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POULTRY MEAT QUALITY | EGG AND EGG PRODUCTS QUALITY | POULTRY PRODUCTS MICROBIOLOGY - EUROPEAN REGULATIONS AND QUALITY ASSURANCE SYSTEMS |
The purchase of the book "Poultry Meat Quality" includes the following volumes:
II - EGG AND EGGS PRODUCTS QUALITY
III - POULTRY PRODUCTS MICROOBIOLOGY EUROPEAN REGULATIONS AND QUALITY ASSURANCE SYSTEMS
I - POULTRY MEAT QUALITY
Proceedings of the XII European Symposium on the Quality of Poultry Meat
25-29 September 1995. Zaragoza (Spain)
Contents:
SESSION M1: Influence of Production Factors on Broiler Carcass and Meat Quality
SESSION M2 : Meat Quality in Other Birds
SESSION M3: Influence of Processing Methods
SESSION M4: Functional Properties of Poultry Meats and Further Processed Products
SESSION M5: Improving Shelf-Life and Nutritive Value
SESSION M6: Quality Assesment Techniques
Influence of Production Factors on Broiler Carcass and Meat Quality
GENERAL REVIEWS
- Influence of production factors on broiler carcass quality and grade.BILGILI, S. F.; HORTON, A. B. (USA) 13
- Influence of strain and nutrition on broiler breast meat yield. MORAN JR., E. T. (USA) 21
ORAL COMMUNICATIONS
- Influence of dietary nutrient density on carcass quality and composition of large male broilers grown for deboning (Abstract). WALDROUP, P.W.; WALDROUP, A.L.; WATKINS, S.E.; SALEH, E.A. (U.S.A.). 29
- Reduction of abdominal fat deposit on broilers, using amino-acid chelated minerals in diet. BOUGON, M.; BOURDONNAIS, A. (France). 31
- Post-mortem kinetics of muscle pH fall in relation to strain crosses of chicken broilers. GARDZIELEWSKA, J.; KORTZ, J.; JAKUBOWSKA, M. (Poland). 37
- Post-mortem processes in breast muscle of different chicken lines with differences in growth rate and protein efficiency. SCHREURS, F.J.G. (The Netherlands). 41
POSTER PRESENTATIONS
- Evaluation of performances, carcass and cut yields in four broiler strains. CEPERO, R.; MARZO, I.; LAFUENTE, R. (Spain). 51
- Replacing soybean meal by sunflower meal in broiler rations and its effects on the performance of chicks, carcass traits and meat composition. GIPPERT, T.; SHERIF, Kh. El.; GERENDAI, D. (Hungary). 63
- Effect of different dietary fat sources on general performance and carcass yield in broiler chickens. BLANCH, A.; GRASHORN, M.A. (Spain/Germany). 71
- Utilisation of lucerne protein concentrate for growth and skin broiler pigmentation. SALICHON, M.R.; BLUM, J.C. (France). 77
- Influence of vitamin and mineral nutrition and of low ambiental temperature on broiler performance and quality of body composition. TARANU, I.; CRISTE, R.D.; BURLACU, R.; OLTEANU, M.; BURLACU, Gh. (Romania). 83
- Effect of dietary fluorine upon the chemical and mineral content in meat and bones of chicken-broilers. DIMANOV, D. J.; PETKOV, G. S.; GEORGIEV, S. G. (Bulgaria). 91
- Lipid composition of broiler meat and skin as affected by some antibiotic growth promoters. CONCHELLO, M.P.; LÁZARO, R.; BAYARRI, S.; CEPERO, R.; ARIÑO, A.; HERRERA, A. (Spain). 95
- Influence of a probiotic and an acidifier on meat quality and chemical composition in broiler chickens. RIBARSKI, S.; GHADBAN, G.; MITEVA, T.; BOICHEVA, S.; KABACKCHIEV, M.;CHOMAKOV, H. (BULGARIA). 103
- Effect of high ambient temperature on skin and meat composition of breast muscle of broilers YALCIN, S.; SETTAR, P.; OZKAN, S.; TOLON, B. (TURKEY) 109
- The effects on carcass characteristics and edible organ weight in broiler chickens of some methods used to decrease heat stress. KANAT, R. (Turkey). 115
- The effect of air ionization and thermal conditions on broiler chicken carcass quality. HERBUT, E.; WEZYK, S.; CYWA-BENKO, K. (Poland). 123
- Effect of a intermittent lighting programme on the quality of broiler chickens carcasses. HERBUT, E.; CYWA-BENKO, K.; WEZYK, S. (Poland). 129
- Meat quality of different provenances of chickens. ZLENDER, B; HOLCMAN, A.; RAJAR, A.; GASPERLIN, L; STEVANOVIC, M. (Slovenia) 135
Meat Quality in Other Birds
GENERAL REVIEWS
- Meat quality traits of French «Label» chickens. REMIGNON, H.; CULIOLI, J. (FRANCE) 145
