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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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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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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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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 detection of chicken meat in meat products by means of the anserine/carnosine ratio
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1976A distinctive difference was found between the ratio of the anserine and carnosine contents (a/c ratio) in beef or pork and of that in chicken/meat. The a/c ratio for beef varies between 0.06-0.2 and for pork between 0.02-0.1 but for chicken meat can reach values as high as 2.2-5.5.
B J, Tinbergen, P, Slump
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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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[Anaphylaxis due to chicken meat].
Revue des maladies respiratoires, 2012Acute anaphylaxis due to chicken meat is very rare; only a few cases have been reported in the literature. We report the case of a 13-year-old girl, with a past history of allergic urticaria due to eggs, who presented immediately after ingestion of lightly grilled chicken meat with facial edema, dysphonia, acute dyspnoea and a feeling of suffocation. A
S, Cheikh Rouhou +6 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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