The effect of emerging muscular abnormalities on proximate composition and NMR relaxation properties of chicken breast meat
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Incidences of myopathies such as white striping (WS), woody breast (WB) and spaghetti meat (SP) in breast meat from young broilers have been observed globally over the past decade. Some industry reports suggest up to 20% WB occurrence in fast growing heavy broilers (~4.0 kg) with an estimated cost of more than US$500 million/year to the US industry alone, but may actually be far higher. The proportions and severity of the anomaly appear to be flock-dependent and are related to factors such as genetics, nutrition (e.g. protein level during the fast-growing phase), growth rate, activity of the birds at young age, sudden bursts of activity, number of embryonic stem cells and litter management. These three myopathies can appear together or individually, but it appears that they are all related. When meat is processed, these myopathies represent quality issues (firmer meat and/or lower water binding, aesthetics) but do not present a food safety issue. The poultry industry is now focusing on ways to reduce or eliminate the occurrence of these myopathies. Recently some improvements have been made as more is learned about the interactions between environmental and management (e.g., nutrition) factors, and some producers are already implementing new procedures. Breeding programmes are starting to show some promise and are expected to help reduce WB (estimated at 10% of birds per year) and deliver more solutions in the future.
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EDITORIAL article Front. Physiol., 14 October 2021 | https://doi.org/10.3389/fphys.2021.765515
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In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.
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Chicken breast
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Meat packing industry
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Poultry meat
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This essay explores three recent celebrated novels that are concerned with the consumption of meat: Joseph D’Lacey’s Meat, J. M. Coetzee’s Elizabeth Costello, and Han Kang’s The Vegetarian. The essay develops the critical terms xenoflesh, zoē poetics, and carnojectivity in order to further understanding of these novels and their wider bearing on human-animal relations. Building from the classical distinction between bios and zoē (political and “bare life”) described by Giorgio Agamben, this essay theorizes an occluded flesh that is violently excluded from discourse: xenoflesh. Industrial farming and its product, meat, is one of the most fundamental ways of enforcing this division of the flesh across modernity. As my essay explores, D’Lacey’s, Coetzee’s, and Han’s novels forge a new zoē poetics: an ethical, speculative, and ecological aesthetics that investigates how the meat is one of the most deeply inscribed modes of silencing the uncanny call of xenoflesh.
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Flesh
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