نتایج جستجو برای: chicken meat

تعداد نتایج: 65158  

2017
Dinesh D. Jayasena, Dong U. Ahn, K. C. Nam, Cheorun Jo,

Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several preand post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the developmen...

Journal: :Poultry science 2009
H Tang, Y Z Gong, C X Wu, J Jiang, Y Wang, K Li,

The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at ...

2016
A. Sundaresan, M. Babu, D. Thyagarajan, C. Pandian,

A study was conducted for six weeks period to evaluate the effect of meat byproduct Sinews on commercial broiler performance in a total of 270 unsexed Vencobb chicks. The experimental feeds were prepared by including sinews at zero per cent (controlT1), 2 per cent (T2) and 4 per cent (T3) level in the feed. Addition of two per cent inclusion of Sinews in broiler chicken diet did not showed sign...

Journal: :Food Microbiology 2011
EstefaníaNoriega, GilbertShama, AdrianaLaca, MarioDíaz, Michael G.Kong,

Journal: :Poultry science 2003
S M Lonergan, N Deeb, C A Fedler, S J Lamont,

The objective of this project was to examine the diversity of breast meat composition and quality traits among unique resource populations. Birds from 5 groups (inbred Leghorn, inbred Fayoumi, commercial broilers, F5 broiler-inbred Leghorn cross, and F5 broiler-inbred Fayoumi cross) were utilized. Contemporary stocks (broilers, inbreds, and crosses) were grown in a single house but in separate ...

2008
Géraldine Parnaud, Ginette Peiffer, Sylviane Taché, Denis E. Corpet,

High intake of red meat or processed meat is associated with increased risk of colon cancer. In contrast, consumption of white meat (chicken) is not associated with risk and might even reduce the occurrence of colorectal cancer. We speculated that a diet containing beef or bacon would increase and a diet containing chicken would decrease colon carcinogenesis in rats. One hundred female Fischer ...

2015
Eriko MAEDA, Koichi MURAKAMI, Nobuyuki SERA, Kenitiro ITO, Shuji FUJIMOTO,

Escherichia albertii occasionally causes food-borne outbreaks of gastroenteritis in humans; however, little is known about the vehicle of transmission. To screen retail chicken products for the presence of E. albertii, 104 retail chicken products were investigated. Portions of enrichment cultures that were PCR-positive for E. albertii (n=3) were sub-cultured on agar medium. Only 2 strains obtai...

Journal: :Poultry science 1998
C L Sandusky, J L Heath,

Instrument values were compared to sensory perception of ground breast and thigh meat color. Different patty thicknesses (0.5, 1.5, and 2.0) and background colors (white, pink, green, and gray), previously found to cause differences in instrument-measured color, were used. Sensory descriptive analysis scores for lightness, hue, and chroma were compared to instrument-measured L* values, hue, and...

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