The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Furthermore, the same group had the highest content of n-3 PUFA (1.15 mg/g), while the least content of those fatty acids was determined in the control group (0.26 mg/g). By continuing you agree to the use of cookies. When compared to red meat, the main advantage of white chicken meat is in its low caloric value and a low portion of saturated fat, so consumption of white chicken meat is recommended to people who want to reduce the fat intake, as well as to people suffering from heart and coronary diseases. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. S. Kelly, ... G. van der Veer, in Food Chain Integrity, 2011. pointed out that consumption of red meat, especially of red meat products, was associated with increased risk of developing the type 2 diabetes [33]. The effect of breed on carcass characteristics of chicken meat is presented in Table 2.The two breeds differed significantly in carcass characteristics with slaughter weight and carcass weights being higher in broilers than in indigenous chickens (P < 0.05).This is due to the fact that broilers are fast growing and specifically bred for meat production. The first reason is that nutritionists recommend the reduced consumption of saturated fatty acids (SFA) to lower the risk of cardiovascular diseases development [82]. All groups of chickens had feed that contained a total of 6% oils (3% sunflower oil and 3% linseed oil). Although chicken meat has been designated as the main responsible for the transmission of Campylobacter to humans, it is not responsible for 100% of the cases of campylobacteriosis. The dielectric constant decreased with storage duration at all frequencies while the loss factor increased with storage duration at frequencies below 4 GHz, due to changes in ionic conduction, and at frequencies above that, the loss factor remained constant (Trabelsi, 2013). China consumes approximately 40% of the world egg production each year (FAOSTAT 2010). As in all proteinaceous foods, chicken meat is susceptible to rapid decomposition and formation of BAs. The hen usually lays her … Around 1820, Sir Walter Raleigh Gilbert of England crossed Red Aseels from India and Black Breasted game chickens, creating today’s chickens. Pending developments in the acceptance of multivariate mathematical models by legal authorities, these methods seem likely to be restricted to a screening role by enforcement labs in supporting labelling claims on food concerning provenance (Isphording, 2004). Examples of microbial inactivation in poultry products, meat products, and fish under cold plasma processing. Eicosapentaenoic and docosahexaenoic fatty acids are present only in traces or not present at all. Contact our London head office or media team here. The breast and wings are generally separated, but a chicken breast with the drumette portion of the wing still attached is called a suprême. Chicken meat jelly is produced from skinless boneless chicken breast, which has been injected at a level of around 25–30% with brine containing salt and phosphates. Pork, fresh, leg (ham), rump half, separable lean only, cooked, roasted. Omega-3 fatty acids are usually mentioned in association with the prevention of heart and blood vessel diseases, which are usually caused by chronic inflammation processes in the body. When considering the contradictory results of research into the effects of omega-3 fatty acids on various diseases, there is further research required to determine the exact protective mechanism of these fatty acids not only against the abovementioned diseases, but also against some other diseases. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Free-range farms usually comprise small mobile or fixed houses producing 500–10 000 birds per batch, with market requirements determining the growing period for birds, usually 8–12 weeks. Plants get selenium from the soil, so it is important that soil is well supplied with this microelement. Nutritive content of different types of meat (per 100 g). Kralik et al. Out of the total content of vitamin in chicken meat, niacin (vitamin B3) is contained in highest portion, and content of vitamins A and B6 is also higher than in other types of meat. reported statistically significant influence of genotype on pH1 (P = 0.004) and pH2 (P < 0.001), drip loss (P = 0.015) and meat color (CIE L* P = 0.015 and CIE a* P < 0.001) in their research [49]. Negative a* and b* values indicate the appearance of green and blue color of the meat. Older chickens had higher pH values of breast meat than younger ones. Also, acidification of soil significantly reduces the availability of selenium for plants. Both detectors showed recoveries above 92% and RSD below 5% for all food matrices tested. The feeding treatment had effect on the breast meat color (P < 0.05). The authors indicated that the portion of muscle tissue in chickens kept in semi-intensive system was by 1.44% higher (P < 0.01), but the same chickens had the portion of bone and skin by 0.82 and 0.67% lower