scholarly journals Protein Quality Determination of Bone Residue from Mechanically Deboned Chicken Meat

1979 ◽  
Vol 58 (2) ◽  
pp. 333-336 ◽  
Author(s):  
M.J.D. WALLACE ◽  
G.W. FRONING
Keyword(s):  
Protein Quality ◽  
Chicken Meat

Ultrasensitive determination of chloramphenicol in pork and chicken meat samples using a portable electrochemical sensor: effects of 2D nanomaterials on the sensing performance and stability

2021 ◽  
Author(s):  
Ngo Xuan Dinh ◽  
Tuyet Nhung Pham ◽  
Tran Quang Huy ◽  
Do Quang Trung ◽  
Pham Anh Tuan ◽  
...  
Keyword(s):  
Electrochemical Sensor ◽  
Food Samples ◽  
Chicken Meat ◽  
Electrochemical Sensing ◽  
Portable Sensors ◽  
2D Nanomaterials ◽  
Meat Samples ◽  
Sensing Performance

This work contributes to a deeper understanding of the effects of functional 2D nanomaterials on the electrochemical sensing performance of SPE-based portable sensors for the rapid, accurate, and on-site determination of CAP in food samples.

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

scholarly journals DETERMINATION OF SULFONAMIDES IN CHICKEN MEAT BY SOLID PHASE EXTRACTION AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

1970 ◽  
Vol 63 ◽  
Author(s):  
C. T. Matea ◽  
C. Bele ◽  
F. Dulf
Keyword(s):  
High Performance ◽  
Ammonium Acetate ◽  
Solid Phase ◽  
Simultaneous Detection ◽  
Gradient Elution ◽  
Normal Phase ◽  
Chicken Meat ◽  
Liquid Liquid Extraction ◽  
Halogenated Solvents

This paper describes a method for the simultaneous detection and quantification of six sul-fonamides in chicken meat using normal phase cartridge clean-up and HPLC with UV detection . A liquid – liquid extraction and Sep- Pak silica clean-up procedure which minimizes the presence of halogenated solvents was used for sample preparation . The HPLC determination was performed using a RP C 18 column and sulfonamides were detected at 266 nm. Mobile phase was 0.01 M ammonium acetate pH 4.6 ( A ) and methanol ( B). Chromatographic separation was obtained by gradient elution ( 22 % B to 50 % within 17 min , back to 22 % in 2 min, equilibration for 5 min).Average recoveries of analytes from spiked meat were higher than 74 % .

Enzymatic Determination of the Protein Quality of Individual Rumen Bacteria

1967 ◽  
Vol 92 (3) ◽  
pp. 357-364 ◽  
Author(s):  
W. G. Bergen ◽  
D. B. Purser ◽  
J. H. Cline
Keyword(s):  
Protein Quality ◽  
Rumen Bacteria ◽  
Enzymatic Determination

scholarly journals The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

1979 ◽  
Vol 41 (1) ◽  
pp. 163-173 ◽  
Author(s):  
H. W. Hulan ◽  
F. G. Proudfoot ◽  
C. G. Zarkadas
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Control Diet ◽  
Biological Response ◽  
New Approach ◽  
Protein Supplements ◽  
Fish Meat ◽  
Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

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