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The effect of packaging systems on selected quality characteristics of poultry meat

100%

Kot vel Lawecka K., Banaszewska D., Biesiada-Drzazga B.

Acta Scientiarum Polonorum. Zootechnica

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2019

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tom 18

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nr 2

2

Meat of traditional and alternative poultry species in the catering industry

86%

Pomianowski J. F., Sadlowska Z., Wieczorek J.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 1

This study discusses the popularity of meat from traditional and alternative poultry species in the catering industry. Data for analysis was obtained directly from questionnaires filled out by persons who were responsible for the selection of food ingredients in catering establishments. The respondents were asked about the use of traditional and alternative poultry species in their restaurants and the effect of menu items containing alternative poultry meat on business results. Chicken meat was the most popular type of poultry that was served by all surveyed facilities (100%), followed by turkey meat (83%). The meat of alternative poultry species, including quail and helmeted guineafowl (43%) and pheasant (20%), was less frequently served on account of its lower popularity among consumers and a high price. The average price per serving was determined at PLN 13.16 for chicken, PLN 32.15 for quail, PLN 31.77 for pheasant and PLN 30.00 for guineafowl. Despite the fact that the meat of alternative poultry species is rarely served by catering establishments, nearly 75% of the surveyed facilities claimed that its presence in the menu improves business results.

3

Microbiological quality of poultry dishes prepared in cook-chill technology

86%

Czarniecka-Skubina E., Grzesinska W., Wachowicz I., Rosiak E.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[A]

101-105

The aim of the research was to estimate microbiological safety and shelf life of poultry dishes prepared in cook-chill technology and stored at a temperature 3°C±1°C by 6 days and assessment of the microbiological stability. The prepared and stored dishes were processed in an institutional catering factory of efficiency of 3000 dishes per day. Based on the results, it can be stated that microbiological quality of the analysed dishes was differentiated in series realized at spring and autumn and in processing cycles. Probably, it reflected the differences of quality of the raw materials used for processing. Additionally, GHP and GMP rules were fulfilled, especially the personal hygiene and cleanness of technological equipment. Low quality of dishes was due to a lack of the defined parameters of cooking and chilling process. There is the necessity of standardization of technological processes and exact monitoring of observed technological parameters. These days, the technological process is realized at high risk of food-borne diseases level and should not apply cook-chill technology for preparing poultry dishes.

4

Toxoplasma gondii in chickens (Gallus domesticus) from North India

86%

Thakur R., Sharma R., Singh Aulakh R., Singh B. B.

Acta Parasitologica

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2021

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tom 66

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nr 1

5

The effect of chilling and freezing of poultry meat in the presence of Campylobacter jejuni

86%

Selwet M., Galbas M., Borkowski A., Clapa T., Porzucek F.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2015

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tom 36

6

Zmieniajace sie oblicze Ameryki

72%

Kwiatanowska J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1998

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nr 10

18

7

Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing

72%

Wysok B., Uradzinski J.

Polish Journal of Veterinary Sciences

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2009

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tom 12

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nr 2

259-262

Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter - positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.

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Comparison of growth parameters, yields and qualitative properties of muscles in broiler hybrids

72%

Nagy J., Popelka P., Korimova L., Marcincak S., Dicakova Z.

Medycyna Weterynaryjna

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2006

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tom 62

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nr 05

520-523

The aim of this study was the comparison of growth parameters, yields and qualitative properties of muscles in broiler hybrids ISA 220 and intermediate type ISA 257. One hundred and one one-day-old chicks, comprising approximately equal numbers of males and females were used. During the experiment the feed consumption (per 1 kg of body weight gain), weight gains, and body weight were recorded. After the processing of the broiler chickens, the weight of carcass, and yields (of the whole carcass, breast muscle, thighs, boned thigh muscles, wings, skeleton) were recorded. The breast and thigh muscles were analyzed for the content of nitrogen compounds, fat, water, amino acid, and weight losses during the cooking. The sensory properties of breast and thigh muscles of both groups were compared. The mean body weight of the broiler chickens at the beginning of the experiment was 43 g (ISA 257), and 36 g (ISA 220) respectively. On day 45, the mean body weights and carcasses were significantly higher (p < 0.05) in group ISA 220 (2507 g and 1676 g respectively) in comparison with ISA 257 (1890 g and 1249 g). These results corresponded with the results of carcass yields. The mean yield of the whole carcass was significantly higher (p < 0.05) in ISA 220 (66.64%) in comparison with ISA 257 (66.06%). However, the mean yields of thighs, boned thigh muscle, and wings, which are considered as ideal parts, for grilling were significantly higher (p < 0.05) in ISA 257. Higher differences were recorded in fat and water content. The hybrids ISA 220 contained a higher amount of water in breast and thigh meat, and fat content was higher in meat of ISA 257, mainly in breast meat. The results of sensory examination showed better acceptability of ISA 257 hybrid than ISA 220.

