conclusions these results show that retail meat and vegetables can serve as a reservoir of multiple antimicrobial resistant salmonella and can probably be a potential route of transmission of these pathogens into human population. results the prevalence of salmonella in retail pork, chicken meat, and fresh vegetables were 82% (34/41), 67.5% (27/40), and 46% (37/80), respectively. the salmonella...

Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364–375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxida...

The fraudulent practice of cheap meat in costly meat is common nowadays. Therefore, there is need of precise identification of the meat species. We included in our study dog meat, as it is the most easily available cheap meat for adulteration. For specific identification of origin of meat animal species, we evaluated the common meat animal species including dog meat by PCR –RFLP technique. All ...

Introduction: The aim of the present study was to determine the levels of alpha particles and heavy metals contamination in the meat products consumed in Najaf, Iraq. Moreover, this study was also targeted toward comparing the results with those in the literature and making appropriate conclusion and recommendations. Material and Methods: This study determined the track of alpha particles and ...

BACKGROUND The goal of our study was to evaluate the effects of different medicinal herbs rich in polyphenol (Lemon balm, Sage, St. John's wort and Small-flowered Willowherb) used as dietary supplements on bioaccumulation of some essential metals (Fe, Mn, Zn and Cu) in different chicken meats (liver, legs and breast). RESULTS In different type of chicken meats (liver, legs and breast) from ch...

Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...

The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2  2 factorial experiment. The results from microscopic appearance, microscopy, SEM, consistency, solubility, X-ray diffractometry, SDS-Page showed changes in microstructural, textural and molecular weight of ...

The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human...

Evidence suggests that there is variation in support for specific chicken farming practices amongst stakeholder groups, and this should be explored in more detail to understand the nature of these differences and work towards convergence. Online focus groups were used to assess attitudes to animal welfare in meat chicken farming in this pilot study. Across six online chats, 25 participants (gen...

FARMER-DRIVEN RESEARCH ON VILLAGE CHICKEN PRODUCTION IN SANYATI, ZIMBABWE. Studies on village chicken production in Sanyati, Zimbabwe, were initiated in 1998. The objective was, in cooperation with the farmers, to find means to improve chicken production by decreasing mortality and increasing growth. The aim is that more chickens should reach slaughter weight. Thus, household consumption and in...