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Abstract
Objective measurements of meat quality attempt to quantify its sensory and nutritional values. Existing techniques broadly employ spectroscopic, chemical and mechanical means in one for form or another. Appearance and flavor defy representation, whereas force of shear reasonably indicates texture. Composition per se can be measured in many ways to either define or infer contents. Procedu ...
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There are countless problems the poultry farming industry is facing in Egypt, a business that has an investment volume of approximately 60 billion pounds, with an employment volume of about 16 million people. The last problem was a rise in prices of one-day old broiler chicks.
Brokers who control prices in more than one way, including monopoly and speculation, pointed out that all these r ...
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As rightly pointed out, hormone usage is banned in most countries. The improved performance in growth and quality is basically due to gene selection and improved management system.
Christina Peter Gervas likes this technical article:
Christina Peter Gervas likes the comment:
Dear Torence Sidhuna
I would consider 180~220 mEq/kg in the case of layers in production phase and 220~250 mEq/kg for broilers, specially to maintain a good litter quality. Follow the recommended levels of sodium, potassium and chloride for the the breed you are using. Special attention should be given to chloride levels and you can use sodium bicarbonate or potassium carbonate to help in the bal ...
Participation in Forum on June 4, 2020
Thank you for the marination lesson. I have a question, i want to know is it true that when you use excess liquid marinades (soy sauce or vinegar) to marinate chicken meat, they tend to ooze from meat unlike the beef meat where the marinades keep binding with the meat?
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June 4, 2020