Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Ammar Ayachi"'
Publikováno v:
Revista Científica, Vol 33, Iss 1 (2023)
Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. A
Externí odkaz:
https://doaj.org/article/a4b97be17cc349268c18cf0546609700
Autor:
Mohamed Baali, Mohamed Lounis, Hanan Laidouci Al Amir, Ammar Ayachi, Ahcen Hakem, Ahmed Kassah-Laouar
Publikováno v:
Veterinary World, Vol 13, Iss 6, Pp 1221-1228 (2020)
Aim: The current study was carried out to determine the prevalence, seasonality, and antimicrobial profile of thermotolerant Campylobacter isolated from broiler chickens in Batna, East Algeria, from June 2016 to June 2018. Materials and Methods: A
Externí odkaz:
https://doaj.org/article/828368ec67954dc48fcaf260fb63fc2a
Publikováno v:
Veterinary Research Forum, Vol 4, Iss 4, Pp 273-275 (2014)
Camel trypanosomosis is a life-threatening disease in the camel species and responsible for severe economic losses either in milk or meat productions. This study was carried out on the south-east area of Algeria on 100 camels of various ages and eith
Externí odkaz:
https://doaj.org/article/554b9880cb59471db9c67222287b4540
Publikováno v:
Veterinary World, Vol 5, Iss 12.000, Pp 709-712 (2012)
Aim: The present study was undertaken to know the seroprevalence of Mycoplasma synoviae (MS) and Mycoplasma gallisepticum (MG) in broiler and layer chickens in the area of Batna, eastern Algeria. This investigation was conducted during the period fro
Externí odkaz:
https://doaj.org/article/0ab7a895f7b24c0783bcc1f7bd3d2347
Publikováno v:
Veterinarska stanica. 52:429-437
The latest available data indicate that since 2018, poultry has been the most widely consumed meat in the world. However, poultry meat is frequently highly contaminated with microorganisms. Total viable count (TVC), which is also called total aerobic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b92febd890e570b0e38ba2345c6dca37
https://doi.org/10.46419/vs.52.4.3
https://doi.org/10.46419/vs.52.4.3
Publikováno v:
Meat Technology. 62:121-129
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d69095ab9c2158b169df3b69385faa8
https://doi.org/10.18485/meattech.2021.62.2.5
https://doi.org/10.18485/meattech.2021.62.2.5
Publikováno v:
African Journal of Microbiology Research. 14:436-446
This study aims to assess the impact of the use of treated wastewater (without chlorination) in farming and dairy cattle breeding. Milk samples were collected from a farm in northeastern Algeria. The treated wastewater from the treatment plant is use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::224ec58d8d3db48724c6c7cddf4dc6ca
https://doi.org/10.5897/ajmr2020.9325
https://doi.org/10.5897/ajmr2020.9325
Publikováno v:
Veterinarska stanica. 51:463-470
Poultry meat is the primary meat consumed in Algeria, surpassing sheep and beef in the 1980s. However, this product is often at risk of being contaminated by Salmonella. Salmonellosis is a foodborne disease with tens of millions of human cases estima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e5f5722c519f1abb6e3c574e4b1b878
https://doi.org/10.46419/vs.51.4.4
https://doi.org/10.46419/vs.51.4.4
Publikováno v:
Tropical Animal Health and Production. 52:283-292
Thirty dairy farms were selected for this study; the first objective of our study was to investigate the prevalence of subclinical bovine mastitis (SCM) in Eastern Algeria, from 600 lactating cows, and to identify potential risk factors associated wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7097f1270f5a53664a2e6040d81dfee7
https://doi.org/10.1007/s11250-019-02015-9
https://doi.org/10.1007/s11250-019-02015-9
Publikováno v:
Meat Technology. 60:24-29
Cachir sums up the whole charcuterie tradition Algerian is a product manufactured under the hygienic conditions imposed by the authorities to groups of meat processing trades. This meat product is made from beef or chicken, and is often seasoned with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aaefe7f384f3a3a201d90381cc7a534
https://doi.org/10.18485/meattech.2019.60.1.4
https://doi.org/10.18485/meattech.2019.60.1.4