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	Provedor de dados AgEcon (1) Rev. Bras. Ciênc. Avic. (1) Autor Benjakul,S (1) Malila,Y (1) Medina Cardena, Juan Carlos (1) Petracci,M (1) Rejon Avila, Manuel Jesus (1) U-chupaj,J (1) Valencia Heredia, Eduardo Rene (1) Visessanguan,W (1) Mais... Palavra-chave Chicken carcass (2) Agribusiness (1) Broiler chicken production (1) Cut-up meat (1) Economic indicators. (1) Marinade uptake (1) Marination (1) Profitability (1) Water-holding capacity (1) Mais... Tipo do documento Article (1) Info:eu-repo/semantics/article (1) Ano 2017 (1) 2012 (1) País Brazil (1) United States (1) Idioma Espanhol (1) Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última ANÁLISIS DE RENTABILIDAD DE LA PRODUCCIÓN Y VENTA DE POLLO EN CANAL EN EL MUNICIPIO DE ACANCEH, YUCATÁN, MÉXICO AgEcon Medina Cardena, Juan Carlos; Rejon Avila, Manuel Jesus; Valencia Heredia, Eduardo Rene. We evaluated the profitability of the project from a broiler production unit for marketing in channel two outlets, through the economic assessment indicators: Net Present Value and Internal Rate of Return. Based on the results obtained we conclude that the project was profitable. Tipo: Article Palavras-chave: Broiler chicken production; Chicken carcass; Profitability; Economic indicators.; Agribusiness. Ano: 2012 URL: http://purl.umn.edu/120499 Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality Rev. Bras. Ciênc. Avic. U-chupaj,J; Malila,Y; Petracci,M; Benjakul,S; Visessanguan,W. ABSTRACT The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p≥0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS... Tipo: Info:eu-repo/semantics/article Palavras-chave: Marination; Chicken carcass; Marinade uptake; Water-holding capacity; Cut-up meat. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100061 Registros recuperados: 2 Primeira ... 1 ... Última

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