جستجوی مقالات مرتبط با کلیدواژه « Chicken meat » در نشریات گروه « کشاورزی »

The validity of the TAR model with a fixed threshold in a time series variable wich has a trend, is misleading due to the existence of permanent inflation in the general level of prices. Most studies in Iran do not pay attention to this issue. in this paper we apply two innovations; First, the use of a variable (but exogenous) threshold point, second, the use of pannel data that shows the possibility of revealing the heterogeneity of price transfer patterns between different markets. The data includes the monthly retail price of chicken in Tehran, Isfahan, Mazandaran and Golestan during the years 2003 to 2018. A threshold autoregression model was used to show the relationship between prices in different markets. In this model, the threshold is not fixed and is a function of the transportation cost in each period and each two markets. The results showed that the price transmission of chicken meat between the four markets is asymmetric and in the case where the price gap is more than the cost of transportation, the price transmission is fast and unstable. In another case, when the price difference is less than the transportation cost, the price transmission is stable. Hausman test showed that the price transmission has a random component, but it does not affect the parameters and the regime change is based on the transportation cost. Government policies in the chicken meat market have caused a slower price transfer between them. It also helps to explain the market better by using threshold patterns that do not have a fixed threshold point.

The present research aimed to evaluate the effects of roasting and microwave thermal processes along with pH change on the amount of residues of three commonly used antibiotics, enrofloxacin, oxytetracycline and sulfadiazine in chicken meat. For this purpose, first the three antibiotics were added to the chicken meat samples in amounts 4 times the remaining limit. Meat samples containing residues of each antibiotic were subjected to roasting (at 200 °C for 30 minutes) and microwave (at 100 °C for 3 minutes) treatments at pH 5.8 and 4.8. Then, the residual amount of each of the antibiotics was investigated by high-performance liquid chromatography (HPLC) along with colorimetry and evaluation of cooking loss. The results showed that both treatments were able to significantly reduce the amount of antibiotic residues, but both processes were more effective at pH 4.8 than 5.8 (P<0.05). The highest amount of reduction of antibiotic residue at pH 4.8 in both microwave and roasting treatments was observed in oxytetracycline residue with 76.2 and 72.4% respectively. Roasting and microwave treatments decreased L* index, but a* index decreased in roasting and increased in microwave, and b* index increased in microwave, but there was no significant change in roasting. Also, the amount of cooking loss in roasting in the range of 58 to 71% was more than that of microwave in the range of 48 to 62% (P<0.05). Finally, microwave treatment can be introduced along with reducing the pH of chicken meat to 4.8 as the best treatment to reduce antibiotic residues.

In this study, using the fuzzy DEMATEL approach, causal relationships between factors and criteria for sustainable chicken meat supply chain management were evaluated from three perspectives: optimistic, pessimistic and moderate. For this purpose, a group of experts was considered for mental responses to these effects in the form of paired comparison questionnaires. In this regard, 16 factors or criteria affecting the sustainable supply chain of chicken meat were extracted by reviewing the literature in this field as well as the opinions of experts. These factors were divided into four categories: critical, effective, dependent and elimination. The results of causal evaluation showed that in the optimistic view most of these factors are critical and in the pessimistic view most of the factors are elimination type. The results showed that the growth of profits from the implementation of sustainable supply chain, the cost of material recycling in the process of sustainable supply chain and investment of environmental protection in the process of sustainable supply chain are three factors that are critical in all three perspectives: optimistic, pessimistic and moderate. Recycling of resources used in the sustainable supply chain process is also one of the variables affecting other factors. Accordingly, government support for the development of new technologies, the development of logistics infrastructure and increasing energy and water productivity along the chicken supply chain not only can increase profits, but also reduce recycling costs and expand environmental investment.

Staphylococcus aureus is one of the most common causes of food poisoning in humans. Various methods including genotyping based on protein A (Spa typing) and PCR-based methods have been used for genetic classification of this bacterium. In the present study, Spa gene tracking was used for genotyping of Staphylococcus aureus isolates.

