Results 1 to 10 of about 56,460 (118)
Food Science and Human Wellness, 2021 In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties.
Aytunga Bağdatli, Berna CAPAN
exaly +3 more sources
Food Science of Animal Resources, 2017 This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted ...
Geun-Bae Kim, Sunhak Heo
exaly +2 more sources
Sustainability indicators for assessing the sustainability of the frozen chicken meat supply chain [PDF]
E3S Web of Conferences, 2023 The growing market for chicken meat, mainly frozen chicken meat and processed food, poses significant challenges to global sustainability. Furthermore, there is still a need to evaluate the sustainability performance of the food supply chain in ...
Putri Ade Aisyah Arifna +3 more
doaj +1 more source
Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals [PDF]
Benha Veterinary Medical Journal, 2020 This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked ...
Doaa Helal +3 more
doaj +1 more source
Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality.
Herlina +2 more
doaj +1 more source
Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat [PDF]
Animal Bioscience, 2021 Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry.
Hakan Benli, Elif Barutcu
doaj +1 more source
Incidence of Staphylococcus aureus in chicken meat in Aswan city,Egypt [PDF]
Aswan University Journal of Environmental Studies, 2021 Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city ...
Mohamed Maky +2 more
doaj +1 more source
Occurrence of certain pathogens in meat meals at hospital level [PDF]
Benha Veterinary Medical Journal, 2016 This study was conducted on 90 random samples of beef and chicken meat meals (45of each) with weight 250gmfor chicken and 150gm for beef, at kitchen hospital level represented as fresh (raw), boiled and fried samples (15of each) collected from a ...
Heba Ibraheem +3 more
doaj +1 more source
Effect of Chicken Intestine Substitution to Chemical Quality of Nugget
Animal Production: Indonesian Journal of Animal Production, 2017 This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat),
Harapin Hafid +4 more
doaj +1 more source
Jurnal Medik Veteriner, 2021 Foodborne diseases are diseases transmitted through contaminated food and are one of the main public health problems. The bacteria that usually contaminates chicken meat is Escherichia coli. E.
Dhandy Koesoemo Wardhana +4 more
doaj +1 more source