Poultry Meat

Objective: Screening of antibiotic residues in broiler chicken meat and liver collected from farms and local markets in Bangladesh. Materials and methods: A total of 160 samples (breast, thigh muscle and liver) were collected from markets and farms from different region of Bangladesh. PBS buffer system with trichloracetic acid and diethyl ether based sample extraction was performed. For comparison the standard antibiotics; Ciprofloxacin (CIP), Enrofloxacin (ENR), Oxytetracycline (OTC), Amoxicillin (AMOX) and Doxycycline (DOX) were prepared by dissolving in methanol. Samples were pointed on TLC plates transferred to TLC tank containing acetone-methanol (1:1) as mobile phase. Retention factor (Rf) was calculated after observing the chromatograms on UV light at 256 nm. Same Rf value of standard and sample considered similar compound. Results: Liver sample were mostly positive for antibiotics residue followed by thigh muscles and breast muscle. The frequency of antibiotic residues was highest in liver followed by thigh muscles and breast muscle. Among the antibiotics CIP ranked top in all types of sample. In breast muscle highest antibiotic was CIP (39%) followed by DOX (26%), AMOX (24%), OTC (23%) and lowest was ENR (21%). In thigh muscle, 42, 29, 28, 27 and 24% sample was positive for CIP, OTC, DOX, AMOX and ENR, respectively. Highest number of liver samples were shown positive result for all screened antibiotics (CIP-52%, OTC-46%, DOX-43%, AMOX-42% and ENR-36%). Conclusion: This study ascertained those antibiotics residues are present in chicken muscle and liver which causes serious health hazards to consumers. So proper steps should be taken to control emergence of antibiotic resistance in human being as well as in the environment.

In the present study, quality attributes and storage stability of pickle prepared from chicken gizzard was evaluated. Aim of the study was to economic and efficient utilization of chicken gizzard in highly acceptable way and increase the shelf life by converting it into pickle. It is observed that storage time did not markedly affect the pH and tritrable acidity value of the chicken gizzard pickle. Storage of chicken gizzard pickle has little effect on proximate compounds. Storage period have minor effect on
acceptability of pickle i.e. it was more acceptable within 30 days compared to 60 days. Microbial count did not show substantial change and remained satisfactory throughout the storage period, after a period of two months no clostridia growth was observed in chicken gizzard pickle.

The objective of the paper was to demonstrate the possibilities of use of Polish native breed of chickens for the production of meat for its specific quality features in the light of world-wide researches. The object of the analysis was the quality of meat from slow-growing chicken raised in varied housing systems, including capons and poulards.
The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming.
The body weight of native breed hens, including their muscle build depend on the bird’s genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems have less fat, but with higher poly-saturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.

ABSTRACT
An experiment was conducted to study the effect of dietary vitamin E on performance, digestibility and hematological parameters for a period of eight weeks with 96 day-old marshal broiler chicks. Basal diets was supplemented with different levels of vitamin E which are 0.5g/kg, 1.0g/kg and 1.5g/kg. Each test diet was fed for 8 weeks ad libitum in starter and finisher form. Result of the present study shows significant difference (p<0.05) in body weight gain with highest and lowest mean values are (712.60g and 653.36g) respectively. Whereas feed intake showed significant difference (p<0.05).
Haematological parameters revealed that PCV is affected by varying levels of vitamin E supplementation, also differential counts lymphocytes, monocytes and heterophils showed significant difference (p<0.05) across the treatments. Haemoglobin decreased with increasing level of inclusion of vitamin E supplementation. Serum result from present study shows that only LDL is significantly different (p<0.05) across the treatment while serum cholesterol increase with increasing level of supplementation with treatment 3 having the highest mean value of 113.07mg/dl and treatment 1 with the lowest at 1005.56md/dl. Digestibility of nutrients result of present study shows that there are no significant difference in dry matter digestibility as digestibility was fair across all treatments, also crude protein digestibility was highest in treatment 3 with mean value of 65.84±2.76and lowest in the control diet with mean value of 56.38±7.04. Varying levels of vitamin E did not significantly change the ether extract values.
KEY WORDS: Vitamin E, Broilers, Haematological parameters, Digestibility, Performance, Serum chemistry.

All’inizio il bicarbonato di sodio era principalmente studiato, assieme ai fosfati, per risolvere il problema del difetto PSE. Negli ultimi anni l’utilizzo dei fosfati per la lavorazione di carne cruda si sta vietando in diversi paesi; per questo motivo si è iniziato a cercare qualche altro additivo che possa avere queste funzioni. Negli ultimi dieci anni vari studi stanno confermando la capacità del bicarbonato di ridurre la forza di taglio della carne e di aumentarne la resa, superando le capacità dei fosfati. Questo sia per la carne di maiale che per il pollo.
In questa tesina cercherò di spiegare ciò che si è venuti a conoscere riguardo ai meccanismi di azione del bicarbonato nella carne e, in modo speciale, della carne di pollo con i pregi e i limiti che questo comporta.

