Results 31 to 40 of about 466,065 (198)

Modelling of Campylobacter survival in frozen chicken meat [PDF]

Journal of Applied Microbiology, 2007
To model the survival kinetics of Campylobacter jejuni on frozen chicken meat.Three different types of chicken meat surface (skin, skinned muscle and cut muscle) were inoculated with stationary phase cells of C. jejuni (8 log(10) CFU cm(-2)) and frozen for 5 weeks at -20 degrees C. Bacterial numbers were determined weekly using two different methods of
Ritz, M, Nauta, MJ, Teunis, PFMrivm, van Leusden, Frivm, Federighi, M, Havelaar, AHrivm   +5 more
openaire   +3 more sources

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  

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Molecules, 2018
The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may ...
Żaneta Zdanowska-Sąsiadek, Joanna Marchewka, Jarosław Olav Horbańczuk, Agnieszka Wierzbicka, Paulina Lipińska, Artur Jóźwik, Atanas G. Atanasov, Łukasz Huminiecki, Aleksander Sieroń, Karolina Sieroń, Nina Strzałkowska, Adrian Stelmasiak, Stefaan De Smet, Thomas Van Hecke, Louwrens C. Hoffman   +14 more
doaj   +1 more source

Price Behavior of Beef and Chicken Meat in Indonesia

Jurnal Ilmu-Ilmu Peternakan, 2023
Stabilization of food prices is still a strategic issue in Indonesia. This is because most Indonesians use their income mostly for food. Various publications reported that Indonesian food expenditure is approximately half of their income.
Raslea Azalia, Ketut Sukiyono, Nola Windirah   +2 more
doaj   +1 more source

Microbiological Quality of Organic Chicken Meat

Kocatepe Veterinary Journal, 2019
Organik tavuk eti üretimi tüketici tercihlerine bağlı olarak her geçen gün artmaktadır. Bu artışa bağlı olarak organik tavuk etlerinin mikrobiyal kalitesinin daha yakından bilinmesi hem halk sağlığı hem de gıda güvenliği ile ürünün raf ömrü bakımından önemlidir. Bu araştırmada baget (n:80), göğüs (n:80) ve kalçalı but (n:80) olmak üzere toplam 240 adet
Çiftçi, Reşat, Güran, Hüsnü Şahan
openaire   +4 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

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

ANALYSIS OF SUPPLY AND DEMAND OF BROILER CHICKEN MEAT IN BALI PROVINCE

AGRISE, 2023
This study aims to analyze factors such as broiler chicken population, DOC prices, feed prices and drug prices on boiler chicken meat supply, and population, per capita income, boiler chicken meat prices, tourist visits and religious holidays to demand ...
Regiana Yoshika Dewantari, Nyoman Suparta, Budi Rahayu Tanama Putri   +2 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 EFFECT OF TYPE OF FEED AND SLAUGHTER AGE ON THE PERFORMANCES AND CARCASS CHARACTERISTIC OF MALE ARAB CHICKEN [PDF]

, 2009
An experiment was conducted to evaluate the effect of type of feed and slaughter age on the performances and carcass characteristics of male Arab chicken.
Maryam, Maryam, Suryanto, E, Santosa, R. (R), Suryanto, E. (E), Santosa, R, Sasongko, H, Sasongko, H. (H), Maryam, M. (M)   +7 more
core   +1 more source