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Journal articles on the topic 'Roasted chickens'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Carol, Okoli, M.C Okonji, S.C Ugoh, S.N Okolo, A.C Okoli, and A.J Alu. "SALMONELLA SPECIE AND TOTAL VIABLE BACTERIAL LOAD IN ROASTED CHICKENS SOLD IN JOS-NIGERIA." Continental J. Biomedical Sciences 1 (June 18, 2007): 11–15. https://doi.org/10.5281/zenodo.818666.

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The study was to investigate for the presence of <em>Salmonella</em> specie and total viable aerobic bacterial load in roasted chickens sold in Jos. The study was carried out on twenty five chicken samples. No salmonella specie was isolated from the samples. However, other bacterial organisms were isolates, viz: 9(36%) of the samples yielded <em>E.coli</em>; 5(20%) yielded <em>Citobacter</em> species; 3(12%) yielded <em>Proteus </em>species and 6(24%) yielded <em>Klebsiella</em> species while 2(8%) showed no growth. An average total viable aerobic bacterial load of 7.9x10<sup>7</sup> organisms

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Wahyuni, Hanny Indrat, Retno Iswarin Pujaningsih, and Padwi Anwar Sayekti. "Kajian Nilai Energi Metabolis Biji Sorghum Melalui Teknologi Sangrai Pada Ayam Petelur Periode Afkir." Jurnal Agripet 8, no. 1 (2008): 25–30. http://dx.doi.org/10.17969/agripet.v8i1.605.

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Evaluation of metabolic energy value of roasted sorghum in culled laying chickens ABSTRACT. Tannin contained in sorghum can be reduced by using technology processing such as roasting. By using this way, husk of sorghum can be removed leading to decrease of tannin content which is reflected by the value of metabolism energy. The purpose of this experiment is to investigate the effect of roasted sorghum on metabolism energy of culled laying chickens. Measurement of metabolic energy as mathematic is used as comparison. The material used in his experiment was red sorghum, water, and 39 culled layi

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Chohan, A. K., M. A. McNiven, R. M. G. Hamilton, and J. A. MacLeod. "High protein and low trypsin inhibitor varieties of full-fat soybeans in broiler chicken starter diets." Canadian Journal of Animal Science 73, no. 2 (1993): 401–9. http://dx.doi.org/10.4141/cjas93-042.

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Two broiler growth trials of randomized block design were conducted to evaluate the nutritional quality of two new varieties of full-fat soybeans (SB) in starter diets. Use of the high protein (HP) SB (44% CP) has the potential to replace conventional soybeans in poultry rations and reduce the amount of SB needed. Use of the low-trypsin inhibitor (LTI) SB may eliminate the cost of heat treatment before feeding to poultry. The protein sources were raw SB (39% CP, 70 Trypsin Inhibitor Units (TIU) g−1 DM), autoclaved SB, autoclaved HP SB, LTI (42 TIU g−1 DM) and commercially roasted SB. Diets wer

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Nouri, Brah, Ousseini Moussa Hassan, Amadou Gado Boubacar, and Akourki Adamou. "Effects of Faidherbia Albida (Del.) Chev. Torrefied Pods on the Zootechnical Performances of Laying Chickens." Journal of World’s Poultry Science 2, no. 4 (2023): 33–38. http://dx.doi.org/10.58803/jwps.v2i4.19.

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Introduction: The cost of poultry feed directly impacts production yield. The search for feed formulations based on less expensive products is, therefore, an alternative to improve the profits of producers. This study was conducted in Maradi at the Regional Center for Agronomic Research of the National Institute of Agronomic Research of Niger to assess the effect of roasted Faidherbia albida pods on the zootechnical performance of Isa Brown laying chickens. Materials and methods: A total of 200 Isa Brown laying chickens, aged 21 weeks, were randomly assigned to four feeding groups with five re

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Rano, Nuhu Bello, and R. M. BASHIR. "HAEMATOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF FINISHER BROILER CHICKENS FED ROASTED BAMBARA NUT (Vigna subterranea L.)-BASED DIETS." FUDMA Journal of Agriculture and Agricultural Technology 8, no. 1 (2022): 171–76. http://dx.doi.org/10.33003/jaat.2022.0801.040.