A biological experiment was conducted by using 300 day old Japanese quail chicks randomly grouped into 4 treatments with 3 replicates of 25 chicks each. Garlic powder was incorporated at 0, 0.5, 1.0 and 1.5 per cent level in the basal diet of Japanese quail and fed for a period of 6 weeks to assess the growth performance. There was no significant difference in initial body weights upto fourth week between control and garlic powder supplemented groups. Quails fed with garlic powder supplemented diets exhibited significantly (P<0.05) higher mean live body weight from fourth to sixth week than control. Significantly (P<0.05) better feed conversion ratio was recorded for garlic powder supplemented diets T2-T4 (2.88-2.85) than T1 control group (2.97). There was no significant difference in per cent livability. It was concluded that dietary supplementation of garlic powder at 1.5% level improved growth performance in Japanese quails.

A biological experiment was conducted by using 300 day old Japanese quail chicks randomly grouped into 4 treatments with 3 replicates of 25 chicks each. Garlic powder was incorporated at 0, 0.5, 1.0 and 1.5 per cent level in the basal diet of Japanese quail and fed for a period of 6 weeks to assess the growth performance. There was no significant difference in initial body weights upto fourth week between control and garlic powder supplemented groups. Quails fed with garlic powder supplemented diets exhibited significantly (P

Burgers were made from different types of duck meat i.e. duck surimi-like material with polydextrose added, duck surimi-like material with sucrose-sorbitol added and duck mince meat. For comparison, burger prepared from chicken mince meat was also prepared. The burgers were investigated for sensory acceptability using hedonic test. Hedonic test was conducted by forty untrained panelists consisting of students of Universiti Sains Malaysia, using 7-point hedonic score to judge their preference on some quality attributes of burgers such as color, texture, aroma, flavor, and overall acceptability. Sensory data were then analyzed to obtain the means and median scores, and clustered based on their preference pattern. Burgers made from duck surimi-like material were preferred in terms of texture, flavor, and aroma compared to burger from duck mince meat. Means of hedonic scores on overall acceptability showed 77.5% of panelists decided on burgers made from duck surimi-like material as the preferred choice after chicken burger. Duck surimi-like material, when applied in processed meat product such as burger, significantly improved its sensorial quality.

The purpose of this study was to investigate the effects of phytase on iron requirement of broiler breeder hens at the late
stage of production cycle. Ninety-six Cobb (500) broiler breeder hens were weighed and individually placed in
galvanized wire cages at 59 weeks of age. In order to depletion of hens iron reserved, after placement, hens were offered
a semi-purified iron-deficient (37 mg iron/kg) diet for three weeks. At 62 weeks of age, hens were randomly allocated to
eight dietary treatments in a factorial arrangement with four replicates of three hens in each. Factors included two levels
of phytase (0 and 600 U/kg) and four levels of iron (37, 52, 67 and 82 mg/kg). Hens were fed the experimental diets
from 62 to 68 weeks of age. Iron in the diet had significant effects on egg weight (P < 0.05). Increasing dietary iron
content significantly increased the concentration of iron in the bone marrow, liver, spleen (P < 0.05), egg yolk and blood
serum (P < 0.01). Added phytase enhanced the iron concentration of the egg yolk and serum (P < 0.01). It seems that
phytase can release iron from inositol in old broiler breeder hens and increased chicken iron reserve. Two slope, brokenline
analysis of hen house egg production regressed on the dietary added iron indicated that 65 mg/kg supplemental iron
without phytase and 58 mg/kg supplemental iron with phytase were required for the optimal egg production of
broiler hens.

The dual-purpose egg-meat type crossbreed chickens were tested for its performance and growth potential during 12 weeks of feeding. 350 one day 41 g chickens (175 ♂ and 175 ♀) of cross ♂ Barret Rock x ♀ New Hampshire were kept without outdoor access and fed a diet composed of feedstuffs allowed to ecological production. Diet contained no coccidiostatics, antioxidants and another feed additives prohibited in ecological production, but supplement of 0.14 % of crystaline 98 % DL-methionine was used to balance sulphur amino acids in the diet. At 84 days of age average body weight was 2313 g, feed conversion 3.21 kg, carcass yield 73.3. The breast contribution in carcass was 15.8 % and tight 31.2 %. Body weight multiplicity of initial one-day chicken weight reached at end of experiment the value of 56. The growth rate reached 187 % up to 49 days of age and was progressively reduced to 25 % at the end of experimental period.

