The aim of the work was to determine the effect of potassium iodide on quantitative and qualitative changes of thiamine during thermal processing (cooking) and storage of turkey meatballs. It was found that cooking resulted in 50% loss of total thiamine. Cool storage increased the losses by about 18%, while the use of the –18°C temperature for 30 days caused about 10% loss of the total thiamine...

A study was undertaken to determine effect of nutritional value of Melon husk (MH) and Palm oil slurry (POS) on quality of chevon obtained from West African Dwarf (WAD) goats fed finishing diets as follows: diet 1(0% MH, 0% POS); diet 2 (50% MH, 0% POS); diet 3 (0% MH, 50% POS) and diet 4 (50% MH, 50% POS), along with Panicum maximum as basal diet for all dietary treatment groups. After 60 days...

determination of the body composition weight due to the growing ostrich farms in iran is a beneficial subject. it is so important for dependent industries to know the effects of sex and slaughter conditions on carcass quality. in present study, the mean value for hot yield (55.93%) was higher than cold yield (54.70%). blood, feather and skin were evaluated as the maximum and the hide as the min...

BACKGROUND Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD A total of 60 breast fillets were randomly selected, evaluate...

OBJECTIVE To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. DESIGN Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed i...

in this study, ice-glazing process of frozen shrimp by chitosan was applied to protect the frozen shrimp from undesirable chemical and physical changes. the effects of 2% chitosan solution glazing on quality of whole, raw and cooked (without head, tail and shell) shrimps stored at -18±2ºc for 6 months were investigated and compared with water glazing, sodium metabisulfite treatment control. gla...

One hundred seventy-seven pigs were used to determine the interaction effects of fasting and length of transport prior to harvest on pork muscle quality. The study design was a 2 x 2 x 3 factorial, which involved two genetic sources, fasting (F) or no fasting (N) of pigs 48-h prior to harvest, and three transport times (0.5, 2.5, or 8.0 h) on a semitrailer to the packing plant. Genetic source w...

a study was undertaken to determine effect of nutritional value of melon husk (mh) and palm oil slurry (pos) on quality of chevon obtained from west african dwarf (wad) goats fed finishing diets as follows: diet 1(0% mh, 0% pos); diet 2 (50% mh, 0% pos); diet 3 (0% mh, 50% pos) and diet 4 (50% mh, 50% pos), along with panicum maximum as basal diet for all dietary treatment groups. after 60 days...

S OF PAPERS 199 shallow Al pan using a standard oven (163C) to an 85C internal breast. Prior to freezing, all crop and body cavities had been filled with bread cubes having 50% added water by weight to increase RTW by 20%. Each of 4 treatments involved 7 RTC carcasses: 7 thawed to +5C when cooking was initiated with frozen repetitions at -5, -15 and -25 to enable regression analysis. Time to at...