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The study was conducted to investigate the haematological and biochemical parameters of finisher broiler chickens fed roasted Bambara nut-based diets. A total of 96-day-old Marshal Strain broiler birds were assigned to four treatments (0, 10, 20 and 30%) replicated four times in a completely randomized design (CRD) comprising of 6 birds in each. Bambara nut seeds were roasted, dried and milled into fine powdery roasted Bambara nut meal. The meal was then incorporated in the diets at 0, 10, 20 and 30% inclusion levels. Samples were then analyzed for proximate composition. At the end of the 8 we

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Al-Qaisi, Ali Hadi Mohammad, and Qana Hussein Amin Al-Jabari. "Effect of Partial or Total Substitution of Local Raw or Roasted Sesame Seed Powder in Laying Hens Diets on Productive Traits." IOP Conference Series: Earth and Environmental Science 1262, no. 7 (2023): 072022. http://dx.doi.org/10.1088/1755-1315/1262/7/072022.

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Abstract This study was conducted in the poultry field of the Department of Animal Production, College of Agriculture, University of Kirkuk, to investigate the effect of partially or completely substituting raw or roasted local sesame seed meal in laying hens’ diets on their productive traits. The experiment consisted of 7 treatments with 24 chickens per treatment and 6 replications for each treatment (4 chickens per replicate) over a period of 20 weeks. The birds were fed experimental diets, including a control diet with 100% soybean meal. In the second treatment, 33% of the soybean meal was

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Al-Qaisi, Ali H., and Qana H. Ameen. "The effect of partial or total substitution of raw or roasted domestic sesame seeds in laying hens on the qualitative qualities of eggs." Kirkuk University Journal For Agricultural Sciences 14, no. 3 (2023): 113–22. http://dx.doi.org/10.58928/ku23.14312.

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A study was conducted in the poultry field of the Department of Animal Production, College of Agriculture at the University of Kirkuk. The study involved seven treatments, each with 24 chickens, and six replicates per treatment, with four chickens in each replicate. The experimental period lasted for 20 weeks. The birds were fed different diets: the control diet contained 100% soybean meal, the second treatment replaced 33% of the soybean meal with raw local sesame seed meal, the third treatment replaced 66% of the soybean meal with raw local sesame seed meal, the fourth treatment replaced 100

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Bakare, Archibold G., Panapasa Cawaki, Ilaitia Ledua, et al. "Quality evaluation of breast meat from chickens fed cassava leaf meal-based diets." Animal Production Science 61, no. 6 (2021): 613. http://dx.doi.org/10.1071/an20031.

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Context Feed supply is an important constraint for poultry production in South Pacific island nations. The use of non-conventional feed resources, such as cassava leaves, could partly fill the gap in the feed supply and reduce feed production costs. Cassava leaves are locally available in South Pacific island nations, but the effects of including these in the diet of chickens are not known. Aim It was hypothesised that cassava leaf meal (CLM) at levels of 0%, 10%, 20% and 30% in diets of broiler chickens did not affect the chemical and sensory attributes of breast meat. Methods A total of 80 C

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Egbewande, O. O., H. Ibrahim, A. B. Musa, and H. A. Zakari. "Growth performance and carcass characteristics of broiler chickens fed raw and differently processed roselle(Hibiscus sabdariffa L.) seed meal." Nigerian Journal of Animal Production 44, no. 5 (2020): 109–15. http://dx.doi.org/10.51791/njap.v44i5.1370.

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One hundred and fifty (150)day-old Abor acre broiler chicks were used for this experiment toassess growth performance and carcass characteristics of broilers fed processed roselle (Hibiscus sabdariffa) seed meal were investigated. The birds were randomly assigned to five dietary treatments with three replicates (ten chicks per replicate)each in a completely randomized design (CRD). In the feeding trial, raw roselle seed meal (R RSM), roasted roselle seed meal (R RSM), boiled roselle seed meal (BRSM) and soaked roselle seed meal (SRSM) were incorporated as part replacement for groundnut cake at

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Hamilton, Robert M. G., and M. A. McNiven. "Replacement of soybean meal with roasted full-fat soybeans from high-protein or conventional cultivars in diets for broiler chickens." Canadian Journal of Animal Science 80, no. 3 (2000): 483–88. http://dx.doi.org/10.4141/a99-064.

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The effects were examined of replacing part or all of the soybean meal in the starter and finisher diets for male broiler chickens with ground, roasted, full-fat soybeans from either a high-protein (AC Proteus) or conventional (Baron) cultivar. The starter (1–21 d) and finisher (22–36 d) diets were formulated by replacing, on an isonitrogenous basis, part or all of the soybean meal in the barley–wheat-based control diets with the roasted soybeans. Digestibility of dry matter, corrected nitrogen and energy were estimated by an index method for the last 2 d of the starter and grower periods. Soy

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Akanji, AM, OE Fasina, and AM Ogungbesan. "Effect of raw and processed cowpea on growth and heamatological profile of broiler chicken." Bangladesh Journal of Animal Science 45, no. 1 (2016): 62–68. http://dx.doi.org/10.3329/bjas.v45i1.27490.

