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High dietary concentrations of methionine reduce the selenium content, glutathione peroxidase activity and oxidative stability of chicken meat
surplus of methionine selenium chicken diet meat quality performance male broiler
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2015/6/9
Three experiments (EXP) were conducted using two hundred seventy male chicks Ross 308 in each (90 cockerels per treatment; 3 replications, 30 chickens per pen) for 42, 38 and 35 days. The basal diets ...
Variation in fatty acids in chicken meat as a result of a lupin-containing diet
broiler lupin breast meat thigh meat fat PUFA
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2015/6/8
This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lu...
Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
chicken meat organoleptic properties linseed oil PUFA
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2015/6/5
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat
chicken meat fatty acids linseed oils functional food
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2015/3/17
: Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat
were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atala...
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
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2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Mechanically Deboned Chicken Meat Hydrolysates Gel Properties Lipid Oxidation
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2016/5/16
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Ala...
Flavour Chemistry of Chicken Meat: A Review
Maillard Reaction Lipid Oxidation Heterocyclic Compounds
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2016/5/11
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem fac...
Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Staphylococcus spp. Enterococcus spp. susceptibility test identification antibiotic
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2014/2/24
We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strain...
Spoilage of Chilled Chicken Meat and Liver by Psychrophilic Lipase
Psychrophilic Lipase Chicken Meat
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2016/5/31
In this study, the food spoilage by the action of psychrophilic lipase has been investigated with respect to chicken meat and liver, which are stored at chilling temperatures in many places like the s...
Influence of Dietary Conjugated Linoleic Acid and Its Combination with Flaxseed Oil or Fish Oil on Saturated Fatty Acid and n-3 to n-6 Fatty Acid Ratio in Broiler Chicken Meat
Broiler Chicken Conjugated Linoleic Acid Fish Oil Flaxseed Oil Omega Fatty Acid
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2016/5/6
This study examined the effect of CLA, flaxseed oil and fish oil and their combination forms on crude fat of liver and fatty acid profiles of liver, breast and thigh meat in broiler chicks. A total of...
Radiation Sensitivities of Listeria monocytogenes Isolated from Chicken Meat and Their Growth at Refrigeration Temperatures
refrigeration temperature chicken meat food-borne disease
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2010/11/24
Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the p...
Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage
Chicken dietary supplementations meat quality
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2010/9/30
This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum) and vitamin E supplementation with water on the meat quality parameters of broiler chi...
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
lipid oxidation myoglobin heme iron salt rancidity
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2014/2/27
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 ox...
Porosity of Deep Fat Fried Breaded Chicken Meat
porosity oil absorption deep fat frying chicken meat
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2010/3/24
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have...
Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure
Chicken Meat Campylobacter spp. Poultry-Processing Plant
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2009/4/8
Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure.