Comparative study of the quality of breast meat of free-range chicken (Gallus gallus domesticus) and conventional chicken (Gallus gallus).

This study compares the physicochemical characteristics of breast meat (Pectoralis major) from conventional chicken and free-range chicken production systems. Analyses of pH, instrumental color measurement, weight loss from cooking (WLC), and water retention capacity (WRC) were carried out. Average pH values were slightly higher for conventional chicken samples. WLC did not show a significant difference between conventional and free-range chicken samples. The WRC was better and higher for the free-range chicken samples than the conventional ones. The mean values for luminosity (L*) were within the normal range, with slightly higher values for conventional chicken. In chromatids a* and b*, there was a tendency towards a more reddish color for free-range chicken samples. The differences found for types of production can be explained mainly by the difference in age at slaughter, the degree of physical activity, animal feeding, among other characteristics that differentiate an animal raised by the extensive system from the intensive system.

Comparative analysis of the use of natural and synthetic antioxidants in chicken meat: an update review.

The search for healthy foods has attracted the industry's attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.

Rotavirus serotypes and electrophoretypes among children attending three paediatric hospitals in Belem, Brazil.

From March to September 1988 stool specimens of 101 hospitalized diarrhoeic infants and children, aged 1-24 months were examined by enzyme-linked immunosorbent assay (ELISA) for the presence of rotavirus antigen. This agent was found in 40 (40 per cent) of the 101 episodes of acute diarrhoea, and strains were both characterized by analysis of RNA in polyacrilamide gel and serotyped by ELISA using serotype-specific monoclonal antibodies. The highest frequency of rotavirus positivity was 80 per cent in the 16-18 month age group. All 11 (28 per cent) serotyped strains belonged to serotype 3 whereas absence of Vp7, the major outer capsid glycoprotein, did not allow serotyping in 29 (73 per cent) of the 40 rotavirus-positive specimens. Four distinct electrophoretypes were detected and the predominant one had the IbIIbIIIgIV a profile, accounting for 62 per cent of the classified strains. Unclear patterns did not allow us to determine the electrophoretype of six rotavirus strains. The clinical picture in study children was in general of moderate/severe nature.