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Summary Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion. [ABSTRACT FROM AUTHOR]

Introduction: Spaghetti meat (SM) and wooden breast (WB) are emerging myopathies in the breast meat of fast-growing broiler chickens. The purpose of the study was to investigate the metabolomic differences between normal (N), SM, and WB fillets 24 h postmortem. Materials and methods: Eight chicken breasts for each experimental group were collected from a commercial processing plant. Supernatant from tissue homogenates were subjected to ultra-performance liquid chromatographytandem mass spectrometry (UPLC-MS) analysis. Results and methods: A total of 3,090 metabolites were identified in the chicken breast meat. The comparison of WB and N showed 850 differential metabolites (P < 0.05), and the comparison of SM and N displayed 617 differential metabolites. The comparison of WB and SM showed 568 differential metabolites. The principal component analysis (PCA) plots showed a distinct separation between SM and N and between WB and N except for one sample, but SM and WB were not distinctly separated. Compared to N, 15-Hydroxyeicosatetraenoic acid (15-HETE) increased, and D-inositol-4-phosphate decreased in both SM and WB, indicating that cellular homeostasis and lipid metabolism can be affected in SM and WB. The abundance of nicotinamide adenine dinucleotide (NAD) + hydrogen (H) (NADH) was exclusively decreased between SM and N (P < 0.05). Purine metabolism was upregulated in SM and WB compared to N with a greater degree of upregulation in WB than SM. Folic acid levels decreased in SM and WB compared to N (P < 0.05). Steroid hormone biosynthesis was downregulated in SM compared to N (P < 0.05). Carbon metabolism was downregulated in SM and WB compared to N with greater degree of downregulation in WB than SM (P < 0.05). These data suggest both shared and unique metabolic alterations in SM and WB, indicating commonalities and differences in their underlying etiologies and meat quality traits. Dietary supplementation of deficient nutrients, such as NADH, folic acids, etc. and modulation of altered pathways in SM and WB would be strategies to reduce the incidence and severity of SM and WB. [ABSTRACT FROM AUTHOR]

Background: Increased prevalence of Enterobacter cloacae within food products underscores food as an underexplored reservoir for antibiotic resistance, thus requiring particular intervention. Bacteriophages have been explored as a promising approach for controlling bacterial growth in different matrices. Moreover, their specific interaction and self-replication, put them apart from traditional methods for controlling bacteria in different matrices. Methods: Sixteen Enterobacter cloacae strains were recovered from raw chicken. These strains were used to isolate bacteriophages using enrichment protocol. The broad-spectrum bacteriophage was evaluated in terms of thermal, pH, shearing stress and storge. Moreover, its infection kinetics, in vitro antibacterial activity, cytotoxicity were also assessed. Genomic sequencing was performed to exclude any potential virulence or resistance genes. Finally, the capability of the isolated phages to control bacterial growth in different chicken samples was assessed alone and in combination with sodium nitrite. Results: The lytic bacteriophage vB_EclM_HK6 was isolated and showed the broadest spectrum being able to infect 8/16 E. cloacae strains with a lytic activity against its host strain, E. cloacae EC21, as low as MOI of 10–6. The phage displays a latent period of 10 min and burst size of 115 ± 44 and resistance frequency of 5.7 × 10–4 ± 3.0 × 10–4. Stability assessment revealed a thermal tolerance up to 60 ˚C, wide range pH stability (3–10) and the ability to withstand shearing stress up to 250 rpm. HK6 shows no cytotoxicity against oral epithelial cells up to 1012 PFU/ml. Genomic analysis revealed a Strabovirus with total size of 177,845 bp that is free from known resistance and virulence genes. Finally, HK6 pretreatment of raw chicken, chicken nuggets and ready-made cheese salad shows a reduced bacterial count up to 4.6, 2.96 and 2.81 log-units, respectively. Moreover, combing HK6 with sodium nitrite further improved the antibacterial activity in both raw chicken and chicken nuggets without significant enhancement in case of cheese salad. Conclusion: Enterobacter bacteriophage vB_EclM_HK6 presents a safe and effective approach for controlling E. cloacae contaminating stored chicken food samples. Moreover, they could be combined with a reduced concentrations of sodium nitrite to improve the killing capacity. [ABSTRACT FROM AUTHOR]

AbstractThis study investigated the effects of different fat contents and cooking techniques on the presence of PAHs in chicken doner kebabs, as well as the dietary exposure and potential health risks for the Turkish population. The methodology for the detection and quantification of 16 PAH compounds in chicken doner samples using high-performance liquid chromatography (HPLC-UV) was validated. The limit of detection (LOD), quantification (LOQ), recovery, and relative standard deviation (RSD) were found to be 0.44%–1.14%, 1.45%–3.56%, 63.12%–101.50%, and 0.14%–3.16%, respectively. Our findings revealed that, among the analyzed compounds, BaA was the most dominant PAH compound, and that the charcoal cooking technique resulted in the highest accumulation of both BaP and PAH4 concentrations in chicken doner kebabs. Additionally, a significant increase in PAH levels was observed in relation to higher fat content. Moreover, it was found that the estimated daily intake (EDI) of BaP and PAH4 was higher in charcoal-grilled, well-done, high-fat chicken doner samples. As a result, the fact that the Margin of Exposure (MOE) values calculated for chicken doner samples across the Turkish population are above 10,000 indicates a low level of concern. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions Reducing meat and dairy consumption has been advocated for environmental benefits. This study aimed to better understand meat and dairy consumption in a population with high intakes.Dietary data were obtained from up to two online 24‐h dietary recalls of adults (≥16 years) in the 2021 Scottish Health Survey, a nationally representative, repeated cross‐sectional survey. The contribution of food groups to meat and dairy intake and the nutritional contributions of meat and milk products to intake of 28 nutrients were examined. Weighted mean (95% confidence interval [CI]) daily intakes were reported per capita, overall, and by demographic subgroups (age, gender and Scottish Index of Multiple Deprivation).Mean daily intakes of total meat and dairy were 80.4 g (95% CI 77.1–83.7) and 238.6 g (95% CI 228.9–248.3) per capita, respectively. Chicken dishes, beef dishes and sandwiches were the primary contributors to meat intake, together accounting for 56.1% of meat consumed. Liquid milk accounted for 63.4% of the dairy consumed. Meat products were an important source of selenium and zinc (accounting for 26% and 25% of intake, respectively), whereas milk products were an important source of calcium (34%), iodine (38%) and vitamin A (25%).Although meat and dairy consumption in Scotland is high, a number of food groups contributed to meat intake, providing several opportunities to target for a reduction in line with climate change ambitions. However, careful attention is required for replacements to ensure Scottish diets are nutritionally adequate. [ABSTRACT FROM AUTHOR]

