Consumer interest in free-range and organic poultry is growing. An experiment was conducted to assess the impact of alternative genotype and production systems on the sensory attributes of chicken meat. Specifically, a slow-growing genotype and a fast-growing genotype were raised for 91 and 63 d. The slow-growing birds were placed before the fast-growing birds to achieve a similar final BW at p...

The objective was to determine if encapsulation would improve the antioxidative property of phosphate in cooked muscle foods. Encapsulation of phosphate was done to protect the phosphate from endogenous phosphatases during the raw meat manufacturing steps. An initial experiment involved incorporation of encapsulated phosphates (0.5% sodium tripolyphosphate, STP or 0.5% sodium acid pyrophosphate...

The growth of Listeria monocytogenes in further-processed meat products has become a major concern and an important food safety issue. The meat and poultry industries have incorporated interventions such as organic acids in marinades to inhibit the growth of L. monocytogenes. In this study, organic acids were utilized in the raw product and as a postcook dip to determine their inhibitory effect...

Using annual serologic surveillance data from all poultry farms in the Netherlands during 2007-2013, we quantified the risk for the introduction of low pathogenicity avian influenza virus (LPAIV) in different types of poultry production farms and putative spatial-environmental risk factors: distance from poultry farms to clay soil, waterways, and wild waterfowl areas. Outdoor-layer, turkey (mea...

The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohm...

Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, ...

the present study conducted to investigate the effect of energy sources and levels on performance and breast meat amino acids profile in cobb 500 broiler chicks. a total of 600 1-day-old cobb 500 broiler chicks with an average weight of 39 ± 0.50 g were randomly divided into five treatments. each treatment was further divided into four replicates. chicks were fed a basal diet based on corn and ...

The aim of this study was to describe meat quality and carcass characteristics of the Padovana breed of chicken. The Padovana chicken is a historical fancy breed found in the Veneto region of Italy and produces meat that is typical to some local markets. The experiment reported here involved 60 chickens reared in an organic production system where housing was an indoor pen with access to a gras...

BACKGROUND Adolescence may be a period of increased susceptibility to breast cancer due to regular division of undifferentiated cells that occurs between puberty and first birth. Red meat consumption during early adult life has been associated with breast cancer, but intake during adolescence has not been examined prospectively. We aimed to assess the relationship between red meat intake during...