Results 31 to 40 of about 286,782 (309)

Risk factors for indigenous Campylobacter jejuni and Campylobacter coli infections in The Netherlands: a case-control study [PDF]

, 2010
A case-control study comprising 1315 Campylobacter jejuni cases, 121 Campylobacter coli cases and 3409 frequency-matched controls was conducted in The Netherlands in 2002-2003. Risk factors for both C. jejuni and C.
Brandhof, W.E., van den, Breukink, B.J., Doorduyn, Y., Duynhoven, Y.T.H.P., van, Pelt, W., van, Wagenaar, J.A.   +5 more
core   +3 more sources

The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat [PDF]

, 2018
Poultry meat has been shown to be a rich source of carnosine and anserine (CRC) but little is known of the effects of bird species and the system under which it is reared have on the concentrations of CRC. Retail samples of breast meat from conventional
Juniper, Darren, Rymer, Caroline
core   +2 more sources

Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production

Turkish Journal of Agriculture: Food Science and Technology
This study was conducted to evaluate university students’ chicken meat consumption preferences and their level of knowledge about chicken production. The survey was conducted with 61 structured online questionnaires using the Kobo-collect Tool Box.
Ali Kepezkaya, Nasir Abdallah, Kadriye Kursun, Mikail Baylan   +3 more
doaj   +1 more source

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Journal of Food Quality, 2018
This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study.
Namrye Lee, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, Youngseung Lee   +4 more
doaj   +1 more source

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Jurnal Ilmu dan Teknologi Hasil Ternak, 2021
A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation.
Peni Patriani, Harapin Hafid
doaj   +1 more source

Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat

Frontiers in Nutrition
IntroductionBlack-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat.
Ling Wang, Ling Wang, Ling Wang, Guojin Li, Jie Gao, Jia Cheng, Jia Cheng, Jia Cheng, Zhengnan Yuan, Hongzhao Lu, Hongzhao Lu, Hongzhao Lu, Hongzhao Lu, Wenxian Zeng, Wenxian Zeng, Wenxian Zeng, Wenxian Zeng, Tao Zhang, Tao Zhang, Tao Zhang, Tao Zhang   +20 more
doaj   +1 more source

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Animals, 2021
The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro ...
Hansol Kim, Ah Hyun Jung, Sung Hee Park, Yohan Yoon, Beob Gyun Kim   +4 more
doaj   +1 more source

Effect of Resting Time on Gel Properties of the Chicken Minced Meat Gel

Shipin gongye ke-ji
Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 ℃ for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting time ...
Jiaxin TONG, Lei ZHAO, Yangyi XIA, Jiawei LU   +3 more
doaj   +1 more source

Cholesterol and Malondialdehyde Contents of Broiler-Chicken Meat Supplemented with Indigofera Zolingeriana Top Leaf Meal [PDF]

, 2015
This research aimed to increase functional value of broiler-chicken meat containing high antioxidant and low cholesterol through substitution of soybean meal (SBM) with Indigofera zollingeriana top leaf meal (ILM). The experiment used 160 day old broiler
Abdullah, L. (L), Santi, M. A. (M), Sumiati, S. (Sumiati)   +2 more
core  

Towards sustainable chicken-meat production

, 2022
Sustainable chicken-meat production is a crucial objective, the genesis of which is the increasing demand generated by consumers both in Australia and globally, primarily because of the relative affordability of chicken-meat. Chicken-meat is preferred by Australian consumers, with an annual per capita consumption of 46.9 kg which clearly exceeds that ...
openaire   +2 more sources