Marination using various ingredients has been widely used to improve microbial safety and quality of chicken products at retail markets. The objective of this study was to investigate the effects of commercial marinade seasoning and cultured sugar/vinegar blend on Campylobacter jejuni and Salmonella Typhimurium populations during refrigerated storage. In addition, their effects on the texture o...

Thermal inactivation of the H5N1 high pathogenicity avian influenza (HPAI) virus strain A/chicken/Korea/ES/2003 (Korea/03) was quantitatively measured in thigh and breast meat harvested from infected chickens. The Korea/03 titers were recorded as the mean embryo infectious dose (EID50) and were 10(8.0) EID50/g in uncooked thigh samples and 10(7.5) EID50/g in uncooked breast samples. Survival cu...

The objective of this research is to determine the thermal inactivation kinetics of Listeria monocytogenes in chicken breast meat under both isothermal and dynamic conditions. A four-strain cocktail of L. monocytogenes was inoculated to chicken breast meat. Isothermal studies were performed by submerging samples under hot water maintained at constant temperatures ranging from 54 to 66 C. The D ...

Chicken growth traits are important economic traits in broilers. A large number of studies are available on finding genetic factors affecting chicken growth. However, most of these studies identified chromosome regions containing putative quantitative trait loci and finding causal mutations is still a challenge. In this genome-wide association study (GWAS), we identified a narrow 1.5 Mb region ...

Recent studies have suggested the utilization of maggots as a feed supplement forenhanced broiler performance. Maggots, which are a major dietary source of protein, appear during the biodegradation of chicken droppings using house flies. The objective ofthe present study was to investigate the effect of maggot supplementation on the meat quality and growth performance of broiler chickens. A tot...

Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora Bunium persicum essential oils (EOs) was evaluated in a model (chicken breast fillets) during 15 days refrigerated storage. Metho...

Salmonella bacteria that survive cooking or that cross-contaminate other food during meal preparation and serving represent primary routes of consumer exposure to this pathogen from chicken. In the present study, enrichment real-time PCR (qPCR) was used to enumerate Salmonella bacteria that contaminate raw chicken parts at retail or that cross-contaminate cooked chicken during simulated meal pr...

The tenderisation effects of pineapple (Josephine variety) core extracts on the quality free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) duration (15, 25, 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, microbiological analyses macerated samples assessed. Broiler breast with extract (100%, showed 86% reduction in hardness pH ...

Using a hand-held photoacoustic probe integrated with a clinical ultrasound array system, we successfully imaged objects deeply positioned in biological tissues. The optical contrasts were enhanced by methylene blue with a concentration of ~30 mM. The penetration depth reached ~5.2 cm in chicken breast tissue by using 650-nm wavelength, which is ~4.7 times the 1/e optical penetration depth. Thi...

This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The ...