COMPARATIVE ASSESSMENT OF THE IMPACT OF NATURAL ANTIOXIDANTS ON THE QUALITATIVE INDICATORS OF SEMI-FINISHED PRODUCTS FROM BROILER-CHICKEN MEAT AND OXIDATIVE PROCESSES IN THEIR STORAGE

THE BULLETIN ◽  
2019 ◽  
Vol 6 (382) ◽  
pp. 54-63
Author(s):  
V. G. Semenov ◽  
◽  
N. N. Kuzmina ◽  
O. Yu. Petrov ◽  
A. Baimukanov ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Natural Antioxidants ◽  
Comparative Assessment ◽  
Chicken Meat ◽  
Oxidative Processes ◽  
The Impact

scholarly journals Stock And Flow Diagram of Supply-Prices Stabilization Model of The Chicken Meat Industry Supply Network: A Case Study In Daerah Istimewa Yogyakarta (DIY)

2021 ◽  
Vol 1 (1) ◽  
pp. 211-218
Author(s):  
Laila Nafisah ◽  
Natasha Putri Larasati ◽  
Yuli Dwi Astanti
Keyword(s):  
Supply Chain ◽  
Broiler Chicken ◽  
Large Scale ◽  
Price Change ◽  
Chicken Meat ◽  
Animal Protein ◽  
Flow Diagram ◽  
Meat Industry ◽  
Stock And Flow Diagram ◽  
The Impact

During the Covid-19 pandemic, the government issued a policy through Large-Scale Social Restrictions and the impact was felt on the unsustainable availability of various food commodities, one of which was broiler chicken meat. Broiler chicken is one of the animal protein food products that is favored by people from various circles because it has a relatively cheaper price compared to other meat commodities that provide animal protein, is easy to obtain, and has good organoleptic quality. The purchasing power of the people of the Special Region of Yogyakarta (DIY) is also increasing due to increased nutritional awareness related to the fulfillment of animal protein. The broiler production process contains uncertainty because it is seasonal. This causes a fluctuating price change. Fluctuations in broiler prices are not a new phenomenon in the DIY. Price fluctuations usually occur at certain times such as during religious holidays and this phenomenon occurs repeatedly every year. So we need a broiler supply chain research to maintain price stability using a dynamic simulation system model of the broiler chicken supply chain in DIY. This study develops a Causal Loop Diagram (CLD) and Stock and Flow Diagram (SFD) of system dynamic model of the broiler supply chain in the DIY and simulates the model using Powersim Studio 10 software. The simulation is confirmed verified and valid, therefore for the next research model can be used to solve the problem by generating policy scenario.

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

2009 ◽  
Vol 12 (3) ◽  
pp. 681-690 ◽  
Author(s):  
Ann S. Mothershaw ◽  
Taghreed Gaffer ◽  
Isam Kadim ◽  
Nejib Guizani ◽  
Issa Al-Amri ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Quality Characteristics ◽  
Chicken Meat ◽  
Different Temperatures

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

scholarly journals A Comparative Assessment of the Impact of Climate Change and Energy Policies on Alpine Hydropower

2018 ◽  
Vol 54 (11) ◽  
pp. 9144-9161 ◽  
Author(s):  
D. Anghileri ◽  
M. Botter ◽  
A. Castelletti ◽  
H. Weigt ◽  
P. Burlando
Keyword(s):  
Climate Change ◽  
Comparative Assessment ◽  
Energy Policies ◽  
Impact Of Climate Change ◽  
The Impact

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 Interaction of Salmonella with E. coli and Proteus spp. in Biofilm Formation

2021 ◽  
pp. 30-45
Author(s):  
S. U. Pathiranage ◽  
D. N. N. Madushanka ◽  
K. V. D. M. Hasintha ◽  
H. C. Nadishani ◽  
G. C. P. Fernando ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Time Points ◽  
Dual Cultures ◽  
Microtitre Plate Assay ◽  
Biofilm Development ◽  
Numerous Time

Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming ability of these organisms were studied. Place and Duration of Study: The study was conducted at the Laboratory of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, from 2019 December to 2020 May. Methodology: This study investigated the biofilm-forming ability of Salmonella as a mono species and its interaction with E. coli and Proteus in the process of biofilm formation. Microorganisms used for this study were isolated from broiler chicken meat. Biofilm was quantified using a microtitre plate assay. The interaction effects were tested at the temperature of 280C in different time durations (up to 120 hours). Results: Salmonella 1 and Proteus monocultures showed significantly higher biofilm-forming ability than Salmonella 3 isolate at all tested time points. At 120 hr, additionally to the salmonella 1 and Proteus isolates E. coli also formed significantly higher biofilms than Salmonella 3. However, Salmonella 3 was the lowest biofilm former as mono biofilm at all tested time durations. Salmonella 1 interaction with Salmonella 3 isolates formed less biofilms than Salmonella 1 mono biofilm at 48hr and 72hr correspondingly. Salmonella 1 and its interactions with Salmonella 3, Proteus, E. coli showed similar biofilm-forming abilities without significant differences at all other tested time points. Specifically, Salmonella 3 interaction with Salmonella 1 as dual biofilm showed higher biofilm-forming ability than Salmonella 3 mono biofilm at all tested time points. Tested isolates and their interaction achieved the highest biofilm formation at numerous time points. In fact, at 48hr, Salmonella 3 isolates and its interaction of Proteus, E. coli, and Salmonella 1 interaction with Proteus attained their highest biofilm formation abilities. The highest biofilm formation was achieved by Salmonella 1 isolate as mono biofilm and Salmonella 1 interaction with E. coli as dual biofilm at 72hr. Biofilm-forming trend of respective isolates and interactions showed numerous patterns at tested time durations. Specifically, E. coli rapidly enhanced its biofilm-forming ability as monoculture from 24 hr to 120 hr. Proteus, Salmonella 3 as monocultures, Salmonella 3 interaction with Proteus and E. coli as dual cultures showed progressive biofilm development from 24 hr to 48 hr. Salmonella 1 monoculture and its interaction with Salmonella 3, E. coli as dual biofilm improved their biofilm-forming ability from 24 hr to 72 hr. Similar to Salmonella 3 interaction with Proteus, Salmonella 1 interaction with Proteus also increased its biofilm-forming ability from 24 hr to 48 hr. Conclusions: This study concluded that there is a variation among isolates and their combinations in forming the biofilms, where there is an enhancement of biofilm in dual-species over the mono-species in some interaction, and there is a reduction in biofilm formation by dual-species with some combinations. Further, this concluded that Salmonella is interacting with other commonly found bacteria such as Proteus and E. coli in biofilm formation.

scholarly journals EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

2020 ◽  
Vol 25 (1) ◽  
pp. 52
Author(s):  
Alston Millan
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Room Temperature ◽  
Ph Value ◽  
Chicken Meat ◽  
Test Results ◽  
Coating Technology ◽  
Randomized Design ◽  
Myristica Fragrans Houtt ◽  
Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

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