than chickens fattened in the intensive system (P < 0.05). However, all of these positive changes in new chicken genotypes cause greater stress, and many researchers point out that this fast growth of chickens resulted in histological and biochemical modifications of muscle tissue [40, 41, 42]. determined that supplementation of histidine to turkey diet resulted in the increased diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in breast muscles and blood, but did not result in the increased histidine dipeptide concentration [102]. I. Reyes-Herrera, D.J. When compared to cholesterol content, white chicken meat does not differ much from other types of meat, however, if considering other benefits (more protein, less total fat, less saturated fat and less calories), it has better nutritional quality and therefore, it is recommended for consumption to anyone who takes care of diet and health. Inactivation was higher when the RH (80%) was also higher in the processing air because of the presence of moisture that breaks in hydroxyl radicals during the treatment, having a lethal effect on microbial cells. The procedures for determining these properties are tedious and time consuming, and they require various types of laboratory equipment. Woelfel et al. Carnosine has also an important role in antioxidant protection, as it has the ability to catch reactive oxygen species (ROS), of which hydroxyl radical is the most dangerous one. A small amount of the gelatin solution is poured into a mould and the mould is then placed in the chiller for a short while. stated that the increased content of selenium in chicken feed from 0.1 to 0.25 mg/kg affected the increase of selenium content in breast muscles from 0.232 to 0.278 mg/kg [120]. Iron is necessary for creation of hemoglobin, for prevention of anemia, as well as for normal muscle activity. It is assumed that myoglobin from red meat activates pre-cancerous damage by accelerating the heme iron influence on the formation of carcinogenic N-nitroso compounds and by developing cytotoxic and genotoxic aldehydes through the lipid peroxidation process [38]. Lourdes García-SánchezBeatriz MeleroJordi Rovira, in Advances in Food and Nutrition Research, 2018. The concept of functional food has been first mentioned in Japan in the 1980s. Selenium concentration in tissues, plasma or serum depends on the intake and varies by country. It is necessary to improve chicken meat production technology year after year and to offer new products to the market. In the food chain, plants are the main source of selenium for animals. High protein content makes chicken meat an ideal foodstuff for all consumers who need high-quality, easily degradable protein (athletes, children, the elderly). It is shown that glutathione peroxidase GPx4 protects spermatozoa by its antioxidant function and with other proteins forms structural component of the flagellum which is essential for sperm motility [143]. These results can be explained by the fact that thigh meat has higher content of fat than breast meat in all investigated groups. White or light meat comes from the breast and wings. Radiant heating is used early in the birds’ life to maintain body temperature. The authors stated a positive correlation between the intake of saturated fat intake and the resistance to insulin. Therefore, red meat is associated with a higher risk of cancers, while white meat shows neutral or moderately protective correlation to cancer occurrence [36, 37]. The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat The wooden breast condition (WBC) is a muscle abnormality observed in chicken breast meat ( Pectoralis major ) that is an emerging challenge to the poultry industry. The optimal ratio of n-6 PUFA:n-3 PUFA is from 10:1 to 5:1 [70, 71]. The possibilities of enriching chicken meat with favorable omega-3 fatty acids and antioxidants are explored in the following text. The main issues of concern in intensive meat chicken production systems are keeping diseases out (biosecurity), monitoring bird health, chick quality, preparing the poultry house for chickens, placing chicks, brooding, the growing period, waterer and water management, vaccination, lighting, feeding, catching and transport, disposal of dead birds and waste, and improving carcass quality. Nutrition in industrial societies is characterized by a surplus of calories, by increased consumption of SFA, n-6 PUFA and trans-fatty acids, and at the same time, by reduced consumption of n-3 PUFA, as well as of fruits, vegetables, protein, antioxidants and calcium. The major difficulty in their acceptance by the non-scientific community, which may be their greatest user, lies in the delivery of food and feed origin prediction results and associated uncertainty values in a manner which is easily comprehensible. Chicken is chicken is chicken, right? Figure 1. There are more chickens in the world than any other bird or domesticated fowl. Of course, such research conclusions should be interpreted cautiously, because it cannot be stated with full