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Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Staphylococcus spp. Enterococcus spp. susceptibility test identification antibiotic
2014/2/24
We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strain...
Spoilage of Chilled Chicken Meat and Liver by Psychrophilic Lipase
Psychrophilic Lipase Chicken Meat
2016/5/31
In this study, the food spoilage by the action of psychrophilic lipase has been investigated with respect to chicken meat and liver, which are stored at chilling temperatures in many places like the s...
Radiation Sensitivities of Listeria monocytogenes Isolated from Chicken Meat and Their Growth at Refrigeration Temperatures
refrigeration temperature chicken meat food-borne disease
2010/11/24
Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the p...
Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage
Chicken dietary supplementations meat quality
2010/9/30
This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum) and vitamin E supplementation with water on the meat quality parameters of broiler chi...
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
lipid oxidation myoglobin heme iron salt rancidity
2014/2/27
The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the ox...
Porosity of Deep Fat Fried Breaded Chicken Meat
porosity oil absorption deep fat frying chicken meat
2010/3/24
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have...
Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure
Chicken Meat Campylobacter spp. Poultry-Processing Plant
2009/4/8
Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure.
Epidemiology of Salmonella Enteritidis Isolates from Chicken Meat Depend on Molecular Analysis
Salmonella Enteritidis Chicken Meat Molecular Analysis
2009/4/8
Epidemiology of Salmonella Enteritidis Isolates from Chicken Meat Depend on Molecular Analysis.
Shelf Life Extension of Chicken Meat by γ-Irradiation and Microflora Changes
shelf life hygienic quality microflora
2010/11/22
The microbiological quality of chicken meat samples produced in several different areas in Japan was investigated. The total aerobic bacteria were between 8×104 to 6×106 per gram. Coliforms were 9×101...
