The microbial quality of the broilers produced and marketed in Al-Muthanna Governorate

Al-Waeli, Saad K. J.; Al-Hsenawi, Zaman K. F.; Al-Dhalimi, Hussain Mohammed; Al-Gharawi, Jassim Kassim

doi:10.1063/5.0030941

Proceedings of the 2020 2nd International Conference on Sustainable Manufacturing, Materials and Technologies 2020

DOI: 10.1063/5.0030941

|View full text |Cite

The microbial quality of the broilers produced and marketed in Al-Muthanna Governorate

Saad K. J. Al-Waeli

Zaman K. F. Al-Hsenawi

Hussain Mohammed Al-Dhalimi

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Meat Physical and Chemical Tests Male Iraqi Wild Ducks (Mallard) Tenderized with Different Levels of Citric Acid

Al-Waeli,

Al-Dhalimi,

Al-Sanger

et al. 2024

ijbea

View full text Add to dashboard Cite

At this study, the meat of male wild ducks (Mallard) was used. After slaughter and cleaning, tenderization treatments were carried out with citric acid, which were as follows; A: Negative control treatment (soaking with distilled water only) for 24 hours. B: Positive control treatment (tenderizing with date vinegar at a rate of 100 ml/ liter of distilled water) for 24 hours. C, D and E were tenderizing treatment with citric acid at a ratio of 100, 200 and 300 ml per liter of distilled water for 24 hours. The results indicate that all tenderizing treatments with citric acid, led to a significant increase in water holding capacity, with a significant decrease on the drip and cooking loss compared to the negative control treatment, in addition to a significant increase on soluble collagen, with a significant decrease on the insoluble collagen and total collagen in the citric acid treatments compared to the two control treatments. A decrease in pH was observed compared to the negative control. In protein, there was a significant increase in citric acid treatments, as for the fat, there was a decrease in the level of significance. As for ash, there were no significant differences between A and B on the one hand, C and D on the other hand.

show abstract

Meat Physical and Chemical Tests Male Iraqi Wild Ducks (Mallard) Tenderized with Different Levels of Citric Acid

Al-Waeli,

Al-Dhalimi,

Al-Sanger

et al. 2024

ijbea

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The microbial quality of the broilers produced and marketed in Al-Muthanna Governorate

Cited by 1 publication

References 6 publications

Meat Physical and Chemical Tests Male Iraqi Wild Ducks (Mallard) Tenderized with Different Levels of Citric Acid

Meat Physical and Chemical Tests Male Iraqi Wild Ducks (Mallard) Tenderized with Different Levels of Citric Acid

Contact Info

Product

Resources

About