The residue issues resulting from improper use of pesticides occurs frequently in animal origin foods, and its potential risks to human health have drawn attention gradually. This study developed a method based on ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the simultaneous detection of clethodim and its metabolites, clethodim sulfone and clethodim sulfoxide, in pork, chicken liver, and milk samples. The samples were extracted with acetonitrile, followed by liquid-liquid partitioning with n-hexane and purification with C18 solid-phase dispersion. The results showed that clethodim and its metabolites exhibited good linearity in pork, chicken liver, and milk (R² ≥ 0.9956), with limits of quantification (LOQ) of 0.01, 0.01, and 0.005 mg/L, respectively. The recovery of the method ranged from 84% to 108%, with relative standard deviations (RSD) between 1% and 10%. Compared with other reported methods, the developed method reduced the consumption of organic solvent and achieved higher sensitivity. The established method was used to detect 90 samples of pork, chicken liver, and milk that collected from supermarkets across the country, and no residues of clethodim or its metabolites, clethodim sulfone and clethodim sulfoxide, were detected. The results provide reference for the establishment of standard detection methods for clethodim and its metabolites in animal-derived samples in China. [ABSTRACT FROM AUTHOR]

Fatty liver disease is a common metabolic disease in chickens. This disease can lead to a decrease in egg production and increase the risk of death in chickens. Long non‐coding RNAs (lncRNAs) are involved in fatty liver formation by directly targeting genes or regulating gene expression by competitively binding microRNAs. However, a large proportion of competing endogenous RNA (ceRNA) networks in fatty liver diseases are still unclear. The total of 300 Jingxing‐Huang chickens were used for fatty liver model construction. Then, differentially expressed (DE) genes (DEGs) identified through whole‐transcriptome sequencing from four chickens with fatty liver and four chickens without fatty liver were chosen from the F1 generation. A total of 953 DEGs were identified between the fatty liver group and the control group, including 26 DE micro (mi)RNAs and 56 DE lncRNAs. Differential expression heatmaps and volcano plots were obtained after clustering expression analysis. Gene ontology and Kyoto Encyclopedia of Genes and Genomes enrichment analyses revealed that these DEGs were involved in many biological processes and signaling pathways related to fatty acid metabolism and lipid synthesis. Furthermore, cytoscape was used to construct a ceRNA network of the DE miRNAs, DE mRNAs, and DE lncRNAs. Eleven DE lncRNAs, seven DE miRNAs, and 13 DE mRNAs were found to be associated with the pathogenesis of fatty liver disease. An lncRNA–miRNA–mRNA ceRNA network was constructed to elucidate the mechanisms of fatty liver diseases, and the ENSGALT00000079786‐miR‐140/miR‐143/miR‐1a/miR‐22/miR‐375 network was identified. These results provide a valuable resource for further elucidating the posttranscriptional regulatory mechanisms of chicken liver and adipose fat development or deposition. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of ultrasound combined with highland barley dietary fiber (HBDF) on the quality of reduced‐salt chicken breast myofibrillar protein (MP) gel. The molecular forces maintaining gel structure, the gelling formation process, and gel microstructure of different groups, two control groups (2% sodium chloride [NaCl] group, 1% NaCl group), and four treatment groups (0.3% HBDF+U5, 0.3% HBDF+U10, 0.5% HBDF+U5, and 0.5% HBDF+U10) were examined. Results indicated significant improvements (p < 0.05) in gel properties such as water‐holding capacity, textural characteristics, and color of the MP gel of the four treatment groups compared to Control 2 (1% NaCl) group. Furthermore, the second structural alterations were characterized by increase β‐sheet, β‐turn, and random coil structure contents in treatment groups, especially in 0.3% HBDF+U5 and 0.5% HBDF+U5 groups; in addition, the exposure of more hydrophobic groups and the formation of disulfide bonds and hydrogen bonds were promoted in treatment groups, thus enhancing protein aggregation and gel quality. Finally, compared to Control 2 (1% NaCl) group, more compact and uniform gel network structures and pores inside the composite gels were observed in treatment groups. In conclusion, the findings demonstrated that the application of ultrasound in combination with HBDF improved the gelling characteristics of reduced‐salt chicken breast MP gel, especially 0.3% HBDF+U5 and 0.5% HBDF+U5 groups. [ABSTRACT FROM AUTHOR]

One think In the Parent Stock breeder farm is Scoring Fleshing in growing periode The purpose of this study was to examine the effect of the fleshing score on the production performance of parent stock hens and find problems in the form of deviations from the fleshing score along with evaluations, solutions, and improvement plans. The benefit of this research is to provide information and guidance for farm supervisors and managers regarding target fleshing. Measuring the fleshing score is done by directly measuring the thickness of the chicken breast muscles. The number of samples taken is 5% of the total population (Cobb 2022). The data processed by excel 2021 and descriptive analised in order to same with the filed. Fleshing score aims to maintain and monitor body weight so that it is maintained, not to be overweight or otherwise the chickens become too thin. Good fleshing will produce enough fat reserves. This fat reserve is useful for preparation before production. The next hope is that with sufficient fat reserves during production, peak production will be high and production performance will be more persistent. Hens in coops that achieve an ideal fleshing score (less fleshing score 2) in the growing period tend to show better performance during the laying period, lower depletion of laying, higher peak production, higher cumulative PE, and higher cumulative HE. [ABSTRACT FROM AUTHOR]

