Zobrazeno 1 - 10
of 24
pro vyhledávání: '"T. C. Grey"'
Publikováno v:
International Journal of Food Science & Technology. 13:529-540
Summary The process of injection of 5% polyphosphate solution into the breast of broiler chickens under commercial conditions had a variable but insignificant effect on the weight of water absorbed during immersion chilling and did not influence the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0690883fb3c2650e88d959a13d61a77f
https://doi.org/10.1111/j.1365-2621.1978.tb00834.x
https://doi.org/10.1111/j.1365-2621.1978.tb00834.x
Publikováno v:
International Journal of Food Science & Technology. 14:587-593
Summary A method for rapid detection of the presence of injected polyphosphate or a mixture of polyphosphate and sodium chloride solutions in broiler breast muscle has been developed. Detection is based on the ratio of sodium and phosphorus (as P2O5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c8eb32dc251ebf78144d48ef21f7ce4
https://doi.org/10.1111/j.1365-2621.1979.tb00905.x
https://doi.org/10.1111/j.1365-2621.1979.tb00905.x
Publikováno v:
International Journal of Food Science & Technology. 19:175-180
Summary The Super-scan meat analyser measures protein, fat and moisture on an homogenate of the sample by infrared absorption in the transmittance rather than the reflectance mode. A preliminary evaluation of the instrument using fifty-two samples of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92ee877e45a3c3eefc8c0adb53face09
https://doi.org/10.1111/j.1365-2621.1984.tb00339.x
https://doi.org/10.1111/j.1365-2621.1984.tb00339.x
Publikováno v:
International Journal of Food Science & Technology. 19:11-15
Summary The results of recent studies of the effect of age and sex on the proximate composition of chicken carcass parts, including the edible offals and blood, derived from a commercial broiler strain have been used to calculate the nitrogen content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c72697cf4ed9ec038b9589c8b3e9c03c
https://doi.org/10.1111/j.1365-2621.1984.tb00322.x
https://doi.org/10.1111/j.1365-2621.1984.tb00322.x
Publikováno v:
British Poultry Science. 32:319-325
1. Eighty broilers were stunned in batches of 10 with less than 1 % oxygen (air displaced by argon) and their chilled breasts were filleted at 2, 3, 5 or 21 h (argon control) post‐mortem. Twenty broilers were electrically stunned and their breasts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82fc73872855a0bf855cc0b8bd2dab46
https://doi.org/10.1080/00071669108417356
https://doi.org/10.1080/00071669108417356
Publikováno v:
British Poultry Science. 31:725-733
1. The aim of the experiment was to investigate the effect of gaseous stunning methods on the carcase and meat quality of broilers (dead weight 1.0 to 2.3 kg) in comparison with electrical stunning. 2. Two replicates of broilers (age 54 and 59 d resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b03be46463eb09c1f774e8c3624bb9d
https://doi.org/10.1080/00071669008417303
https://doi.org/10.1080/00071669008417303
Autor:
J. M. Jones, T. C. Grey
Publikováno v:
Processing of Poultry ISBN: 9781461358541
The quality of poultry meat may be defined in terms of nutritive value, hygienic condition and sensory characteristics, such as colour, flavour, odour and texture. All of these aspects are important to the consumer in selecting the product at the poi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a3f7b4015c8a0e8ccf56ef256e0097b
https://doi.org/10.1007/978-1-4615-2059-7_5
https://doi.org/10.1007/978-1-4615-2059-7_5
Autor:
T C, Grey
Publikováno v:
Journal of forensic sciences. 38(5)
A case of a suicidal gunshot wound of the head where the projectile ricocheted within the calvarium and exited through the entrance wound is reported. Findings at the scene and from examination of the victim and the suspect weapon are presented and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2e4adf760f64993b4fa69c65a7b1c428
https://pubmed.ncbi.nlm.nih.gov/8228891
https://pubmed.ncbi.nlm.nih.gov/8228891
Publikováno v:
British Poultry Science. 23:289-298
1. Comparisons of the effects of age (up to 364 d) and sex on the rate of growth, eviscerated yield, blood loss and yield of skin, breast, thigh and drumstick muscles, heart, liver and gizzard have been made on a commercial British broiler strain. 2.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25fbc1eaa7ea9347e417ac6293b15d46
https://doi.org/10.1080/00071688208447960
https://doi.org/10.1080/00071688208447960
Publikováno v:
British Poultry Science. 25:83-90
1. The effects of age and sex on the proximate composition and inorganic constituents in edible offal and whole blood from a commercial British broiler chicken strain were studied. 2. Although the protein content of all tissues varied with age, the o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7013a50ba063d3813659f9f4414357f
https://doi.org/10.1080/13632758408454845
https://doi.org/10.1080/13632758408454845