Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 6

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  turkey carcass
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

The effect of acetic acid on Salmonella spp. in microbiological media and in turkey carcasses

100%
Mikolajczyk A.
Polish Journal of Natural Sciences
|
2009
|
tom 24
|
nr 3
177-186
The studies aimed at determining the influence of acetic acid concentrations on Salmonella spp. in microbiological media and on turkey carcasses. The average number of bacteria in control samples without the supplement of acetic acid was for S. Enteritidis 1.3 · 10⁸, S. Anatum 1.9 · 10⁸ and S. Typhimurium 2.3 · 10⁸. Acetic acid in agar medium at 0.1% concentration inhibited growth of studies Salmonella strains entirely. In case of acetic acid concentration of 0.05% the number of bacteria compared to the controls decreased by 6 logarithmic cycles. In case of 0.03% concentration the number of S. Anatum decreased by 5 logarithmic cycles while S. Enteritidis and S. Typhimurium by 4 logarithmic cycles. In the presence of 0.02% acetic acid S. Enteritidis and S. Typhimurium grew in numbers that were within the same logarithmic range, only S. Anatum decreased in number by one logarithmic cycle as compared to the controls. The results of studies obtained after immersing elements of turkey carcasses in acetic acid indicate that the recovery of Salmonella spp. from the samples depends on the inoculum of those bacteria in poultry carcass surface. In case of contamination with 10 colony forming units (cfu) of Salmonella spp. on the surface of a turkey carcass element and immersing it for 15 minutes in 1%, 1.5% and 2% acetic acid solutions a decrease in the number of samples from which those microorganisms were recovered as compared to the number of control samples was recorded. In case of contamination with 10² cfu on the turkey carcass surface and immersing it in tested 1%, 1.5% and 2% solutions of acetic acid for 15 minutes no influence on detection of Salmonella spp. was recorded. The inhibitory influence of acetic acid on Salmonella spp. was much more pronounced in case of the microbiological medium than in case of poultry carcasses on which satisfactory elimination of Salmonella spp. was not achieved.
2

Characteristics of main protein fractions in male turkey meat

100%
Radomyski T.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2000
|
tom 03
|
nr 1
The characteristics of chemical composition and main protein farctions of deboned turkey meat is presented. It can be concluded that the functional properties of that meat can be more influenced by the total content of protein and the degree of fiber disintegration than by differences in the contents of any specific protein fraction.
3

Characteristics of turkey breast meat showing different signs of bursitis and ascites

84%
Januskeviciene G., Paulauskas V., Milius J., Zaborskiene G., Garmiene G., Stankiene J.
Bulletin of the Veterinary Institute in Puławy
|
2010
|
tom 54
|
nr 4
The amounts of biogenic amines (putrescine, histamine, cadaverine, tyramine, spermidine, and spermine), lactic acid, pH, and number of Enterobacteriaceae, Escherichia coli, and coagulase producing Staphylococci were determined in healthy turkeys and in the fillets of turkey breasts with the signs of ascites and bursitis. The examination of the amines was performed by high performance liquid chromatography; the amount of lactic acid was determined by capillary isotachophoresis method; pH value and microbiological indicators - by standardised methods. All determinations were done after 24, 72, and 120 h after slaughter of the turkeys. The fillets of the breasts were stored in the refrigerator at 4°C. The significant differences in the total amounts of biogenic amines in carcasses of healthy turkeys and carcasses of turkeys with substantial lesions of bursitis and medium or substantial lesions of ascites were determined within 5 d after slaughter (P<0.00l). The amounts of biogenic amines in the breast fillets of turkeys with low lesions of ascites and bursitis were very similar to that of the control group during the whole period of maturation. The average amount of lactic acid throughout 5 d after slaughter increased only in the breast fillets of healthy turkey (maximum value was 1.032 mg/100 g) and insignificantly increased in the carcasses with low lesions of ascites and bursitis (maximum value was 0.983 mg/100 g). The results of investigation indicate the breast fillets of turkeys with medium and substantial lesions of ascites and substantial lesions of bursitis are not fit for human consumption. However, in the cases of low lesions of ascites and low and medium lesions of bursitis, the fillets are not fit for maturation, but could be thermally processed in the period of 24 h after slaughter.
4

Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing

84%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 2
259-262
Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter - positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.
5

The survival of Salmonella spp. in relation to exposure to lactic acid and the storage time of turkey carcasses

84%
Mikolajczyk A.
Polish Journal of Natural Sciences
|
2009
|
tom 24
|
nr 4
245-253
The studies aimed at determining the influence of lactic acid on Salmonella spp. during storage of turkey carcasses’ samples for 2, 4 and 6 days. The initial average contamination of turkey carcasses’ elements with Salmonella spp. was 2.4 · 10³ bacteria. Following the immersion in water in average 4.3 · 10² Salmonella spp. cfu was recovered and that number was assumed as the inoculum. The number of Salmonella spp. decreases during storage of turkey carcasses’ samples in the refrigerator at 4℃. Compared to elements of carcasses immersed in sterile water the largest reduction, by two logarithmic cycles was recorded after 2 days of storage of samples treated with 1% lactic acid. In case of the other variants of the experiment when 1% solution of lactic acid was applied S. Enteritidis grew in numbers within the same logarithmic range. Compared to the samples immersed in sterile water, 2% lactic acid caused reduction in the number of Salmonella spp. on elements of poultry carcasses by one logarithmic cycle both immediately after contamination and after 2 and 6 days of storage; unfortunately after 4 days of storage S. Enteritidis grew in numbers that were within the same logarithmic range. During storage of the turkey samples tested at 4℃ for 2, 4 and 6 days, the numbers of Salmonella spp. decreased. That decrease compared to samples immersed in sterile water was the largest after 2 days of storage after application of 1% lactic acid.
6

Studies on the effect of chlorinated hydrocarbons content in the compound animal feeding stuffs on the residues in turkey carcasses and efficiency of slaughter turkeys rearing

67%
Faruga A., Pudyszak K., Borejszo Z., Smoczynski S. S., Pietrzak-Fiecko R.
Polish Journal of Veterinary Sciences
|
2008
|
tom 11
|
nr 3
213-218
An increasing demand for turkey meat requires intensification of rearing, while almost permanent presence of stable chlorinated hydrocarbons in the environment, feeds, living organisms, including humans, to force undertaking studies on the wholesome safety of food of animal origin. The objective of the present study was therefore to evaluate selected cereals of different origin in terms of the content of chlorinated hydrocarbons (DDT, DDE, DDD, and HCH) as well as to determine the content of these compounds in turkey carcasses and their effect as feed material on the rearing efficiency. The investigations were carried out in 2002 on 100 one-day-old Big-6 turkey hens randomly allocated to 4 groups. For the period of 16 weeks, the animals were fed ad libitum with diets based on wheat and barley originating from different regions and characterized by different agricultural and industrial properties. Chlorinated hydrocarbons were determined in: animal feeding stuffs compound (wheat, barley, meat meal, extracted soybean meal), turkey blood, breast muscles, skin with external fat, and in abdominal fat by means of gas chromatography with an electron capture detector (ECD). The results obtained confirmed high contents of the examined compounds in feed material and in fat obtained from carcasses of the birds investigated.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.