Chicken meat enrichment with n − 3 long‐chain polyunsaturated fatty acid (LCPUFA) is a viable delivery route for these bioactive compounds to humans. This study was conducted to evaluate the effectiveness of nano‐constructed flaxseed oil on growth performance, the deposition of n − 3 LCPUFA in meat, and the expression of some hepatic genes involved in lipid metabolism. One hundred and eighty‐one‐day‐old Ross 308 chicks were randomly allocated to three treatments. Birds received either basal diet (control), FlxO (basal diet plus 1 mL kg−1 body weight [BW] oral flaxseed oil), or NanoFlxO (basal diet plus 1 mL kg−1 BW oral flaxseed oil nanoemulsion) treatments. In comparison to the control, both bulk and nano‐form flaxseed oil resulted in increased BW but decreased feed conversion ratio (p < 0.05). Birds in the NanoFlxO group had a reduced saturated fatty acid content of breast meat compared to the control group (p > 0.05). The breast meat was more effective than thigh muscle in the accumulation of eicosapentaenoic acid and docosahexaenoic acid following NanoFlxo treatment. The ratio of n − 6/n − 3 PUFA was significantly lower in the breast and thigh meats following both flaxseed oil treatments. The n − 3 LCPUFA incorporation rate was two times higher in broilers that were given NanoFlxO in comparison to those fed FlaxO. The highest transcript levels of acyl coenzyme A (CoA) oxidase 1, lipoprotein lipase, and carnitine palmitoyltransferase 1 were observed in birds fed NanoFlxO. In conclusion, NanoFlxO has a promising potential to enrich the n − 3 LCPUFA content of chicken meat as well as improve lipid metabolism. Practical Applications: This study offers further insights into the fortification of chicken meat with omega‐3 fatty acids, essential nutrients that cannot be synthesized by human body but are crucial for overall health. In a wider perspective, this could serve as a safe and practical approach to produce omega‐3 enriched meat rather than relying on supplements that may have potential side effects. Moreover, the findings of this research could pave the way to utilize nanocarriers in upcoming research in the fields of bioactive‐enriched poultry products. [ABSTRACT FROM AUTHOR]

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life. [ABSTRACT FROM AUTHOR]

Background: Nonsurgical cosmetic procedures, particularly the use of hyaluronic acid (HA)‐based soft tissue fillers, are becoming increasingly popular. This trend has catalyzed the development of a plethora of HA‐based products differing in product characteristics, thereby catering to an ever‐widening spectrum of aesthetic applications. However, complications rise concomitant with the increasing number of procedures. Among the strategies to manage such adverse events is the enzymatic breakdown with hyaluronidase. Objective: To analyze the response of different HA‐based soft tissue filler materials to hyaluronidase injections. Methods: A total of 11 different HA‐based soft tissue fillers were evaluated using noninvasive ultrasound imaging to assess their behavior in response to hyaluronidase injections. The HA‐based soft tissue fillers were categorized according to their product characteristics into a structuring, volumizing, and lip volumizing group. Standardized injections of 0.2 cc were performed in chicken breast to simulate human tissue. Ultrasound measurements of width, height, and calculated volume were performed immediately after filler injection, 1 h and 24 h following hyaluronidase injection. Results: Regardless of the soft tissue filler analyzed, the most significant volume reduction occurred within the first h after applying hyaluronidase, with a 64.1% decrease from the initial volume. After 24 h, the total volume reduction reached 81.7%. No statistically significant differences were found when comparing the three groups at each follow‐up time period, except for the height measurement after 1 h. While width was statistically significant in all groups between the investigated follow‐up groups, the volume reduction was only statistically significant in the groups with the highest and second highest G' values (i.e., Group 1—structuring, Group 2—volumizing). Conclusion: The effectiveness of hyaluronidase in dissolving HA‐based fillers is initially independent of product characteristics of HA‐based fillers such as G‐prime, with increased efficacy in fillers with higher G‐prime values, as evidenced by significant volume reductions in such groups. [ABSTRACT FROM AUTHOR]

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned. [ABSTRACT FROM AUTHOR]

Foodborne pathogens, such as Salmonella, are major factors that pose significant threats to global food safety and public health. Salmonella typhimurium is a prominent serotype contributing to non-typhoidal salmonellosis, which is a prevalent foodborne illness affecting humans and animals. Bacteriophages are considered one of the most environmentally friendly biocontrol agents, particularly in the food industry, owing to their high specificity and high safety. However, the emergency of phage-resistant mutants limits the biocontrol effect of phage treatment, leading to the requirement for a high diversity of lytic phages. Therefore, the study isolated and characterized two novel lytic Salmonella bacteriophages (SPYS_1 and SPYS_2) targeting S. typhimurium ATCC14028 and evaluated their effectiveness in reducing the contamination rates for milk and chicken tenders. Morphological and genomic analyses indicated that Salmonella phages SPYS_1 and SPYS_2 are novel species classified under the genus Skatevirus and the genus Berlinvirus, respectively. Both phages exhibited high stability across a broad range of thermal and pH conditions. The one-step growth curve result suggested that both phages had a short adsorption time and a large burst size in a single lytic cycle. The phage SPYS_1 demonstrated a noteworthy inhibition effect on the growth of S. typhimurium ATCC14028 in milk, resulting in a ~2-log reduction within the 2 to 4 h range. Overall, both phages have shown significant potential for application in food safety in the future. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) from various medicinal and aromatic plants are known for their diverse biological activities, including their antimicrobial effects. Citrus aurantium EO is traditionally used for therapeutic benefits due to its high content of bioactive compounds. Therefore, this study focuses on its potential use as a food preservative by investigating the combined antibacterial properties of EOs from leaves (EO1), flowers (EO2), and small branches (EO3) of Citrus aurantium against six bacterial strains by the agar disk diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. The chemical compositions of the EOs were analysed by gas chromatography–mass spectrometry (GC-MS) and revealed the presence of numerous compounds responsible for their antimicrobial properties. The MIC values for the EOs were 3.12 mg/mL, 4.23 mg/mL, and 1.89 mg/mL, for EO1, EO2 and EO3, respectively, while the MBC values were 12.5 mg/mL, 6.25 mg/mL, and 6.25 mg/mL, respectively. A simplex centroid design was created to analyse the effect of the individual and combined EOs against E. coli. The combined EOs showed enhanced antibacterial activity compared to the individual oils, suggesting a synergistic effect (e.g., trial 9 with an MIC of 0.21 mg/mL), allowing the use of lower EO concentrations and reducing potential negative effects on food flavour and aroma. Additionally, the practical application of investigated EOs (at concentrations twice the MIC) was investigated in raw chicken meat stored at 4 °C for 21 days. The EOs, individually and in combination, effectively extended the shelf life of the meat by inhibiting bacterial growth (total bacterial count of less than 1 × 104 CFU/g in the treated samples compared to 7 × 107 CFU/g in the control on day 21 of storage). The study underlines the potential of C. aurantium EOs as natural preservatives that represent a sustainable and effective alternative to synthetic chemicals in food preservation. [ABSTRACT FROM AUTHOR]

