Results 11 to 20 of about 286,782 (309)
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.
Berna Çapan, Aytunga Bağdatli
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Performance Analysis of Chicken Freshness classification using Naïve Bayes, Decision Tree, and k-NN
Jurnal Sisfokom, 2023 Chicken is one of the staple foods that is widely enjoyed by all. To obtain the benefits of chicken meat, the level of freshness becomes one of the main keys.
Regina Vannya, Arief Hermawan
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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
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Effect of Marination in Papaya Juice on the Flavor Formation of Boiled Wenchang Chicken [PDF]
Shipin Kexue, 2023 In order to explore the influence of papaya juice marination on the flavor formation of boiled Wenchang chicken, the physicochemical indexes of e raw chicken breast and drumstick meat were detected, and the changes in the volatile flavor and taste ...
ZHANG Zihan, WU Yucan, SONG Yu, ZHAO Guiping, WEI Limin, ZHANG Chunhui, HUANG Feng
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Assessment of the effect of beef and mutton meat prices on chicken meat prices in turkey using different regression models and the decision tree algorithm [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2019 Determination of the extent to which increases in the price of red meat is reflected in the price of chicken meat will shed light to the sector in many areas, including production planning. The purpose of this study is to present how the increases in the
Ahmet Cumhur AKIN +3 more
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Agro Ekonomi, 2021 People purchase and consume poultry meat to fulfill their animal protein needs. In early 2020, COVID-19 spread globally as well as in Indonesia that changes the social and economic conditions, which further affect people’s behavior in purchasing chicken ...
Swastanita Sri Setyanovina +2 more
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Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation
The Journal of Poultry Science, 2018 In Japan, the majority of chicken meat is obtained from fast-growing broiler chickens. Because most Japanese chicken breeds have a low meat yield and egg production, many of these breeds are endangered.
Hideaki Takahashi
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Теория и практика переработки мяса, 2023 The article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern ...
B. K. Kabdylzhar +4 more
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A Mixed-Method Study of Chicken Meat Safety in Iran during the COVID-19 Pandemic: SWOT Analysis [PDF]
Poultry Science Journal, 2021 Chicken meat is one of the main sources of cheap, great quality, and nutritious protein. The purpose of this study was to analyze the strengths, weaknesses, opportunities, and threats (SWOT) chicken meat safety for practical solutions during the COVID-19
Azizollah Zargaraan +5 more
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Acceptability and Antioxidant Activity Level of Shredded Banana Flower-Chicken Meat
Amerta Nutrition, 2020 Background: Data Riskesdas 2013 shows that the average amount portion of vegetable consumption in people aged 10 years or older is only 0.5 portions while the vegetable consumption category is said to be "sufficient" is at least 5 portions per day for 7 ...
Novidiyanto Novidiyanto +4 more
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