MAP 16: Production of chicken meat (2019)

2021 ◽  
Keyword(s):  
Chicken Meat

Effect of trisodium phosphate on the microbial contamination of chicken meat

2005 ◽  
Vol 34 (1) ◽  
pp. 5-11 ◽  
Author(s):  
L.A. Castillo A. ◽  
L. Mészáros ◽  
F. Kiss
Keyword(s):  
Microbial Contamination ◽  
Chicken Meat ◽  
Trisodium Phosphate

The productivity and quality of chicken meat of cage and free-range growing

2020 ◽  
Vol 22 (1) ◽  
pp. 53-55
Author(s):  
V.S. Lukashenko ◽  
◽  
E.A. Ovseichik ◽  
A.A. Komarov ◽  
◽  
...  
Keyword(s):  
Chicken Meat ◽  
Free Range

ZOOGYGENIC ASPECTS OF APPLICATION OF HYDROCARBON HYDROGEN AND ASSESSMENT OF QUALITY OF CHICKEN MEAT

2020 ◽  
Vol 242 (2) ◽  
pp. 89-93
Author(s):  
I.G. Kirillov ◽  
◽  
R.A. Asrutdinova ◽  
L.F. Yakupova ◽  
◽  
...  
Keyword(s):  
Chicken Meat

PENGARUH PENDAPATAN RUMAH TANGGA TERHADAP KONSUMSI DAGING (SAPI, BABI DAN AYAM ) DI DESA SEA I KECAMATAN PINELENG

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 10
Author(s):  
Richie A.F. Osak ◽  
V V.J Panelewen ◽  
J. Pandey ◽  
I. D.R Lumenta
Keyword(s):  
Household Income ◽  
Household Head ◽  
Secondary Data ◽  
Meat Consumption ◽  
Research Problem ◽  
Chicken Meat ◽  
Primary Data ◽  
Survey Method ◽  
The Difference ◽  
The Village

ABSTRACT THE EFFECT OF HOUSEHOLD INCOME ON MEAT CONSUMPTION (BEEF, PORK AND CHIKEN) AT THE VILLAGE OF SEA I, PINELENG DISTRICT.This study aims to determine the magnitude of meat consumption (beef, porl and chiken) of household based on income levels in the Village of Sea I, Pineleng district and to determine the effect of household income on meat consumption (beef, porl and chiken) in the Village of Sea I, Pineleng district. Formulation of research problem is how much they purchased meat (beef, porl and chiken) consumption household in the Village of Sea I, Pineleng district. This study was conducted in the Village of Sea I, Pineleng district. Study was conducted using a survey method, and data were obtained through primary data and secondary data. Determination of the location (rural sample) in the study was conducted by purposive sampling method. Number of samples used in this study were 30 people. Data of this study were analyzed by descriptive and mathematical analysis methods. Income indicated the amount of income earned in a month household, whether they were from the household head or sourced from other household members who work and earn income. From the money earned, the highest number of respondents had incomes between 1.000.000 to 3.000.000/month with the percentage of 70 %, while the number of respondents with the smallest income was less than 1.000.000/month with the percentage of 16.67 %. The difference of income held by the respondents in the Village of Sea I, would have an impact on the amount of meat purchases each month. This was in accordance with the opinion Sukirno (2002) stating that most of the disposable income is used to buy food and clothing. Most of the meat consumed by people in the Village of Sea I was pork and chicken meat compared to beef, it was because the price of beef was relatively expensive compared to the price of pork and chicken meat. Based on research results, pork was the most meat consumed by family respondents about 21 families with the percentage of 70 % of respondents, followed by chicken meat about 18 families with the percentage of 60 % of respondents, and beef by 8 families with the percentage of 26 respondents, 67 % of domestic poultry and meat about 6 families with the percentage of 20 % of respondents. Based on the results of research, it can be concluded that household income significantly affect the consumption of meat in the Village of Sea I, Pineleng district and the average consumption of meat in the Village of Sea I, Pineleng district was about 8,9  kg/capita/year, below the national target of 10,3  kg/capita/year.   Key Words : Household income, meat consumption, Sea I Village.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Incidence of Staphylococcus aureus and its Enterotoxins in Chicken Meat and its Products

2020 ◽  
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Health Hazard ◽  
Chicken Meat ◽  
Isolation Technique ◽  
Mean Values ◽  
Unsaturated Fat ◽  
Permissible Limits ◽  
Production Activity ◽  
Different Types

Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated fat type. Chicken burger represent a consumer palatable chicken product. Both chicken and its products are liable to different types of contamination during their preparation and processing. Contamination by S. aureus and its enterotoxins poses a major public health hazard to chicken meat consumes. During this study 100 different samples of chicken fillet, deboned thigh, wing, mechanically deboned meat (MDM) and chicken burger (20 each) was collected from market and investigated for their S. aureus count and ability of the isolated strains to produce enterotoxins using conventional plating and isolation technique as well as using SET-RPLA toxin detection kit. Results revealed that mean values of S. aureus count in all samples exceeded the permissible limits and hence being unacceptable. MDM isolated exhibited staphylococcal enterotoxins (SEs) production of three different types SEA, SEC and SED. Meanwhile chicken burger S. aureus isolates produced only SEA and SEC enterotoxins. While isolated S. aureus from chicken fillet and deboned thigh didn’t exhibit any enterotoxin production activity. It’s recommended to follow the hygienic practices during different processing stages to avoid the risk of S. aureus and its enterotoxins.

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