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Wymagania higieniczno-sanitarne dla miesa drobiowego w panstwach czlonkowskich EWG

72%

Anders E.

Biuletyn Informacyjny Drobiarstwa

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1992

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tom 30

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nr 2

35-43

10

The effect of dietary Camelina sativa oil on quality of broiler chicken meat

72%

Pietras M. P., Orczewska-Dudek S.

Annals of Animal Science

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2013

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tom 13

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nr 4

11

Antimicrobial resistance and virulence markers of Campylobacter jejuni and Campylobacter coli isolated from retail poultry meat in Poland

72%

Wieczorek K.

Bulletin of the Veterinary Institute in Puławy

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2010

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tom 54

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nr 4

The occurrence of Campylobacter in poultry meat and subsequent antibiotic resistance profiles of the isolates were investigated. The prevalence of Campylobacter in 101 samples was 87.1%. Of these samples, 54.5% contained Campylobacter coli and 45.5% were contaminated with Campylobacter jejuni. Among the strains tested, resistance to ciprofloxacin and nalidixid acid was the most common, followed by tetracycline and streptomycin. On the other hand, all analysed isolates were susceptible to erythromycin and gentamycin. Moreover, the prevalence of several virulence marker genes among Campylobacter isolates was estimated. All strains showed the presence of the flaA and cadF factors, whereas the iam was identified only in C. jejuni, while the cdtA, cdtB, and cdtC genes were amplified almost in all C. coli isolates.

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Effect of aging time on meat quality and rate of desmin and dystrophin degradation of pale, soft, exudative (PSE) and normal turkey breast muscle

72%

Wojtysiak D., Gorska M.

Folia Biologica

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2018

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tom 66

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nr 2

13

Meat and meat products – analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF)

72%

Kononiuk A. D., Karwowska M.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 3

Background. The key tool used in the European Union in order to eliminate the risks associated with the consumption of potentially hazardous food is RASFF - Rapid Alert System for Food and Feed Safety. The RASFF was established to increase accountability and strengthening cooperation between states of the European Union in the field of food safety control. Objective. The aim of this study was to explore the trends and temporal and spatial distribution of notifications on food safety hazards between January 2011 and December 2015 with a special emphasis on meat and meat products on the basis of notification from RASFF. Material and methods. The study analyzed notifications on the annual reports of the RASFF published by the European Commission and requests added to the portal RASFF in the period 01.01.2011 - 31.12.2015 on the category of “meat and meat products (other than poultry) and “poultry meat and poultry meat products”. Analysis included detailed information on each notification, such as the classification and date, hazard category, notifying country, country origin. Results. The most common classifications of notification were ‘alert’ and ‘border rejection’. Generally, basis of this notifications were ‘company’s own check’ and ‘official control on the market’. Pathogenic microorganisms were the most often hazard of category in which the higher number of notifications concerned with Salmonella spp. Conclusion. Alert notification which is the most dangerous for consumers were the most common type of classification for notifications on ‘meat and meat product’ category. The most of notifications in category ‘poultry meat and poultry meat products’ were the result of border control. Pathogenic microorganisms were the reason for the huge number of notifications in studied product categories. Many of notifications were associated with products which origin countries were outside RASFF member states.

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Recipe for success poultry breeding - a good idea

72%

Woicka-Bekas E.

Polish Food

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2010

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nr 4

15

Survival rate of thermotolerant Campylobacter on poultry meat during microwave heating

72%

Uradzinski J., Nyesvyetowa M.

