scholarly journals The quality determination of broiler chicken thawed using different techniques

2021 ◽  
pp. 1
Author(s):  
Ahamed Rifath ◽  
Fathima Jemziya
Keyword(s):  
Broiler Chicken

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 CONTRACT FARMING AND THE EFFECT ON PRICE RISK IN BROILER FARMING

2020 ◽  
Vol 142 ◽  
pp. 05002
Author(s):  
Adinda Tissa Rachmasari Putri ◽  
Mohammad Rondhi
Keyword(s):  
Research Method ◽  
Broiler Chicken ◽  
Secondary Data ◽  
Farming System ◽  
Research Area ◽  
Contract Farming ◽  
High Consumption ◽  
Large Fluctuations ◽  
Price Risks

Contract farming is one of the ways in a production relationship that is carried out by at least two parties who work together for a certain unit of time arranged in a written or oral agreement. Contracts in agriculture are carried out to reduce the risks faced by both parties. There are several agriculture commodities developed under the contract farming system, one of which is broiler. Broiler are important for fulfilling animal protein. High consumption in Indonesia at 2012-2016, not supported by production and the price of broiler has large fluctuations. Large fluctuations in Jember at 2012-2016 illustrate the magnitude of the risk in broiler farming both the risk of production and price. The amount of risk borne by farmerss causes easy contract farming to be applied in broiler chicken farming. This study purpose to see: (1) The pattern of contract farmIng carried out on broiler farming; and (2) The effect of contract farming on the price risks faced by farmerss. Method of determining the research area is purposive method. The research method is carried out by descriptive and analytical. The method of data collection is by interview, observation and secondary data with the use of recapitulation of the results of farmers maintenance. Determination of respondents was conducted randomly at farmerss in Jember Regency. The results of the study show: 1) The pattern of contract farming carried out on broiler farming is a contract farming with the type of production contract; and (2) The effect of contract farming causes the risk faced by farmerss to be reduced by 39% than independently farmerss.

scholarly journals Sarcoplasmatic and myofibrillar protein changes caused by acute heat stress in broiler chicken

2008 ◽  
Vol 65 (5) ◽  
pp. 453-458 ◽  
Author(s):  
Carolina de Castro Santos ◽  
Eduardo Francisquine Delgado ◽  
José Fernando Machado Menten ◽  
Aparecida Carla de Moura Pedreira ◽  
Carmen Josefina Contreras Castillo ◽  
...  
Keyword(s):  
Heat Stress ◽  
Broiler Chicken ◽  
Myofibrillar Protein ◽  
Environmental Condition ◽  
Fragmentation Index ◽  
Acute Heat Stress ◽  
Sds Page ◽  
And Migration ◽  
Water Holding

Acute heat stress (AHS) modifies the structure of myofibrils affecting functional properties of meat, mainly the water holding capacity. This experiment aimed to identify changes in proteolysis and migration between the myofibrillar and sarcoplasmatic fractions due to pre-slaughter AHS. Myofibrillar fragmentation index (MFI), SDS-PAGE, western blot of vinculin (WB) and shear force (SF) were determined. Six hundred broilers (Gallus gallus) were slaughtered in three different days (ST). In each ST, groups of ten animals were placed in transport crates and submitted to AHS (35ºC, 75 - 85% RH) for 2 hours. Simultaneously, the non-stressed broilers (NS) were kept in thermoneutral environment (22ºC, 83 ± 6.6% RH) within the crates in the same density. After slaughter, the breast muscles were kept refrigerated until the withdrawal of all samples (0, 1, 2, 6 and 24 hours after slaughter). Sampling within AHS and NS birds was collected according to lightness value (normal L* < 49, and high > 51), except for determination of MFI and SF. The lightness was used later to perform SDS-PAGE and WB analyses. MFI kinetics showed that the fragmentation rate was superior in animals NS, indicating that AHS can harm proteolysis and rate of myofibrillar fragmentation. However, the extent of fragmentation did not change, as well as SF values. SDS-PAGE for Troponin fragments indicated a differentiated pattern between AHS and NS. The WB did not show alterations in vinculin fragmentation. Modifications in sarcoplasmatic fraction are observed in meat with high L*values, independent of environmental condition.

scholarly journals A Rapid Method for the Determination of Temperature Abuse of Fresh Broiler Chicken

1992 ◽  
Vol 71 (8) ◽  
pp. 1391-1395 ◽  
Author(s):  
S.M. RUSSELL ◽  
D.L. FLETCHER ◽  
N.A. COX
Keyword(s):  
Rapid Method ◽  
Broiler Chicken

scholarly journals Analisis Residu Tetrasiklin pada Hati Ayam Potong di Kota Kendari

2019 ◽  
Vol 6 (1) ◽  
pp. 34
Author(s):  
Yamin Yaddi ◽  
Abdul Rizal ◽  
Fitrianingsih Fitrianingsih ◽  
Restu Libriani ◽  
Deki Zulkarnain
Keyword(s):  
Random Sampling ◽  
Broiler Chicken ◽  
Simple Random Sampling ◽  
National Standard ◽  
Sampling Location ◽  
Antibiotic Residues ◽  
Broiler Meat ◽  
Purposive Sampling ◽  
Antibiotic Residue

ABSTRAKPenelitian ini bertujuan  untuk menganalisis dan menentukan keberadaan serta tingkat residu antibiotik terutama golongan tertasiklin pada sampel lapang hati ayam broiler yang berada di Kota Kendari. Metode yang digunakan meliputi observasi lapang, pengambilan sampel dan pengujian sampel di laboratorium. Penentuan lokasi pengambilan sampel secara purposive sampling. Lokasi sampling (pasar) yang dijadikan sebagai tempat pengambilan sebanyak 5 (lima) pasar sesuai dengan kriteria yang telah ditentukan. Jenis sampel yang digunakan adalah hati ayam potong yang berasal dari beberapa pedagang dengan kisaran bobot karkas/bobot hati yang berbeda.  Pengambilan sampel hati dilakukan dengan metode simple random sampling. Pengujian sampel digunakan sesuai dengan Standar Nasional Indonesia dengan metode Tapis. Pengujian residu dilakukan melalui uji skrining test. Hasil penelitian menunjukkan pemeriksaan residu antibiotik pada semua sampel adalah negatif. Kesimpulannya adalah produk peternakan dari ayam potong yang di pasarkan di Kota Kendari sebagian besar tidak mengandung residu antibiotik. Peternak ayam potong yang ada di Kota Kendari sudah mulai bijak dalam penggunaan antibiotik serta penentuan waktu panen.Kata kunci: ayam broiler, hati ayam, residu antibitikABSTRACT               This study aimed to analyze and determine the presence and level of antibiotic residue, especially tetracycline group in broiler chicken liver in Kendari. The methods used in this study were field observations, sampling, and laboratory testing. Determination of sampling location was done by purposive sampling. The sampling location (market) chosen for this study were 5 (five) markets based on predetermined criteria. The type of sample collected was broiler liver from several butchers with different ranges of carcass / liver weight. Liver sampling was done using simple random sampling method. The sample was tested using Tapis method in accordance to Indonesian National Standard (SNI). Tetracycline residue was tested by screening test. The results showed negative antibiotic residues in all samples. It can be concluded that livestock products from broiler chicken in Kendari market are mostly free from antibiotic residue. It can be assumed that the broiler farmers in Kendari have become wise in using antibiotics and the determination of harvest after antibiotic treatment.  Keywords: antibiotic residues, broilers liver, broiler meat

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