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| Registros recuperados: 21 | |
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| CAKMAK,HULYA; ALTINEL,BURAK; KUMCUOGLU,SEHER; KISLA,DUYGU; TAVMAN,SEBNEM. |
| ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baguette; Chicken meat; Quality; Snack; Storage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000602387 |
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| Assis,D.C.S.; Menezes,L.D.M.; Lima,A.L.; Klein,R.W.T.; Heneine,L.G.D.; Lara,L.J.C.; Teixeira,L.V.; Ornellas,C.B.D.; Cançado,S.V.; Figueiredo,T.C.. |
| ABSTRACT A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Validation; Chicken meat; Bioactive amines; HPLC-UV. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000300805 |
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| ARAÚJO,Íris Braz da Silva; BEZERRA,Taliana Kênia Alves; NASCIMENTO,Edilza Silva do; GADELHA,Carlos Alberto de Almeida; SANTI-GADELHA,Tatiane; MADRUGA,Marta Suely. |
| Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collagen content of the isolate obtained. In addition to the optimization, the characterization of the isolates with higher and lower collagen content, in relation to the amino acid profile, electrophoretic profile, peptide hydrophobicity and functional properties, such as water solubility, water retention capacity and emulsifying activity, were carried out. The proposed model was statistically significant,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By-products; Chicken meat; Collagen; Functional properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500167 |
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| Tavares, Luciano de Paulo; Ribeiro, Karem Cristina de Sousa. |
| Since the 60s, the Brazilian poultry sector has become a real agroindustrial complex. The Brazilian poultry sector is the world biggest exporter of chicken meat. This paper aims to rise factors which have developed the Brazilian SAG and discuss future perspectives for the sector. Scientific bibliographic research and the specialized institutions database consultation were used as methodology in this article. It was observed that the main aspects which have stimulated the development of the industrial poultry were: use of technology in genetic improvement; government tax incentivation; increase of grain production, especially in the cerrado; installation of great foods agrorindustries and mainly the elaboration of a production model based on the integration... |
| Tipo: Journal Article |
Palavras-chave: Agribusiness; Chicken meat; SARS; Industrial poultry. |
| Ano: 2007 |
URL: http://purl.umn.edu/43798 |
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| Dantas, Fabiano; Weydmann, Celso Leonardo. |
| Brazil is the largest exporter and third largest producer in the chicken meat market. Consequently, it is important to know the relationship between domestic and export prices. Through the Granger causation method and the cointegrating method of Engle and Granger and the Johansen one, this study aims to verify the hypothesis of long-term relationship between both domestic and export prices of chicken meat. The results indicate that prices are cointegrated. The conclusion is that the prices received by the Brazilian producers are possibly sensible to the behavior of world market prices, and therefore they should worried about internal factors which may enlarge differences between both prices. |
| Tipo: Journal Article |
Palavras-chave: Chicken meat; Cointegrating; Internal prices; External prices; Demand and Price Analysis. |
| Ano: 2009 |
URL: http://purl.umn.edu/53846 |
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| Valente, Luiza Carneiro Mareti; Gomes, Marilia Fernandes Maciel; Campos, Antonio Carvalho. |
| Animal infectious disease outbreaks as Avian Influenza, Foot and mouth disease and Bovine Spongiform Encephalopathy can influence trade and bring economic consequences to affected countries. For this reason, this work aims to analyze the effects on meat import demand in the years of 1997 and 2003 to 2005, the Avian Influenza outbreaks period. The analytical framework used was panel data econometrics. The results point to a reduction on chicken meat demand in 1997 and increase to the other meats, indicating a possible substitution. From 2003 on, chicken meat demand showed slight increase, as did pig meat, only bovine meat demand showed a reduction. This fact can be explained by a restriction on bovine and chicken supply caused by the imposition of sanitary... |
| Tipo: Journal Article |
Palavras-chave: Avian Influenza; Import demand; Beef; Chicken meat; Panel data; International Relations/Trade. |
| Ano: 2009 |
URL: http://purl.umn.edu/94837 |
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| Ali,S; Rajput,N; Li,C; Zhang,W; Zhou,G. |
| ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freeze-thaw cycles; Chicken meat; Oxidation; Drip loss; Color. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035 |
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| Al-Hijazeen,M. |
| ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314 |
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| Machado,SCA; Pereira,VLA; Aquino,MHC; Giombeli,A; Rodrigues,DP; Nascimento,ER. |
| ABSTRACT The present study investigated the frequency, level of contamination and serotyping of Salmonella strains isolated from broiler flocks in different processing sites and the fulfillment of a Performance Objective (PO) in frozen chicken breasts, as a risk assessment to measure the efficacy of prevention and control programs applied to reduce the risk of Salmonella spp. in raw poultry meat that contribute to reach food safety and public health goals. From 1,800 samples of cloacal swabs, carcasses before and after immersion chilling and frozen breasts derived from 20 broiler flocks slaughtered at two processing plants located in the mid-west and southern regions of Brazil, 278 samples were positive for Salmonella spp. by polymerase chain reaction... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler; Chicken meat; Salmonella; Serotype; Enumeration; Performance objective (PO). |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100328 |
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| Colla,FL; Mion,L; Parizotto,L; Rodrigues,LB; Pilotto,F; Dickel,EL; Nascimento,VP do; Santos,LR dos. |
| Salmonella is traditionally identified by conventional microbiological tests, but the enumeration of this bacterium is not used on a routine basis. Methods such as the most probable number (MPN), which utilize an array of multiple tubes, are time-consuming and expensive, whereas miniaturized most probable number (mMPN) methods, which use microplates, can be adapted for the enumeration of bacteria, saving up time and materials. The aim of the present paper is to assess two mMPN methods for the enumeration of Salmonella sp in artificially-contaminated chicken meat samples. Microplates containing 24 wells (method A) and 96 wells (method B), both with peptone water as pre-enrichment medium and modified semi-solid Rappaport-Vassiliadis (MSRV) as selective... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Most probable number; Salmonella. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000100006 |
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| Cerutti,MF; Vieira,TR; Zenato,KS; Werlang,GO; Pissetti,C; Cardoso,M. |
| ABSTRACT The aim of this study was to investigate the presence of shiga toxin-producing Escherichia coli (STEC) and atypical enteropathogenic Escherichia coli (aEPEC) in frozen chicken carcasses sold at stores in southern Brazil. Typical E. coli colonies were enumerated in 246 chicken carcasses, and the presence of stx1, stx2, eae genes was investigated in their rinse liquid and in E. coli strains isolated from those carcasses. Strains of E. coli were also investigated for the presence of bfp gene. A median of 0.6 cfu.g-1(ranging from <0.1 to 242.7 cfu.g-1) of typical E. coli colonies was found in the carcasses. Shiga toxin-encoding genes (stx1 and stx2) were not detected, indicating that the chicken carcasses were negative for STEC. The intimin protein... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Enteropathogenic Escherichia coli; EPEC; Shigatoxigenic Escherichia coli; STEC. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100310 |
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| Registros recuperados: 21 | |
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