A study was conducted to investigate the effect of chilling method on broiler carcass skin color, moisture retention, breast fillet quality, and functionality. One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling, transported to the laboratory, weighed, and chilled by dry air or immersion in ice water. Postchill carcasses were weighed fo...

AQUI-S is a fish anesthetic/sedative that is approved for use in a number of countries throughout the world and has the potential for use in the United States. The active ingredient in AQUI-S is isoeugenol. A method for determining isoeugenol concentrations in edible fillet tissue is needed for regulatory purposes, including surveillance and potential use in studies fulfilling human food safety...

This report describes a study of the fatigue behavior of fillet welded joints stressed perpendicular to the weld line. The study included an experimental phase in which the stiess-life and cracking behavior of load and nonload carrying fillet weld joints was determined. This experimental study concentrated on the fatigue behavior in the transition region between high and low cycle fatigue 3 5 (...

Bacteriophage Listex P100 (phage P100) was approved by the U.S. Food and Drug Administration and U.S. Department of Agriculture's Food Safety and Inspection Service for Listeria monocytogenes control on both raw and ready-to-eat food products. In this article, we present the proof of concept on the influence of phage dose, phage contact time, and storage temperature on the listericidal activity...

ABSTRACT Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well easy prepare and ready consume, have led the emergence of new technologies. Among them, development based on ground beef fish mixtures are noteworthy. In this context, purpose study was develop from different rainbow trout tilapia fillet ...

The chemical composition of the meat from various cuts of poultry obtained from three commercial brands (brand I, II and III) of chicken from different processing plants available in the Saudi Arabian market were studied. Six raw meat samples of whole chicken and mixed portions (Breast fillet with skin, breast fillet without skin, drumsticks with skin, thigh cut skin on bone in and wings with s...