However, its seems CO2 has no effect on Campylobacter (Meredith et al., 2014; Byrd et al., 2011). (Over time, the air in the freezer can permeate the plastic, burning the meat or poultry. This web site is managed and authorised by the Department of Health, State Government of Victoria, Australia Copyright State of Victoria 2021. Did you know a 150 gram serve of meat can take over 200 litres of water to produce and create 5 kilograms of greenhouse gases? Extreme environmental temperatures or stress due to live handling before processing can cause broiler and turkey breast meat to be discolored. The Australian Dietary Guidelines recommend up to 455g cooked lean meat per week, and limiting processed meats (such as ham and bacon) to avoid some of the health risks associated with eating these foods. Meat with freezer burn is still safe to eat, but the freezer burn can affect the taste.). There are so many tasty ways to cook meat and poultry. Smith et al. Chinese Urban Household Poultry Product Purchases (Yuan/Person/Year). While refrigeration will prevent the outgrowth of C. botulinum, this alone does not guarantee the safety of the food (Palumbo, 1986; Moberg, 1989). 
As of 2018, more than 90% of the world's egg production comes from commercial layer varieties. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure. Anything that interferes with the formation of rigor mortis, or the softening process that follows it, will affect meat tenderness. For example, the white plumage that is now common in all commercial broilers became common in the 1950s, due to the increased cost of dressing darker feathered birds. (2019) developed an optimal pasteurization protocol for liquid egg products and reported that RF effectively reduced the growth of S.Enteritidis in liquid products without adversely affecting the quality. Meat and poultry contain protein, which is important for growth and development, and other nutrients your body needs, such as iodine, iron, zinc and vitamin B12. In cooking poultry meat products, physical and chemical quality attributes can also be significantly affected by the cooking process employed. They demonstrated that combined hot water with RF significantly reduced pasteurization time without affecting the yolk index and overall quality of the eggs. It should be noted, however, that thigh meat is more susceptible to oxidation compared with breast meat (Luna etal., 2010). Freeze your meat and poultry before the best before or use by date. Although there are a number of characteristics that determine the overall quality of meat (Figure 1), the following discussion will focus only on appearance, texture and flavour. The information and materials contained on this website are not intended to constitute a comprehensive guide concerning all aspects of the therapy, product or treatment described on the website. Bedane etal. iodine to help your body produce thyroid hormone, zinc to keep your immune system strong, your skin healthy, and for growth, development and reproductive health. To avoid this toughening, meat is usually 'aged' for 6 to 24 hours before deboning. According to Lu et al. Poultry meat has high contents of polyunsaturated fatty acids that can cause off-flavors, off-odors, and reduce meat shelf life. Thermal pasteurization of shell eggs has been carried out using conventional methods such as hot air, humid pasteurization and in water immersed pasteurization. Here are some tips for freezing your meat safely: Producing meat and poultry uses a lot of energy, water and chemicals (especially compared with fruit, vegetables and grains). These meat particulates are from both intact and restructured sources. The consumption of poultry was not associated with either increased or decreased mortality in a European study (Rohrmann etal.,2013), but a decreased mortality in a study in the USA (Sinha etal.,2009). Indeed, the poultry sector is no exception and You et al. Use a low-fat marinade to give your meat and poultry a great flavour. The amount of 'blood' present and the extent of clot formation are useful in distinguishing if the injury occurred during catching/transportation or during processing. Effect of Essential Oils on Carcass Characteristics with EO Supplementation in Broiler Chickens (% Difference from Control). Poultry meat has an important role in fulfilling the demand of high quality animal protein and food security. However, achieving this entirely cosmetic trait was not easy, as genetic loci for dominant white plumage was not compatible with rapid growth traits. Table 13.2. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. The extent of the discoloration is related to each bird's individual response to the conditions. A kilojoule is a unit of measure of energy, in the same way that kilometres measure distance. While the origins of these problems in broilers were not clearly understood earlier, an improved understanding of quantitative genetics revealed that intense selection for a single trait (e.g., feed conversion ratio) can alter other traits that are linked through pleiotropy.5,6 In layers, social traits such as aggression and cannibalism may contribute to the heritability of high mortality.7 Due to the social contribution to expression of traits, group selection has been proposed as a method to simultaneously consider multiple traits, including behavioral traits.810 Therefore,selection strategies must consider multiple traits, including behavioral and welfare traits that consider differences among rearing environments. Table 3. However, as many of these people also reside in the cities this then leads to a significant difference between poultry consumption in urban areas and poultry consumption in the rural areas (see Table 13.2). But there are things you can do to help meat and poultry production be more sustainable and ethical. Poultry meat is one of the most important sources of protein for human consumption worldwide. However, this is costly for the processor. Concern has arisen about the safety of meats and other foods prepared by the sous-vide method, because the process is designed to maintain the desired organoleptic properties of the food, without proper attention to guidelines on obtaining commercial sterility (Rhodehamel, 1992).