Microbial Transglutaminase (MTG) is one of the most important developments in the meat industry, comparable with the direct application of sodium nitrite to curing brines early in the 1900's. The meat industry has a long history of restructuring or reshaping large muscles by using various forms of technology such as casings, netting and ham moulds. The development of Microbial Transglutaminase (MTG) allows the meat processor the use of a natural process in conjunction with a lightweight mould or grid basket system to reshape large meat cuts into shapes that fit packaging requirements, modern day high-speed slicers, optimise the use of check weighers, materially improve slicing yields (measured as the percentage of product presented to a slicer that is packed as final product) as well as offers a substantial improvement in overall product quality.  This is a collaborative article where we invite others to work with us in optimising the technology for the application of restructuring hole muscle meat.

Chicken meat and its products are important for human diet
in all over the world because they contribute to solve the global
food problems and provide the well-known protein, fat, essential
amino acids, minerals, vitamins and other nutrients and they also
have a milder flavor which is more readily complemented with
flavoring and sauces. Environmental pollution by heavy metals is
considered as one of the most serious problems in the world over
the last few decades. Emissions of heavy metals to the environment
occur via a wide range of pathways, including air, water and soil,
threatening the animal and human health and quality of the
environment. Heavy metal toxicity could be present in different
ways depending on its route of ingestion, its chemical form, dose,
tissue affinity, age and sex, as well as whether exposure is acute or
chronic and. Nowadays, poultry feed is produced from various raw
materials such as fish by-products that can transfer heavy metals
to poultry feed in undesirable levels following collecting them from
contaminated waters, that may lead to increase of trace metals in
chicken and chicken products with a serious threat because of their
toxicity, bioaccumulation and biomagnifications in the food chain.
The main heavy metals of concern are lead, cadmium, copper,
mercury and arsenic which at even low concentrations pose
serious health hazard to primary and secondary consumers due
to bio magnifications. The effects of metals and metalloids are
partly due to the direct inhibition of enzymatic systems and, also
to the indirect alteration of the essential metal ion equilibrium.
Majority of the known metals and metalloids are very toxic to living
organisms and even those considered as essential can be toxic if
present in excess. Moreover, owing to their toxicity persistence and
tendency to accumulate, heavy metals when occurring in higher
concentrations, become severe toxic for human being and all
living organisms through alteration of physiological activities and
biochemical parameters in blood and tissues, and through defects
in cellular uptake mechanisms in the mammalian liver and kidney,
inhibiting hepatic and renal sulfate / bicarbonate transporter
causing sulfaturia.
Lead is an accumulative poison; it has hematological effect due
to the inhibition of hemoglobin synthesis and shortening life span
of circulating erythrocytes resulting in anemia. It has a toxic and
damage effects leading to reduction of the cognitive development
and intellectual performance in children; increase blood pressure;
damage of the brain and kidneys; cardiovascular and reproductive
diseases in adults.
Cadmium is used extensively in the mining and electroplating
industries and found in fertilizes and fungicides. It is a very toxic
heavy metal, which accumulates inside the body particularly
kidneys and chronic exposure may induce heart diseases, anemia,
skeletal weakness, depressed immune system response, kidney and
liver diseases; cancer and death.
Copper is an essential element for man and animals. It is
required for normal biological activity of several enzymes and
it added to poultry diets with manganese and zinc (premix) to
enhance their weight gain and disease prevention. Meanwhile,
ingestion of excessive doses of copper may lead to adverse health
problems, such as severe nausea, bloody diarrhea, hypotension,
liver and kidney damage.
Arsenic is a metalloid that occurs in inorganic and organic forms
and is found in the environment, both naturally occurring and as a
result of human activity. The inorganic forms of arsenic are more
toxic than organic ones. However, so far, most of the data regarding
arsenic occurrence in food, gathered under the official control of
foodstuff, is still reported as total arsenic, without differentiating
the various types of arsenic in the diet. It has a toxic effects includes
decrease in hemoglobin, packed cell volume, erythrocytic count
and total leukocytic counts, heterophils and lymphocytes.
DOI: 10.32474/SJFN.2019.02.000134
Keywords: Poultry Meat; Sulfaturia; Tissue Affinity; Anemia; Cancer; Biomagnification; Bioaccumulation; Enzymatic Systems;
Bloody Diarrhea; Hypotension
Scho J Food & Nutr Volume 2 - Issue 2 Copyrights @ Fahim Shaltout.
Citation: Fahim Shaltout. Poultry Meat. Scho J Food & Nutr. 2(2)-2019. SJFN.MS.ID.000134. DOI: 10.32474/SJFN.2019.02.000134. 210
The presence of the residual agro-chemicals in foods is
detrimental to human health and the accumulation of foreign
chemicals such as lead, arsenic, cadmium, copper and mercury
in human system has been linked to immune-suppression,
hypersensitivity to chemical agents, liver and kidney damage,
breast cancer, reduce sperm count and infertility, respiratory
distress DNA alteration and death in extreme cases. Considering
the fact that chicken meat and its products can contain some toxic
heavy metals and therefore exposure to the toxic trace metals will
be gained through consumption of these products, the accurate
determination of them has been focused by researchers in last
decades, worldwide.