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A study was carried out to look at the utilization of cowpea based diets on performance characteristics and haematology of broiler chickens. Raw cowpea, dehulled cowpea, dehulled cooked cowpea and dehulled roasted cowpea grains were fed to broiler chickens in an eight week feeding trial. A total of two hundred (200) day old unsexed broiler chicks of Marshall strain were allotted into five dietary treatments.?Feed intake and growth were significantly (P < 0.05) reduced in birds fed raw cowpea and dehulled cowpea respectively. The feed conversion efficiency (FCE) and protein efficiency ratio

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FOTOU, E., V. MOULASIOTI, I. ANGELIS, et al. "Influence of dietary olive paste flour on the performance and oxidative stress in chickens raised in field conditions." Journal of the Hellenic Veterinary Medical Society 72, no. 3 (2021): 3239. http://dx.doi.org/10.12681/jhvms.28520.

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Olive oil contains a variety of antioxidants, including vitamin E. Its consumption protects against oxidative stress, which is involved in many pathological conditions, affecting animals’ development and their general welfare. The present study aimed to investigate the effect of olive paste flour (OPF) on the antioxidant status and performance of broiler chickens raised in field conditions. Total of 18.000 broilers was randomly allocated in equal numbers in two poultry houses. The chickens were grouped according to their diet as follows: Control group: chickens fed commercial poultry feed, and

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Tri Sutaguna, I. Nyoman. "MODIFIKASIMAKANAN TRADISIONAL BALI BERBAHAN DASAR AYAM SEBAGAI DAYA TARIKWISATA DI DESA MENGWI BADUNG." Jurnal Ilmiah Hospitality Management 7, no. 2 (2018): 111–20. http://dx.doi.org/10.22334/jihm.v7i2.7.

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The study, entitled “Modified Traditional Food made Basis Support Chicken For Tourism Industry in Mengwi” againts the background by the recent development of world tourism with tourist from the massive shift of interest in tourist to the tourism ethnic. Traveler began to look for unique tours are very concerned with the original character of the local community. One of which is owned by the culinary tourist destination. The research was conducted through descriptive interpretative study that aims to identify the presence of both interms of culinary tourism: (1) The modification of traditional

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., B. A. Ayanwale, Obun ., and A. V. Ayanwale . "Effect of Raw and Roasted Wild Afzelia africana Seed Meal Based Diets on Broiler Chickens." International Journal of Poultry Science 6, no. 1 (2006): 27–30. http://dx.doi.org/10.3923/ijps.2007.27.30.

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Nouri, Brah, Moussa Hassan Ousseini, Amadou Gado Boubacar, and Akourki Adamou. "Effects of Faidherbia albida (Del.) Chev. Roasted on Egg Quality Parameters of ISA Brown Laying Chickens." International Journal of Poultry Science 23, no. 1 (2024): 40–46. https://doi.org/10.3923/ijps.2024.40.46.

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Umar, A. M., A. U. Daninna, M. S. Muazu, et al. "Performance and organ characteristics of broiler chickens fed varying levels of rumen content." Nigerian Journal of Animal Production 47, no. 3 (2020): 245–52. http://dx.doi.org/10.51791/njap.v47i3.161.

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A trial was carried out to evaluate the effect of replacing wheat offal with rumen content on the growth performance of broiler chickens. A total of one hundred and fifty (150), one day-old broiler chicks were randomly allotted to five (5) dietary treatments containing 0, 5, 10% inclusion levels of sundried rumen content and 5 and 10% inclusion levels of roasted rumen content as a replacement to wheat offal. Each treatment was replicated three times with five (5) birds per replicate in a completely randomized design experiment. The trial lasted for eight (8) weeks. The results showed that ther

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S.B. Mahmo, Mutaz, Asma G. F. Mohamad, and Abdallah A. Abaker. "Performance, Carcass Traits and Blood Parameters of Broiler Chickens Fed Roasted and Boiled Bambara Groundnut (Vigna subterranea (L.) Verdc.)." Asian Journal of Animal Sciences 14, no. 4 (2020): 153–60. http://dx.doi.org/10.3923/ajas.2020.153.160.

