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Full-Text Articles in Poultry or Avian Science
Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani
Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani
Master's Theses
The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the …
Modifying The Mineral Profile Of Crickets (Acheta Domesticus) Using A Supplemented Diet, Rhianne Morgan Le Maxwell
Modifying The Mineral Profile Of Crickets (Acheta Domesticus) Using A Supplemented Diet, Rhianne Morgan Le Maxwell
Master's Theses
Captive insectivores may consume invertebrates as all, or part of their overall diet. The challenge with feeding captive insectivores involves the limited number of invertebrate species that are commercially available, and the lack of key nutrients provided by these insects. Among these insects, a naturally occurring low concentration of calcium and an inverse calcium to phosphorus ratio may put insectivores at the risk of developing hypocalcemia. A strategy to correct this nutrient imbalance involves supplementing the insect diet with high concentrations of targeted nutrients – a term referred to as gut-loading. Current industry guidelines recommend feeding a supplemented diet for …
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
Master's Theses
In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …