This study aimed to determine the prevalence Listeria monocytogenes in raw chicken meat samples at hypermarkets and wet markets. Chicken drumsticks, breasts, and thighs were randomly selected. The most probable number (MPN) PCR method was used to quantify the L. monocytogenes in the samples. Listeria monocytogenes was detected in 20% of the samples. Occurrence of L. monocytogenes was highest in...

The effect of high-energy electron beam irradiation on the survival of Salmonella enterica serovar Typhimurium and psychrotrophic bacteria on commercial chicken breast meat was evaluated. Fresh chicken breast meat was purchased from a local poultry processor, inoculated with 8 log10 cfu/mL Salmonella, packaged in Styrofoam trays and over wrapped with a polyvinyl chloride film, and subjected to ...

This article is concerned with the detection of bone fragments embedded in de‐boned skinless chicken breast fillets by modeling optical images generated by backlighting. Imaging of chicken fillets is often dominated by multiple scattering properties of the fillets. Thus, resulting images from multiple scattering are diffused, scattered, and low contrast. In this study, a combination of transmit...

The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than norm...

Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were...

A total of 100 chicken samples (breast and thigh), 50 fresh carcass samples, 25 local frozen samples and 25 imported frozen samples were analyzed and the antibiotic residues were estimated by using Four Plate Test (FPT). Results revealed that 90 %, 88 % and 72 % of fresh, local frozen and imported frozen samples were positive for residues of different antibiotics, respectively. Samples were pos...

The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...

The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed...

BACKGROUND Biosurfactants are surface-active compounds produced by some microorganisms. OBJECTIVES In this study, we collected surface skin samples from breast of poultry (chicken, turkey, and, quail) and screened for biosurfactant-producing bacteria. We also determined the genera of cultured strains. MATERIALS AND METHODS 33 hemolytic bacterial strains (15, 11, and 7 isolates from chicken,...

Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens more effective treatment methods are needed. In this study, we evaluated the effect of marinating chicken breast fillets with extracts of lemon, green tea and turmeric against Campylobacter jejuni and Salmonella enteritidis. The prepared plant extracts in phosphate buffered saline we...