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Bansé, O., K. Henri, Jean Z. Sibiri, and S. Laya. "Use of nr seeds, Parkia biglobosa (Jacq.) Benth as a partial substitute for roasted soybeans in diet of broiler chickens." African Journal of Agricultural Research 18, no. 7 (2022): 555–61. http://dx.doi.org/10.5897/ajar2022.16054.

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Egorov, Ivan, and Tatiana Egorova. "The use of medicinal plants in the compound poultry feed." E3S Web of Conferences 247 (2021): 01034. http://dx.doi.org/10.1051/e3sconf/202124701034.

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The experiments were carried out on 5 groups of cage housed broiler chickens of the Ross 308 cross aged from 1 to 35 days. It was found that dried chicory root, oregano, and common nettle are valuable additives in compound poultry feed. The addition of dried chicory root, oregano, and common nettle in amounts of 2 kg/t; 0.5 kg/t, and 2.0 kg/t, respectively, to broiler diets allows obtaining good livability (100%) and live bodyweight, as well as low feed conversion. In the experimental groups the dried medicinal plants were added to the feed without the use of in-feed antibiotics. It was statis

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NEWBERRY, R. C., J. R. HUNT, and E. E. GARDINER. "EFFECT OF ALTERNATING LIGHTS AND STRAIN ON ROASTER CHICKEN PERFORMANCE AND MORTALITY DUE TO SUDDEN DEATH SYNDROME." Canadian Journal of Animal Science 65, no. 4 (1985): 993–96. http://dx.doi.org/10.4141/cjas85-117.

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Treatments in which light alternated from side to side within pens at regular intervals had no effect on male roaster chicken performance or mortality due to sudden death syndrome (SDS) compared with continuous light. Strain differences in performance and SDS mortality were noted. No differences were found between the locations of death of chickens dying from SDS vs. other causes. Key words: Alternating light, roaster chicken performance, sudden death syndrome

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Kapela, I. Made Ari. "Usaba Sumbu from Karangasem: A Tradition with A Thousand Pork Offering." Bali Tourism Journal 6, no. 2 (2022): 25–29. http://dx.doi.org/10.36675/btj.v6i2.76.

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In historical records, Babad Dalem, there is a record about Usaba Sumbu, A celebration that represents the people's gratitude for the prosperity and resilience of the Gelgel Kingdom. As part of King Dalem Waturenggong’s territory, Bungaya traditional village, which today becomes part of Karangasem regency, has carried out Usaba Sumbu activities since the 16th century, even some claimed it had been performed since the 11th century. The whole series of rituals and ceremonies on Usaba Sumbu is viewed as offerings to ask for Amertha, the elixir of life. It is expected that the lord will bless the

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Mishra, Abhijit, Samir Kumar Sarkar, Subhasish Ray, and Sudipto Haldar. "Effects of partial replacement of soybean meal with roasted guar korma and supplementation of mannanase on performance and carcass traits of commercial broiler chickens." Veterinary World 6, no. 9 (2013): 693–97. http://dx.doi.org/10.14202/vetworld.2013.693-697.

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Akmal, Yusrizal, Suryani Suryani, and Yulidar Yulidar. "Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa." Jurnal Ilmu dan Teknologi Peternakan Tropis 6, no. 2 (2019): 154. http://dx.doi.org/10.33772/jitro.v6i2.5565.

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ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermenta

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Enthira, P. T., H. Yusnita, Y. Azizulyadi, A. Asma', and Siti Nur'afifah J. "Conceptual paper: Malaysian youth’s perception and consumption behaviour of roasted chicken products towards a better quality of life." Food Research 6, no. 6 (2022): 249–56. http://dx.doi.org/10.26656/fr.2017.6(6).774.

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Malaysian youth have a limited understanding of how to choose nutritious foods. Chicken products, both fried and roasted, are popular among Malaysians but fried chicken is consumed at a higher rate compared to roasted chicken. When purchasing ready-to-eat chicken products, youth must be prudent to choose healthier cooking method such as roasting method over chicken prepared with deep-fried cooking method. Many articles have been written regarding the health benefits of eating chicken cooked with moist heat method. However, in Malaysia, the health benefits of roasted chicken have not been thoro

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Thanabalan, Aizwarya, Mohsen Mohammadigheisar, and Elijah G. Kiarie. "Amino acids and energy digestibility in extruded or roasted full fat soybean fed to broiler chickens without or with multienzyme supplement containing protease, phytase, and fiber degrading enzymes." Poultry Science 100, no. 12 (2021): 101511. http://dx.doi.org/10.1016/j.psj.2021.101511.

