Zobrazeno 1 - 10
of 5 118
pro vyhledávání: '"CHICKEN MEAT"'
Autor:
Maria Vittoria Tignani, Giulia Secci, Elisa Angelucci, Adja Cristina Lira de Medeiros, Lina Fernanda Pulido Rodriguez, Alice Cartoni Mancinelli, Simona Mattioli, Giuliana Parisi, Cesare Castellini, Alessandro Dal Bosco
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 1204-1219 (2024)
The poultry industry stands as a cornerstone in securing global food stability, both in the present and foreseeable future. To continue to uphold this critical role, the exploration of innovative, low-input feed sources is imperative. Hemp emerges as
Externí odkaz:
https://doaj.org/article/716b6a710272499fa5279fc84cf2251a
Autor:
Huanxian Cui, Yongli Wang, Yuting Zhu, Xiaojing Liu, Lu Liu, Jie Wang, Xiaodong Tan, Yidong Wang, Siyuan Xing, Na Luo, Li Liu, Ranran Liu, Maiqing Zheng, Guiping Zhao, Jie Wen
Publikováno v:
Journal of Advanced Research, Vol 65, Iss , Pp 19-31 (2024)
Introduction: The proportion of animal based foods in daily diet of consumers is constantly increasing, with chicken being highly favored due to its high protein and low fat characteristics. The consumption of chicken around the world is steadily inc
Externí odkaz:
https://doaj.org/article/51f4a3f37da9413e86e4aaa20e0128d9
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 134-142 (2024)
ABSTRACT Chicken meat is a food that is easily damaged, so preservation was required to maintain the quality of the meat both physically, chemically, and microbiologically. One way is to use galangal, which contains phenols, flavonoids, and terpen
Externí odkaz:
https://doaj.org/article/234018a5d59b49b2bfef17eeabf9dea3
Publikováno v:
Annals of Microbiology, Vol 74, Iss 1, Pp 1-14 (2024)
Abstract Background Staphylococcus aureus, a Gram-positive bacterium, poses a significant threat to public health and food safety due to its virulence and its ability to develop antimicrobial resistance (AMR). Moreover, S. aureus can form biofilms in
Externí odkaz:
https://doaj.org/article/80687d069c714b9ba3f46c2e3de18e43
Autor:
Bassant Ashraf El-Saeed, Hend Ali Elshebrawy, Amira Ibrahim Zakaria, Adel Abdelkhalek, Khalid Ibrahim Sallam
Publikováno v:
Annals of Clinical Microbiology and Antimicrobials, Vol 23, Iss 1, Pp 1-20 (2024)
Abstract Objectives The emergence of multidrug-resistant (MDR) Salmonella strains, especially resistant ones toward critically important antimicrobial classes such as fluoroquinolones and third- and fourth-generation cephalosporins, is a growing publ
Externí odkaz:
https://doaj.org/article/a47d53dad25444ae8378dd2c7e13643e
Autor:
Susiana Purwantisari, Siti Nur Jannah, Dzakiyya Nabilla Fikri, Sukma Aulia Wulandari, Eflita Yohana, Budi Setiyana, Anindya Ardiansari, Daffa Ikhlasul Amal, Hermawan Dwi Ariyanto
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 2, Pp 194-202 (2024)
This research focused on the evaluation of raw broiler chicken meat texture and pathogenic antibacterial effect under the treatment of grade 2 coconut-shell liquid smoke (CSLS) as a food preservative. Compound identification of grade 2 CSLS was condu
Externí odkaz:
https://doaj.org/article/2b6bc3ae8b134348aa3781b3c1b5b689
Publikováno v:
Exploratory Animal and Medical Research, Vol 14, Iss 1, Pp 107-111 (2024)
A Gas chromatography-electron capture detector-based analytical technique for the detection of deltamethrin residues in chicken meat samples was standardized and validated in the present study. Deltamethrin was extracted from the chicken meat matrix
Externí odkaz:
https://doaj.org/article/43e74e75d2874081b6a6f381f9edce66
Publikováno v:
Journal of Veterinary Research, Vol 68, Iss 2, Pp 223-232 (2024)
The occurrence of pesticide residues in animal products deserves attention because of the contamination by environmental pollutants and pesticides that may be present in the food that animals are fed. The goal of this work was the validation of a met
Externí odkaz:
https://doaj.org/article/cf57ef804dd94853bf9ee1bbbbfe95ee
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 25-31 (2024)
In order to explore the effects of cooking pressure and holding time on the structure of chicken myofibrillar protein eggs, in this study, chicken breast meat was used as the main raw material, and atmospheric pressure, micro-pressure (4 kPa) and hig
Externí odkaz:
https://doaj.org/article/232f631638f64e349f501d9b08d122fb
Autor:
Opeyemi Rachel Faloye, Olajide Philip Sobukola, Taofeek Akinyemi Shittu, Hakeem Adegoke Bakare, Adebukola Tolulope Omidiran, Florence Adeola Akinlade, Oluwaseun Peter Bamidele
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating usin
Externí odkaz:
https://doaj.org/article/4e908fa424db4a35969d32a55d76530d