The changes in lifestyle patterns and the adoption of a busy life have led to the widespread acceptance of ready‐to‐cook (RTC) products, particularly meat products. Chicken patties, being a preprocessed RTC product, are consumed worldwide. This study investigates the impact of perforated modified atmosphere packaging (MAP) on the physicochemical, sensory and microbial attributes of chicken patties stored at 4 °C for 14 days. The focus is on assessing the consequences of package damage occurring at any stage of the supply chain. Perforations measuring 0.2 mm and 0.4 mm were introduced into polypropylene packaging boxes, wherein chicken patties were subsequently packaged under five distinct gas concentrations of CO2 (ranging from 0% to 50%) and O2 (ranging from 0% to 50%), alongside a constant level of 50% N2. A control group containing normal air along with perforations was included for comparison with other groups containing modified atmospheres. The results indicated that the package (PPCON9) with the highest concentration of CO2 (50%) and the lowest O2 (0%) with 0.2 mm perforations was the most effective in preserving the quality attributes of chicken patties during storage by reducing moisture loss (3%), protein denaturation (0.38%), lipid oxidation (0.54%), cooking loss (0.72%), shrinkage (0.18%), water holding capacity (5.67%), sensory losses and microbial spoilage. The highest losses occurred in the package with 0.4 mm perforations containing normal air (PPA2). The study highlights that even if a package containing a modified atmosphere is damaged, it still efficiently preserves the chicken patties compared to a damaged package containing normal air. However, leakage significantly impacts the efficiency of MAP, necessitating effective solutions to prevent losses that occur from this issue. [ABSTRACT FROM AUTHOR]

This research used open-ended, single-bonded, and double-bounded dichotomous choice questions to determine consumer willingness to pay for chicken free of antibiotics in Yazd. 525 questionnaires were filled out as part of an in-store survey in June 2018 to gather the necessary data. This study's highlights include validating the fundamental hypotheses of the Tobit model for open-ended questions as well as using the best bid vector and a cheap talk script to lessen the bias in the contingent valuation method's findings for dichotomous questions. The findings demonstrated that, based on the open-ended question, the projected and actual proportion of people who would be prepared to pay extra for the characteristic of being antibiotic-free is more than 21%. Besides, the average willingness to surplus payment per kilogram of antibiotic-free chicken meat compared to conventional chicken meat for double-bounded, and single-bonded methods is 20% and 18%, respectively. According to the findings of several models' estimates, socioeconomic factors including household size, income, and socioeconomic characteristics like the age and education of the head of the household all significantly influenced consumers' willingness to pay for chicken meat free of antibiotics. The willingness to purchase chicken meat devoid of antibiotics reveals that people are concerned about the security and welfare of the chicken meat. This could be an opportunity to develop manufacturing and processing industries to provide products with desired characteristics. [ABSTRACT FROM AUTHOR]

Bioconjugation is one of the most promising strategies to improve drug delivery, especially in cancer therapy. Biomolecules such as bile acids (BAs) have been intensively explored as carriers, due to their peculiar physicochemical properties and biocompatibility. BAs trafficking is regulated by intracellular lipid-binding proteins and their transport in the liver can be studied using chicken liver Bile Acid-Binding Proteins (cL-BABPs) as a reference model. Therefore, we conceived the idea of developing a BA-conjugate with Mirin, an exonuclease inhibitor of Mre11 endowed with different anticancer activities, to direct its transport to the liver. Following computational analysis of various BAs in complex with cL-BABP, we identified cholic acid (CA) as the most promising candidate as carrier, leading to the synthesis of a novel bioconjugate named CA-M11. As predicted by computational data and confirmed by X-ray crystallographic studies, CA-M11 was able to accommodate into the binding pocket of BABP. Hence, it can enter BAs trafficking in the hepatic compartment and here release Mirin. The effect of CA-M11, evaluated in combination with varying concentrations of Doxorubicin on HepG2 cell line, demonstrated a significant increase in cell mortality compared to the use of the cytotoxic drug or Mirin alone, thus highlighting chemo-sensitizing properties. The promising results regarding plasma stability for CA-M11 validate its potential as a valuable agent or adjuvant for hepatic cancer therapy. [ABSTRACT FROM AUTHOR]

