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Microalgal Technologies have recently been employed as an alternative treatment for high nitrogen content wastewater. Nitrogen is an essential nutrient for microalgae growth, and its presence in wastewater may be an alternative source to synthetic medium, contributing to a circular economy. This study aimed to investigate the effect of using Parachlorella kessleri cultivated in wastewater from the thermal processing of chicken meat. Experiments were performed to obtain the ideal sampling site, inoculum dosage, and contact time. P. kessleri had better growth in the sample from the settling basin. Nitrogen removal was 95% (0,15 mg TNK/107 cells) in 9 days, and the final nitrogen concentration was lower than 20 mg/L, and the nitrate concentration was lower than 1 mg/L. However, during the third cycle in the kinetic assay, there was a decline in the microalgae growth, occasioned by the accumulation of nitrite (38,4 mg/L) in the inside of the cell. The study demonstrated that nitrogen concentration is directly related to the cell growth of the algae. Parachlorella kessleri efficiently removed nitrogen from chicken meat thermal processing wastewater and is a potential option for tertiary treatment and valorisation of such effluent as a nitrogen source.

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(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen production, and improving food quality, in addition to being a source of protein. The effect of the addition of bovine skin gelatin hydrolysates on the texture and color of thermally processed chicken meat (boiled type) and antioxidant activity was evaluated. (2) Methods: Hydrolysates were prepared with subtilisin with the degree of hydrolysis being 6.57 and 13.14%, which were obtained from our previous study. (3) Results: The hydrolysates improved the firmness of the meat matrix compared to the control. Additionally, the hydrolysate with a 13.14% degree of hydrolysis reached the same firmness (p > 0.05) as the commercial ingredient sodium tripolyphosphate at its maximum limit allowed in the food industry when it was applied at 5% (w/w meat) in the meat matrix, improving firmness over the control by 63%. Furthermore, both hydrolysates reached a similar color difference to sodium tripolyphosphate at its maximum allowed limit when applied at a concentration of 2% (w/w meat). Additionally, it was found that these hydrolysates obtained the same antioxidant activity as sodium tripolyphosphate, capturing free radicals at 10%. (4) Conclusion: The findings of this study suggest that bovine skin gelatin hydrolysates can be applied as an ingredient with functional properties, being an alternative to phosphates to improve the quality of meat products.

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Intensive systems of raising chickens in barns prevail worldwide for financial reasons. In contrast, free-range chickens are raised in better welfare conditions, and preferred by consumers due to their distinctive taste/flavor, having higher market prices. Thus, free-range chickens have been the target of frauds. In this study, 1H NMR metabolic profiles of breasts of free-range and barn-raised broilers (108 individuals) were compared by two discriminant models, based on t-test ranking and partial least squares (PLS-DA). Both models provided 100 % of correct classification in both training and test sets, being the univariate model based on t-test screening simpler and more robust. Among other differences, barn-raised broilers presented lower carnosine and anserine concentrations, and higher free amino acids contents. Univariate discrimination was based on the ratio of two NMR signals assigned to ß-alanine and carnosine + anserine, respectively. As an additional advantage, this profiling method could be adapted to other measurement platforms.

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The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this study was to evaluate the feasibility of using a starch-based composite foam (SCF) in the packaging of fresh chicken meat during refrigerated storage. SCF was prepared using extrusion process. Nisin (2%) was added as antimicrobial agent (SCFN). Commercial expanded polystyrene (EPS) was used as control. Physical characterization, antimicrobial analysis and storage of fresh chicken meat were carried out. No differences were observed in SEM images between SFC and SCFN samples. Water uptake of SCF were higher than SCFN (p < 0.05). SCFN exhibited higher Young´s modulus and flexural strength (p < 0.05), and antimicrobial effect against foodborne pathogens. During the storage of chicken meat, the starch-based composite foam showed a higher capacity to retain liquid than EPS. The color of chicken meat had slight variations at day 4 compared with the raw meat. Nisin did not retard lipid oxidation of chicken meat, however, the aerobic plate count was lower. Therefore, the starch-based composite foam is suitable for fresh meat storage, being improved with the incorporation of nisin as antimicrobial agent. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05538-6.

