Results 241 to 250 of about 756,717 (276)

Improving quality characteristics of broiler meat

Meat Industry Journal, 2022
Z.Z. Tuaeva, I. Ktsoeva, R. Temiraev, M. Rozovenko   +3 more
semanticscholar   +2 more sources

Methylmercury concentrations in Broiler's meat and hen's meat and eggs

Bulletin of Environmental Contamination and Toxicology, 1989
The concentration of mercury in food has been considered to present the greatest toxicological danger to the average citizen. The presence of mercury in foods has been reported in several studies. Much of the research has been carried out on total mercury concentration in foods and not on methylmercury concentration and as it is known methylmercury is ...
A, Kambamanoli-Dimou, S, Kilikidis, A, Kamarianos   +2 more
openaire   +2 more sources

A Risk Assessment Model for Campylobacter in Broiler Meat

Risk Analysis, 2006
A quantitative microbiological risk assessment model describes the transmission of Campylobacter through the broiler meat production chain and at home, from entering the processing plant until consumption of a chicken breast fillet meal.
Nauta, MJ, Jacobs-Reitsma, WFrivm, Havelaar, AHrivm   +2 more
openaire   +3 more sources

Campylobacter contamination and the relative risk of illness from organic broiler meat in comparison with conventional broiler meat

International Journal of Food Microbiology, 2013
Danish organic broiler meat, represented by carcasses sampled at the end of processing after chilling, was more frequently contaminated with thermotolerant Campylobacter spp. than conventional broiler carcasses; the yearly mean prevalence being 54.2% (CI: 40.9-67.5) for organic and 19.7% (CI: 14.8-24.7) for conventional carcasses.
Hanne, Rosenquist, Louise, Boysen, Anne Louise, Krogh, Annette Nygaard, Jensen, Maarten, Nauta   +4 more
openaire   +2 more sources

Probiotic mixture (Bacillus subtilis and Bacillus licheniformis) a potential in-feed additive to improve broiler production efficiency, nutrient digestibility, caecal microflora, meat quality and to diminish hazardous odour emission.

Journal of animal physiology and animal nutrition, 2022
This research aimed to assess the impact of probiotic supplementation in the broiler diet on growth performance, nutrient utilization, noxious gas emissions, excreta micromiota and meat quality. One thousand six hundred and twenty male Ross 380 broilers (
S. Biswas, Min H Kim, D. Baek, I. Kim
semanticscholar   +1 more source

Detection and quantification of methicillin-resistant Staphylococcus aureus in fresh broiler meat at retail in Germany.

Journal of food microbiology, 2019
The aim of this study was to detect, to quantify and to characterize MRSA in broiler meat samples with skin. Furthermore, we compared an isolation method using a second selective enrichment step (method A) with a simpler method omitting this step (method
N. Pauly, H. Wichmann-Schauer, B. Ballhausen, N. T. Reyes, A. Fetsch, B. Tenhagen   +5 more
semanticscholar   +1 more source

Rearing temperature and the meat yield of broilers

British Poultry Science, 1989
Abstract 1. One hundred and twenty (60 male and 60 female) 21‐d‐old Ross 1 broiler chicks were reared in cages in rooms kept at 21°C or 31°C and were killed at body weights of 1.0, 1.5, 2.0, 2.5 or 3.0 kg. 2. Birds reared at either of the two temperatures ate similar quantities of food to reach their slaughter weight although at 31°C they took longer ...
M. A. R. Howlider, S. P. Rose
openaire   +1 more source

Parameters of broiler meat quality

2014
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'}span.s1 {font: 12.0px 'Times New Roman'} Animal originated foods are important for human nutrition and one of the major component of poultry meatToday, it ...
ÜSTÜNER, HAKAN, Tarhan, Derya
openaire   +4 more sources

Effectiveness and Efficiency of Controlling Campylobacter on Broiler Chicken Meat

Risk Analysis, 2006
Campylobacter bacteria are an important cause of foodborne infections. We estimated the potential costs and benefits of a large number of possible interventions to decrease human exposure to Campylobacter by consumption of chicken meat, which accounts for 20–40% of all cases of human campylobacteriosis in the Netherlands.
Havelaar, AHrivm, Mangen, MJrivm, de Koeijer, AA, Bogaardt, MJ, Evers, DG, Jacobs-Reitsma, WFrivm, van Pelt, Wrivm, Wagenaar, JA, de Wit, GArivm, van der Zee, H, Nauta, MJ   +10 more
openaire   +3 more sources

Effect of β‐glucosidase on the meat quality and digestibility in broilers

Journal of Animal Physiology and Animal Nutrition, 2011
SummaryThis study investigated the effects of supplementary β‐glucosidase on the carcass composition, meat quality, weight of digestive organ and apparent digestibility in male broilers. Two hundred and forty male, 1‐day avine broiler chicks were randomly allocated into four treatment groups and fed with corn–soya bean meal supplemented with 0 (control)
L C, Qian, J Y, Sun, S J, Fu
openaire   +2 more sources