This study examined chemical and textural attributes as well as sensory acceptability of chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to create eight formulations of chicken-oyster mushroom (COM) and chicken-big cup mushroom (CBM), respectively. The samples were analyzed for proximate and mineral composition, crust and crumb color, pH, and texture. The optimized meatloaf samples were subjected to sensory evaluation. The optimized chicken-mushroom ratios were determined to be 83.82% chicken meat and 16.18% oyster mushroom, and 84.78% chicken meat and 15.22% big cup mushroom. Chicken-oyster meatloaf was rated as more acceptable than chicken-big cup meatloaf and control samples in all aspects by sensory panelists. There was no significant difference (p > 0.05) between the sensory attributes, except for aroma (p < 0.05). The study concluded that inclusion of oyster or big cup mushroom in chicken meatloaf had significant influence (p < 0.05) on nutritional, color, pH, and texture characteristics of chicken meatloaf. [ABSTRACT FROM AUTHOR]

AbstractDeep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg−1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg−1 and 5.18 μg·kg−1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production. [ABSTRACT FROM AUTHOR]

[Objective] To identify samples of suspected tumor disease from a local chicken farm in Anhui Province. [Method] The chicken liver was collected and the virus DNA was extracted. The primers were designed according to the sequence of ALV and MDV that GenBank had registered. The ALV env and MDV meq gene were detected by PCR. The amplified sequence was sequenced and analyzed by evolutionary tree and nucleotide homology. [Result] Detected bands of ALV and MD, and sequence alignment results showed that ALV belongs to subgroup J, while MD is a strong wild virus strain. [Conclusion] This study provided reference data for understanding the mixed infection situation of ALV and MDV in the area. [ABSTRACT FROM AUTHOR]

The present study aimed to demonstrate the effect of beef lung powder addition to model chicken emulsion formulations on quality parameters and determine the optimum usage dose. A mixture design method was employed to determine the ideal proportions of chicken meat, animal fat, and water. The optimal formulation comprises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beef lung powder (w/w). The predicted outcomes for this optimized emulsion include a cooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of 2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powder resulted in a reduction in cooking loss and an increase in emulsion stability and hardness. Nevertheless, an increase in both color change and oxidation rate was found in emulsion models. The results of this study demonstrate that beef lung powder is a highly functional ingredient with the capacity to significantly enhance the stability and texture of chicken emulsions. Furthermore, it has the potential to considerably improve the nutritional and quality attributes of emulsified meat products, therefore suggesting its broader applicability in food production. [ABSTRACT FROM AUTHOR]

In the United Arab Emirates, no previous research has investigated the dynamics of the foodborne pathogen Campylobacter in broiler abattoir processing. This study conducted in one of the largest poultry producers in the UAE, following each key slaughter stage--defeathering, evisceration, and final chilling--five broiler carcasses were collected from 10 slaughter batches over a year. Additionally, one caecum was obtained from 15 chickens in each slaughter batch to evaluate the flock colonization. In total, 300 samples (150 carcasses and 150 caeca) were collected and enumerated for Campylobacter using standard methods. Campylobacter was pervasive in caecal samples from all slaughter batches, with 86% of carcasses post-defeathering and evisceration stages and 94% post-chilling tested positive for Campylobacter. Campylobacter coli predominates in 55.2% of positive samples, followed by Campylobacter jejuni in 21%, with both species co-existing in 23.8% of the samples. Campylobacter counts in caecal contents ranged from 6.7 to 8.5 log10 CFU/g, decreasing postdefeathering and evisceration to 3.5 log10 CFU/g of neck skin and further to 3.2 log10 CFU/g of neck skin post-evisceration. After chilling, 70% of carcasses exceeded 3 log10 CFU/g of neck skin. Whole-genome sequencing (WGS) of 48 isolates unveiled diverse sequence types and clusters, with isolates sharing the same clusters (less than 20 single nucleotide polymorphisms) between different farms, different flocks within the same farm, as well as in consecutive slaughter batches, indicating cross-contamination. Multiple antimicrobial resistance genes and mutations in gyrA T86I (conferring fluoroquinolone resistance) and an RNA mutation (23S r.2075; conferring macrolide resistance) were widespread, with variations between C. coli and C. jejuni. WGS results revealed that selected virulence genes (pglG, pseD, pseI, flaA, flaB, cdtA, and cdtC) were significantly present in C. jejuni compared to C. coli isolates. This study offers the first insights into Campylobacter dynamics in poultry processing in the UAE. This work provides a base for future research to explore additional contributors to Campylobacter contamination in primary production. In conclusion, effective Campylobacter management demands a comprehensive approach addressing potential contamination sources at every production and processing stage, guided by continued microbiological surveillance and genomic analysis to safeguard public health and food safety. [ABSTRACT FROM AUTHOR]

Introduction: Chicken is the most commonly consumed animal source food in street restaurants in Burkina Faso. In most of these restaurants, slaughtering, processing, and cooking practices are carried out under poor hygienic conditions. Methods: A cross-sectional survey using a semi-structured interview was carried out to assess food safety knowledge, attitude, and hygienic practices of food handlers in street restaurants selling chicken in Burkina Faso's capital, Ouagadougou. One hundred chicken restaurants were randomly selected, and food handlers were interviewed. Results and discussion: Most restaurants served eat-in and takeaway chicken (66%); the remaining 34% were takeaway only; restaurants served grilled, flamed or roasted chicken. Only 11% of the food handlers had training on food hygiene and safety. Half the outlets were not regularly inspected by the authorities. Less than half (40%) slaughtered their own chickens at the restaurant: of these 85% bled chickens on bare earth. About 80% cleaned the bleeding surface immediately after slaughter with water but only 20% used water with either soap or disinfectant detergent. Eightytwo percent of them used the same cloth during slaughtering and food preparation stages. Many used the same knife in all stages of the slaughtering process. Twothirds kept carcasses unrefrigerated at ambient temperature until cooking started. Around a quarter buried slaughter waste on-site whereas 20% disposed of it on the street near the restaurant. Only 20% had taken steps to improve food safety, and about 80% of food handlers stated that cleanliness and hygiene were not important to their customers when choosing where to eat. Almost half (42%) the food handlers continued to work when they were ill. The poor standards of hygiene observed are typical for street food and small-scale eateries in LMICs in Sub Saharan Africa. An integrated approach is required to improve the situation, including staff training, introduction of food-grade equipment and appropriate technology, behaviorchange approaches, as well as worker and consumer awareness campaigns on good food safety practices. However, significant, sustained improvement in food safety will also require major upgrading of infrastructure and facilities including power and water supply, and cold chain. [ABSTRACT FROM AUTHOR]