- Impact of turkey breeding and production on breast meat quality. SANTE, V.; SOSNICKI, A. A.; GREASER, M. L.; PIETRZAK, M.; POSPIECH, E.; OUALI, O. (FRANCE) 151
ORAL COMMUNICATIONS
- Growth and slaughter characteristics of different turkey lines. GRASHORN, M.A. (Germany). 157
- Meat quality and quantity of different hybrids of slaughter turkeys. FILUS, K.; JANKOWSKI, J.; MELLER, Z.; ROTKIEWICZ, T. 165
- Seasonal effects on the pale soft exudative (PSE) occurrence in turkey breast meat. BARBUT, S.; McCURDY, R.D.; QUINTON, M. (Canada). 173
- The quality characteristic of force fattened duck carcasses. WOLOSZYN, J.; SKRABKA-BLOTNICKA, T.; PRZYSIEZNA, E. (Poland). 177
- Influence of two feeding rates on muscular and liver composition in force-fed mule ducks. AUVERGNE, A., BABILE, R., BOUILLIER-OUDOT, M.; MANSE, H., LATIL, G. (France). 181
- Muscle structure and meat quality of ducks reared on pasture and under intensive conditions respectively. KNUST, U.; WICKE, M.; PINGEL, H.; von LENGERKEN, G.; SALOMON, V. (Germany). 189
POSTER PRESENTATIONS
- Comparison of some carcass characteristics between traditional and genetically improved Catalan autochthonous chickens. FRANCESCH, A.; PARDO, C. (Spain). 195
- Genetic basis of capon and hen meat production in Hungary. BARNA, J.; SZALAY, I.; BARTA, I.; LENNERT, L. (Hungary). 201
- Effects of production system on the meat quality of label chickens and capons.gARCÍA MARTíN, E.; CEPERO, R.; CAMPO, M.M.; LAFUENTE, R.; SAñUDO, C.; CANTí, M. (Spain). 207
- Carcass and meat characteristics from free-range chickens. MURIEL, A.; PASCUAL, M.R. (Spain). 219
- Meat quality depending on poultry species, sex, age at slaughter and keeping. BRESLAVETS, V.A.; DYACHENKO, V.I. (Ukraine). 223
- Growth rate comparisons for three strains of turkeys. WALTERS, B.S.; ROZUM, J.J.; BUTTLES, T.J.; MAURER, A.J. (U.S.A.). 231
- Meat quality of turkeys fattened on grate and litter beddings. SOWINSKA, J.; FILUS, K.; JANKOWSKI, J.; WOJCIK, A.; GIERCZYNSKI, S. (Poland). 237
- Study of specific stress factors influence on meat quality and quantity of turkey broiler.BOBOC, V. (Romania) 243
- Changing of goose meat contents from 1 day to 16 weeks of age. (Hungary). 247
- Effect of the genotype and protein content of the diet on the meat production and meat quality of the growing geese. ACS, I.; BODI, L.; VADA, K.M.; VETESI, M.; MEZES, M.; KOZAK, J.; KARSAI, K.M. (Hungary) . 253
- Influence of age and sex on slaughtering traits of squabs and old pigeons.MELEG, I.; HORN, P. (Hungary). 259
- Meat quality of pheasant bred in Poland.PIKUL, J.; TORGOWSKI, J. (Poland). 265
- Textural traits of emu meat (Dromaius novaehollandiae). BERGE, P.; LEPETIT, J.; TOURAILLE, C. (FRANCE). 273
Influence of Processing Methods
GENERAL REVIEWS
- Current and new poultry processing equipment: requirements and performance.VEERKAMP, C. H. (The Netherlands) 283
- Poultry stunning/killing methods: influence on carcase and meat quality.MOHAN RAJ, A. B. (United Kingdom) 289
ORAL COMMUNICATIONS
- A comparison of modified atmosphere killing to high low and amperage electrical stunning and slaughter systems on broiler breast muscle pH. FLETCHER, D.L. (U.S.A.). 299
- Gas stunning and postmortem electrical stimulation of broiler chickens.SAMS, A.R.; DZUIK, C.S. (U.S.A.). 307
- Influence of stunning current and convection during slush-ice chilling on quality defects with broiler carcasses.MORAN, E.T.; BILGILI, S.F. (U.S.A.). 315
- Post-mortem kinetics of glycolysis in breast muscle of chicken broilers in relation to ante-mortem stress condition. GARDZIELEWSKA, J. (Poland). 321
- Shortening and textural variability in chicken carcass Pectoralis muscle.DUNN, A.A.; TOLLAND, E.L.C.; GAULT, N.F.S. (Northern Ireland). 327
- Effect of deboning time on tenderness of duck meat.PINGEL, H.; KNUST, U.; von LENGERKEN, G.; WICKE, M.(Germany). 335
POSTER PRESENTATIONS
- Effect of preslaughter stress on glycogen content in muscle fibers of White Italian geese. KLOSOWSKA, D.; ROSINSKI, A.; ELMINOWSKA-WENDA, G.; KLOSOWSKI, B. (Poland). 341
