Results 111 to 120 of about 113,235 (292)
MEAT QUALITY OF THREE CHICKEN GENOTYPES REARED ACCORDING TO THE ORGANIC SYSTEM [PDF]
, 2002 The meat quality of three poultry genotypes with differing growth rates (fast-growing Ross; medium and slow growing Kabir and Robusta maculata, respectively) was compared.
CASTELLINI, Prof C +2 more
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Sensory analysis of heated sodium alginate film flavored with chicken stock [PDF]
, 2018 The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported
Busti, Pablo Andres +4 more
core +1 more source
Animal Research and One Health, EarlyView.ABSTRACT This study explored fasting‐induced physiological remodeling effects on meat quality in aged laying hens. Fasting for 15 days (F15) significantly reduced abdominal fat, intermuscular fat width, subcutaneous fat thickness, and liver index versus pre‐fasting (F0) (p < 0.05), which recovered post‐refeeding.
Xiaoran Zhang +8 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
Male chicken thigh meat quality from fast and slow growing breeds from an organic free-range system [PDF]
, 2009 Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss.
Dufek, A., Horsted, K., Karlsson, H.A.
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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
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
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima +8 more
wiley +1 more source
Poultry Science: This study aimed to improve the eating quality of yellow-feathered broiler chicks by feeding them corn–soybean meal diets supplemented with 250, 500, and 1,000 mg/kg quercetin. we examined the impact of varying doses of dietary quercetin on the sensory
Chuangye Deng +7 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
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