Results 81 to 90 of about 61,846 (203)
Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat
, 2020 Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as ...
Suryanto, Edi +2 more
core +2 more sources
Physicochemical and Functional Properties of Chicken Meat
, 2015 The physicochemical and functional properties of chicken meat under commercial processing in Serbia were studied. Samples (n = 48) of broiler breast and thigh muscles from two farms during 2012 were collected for subsequent meat quality analyses.
Jakovac-Strajn, Breda +5 more
core +1 more source
Food Science of Animal Resources, 2017 This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted ...
Hee Soo Lee +4 more
doaj +1 more source
Factors Affecting Cooked Chicken Meat Flavour: A Review
, 2013 Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several ...
Ahn, D. U. +6 more
core +2 more sources
[Cholesterol content in chicken meat and chicken products].
Archivos latinoamericanos de nutricion, 1998 High cholesterol saturated lipids ingestion has been linked to the increment of coronary diseases, particularly atherosclerosis. In this study, samples of viscera and chicken meat, as well as manufactured chicken products are characterized from the point of view of their sterol content, specially cholesterol, with the purpose to determine their ...
A M, Rincón +3 more
openaire +1 more source
Estimation of Supply and Demand Models for Chicken Meat in Turkey
, 2004 Chicken meat supply and demand models were estimated to determine the factors affecting the quantities supplied and demanded by using the tine series data of 1983-1998 period, when Turkey's economy was in transition to free market.
Okan Demir +5 more
core +1 more source
Estimating Chicken Meat Productions of Leader Countries for 2019-2025 Years
, 2023 : The study predicted chicken meat production in 2019-2025 period for the leading chicken-producing countries with the help of the 1961-2018 Food and Agriculture Organization (FAO) data since chicken meat consumption is so high worldwide.
Ahmet Semih Uzundumlu (12782362) +1 more
core +1 more source
CONSUMER'S PERCEPTION OF CHICKEN MEAT QUALITY
, 2007 Potrošnja svježeg mesa u nas u 2005. godini iznosi 52 kg po članu kućanstva od čega se najviše konzumira meso peradi (19,61 kg). Istraživanje predodžbe potrošača o kakvoći pilećeg mesa provedeno je na 500 ispitanika u pet Slavonskih županija.
Gajčević, Zlata +9 more
core +1 more source
Assessment of fat quality during storage chicken meat [PDF]
, 2012 The aim of study was assessment of fat quality in chicken meat during storage. The experiment verified the quality of fat as the fat acid number. The experiment was performed on the final fattening type of chickens ROSS 308.
Tkáčová, Jana, Angelovičová, Maria
core +1 more source
Industrial chicken meat and the Good Life in Bolivia
, 2016 The consumption of industrially produced chicken meat has been on the rise in Bolivia, at the same time as the philosophy of Vivir Bien has gained national and international attention.
Kollnig, Sarah,, Lund University.
core +1 more source