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Factors affecting the measurement and utilization of xanthophylls in the egg yolk and broiler skinFletcher, Daniel Lake, January 1977 (has links)
Thesis--University of Florida. / Description based on print version record. Typescript. Vita. Includes bibliographical references (leaves 61-70).
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Physiological response of laying hens to different management systems /Shini, Shaniko. January 2004 (has links) (PDF)
Thesis (Ph.D.) - University of Queensland, 2004. / Includes bibliographical references.
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Effect of particulate organic matter and ammonia air contaminants upon turkey responseRoper, William Edward, January 1966 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Zinc requirement of laying hens for normal egg and chick productionStahl, James L. January 1984 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1984. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 29-31).
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Effect of aging, thawing and frozen storage on the tenderness of chicken broiler muscleRuddick, Jane Elizabeth January 1974 (has links)
The effects of various aging, thawing and storage methods on the tenderness of frozen broiler Pectoralis major muscle were studied.
Initial experiments were carried out to establish standard methods of freezing, cooking and tenderness evaluation to be used in subsequent experiments. The effects of varying the aging, thawing and storage techniques were then investigated using the established methods.
Whole carcasses were frozen in a liquid nitrogen blast freezer after cooling in ice water for periods of 1 to 10 hours after slaughter, stored for 1 week at -31°C and thawed for varying lengths of time. The P. major muscles were removed and cooked in boiling water between metal plates. Tenderness evaluations were carried out using the Allo-Kramer shear press.
The length of thawing time was shown to greatly influence the degree of toughness of the cooked muscles. When a thawing period of 4 hours in water at 25°C was used, a decrease in toughness took place in carcasses frozen between 1 and 2 hours post-mortem. This was followed by an increase to maximum toughness in birds frozen between 4 and 8 hours post-mortem. Maximum tenderness occurred in birds frozen 10 hours after death.
Thawing birds in air at 4°C for 24 and 4 8 hours decreased the level of toughness attained after freezing 4 to 8 hours post-mortem. It did not significantly alter the degree of tenderness reached after 10 hours. Similarly, the decrease in toughness in birds frozen between 1 and 2 hours post-mortem, remained significant.
Longer storage (3 months) at -23°C followed by rapid thawing eliminated both the decline in toughness of carcasses frozen between 1 and 2 hours post-mortem and the maximum toughness level attained by carcasses frozen 4 to 8 hours after death.
An attempt was made to explain the decrease in toughness in carcasses frozen between 1 and 2 hours postmortem
in terms of the aging temperature and medium used prior to freezing. No difference in the pattern was observed, however, when other pre-freezing aging techniques were used.
Increases in the sarcomere lengths of muscle frozen at 2 hours post-mortem were observed, corresponding to the increase in tenderness occurring in carcasses frozen at this time. Isometric tension measurements, however, did not correlate well with these observations.
Taste panel members were unable to discern differences in the tenderness of muscle frozen between 1 and 3 hours post-mortem although excellent correlations were obtained between Allo-Kramer shear press values and sarcomere
length measurements.
The results of these experiments therefore show that the ultimate tenderness of broiler muscle can be greatly influenced by the interaction of pre-freezing aging time, length of storage and thawing techniques used prior to cooking. / Land and Food Systems, Faculty of / Graduate
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Study of the influence of certain environmental conditions on the duration of viability of Salmonella pullorumClarke, Miriam Keith 01 January 1933 (has links) (PDF)
No description available.
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A study of economic trends, supply patterns, and marketing practices in the Ohio poultry industry /MacDonald, Ronald Hugh January 1955 (has links)
No description available.
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Pricing broilers at the farm level in Ohio /Luckham, W. R. January 1959 (has links)
No description available.
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Value-added poultry product development a consumer driven approach /Martinez Michel, Lorelei. January 2010 (has links)
Thesis (M. Sc.)--University of Alberta, 2010. / Title from pdf file main screen (viewed on Jan. 21, 2010). A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Technology, Department of Agricultural, Food, and Nutritional Science, University of Alberta. Includes bibliographical references.
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Comparison of broiler breeder production and fertility in a colony cage system with two different floors versus a slat-floor systemMassey, Joseph W. January 2002 (has links)
Thesis (M.S.)--West Virginia University, 2002. / Title from document title page. Document formatted into pages; contains viii, 46 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 29-31).
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