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Article
Publication date: 28 March 2008

İbrahim Yıldırım and Melike Ceylan

The major purpose of this study was to compare the fresh chicken meat consumption structure of urban and rural households of different income levels in Van province, Turkey.

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Abstract

Purpose

The major purpose of this study was to compare the fresh chicken meat consumption structure of urban and rural households of different income levels in Van province, Turkey.

Design/methodology/approach

The sample size of 96 urban and 95 households were selected randomly using sampling selection method where the population is limited. The data were collected by personnel interviewing from the households in eight districts and eight villages of Van province, Turkey between 15 November 2004 and 5 March 2005. The households were classified as the lowest, medium, upper medium and the highest income groups. Independent‐samples t‐students, one‐way ANOVA, chi‐square and linear regression statistical tests were used.

Findings

The average yearly fresh chicken meat consumption per head was 19.1 and 14.6 kg for urban and rural households, respectively. According to regression test results $1,000 increase in yearly income will raise the yearly chicken meat consumption of urban and rural households by 3.8 and 8.7 kg, respectively. The income was effective on both the consumption level and behavior of households. The urban households attached more attention to habit and nutrition value variables, while the cheapness was the major factor affecting the rural households' preference of chicken meat.

Originality/value

The article analyzes the differences/similarities of urban and rural households in terms of consumption expenditures and consumers' behaviors towards fresh chicken meat. The paper is an original research subject as regards its potential contributions of the nutritional measures to be taken and marketing strategies to be developed in the region.

Details

Nutrition & Food Science, vol. 38 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 30 October 2009

Yasmine Probst

The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data.

Abstract

Purpose

The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data.

Design/methodology/approach

Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available, ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat.

Findings

Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values.

Practical implications

The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data.

Originality/value

This paper is unique as it provides comprehensive nutrient data for a lean meat source which is popular in Australia. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name.

Details

Nutrition & Food Science, vol. 39 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 20 November 2020

Oluwatola Adigun, Folorunso Oludayo Fasina, Awoke Kidanemariam, Nomakorinte Gcebe and Abiodun A. Adesiyun

The primary objective was to determine the prevalence of indicator microorganisms [Staphylococcus aureus, non-S. aureus staphylococci (NSAS), coliforms and aerobic bacteria] for…

Abstract

Purpose

The primary objective was to determine the prevalence of indicator microorganisms [Staphylococcus aureus, non-S. aureus staphylococci (NSAS), coliforms and aerobic bacteria] for contamination of chicken carcasses, carcass drip and rinse water from the informal chicken market in Gauteng, South Africa.

Design/methodology/approach

Chicken swabs, chicken drips and rinse waters were collected from 151 chickens from 47 random outlets. Pre-tested questionnaires were administered to capture the risk factors for bacterial contamination. Standard microbiological procedures were conducted for isolation and enumeration of target bacteria.

Findings

NSAS (64% and 41%) and S. aureus (12% and 31%) were prevalent on carcasses and in carcass drip respectively. Coliforms (62%) and aerobic bacteria (85%) were detected in rinse water. Significant risk factors for contamination of carcasses with NSAS, S. aureus and coliform organisms were: evisceration of chickens on the same location used for sale, cleaning of display counter with dirty clothes/wipes, holding of differently sourced chickens in the same cage prior to slaughter, not cleaning the display table/counter and hands at all, washing knives in rinse water, high turnover of daily slaughter and length of time to display chickens.

Research limitations/implications

The limitations of this research were the limited geographical coverage and small sample size.

Practical implications

The isolation of these indicator microorganisms suggests the potential presence of other chicken-borne pathogens not tested for in the study.

Social implications

The findings serve to inform policy on public health and street-vended food and can guide control on good sanitary practices.

Originality/value

This is the first comprehensive report on ready to eat chickens from the informal markets in Gauteng, South Africa.

Details

British Food Journal, vol. 123 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 February 2020

Husnu Sahan Guran, Resat Ciftci, Nafia Canan Gursoy, Tuncer Ozekinci and Walid Q. Alali

The objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail…

Abstract

Purpose

The objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail level in Turkey.

Design/methodology/approach

Retail packs (n = 348) of cut-up chicken parts (breast, leg quarter and drumstick) and whole chicken carcasses were purchased from a central hypermarket in Diyarbakir (Southeast Anatolia Region in Turkey) and from a large online retailer in Turkey. The retail packs were paired by part type, brand, production date, and sell-by date. The chicken samples were analyzed for the presence of Salmonella spp., and then isolates were screened for antibiotic susceptibility, class I integron, and genetic similarity.

Findings

Salmonella prevalence in retail frozen organic chicken samples was 6.3 percent; however, the prevalence by parts, leg quarter, drumstick, breast, and whole chicken was 2.1 percent, 10.4 percent, 10.4 percent, and 0 percent, respectively. Salmonella prevalence was significantly higher in samples obtained from the hypermarket (9.2 percent) compared to online retailer (3.8 percent). All the isolates were serotype Infantis, genetically similar (highly clonal), and 68.2 percent harbored class I integron. All isolates were resistant to ciprofloxacin (drug of choice to treat salmonellosis in human), and 86.3 percent of the isolates were multidrug-resistant.