The best idea is to put your meat and poultry in the freezer as soon as you get home from shopping. Genetics: Constant improvement of production breeds based on genetic selection accounts for over 85% of the gains (with nutrition optimized for these high-performance breeds) observed in broiler and layer varieties of poultry. However, this definition is incomplete because it does not consider the product's character. The Meat and Poultry Group of the US National Advisory Committee on Microbiological Criteria for Foods recommended that refrigerated foods containing cooked, uncured meat should receive a heat treatment sufficient to achieve a four log reduction in L. monocytogenes (USNACMCF, 1991). When you are roasting meat or poultry, sit it on a metal rack above the roasting pan so the fat drips off. Tips for refrigerating meat and poultry safely include: Freezing meat and poultry is a great way to stay organised. Alternative treatment methods such as a combination of a conventional method with RF reduced pasteurization time by 60% (Geveke etal., 2017). If you want to cook it later, thaw it in the fridge to make sure it doesn't get too warm. Cook the following meat and poultry all the way through: But you can eat whole cuts of beef or lamb when they are still pink or rare in the middle (as long as they are cooked on the outside). (2011) compared cooked chicken meat from birds fed rosemary, thyme EO, yarrow, or garlic. Sign up to our regular newsletter and access news from across the Global AG Media network, Figure 1. Many Australian men eat too much red meat and, conversely, Australian women and children tend not to eat enough. Check out these tips: Cooking your meat and poultry properly kills any bacteria. And try to buy free-range meat and poultry if possible. But did you know they are also full of other things that you need to be healthy?
Meat and poultry are a great source of protein and lots of other nutrients your body needs. Buying organic meat and poultry may reduce the amount of environmental damage done by synthetic chemicals (like petro-chemical based fertilisers and pesticides). There are times when poultry meat does not have the expected colour, and this has created some special problems for the poultry industry. The inhibitory effect of CO2 on the growth of Pseudomonas, Enterobacteriaceae, and lactic acid bacteria has been already demonstrated in poultry (Meredith et al., 2014). As poultry presents lower myoglobin concentrations than red meat, discoloration is generally not an issue.
Andr M. de Almeida, in Proteomics in Food Science, 2017. However, some poultry such as ostrich, duck, or turkey contains more myoglobin than others (O'Sullivan et al., 2011). Poultry meat and egg production have steadily assumed a larger fraction of global animal protein consumption. 
In the period between 1960 and 2010, the growth rate increased at an annual rate or 1.6% and that was accompanied by an improvement in the feed conversion ratio.4 However, these improvements have exacted a toll on various health and welfare traits of chickens. But moderation is the key with red meat. (1990) recommended a more severe heat treatment for these products, sufficient to achieve a 1213 log reduction in Enterococcus faecalis. But its best to stick with unprocessed, lean cuts and to eat the recommended serving size, to avoid taking in too much salt and saturated fat.
For production of good quality poultry meat, birds should be reared, caught, transported, inspected, and processed in a scientific and systematic way without causing any unnecessary pain and stress. Meat and poultry are very good sources of protein, which is important for growth and development. A bruise will vary in appearance from a fresh, 'bloody' red colour with no clotting minutes after the injury to a normal flesh colour 120 hours later (Table 1). The emergence of high-performing commercial broiler chickens (meat-type chicken) and layer hens (egg-producers) varieties has expanded the availability of affordable, nutritious animal protein both in the developed world and in emerging economies. by: The size of a standard drink can vary according to the type of alcohol. Fresh-meat display cases were found to have the best temperature control (only 4% above 10C), but delicatessen sections were the poorest in this respect with 26.1% of the products above 10C (Daniels, 1991). The discoloration can occur in an entire muscle, or it can be limited to a specific area, such as a bruise or a broken blood vessel. Learn how to store food safely in your fridge at home. To prevent poultry from microbial spoilage, the use of anoxic MAP including CO2 and N2 is efficient. Over the long history of chickens as a domesticated species, the commercial production of broilers and layers is relatively new, originating within the last century. An anoxic atmosphere also prevents lipids from oxidation, which results in organoleptic defects such as off-odors and off-flavors such as rancidity. They reported small differences in flavor intensity, but significant differences in abnormal and garlic flavors were due to the garlic supplementation. High pre-slaughter stunning, high scalding temperatures, longer scalding times and machine picking can also cause poultry meat to be tough.
