Consumers and customers typically reject fully-cooked chicken that has a red/bloody appearance even if the product is otherwise safe and wholesome. Unfortunately, chicken parts and whole bird products may exhibit this problem on a consistent basis. This study was conducted to intentionally induce a red/bloody appearance in fully-cooked chicken to create a model for studying methods to control t...

Allergy to poultry meat is rare and affects both children and adults. The prevalence of poultry meat allergy is unknown, but presumably is similar to that of red meat allergy. There is no close relationship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as primary (genuine) food allergy or as secondary food allergy resulting from cross-reactivity. Seco...

This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of ...

The purpose of this study was to determine the presence fluoroquinolones (enrofloxacin and ciprofloxacin) residues in fresh chicken meat evaluate its consumption risk adult population Indonesia. A total 55 chicken-meat samples were collected from Districts Malang Blitar, East Java Province, Indonesia, April 2017. Detections enrofloxacin ciprofloxacin carried out using high-performance liquid ch...

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular sp...

Structural and functional properties of the skeletal muscle determine the meat quality in agriculturally used animals. Post-mortem changes of these properties vary among individual animals and can eventually lead to occurrence of poor meat quality depending on environmental conditions at slaughter. In pigs, as well as in poultry species, the PSE meat condition [pale, soft, exudative meat] predo...

American Meat Science Association Risk assessment models of meat animal production and processing systems have great potential for assisting meat animal producers, meat animal processors, and regulatory agencies in making critical food safety decisions that impact public health. With the advent of computer software programs, such as @Risk (Palisade Corporation, Newfield, NY), that perform simul...

In Response: Giufrè et al. (1) responded to our recent article about the possibility of a food reservoir, specifi cally in retail chicken meat, for Escherichia coli causing human extraintestinal infections (2). They are not convinced by the data of “strong support” for the hypothesis that retail chicken meat could be a reservoir for these E. coli organisms and indicate that the observed proport...

demand for farm output is theoretically consistent with consumer demand and marketing performance. many studies have focused on demand interrelationships at the retail level, but not on the demand for farm output. in this study, derived demand elasticities of sheep, beef and chicken were estimated in a complete system of demand functions by seemingly unrelated regression estimator (sure) for th...