bacteriological examination of some ready to eat meat and chicken meals [PDF]
Benha Veterinary Medical Journal, 2020 Sixty random samples of ready to eat chicken and meat meals including meat, chicken, beef kofta and chicken kofta (15 of each) were collected from different restaurants from Tanta city to evaluate their bacteriological quality The mean values of Areobic ...
Hanan Lamada +2 more
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Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products [PDF]
, 2010 A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap mass ...
Hasan, Haslina
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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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Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking. [PDF]
, 2012 The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli.
Nauta, M.J. +17 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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EFFECT OF TEMPERATURE AND PARTICLE SIZE ON THE ALKALINE EXTRACTION OF PROTEIN FROM CHICKEN BONE WASTE [PDF]
, 2010 Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein.
Retnowati, Diah Susetyo +4 more
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, 2018 Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week ...
Gordana Kralik +3 more
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Listeria monocytogenes and its impact on the safety of food of animal origin [PDF]
Ciência Rural: This research detected Listeria monocytogenes in samples of animal origin and equipment from processing industries using Real-Time PCR and VIDAS LMO 2 techniques.
Ariane Rolins de Santana +5 more
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, 2022 Poultry production of last three decades in India has completed its journey from a small-scale business to a rapidly growing industry. Presently this industry has appeared as the most dynamic and fastest growing sector in rural and urban market in India.
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Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds [PDF]
, 2011 Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming.
Bastiaansen John WM +17 more
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