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Skrbic, Zdenka, Z. Pavlovski, and M. Lukic. "The effect of fattening duration in different rearing systems on slaughter traits of broiler chickens of genotype Redbro." Biotehnologija u stocarstvu 23, no. 3-4 (2007): 67–74. http://dx.doi.org/10.2298/bah0704067s.

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Slow growing chickens of genotype Redbro, were reared in two systems in order to determine the effect of duration of fattening on values of slaughter yields/dressing percentages and shares of main carcass parts. Fattening of chickens in chicken coop to age of 84 days had considerable effect on increase of slaughter yields: "Conventional processing"(83.59%), "Ready to roast"(77.22%) and "Ready to grill"(67.17%) compared to 42nd day of age (82.21; 74.87 and 65.42%). Redbro chickens reared on free range had lower body masses compared to chickens reared from chicken coops in all investigated ages.

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Salmahaminati, Salmahaminati. "Water and Protein Analysis of Sausage product In PT. Jakarana Tama Bogor." INDONESIAN JOURNAL OF CHEMICAL RESEARCH 6, no. 2 (2022): 111–17. http://dx.doi.org/10.20885/ijcr.vol6.iss2.art7.

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An analysis of water content and protein levels have been done. This research has a purpose to determine the water content and protein levels in sausage products. The method used is gravimetric method for water content analysis and kjeldahl method for protein content analysis. Samples were put in oven for 3 hours with temperature 105 oC. From the analysis of samples with gravimetric method, the results obtained water content in chicken sausage products with an average of 51.24%, in the cow sausage with an average of 54.93%, on grilled chicken sausage with an average of 50.23% and in roasted be

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Mao, Ya, Qi Liu, Jianwei Shao, Li Yang, and Xuewu Zhang. "Flavoromics Analysis of Passion Fruit-Roasted Chicken." Foods 13, no. 14 (2024): 2221. http://dx.doi.org/10.3390/foods13142221.

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Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages

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MacLean, J., A. B. Webster, and D. M. Anderson. "Naked oats in grower and finisher diets for male chicken roasters and female turkey broilers." Canadian Journal of Animal Science 74, no. 1 (1994): 135–40. http://dx.doi.org/10.4141/cjas94-020.

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Two experiments were conducted to evaluate naked oats as a feedstuff for male chicken roaster and female turkey broilers. In exp. 1, grower and finisher roaster diets were formulated to contain 18, 36, 54, or 72% naked oats (Avena nuda L. 'Tibor'). The starter diet contained no naked oats. Two trials were conducted utilizing 1344 birds. Treatment diets were fed to four pens of roasters each, from 21 to 64 d of age. In exp. 2, grower and finisher turkey diets were formulated to contain 0, 22, 44, or 66% naked oats. The starter diet contained no naked oats. Two trials involving 964 birds were co

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Akanji, AM, and AM Ogungbesan. "Effects of heat-treated Jack beans on the performance characteristics and hematology profile in the commercial broiler." Bangladesh Journal of Animal Science 43, no. 3 (2014): 207–12. http://dx.doi.org/10.3329/bjas.v43i3.21650.

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The PDF from another article was originally loaded for this article by mistake and on 9th February 2015 the correct PDF was loaded.A study was carried out to assess the effects of aqueousheated and dryheated Jack beans on the growth, hematology, serum metabolites and enzymes of broiler chickens. Jack beans were processed by aqueous heating into two different batches. In the first batch of aqueousheated Jack beans (AHJB1), raw seeds were soaked in distilled water for 48 hrs prior to cooking in fresh water for 1 hr The second batch (AHJB2) had raw Jack beans soaked in distilled water for 48 h

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Lv, Guanhua, Hengpeng Wang, Xiaoou Wei, et al. "Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics." Foods 12, no. 23 (2023): 4322. http://dx.doi.org/10.3390/foods12234322.

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Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p < 0.05). Both stir-frying and deep-frying led to a greater conversion of the α-helix

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Sherard, Hamp. "The Thinking of Students: Make Mine Lemon-Roasted." Mathematics Teaching in the Middle School 6, no. 2 (2000): 100–102. http://dx.doi.org/10.5951/mtms.6.2.0100.