Harris (1989) found that 7, 17, 26 and 23%, respectively, of the refrigerated retail cases in major, independent, family-owned and convenience stores maintained temperatures at or above 10.5C. For example: Advice about how much meat to eat can be confusing eat enough, but dont eat too much. Available online at: <http://data.stats.gov.cn/> (accessed 10.01.14). Similarly, the development of commercial egg laying breeds has resulted in the widespread availability and low cost of eggs. The details required by the EU general labelling rules are very similar to the general standard for labelling in Codex Alimentarius, a WHO/FAO organisation encouraging standardisation in world trade. More recent changes in the labelling of meat, poultry and seafood and their products has been to effect harmonisation in the European Union (EU) either as general rules for all foods or specific rules affecting the marketing of poultry, beef and seafood. The effect of EOs on carcass dressing percentage is minimal. Before storing fresh chicken pieces in the fridge, remove the plastic wrapping and wash the meat, then dry it with paper towel before storing in a clean container. total of beef, lamb, pork and offal sales. 1,2 A breakdown of retail sales of meat, poultry, fish and shellfish with an estimated value of 8.2 billion in 200835 is shown in Table22.1 Given this very large market size, and their importance as one of the main sources of protein in the diet of consumers, it is not surprising that there have been specific labelling requirements for meat products in UK national rules for over half a century, as well as general labelling requirements. A trimmed pork chop, a lean rump steak or a chicken breast without skin or crumbs on the outside are a great place to start. However, the manner in which Chinese people engage with animals may appear ambivalent. M. Woolfe, in Advances in Meat, Poultry and Seafood Packaging, 2012. Poultry meat, such as chicken, turkey, guinea fowl, or duck, is facing two preservation issues, both related to microbiological growth: spoilage bacteria, such as Pseudomonas spp. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 80 grams cooked lean poultry such as chicken or turkey (around 100 grams raw). Check your recommended intake of meat and poultry and try to stick with it. By continuing you agree to the use of cookies. Avoid processed meats to minimise your intake of salt and saturated fat. Risks of mortality are reduced by substituting poultry for red meat or processed red meat (Pan etal.,2012). Dominique Ibarra, Anthony Keith Thompson, in Gases in Agro-Food Processes, 2019. And to make sure you get enough iron and zinc, around half these serves should be lean red meat. Products handled in this manner are subject to the same risks from pathogens as the sous-vide products.
(2018) used a staggered through electrode RF system, which has a bottom electrode charged with electrical potential, to thaw a chicken breast meat frozen at20C. Adequate temperature controls do not exist throughout the food distribution system and Wyatt and Guy (1980) found that conditions were unsatisfactory in seven out of ten US retail stores tested. Table 13.1. (2013, p. 351) argue that animal welfare and animal rights are difficult to understand, because these (are) foreign concepts (that) were introduced into mainland China only in the early 1990s but with economic development, greater access to information, and a number of very-well-publicized animal cruelty cases societal awareness of animal issues is rising very fast in China (Lu et al., 2013, p. 351). Choose lean cuts of meat and poultry, and follow the recommended serving size. When an entire muscle is discolored, it is frequently the breast muscle. Poultry meat refers to the edible portion of any domesticated avian species, such as chicken, duck, turkey, geese, guinea fowl, and Japanese quail. Youll still get the good things your body needs but also reduce the cost of this food on the environment. Among poultry products, shell eggs and egg products are considered as high-risk foods and they require pasteurization prior to consumption. When these muscles are removed from the carcass, they contract and become tough. If you defrost the meat or poultry in the microwave, cook it straight away. Sous-vide products are formulated with few or even no preservatives, are not shelf-stable and are packaged under vacuum, which inhibits aerobic spoilage organisms, but provides an ideal environment for the growth of some pathogens (Rhodehamel, 1992). Learn how to prepare and cook food safely at home. So when you are shopping, try to buy local, in season, higher welfare and less processed meat and poultry. While these products have a good record to date, the risk of serious foodborne illness is always present. Although electrical stimulation is still in the developmental stages, it seems that processors using it can debone carcasses right out of the chiller and save on their equipment costs, time, space and energy requirements. Similarly, Kirmaci and Singh (2012) also reported that RF cooking of fresh and marinated chicken breast meat packaged in HDPE container, had no significant difference on some quality parameters. This increases the risk of food poisoning. Without oxygen and nutrients, muscles run out of energy, and they contract and become stiff. Jamroz etal. includes whole birds, portions and further processed poultry. When electricity is applied to the dead bird, the treatment acts like a nerve impulse, and causes the muscle to contract, use up energy and enter rigor mortis at a faster rate. (aerobic) and Enterobacteriaceae (aero-anaerobic), but also pathogen bacteria such as Campylobacter (microaerophilic) and Salmonella (aero-anaerobic), which are both vehiculed in the majority by poultry meat (EFSA, 2010). And remember, if you defrost meat and then cook it, you can freeze it again.