A study was conducted to compare the efficacy of native and crossbreed cow urine distillate (CUD) on performance of broilers during hot summer (May-June)  using day old broiler chicks (n=80) with twenty birds in each group. Control group T-1 was given drinking water without cow urine distillate, while groups T-2, T-3 and T-4 were provided drinking water mixed with cow urine distillate of Ongole, Sahiwal and Holstein Friesian (H.F) crossbred, respectively @10ml/liter. Higher feed intake, body weights, body weight gain and lower feed conversion ratio was observed in groups given native breed cow urine distillate (T-2 and T-3) followed by T-4 (H.F crossbreed cow urine distillate) and T-1(Control). Overall, oxidative stress was decreased and antioxidant status was improved in group T-2 followed by groups T-3, T-4 and T-1. A 25% reduction of malondialdehyde (MDA) concentration in hemolysate on 42nd day in cow urine distillate treated groups was noted. Significantly higher superoxide dismutase (SOD) activity was observed on 42nd day in groups T-2 and T-3 (0.47 and 0.39 U/mg protein) compared to T-1 and T-4 (0.26 and 0.29 U/mg protein). The results of the experiment concluded that supplementation of  cow urine distillate from Ongole and Sahiwal breed of cows was more efficient in reducing the oxidative stress  and giving higher antioxidant effect compared to Holstein Friesian crossbred.
Keywords:  native breed, crossbred, cow urine distillate, broilers, growth

Animal protein is one of the most important food products essential for normal growth of human body.Incorporation of waste protein (Spent Hen) of poultry industry and thus reducing the cost of production of Value added Spent Hen Meat Puffed Product was main motto of the following study (Abdul Latif,2007).The study explains in detail about economic statistics (MOA, 2009) of production since from the incorporation of spend hen meat and other ingredients required for the production of Spent hen meat puffed product to its final use (Shaaban Abdel,2004). The present study was aimed at economic study of value added Hot Extruded puffed product by incorporation of spent hen meat emulsion in the flour in various proportions. Spent hen meat emulsion and two flour mixtures (Corn flour and Rice flour) were admixed in 15:85 (T1), 20:80 (T2) and 25:75 (T3) proportions to obtained emulsion based dough to produce hot extruded puffed product. Hot extruded puffed products thus obtained by twin screw hot extruder were rich in protein because of incorporation of spent hen meat which possessed almost 10-15% protein. Puffed product from flour mixture admixed with spent hen meat emulsion in different proportion can be effectively manufactured by using twin screw hot extruder. Puffed products produced were studied for the economic survey comparing other meat products in the meat industry and also tried to adopt the best possible methodology of production of cheapest form of highly Value added puffed products in meat industry (Mustafa Ibrahim,2003). ABSTRACT RESEARCH ARTICLE

Chicken meat and its products are important for human diet
in all over the world because they contribute to solve the global
food problems and provide the well-known protein, fat, essential
amino acids, minerals, vitamins and other nutrients and they also
have a milder flavor which is more readily complemented with
flavoring and sauces. Environmental pollution by heavy metals is
considered as one of the most serious problems in the world over
the last few decades. Emissions of heavy metals to the environment
occur via a wide range of pathways, including air, water and soil,
threatening the animal and human health and quality of the
environment. Heavy metal toxicity could be present in different
ways depending on its route of ingestion, its chemical form, dose,
tissue affinity, age and sex, as well as whether exposure is acute or
chronic and. Nowadays, poultry feed is produced from various raw
materials such as fish by-products that can transfer heavy metals
to poultry feed in undesirable levels following collecting them from
contaminated waters, that may lead to increase of trace metals in
chicken and chicken products with a serious threat because of their
toxicity, bioaccumulation and biomagnifications in the food chain.
The main heavy metals of concern are lead, cadmium, copper,
mercury and arsenic which at even low concentrations pose
serious health hazard to primary and secondary consumers due
to bio magnifications. The effects of metals and metalloids are
partly due to the direct inhibition of enzymatic systems and, also
to the indirect alteration of the essential metal ion equilibrium.
Majority of the known metals and metalloids are very toxic to living
organisms and even those considered as essential can be toxic if
present in excess. Moreover, owing to their toxicity persistence and
tendency to accumulate, heavy metals when occurring in higher
concentrations, become severe toxic for human being and all
living organisms through alteration of physiological activities and
biochemical parameters in blood and tissues, and through defects
in cellular uptake mechanisms in the mammalian liver and kidney,
inhibiting hepatic and renal sulfate / bicarbonate transporter
causing sulfaturia.
Lead is an accumulative poison; it has hematological effect due
to the inhibition of hemoglobin synthesis and shortening life span
of circulating erythrocytes resulting in anemia. It has a toxic and
damage effects leading to reduction of the cognitive development
and intellectual performance in children; increase blood pressure;
damage of the brain and kidneys; cardiovascular and reproductive
diseases in adults.
Cadmium is used extensively in the mining and electroplating
industries and found in fertilizes and fungicides. It is a very toxic
heavy metal, which accumulates inside the body particularly
kidneys and chronic exposure may induce heart diseases, anemia,
skeletal weakness, depressed immune system response, kidney and
liver diseases; cancer and death.
Copper is an essential element for man and animals. It is
required for normal biological activity of several enzymes and
it added to poultry diets with manganese and zinc (premix) to
enhance their weight gain and disease prevention. Meanwhile,
ingestion of excessive doses of copper may lead to adverse health
problems, such as severe nausea, bloody diarrhea, hypotension,
liver and kidney damage.
Arsenic is a metalloid that occurs in inorganic and organic forms
and is found in the environment, both naturally occurring and as a
result of human activity. The inorganic forms of arsenic are more
toxic than organic ones. However, so far, most of the data regarding
arsenic occurrence in food, gathered under the official control of
foodstuff, is still reported as total arsenic, without differentiating
the various types of arsenic in the diet. It has a toxic effects includes
decrease in hemoglobin, packed cell volume, erythrocytic count
and total leukocytic counts, heterophils and lymphocytes.
DOI: 10.32474/SJFN.2019.02.000134
Keywords: Poultry Meat; Sulfaturia; Tissue Affinity; Anemia; Cancer; Biomagnification; Bioaccumulation; Enzymatic Systems;
Bloody Diarrhea; Hypotension
Sc h o J F o o d & N u t r

