a foodstuff response evaluating at different forces such as shear, compress, tensile and chewing force is in fact product texture evaluating which is relying on rheological characteristic. in this research, the relaxation behavior of various chicken parts was perused based on generalized maxwell model at different regimes. the effects of three types of treatments as control (without additives),...

The main research objective of the work was to demonstrate that low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties are more favorable compared corresponding features obtained by conventional methods used in closed-type mass catering establishments, example chicken breast. In addition, aim higher storage ...

this study was conducted to determine the prevalence of salmonellae contamination of chicken carcasses in slaughterhouses in central iran (yazd province). 435 samples were obtained from liver, breast— before and after chilling—and bacteriological and serological examinations were done. the results showed that the rate of contamination of liver, breast meat—before and after chiller—were 8.1, 18....

Past studies have disclosed the fact that the virus of the Rous sarcoma of chickens can be adapted to alien species of birds provided, first, that young or newborn individuals be injected with the tumor material (2, 3) and second, that this tumor had been grown in chickens of a certain age (4). By fulfilling these requirements, several other duck strains of chicken tumors have been obtained. Th...

The aim of this paper was to examine the influence of sex, age and nutrition system on mass and yield of major parts in broiler chicken carcass from different genotypes. Research material was one-day chicken of Hubbard Classic and Cobb 500 genotypes fattened 49 days in production conditions. The chicken used two nutrition systems. The first nutrition system had higher level of energy and E : P ...

this experiment was conducted to determin the effect of 25(h)d3 and k3 vitamins on immune system of ross 308 broiler chicken in a completely randomized design with a 3×4 factorial arrangement with four replicates and 16 observation per replicate. treatments included vitamine d3 (0, 0.4, 0.6 and 0.8 μg) and vitamin k3 (0, 2 and 6 μg). on day 180 g incubation 0.5 ml of treatment solution was inju...

The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, Alcaligenes faecalis subsp. faecalis, Bacillus cereus, Bacillus subtilis, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Lactobacillus alimentarius, Lactobacillus curvatus, Leucono...

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages...

This study was conducted to determine the prevalence of Salmonellae contamination of chicken carcasses in slaughterhouses in central Iran (Yazd province). 435 samples were obtained from liver, breast— before and after chilling—and bacteriological and serological examinations were done. The results showed that the rate of contamination of liver, breast meat—before and after chiller—were 8.1, 18....