certainty that red meat causes cancers and white meat does not, yet there is a lot of evidence that consumption of white meat is more favorable than consumption of red meat. Niacin is often used as an additional therapy in patients that take drugs for lowering of blood lipids. In contrast, values of the dielectric loss factor of distilled water decrease more rapidly than those of the chicken breast meat as temperature increases above 0°C. (2013) validated an HPLC-UV methodology to determine cadaverine, putrescine, spermidine, spermine, and tyramine using perchloric acid (5%) and benzoyl chloride in extraction and derivatization steps, respectively, in an isocratic system with a UV detector at 198 nm. By this way, chicken meat becomes a foodstuff with added value, which, in addition to high-quality nutritional composition, also contains ingredients that are beneficial to human health. This is due to the fact that protein provides a greater sense of satiety, so that people consume less calories during the day, thus reducing the intake of carbohydrates [28, 29]. Baston et al. No viable cells were detected on the egg shells only after combining cold plasma and clove oil or eugenol. Wang and Hu determined statistically significant higher activity of GPx in blood of fattening chicken that consumed diet with higher content of selenium (P < 0.05), [15]. determined that the fattening system (intensive or semi-intensive) had statistically significant influence on the portion of breasts and drumsticks with thighs (P < 0.05), [52]. This chapter is a part of the research unit “Research, Manufacturing and Medical Testing of Functional Food”, within “The Scientific Centre of Excellence for Personalized Health Care”, Josip Juraj Strossmayer University of Osijek, supported by the Ministry of Science and Education of the Republic of Croatia. The method was evaluated and compared in two different detectors (UV and MS). They can be up to 12 pounds in 6-8 weeks. The authors recommended the supplementation of 200 mg/kg vitamin E to chicken feed in order to preserve oxidative stability and organoleptic traits. determined that PSE meat had L* = 58.90; drip loss = 6.52%, cooking loss = 27.02% and WHC 79.84% [61]. It easily absorbs into the digestive tract, penetrates through the blood and brain barrier, and with its great bioavailability it acts as a cell membrane stabilizer [133]. Recently, the International Commission on Illumination described how background can influence the appreciation of color. Bressan and Beraquet studied the influence of heat stress during fattening on the chicken meat quality and determined that chickens exposed to high daily temperatures (ambient temperature 30°C) had higher cooking loss measured in breast meat when compared to chickens kept at lower ambient temperatures (17°C), (28.7 and 27.2%, respectively), [56]. There are two reasons for increasing the concentration of n-3 PUFA in chicken meat. Dlouhá et al. Such ingredients, called nutricines, have an important biological activity in human cells [65]. P. Glatz, G. Bolla, in Encyclopedia of Meat Sciences, 2004. TEMPERAMENT: Australorps are gentle and tolerant of confined spaces, making them a good breed for beginners and for smaller chicken coops. Selenium in the body is a part of selenoproteins that have a wide range of health benefits. (2014) studied the use of essential oils clove, sweet basil, and lime oils and the main components of each one, eugenol, β-ocimene, and d-limonene (5–20 μL/mL), respectively, together with cold plasma to inactivate target pathogens on egg shells. They are typically solid black in color. With bright white feathers and a single red comb, the Cornish Cross will certainly stand out from other, more colorful birds. Most of the meat chickens currently are produced under a contract in which the farmer provides the housing, equipment and labour, while the company provides the chicks, feed, medication, transportation and supervision. It is also present in sunflower and soybean oils [65]. Built by scientists, for scientists. They reveal that the dielectric properties are greater for higher pH, and they show clearly the effect of ionic conduction, which is dominant at lower frequencies. Better tendency of ALA deposition was noticed in thighs than in breasts, and it was not depending on the feeding treatment. Still, carnosine is the best known by its buffer activity in the organism. Supplementation of oils in chicken feeding mixtures and their effect on enriching of breast muscles with n-3 PUFA. concluded that broilers have limited capacity of desaturation and elongation of ALA into long-chain FA [96]. About 75% of the consumers indicated purchasing chicken meat at least once a week or more … Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken Asian-Australas J Anim Sci. This is characteristic of the phase change from solid to liquid water. The crest and beards are compact but with moderate size. These chickens can be of white, black, grey and blue colors. 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