—Storage temperature plays a major role in causing changes in quality and safety of poultry meat. Product should retain its desired sensory, chemical, physical, functional and microbiological characteristics. Authorized Officers are expected to guide and inspect on food safety and security measures of the country. After conducting comprehensive food outlet inspections covering the whole Medical Officer Health (MOH) area and legal prosecutions over violation of law related to food safety, inspections of food transporting vehicles were conducted. Twenty vehicles were inspected and 7 out of them were released after giving strict advice, 3 were detained to produce before courts. By entering a plea of guilty, first two defendants were admitting their guilt and fined 67 USD each. Last case was charged against the chicken company transporting chicken at temperature of +5 0 Centigrade (standard-18 0 Centigrade), where company lawyer admitted a plea of guilt, but pleaded to release all chicken worth of 2700 USD. Usually in Sri Lankan context, temperature of container was measuring by thermometers as a spot reading of whole passage of cold chain of frozen foods. Upon the expert opinion and scientific explaining by the MOH of the impact of releasing this bulk of chicken on the health of the general public, the Magistrate made decision against the company with strict advice to maintain all vehicles in good sanitary condition, fined 67 USD and ordered to destroy the entire bulk quantity of chicken worth 2000 USD under the supervision of the MOH. This would set future reference/ benchmark in field of food safety in Sri Lanka to supervise and examine of temperature record by Authorized officers using smart phones on data lodgers, which records should be maintained by all frozen food companies thorough out their cold chain, and it can be used as weighted and firm evidence for their legal submissions in future as a complete reflection of cold chain. Keywords— Shelf life, food safety, enactment of food act, poultry meat, unhygienic transport, public health legislation.

This study presents the results of an Italian investigation into the development of food quality for poultry meat in the organic sector, using the quality function deployment technique. The results show that among the characteristics of poultry, meat consumers assign greater importance to those that are strictly related to animal welfare issues. Price and product appearance (i.e., colour, presence of fat) come in second. To meet these needs, producers can effectively operate along the supply chain by acting on poultry housing type, genotype lines, and stocking density. Information about these issues should then be shared with the consumers (i.e., clear product labelling).

Chicken meat results from overall biochemical and mechanical changes of the muscles after slaughtering process. The transformation of muscle in meat is a control point in the determinism of meat quality. Several and complex factors can affect poultry meat quality properties. Therefore, genotype, age, sex, type of muscle, structure of muscle fiber, production system, feeding, feed and water withdrawal, transport, slaughter process, post mortem aging time promote a significant difference in parameters of technological, sensorial and nutritional quality of chicken meat. However, differences in meat quality exist between fast and slow growing chicken genotypes. Furthermore, older chickens present a lower ultimate pH, redder breast meat, higher shear force and drip loss, lower yield and more important intramuscular fat. At equivalent age, the male chickens are less fatty than the females, while crude protein content is higher in males than females. Production systems, such as traditional...

Background: Whole muscle meat, meat products, and seafood contain different nutrients in adequate quantity providing a better environment for presence and replication of different microorganisms. There are underreported and inaccurate estimations of foodborne diseases due to the lack of effective surveillance systems in Libya. Aim: To determine the extent of microbiological contamination of whole muscle meat, meat products, and seafood. Methods: A total number of 731 samples of retail meat were collected from different stores in four cities in Libya. Samples were analyzed for aerobic plate count and subjected to microbiological enumeration and isolation techniques, followed by molecular identification by PCR and partial sequencing of 16S rDNA. Results: The results showed contamination of samples with enteric and spoilage bacteria. Fifteen genera of spoilage bacteria yielded 149 isolates which were detected and identified by PCR and partial sequencing of 16S rDNA as: Proteus spp., Pr...

