to ensure food authenticity.