Poultry meat extract

Chicken extract is obtained by evaporation of chicken broth or by extraction of chicken halves with water at 80 °C, followed by a concentration step under vacuum to an end-product of 70-80% solids. 

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Salih et al. (1987) reported that TBA numbers of cooked poultry meat obtained using the distillation method were 2.6-fold higher than those of the extraction method. These results were comparable to those reported by Witte et al. (1970), who noted that the TBA values determined by the distillation method were about twice as large as those determined by the extraction method. Salih et al. (1987) found that the relationship of both distillation and extraction methods correlated well with panel scores, thereby indicating that TBA is a valid objective test used with sensory evaluation for monitoring warmed-over flavor in poultry meat. 

Middle Notes Aroma and taste. Specific notes obtained by process flavours (heating proteins, carbohydrates, lipids, etc.) Proteins meat, meat extracts, poultry, eggs, dairy products, fish, fish extracts, yeast... 

Milk, Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry, Fish, Shellfish, New York, John. Wiley Sons, Inc., 1937. Reviews much of the early literature. 

Principles of restructuring meats were reviewed by Pearson and Dutson (1987). Basically, red or poultry meats are flaked or chunked into small pieces, mixed or tumbled with salt and polyphosphates to extract heat-coagulable protein, shaped into loaf pans... 

Toschi, T.G. Bendini, A. Ricci, A. Lercker, G. Pressurized solvent extraction of total lipids in poultry meat. Food Chem. 2003, 83 (4), 551-555. 

Lau DW, King AJ (2003) Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances. J Agric Food Chem 51 1602-1607... 

Residual tetracyclines in animal tissues were determined by solid-phase extraction on a Cig SPE column followed by TLC on an EDTA-treated silica gel plate and UV densitometry (Ikai et al., 1987). Seven tetracyclines were separated on silica gel layers impregnated with buffered EDTA and a mobile phase of dichloromethane-methanol-water (59 35 6) by Naidong et al. (1989). Residues of tetracyclines along with aminoglycosides, macrolides, and chlomamphenicol were screened in poultry meat by cellulose and silica gel TLC following extraction and cleanup on Cig SPE columns (Vega et al., 1990). 

Lau King (2003) reported that the addition of 1% and 2% grape seed extract with 85.4 g of gallic acid equiv/100 g to dark poultry meat patties effectively inhibited the development of TEARS, with treated samples having 10-fold lower TEARS values compared to untreated controls. 

This is a boiled down and concentrated extract of beef, veal, poultry, or game. Meat extracts should be regarded as condiments which impart the same flavor as the meat stock from which they were obtained. 

Center in Wyndmoor Pennsylvania is developing advanced technologies for the analysis of endosulfan in meat, poultry and eggs (FEDRIP 1999). This technique will include the use of a supercritical fluid extractor in order to reduce the amount of organic solvent use and to speed up extraction times. 

Apart from differences between muscle tissues from various parts of an animal, there are qualitative and quantitative differences in composition between animal species. Therefore, analytical methods will always have lo be tested on material from each individual species, since differences in fat composition, in the presence of species-specific proteins, and in colored components such as in the case of myoglobin in poultry and beef may influence both the extraction and the separation of the analytes. As an example, a recovery higher than 70% was obtained for furazolidone after spiking chicken and veal calf muscle tissue but only 10% after spiking pork tissue (16). In this study, the recovery from pork meat could markedly be improved by addition to the aqueous exfraction solvent of about 25% acetonitrile, an observation indicating binding of furazolidone to pork-specific proteins. 

It appears, then, that there is a general, meaty aroma, common to cooked beef, pork, and lamb (and probably poultry), attributable to the pyrolysis of the mixture of low molecular weight nitrogenous and carbonyl compounds extracted from the lean meat by cold water. But the aromas of roast beef, roast pork, roast lamb, and roast chicken are unmistakably different. The chemical composition of the muscular fat deposits of these animals differ appreciably, and it is to these lipid components that we must look to account for the specific flavor differences. Heating the carefully separated fat alone does not give a meaty aroma at all, much less an animal-specific one. It is the subsequent reactions of pyrolysis products of nonlipid components that give the characteristic aromas and flavors of roasted meats (20). 

The oil content of flaxseed ranges from 400 to 450g/kg and the byproduct of mechanical oil extraction - flaxseed (or linseed) meal - can be used in organic poultry feeding. There is also interest in feeding the ground whole oil-containing seed to poultry for two main reasons to produce meat with a fatty acid profile in the fat that confers health benefits to the consumer (Conners, 2000) and to impart an enhanced flavour to the meat. 

Theory This method confirms the presence of TMS derivatives of cyromazine and melamine residues extracted from poultry and red meat tissues from the determinative method. The TMS derivatives are formed by heating the residue with BSTFA (N,0-bis (trimethylsilyl) trifluoroacetamide) in the presence of TMCS (trimethylchlorosilane). 

Extruders are also used for extrusion of secondary resources (coproducts rendering). Poultry mortalities, eggshells, feathers, shrimp heads, and various other meat and fisheries coproducts have been mixed with solvent-extracted soybean meal and extruded at sterilization temperatures for use as animal feeds. Significant amounts of fats can be recycled in this manner, while fresh and near the site of production (92). 

Copra Cake. Copra cake is a by-product of oil extraction from coconut. The dehusked coconut is split and the meat is scraped from the kernel cup and dried. The oil is extracted via expeller or solvent processes from the dried coconut meat copra. This product is available throughout the year, making it a cheap local source of animal feed. The cake is ground to meal for use in feed for poultry, cattle, sheep, and swine. Copra cake can be used as a substitute for hsh meal in swine feed but may cause conshpahon. Germany has been an importer of the majority of the cake produced in the Philippines (61). 

Much research has been devoted to working out optimum parameters of producing different protein concentrates from fish and krill (Lanier, 1994). While the products have high nutritional value and many are tasteless and odorless, some, manufactured in denaturing conditions, lack the desired functional properties. A good example is the fish protein concentrate obtained by hot azeotropic isopropanol extraction. On the other hand, a concentrate of myofibrillar proteins known as surimi, produced mainly from fish and to a lesser extent from poultry and meat, is highly functional. 

Soups, broths or extracts with meat, poultry or fish base... 

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