Simple Summary: Chicken liver pate is a smooth and spreadable product made from chicken meat, chicken livers, fat, seasoning and other optional ingredients (such as hydrocolloids). Hydrocolloids (polysaccharides or proteins) are commonly used in spreadable meat/poultry products (such as chicken liver pâté) to improve texture, stability and moisture retention, resulting in a product with desired functional and organoleptic properties. In general, the chicken liver pâté samples showed their highest hardness and viscoelastic moduli values when κ-carrageenan and furcellaran were used. Suggestions for producing a softer chicken liver pâté consistency involve utilizing ι-carrageenan at a level between 0.25% and 0.75% (w/w) or furcellaran at a 0.25% w/w concentration. We can conclude that the use of hydrocolloids in the manufacturing of chicken liver pâté could be an effective solution leading to the development of products with desired techno-functional properties. Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran) at four different concentrations (0.25, 0.50, 0.75, and 1.00% w/w) on the physicochemical, textural, rheological and organoleptic properties of model chicken liver pâté (CLP) samples. Overall, the highest hardness and viscoelastic moduli values of the CLP samples were reported when κ-carrageenan and furcellaran were utilized at a concentration of 0.75% w/w (p < 0.05). Furthermore, increasing the concentrations of the utilized hydrocolloids led to increase in the viscoelastic moduli and hardness values of CLP. Compared to the control sample, an increase in spreadability was reported in the CLP samples with the addition of hydrocolloids. Finally, the use of algal hydrocolloids proved to be an effective way to modify the techno-functional properties of CLP. [ABSTRACT FROM AUTHOR]

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AbstractCanthaxanthin and β-apo-8’-carotenoid ethyl ester are widely used as feed additives in poultry feed for enhancing the color of poultry products. The excessive intake of the two colorants can cause health damage. According to the European Food Safety Authority (EFSA), the acceptable daily intake (ADI) of canthaxanthin and β-apo-8’-carotenoid ethyl ester are 0.03 mg/kg·bw and 0.015 mg/kg·bw, respectively. Ultra-high-performance liquid chromatography-diode array detector (UPLC-DAD) was used to determine two colorants in chicken eggs and meat. A PRiME HLB solid-phase extraction cartridge was used to extract and clean-up the sample. BEH C18 column was used as the separation column, with water containing 0.1% formic acid and acetonitrile as the mobile phase. The limit of detection (LOD) was 0.05 mg/kg, and the limit of quantification (LOQ) was 0.1 mg/kg. The recoveries were between 90% and 104%. The daily intake of two colorants in chicken eggs and meat was evaluated based on the detection data, food consumption data and weight data of the population. The mean estimated daily intake (EDI) values of canthaxanthin through chicken eggs and meat were 1.09 µg/(kg·bw·d) and 0.013 µg/(kg·bw·d), respectively. The mean EDI value of β-apo-8’-carotenoid ethyl ester through eggs was 0.44 µg/(kg·bw·d). The results showed that eggs were the main contributor to the daily intake of two colorants. The mean hazard quotients (HQ) values of two colorants through chicken eggs and meat was within a safe range. [ABSTRACT FROM AUTHOR]

The application of antibiotics in the poultry and veterinary sectors is very common practice in India. Owing to the seriousness of antimicrobial resistance (AMR), the present study has illustrated the overall scenario of AMR in the poultry and veterinary sectors in India through an in-depth scoping review and key informant interview (KII). In the poultry sector, most of the studies reviewed have reported resistant bacteria isolated from chicken meat, eggs, cloacal swabs, and fecal samples, and only a few have reported the presence of resistant bacteria in and around the environment of poultry farms. The major resistant bacteria that have been reported are E. coli, Salmonella spp., S. aureus, Campylobacter jejuni, and K. pneumoniae. These bacterial isolates exhibited resistance to various antibiotics, such as azithromycin (21.43%), tetracycline (11.30-100%), chloramphenicol (4.76-100%), erythromycin (75-83.33%), ciprofloxacin (5.7-100%), gentamicin (17-100%), amikacin (4.76%), cotrimoxazole (42.2-60%), trimethoprim (89.4%), ceftriaxone (80%), and cefotaxime (14.29-70%). Like the poultry sector, different antibiotics are also used for treating clinical and subclinical bovine mastitis, which is one of the major problems plaguing the dairy sector. Several AMR bacterial strains, such as E. coli, Staphylococcus aureus, S. epidermidis, and Klebsiella pneumoniae, have been reported by many researchers and showed resistance against tetracycline (74%), oxytetracycline (47.37%), ciprofloxacin (51%), streptomycin (57.89%), cephalosporin (100%), and trimethoprim (70%). The KIIs have revealed several reasons behind these AMR scenarios, of which the growing need for the production of food animals and their products with inadequate infrastructure and a lack of proper knowledge on farm management among the farmers are the major ones. Though several government legislations and policies have been laid down, proper implementation of these policies, strict surveillance on antibiotic application in the poultry and veterinary sectors, awareness generation among farmers, and infrastructure development can help minimize the development and transmission of AMR bacteria within and from these sectors. [ABSTRACT FROM AUTHOR]

