The Defeathering Effect by Scalding in Chickens Follows Their Intrinsic Dermal Histologies.

This study aimed to delineate the fundamental skin histology and its association with feathers in broilers and native Red-Feather (RF) chickens and further elucidate their thermal alterations in respect to the defeathering effect by scalding. Comparisons of skin thickness between fresh samples and those after dehydration and fixation, as well as their collagen contents and histological differences, suggested that RF chickens had a thicker dermal layer with more collagen deposition and compact architecture, particularly in the neck and abdominal skin, but a thinner hypodermal layer in the back, chest, and abdomen skin. Despite an adolescent age, RF chickens showed a shorter calamus depth of tail feathers but a larger calamus diameter of wing feathers.

Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments.

Being able to thaw frozen meat in a reasonable time without impairing quality is crucial for industry and households. Radio frequency (RF) techniques have been used to defrost frozen foods. The influences of RF (50 kW, 27.

Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens.

Current soft scalding in broilers is not applicable to various strains of chickens with different market weights and ages. This study aimed to examine the effectiveness of soft (57 °C for 120 s) and hard (60 °C for 60 s) scalding on defeathering and carcass quality of the local strain of Red Feather (RF) country chickens and determine age, breed, and body weight factor in accounting for the defeathering effectiveness using adult layers and juvenile broilers as a reference. Results showed no differences between soft and hard scalding in broilers with 60% and 80% of acceptable defeathering scores, respectively, while a significantly better effect by hard scalding was observed in adult layers, young and old RF chickens with more than 70% of birds exhibiting desirable scores and less than 20% by soft scalding.

Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick.

This study aimed to determine the effects of multiple freeze-thaw (FT) cycles (0, 1, 2, and 4) on the physicochemical properties, water-holding status, and nutritional values of broiler drumsticks. The results showed that L* (lightness) and b* (yellowness) values, thiobarbituric acid-reactive substances, total volatile basic nitrogen, and total viable counts significantly increased but pH values, protein solubility, and sensorial acceptance decreased after four FT cycles (P ˂ 0.05).

Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing.

A novel animal protein-based douchi koji-inoculated steamed salted egg white sufu (SEWS) has been developed. This study determined the relative abundance of microorganisms in the douchi koji and semi-finished (5-day fermentation) and finished (5-day fermentation and 14-day ripening) SEWS by using 16S and 18S ribosomal DNA and gene-cloning methods. The results revealed that Bacillus spp.

Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage).

The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage.

Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu.

This study developed a novel form of sufu. Salted egg white sufu (SEWS) was produced by fermenting steamed salted egg white with douchi koji and ripening at 25°C, 35°C, or 45°C for 19 days. The results show that the protease activity of the koji reduced pronouncedly during fermentation, whereas the one in the SEWS initially increased but subsequently decreased.

Antioxidant properties of porcine liver proteins hydrolyzed using .

In this study, the antioxidant activities of porcine liver proteins, hydrolyzed using Alcalase, papain, pepsin, or a microbial suspension of (APLH, PaPLH, PePLH, and MPLH, respectively), were investigated. The results indicated that the yield and degree of hydrolysis (DH) of hydrolysates increased with hydrolysis time. The highest yield and peptide content were obtained from APLH, whereas the DH of PaPLH was higher than that of the others.

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P < 0.

Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology.

Objective: The objective of this study was to optimize ultrasonic-assisted enzymatic hydrolysis conditions, including enzyme-to-substrate (E/S) ratio, pH, and temperature, for producing porcine liver hydrolysates (PLHs) with the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity by using response surface methodology (RSM).

Methods: The study used RSM to determine the combination of hydrolysis parameters that maximized the antioxidant activity of our PLHs. Temperature (40°C, 54°C, and 68°C), pH (8.

Determination of the quality of stripe-marked and cracked eggs during storage.

Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at 25°C.

Methods: Shell eggs were collected the day after being laid and were washed.

Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin.

Objective: In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin.

Methods: The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.

Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs.

This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage.

Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear.

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements.

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.

This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30 °C for 14 days.

An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life.

Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at ∼30 °C for 14 days; process II: stored at ∼30 °C for three days, vacuum-packaged, and stored at 4 °C until day 28). Physicochemical, microbial, textural, and sensory properties of samples were analysed. The results showed that dehydration was more intense in process I samples, and resulted in lower moisture content and water activity.

Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applications.

Cells, scaffolds and growth factors are three main components of a tissue-engineered construct. Collagen type I, a major protein of the extracellular matrix (ECM) in mammals, is a suitable scaffold material for regeneration. Another important constituent of the ECM, hyaluronic acid (hyaluronan, HA), has been used for medical purposes due to its hydrogel properties and biodegradability.