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The following “Food for Thought” problem appeared in the January 2000 issue of the journal: The sales manager for Chicken Shack Restaurants is studying the sales figures of two new varieties of chicken sandwiches recently introduced at eight of its restaurants. For four weeks, three restaurants have been selling lemon-roasted-chicken sandwiches, and for three weeks, the other five restaurants have been selling barbecued- chicken sandwiches. During this testing period, 6000 lemon-roasted-chicken sandwiches were sold, and 7200 barbecued-chicken sandwiches were sold. Which of the two new chicken

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Yusuff Oluwadamilare, Kingsley, Deborah Osinubi Adejoke, Hannah Anselm Oluwaseun, and Badeji Abosede Adejoke. "Heavy Metals in Street-Roasted Food and Home-Oven-Roasted Foods." Journal of Science and Technology (Ghana) 41, no. 2 (2023): 50–62. https://doi.org/10.4314/just.v41i2.5.

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Economic crises have led to an increase in entrepreneurial activities like street food vending. However, roasting food on the streets can increase food contamination. This study compares the concentrations of heavy metals such as Cd, Cr, Cu, Fe, Mn, Pb, and Zn in home-roasted and street-roasted chicken, maize, meat, fish, and plantain in Nigeria. The food samples were digested with acid, and the concentrations of these elements in the digests were determined using Atomic Absorption Spectrometer. The results showed that the concentrations of the heavy metals in street-roasted food were higher t

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Siswandi, Galfri, Petrisly Perkasa, Debora Debora, Pijai Pijai, and Aldi Wira Prajoga. "Analisa Perancangan Chicken Roaster." Jurnal Ilmiah Kanderang Tingang 13, no. 2 (2022): 276–86. http://dx.doi.org/10.37304/jikt.v13i2.181.

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Alat chicken roaster memiliki fungsi untuk memanggang, dengan memanfaatkan udara untuk memasak dinilai lebih hemat energi dari pada menggunakan arang dengan sepenuhnya. Dalam prosesnya arang yang digunakan memiliki kelemahan, seperti asap yang dihasilkan dan waktu persiapan yang cukup lama. Selain itu makanan juga menjadi kurang higienis dan mudah gosong. Untuk mengatasi hal tersebut, melalui kegiatan pengabdian kepada masyarakat, direalisasikan dengan membuat alat pemanggang yang lebih cepat dan mudah dengan memanfaatkan limbah bekas. Pada perancangan dilakukan dianalisa untuk mengetahui seja

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PROUDFOOT, F. G., and H. W. HULAN. "FEED TEXTURE EFFECTS ON THE PERFORMANCE OF ROASTER CHICKENS." Canadian Journal of Animal Science 69, no. 3 (1989): 801–7. http://dx.doi.org/10.4141/cjas89-092.

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Two experiments were conducted, each experiment involved 1600 day-old Arbor Acre male broiler chickens which were assigned to 20 pens divided into four blocks of five pens each with five feed texture treatments assigned to the pens within each block. The five treatments were (1) All mash — corn and wheat finely ground, (2) All mash — corn and wheat coarsely ground, (3) All mash — corn and wheat very coarsely rolled, (4) same as no. 1 but crumbled or pelleted and (5) same as no. 2 but crumbled or pelleted. Although feed texture had no overall significant (P > 0.05) effect on mortality, morta

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FARBER, J. M., J. Y. D'AOUST, M. DIOTTE, A. SEWELL, and E. DALEY. "Survival of Listeria spp. on Raw Whole Chickens Cooked in Microwave Ovens." Journal of Food Protection 61, no. 11 (1998): 1465–69. http://dx.doi.org/10.4315/0362-028x-61.11.1465.

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The prevalence of microwave ovens in North American homes has increased dramatically within the last decade. Although microwave ovens are primarily used for reheating of foods, they are now more commonly being applied to the cooking of raw foods. Although cooking of raw foods, according to manufacturers' instructions targets an organoleptically acceptable end product, the process does not address the microbiological safety of the cooked food. Seventeen microwave ovens from various commercial suppliers were used to cook naturally contaminated whole raw broilers (≤1.8 kg) and roasters (&gt;1

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Kim, Jeongmin, Yu Zhang, Yoseob Han, et al. "The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken." Food Science and Preservation 32, no. 2 (2025): 246–59. https://doi.org/10.11002/fsp.2025.32.2.246.

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This study investigated the effects of roasting and boiling on the texture and color of beef (brisket, loin, and shank), pork (Boston butt, hind leg, and loin), and chicken (breast, loin, and drumstick) through texture profile analysis, cutting, and color tests. Results showed that cooking methods affect meat texture and color differently based on meat type and method. Hardness, springiness, cohesiveness, and chewiness generally increased during cooking. After cooking, chicken had significantly lower hardness, chewiness, and cutting strengths than beef and pork. While beef and pork had similar

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Wong, Nicholas, and Moch Nur Efendi. "Pemanfaatan Teknik Smoke dan Sous Vide dalam Pengolahan Bebek Betutu." Jurnal Ilmiah Pariwisata dan Bisnis 3, no. 6 (2024): 1046–58. http://dx.doi.org/10.22334/paris.v3i6.819.