The study explored identifying the preference of locally processed poultry meat compared to imported processed meat. The results show majority of consumer respondents
representing 84(77.8%) always bought processed poultry meat for cooking and 24 (22.2%) bought unprocessed or live birds and processed before cooking with it. The majority, 80(74.1%), of the consumers interviewed preferred locally processed poultry meat to imported processed poultry meat whereas 28(25.9 %) of the consumer respondents preferred imported processed poultry meat to locally processed poultry meat. On the parts of poultry meat commonly purchased by consumers, 17(15.7%) of consumers commonly bought a full chicken, 14(13.0%) bought wings, 46(42.6%) bought thighs, 2(1.9%) bought drumstick, 4(3.7%) bought gizzard, 1(0.9%) bought breast, 10(9.3%) commonly bought wings, thighs and drumstick combined,7(6.5%) commonly bought gizzard, thighs and breast combined and 7(6.5%) commonly bought wings, thighs and
back combined. Generally there is high selling of imported processed layers and broilers wings, drumsticks and full chicken compared to locally processed meat parts of poultry,
even though most sellers and consumers agree that the taste of the locally processed broiler and layer are best but for affordability opts for imported processed ones

Burgers were made from different types of duck meat i.e. duck surimi-like material with polydextrose added, duck surimi-like material with sucrose-sorbitol added and duck mince meat. For comparison, burger prepared from chicken mince meat was also prepared. The burgers were investigated for sensory acceptability using hedonic test. Hedonic test was conducted by forty untrained panelists consisting of students of Universiti Sains Malaysia, using 7-point hedonic score to judge their preference on some quality attributes of burgers such as color, texture, aroma, flavor, and overall acceptability. Sensory data were then analyzed to obtain the means and median scores, and clustered based on their preference pattern. Burgers made from duck surimi-like material were preferred in terms of texture, flavor, and aroma compared to burger from duck mince meat. Means of hedonic scores on overall acceptability showed 77.5% of panelists decided on burgers made from duck surimi-like material as the ...

The experiment was conducted on 640 Cobb chickens allocated to 16 groups, 5 replications of 4 males and 4 females each.  Chickens from 22 to 42 days of age were fed diets containing
50, 47, 45 and 42 g/kg of rapeseed oil and 0, 3, 5 and 8 g/kg
fish oil, respectively. The diets were supplemented with 0, 40, 150 and 300 mg/kg of α-tocopheryl acetate. At the end of the
experiment, the chickens were killed and samples of breast meat were prepared, frozen (-20 C) and stored for 6 months. Samples were analysed for fatty acid composition, thiobarbituric acid reactive substances (TBA-RS), and α-tocopherol content.
Fish oil positively affected the performance of chickens, elevated the content of stearic (C18:0) and eicosapentaenoic (C
20:5,n-3 ) acids, and lowered the polyunsaturated fatty acid (PUFA) n-6:n-3 ratio in stored breast meat. Fish oil at 8 g·kg-1
in the diet decreased linolenic acid (C18:3, n-3), unsaturated fatty acid, and n-6 PUFA contents, increased saturated fatty acid (SFA) content in lipids and lowered the PUFA:SFA ratio. The addition of 150 or 300 mg/kg α-tocopheryl acetate to the diets increased the level of vitamin E in stored breast meat and lowered the TBA-RS value. The levels of fish oil and vitamin E used had no effect on the sensory properties of meat.

Background: Whole muscle meat, meat products, and seafood contain different nutrients in adequate quantity providing a better environment for presence and replication of different microorganisms. There are underreported and inaccurate estimations of foodborne diseases due to the lack of effective surveillance systems in Libya.Aim: To determine the extent of microbiological contamination of whole muscle meat, meat products, and seafood.Methods: A total number of 731 samples of retail meat were collected from different stores in four cities in Libya. Samples were analyzed for aerobic plate count and subjected to microbiological enumeration and isolation techniques, followed by molecular identification by PCR and partial sequencing of 16S rDNA.Results: The results showed contamination of samples with enteric and spoilage bacteria. Fifteen genera of spoilage bacteria yielded 149 isolates which were detected and identified by PCR and partial sequencing of 16S rDNA as: Proteus spp., Prove...

