scholarly journals Production of Broiler Chicken Carcass Fed on Rice Bran Biomass in Different Marketed Ages

2018 ◽  
Vol 209 ◽  
pp. 012008
Author(s):  
H. Hafid ◽  
Rahman ◽  
Nuraini ◽  
Y. Wati ◽  
Inderawati ◽  
...  
Keyword(s):  
Rice Bran ◽  
Broiler Chicken ◽  
Chicken Carcass

scholarly journals Karakteristik Genus Bakteri Pada Karkas Ayam Broiler Dari Swalayan di Kota Pontianak

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Prianti Rahmawati Diah Wulandari Rousdy
Keyword(s):  
Broiler Chicken ◽  
Pathogenic Bacteria ◽  
Chicken Meat ◽  
Bacterial Isolates ◽  
Bacterial Genus ◽  
Chicken Carcass

The availability  of nutrients in chicken carcasses can cause chicken meat to be an excellent medium for the growth of pathogenic and non-pathogenic bacteria. This study aims to determine the characteristics of the bacterial genus in broiler chicken carcasses from supermarkets in Pontianak City. Based on the results of the study found 23 bacterial isolates in broiler chicken carcass samples from supermarkets in Pontianak City, which included members of the Aeromonas, Acetobacter, Alcaligenes, Amphibacillus, Bacillus, Brevibacterium, Camphylobacter, Carnobacterium, Erwinia,  Erysipelothrik, Eubacterium, Hafnia, Kluyvera, Klebsiella, Kurthia, Lactobacillus, Listeria, Proteus, Pseudomonas, Shigella, Sporolactobacillus, Serratia, and  Yersinia.

scholarly journals Kajian Cemaran Salmonella spp pada Daging Ayam Broiler di Pasar Tradisional dan Modern Kota Bandar Lampung

2021 ◽  
pp. 1-4
Author(s):  
Z Zairiful ◽  
Y Sukaryana ◽  
K Maghfiroh
Keyword(s):  
Broiler Chicken ◽  
Chicken Meat ◽  
Personal Hygiene ◽  
Pathogenic Microorganisms ◽  
Salmonella Spp ◽  
Food Ingredient ◽  
Traditional Markets ◽  
Chicken Carcass ◽  
Sterile Plastic ◽  
Meat Samples

Food can be a carrier for pathogenic agents that can disease in consumers (foodborne disease). Chicken meat is one of the products from livestock which has a high consumption rate, because besides being easy to obtain, the growth of chickens is fast, and the price is also more affordable compared to large livestock types. Chicken meat is an excellent medium for microbial growth and makes it a perishable food ingredient. Foodborne illness is a disease caused by pathogenic microorganisms that contaminate food, such as Salmonella spp, Staphylococcus aureus, and Escherichia coli (E.coli). Salmonella spp infection can cause salmonellosis which irritates the digestive tract and many of them result in death. This study aims to assess the presence and number of pathogenic microorganisms Salmonella spp in broiler chicken sold in traditional and modern markets in Bandar Lampung. The research was conducted by purposive sampling of 30 chicken meat samples. Broiler chicken carcass samples were taken as whole and then stored in sterile plastic, labeled and put into a cool box filled with ice. The variables observed in this study were the presence and number of Salmonella bacteria. The data obtained were analyzed descriptively. The results of Salmonella spp examination on chicken meat samples in traditional markets in Bandar Lampung City showed a positive  in 1 (one) sample or 6.7%, while in modern markets Salmonella was not found. The presence of Salmonella in chicken meat is thought to be due to contamination from the water used during the process of slaughtering and preparing the carcass, contamination from the carcass slaughtering and selling environment which does not apply good sanitary hygiene and poor personal hygiene of the traders. The conclusion obtained is that the number of Salmonella spp in chicken meat in traditional markets is not in accordance with SNI 7388 of 2009 concerning the Maximum Limit of Microbial Contamination (BMCM) in fresh meat.

Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass

Food Control ◽  
1999 ◽  
Vol 10 (3) ◽  
pp. 189-194 ◽  
Author(s):  
P.Z. Sakhare ◽  
N.M. Sachindra ◽  
K.P. Yashoda ◽  
D. Narasimha Rao
Keyword(s):  
Broiler Chicken ◽  
Microbial Load ◽  
Chicken Carcass

Prevalence and Serogroup Diversity of Salmonella for Broiler Neck Skin, Whole Carcass Rinse, and Whole Carcass Enrichment Sampling Methodologies following Air or Immersion Chilling†