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ABSTRACT We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days with 3 isoprotein and isoenergetic diets based on: corn and soy; soybeans plus flax oil and soybeans plus fish oil. The hamburgers, made with a mixture of fresh skinless chicken breast and thigh meat, oat bran and a commercial mix of spices, were vacuum-packed and cooked at 80 °C for 10 min. Chemical analyses (moisture, fat, protein, fiber, thiobarbituric acid and fatty acid profile), color and texture profile were performed. The samples enriched with fish oil presented significantly higher values of docosapentaenoic acid (1.53 g of fatty acid per 100 g of fat) than the control sample (0.30 g of fatty acid per 100 g of fat). The sensory characterization was carried out by 54 consumers using the CATA methodology (check all that apply). The chicken-meat hamburger enriched with fish-ω3 oil was the most widely accepted by consumers. Therefore, a functional food product enriched with ω3 polyunsaturated acid close to the daily recommendation (250 mg) was designed. The sensory acceptability of consumers was found based on a pleasant taste, pleasant appearance and chicken flavor.

RESUMEN Se diseñó una hamburguesa de carne de pollo enriquecida con ácidos grasos ω3 poliinsaturados y cocida al vacío. La carne de pollo provino de pollos BB machos de la línea comercial Cobb, alimentados durante aproximadamente 27 días con 3 dietas isoproteicas e isoenergéticas en base a: maíz y soja; soja más aceite de lino y soja más aceite de pescado. Las hamburguesas, elaboradas con una mezcla de carne fresca de pechuga y pata muslo de pollo sin piel, salvado de avena y mezcla comercial de especias, se envasaron y cocinaron al vacío a 80 °C durante 10 min. Se realizaron análisis químicos (humedad, grasa, proteína, fibra, ácido tiobarbitúrico y perfil de ácidos grasos), color y perfil de textura. Las muestras enriquecidas con aceite de pescado presentaron valores significativamente mayores de ácidos docosapentaenoico (1,53 g de ácido graso por 100 g de grasa) que la muestra control (0,30 g de ácido graso por 100 g de grasa). La caracterización sensorial fue realizada por 54 consumidores utilizando la metodología CATA (marque todo lo que corresponda). La hamburguesa de pollo y enriquecida con aceite de pescado ω3 fue la más aceptada por los consumidores. Por lo tanto, se diseñó un producto alimenticio funcional en forma de hamburguesa de pollo que se enriqueció con ω3 poliinsaturados cerca de la recomendación diaria (250 mg), y se consideró un producto aceptable por el consumidor sobre la base del sabor agradable, apariencia agradable y sabor a pollo.

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The main marketed parts of squid are the mantle, the head with tentacles, and fins. However, when the whole squid does not meet quality standards for human consumption it can be used for broiler feed. The objective of the study was to include giant squid (Dosidicus gigas) meal (GSM) in broiler rations to increase the content of the n-3 fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) in chicken meat. Two hundred Ross 380 chickens, half male, half female, and one day old, were randomly distributed in a 4x2x2 factorial arrangement. The factors were the treatment (0%, 1.67%, 3.34%, and 5.01% of GSM in the diet), sex, and content of n-3 in the legs with thighs and the breasts. Each treatment had five repetitions with 10 birds each. There were no differences (p > 0.05) in the production parameters for both sexes. The contents of EPA, DPA, and DHA increased in the females and in the legs with thighs (p < 0.05) with GSM. Acceptance for the flavor and texture of meat was higher in the treatment with 1.67% GSM than in the other treatments. It is concluded that GSM is an alternative for increasing the amount of n-3 in chicken meat.

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Meat is an essential element of contemporary Mexican culture. Its consumption is linked to ancestral elements as well as to agri-food globalization. Currently, the three types of meat most consumed by Mexicans are chicken (35 kg/person/year), pork (20 kg/person/year) and beef (15 kg/person/year). The consumption of these types of meats is highly influenced by price, regional preferences and emerging trends related to health, environmental and animal welfare concerns. The Mexican diet also includes other types of meats such as turkey, horse, sheep, goat and rabbit; their consumption is related to factors associated with health, tradition and availability. Mexico is the Latin American country with the highest number of people who follow plant-based diets, with 19% being vegetarian, 15% flexitarian and 9% vegan. This overview shows that the persistence of meat consumption in the country is not a uniform phenomenon, where deep-rooted culinary traditions coexist with changes in the horizon influenced by globalization, health and environmental concerns, animal welfare and household income.