The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material covered 96 breast muscles cut from carcasses of 17-week-old "Polish oat geese." The kind of goose meat (with and without skin) and the type of heat treatment affected cooking loss, shear force (SF), and rheological parameters (hardness, cohesiveness, gumminess, and chewi-ness). The water bath-cooked and pan-fried samples for both kinds of meat were characterized by lower cooking loss than other ones. Goose meat with skin and subcutaneous fat showed higher cooking loss and lower SF value, hardness, gumminess, and chewiness than that without skin for all methods. The water bath-cooked samples were characterized by the lowest SF value, hardness, and chewiness for both kinds of meat. They had the highest value of L* parameter and were characterized by a lighter color among others, too. Pan-fried meat showed the highest value of a* and lowest of h o parameters; the color of these samples was redder. Moreover, the lower C values of oven convection-roasted and grilled samples showed that they were brighter. According to the Comission Internationale de l'Eclairage classification, the DE parameter only for G and OCR indicated noticeable color differences (,2), whereas other pairs had visible differences. The method of cooking affected sensory descriptors such as the intensity of flavor and aroma, tenderness, juiciness, springiness, cohesiveness, and overall palatability of goose meat. The goose samples of PF, G, and OCR were characterized as very good and WBC as extremely desirable overall palatability. However, in the next stage of research, there is a need to study changes in the chemical composition, the degree of lipid oxidation, and the nutritional value of this meat that underwent different methods of cooking. Only then it will be possibly to clearly determine which method of the heat treatment of goose meat is optimal.

Chicken meat and its products are important for human diet
in all over the world because they contribute to solve the global
food problems and provide the well-known protein, fat, essential
amino acids, minerals, vitamins and other nutrients and they also
have a milder flavor which is more readily complemented with
flavoring and sauces. Environmental pollution by heavy metals is
considered as one of the most serious problems in the world over
the last few decades. Emissions of heavy metals to the environment
occur via a wide range of pathways, including air, water and soil,
threatening the animal and human health and quality of the
environment. Heavy metal toxicity could be present in different
ways depending on its route of ingestion, its chemical form, dose,
tissue affinity, age and sex, as well as whether exposure is acute or
chronic and. Nowadays, poultry feed is produced from various raw
materials such as fish by-products that can transfer heavy metals
to poultry feed in undesirable levels following collecting them from
contaminated waters, that may lead to increase of trace metals in
chicken and chicken products with a serious threat because of their
toxicity, bioaccumulation and biomagnifications in the food chain.
The main heavy metals of concern are lead, cadmium, copper,
mercury and arsenic which at even low concentrations pose
serious health hazard to primary and secondary consumers due
to bio magnifications. The effects of metals and metalloids are
partly due to the direct inhibition of enzymatic systems and, also
to the indirect alteration of the essential metal ion equilibrium.
Majority of the known metals and metalloids are very toxic to living
organisms and even those considered as essential can be toxic if
present in excess. Moreover, owing to their toxicity persistence and
tendency to accumulate, heavy metals when occurring in higher
concentrations, become severe toxic for human being and all
living organisms through alteration of physiological activities and
biochemical parameters in blood and tissues, and through defects
in cellular uptake mechanisms in the mammalian liver and kidney,
inhibiting hepatic and renal sulfate / bicarbonate transporter
causing sulfaturia.
Lead is an accumulative poison; it has hematological effect due
to the inhibition of hemoglobin synthesis and shortening life span
of circulating erythrocytes resulting in anemia. It has a toxic and
damage effects leading to reduction of the cognitive development
and intellectual performance in children; increase blood pressure;
damage of the brain and kidneys; cardiovascular and reproductive
diseases in adults.
Cadmium is used extensively in the mining and electroplating
industries and found in fertilizes and fungicides. It is a very toxic
heavy metal, which accumulates inside the body particularly
kidneys and chronic exposure may induce heart diseases, anemia,
skeletal weakness, depressed immune system response, kidney and
liver diseases; cancer and death.
Copper is an essential element for man and animals. It is
required for normal biological activity of several enzymes and
it added to poultry diets with manganese and zinc (premix) to
enhance their weight gain and disease prevention. Meanwhile,
ingestion of excessive doses of copper may lead to adverse health
problems, such as severe nausea, bloody diarrhea, hypotension,
liver and kidney damage.
Arsenic is a metalloid that occurs in inorganic and organic forms
and is found in the environment, both naturally occurring and as a
result of human activity. The inorganic forms of arsenic are more
toxic than organic ones. However, so far, most of the data regarding
arsenic occurrence in food, gathered under the official control of
foodstuff, is still reported as total arsenic, without differentiating
the various types of arsenic in the diet. It has a toxic effects includes
decrease in hemoglobin, packed cell volume, erythrocytic count
and total leukocytic counts, heterophils and lymphocytes