2015 ◽  
Vol 78 (11) ◽  
pp. 1938-1944 ◽  
Author(s):  
D. V. BOURASSA ◽  
J. M. HOLMES ◽  
J. A. CASON ◽  
N. A. COX ◽  
L. L. RIGSBY ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Free Chlorine ◽  
Processing Plant ◽  
Chicken Carcass ◽  
Commercial Processing ◽  
Sampling Procedures

The purpose of this study was to evaluate neck skin (NS), whole carcass rinse (WCR), and whole carcass enrichment (WCE) sampling procedures for Salmonella isolation and serogroup identification from the same broiler chicken carcass treated with air or immersion chilling. Commercially processed and eviscerated broiler carcasses were collected from a commercial processing plant, individually bagged, and transported to the pilot processing plant. In experiment 1, carcasses were air chilled to 4°C. In experiment 2, carcasses were immersion chilled with or without chlorine. After air chilling, Salmonella was detected on 78% of NS and 89% of WCE samples. Only one Salmonella serogroup was detected from each of 13 Salmonella-positive NS samples, and two serogroups were detected on 1 Salmonella-positive NS sample. Only one Salmonella serogroup was detected from each of 13 Salmonella-positive WCE samples, and two serogroups were detected from 3 Salmonella-positive WCE samples. After immersion chilling without chlorine, Salmonella was detected on 38% of NS, 45% of WCR, and 100% of WCE samples. Without chlorine, the 15 Salmonella-positive NS samples included 14 samples with one serogroup and 1 sample with two serogroups. Only one Salmonella serogroup was detected from WCR samples after immersion chilling. Of 40 Salmonella-positive WCE samples, 23 had a one, 14 had two, and 3 had three Salmonella serogroups. After immersion chilling with chlorine, Salmonella was detected on 35% of NS, 0% of WCR, and 90% of WCE samples. With chlorine, the 14 Salmonella-positive NS samples included 11 samples with one serogroup and 3 samples with two serogroups. No Salmonella serogroups were detected from WCR samples after immersion chilling with 20 mg/liter free chlorine. The 36 Salmonella-positive WCE samples included 21 samples with one serogroup and 15 samples with two serogroups. NS and WCE sampling methodologies yielded similar prevalence and serogroup diversity after air chilling. However, after immersion chilling with or without chlorine, WCE sampling yielded significantly higher (α ≤ 0.05) prevalence and serogroup diversity than either NS or WCR sampling methodologies.

scholarly journals Determination of the Appropriate Ratio of Rice Bran to Cassava Leaf Meal Mixture as an Inoculum of Rhizopus Oligosporus in Broiler Chicken Ration.

2020 ◽  
Vol 10 (1) ◽  
pp. 102-108
Author(s):  
. Annisa ◽  
Yose Rizal ◽  
. Mirnawati ◽  
Irfan Suliansyah ◽  
Amri Bakhtiar
Keyword(s):  
Rice Bran ◽  
Broiler Chicken ◽  
Rhizopus Oligosporus ◽  
Leaf Meal

scholarly journals Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

2013 ◽  
Vol 56 (6) ◽  
pp. 996-1001 ◽  
Author(s):  
Talita Kato ◽  
Claudia Freitas Barbosa ◽  
Elza Iouko Ida ◽  
Adriana Lourenço Soares ◽  
Massami Shimokomaki ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Water Release ◽  
Brazilian Legislation ◽  
Chicken Carcass ◽  
Exudative Meat

scholarly journals The Effect of Papaya Leaf Flour and Turmeric Flour on the Broiler Carcasses

2020 ◽  
Vol 8 (1) ◽  
pp. 19-25
Author(s):  
Jurnal Peternakan Integratif
Keyword(s):  
Broiler Chicken ◽  
Animal Husbandry ◽  
Feed Additives ◽  
Carcass Weight ◽  
Study Program ◽  
Slaughter Weight ◽  
Chicken Carcass ◽  
And Control ◽  
North Sumatra ◽  
Better Than

This study aims to determine the effect of providing papaya flour and turmeric flour as feed additives on slaughter weight, carcass weights and percentage of broiler chicken carcasses. This research was conducted in the enclosure of Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra in October to November 2019. The design used in this study was a complete random design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0 = control feed; P1 = addition of 0.5% turmeric flour; P2 = addition of 5% papaya leaf flour; and P3 = addition of 0.5% turmeric flour and 5% papaya leaf flour. The parameters observed were cutting weight, carcass weight and carcass percentage. The results showed that the addition of turmeric feed and papaya leaves into the feed did not have a significant effect on the slaughter weight, carcass weight and percentage of 35-day-old broiler chicken carcass. The treatment showed a tendency that the weight of cut and carcass weight of papaya leaf addition was better than turmeric and control. The conclusion of this study is the addition of papaya leaf flour and turmeric flour as feed additives did not have an effect on the broiler chicken carcass.

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