Results 51 to 60 of about 70,558 (318)
Studying the chemical composition of chicken meat-bone paste
Алматы технологиялық университетінің хабаршысы, 2021 The relevance of the carried out study lies in the rational and waste-free use of poultry bone raw materials for food purposes. The article describes the technology for producing chicken meat -bone paste from different parts of poultry carcasses by fine ...
A. K. Kakimov +4 more
doaj
Growth and slaughtering performance, carcase fleshiness and meat quality according to the plumage colour in Padovana male chickens slaughtered at 18 weeks of age [PDF]
, 2019 The aim of this trial was to investigate on the growth and meat quality of Padovana male chickens with different plumage varieties, chamois (PC - light brown feathers with white edge), silver (PS - white feathers with black edge), and their cross.
Rizzi, Chiara
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Effect of mineral-enriched diet and medicinal herbs on Fe, Mn, Zn, and Cu uptake in chicken
Chemistry Central Journal, 2012 Background The goal of our study was to evaluate the effects of different medicinal herbs rich in polyphenol (Lemon balm, Sage, St. John's wort and Small-flowered Willowherb) used as dietary supplements on bioaccumulation of some essential metals (Fe, Mn,
Stef Ducu, Gergen Iosif
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Assessment of broiler chicken welfare in Southern Brazil [PDF]
, 2016 Scientific literature on broiler chicken welfare in Brazilian industrial systems is scarce. This study aimed at assessing broiler chicken welfare on industrial farms in the State of Rio Grande do Sul, Southern Brazil, using the Welfare Quality (R ...
Federici, JF +5 more
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Duckling and Chicken Processing Yields and Breast Meat Tenderness
Poultry Science, 1992 Abstract Twenty-eight live Pekin ducklings and 28 broiler chickens were obtained at 49 days of age from commercial processing facilities for each of two trials to determine processing yields and breast meat tenderness. Birds were withdrawn from feed for 8 h and then processed.
D.P. SMITH, D.L. FLETCHER, C.M. PAPA
openaire +1 more source
Shipin gongye ke-jiSlaughter performance, sensory, and conventional physicochemical indexes of 300 days old Yanjin blackbone chicken and Piao chicken were measured and compared, to investigate the differences in slaughter performance and meat physicochemical properties ...
Yuan YANG +6 more
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Water-Holding Properties of Thermally Preconditioned Chicken Breast and Leg Meat
Poultry Science, 1994 A study was conducted to examine the effects of thermal preconditioning on the water-holding properties of chicken breast and leg meat. An initial experiment was performed by heat shocking (40 to 41 C for 1 h) and euthanatizing broilers at 3 to 6 wk of age. As seen commercially, heat caused higher drip loss, and the majority of this loss for breast (75
J K, Northcutt +2 more
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Poultry Science: Fatty liver hemorrhagic syndrome (FLHS) has a high incidence rate in laying hens, and lots of FLHS-affected meat products enter the market every year. At the same time, the meat of laying hens is an important component of the human diet.
Shaobo Zhang +7 more
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Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat
Foods, 2021 The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium ...
N. Aziman +12 more
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A Population-Based Surveillance Study of Shared Genotypes of Escherichia coli Isolates from Retail Meat and Suspected Cases of Urinary Tract Infections. [PDF]
, 2018 There is increasing evidence that retail food may serve as a source of Escherichia coli that causes community-acquired urinary tract infections, but the impact of this source in a community is not known. We conducted a prospective, population-based study
Friedman, Cindy R +7 more
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