A study was undertaken to analyse the non-essential heavy metals viz. aluminium, arsenic, cadmium, chromium, mercury and lead in commercially available Ready-To-Eat chicken meat products (chicken 65, chilly chicken, grilled chicken and tandoori chicken) collected from street food outlets at different regions of Chennai city. Totally 288 samples (72 samples for each product) were collected and analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES). Results revealed that, among the three regions southern region had higher concentration of cadmium (2.21±0.65 ppm), chromium (2.82±1.58 ppm) and lead (4.00±2.07 ppm) whereas aluminium (12.30±2.99) and arsenic (0.38±0.18) were noticed in central region. Higher mercury (0.12±0.10) was noticed in northern region. Among the products grilled chicken samples had higher concentrations of aluminium, arsenic, and lead. Based on the results it was concluded that, heavy metals like arsenic and mercury in ready-to-eat chicken meat products were within the limits of prescribed standard whereas aluminium, cadmium, chromium, and lead were slightly higher than the permissible limits set by different regulatory agencies for meat and meat products. The reason for these higher values may be due to the ingredients, cooking methods and cooking utensils used for the preparation of chicken meat products and also the extraneous contaminants.

In this study, the prevalence of Campylobacter spp. in poultry fresh meat and ready‑to‑cook
products was evaluated. Seventy‑three samples were collected at retail level from
supermarkets and discount stores, obtaining 61.6% positivity. Of 133 Campylobacter isolates,
86 strains (Campylobacter coli, 58.1% and Campylobacter jejuni, 41.9%) were selected for
characterisation on the basis of their SmaI and kpnI pulsed field gel‑electrophoresis (PFGE)
profiles, to exclude clonal replicates. Campylobacters resulted highly resistant to tetracycline,
ciprofloxacin, and nalidixic acid (79.1%, 72.1% and 65.1%, respectively); 50% of C. coli and
13.9% of C. jejuni were resistant to ciprofloxacin and erythromycin, the most important
antimicrobials for human campylobacteriosis therapy. Five C. coli were resistant to 5/7 of
the tested antimicrobials. HS4c was the prevailing C. jejuni serotype group (22.3%), whereas
8 other serotypes were identified in low percentages. SmaI and kpnI profiles showed a
wide variability. The survey showed a high Campylobacter contamination of poultry meat
and poultry products at retail level in Tuscany, Italy. A wide strains’ heterogeneity and a
remarkable level of strains’ antimicrobial resistance have been reported, confirming the need
for an improvement of specific preventive measures along the production chain.

Catalog essay accompanying the exhibition of the same title, that was on view at Martos Gallery, Los Angeles in the fall of 2015. Focusing on the four artists included in the exhibition, Ivana Basic, Encyclopedia Inc., Nicolas Lobo and Sean Raspet, and the ways that each of their practices deals with the synthetic, inorganic and potentially harmful substances that we ingest on a daily basis.

Activity Based Costing and Budgeting systems, which are compatible with the strategic goals, planning and technological infrastructure of the enterprises, have gained importance and started to be preferred in recent years. Activity Based Costing provides accuracy and reliability in determining product cost by focusing on the cause-effect relationship in cost formation. The most basic strategic point of view it brings is that it is not products that cause costs, but activities, and that it is product and service groups that consume activities.

It identifies the true nature of cost behavior and helps to reduce costs and identify activities that do not add value to the product. Activity Based Costing uses multiple cost drivers, most of which are transactional rather than product volume.

Chicken meat results from overall biochemical and mechanical changes of the muscles after slaughtering process. The transformation of muscle in meat is a control point in the determinism of meat quality. Several and complex factors can affect poultry meat quality properties. Therefore, genotype, age, sex, type of muscle, structure of muscle fiber, production system, feeding, feed and water withdrawal, transport, slaughter process, post mortem aging time promote a significant difference in parameters of technological, sensorial and nutritional quality of chicken meat. However, differences in meat quality exist between fast and slow growing chicken genotypes. Furthermore, older chickens present a lower ultimate pH, redder breast meat, higher shear force and drip loss, lower yield and more important intramuscular fat. At equivalent age, the male chickens are less fatty than the females, while crude protein content is higher in males than females. Production systems, such as traditional...

... US Products 327 Robert Maddock 32. Mediterranean Products 333 Juan A. Ordóñez and Lorenzo de la Hoz 33. ... Disease Outbreaks 477 Colin Pierre Part XI. Processing Sanitation and Quality Assurance 46. Basic Sanitation 483 Stefania Quintavalla and Silvana Barbuti 47. ...

Poultry production has risen rapidly due to the increased consumption of further processed chicken-based products such as sausages, nuggets and burgers. This increase in poultry consumption has been dominated by chicken meat. Duck meat is also widely available but less frequently utilized in further processed products due to certain limitations of its functional properties. Nonetheless, duck meat production has increased steadily over the years. One technology that may improve the functional properties of meat is surimi processing. This specialized washing process removes undesired components (e.g., fats, blood, enzymes and pigments) and increases the concentration of myofibrillar proteins that play important roles in the functional properties of meat. The successful development of fish surimi has inspired researchers to study surimi-like material made from other animal muscle. Several researchers have tested the properties of surimi-like material made from beef, pork, chicken, mutt...