Cargando…

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks

The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of 48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carc...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kokoszyński, Dariusz, Arpášová, Henrieta, Hrnčar, Cyril, Żochowska-Kujawska, Joanna, Kotowicz, Marek, Sobczak, Małgorzata
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2019
Materias:	Processing and Products
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587759/ https://www.ncbi.nlm.nih.gov/pubmed/32036972 http://dx.doi.org/10.1016/j.psj.2019.09.003

Ejemplares similares

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons
por: Kokoszyński, Dariusz, et al.
Publicado: (2020)

A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds
por: Kokoszyński, Dariusz, et al.
Publicado: (2019)

Growth Performance, Body Measurements, Carcass and Some Internal Organs Characteristics of Pekin Ducks
por: Kokoszyński, Dariusz, et al.
Publicado: (2019)

The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks
por: Kokoszyński, Dariusz, et al.
Publicado: (2022)

Online estimating weight of white Pekin duck carcass by computer vision
por: Chen, Ruoyu, et al.
Publicado: (2022)

Comparison of some meat quality and liver characteristics in Muscovy and mule ducks
por: Kokoszyński, Dariusz, et al.
Publicado: (2020)

Characteristics of carcass and physicochemical traits of meat from male and female ducks fed a diet based on extruded soybean
por: Biesek, Jakub, et al.
Publicado: (2021)

Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load
por: Farghly, Mohamed F.A., et al.
Publicado: (2022)

Effects of sources and levels of liquor distiller's grains with solubles on the growth performance, carcass characteristics, and serum parameters of Cherry Valley ducks
por: Zhai, S.S., et al.
Publicado: (2020)

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin
por: Kim, Tae-Kyung, et al.
Publicado: (2020)

Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability
por: Zheng, Nian-Yao, et al.
Publicado: (2021)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Impact of aluminosilicates on productivity, carcass traits, meat quality, and jejunum morphology of broiler chickens
por: Banaszak, Mirosław, et al.
Publicado: (2020)

Effects of functional oils on the growth, carcass and meat characteristics, and intestinal morphology of commercial turkey toms
por: Ferket, P.R., et al.
Publicado: (2020)

Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers
por: Hernández-Coronado, Ana Cecilia, et al.
Publicado: (2019)

Physicochemical characteristics of meat from capons derived from the crossing of conserved breed hens and meat roosters
por: Calik, J., et al.
Publicado: (2023)

Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks
por: Cao, Zhengfeng, et al.
Publicado: (2021)

Differences in carcass composition and meat quality of conventional and slow-growing broiler chickens raised at 2 stocking densities
por: Weimer, S.L., et al.
Publicado: (2022)

Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses
por: Kawamura, K., et al.
Publicado: (2023)

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage
por: Barido, Farouq Heidar, et al.
Publicado: (2021)

Effects of microbial fermentation on the flavor of cured duck legs
por: Cai, Zhendong, et al.
Publicado: (2020)

Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods
por: Tuell, Jacob R., et al.
Publicado: (2020)

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality
por: Mahmoudi, Souhila, et al.
Publicado: (2022)

Quality characteristics of duck jerky: combined effects of collagen and konjac
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production
por: Zhang, Xing, et al.
Publicado: (2023)

Effects of reducing dietary amino acid density and stocking density on growth performance, carcass characteristics, meat quality, and occurrence of white striping in broiler chickens
por: Pekel, A.Y., et al.
Publicado: (2020)

Effect of reduced crude protein diets supplemented with free limiting amino acids on body weight, carcass yield, and breast meat quality in broiler chickens
por: Benahmed, Sahar, et al.
Publicado: (2023)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy
por: Qin, Fang-Li, et al.
Publicado: (2021)

Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens
por: Wang, Chaoyue, et al.
Publicado: (2022)

iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
por: Zhang, Muhan, et al.
Publicado: (2021)

Changes in lipid properties of duck egg yolks under extreme processing conditions
por: Cao, Danhui, et al.
Publicado: (2021)

Detection of woody breast condition in commercial broiler carcasses using image analysis
por: Caldas-Cueva, Juan P., et al.
Publicado: (2021)

On-line weight estimation of broiler carcass and cuts by a computer vision system
por: Nyalala, Innocent, et al.
Publicado: (2021)

Carcass traits and fat quality of breeding emu (Dromaius novaehollandiae) in Northern Japan
por: Koshiishi, Yuichi, et al.
Publicado: (2022)

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances
por: Semjon, Boris, et al.
Publicado: (2020)

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood
por: Cha, Ji Yoon, et al.
Publicado: (2021)

Nanopore-based full-length transcriptome sequencing of Muscovy duck (Cairina moschata) ovary
por: Lin, Junyuan, et al.
Publicado: (2021)

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham
por: Choe, Juhui, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_bd7adre5j2hsifgg4lh9tui5ag