C hoi , Y.S. , C hoi , J.H. , K im , H.Y. , K im , H.W. , L ee , M.A. , … & K im , C.J. ( 2011 ): Effect of lotus ( Nelumbo nucifera ) leaf powder on the quality characteristics of chicken patties in refrigerated storage . Korean J
Marion, J. E. & Woodroof, J. G. (1963): The fatty acid composition of breast, thigh and skin tissues of chicken broilers as influenced by dietary fats. Poultry Sci. , 48 , 1202-1207.
The fatty acid composition of breast, thigh
Authors:M. Reiter, H. Volkmann, U. Imianovsky, M. Lopez, L. Medina, and R. Jordano
The incidence of Listeria monocytogenes in refrigerated and frozen chicken parts was investigated, using the Mini-Vidas™ system (bioMérieux). Two hundred and eigthy chicken parts were tested: 40 skin samples from the breast and leg, 120 samples from refrigerated wings, breasts and legs and 120 samples from frozen wings, breasts and legs (40 of each). The 219 samples tested positive (78.21%). The parts with the highest incidence were frozen breasts (100%) and wings (95%). In frozen legs, the values were lower (60%). In refrigerated parts, the incidence was higher in breasts (85%) and in wings (80%). In legs samples, similarly to the frozen ones, the incidence was lower (50%). In the skin of the breasts and legs, the incidence was 77.50%. Statistical evaluation demonstrated that there are no differences between frozen breasts and wings but there are differences between similar refrigerated parts. The refrigerated and frozen legs are the only parts that are statistically equal. The percentages that were detected show the importance of requiring the absence of Listeria spp. in chickens.
Authors:K.N. Hussein, L. Friedrich, R. Pinter, Cs. Németh, G. Kiskó, and I. Dalmadi
This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.
Authors:M.I. Piñon, A.D. Alarcon-Rojo, A.L. Renteria, G. Mendez, and H. Janacua-Vidales
, E. , Karatapanis , A. , Savvaidis , I.N. & Kontominas , M.G.
2007 : Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4
Authors:E. Keppelné Bognár, K. Zay, and L. Somogyi
deep frozen pork chop and chicken liver (Nádudvari products) were purchased from the local market. 1.3 Methods 1.3.1 Deep-frying procedure. Deep-frying was conducted under laboratory conditions. Two hundred grams of HOSO in a beaker was heated up to 160