Results 161 to 170 of about 466,065 (198)
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Skeletal development in the meat-type chicken
British Poultry Science, 20001. This study ascertained how bone of modern meat-type chickens develops under typical commercial conditions and compares development with that in genetic precursor stock. 2. A modern fast-growing selected strain and a slower-growing control strain were used. Birds were weighed weekly.
B, Williams +4 more
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Options for the Production of Selenized Chicken Meat
Biological Trace Element Research, 2011A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments.
Krstić, Branko +3 more
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Selenium content of chicken meat in Croatia
Food / Nahrung, 1994AbstractThe selenium content in dark muscle and liver was determined in chicken meat. All samples had been collected from three large meat producing companies in Croatia.The samples were wet digested with a mixture of nitric and perchloric acids. The selenium content was analyzed by hydride generation atomic absorption spectrometry with the recovery ...
D, Beker, V, Satović, N, Vukelić
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Colour-based detection of defects on chicken meat
Image and Vision Computing, 1997Existing vision-based automatic inspection systems are mainly devoted to mechanic and electronic applications, their introduction into other fields being strongly limited by the need for operating in non-controlled environments and by the lack of an accurate definition of the inspection task.
Barni, Mauro +2 more
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2002
Processing is a system of complex steps to convert the live bird into a ready-to-cook product, either as a whole bird or cut up into component parts. Each processing step is designed to perform a particular task in an efficient, sanitary manner (Brant, et al., 1982).
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Processing is a system of complex steps to convert the live bird into a ready-to-cook product, either as a whole bird or cut up into component parts. Each processing step is designed to perform a particular task in an efficient, sanitary manner (Brant, et al., 1982).
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British Food Journal, 2017
Purpose The purpose of this paper is to analyse consumer perception of quality characteristics of chicken meat and chicken meat products in Southeast European countries (Albania, Bosnia and Herzegovina, Bulgaria, Croatia, FYR of Macedonia, Montenegro, and Serbia).
Dubravka Skunca +5 more
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Purpose The purpose of this paper is to analyse consumer perception of quality characteristics of chicken meat and chicken meat products in Southeast European countries (Albania, Bosnia and Herzegovina, Bulgaria, Croatia, FYR of Macedonia, Montenegro, and Serbia).
Dubravka Skunca +5 more
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Lung Volume of Meat-Type Chickens
Avian Diseases, 1989Lung volume (LV) in meat-type chickens was measured by water displacement and was computed as a percentage of body weight (BW). The percentage of LV/BW declined from 2.02 +/- 0.190% at day 1 to 1.38 +/- 0.163% at day 144. Pulmonary hypertension caused by insufficient lung capillary capacity or oxygen exchange area results in right ventricular failure ...
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Food Chemistry, 2013
The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of
Rachael A, Gibbs +2 more
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The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of
Rachael A, Gibbs +2 more
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The European Union Member States are dealing with a major issue related to a significant deficit of protein feeds, most of which is covered by imported, genetically modified soybean meal. Developing legume crops, including peas, seems a convenient way to increase self-sufficiency in feed protein.
Janocha, Alina +5 more
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Janocha, Alina +5 more
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American Journal of Physiology-Legacy Content, 1908
Thomas B. Osborne, Frederick W. Heyl
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Thomas B. Osborne, Frederick W. Heyl
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