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- Aksu, M.I.; Karaoglu, M.; Kaya, M.; Esenbuga, N.; Macit, M.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1485-1491
- chicken meat; legs (meat cut); vacuum packaging; food packaging; aerobic conditions; food microbiology; food contamination; bacterial contamination; species diversity; food quality; pH; thiobarbituric acid-reactive substances; broiler feeding; humic acids; fulvic acids; humates; minerals; cold storage; food storage
- ... The current trial determined the influence of dietary humate, including humic, fulvic and ulmic acids and some microminerals on the pH, TBARS and microbiological properties of vacuum-packed and aerobic-packed breast fillets and drumsticks of broilers. A total of 240 male broiler chicks (Ross-308) were randomly allocated into four dietary treatments (H0, H1, H2 and H3 groups). A basal diet (H0), ba ...
- Vattern, D.A.; Mahoney, R.R.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1537-1542
- in vitro digestion; muscle protein; myofibrils; chicken meat; bioavailability; iron; peptides; sarcoplasmic reticulum
- ... Muscle foods enhance the absorption of non-haem iron. We studied the size of the dialysable iron species produced following in vitro digestion of soluble and insoluble chicken muscle proteins and compared the results with those for egg white and whey protein. Digestion of chicken muscle proteins caused a four- to fivefold increase in dialysable iron, whereas egg white showed only a slight increase ...