Poultry oxidative stability

Lawlor J.B., Sheehan E.M., Delahunty P.A., Morrissey P.A. and Kerry J.P. (2003). Oxidative stability od cooked chicken breast burgers obtained from organic, free-range and conventional reared animals , International Journal of Poultry Science, 2, 398 -03. 

Morrissey, P.A., Buckley, D.J., Galvin, K. 2000. Vitamin E and the oxidative stability of pork and poultry. In Antioxidants in Muscle Foods. Nutritional Strategies to Improve Quality (E.A. Decker, C. Faustman, C.J. Lopez-Bote, eds.), pp. 263-287, John Wiley, New York. 

Florou-Paneri, P., G. Palatos, A. Govaris, D. Botsoglou, 1. Giannenas, and 1. Ambrosiadis, 2005. Oregano herb versus Oregano essential oil as feed supplements to increase the oxidative stability of Turkey meat. Int. J. Poultry ScL, 4(11) 866-871. 

At millimolar levels of molecular chlorine, the reaction goes to 99% completion in a matter of a few seconds. Above pH 4.4, essentially no molecular chlorine remains in aqueous solution. Hypochlorous acid is a weak acid (pKa approximately 7.5) and thus, near neutrality, both the protonated form and the anion occur at appreciable levels. HCl-free solutions may be prepared by adding salts such as sodium hypochlorite (NaOCl, commercially available as a stabilized 5.25% [0.7 M] solution as a fabric bleach). Either chlorine gas or hypochlorite solutions can be used in large-scale water chlorination applications. In addition to water treatment, chlorine is also used as a disinfectant for beef, pork, and poultry carcasses and also as a bleaching agent for paper pulp and cake flour (Wei et al., 1985). The disinfecting ability of aqueous chlorine is closely associated with its vigorous oxidant character the redox potential for the reactions... 

Alpha-picoline (2-picoline 2-methylpryridine) is used for the production of 2-vinylpyridine, which, when copolymerized with butadiene and styrene, produces a product that can be used as a latex adhesive which is used in the manufacture of car tires. Other uses are in the preparation of 2-beta-methoxyethyl-pyridine (known as promintic, an anthelmintic for cattle) and in the synthesis of a 2-picoline quaternary compound (amprolium), which is used against coccidiosis in young poultry. Beta-picoline (3-picoline 3-methylpryridine) can be oxidized to nicotinic acid, which, with the amide form (nicotinamide), belongs to the vitamin B complex both products are widely used to fortify human and animal diets. Gama-picoline (4-picoline 4-methylpyridine) is an intermediate in the manufecture of isonicotinic acid hydra-zide (isoniazide), which is a tuberculostatic drug. 2,6-Lutidine (2,6-dimethylpyridine) can be converted to dipicolinic add, which is used as a stabilizer for hydrogen peroxide and peracetic acid. 

Supplementation of vitamin E in the diet has a significant effect in increasing the oxidative and color stability of poultry, beef and pork products. Dietary incorporation of a-tocopherol is more effective in stabilizing meat than exogenous addition of this antioxidant. Incorporation of a-tocopherol into the membrane Upids by the diet is considered to be an effective means of extending... 

Rice bran, consisting of the pericarp, seed coat, germ, and aleurone tissues, accounts for 7%-10% of the rough rice weight. The bran is rich in protein, fat, minerals, and B-vitamins (Juliano and Bechtel 1985) (Chapter 18). In Asia, rice bran is used as a raw material for production of rice oil. Both mechanical expellers and hexane extraction systems are used. Solvent extraction usually yields 16%-18% oil and defatted rice bran with less than 1% residual oil, whereas mechanical pressing leaves around 10% oil, yielding partially defatted rice bran prone to oxidation. Recently, whole stabilized and defatted rice bran has been viewed as a source of important antioxidants and nutraceuticals with health-promoting effects. In Europe and America, rice bran is mainly used as poultry, cattle, and swine feed (Chapter 18). 

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