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Investigating the factors that affect broiler chicken prices in Turkey is vital for understanding market formation. The parameters and factors likely to influence the price of broiler chicken were analyzed for the period between 2010-2020 in Turkey. The study adopted the boosting regression model to predict the correlation between broiler chicken consumer price and variable factors like broiler feed, corn, soybean meal, wheat prices, the dollar exchange rate, producer price index (PPI), and agricultural PPI. The accuracy of the estimation of the regression model created according to the results of the analysis was calculated as 86%. The producer price index variable caused the highest relative impact (25.63%) on broiler chicken meat prices. The highest positive correlation was obtained between the producer price index and the agricultural PPI (r = 0.984). Thus, it was determined that chicken prices were affected by feed raw material prices and the general economic conditions in Turkey. In addition to improving the prevailing economic conditions, an effective price control mechanism is required to prevent excessive price fluctuations in the sector. Simultaneously, it is essential to create policies to reduce input costs.(AU)

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ABSTRACT: Campylobacter spp. are considered the most common bacterial cause of human gastroenteritis, one of the four main causes of diarrheal disease worldwide, and they are one of the main foodborne pathogens causing hospitalizations and deaths. Here, 148 strains of Campylobacter spp. isolated from poultry at farms, processing plants, and retail stores in Costa Rica were examined for resistance to six antibiotics. An agar dilution test was used to determine the MIC and susceptibility profiles against doxycycline, ciprofloxacin, nalidixic acid, enrofloxacin, chloramphenicol, and erythromycin. In addition, a pulsed-field gel electrophoresis analysis was carried out to determine the genotype relatedness of a representative subset of the isolates. Approximately 136 (92%) of the 148 analyzed isolates showed resistance to the tested drugs. Nalidixic acid, ciprofloxacin, and enrofloxacin were the antibiotics for which resistance occurred most frequently (91.2, 85.8, and 85.8%, respectively), followed by doxycycline (25.0%), chloramphenicol (5.4%), and erythromycin (2.7%). The profile conferring only resistance to quinolones was the most frequently found, and only 2.0% of the isolates showed resistance to quinolones and macrolides simultaneously. Results showed a high frequency of resistant Campylobacter spp. strains and evidenced the distribution, selection, and circulation of resistant strains along the poultry chain from farms to consumers. Cross-contamination and resistance seem to play important roles in the dissemination of these strains at specific points of the poultry chain, even when control measures are being taken. The establishment of effective surveillance and control strategies represents an essential tool for foodborne diseases mitigation. The rational use of antibiotics, especially those still showing efficacy, should be a priority in both human and veterinary medicine to contain the progress of this phenomenon and its consequences.

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Juçara (Euterpe edulis) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara waste extracts aiming to reduce the lipid and protein oxidation processes on conventional and antibiotic-free broiler meat throughout 9 d during refrigerated storage. The juçara waste extracts were obtained by microwave-assisted extraction. Two different extracts were tested based on the optimum point obtained when checking total phenolic (TPC) contents (Extract P) and antioxidant activity (Extract A) based on a previous study. The treatments using conventional and antibiotic-free broiler meat included: chicken patties without antioxidant addition (AFBNC and CBNC), with synthetic antioxidant (BHT) (AFBPC and CBPC), with Extract P (AFBEP and CBEP) and with Extract A (AFBEA and CBEA), totaling 8 treatments. Antioxidant activity of extracts along with TPC, flavonoid, anthocyanin, and tannin contents of extracts and patties were assessed. Proximate composition, fatty acid profile, lipid and protein oxidation process, and instrumental color were analyzed in patty treatments. Although both extracts had similar content of TPC and tannin, extract A presented the highest anthocyanin, while extract P exhibited the highest flavonoid. While extract A exhibited the highest antioxidant activity, extract P was highly influential in the stability of lipid oxidative degradation in both types of broiler meat (AFBEP and CBEP), and as successful as BHT (AFBPC and CBPC). In addition, extract P was also able to stabilize protein oxidation in conventional broiler meat (CBEP) from the third day, until the end of the storage period. Therefore, the fruit waste extract P of juçara can be a promising source of natural antioxidants to prevent the oxidative process in conventional and antibiotic-free broiler meat.

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