Results 91 to 100 of about 70,558 (318)
Effect of "wooden breast" appearance on poultry meat quality, histological traits, and lesions characterization [PDF]
, 2017 The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology.
Catelli, Elena +6 more
core +3 more sources
Heat Stress in Quail: Impacts on Health and Productivity, and Mitigation Strategies
Animal Research and One Health, EarlyView.Heat stress disrupts physiological homeostasis in quail, inducing oxidative stress, immune dysregulation, and metabolic imbalance, which impair growth, reproduction, product quality, and welfare. Integrating nutritional, environmental, and genetic–epigenetic strategies enhances thermotolerance, sustains productivity, and supports climate‐smart quail ...
T. A. Eletu +6 more
wiley +1 more source
AgricultureThe old Hungarian poultry breeds are the hidden reserves of the Carpathian Basin’s agriculture. The aim of this study was to examine the slaughter weight, carcass merit, and certain meat properties of two of them: the Partridge-colored Hungarian Chicken (
András Gáspárdy +2 more
doaj +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
Relationship between hatchling length and weight on later productive performance in broilers [PDF]
, 2008 Hatchling length and weight are used as tools to measure hatchling quality. However, the relationship between these parameters and later performance are not well known.
Brand, H., van den +3 more
core +2 more sources
The Development of Chicken Steak from Breast and Thigh Meat
Poultry Science, 1968 Abstract THE consumption of poultry meat in the United States is of great concern to the poultry industry. Even though many people in the poultry industry feel that the consumption of poultry meat is high (over 30 pounds per capita) we should not be satisfied. The American people are eating as much hamburg alone (32 pounds) as they are chicken.
R.J. Hasiak, R.C. Baker
openaire +1 more source
Animal Research and One Health, EarlyView.Liver development was investigated at different embryonic ages (EAs). Furthermore, numerous hepatocyte media were formulated and evaluated. These results could elaborate the developmental characteristics of duck liver tissue and determine the most suitable medium for the proliferation and characteristic maintenance of hepatocytes in vitro, which would ...
Jie Wei +7 more
wiley +1 more source
Differences in textural properties of cooked caponized and broiler chicken breast meat
Poultry Science, 2017 This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and sensory attributes associated with the texture of capon meat.
U. Chupaj, J +6 more
openaire +3 more sources
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Myopathy of slaughter chickens
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2006 High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat.
Ivo Ingr +2 more
doaj +1 more source