BACKGROUND Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD A total of 60 breast fillets were randomly selected, evaluate...

Up to 80% of breast, bowel and prostate cancers are attributed to dietary practices, and international comparisons show strong positive associations with meat consumption. Estimates of relative risk obtained from cohort investigations are in the same direction, although generally weak, and red and processed meats rather than white meat seem to be associated with elevated risk of colon cancer. I...

This study aimed to produce omega-3-emriched broiler meat by using ultrasonicated flaxseed oil nanoemulsions coated with whey protein-sodium alginate. Three hundred 1-d-old (Ross, 308) male broiler chicks were allocated randomly to 5 experimental treatments with 4 replicate pens. Experimental treatments included basal diet (BD), basal diet plus flaxseed oil (BD+FO, 1 mL/kg/BW), basal diet plus ...

The objective of the study was to characterize pale breast meat, compare it with normal colored breast meat, and determine whether it should be considered pale, soft, and exudative (PSE). Characteristics of 20 normal and 20 pale broiler breasts, obtained at a commercial slaughter plant, were evaluated. Compared with normal meat, the pale breast meat had a significantly (P < 0.05) lower pH (5.7 ...

Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged irradiated turkey breast, while retaining characteristic irradiation off-odor volatiles such as dimethyl ...

Effects of diet and feed withdrawal times on the sensory profile and shear values of broiler breast meat were determined. Feeds were formulated with 3 dietary carbohydrate sources (corn, milo, and wheat). Birds (n = 192) were processed between 42 and 52 d of age. Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions. Pectoralis major muscles were ...

Genetic parameters of breast meat characteristics [pH 15 min postmortem (pH15min), ultimate pH (pHu), CIELAB color parameters (L*, lightness; a*, redness; b*, yellowness) and drip loss (DL)] as well as their genetic correlations with BW and body composition [breast yield (BRY) and abdominal fat percentage (AFP)] were estimated in an experimental meat-type chicken line. Heritability of the pH of...

Current research was conducted to estimate heritability and genetic correlations for carcass composition and fat deposition in Japanese quail at 42 and 91 d of age. Studied traits were BW at 42 and 91 d of age (BW42, BW91), carcass weight and percentage, breast meat weight and percentage, thigh weight and percentage, abdominal fat weight and abdominal fat percentage (AFP), skin weight and skin ...

Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...