When defrosting meat or poultry in the fridge, do it in a sealed container. The increased demand for poultry meat and eggs requires processing methods which are efficient and minimize processing times without adversely affecting the quality and safety of the products. This occurs because breast muscle accounts for a large portion of the live weight (about 5 per cent), it is more sensitive to factors that contribute to discoloration, and the already light appearance makes small changes in colour more noticeable. Dietary supplementation of oregano EO has been found to exert antioxidant property in chicken or turkey meat during refrigerated or frozen storage (Botsoglou etal., 2002, 2003). 
However, these effects are too small for consumers to notice. Poultry meat accounts for 19% of the meat market in China (Zhou et al., 2012; Wang, 2007). Meat, poultry, seafood and their products had an estimated total (retail and catering) UK market value exceeding 27 billion in 2008. In the Chinese context, Lu et al. Table22.1. 2000 - 2022 - Global Ag Media. Dawson, C. Stephens, in Poultry Meat Processing and Quality, 2004. And dont add extra oil when you are cooking. These changes in performance are the result of the highly formulaic and structured nature of modern poultry production. This chapter gives an overview of preparing slaughtered poultry. Poultry. Tesfaye F. Bedane, James G. Lyng, in Innovative Food Processing Technologies, 2021. Meat and poultry are great sources of protein. Store unwrapped fresh raw meat in clean containers in the coldest part of your fridge (at 03 C). Cross etal. Fertility and the reproductive system - male, Fertility and the reproductive system - female, Seeing a doctor, specialist or health professional, Lean meat and poultry, fish, eggs, tofu, nuts and seeds and, Avoid food poisoning - Store Safe (video), Multilingual health information - Health Translations Directory, https://www.betterhealth.vic.gov.au/about/privacy, https://www.betterhealth.vic.gov.au/about/terms-of-use, Getting the right amount of meat and poultry, The best ways to store your meat and poultry, Feel good about shopping for meat and poultry. While overall standardization and optimization of management and nutrition have improved performance, most of the performance gains can be ascribed to genetic and nutritional advances. The effect of EO on the changes in carcass percentage, breast meat yield, and abdominal fat is summarized in Table 3. Content on this website is provided for information purposes only. Patricia Parrott, Keith Walley, in Poultry Quality Evaluation, 2017. Colour of cooked or raw poultry meat is important because consumers associate it with the product's freshness, and they decide whether or not to buy the product based on their opinion of its attractiveness. We use cookies to help provide and enhance our service and tailor content and ads. Modified Atmosphere Packaging and Controlled Atmosphere Packaging, Use of Essential Oils in Poultry Production, Essential Oils in Food Preservation, Flavor and Safety, Botsoglou etal., 2002, 2003; Luna etal., 2010, Jamroz etal., 2003; Isabel and Santos, 2009, The response is significantly different from the control (, 48bn (France 10.3bn Spain 10.5bn Italy 8.6bn Germany 4.9bn), EO blend (capsaicin, cinnamaldehyde, and carvacrol), EO blend (oregano, laurel leaf, sage leaf, myrtle leaf, fennel seed, citrus peel), EO blend (clove, cinnamon ceylanensis, and cinnamon camphora). Safe cooking practices depend on the type of meat or poultry. Learn how to keep your hot and cold foods separate and shop safely for food. Sous vide is a packaging and processing method in which the food is first vacuum packaged, then cooked, cooled and stored under refrigeration. omega 3 to support heart and brain health. 
