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Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages
Natural Colorant Nitrites Alternative Pork Sausage Quality Characteristics
2016/5/10
The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with ...
Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
Surimi Chicken Breast Washing Time pH Adjustment Gel Properties
2016/4/27
This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four...
Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle
Marbling Tenderness Connective Tissue Longissimus
2016/4/25
This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mec...
Effect of Hen Weight on Egg Production and Some Egg Quality Characteristics in Pheasants (Phasianus colchicus)
Pheasant Live weight Egg production Egg quality
2016/4/15
A study was conducted to determine the effect of live weight of pheasants on egg production and egg quality characteristics. A total of 48 ring-necked pheasants were divided into control, heavy, middl...
Effect of Varying Levels of Aflatoxin, Ochratoxin and Their Combinations on the Performance and Egg Quality Characteristics in Laying Hens
Laying Hens Toxin Egg Production Shape Index Shell Thickness
2016/4/13
A 50 day feeding trial was conducted with White Leghorn (WL) laying hens, 42 weeks old, to determine if feeding of varying levels of aflatoxin (AF), ochratoxin A (OA) or their combinations has any eff...
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Low-fat Ground Pork Patties Milk Co-precipitates Pork Patties Fat Replacer
2016/4/13
The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory...