In a bid to study consumers preference and perception of the different types of meat among staff and students of the University of Ibadan, a well structured questionnaire was administered to 370 randomly sampled respondents staff and students of the University. The respondents belong to different categories within the university: Non Academic Staff Union 17 (4.6%); Senior Staff Association of N...

the aim of this study was to investigate the effects of preslaughter shackling durations on some blood parameters, breast and thigh meat quality traits, and muscle metabolites in broilers. the effects of shackling were determined in a group of ross 308 broilers (240 birds) aged 42 days. four shackling treatments were used in experimental tests: shackling of broilers for 10 (group g10; as contro...

A number of studies have reported that intake of red meat or meat cooked at high temperatures is associated with increased risk of breast cancer, but other studies have shown no association. We assessed the association between meat, meat-cooking methods, and meat-mutagen intake and postmenopausal breast cancer in the NIH-AARP Diet and Health Study cohort of 120,755 postmenopausal women who comp...

Meat source fraud and adulteration scandals have led to consumer demands for accurate meat identification methods. Nucleotide amplification assays have been proposed as an alternative method to protein-based assays for meat identification. In this study, we designed Loop-mediated isothermal amplification (LAMP) assays targeting species-specific mitochondrial DNA to identify and discriminate eig...

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C f...

The diet is the main rout of exposer heavy metals; therefore evaluation these metals in human’s dietary intake important. study examined concentration some residues (copper, Arsenic and Lead ) different poultry products such as chicken frozen thigh breast muscle originating from Brazil Turkey, Etimad Shemal local company muscle, quail well eggs. results indicated that highest concentrations Cop...

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%,...

Pale, soft, and exudative (PSE) meat is a growing problem in the turkey industry and has been associated with processing conditions such as slow carcass chilling. The development of PSE meat is caused by protein denaturation resulting from a rapid rate of pH decline early postmortem (PM) while carcass temperatures are still elevated. This research was conducted to determine the relationship of ...

Turkey Meat as Source of CC9/ CC398 Methicillin-Resistant Staphylococcus aureus in Humans? TO THE EDITOR—Livestock-associated methicillin-resistant Staphylococcus aure-us (MRSA) of clonal complex (CC) 398 were first reported to cause severe infections in humans in 2005 [1]. Direct animal exposure is considered the most effective means of MRSA CC398 transmission from livestock to humans. However...