Functional Properties of Poultry Meats and Further Processed Products
GENERAL REVIEW
- Poultry meat for further processing.RICHARDSON, I. (UNITED KINGDOM) 351
ORAL COMMUNICATIONS
- High temperature processing effects on the properties of fowl meat emulsions.VOLLER-REASONOVER, L.; HAN, I; ACTON, J.C.; DAWSON, P.L. (U.S.A.). 363
- Effect of selected stabilising agents on functional properties and microbiology of frozen stored myofibril preparation. KIJOWSKI, J.; STANGIERSKI, J.; CEGIELSKA-RADZIEJEWSKA, R. (Poland). 369
- Thermal characteristics of turkey muscle tissue proteins. TRZISKA, T.; KOPEC, W.; SMOLINSKA, T.; OZIEMBLOWSKI, M. (Poland). 377
- A comparison of the effects of turkey strain, phosphates, and packaging on the quality of oven-cooked turkey Deli breast. SWENSON, M.E.; BUTTLES, T.J.; WALTERS, B.S.; MAURER, A.J. (U.S.A.). 383
- The possibility of production of chopped sausages from chicken meat and Awassi sheep tallow. SKRABKA-BLOTNICKA, T.; SAMMAK, A.R. (Poland). 389
- Some aspects of rational usage of the secondary raws of poultry processing industry ANTIPOVA, L.V.; POLYANSKIH, S.V. (Russia). 397
POSTER PRESENTATIONS
- Water binding properties of turkey thigh meat from response surface regression analysis.LISTOV-SAABYE, F.; NIELSEN, H-J. S.; DAWSON, P.L.; ACTON, J.C. (U.S.A.). 403
- Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments.SMYTH, A.; SMITH, D.M.; VEGA VARGAS, V.; O’NEILL, E. (U.S.A.). 409
- Aggregation of chicken muscle actomyosin in low ionic strength solutions.KOPEC, W.; SMOLINSKA, T.; TRZISKA, T.; OZIEMBLOWSKI, M. (Poland). 415
Improving Shelf-Life and Nutritive Value
GENERAL REVIEW
- Advances in research and application of Vitamin E as an antioxidant for poultry meat.SHEEHY, P.J.A.; MORRISSEY, P.A.; BUCKLEY, D.J. (Ireland) 425
ORAL COMMUNICATIONS
- Utilization of agricultural waste as a beneficial poultry feed: I. Tomato seeds (Abstract).KING, A.; ZEIDLER, G. (U.S.A.). 437
- Lipid oxidation of raw and cooked myofibrils preparation as affected by frozen storage time.PIKUL, J.; WOJCIECHOWSKA, K.; KIJOWSKI, J. (Poland). 439
- The levels of cholesterol and lipids in the liver and muscles of 7 week old males and females fed the feed containing rapeseed «OO». SWIERCZEWSKA, E.; NIEMIEC, J. (Poland). 447
- Effect of different dietary fat sources on cholesterol content in tissues of broiler chickens. Comparison of two methodologies.BLANCH, A.; LÓPEZ-FERRER, S.; BARROETA, A.C.; GRASHORN, M.A. (Spain/Germany). 453
POSTER PRESENTATIONS
- Sensory quality of marinated chicken thighs during long-term frozen storage.MIELNIK, M.; RODBOTTEN, M; PETTERSEN, M.; MIELNIK, J.; NILSSON, A. (Norway). 461
- The effect of poultry dry manure administered within broiler diet on meat quality.BALBAIE, T.; STEFANESCU, V.; BIANU, G.; PLAMADEALA, S.; STEFANESCU, D. (Romania). 471
- Polychlorinated biphenyl and organochlorine pesticide residues in poultry meat of the aragonese diet (NW Spain). LÁZARO, R.; ARIÑO, A.; BAYARRI, S.; CONCHELLO, M.P.; HERRERA, A. (Spain). 475
- Nicarbazin residues in broiler muscle, liver and litter/faeces: early exposure or recirculation. KAN, C.A.; KEUKENS, H. J.; BOERS, E. (The Netherlands). 481
Quality Assesment Techniques
GENERAL REVIEWS
- Instrumental methods for measuring meat quality features. GRASHORN, M. A. (Germany) 489
- Sensory analysis techniques for measuring poultry meat quality. TOURAILLE, C. (FRANCE) 497
ORAL COMMUNICATIONS
- Added water content measurent in deep frozen poultry : Methodological study of the drip test.VERDON, J.; COLIN, P. (France). 507
- Near infrared transmission spectroscopy - a rapid method for evaluation of intramuscular fat and moisture content in several waterfowl species.KÖHLER, P.; WIEDERHOLD, S., KALLWEIT, E. (Germany). 515
- Comparison of breast muscle growth in live Muscovies and Mulards by means of magnetic-resonance-imaging (MRI) WIEDERHOLD, S.; BAULAIN, U.; KALLWEIT, E.; PINGEL, H. (Germany). 523
- Inmunoassays for rapid determination of endpoint processing temperatures in poultry products.SMITH, D.M. (U.S.A.). 529
