Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage.

The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C).

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods.

The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry.

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and spp.

Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs.

The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively.

Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.

The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice ( = 30), a mixture of apple and lemon juice ( = 30) and compared with those in lemon juice ( = 30). The control group ( = 30) consisted of unmarinated breast muscles.

A Comparison of the Plumage Condition of Three Egg-Laying Poultry Genotypes Housed in Non-Cage Systems.

The study covered a total of 810 hens in 3 groups (housing systems) of 270 hens each. The plumage condition of laying hens raised in various types of alternative housing systems, i.e.

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour.

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P and P) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested.

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components.

The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M, M, M, with 24% addition seeds were tested. In the meatballs from group M, the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M it was 8%, 8%, and 8%; and in group M it was 10%, 6%, and 8%.

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products.

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.

Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles.

The Effect of the Type of Non-Caged Housing System, Genotype and Age on the Behaviour of Laying Hens.

This study investigated the welfare of laying hens in different non-caged housing systems, namely a deep-litter barn system (BS), a free-range system (FRS) and an organic system (OS). The study was conducted on 270 hens of a native breed Green-legged Partridge (Z-11) and 270 Hy-Line Brown hybrids. Visual scans were performed to record behaviour of hens.

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey.

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the family and spp.