Biopolymers‐based food packaging materials have drawn attention as potential candidates for substitution of petroleum‐based materials. In this study, composite alginate films were developed by incorporating Zn‐based antimicrobials to overcome the intrinsic disadvantages of alginates that hinder their wide applications. Antimicrobials with different morphologies (nanoplatelets, nanorods, and nanospheres) were employed to investigate the effects of antimicrobials' morphology on antibacterial, thermal, mechanical, and barrier performance of composite alginate films. Meanwhile, morphological and structural characterizations were carried out to explore the interactions between antimicrobials and alginate matrix. Results indicated that films with nanospheres exhibited superior antibacterial property, while those with one‐dimensional nanorods possessed better mechanical and barrier performance. Besides, preliminary test on fresh‐cut potatoes and chicken breasts indicated that the composite films showed potential in extending shelf life of foods. By incorporating antimicrobials with three different morphologies, this study provides particular insights into improving properties of composite packaging materials. [ABSTRACT FROM AUTHOR]

In this paper, we report on the use of a purpose-built hybrid solid-state microwave and radiofrequency generator operating at frequencies of 2.45 GHz and/or 480 kHz for cancer ablation in various tissues. The hybrid generator was tested ex vivo on chicken breast and bovine liver and has demonstrated that the high accuracy of the power delivered to the sample can be achieved by controlling the emitted power versus the temperature profile of the treated sample. In particular, the hybrid generator incorporates control systems based on impedance or reflected power measurements that allow controlled ablation without causing unwanted carbonization and without including areas where tissue damage is not desired. The results of the ex vivo tests showed that radiofrequency ablation (RFA) could be effective for performing controlled ablations with minimally invasive probes, such as cardiac pathologies, small lesions, and tissues with particular composition, while microwave ablation (MWA) could be optimal for performing large ablations in highly vascularized tissues, such as liver cancer, where it is necessary to achieve higher temperatures. [ABSTRACT FROM AUTHOR]

This study was aimed to investigate the impact of vacuum-packed refrigeration storage on quality of low-fat-antioxidant rich Kadaknath chicken sausages. The study examined the changes in physico-chemical, microbiological properties and sensory attributes. The pH, thiobarbuturic acid (TBA) and free fatty acid (FFA) values were lower as compared to control throughout the storage. A progressive and significant (p<0.05) increment in the pH, TBA and FFA values of control as well as treatment was observed with the advancement of storage in vacuum packaged sausage. The total plate count followed a significantly (p<0.05) increasing pattern from 0 to 28th day. Psychrotrophic count under vacuum packaging was not detected upto 21st day of storage either in control or in treatment and was detected on 28th day of storage. Lipolytic count was not detected on initial day in control or treatment. It was detected from 7th day to 28th day of storage both in control as well as in treatment. Yeast and mold as well as coliform were not detected during the entire period of storage. The mean scores for all the sensory attributes for both control as well as treatment sausage decreased gradually with increasing storage period. Results showed that vacuum packaging helped in preserving the antioxidant properties of the sausage, thereby extending its shelf life without compromising quality. [ABSTRACT FROM AUTHOR]

Achieving negative surgical margins, defined as no tumor found on the edges of the resected tissue, during lumpectomy for breast cancer is critical for mitigating the risk of local recurrence. To identify nonpalpable tumors that cannot be felt, pre-operative placements of wire and wire-free localization devices are typically employed. Wire-free localization approaches have significant practical advantages over wired techniques. In this study, we introduce an innovative localization system comprising a light-emitting diode (LED)-based implantable device and handheld system. The device, which is needle injectable and wire free, utilizes multiple wirelessly powered LEDs to provide direct visual guidance for lumpectomy. Two distinct colors, red and blue, provide a clear indication of tissue depth: blue light is absorbed strongly in tissue, visible within a close range of <1 cm, while red light remains visible through several centimeters of tissue. The LEDs, integrated with an impedance-matching circuit and receiver coil, are encapsulated in biocompatible epoxy for injection with a 12 G needle. Our findings demonstrate that the implant exhibits clearly perceivable depth-dependent color changes and remains visible through >2 cm of ex vivo chicken breast and bovine muscle tissue using less than 4 W of transmitted power from a handheld antenna. These miniaturized needle-injectable localization devices show promise for improving surgical guidance of nonpalpable breast tumors. [ABSTRACT FROM AUTHOR]

Simple Summary: The genetic background of color is a very complex issue in both birds and mammals. Color-related genes may be represented by multiple alleles and show many interactions. Black chicken breeds are special due to their solid uniform pigmentation, which in the case of Ayam Cemani also concerns the bones and skin. One of the crucial genes involved in the melanogenesis pathway is MC1R (melanocortin 1 receptor). It is a one-exon gene that has been already studied in many different species and breeds. In the case of chicken breeds, there are numerous alleles of MC1R and they have a significant impact on the final plumage color of the individual. Here, the Ayam Cemani MC1R complete coding sequence is characterized for the first time. A new MC1R missense substitution has enabled us to distinguish a new haplotype/extended black allele. This is important in terms of completing and supporting current knowledge concerning the genetic background of plumage control, as well as in relation to describing genetic diversity between different breeds. Plumage color is one of the most important traits characterizing chicken breeds. Black-boned chickens constitute a specific group of breeds with a unique phenotype. One of the representatives is the Indonesian Ayam Cemani. The extraordinary black phenotype results from a specific chromosomal rearrangement. We used complete CDS of crucial color-related gene MC1R, which plays a key role in melanin distribution but has not been previously studied in Ayam Cemani. It turned out that Ayam Cemani individuals possess a newly found non-synonymous mutation G355A resulting in amino acid substitution D119N. Together with the presence of G274A (E92K), the new missense variant enabled us to distinguish a new extended black allele at the E locus. All of the investigated birds were heterozygous in terms of the new mutation. Previous studies and our own results indicate a high level of genetic variation within the MC1R gene within and between chicken breeds. Besides the key mutations that make it possible to distinguish particular major alleles, there are also numerous substitutions that give haplotypes more characteristics for individual breeds. [ABSTRACT FROM AUTHOR]

