Life Sciences Commons^™

Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek

University of South Florida (USF) M3 Publishing

Geographically Indications (GI) is as a niche market for countries, creates value-added and has a strong link with origin and cultural heritage. The aim of this study is to examine registered GI products that can be considered as gastronomically in Turkey in terms of regions and product groups determined by the Turkish Patent and Trademark Office. For this purpose, the Turkish Patent and Trademark Office Geographical Indications Portal (www.ci.turkpatent.gov.tr) was examined in depth, based on the descriptive scanning model. As a result of the examinations, it has been seen that Turkey has 825 registered GI of food and agricultural. It …

Investigation Of Histomoniasis Prevention In Poultry, Lesleigh Beer

Graduate Theses and Dissertations

Histomonas meleagridis is the etiological agent of histomoniasis, also commonly known as blackhead disease. This protozoal disease of poultry is detrimental to turkeys with flock mortalities often reaching 80-100%, although other gallinaceous birds are susceptible. Since the voluntary removal of nitarsone in 2015, the poultry industry is suffering with no approved prophylactics, therapeutics, or vaccines for this disease. The objectives of this dissertation were to evaluate multiple methods for prevention or control of histomoniasis, including dietary chemoprophylaxis and vaccination. Specifically, this research evaluated quinine as a chemoprophylactic candidate (Chapter 3) or live-attenuated H. meleagridis as vaccine candidates (Chapter 4) in …

Motivation And Support For Regulatory Changes: A Typology Of Tennessee Wild Turkey Hunters, Cristina Elisa Maldonado

Masters Theses

Hunters form a diverse group with multiple motivations for seeking outdoor recreation experiences. A deeper understanding of hunters’ motivations may benefit wildlife managers in state agencies to cater services and regulations to meet the needs of this diverse group. To determine the motivations of wild turkey (Meleagris gallopavo) hunters in Tennessee, and their attitudes and preferences concerning turkey hunting and management, a self-administered questionnaire was developed and mailed to a sample of licensed Turkey hunters in Tennessee. A multivariate K-means cluster analysis was then applied to identify hunter typologies based on several motivation factors that were derived from …

Bulletin 2220: Best Management Practices For Small Scale Poultry Producers In Maine, Richard Brzozowski, Donna R. Coffin, Michael Darre

Cooperative Extension - Agriculture

Written for small-scale poultry producers. University specialists, Extension educators, and agriculture service providers from New England and New York developed this list of Best Management Practices to assist small-scale poultry growers to provide the best of care for their birds, minimize losses due to disease and predation, as well as minimizing the impact on the environment while assuring a high quality, wholesome product for their family and customers.

Slides: A Case Study Of The Roan Plateau Area, Mary Viviano

The Future of Natural Resources Law and Policy (Summer Conference, June 6-8)

Presenter: Mary Viviano, EnCana Oil & Gas (USA) Inc.

14 slides

Hot-Packaging Reduces Lipid Oxidation And Improves Sensory Characteristics Of Cooked Turkey Meat, Maiko Ishikawa, Dong U. Ahn

Journal of the Iowa Academy of Science: JIAS

The effects of two vacuum packaging methods (hot and cold vacuum packaging) on the storage stability and sensory characteristics of cooked meat were compared. Ground turkey breast and leg meat patties were cooked, vacuum packaged appropriately, and stored up to 22 days. Lipid oxidation was measured by the thiobarbituric acid (TBA) test. In addition, Total aerobic count and sensory evaluation (flavor, juiciness, tenderness, overall acceptability) were conducted. There was no significant difference in aerobic plate count by packaging methods; however, panelist rating revealed that hot-packaged turkey leg meat had higher juiciness and overall acceptability scores than cold-packaged ones. Although TBARS …