The taste of chicken soup is dependent upon various taste substances and human senses.
More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary …

Boiled chicken with spices is a traditional and characteristic meat product in China. The aims
of this work were to investigate the influences of natural spices on precursor substances …

The aim of this study was to describe meat quality and carcass characteristics of the
Padovana breed of chicken. The Padovana chicken is a historical fancy breed found in the …

Broiler breast skins were obtained from a commercial poultry processing plant. Breast skin
fat was rendered using microwave rendering, conventional oven baking, water cooking …

An experiment was made to investigate the effect of diet composition on the utilization of
beef tallow by adult cockerels. The birds were starved for 24 hr and then force-fed 1 of 3 …

Objective In order to utilize fat from broiler byproducts efficiently, it is necessary to develop
an appropriate rendering procedure and establish quality information for the rendered fat. A …

The current study aims to determine the composition in fatty acids of 5 native chicken
ecotypes of Benin reared under organic or conventional system. It appears that the …

Microwave rendering process and effects of rendering conditions on yields and
characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave …

Whole dead poultry birds obtained from commercial layer farms were assessed for fat in the
whole carcass and then dry rendered in three different rendering regimens T 1, T 2 and T 3 …

A study was undertaken to determine the influence of extraction process on recovery and
quality of fat from chicken skin. In order to do so, 20-kg batches of skin were ground (9.5 mm …