Results 31 to 40 of about 299,156 (356)

Kualitas dan nilai ekonomis nugget pada berbagai proporsi penggantian daging ayam dengan tahu

Jurnal Ilmu Peternakan dan Veteriner Tropis, 2022
The  aim  of  the  research  was  observing  the  effect  of  substituting  chicken  meat  as  main  material in nugget production with tofu on nugget quality and its production cost.
Ira SK Puarada, Siti Ch. Chotimah, Amrih L Killian   +2 more
doaj  

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]

, 2012
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
ASTM, ASTM, Baéza, Berri, Bokkers, Brown, Castellini, Chambers, Dal Bosco, Dyubele, Fanatico, Harper, Hoo, Horsted, Horsted, ISO, ISO, ISO, ISO, Lei, Lewis, Littell, Lyon, Meilgaard, Murray, Nielsen, Ponte, Poste, Ricard, Sonaiya, Sørensen, Touraille, Touraille, Verrier, Westgren, Yang, Yiridoe   +36 more
core   +1 more source

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

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

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

Demand analysis for chicken meat, beef and fish among urban households in Edo and Delta states, Nigeria [PDF]

, 2014
Recent increases in population growth has created an additional demand for meat in developing countries. Nigeria has the largest population in sub-Saharan Africa, with about 47% of the population residing in the urban areas where the population growth ...
Dibiah, O., Emokaro, C.O.
core   +2 more sources

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

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

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