Four experiments were conducted to determine the effects of electrical stunning and decapitation on bird activity as well as carcass and meat quality. In Experiment 1, broilers were subjected to one of four stunning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of ...

background toxoplasma gondii is an obligate, intracellular parasite, which is widely spread in the world. the parasite is able to infect all warm-blooded hosts including human.the infection occures via consumption of food or water containing oocytes, eatingundercooked meats containing tissue cysts, and placenta. undercooked meat consumption is one of the most important ways of toxoplasma transm...

The present experiment was conducted to evaluate the ability of the U.S. Meat Animal Research Center's beef carcass image analysis system to predict calculated yield grade, longissimus muscle area, preliminary yield grade, adjusted preliminary yield grade, and marbling score under commercial beef processing conditions. In two commercial beef-processing facilities, image analysis was conducted o...

This study aimed to pave the way for industrialization of deer-based meat products. Hamburger steak prepared using deer as an alternative pork a raw material was evaluated yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH all test groups found be within range 5.7-5.8, with no significant differences based on meat. venison hamburger treatment significant...

Abstract The presentation will correlate mostly to pet food and cover the fundamentals freeze drying, importance of recipe development, different freeze-drying applications, product yield factors for advantages parameters key aspects dryers, some examples meat drying profiles trends.

One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white st...