Results 271 to 280 of about 286,782 (309)
Some of the next articles are maybe not open access.
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +4 more sources
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
openaire +4 more sources
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).
openaire +1 more source
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).
openaire +1 more source
Campylobacter and Salmonella Contaminating Fresh Chicken Meat
Zentralblatt für Bakteriologie, 19961853 packages of fresh chicken breast meat of German, Dutch and French origin were investigated for their contamination with Campylobacter and/or Salmonella. Swabs were taken and cultured from dripwater, meat surface, meat interior and packet bowl. Campylobacter was isolated from 619 meat samples (= 33%), Salmonella from 377 meat packages (= 20%).
B, Geilhausen +5 more
openaire +2 more sources
Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin
International Journal of Food Sciences and Nutrition, 1998Four formulations were processed into frankfurters with different ratios of mechanically deboned chicken meat (MDCM) and cooked chicken skin (CCS) i.e. 80/0, 70/10, 60/20 and 50/30. The products were evaluated for proximate composition, cholesterol content, colour; 'L' value (lightness) and 'a' value (redness), percentage of cooking loss, physical ...
A S, Babji +3 more
openaire +2 more sources
[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
openaire +1 more source
Severe allergy to chicken meat.
WMJ : official publication of the State Medical Society of Wisconsin, 2006While allergic reactions to poultry products in the form of feathers and eggs are common, allergic reactions to chicken meat are rare. Despite the popularity of chicken in today's healthy diet, severe reactions after ingesting chicken meat are rarely described.
openaire +1 more source
Carnosine – functional ingredient in chicken meat
2021Carnosine is a natural metabolite in chicken cells with antioxidant activity. It derives from the amino acids β-alanine and L-histidine with carnosine synthase enzyme action. Larger quantities of this metabolite are present in skeletal and brain tissue. Anserine is formed by carnosine methylation. Recent researches have shown that carnosine can prolong
Kralik, Zlata +2 more
openaire
American Journal of Physiology-Legacy Content, 1908
Thomas B. Osborne, Frederick W. Heyl
openaire +1 more source
Thomas B. Osborne, Frederick W. Heyl
openaire +1 more source