Chicken meat

TANG s z, KERRY J p, SHEEHAN D, BUCKLY D J and MORRISSEY p A (2001) Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat , Meat Sci, 56, 285-90. 

TANG s z, KERRY J P, SHEEHAN D and BUCKLY D J (2002) Antioxidative mechanisms of tea catechins in chicken meat systems , Food Chem, 76, 45-51. 

Green tea Tea catechins (300 ppm is typically required) Raw minced beef, pork, poultry and fish Cooked red meat, poultry and fish Frozen chicken meat Effect up to four times that of a-tocopherol Inhibits pro-oxidative effect of added NaCl Protection of a-tocopherol in muscles when added to chicken feed Tang et al., 2001c Tang et al., 2001b Tang et al., 2002... 

Spices Rosemary (1000 ppm of extract with 0.92 mmol/g total phenols) Rosemary (200 ppm of extract with 0.92 mmol/g total phenol) Dried chicken meat for soup powder (up to 1000 ppm is acceptable sensorically) Potato flakes for mashed potatoes (up to 200 ppm is acceptable sensorically) Rosemary extract gave better protection than extracts of tea, grape skin or coffee Rosemary extract gave better protection than extracts of green tea, grape skin or coffee Nissen et al., 2000 Nissen et al., 2002... 

Karam, L.R and Simic, M.G. (1986). Methods for the identification of irradiated chicken meat. Presented at the WHO Working Group on Health Impact and Control of Irradiated Foods, Neuherberg, Germany, November. 

Kennedy et al. developed a lasalocid immunoassay for application to residues in chicken meat and liver samples. The antibody was specific and did not cross-react with salinomycin, maduramicin, or monensin. Sample preparation consisted of homogenization in aqueous acetonitrile, removal of fat from an aliquot of the aqueous acetonitrile by hexane extraction, and evaporation of acetonitrile. The sample was then reconstituted with assay buffer. Liver required an additional solid phase extraction step. The LOQ was 0.02 xgkg for muscle and 0.15 agkg for liver. These workers were able to use the system to determine the half-life of lasalocid in the tissues. 

The cooling rate directly influences the size of the ice crystals, which can be measured after drying by the size of the pores in the product. Thijssen and Rulkens [ 1.11 ] give the size of the pores in chicken meat (Table 1.6). Figure 1.16 shows the average size of pores in... 

Table 1.6 Size and number of pores in chicken meat as a function of freezing rate.

Phosphate in combination with NaCl has a beneficial effect on the waterbinding capacity of processed meat products for a detailed description, see Schmidt.227 The effect of phosphates is suggested to be alterations in pH or ionic strength, sequestration of metal ions, dissociation of actomyosin and depolymerisation of myosin.103,104,228,229 However, before action, added phosphates must be hydrolysed by muscle phosphatases or non-enzymatically. Belton et al.230 studied the hydrolysis of pyrophosphate and tripolyphosphate in comminuted chicken meat using 31P NMR spectroscopy, and found that the rate of hydrolysis was dependent on the length of ageing period of the muscle as well as the presence of NaCl. Li et al.231 studied the hydrolysis of various types of phosphates in intact chicken muscle with a similar approach by 31P NMR spectroscopy and thereby demonstrated differences in rate of hydrolysis of various phosphates. The findings of these studies... 

Ten subjects fed (12 days) isonitrogenous diets with all protein from chicken meat or 50% from chicken and 50% from soy isolate intrinsic (chicken) and extrinsic labels used (fecal monitoring method)... 

These chemical reactor systems are of course under high levels of process control through the brain and the genetic code. The body is a very inefficient factory to produce materials (although chicken factories produce a pound of chicken meat for approximately 3 pounds of grain consumed). 

Radiation decontamination of meat was first commercially implemented in Brittany, France, when e-beam irradiation treatment was established for frozen slabs of mechanically separated chicken meat [57,58]. 

Other than water, protein is the major constituent of meat averaging nearly 21% in heef or chicken meat, with fat varying fiom 4.6 to 11.0% in beef and fiom 2.7 to 12.6% in chickoi. The principal radiolytic reactions of aqueous solutions of aliphatic amino acids are reductive deamination and decarboxylation. Alanine yields NH3, pyruvic add, acetaldehyde, propionic acid, CO2, H2, and ethylamine (6). Sulfur-containing amino adds are espedally sensitive to ionizing radiation. Cysteine can be oxidized to cystine by the hydroxyl radical or it can react with the hydrated electron and produce... 

Thayer et al. (26) reported the results of nutritional, genetic, and toxicological studies of enzyme-inactivated, radiation-sterilized chicken meat. The study included four enzyme-inactivated chicken meat products 1) a frozen control, 2) a thermally processed product (llS.b C), 3) a gamma-sterilized product, and 4)... 

In addition to the straight-chain saturated aldehydes, a number of branched-chain and unsaturated aliphatic aldehydes are important as fragrance and flavoring materials. The double unsaturated 2-trviolet leaf aldehyde (the dominant component of cucumber aroma), is one of the most potent fragrance and flavoring substances it is, therefore, only used in very small amounts. 2-frfatty odor character is indispensible in chicken meat flavor compositions. 

Sodium nitrite is very effective in preventing WOF (Igene et al., 1979 MacDonald et al., 1980a). Igene et al. (1979) washed fresh meat to remove pigments, then cooked the meat with or without the pigment fraction, and with or without 156 ppm sodium nitrite. WOF was much less pronounced, and TBA values were lower, in beef or chicken meat cooked with nitrite (Table 2). 

Monensin plays a dual role in veterinary practice because it is used both as a coccidiostat in poultry and as a growth promotant in cattle. It is also efficacious in the control of coccidiosis in lambs and calves, can treat ketosis in dairy cows, and can control bloat in pastured dairy cattle. It is administered incorporated in poultry feeds as a coccidiostat at a dose up to 120 ppm, and in cattle and sheep feeds at a dose of 11-33 ppm. Monensin is not recommended for administration to laying hens, while a 3 day withdrawal period is required for chicken meat. 

Moerck, K.E. and Ball, H.R. Jr. 1974. Lipid autoxi-dation in mechanically deboned chicken meat. J. Food Sci. 39 876-879. 

Pikul, J., Leszczynski, D.E., and Kummerow, F.A. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37 1309-1313. 

K DeWasch, L Okerman, S Croubels, H DeBrabander, JV Hoof, P DeBacker. Detection of residues of tetracycline antibiotics in pork and chicken meat correlation between results of screening and confirmatory tests. Analyst 123 2737-2741, 1998. 

Owen et al. [42] used RPLC-ICP-MS to separate Zn-containing species in an in vitro gastrointestinal digest of chicken meat that had been isocratically labeled with Zn both intrinsically and extrinsically. Single ion monitoring was used for two separate isotopes, 66Zn and 68Zn. Aqueous Zn eluted from C8... 

Food US FDA Tolerance levels in swine and chicken meat 0.5-2 mg kg-1... 

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