Results 51 to 60 of about 61,846 (203)

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

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
Selle, Peter Henry
core  

Current Technological Approach for Chicken Meat Freshness Evaluation: A Review

, 2023
Chicken meat is the most widely consumed commodity by the public because it contains high protein and low fat. The freshness of food needs to be considered by producers and consumers.
F Novianti, S I Kuala, R I Tribowo, N D Susanti, I F Apriyanto, P B Purwandoko   +5 more
core   +1 more source

Detection and Inhibition of Clostridium perfringens by Cocktail of Star Anise and Thymus Extracts in Chicken Meat Products [PDF]

Background: The presence of C. perfringens in chicken meat products leads to significant economic losses for the industry and is associated with human food poisoning.
Ibrahim M. Rabah, Ahmed M. Sulaiman, Sulaiman, Ahmed M., Salama, Mahmoud S. A., Ahmed M. El-Mesallamy, Ahmed R. Mahmoud, Hamad, Gamal M. [0000-0002-8910-4038], Hesham E. A. Abdelfttah, Shenoda Gaber Monir Henry, Henry, Shenoda Gaber Monir, Sara M. Gaber, El-Mesallamy, Ahmed M., Hany S. Abdel Raoof, Raoof, Hany S. Abdel, El-Rokh, Gamal E. A., Gaber, Sara M., Mahmoud S. A. Salama, Gamal E. A. El-Rokh, Rabah, Ibrahim M., Mehany, Taha [0000-0001-7960-7558], Elshaer, Samy E., Gamal M. Hamad, Ramadan, Nadia H. A., Mahmoud, Ahmed R., Abdelfttah, Hesham E. A., Taha Mehany, Samy E. Elshaer, Nadia H. A. Ramadan   +27 more
core   +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

Detection of Salmonella typhimurium in retail chicken meat and chicken giblets [PDF]

Asian Pacific Journal of Tropical Biomedicine, 2013
To detect Salmonella typhimurium (S. typhimurium), one of the most frequently isolated serovars from food borne outbreaks throughout the world, in retail raw chicken meat and giblets.One hundred samples of retail raw chicken meat and giblets (Liver, heart and gizzard) which were collected from Assiut city markets for detection of the organism and by ...
openaire   +2 more sources

Analysis of Factors that Influence the Demand for Local Chicken Meat in Indonesia [PDF]

, 2020
This research is a secondary data and uses time series data on the demand for local chicken meat in Indonesia during the period 1997-2016. This research takes the title: "Analysis of the factors that affect demand for local chicken meat in Indonesia ...
SYAHREZA, Muhammad
core  

Isolation and identification of pseudomonas species in meat and meat product and cold storage depots [PDF]

Eurasian Journal of Veterinary Sciences
Aim: This study was carried out to determine the microbiological quality characteristics of retail meat and meat products Materials and Methods: Totally 166 meat and meat products samples included boneless meat, minced meat, sausage, chicken tight ...
İbrahim Mustafa Akan, Ümit Gürbüz
doaj  

SOCIALIZATION OF GIVING GINGER TO REDUCING PATHOGENIC AND FOOD-DESTROYING BACTERIA IN CHICKEN MEAT: SOCIALIZATION OF GIVING GINGER TO REDUCING PATHOGENIC AND FOOD-DESTROYING BACTERIA IN CHICKEN MEAT

, 2022
Broiler chicken meat is a food source of animal origin that is widely consumed in Indonesia. The affordable price makes the demand for broiler chicken meat increasing.
Siregar, Saadah, Rahayu, Asvia, Rizky, Vincentia Ade, Krisdianilo, Visensius   +3 more
core   +2 more sources

Comparison of antibiotic resistance pattern among Enteropathogenic bacteria isolated from broiler and backyard chicken meat

Journal of the Indonesian Tropical Animal Agriculture, 2019
This study aimed to compare the antibiotic resistance patterns among original Enterobacteriaceae isolates from broiler and backyard chicken meats in Surabaya, Indonesia, isolated in 2016-2017.
R. Yulistiani, D. Praseptiangga, S. Supyani, S. Sudibya   +3 more
doaj   +1 more source