The most important aspect of poultry meat is its eating quality the state of the animal at slaughter. 
Colour of meat depends upon the presence of the muscle pigments myoglobin and haemoglobin. Development of lipid oxidation during storage time after cooking was slower in RF cooked turkey breast rolls compared to steam cooked ones (Tang etal., 2005b). But how much meat and poultry is enough, and how much is too much? This stiffening is called rigor mortis. All Rights Reserved | No part of this site may be reproduced without permission. poultry and game, including chicken, turkey, duck and goose. It is also apparent that the market for poultry products is growing faster in urban areas and that while consumption in Beijing is far greater than in other Northern regions, much more poultry is consumed in the South East of China than in the Northern provinces (National Bureau of Statistics, 2011). The National Bureau of Statistics (2014) confirms that it is those in the upper echelons of society that spend the most on poultry products (see Table 13.1) and so it seems reasonable to assume that it is these same people who eat the most poultry products too.
Regarding pathogen growth, a potential decrease in Salmonella enterica numbers can be observed with the use of anoxic CO2-containing mixture (Hulnkov et al., 2010) as well as an inhibition of Escherichia coli (Byrd et al., 2011). The producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry in Figure 1 but the ultimate authority will always be the consumer. The colour of the bruise, the amount of 'blood' present, and the extent of the 'blood clot' formation in the affected area are good indicators of the age of the injury and may give some clues as to its origin. Animal health: Development of vaccines, and therapeutics for various poultry diseases, and the application genome-enabled biotechnology tools has greatly improved animal health, and reduced the incidence of large scale outbreaks of disease. 
When an animal dies, blood stops circulating, and there is no new supply of oxygen or nutrients to the muscles. From: Advances in Meat, Poultry and Seafood Packaging, 2012, Pavan Kumar, Awis Qurni Sazili, in Postharvest and Postmortem Processing of Raw Food Materials, 2022. During pregnancy, 3-4 serves are recommended. Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. Injuries that occur in the field are usually magnified by processing plant equipment or handling conditions in the plant. This production model depends for its success on the three pillars of the industrial production models. The exact mechanism of these effects on carcass quality is unknown, but may be related to the positive effects of EOs on dietary amino acids digestibility, suggesting more energy is utilized for protein deposition rather than fat deposition. Copyright 2022 Elsevier B.V. or its licensors or contributors. For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. Modern management and breeding practices, contact farming, automation, and setting up large processing plants makes this industry popular and profitable. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. Over the last century, production of poultry species has seen astonishing gains around the world and played a major role in reducing global hunger. This is a difficult task because quality is 'in the eye of the beholder'. The safe temperatures for different types of meat and poultry are listed below: 63C allow at least 3 minutes for the meat to rest. (2013), large tracts of Chinese society have a long cultural legacy of compassion for animals based on Daoist or Buddhist beliefs while at the same time in some regions there is an equally long cultural legacy of eating dogs and other companion animals which is often linked to ethnic cultural beliefs. Recently, Yang and Geveke (2020) investigated the effectiveness of hot air, hot water immersion and hot water spraying in combination with RF to inactivate Salmonella typhimurium in-shell eggs. The outbreaks of Avian Flu within the domestic poultry production industry and other issues such as the feeding of hormones have impacted consumer confidence and the market. You could reduce your weekly meat or poultry intake each week by one portion. Consumer demand to reduce synthetic preservatives increased the interest in the antioxidant and antimicrobial properties of EOs (Botsoglou etal., 2002, 2003; Luna etal., 2010). When poultry color is an issue, a high O2 and CO2 mixture, such as 70% O2/30% CO2 can be used, similarly to red meat. Luna etal. P.L. Advantages of the sous-vide process include cooking the meat in its own juices, sealing-in volatile flavor compounds and minimal loss of moisture or nutrients, resulting in a more flavorful, tender and nutritionally complete product. This inhibitory effect is the greatest for CO2 concentrations of 50% or above. Since people only buy what they like, the consumer's perspective of quality is more appropriate. Tenderness of portioned or boneless cuts of poultry is influenced by the time post-mortem of the deboning. The poultry industry generally tries to identify where (field or plant), how, and when the injuries occur but this is often difficult to determine.