To determine the antioxidant effects of rice hull extract exposed to far-infrared radiation, the added extracts were compared with sesamol in cooked turkey breast. Rice hull extract showed antioxidant properties in cooked turkey breast by reducing lipid oxidation and volatile aldehydes. Far-infrared radiation increased significantly the antioxidant activities of rice hull extracts. Rice hull ex...

groups: those who have chicken meat only allergy [1,3] , and a second group, a subset of 'bird– egg syndrome' with allergies to chicken meat, egg yolks, and other bird allergens from serum and feathers [4,5]. The most reported symptoms of allergy to chicken meat are urticaria [6] , oral allergy syndrome [7] , and non-IgE mediated colitis [8]. A few cases of anaphylaxis due to chicken meat have ...

BACKGROUND Use of nitarsone, an arsenic-based poultry drug, may result in dietary exposures to inorganic arsenic (iAs) and other arsenic species. Nitarsone was withdrawn from the U.S. market in 2015, but its use in other countries may continue. OBJECTIVES We characterized the impact of nitarsone use on arsenic species in turkey meat and arsenic exposures among turkey consumers, and we estimat...

The present study was conducted to analyze the physico-chemical and colour properties of emu meat. The leg, back and breast portion along with a uniform mix of these three cuts were taken for evaluation of emu meat quality in respect to various physico-chemical parameters. The pH of breast meat was found significantly (P<0.05) lower than meat from leg and back portion. Water holding capacity of...

The concentrations of iron (Fe), copper (Cu), zinc (Zn), nickel (Ni), manganese (Mn), cadmium (Cd), lead (Pb) and chromium (Cr) in chicken meat, chicken gizzard and turkey meat consumed in southern Nigeria were determined after nitric acid/perchloric acid digestion using graphite furnace atomic absorption spectrophotometry. The order of the elements in the chicken meat, chicken gizzard and turk...

The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of sto...

Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is n...

Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry of further processed poultry meat. The low pH condition due to rapid glycolysis while the body temperature is still high leads to protein denaturation, causing pale color and reduced water-holding capacity. This condition impacts product yield and quality. These studies were designed to estimate the incidence of PSE b...

a total of 240 japanese quail chicks (1 d old) were used in a 42-d trial to study the effects of artichoke leaf powder and vitamin e on growth performance and meat quality. this experiment was performed as a completely randomized design with 4 replicates of 15 quails in each, using a 4×2 factorial arrangement with diet and gender as the main effects. four dietary treatments were formulated by a...