Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.

In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the specific goals was to optimize the processing conditions between deboning time, tumbling duration, and poultry breast meat tenderness, with the objective of developing specific recommendations on processing practices adopted by the poultry industry. Broiler breast (Pectoralis major) muscles deboned at 0.

Essential genes in Salmonella enteritidis as identified by TnAraOut mutagenesis.

TnAraOut is a mariner-based transposon containing an arabinose-inducible promoter P(BAD) facing outward. TnAraOut mutagenesis previously used to identify essential genes in Vibrio cholerae can also be used to identify in vitro essential genes in Salmonella enteritidis. A mutant screen was conducted based on the assumption that a mutant-harboring TnAraOut insertion in the promoter region of an essential gene should exhibit arabinose-dependent growth phenotype.

Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture.

In each of 2 trials, 75 female and 75 male broilers of different sizes (large and small) were obtained from a commercial grower and were commercially processed. Breast fillets were deboned at 0.25, 1.