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Dalam penelitian ini peneliti akan berinovasi membuat kuliner khas Bali yaitu betutu dengan teknik smoke dan sous vide. Betutu sendiri berasal dari kata, be artinya daging. Sedangkan kata tutu dari kata tunu, yang artinya dibakar atau dipanggang. Teknik pembuatan betutu adalah langsung ditunu atau dibakar di atas atau dipendam dalam api sekam dan ada pula dibeberapa tempat di Bali terlebih dahulu dimasak dengan air yang dilengkapi dengan bumbu jangkep, kemudian ditunu atau dibakar di atas bara api. Daging yang dipakai bahan yaitu daging ayam, baik ayam kampung maupun ayam petelur dan boiler se

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Mallia, J. G., S. Barbut, J.-P. Vaillancourt, S. W. Martin, and S. A. McEwen. "A dark, firm, dry-like condition in breast meat of roaster chickens condemned for ascites, valgus-varus deformity and emaciation." Canadian Journal of Animal Science 80, no. 1 (2000): 45–49. http://dx.doi.org/10.4141/a99-015.

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Chicken carcasses with dark, firm, dry traits (DFD) are currently condemned in Canada for cyanosis. Reconsideration of the current policy requires tests for distinguishing DFD carcasses from those that are inadequately bled. Birds in other categories such as ascites (AS), emaciation (EM), and valgus-varus deformity (VVD) may also present a dark carcass color. Chickens condemned for DFD and inadequate bleeding (IB), and also for AS, EM and VVD were collected, and visually separated into "light" or "dark" groups. Color (Commission Intern. de l'Eclairage L*a*b*) and pH were measured at slaughter,

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LEKROENGSIN, SUMALIN, SUWIMON KEERATIPIBUL, and KASAME TRAKOONLERSWILAI. "Contamination Profile of Listeria spp. in Three Types of Ready-to-Eat Chicken Meat Products." Journal of Food Protection 70, no. 1 (2007): 85–89. http://dx.doi.org/10.4315/0362-028x-70.1.85.

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This study investigated contamination sources of Listeria spp. in frozen, ready-to-eat, roasted, steamed, and fried chicken meat products from a plant in Thailand, as well as the correlation between Listeria contamination in the production environment and the finished product. The cooking processes used in this factory (with a product core temperature of 80°C for 1 min) were confirmed as adequate for eliminating Listeria spp. However, Listeria spp. were detected at the packing stage of roasted and steamed chicken products. An environmental swab test was conducted by means of the zone concept,

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Pavlovski, Zlatica, Z. Skrbic, M. Lukic, V. Petricevic, and S. Trenkovski. "The effect of genotype and housing system on production results of fattening chickens." Biotehnologija u stocarstvu 25, no. 3-4 (2009): 221–29. http://dx.doi.org/10.2298/bah0904221p.

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Investigation was carried out on 500 Arbor Acres and Redbro chickens. First group of 30 male and female chickens per genotype was slaughtered after 12 h period of food deprivation. Second group remained in the facility and was fattened until 50. day. Third group was reared for 50 days but in a semi intensive system, with use of 20 m? and free range area of 1 m?/bird. Nutrition was based on mixture of ground corn, barley, vitamins mineral additive and 30% of complete forage mixture. All chickens, subsequent to finished fattening period (50 days) were weighed and after 12 h food deprivation peri

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Shakilla Fajri Angelina, Mujia Yahdillah, Rahayu Mardikaningsih, et al. "Kontribusi Mahasiswa KKN Universitas Sunan Giri Surabaya Terhadap UMKM Ayam Panggang Rakyat Mbah Romlah Dusun Bulang Desa Kloposepuluh." Indonesia Bergerak : Jurnal Hasil Kegiatan Pengabdian Masyarakat 1, no. 4 (2023): 09–16. http://dx.doi.org/10.61132/inber.v1i4.181.

