منابع مشابه
Functionality of Poultry Meat
Functional foods are foods enriched with single ingredients, which influence 1 or more functions of the consumer in a favorable way, exceeding the effects of normal adequate nutrition. Consumers can expect health benefits from these products. The production of functional poultry meat is a promising future perspective, although the market share of such products will be small. The objective of th...
متن کاملClostridium difficile in poultry and poultry meat.
The incidence and severity of disease associated with toxigenic Clostridium difficile have increased in hospitals in North America from the emergence of newer, more virulent strains. Toxigenic C. difficile has been isolated from food animals and retail meat with potential implications of transfer to human beings. The objective of the present study was to determine the prevalence of toxigenic C....
متن کاملAntibiotics in Poultry Meat Preservation
Anon. 1955a Continuous tomato juice drying tests successful. Western Canner and Packer, 47, No. 7, 16. Anon. 1955b Superior dehydrated juices from continuous vacuum process. Food Eng., 27, No. 3, 71-73, 164. CAMPBELL, W. L., PROCTOR, B. E., AND SLUDER, J. C. 1945 Supplemental Research Report on QMC Contract Projects for the Period July 1 through October 31, 1945. Mass. Inst. Technol., Cambridge...
متن کاملOccurrence of Listeria Sp. in Raw Poultry Meat and Poultry Meat Products
The aim of the study was to determine the occurrence of Listeria sp. in poultry meat and poultry meat products and estimate the prevalence of L. monocytogenes strains producing listeriolysin O. No listeria strain was detected in any of 50 examined heat-treated products. These bacteria were present in 43 out of 70 samples of raw poultry meat and 6 of Listeria strains were defined as L. monocytog...
متن کاملFunctionality of Proteins in Meat Products
Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physical and sensory characteristics of raw and finished products. For example, in comminuted meats, the ability of a muscle mince to form a three-dimensional gel matrix, to emulsify fat, and to retain natural and added wat...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Applied Poultry Research
سال: 2007
ISSN: 1056-6171
DOI: 10.1093/japr/16.1.99