Polish Journal of Veterinary Sciences

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2009

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tom 12

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nr 1

Survival rates of Campylobacter jejuni ATCC 33 291, Campylobacter jejuni PZH 38 and Campylobacter coli ATCC 43 478 in leg quarters (ca 330g) of chicken broilers after microwave heating (480 and 760 Watt) for 2, 4, 6, 8 and 10 minutes were determined. Heating the meat in a microwave oven (Moulinex, type Dialog cook) at 480 Watts caused a gradual decrease in the number of cells of the studied bacterial strains to total inactivation after 8 – 10 minutes of heating. Increasing the heating power to 760 Watts led to a decreased microwave heating time of 6 – 8 minutes for inactivation of all the cells of the studied C. jejuni/coli strains. These findings clearly indicate the dependence of effectiveness of inactivation of the bacteria studied on microwave heating power, heating duration and bacterial strain.

16

Macromineral concentration and technological properties of poultry meat depending on slaughter age of broiler chickens of uniform body weight

72%

Poltowicz K., Doktor J.

Animal Science Papers and Reports

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2013

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tom 31

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nr 3

The aim of the study was to determine the effect of slaughter age of broiler chickens on macromineral levels of breast and leg muscles and their association with meat quality. Used were fast-growing Hybro chickens kept on litter and fed the uniform diet. Ten chickens weighing 2 kg each were selected for slaughter at 35, 38 and 42 day of life. Breast and leg muscles were evaluated for pH,colour (CIELAB), water-holding capacity, drip loss, cooking loss, shear force, as well as for Na,Ca, K, P and Mg content. The birds’ age had an effect on the Na and K content of breast muscles and on the K, P and Mg content of leg muscles. No significant differences were found in most physicochemical characteristics of breast meat except pH which was the lowest in the oldest birds and cooking loss which was the highest in the youngest birds. No relationship between the level of individual minerals and meat quality traits was identified in breast muscles. In leg muscles Mg level correlated positively with pH15min and drip loss, P level with pH15min, and potassium level with waterholding capacity. Breast muscles turned out to be a richer source of K, Mg and P and leg muscles contained more Na.

17

Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat

72%

Bystron J., Molenda J., Bania J., Kosek-Paszkowska K., Czerw M.

Polish Journal of Veterinary Sciences

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2005

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tom 08

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nr 1

18

Jaja kurze i mieso drobiowe wzbogacone w wielonienasycone kwasy tluszczowe omega 3

72%

Kolanowski W.

Żywność, Żywienie a Zdrowie

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1997

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tom 06

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nr 4

343-345

19

Effect of supplementing feed with oregano and-or alpha-tocopherol acetate on growth of broiler chickens and oxidative stability of meat

72%

Giannenas I. A., Florou-Paneri P., Botsoglou N. A., Christaki E., Spais A. B.

Journal of Animal and Feed Sciences

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2005

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tom 14

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nr 3

521-535

20

Quality and microbiological stability of chilled chicken breast muscles treated with a lysozyme solution

72%

Kijowski J., Marciszewska C., Cegielska-Radziejewska R.

Polish Journal of Food and Nutrition Sciences

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2002

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tom 11/52

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nr 2

The aim of the study was to assess the effect of lysozyme with varying activity on the microbiological stability and sensory attributes of chicken breast muscles. Lysozyme solutions with the activities of 2 400, 6 000 and 12 000 U/ml, applied in the experiment, were sprayed onto the surface of the muscles. Microbiological analysis was conducted on the day of production, as well as after 48, 72, 120 and 144 hours of storage at the temperature of 4°C. Total count of aerobic bacteria was determined along with the determination of indicator and pathogenic bacteria. Sensory analysis was performed evaluating the appearance, colour, texture and aroma of the meat. It results from the conducted examinations concerning chicken breast muscles that lysozyme exhibited inhibitory action towards aerobic and indicator bacteria. The application of a lysozyme solution with the activity of 12 000 U/ml proved especially effective, as it reduced the number of aerobic bacteria twenty times. The obtained results indicated that lysozyme may be an effective agent prolonging the wholesomeness of portioned poultry meat.

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