Originality/value

Salmonella prevalence in organic chicken meat, regardless of the retail market source in Turkey, may pose a health risk to consumers especially with the high prevalence of multi-drug resistant phenotypes. Findings inform researchers and the public about the safety of organically produced chicken and the potential health risk to consumers.

Details

British Food Journal, vol. 122 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 27 March 2009

A.R. Alina, A.S. Babji and S. Affandi

The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat…

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Abstract

Purpose

The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30:70, 50:50, 70:30 were used to replace chicken skin (control). Palm fat treatments resulted in a significant decrease of cholesterol content.

Design/methodology/approach

Four nugget formulations with the fat level of 10.3 per cent palm fats consisting of blends from Olein: Stearin at ratio of 30:70, 50:50, 70:30 and a commercial shortening, Socfat 36 are studied. The same formulation using chicken skin as a control and a commercial brand of nugget is used as a comparison. Proximate analysis of raw and cooked palm fat nuggets showed a decrease in the protein content and an increase of the fat content. The cholesterol content were reduced up to 45.9 per cent through the addition of palm fat, when compared against the control treatment. Fatty acid composition of palm fats in the palm substituted formulations increased the level of C16:0 and decreased C16:1, C18:1, C18:2, compared with fat from chicken skin.

Findings

The cholesterol content was reduced by 45.9 per cent when chicken skin and fat were substituted with palm fats. The texture of chicken nugget increased when added with palm fats. Palmitic acid (C16:0) content increased while palmitoleic acid (C16:1), oleic (C18:1) and linoleic acid (C18:2) decreased in palm fat treated nuggets.

Originality/value

The paper is of value in showing how palm stearin and olein usage in chicken nuggets helps reduce the product's cholesterol content.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 February 2017

Tanuj K. Tanwar, Arvind Kumar and Nrip K. Pankaj

The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken…

Abstract

Purpose

The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets.

Design/methodology/approach

Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C).

Findings

Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets.

Practical implications

Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited.

Social implications

The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life.

Originality/value

The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

Details

Nutrition & Food Science, vol. 47 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 July 2015

Yogesh Kumar, Praneeta Singh, Vinay Kumar Tanwar, Prabhakaran Ponnusamy, Pramod Kumar Singh and Prateek Shukla

– The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination.

Abstract

Purpose

The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination.

Design/methodology/approach

Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes.

Findings

There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka.

Research limitations/implications

Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile.

Originality/value

Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 September 2017

Yogesh Kumar, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla and Vikas Sharma

The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory…

Abstract

Purpose

The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis.

Design/methodology/approach

Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols.

Findings

There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively.

Research limitations/implications

Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products.

Originality/value

Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 February 2019

Nazim Pasayev and Onur Tekoglu

The purpose of this paper is to investigate if the fibers obtained from chicken feathers have a possibility to be used or not used in Winter outerwears as a filling material in…

Abstract

Purpose

The purpose of this paper is to investigate if the fibers obtained from chicken feathers have a possibility to be used or not used in Winter outerwears as a filling material in terms of thermal insulation parameters.

Design/methodology/approach

In the study, thermal properties of the heat-resistant interlining samples produced from the chicken feathers fibers were analyzed in comparison with the samples produced from the industrial filling materials.

Findings

In the study, it was revealed that the use of chicken feathers fibers as filling material in Winter outerwears was possible.

Practical implications

The use of chicken feather fibers in Winter outerwears as a filling material will be an extremely low-cost alternative to pile flies of water birds which are sufficiently expensive filling materials.

Social implications

A significant portion of the chicken feather, which is released as a by-product in the production of chicken meat, is destroyed as industrial waste by digging or burning. Some of this product is used in the production of such cheap products as poultry feed. In the case of the production of fibers from the chicken feather, the use of these fibers as a filler in Winter clothing along with environmental protection will allow the use of this product for the production of products of higher cost.

Originality/value

The use of feathers’ material as a filling material in Winter outerwears has been known since ancient times. Due to the rough structure and low elasticity of chicken feathers, chicken feathers are not the best raw material for this purpose. This study revealed that it is possible to use chicken feathers as a filling material in terms of heat protection. The study is original in this respect.

Details

International Journal of Clothing Science and Technology, vol. 31 no. 2
Type: Research Article
ISSN: 0955-6222

Keywords

Article
Publication date: 10 November 2014

Tanuja Singh, Vikas Pathak, Arun Verma, Rajkumar Vincentraju, Meena Goswami and Veer Singh

– The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Abstract

Purpose

The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Design/methodology/approach

Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos.

Findings

There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments.

Research limitations/implications

The trials are needed to carry out further study to evaluate storage stability of developed momos.

Originality/value

Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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