{"id":2544,"date":"2025-01-15T10:00:52","date_gmt":"2025-01-15T13:00:52","guid":{"rendered":"https:\/\/pressreleases.scielo.org\/en\/?p=2544"},"modified":"2025-01-14T14:29:30","modified_gmt":"2025-01-14T17:29:30","slug":"researchers-use-100-natural-antimicrobial-with-potential-application-in-chicken-meat","status":"publish","type":"post","link":"https:\/\/pressreleases.scielo.org\/en\/2025\/01\/15\/researchers-use-100-natural-antimicrobial-with-potential-application-in-chicken-meat\/","title":{"rendered":"Researchers Use 100% Natural Antimicrobial with Potential Application in Chicken Meat"},"content":{"rendered":"

Maria Luiza De Grandi, journalist, Ci\u00eancia Rural, Santa Maria, RS, Brazil<\/strong><\/p>\n

Mayka Reghiany Pedr\u00e3o, Department of Food Technology, Universidade Tecnol\u00f3gica do Paran\u00e1 (UTFPR), Curitiba, PR, Brazil<\/strong><\/p>\n

\"Logo<\/a><\/p>\n

Chicken meat is widely consumed in Brazil and around the world, mainly due to its nutritional quality, wide availability, and better cost-benefit compared to other types of animal protein. However, the consumer market is increasingly looking for foods with reduced levels of chemical additives.<\/p>\n

Researchers from the Universidade Tecnol\u00f3gica do Paran\u00e1<\/em> (UTFPR) sought to study the feasibility of a new natural preservation method for mechanically separated meat (MSM). The article Antimicrobial potential produced by Hansenulawingei<\/em> (HW) in mechanically separated chicken meat (MSM)<\/a>, published in Ci\u00eancia Rural<\/em> (vol.54, no. 4, 2024), had as its main objective to obtain antimicrobials from the HW yeast and apply them to meat products.<\/p>\n

\"Photo<\/a>

Image: Pixabay.<\/em><\/p><\/div>\n

To achieve their objectives, the researchers selected a strain of Hansenula wingei<\/em>, a yeast known for producing killer toxin that has potential antimicrobial action in different types of food, but until then had not been tested on meat. The laboratory tests were carried out in two phases.<\/p>\n

The results indicated the possible application of the yeast’s metabolites as antimicrobials in the production and preservation of meat and meat products. According to researcher Mayka Reghiany Pedr\u00e3o, \u201cthe central idea of the research is innovation in the sector using natural products to focus on the so-called \u2018Clean Label\u2019 labels\u201d. The major innovation of the study is the use of a 100% natural antimicrobial that may be approved by MAPA (the Ministry of Agriculture and Livestock) in the future, according to Pedr\u00e3o.<\/p>\n

To read the article, access<\/h3>\n

ALMEIDA, B.S., et al<\/em>. Antimicrobial potential produced by Hansenulawingei<\/em> and its use in mechanically deboned chicken meat. Cienc. Rural [online]. 2024, vol. 54, no. 4, e20230038 [viewed 15 January 2025]. https:\/\/doi.org\/10.1590\/0103-8478cr20230038<\/a>. Available from: https:\/\/www.scielo.br\/j\/cr\/a\/H4rXyKHQWH9FtBwgPFbmQPf<\/a><\/p>\n

External links<\/h3>\n

Ci\u00eancia Rural \u2013 CR:\u00a0https:\/\/www.scielo.br\/cr\/<\/a><\/p>\n

Ci\u00eancia Rural \u2013 Site:\u00a0http:\/\/coral.ufsm.br\/ccr\/cienciarural\/<\/a><\/p>\n

Ci\u00eancia Rural \u2013 Social Media:\u00a0Twitter<\/a>\u00a0|\u00a0Facebook<\/a>\u00a0|\u00a0Instagram<\/a><\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Chicken meat is one of the most consumed meats in the world and researchers have sought to study the viability of a new method of natural preservation of a product as versatile as mechanically separated meat (MSM), allowing the expansion of the market for this type of product. …<\/span> Read More →<\/span><\/a><\/span><\/p>\n","protected":false},"author":106,"featured_media":2545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3,20,12],"tags":[192,21],"class_list":["post-2544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agricultural-sciences","category-cr","category-press-releases","tag-agronomy","tag-ciencia-rural"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/2544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/comments?post=2544"}],"version-history":[{"count":2,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/2544\/revisions"}],"predecessor-version":[{"id":2547,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/2544\/revisions\/2547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media\/2545"}],"wp:attachment":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media?parent=2544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/categories?post=2544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/tags?post=2544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}