Training in anastomosis is fundamental in neurosurgery due to the precision and dexterity required. Biological models, although realistic, present limitations such as availability, ethical concerns, and the risk of biological contamination. Synthetic models, on the other hand, offer durability and standardized conditions, although they sometimes lack anatomical realism. This study aims to evaluate and compare the efficiency of anastomosis training models in the intra-extracranial cerebral bypass procedure, identifying those characteristics that enhance optimal microsurgical skill development and participant experience. A neurosurgery workshop was held from March 2024 to June 2024 with 5 vascular techniques and the participation of 22 surgeons. The models tested were the human placenta, the Wistar rat, the chicken wing artery, the nasogastric feeding tube, and the UpSurgeOn Mycro simulator. The scales used to measure these models were the Main Characteristics Score and the Evaluation Score. These scores allowed us to measure, qualitatively and quantitatively, durability, anatomical similarity, variety of simulation scenarios, risk of biological contamination, ethical considerations and disadvantages with specific infrastructure. The human placenta model, Wistar rat model, and UpSurgeOn model were identified as the most effective for training. The human placenta and Wistar rat models were highly regarded for anatomical realism, while the UpSurgeOn model excelled in durability and advanced simulation scenarios. Ethical and cost implications were also considered. The study identifies the human placenta and UpSurgeOn models as optimal for training in intra-extracranial bypass procedures, emphasizing the need for diverse and effective training models in neurosurgery. [ABSTRACT FROM AUTHOR]

Objective: Carnosine and anserine affect the meat flavor. The contents of carnosine and anserine in meat are affected by genetic and environmental factors. This study aimed to discover the single-nucleotide polymorphisms (SNPs) in the histamine-N-methyl transferase (HNMT) and histamine-N-methyl transferase-like (HNMT-like) genes and to associate them with the content of carnosine and anserine in Korean native chickenred brown line (KNC-R). Methods: This study used a total of 384 birds (males, n = 192; females, n = 192) aged 10 weeks old, for genotyping HNMT and HNMT-like genes. One synonymous SNP (rs29009298C/T) of the HNMT gene was genotyped by polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP) methods whereas four missense SNPs (rs734406537G/A; rs736514667A/G; rs15881680G/A and rs316765035T/C) of the HNMT gene, and one missense SNP rs737657949A/C of the HNMT-like gene were genotyped by PCR allele competitive extension (PACE) genotyping technology. Two-way analysis of variance of the R program was used to associate HNMT genotypes with the contents of carnosine and anserine in KNC-R chickens. Results: There were significant associations (p<0.05) between the genotypes of the synonymous SNP:rs29009298C/T, missense SNP rs736514667A/G of the HNMT gene and the content of carnosine in KNC-Rs. This study also reported the sex effect on the carnosine content, where females had more content of carnosine compared to that of male KNC-R. Conclusion: Two SNPs (synonymous: rs735769522C/T) and missense: rs736514667A/G) in the HNMT gene might be used as genetic markers in the selection and breeding of chickens with better taste and high-flavored meat. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the antioxidant and protease activities of red kiwifruit (RK), green kiwifruit (GRK), and gold kiwifruit (GOK) and determine the effects of various packaging methods on the quality of chicken breast injected with various kiwifruit types during storage. The physicochemical and textural properties of chicken breasts containing various kiwifruit types were evaluated. Chicken breasts were injected with brine solution containing 5% kiwifruit powder, and their product quality was measured every 3 days until day 9. GOK and RK addition to chicken breast delayed oxidation during storage. Adding GOK and GRK to chicken breast was found to increase tenderness. Modified‐atmosphere packaging (MAP) delayed microbial growth more effectively than over‐wrap packaging (OWP). These findings suggest that the combination of GOK and MAP potentially extends shelf‐life without deteriorating quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: The steam processing characteristics of chicken are a key factor in the simplicity and versatility of steamed chicken dishes. The aim of this study was to investigate in depth the changes in tenderness and water retention of marinated chicken at different slow steaming endpoint temperatures, and to further explore the effect of the evolution of protein conformations on the water status. RESULTS: The results showed that chicken samples' shear force peaked at 80 °C and decreased rapidly at 90 °C. As the steaming endpoint temperature increased between 50 and 90 °C, T21, T22, moisture content and centrifugal loss decreased, but P21, P22 and myofibril water‐holding capacity showed regular changes. The electrophoretic bands and protein conformation changes showed that protein in marinated chicken underwent different degrees of denaturation, degradation and aggregation. And at 70 °C, with an increase of hydrophobic groups and crosslinking of disulfide bonds as well as an increase in the number of denatured sarcoplasmic proteins, the intermolecular network was enhanced, thus affecting the water retention. CONCLUSION: Water status of chicken meat heated at different steaming temperatures is closely related to the evolution of protein conformations. The present study serves as a robust theoretical foundation for enhancing the quality of steamed chicken products at an industrial scale. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Meat authentication is very important to avoid adulteration, substitution, and mislabeling of meats and meat-based products to protect consumers by ensuring quality, safety, and halal status. This research aimed to employ metabolomics approach using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify metabolites of beef (BM), chicken meat (CM), and wild boar meat (WBM) as well as to identify the discriminating metabolites of BM-WBM and CM-WBM. The chemometrics of principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) were used to differentiate BM, CM, and WBM. The orthogonal projection to latent structures-discriminant analysis (OPLS-DA) was used to discriminate and identify discriminating metabolites of BM-WBM and CM-WBM through the variable importance for projections (VIP) value analysis (VIP>1.50, p<0.05). The heatmap plot showed the distribution of discriminating metabolites in BM, CM, and WBM samples. The results of this study suggested that untargeted LC-HRMS successfully identified metabolites in meats. In addition, chemometrics could be used to discriminate between BM, CM, and WBM clearly. In summary, the combination of LC-HRMS and chemometrics is promising for the authentication of meats to ensure the quality as well as halal status of meats. [ABSTRACT FROM AUTHOR]