100 samples of raw chicken meat were collected from chicken meat supply centers in the market of Chaharmahal and Bakhtiari province. Samples were tested for Staphylococcus aureus bacteria by microbial culture and molecular methods and the presence of Spa gene in strains detected by PCR and enzymatic digestion.

Out of the total of  23 isolates of Staphylococcus aureus studied, 6 isolates lacked the Spa gene. In the rest of the isolates, a fragment with a size of about 1100 to 1500 bp was detected, and based on the detected gene fragment, 17 isolates containing the Spa gene were divided into four genotypes I to IV; So that 9 isolates were in SpaI genotype, 3 isolates in SpaII genotype, 3 isolates in SpaIII genotype and 2 isolates in SpaIV genotype.

The presence of high genomic diversity in these isolates indicates cross-contamination of contamination and therefore can be prevented from the presence and growth of this bacterium in food by implementing quality control and food safety standards during the production process.

Short-term chicken supply (for example, over a year) lacks the flexibility to respond to demand fluctuations, which can negatively impact the welfare of consumers and producers. Thus, using various methods to identify these fluctuations can be useful in lowering or adjusting the market's price and equilibrium.

Using quantile regression and monthly data (April 2002 to March 2015), this study examined how short-term chicken price fluctuations in the Iranian market responded to related cost factors.

The results demonstrated that the confidence intervals generated by the quantile regression between quantiles 0.5th and 0.95th can indicate the range of possible price fluctuations. The economic values forecasted by this model not only help to analyze cost-effective factors and improve forecasting accuracy, but they also benefit from risk management in the agricultural market.

Among the cost factors influencing chicken prices, day-old chick (DOC) and consumer price index (CPI) had the greatest influence on price fluctuations. Coherent hatching planning based on seasonal needs, as well as price insurance for day-old chicks and a reduction in government interventions at certain times of the year, can all help to reduce price fluctuations.

Fluctuations in the supply of health-oriented and environmentally friendly chicken meat in the market will lead to price fluctuations of this product. By identifying the barriers and problems of the chicken meat supply chain, it is possible to improve the sustainable performance of this industry and prevent price fluctuations. Therefore, in the present study, the barriers and problems were evaluated in the sustainable supply chain of the chicken meat industry. For this purpose, ​​Shiraz County in Fars province was considered. Data were collected through in-depth interviews with experts from the Livestock Support Organization, experts from the Ministry of Jihad for Agriculture, academic researchers and a number of top producers, observation of documents and direct observation of the researcher. Then, barriers and problems of sustainable supply chain were extracted to improve the performance of this system using grounded theory. The results showed that there are five main challenges affecting the sustainable supply chain of chicken meat, including poor performance and lack of logistics infrastructure development (integration of 8 key concepts), marketing problems and barriers in the process of supply chain (integration of 7 key concepts), negative effects of the supply chain of chicken meat on the quality of the environment (integration of 6 key concepts), lack of attention to customer orientation and consumer preferences (integration of 3 key concepts) and low demand for healthy chicken in the country (integration of 4 key concepts). Identifying the barriers and problems of the chicken meat supply chain can guide policy-makers to improve the performance of this chain and realize the supply of health-oriented and environmentally-friendly chicken meat at a reasonable price.

The production of chicken meat with sustainability labels or organic, green, and safe labels needs to understand consumers' preference towards these labels. So, this study aims to investigate factors affecting consumers’ preference for chicken meat consumption with sustainability labels using generalized ordered logit model. The data for this study were obtained by collecting 200 questionnaires from consumers in Mashhad using simple random sampling method in 2018. The results show that the variables including gender, frequency of chicken meat purchases per month and reasonable price to quality increase the probability of preferring chicken meat consumption with the green and safe label to organic chicken meat. Also, the variables of importance degree of chicken meat in the household basket, quality, nutritional value, trust and no chemicals increase the probability of preferring chicken meat consumption with the organic label to chicken meat with the green and safe label. According to the findings, it is suggested that marketers adopt different marketing strategies in accordance with consumer specification such as gender.

Nowadays chemical preservatives are commonly used in foodstuffs to increase their shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken.Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of oak powder on sensory features of chicken was oak powder examined. The results of the present study show that oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0.05), could result in chicken microbial Fluorine decrease and oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative,the oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer shelf life.

