The objective of this study was to determine the influence of dietary conjugated linoleic acid (CLA) on lipid oxidation, volatile profiles, and sensory characteristics of irradiated cooked chicken meat. Forty-eight 27-wk-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5, or 5.0% CLA. After 12 wk of feeding trial, hens were slaughtered, and boneless, skinless breast and thigh muscle...

This work was investigated the protein solubility properties of meat from chicken in different body part. The effects of fresh and freezing condition were studied on the protein solubility as a functional property of slaughter and non slaughtering chicken meat. Solubility of proteins was significantly reduced for slaughtering fresh meat and in contrast, non slaughtering fresh meat shows the hig...

In a bid to study consumers preference and perception of the different types of meat among staff and students of the University of Ibadan, a well structured questionnaire was administered to 370 randomly sampled respondents staff and students of the University. The respondents belong to different categories within the university: Non Academic Staff Union 17 (4.6%); Senior Staff Association of N...

The food of animal origin is often involved in salmonellosis outbreaks; contamination with Salmonella can begin on breeding sites during meat processing and the distribution channels. A total of 2,592 samples of chicken, pork and beef ground meat (864 samples of each type) acquired in travelling markets and supermarkets located in the Iztapalapa delegation of Mexico City were analyzed. (Salmone...

abstract increase in aquatics demand is one of the major goals for production policies. hence analysis of demand structure and aquatics consumption patterns is very applicative and useful for policy makers. using the almost ideal demand system (a.i.d.s), the demand function for types of aquatics and chicken meat in urban and rural societies in kerman city were estimated. applying time series da...

The natural world contains a rich and ever-changing landscape of sensory information. To survive, an organism must be able to flexibly and rapidly locate the most relevant sources of information at any time. Humans and non-human primates exploit regularities in the spatial distribution of relevant stimuli (targets) to improve detection at locations of high target probability. Is the ability to ...

A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinles...

In this paper, authors summarise studies refferering to enrichment of breast and thigh muscles with carnosine that has an important function in physiological processes. Research shown improves quality chicken meat. By adding amino acids β-alanine L-histidine chickens’ feed, synthesizes skeletal muscles, brain, heart muscle olfactory receptor cells. It been determined the content depends on type...

Amino acid, Fatty acid, Meat, Freezing. Due to the effect of cold treatment on the amino acid profile of meat has not sufficiently studied. This study aimed to study the effect of freezing temperature and duration of frozen storage on amino acid profile and fatty acid pattern in imported beef meat, local beef meat, chicken breast and Nile tilapia fish. The effect of freezing on lipid and protei...