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As a step to expand outreach and increase community awareness, the research plan proposes providing new banners and ensuring that MSME locations are listed on Google Maps. The priority justification prioritizes optimizing potential through community empowerment with the support of the Community Service program. The focus on increasing awareness of packaging through an importance survey, developing appropriate technology, and expanding marketing networks aims to strengthen the competitiveness of MSMEs' processed food products. The ABCD approach was chosen to emphasize the utilization of existin

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A, Dike Uzoma, Obasi Stella E, and Otuchuckwu Nneka A. "Antibiogram of Bacteria Isolated from Roasted Bush Meat and Chicken Samples Sold in Afikpo, Nigeria." International Journal of Psychosocial Rehabilitation 24, no. 04 (2020): 848–61. http://dx.doi.org/10.37200/ijpr/v24i4/pr201058.

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Küçüközet, Ahmet Oktay, and Mustafa Kemal Uslu. "Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films." Food Science and Technology International 24, no. 7 (2018): 576–84. http://dx.doi.org/10.1177/1082013218776540.

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In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate–starch-based films were the most successful in preventing cooking loss. The average shear

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Almeida, Larissa Chirino de, Mirella Romanelli Vicente Bertolo, Daniel Rodrigues Cardoso та Stanislau Bogusz. "Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat". Processes 11, № 1 (2023): 153. http://dx.doi.org/10.3390/pr11010153.

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The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed to investigate the effects of natural antioxidant extracts’ (hop β-acids extract) diet supplementation at different concentrations (0, 30, 60, and 120 mg kg−1) on the volatile compound profile of roasted chicken meat. A method based on headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized by response surface design to extract the volatile compounds. The optimum extraction conditi

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Song, Xunyu, Lin Cao, Shuang Cong, Yukun Song, and Mingqian Tan. "Characterization of Endogenous Nanoparticles from Roasted Chicken Breasts." Journal of Agricultural and Food Chemistry 66, no. 28 (2018): 7522–30. http://dx.doi.org/10.1021/acs.jafc.8b01988.

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Song, Xunyu, Haitao Wang, Run Zhang, Chenxu Yu, and Mingqian Tan. "Bio-distribution and interaction with dopamine of fluorescent nanodots from roasted chicken." Food & Function 9, no. 12 (2018): 6227–35. http://dx.doi.org/10.1039/c8fo01159a.

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The formation of a new type of food-borne FNDs with varying particle sizes and different fluorescence properties in chicken roasted at different temperatures, and theirin vitrointeraction with dopamine are reported.

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Rachmadia, Novira Dian, Nanik Handayani, and Annis Catur Adi. "Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya." Amerta Nutrition 2, no. 1 (2018): 17. http://dx.doi.org/10.20473/amnt.v2i1.2018.17-28.

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Background: Healthy catering as a place of catering service providers are required to have clear safety standards in ensuring the quality of their products to the hands of consumers. PT. Prima Citra Nutrindo (PCN) as one of the healthy caterers has HACCP standard on one of its products that is Herb Roasted Chicken product. Quality control of food with HACCP standard needs to be done considering the occurrence of foodborne illnes very easily occur if food safety is not guaranteed.Objectives: The purpose of this research is to identify the application of HACCP system on Herb Roasted Chicken prod

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MAĆKIW, ELŻBIETA, KATARZYNA RZEWUSKA, KATARZYNA STOŚ, MIROSŁAW JAROSZ, and DOROTA KORSAK. "Occurrence of Campylobacter spp. in Poultry and Poultry Products for Sale on the Polish Retail Market." Journal of Food Protection 74, no. 6 (2011): 986–89. http://dx.doi.org/10.4315/0362-028x.jfp-10-503.

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In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of pâté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. we

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HULAN, H. W., and F. G. PROUDFOOT. "EFFECT OF DIBASIC CALCIUM PHOSPHATE (AD LIBITUM) AND FEED TEXTURE ON THE GENERAL PERFORMANCE AND INCIDENCE OF LEG ABNORMALITIES OF ROASTER CHICKENS." Canadian Journal of Animal Science 67, no. 1 (1987): 103–12. http://dx.doi.org/10.4141/cjas87-012.

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A randomized complete block experiment was designed to evaluate the factorial effects of free-choice feeding of dibasic calcium phosphate and feed texture on general performance and incidence of leg abnormalities of roaster chickens. A total of 2000 male day-old Ross × Arbor Acre chicks were randomly assigned to 20 pens (14.61 m2) of 100 birds per pen. Ten pens of birds were randomly selected and provided dibasic calcium phosphate (DCP) ad libitum for the entire experiment. All birds were fed the starter diet in crumble form from 0 to 21 d of age (0–21 d). Five feed texture treatments (Mash; 1

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