In this study, the index of producer supports was investigated among the development programs in period 1989-2011. Then self-sufficiency index in chicken meat during this period was calculated and its properties were evaluated. In this study the main challenge is whether the producers’ support in Iran will lead to improvements in production and self-sufficiency coefficients or not. For this purpose the variables stationary was investigated for estimating self-sufficiency model and after determining the optimal lag of self-sufficiency and Producer Support Estimate (PSE), then Granger causality test and finally the VAR model were estimated. The results showed that changes in the level of self-sufficiency index of chicken meat in the short term in each period is dependent on the support of the producers of chicken meat in the previous period. The estimated coefficient of PSE showed that in short term, PSE index of chicken meat producers has not been a suitable efficiency in changes of self-sufficiency index. The results of impulse response function showed that the effects of shocks to self-sufficiency index due to changes support policies in different periods is varied and this effect will be adjusted after seven periods.

Chicken meat is highly perishable and quickly spoiled under inappropriate storage. Use of natural extracts is one of the preservation methods of this product. This research was done to evaluate savory extract effect on shelf-life of fresh chicken meat at refrigeration temperature. Chicken pieces were kept for 2 hours in 1, 2 and 3 % solutions of extract and physicochemical analysis including optical properties, pH, TBARS and microbial analysis including total count, coliform and staphylococcus aureus and sensory analysis were done during 1, 3 and 5 days. TBARS results showed that meat oxidation significantly decreased from 0.109 to 0.046 mg MDA/kg comparing to control for 5% coating. Lowest microbial load was seen in 5% coating and decreased from 6.71 to 5.69 log cfu/g. except 5% treatment at 3 and 5 days no significant difference was seen between coated samples and control. Overally, alcoholic extract of savory comparing to control increased shelf-life more than 2 days and could be used for preserving chicken meat.

Chicken meat is one of the most perishable foods because of high nutrition value, pH (5.5-6.5) and aw (0.980.99) which in this condition almost all kinds of microorganisms can proliferate easily. Among different kinds of natural preservatives Bio- preservation has gained more attention because of healthy effects that may have on their host. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus and Lactobacillus plantarum (105 cfu/gr) also, the combined effect of Lactobacillus plus EDTA (50mM) on E.coli , Salmonella and mesophilic counts in minced chicken meat during 6 days of storage at 4 1 0C under aerobic condition. Microbial analysis indicated that the use of lactobacilluses and lactobacilluses with EDTA had significant effects in reduction of the mesophilic count, probably with at least 1 day extension of shelf life and treatment with both of LAB and EDTA had more effect. Also, according to the results both of treatments had significant effects on pathogenic counts ( Salmonella and E. coli) Treatment with LAB and EDTA at third day of storage reduced the population of Salmonella and E.coli respectively (0.83 and 1.49 log Cfu/gr) .Generally , it is suggested that for better influence of lactobacillus with high biopreservative activity, hurdle systems and less initial count of meat bacteria should be used.

In the current study, new methods such as image processing and artificial intelligence have been used for the fast, easy and non-destructive evaluation of chicken meat freshness. After image acquisitions and pre-processing operations, the images were transferred to different color spaces and the statistical texture features of images were extracted. The feature selection operation was performed by combining particle swarm optimization (PSO) and artificial neural networks (ANNs) classifier to reduce the amount of calculations and improve the classification indicators. According to the number of selected features, the number of existing neurons in input layer were obtained 22 and the number of existing neurons in output layer were determined 5, according to classify the images as 5 classes. In the purpose of the classifier assessment operation to estimate the freshness of chicken meat, the statistical indicators such as precision, accuracy, sensitivity, specificity and area under the curve were calculated, which the values of these indicators for classification based on the selected features are 92, 80.02, 80.68, 94.89 and 87.83 percent, respectively. The obtained results of this study indicates that suggested system has the ability to diagnosis the chicken meat freshness with suitable accuracy.

BACKGROUNG: Meat is one of the important commodities in households Bundle. In many cases, types of meat intended as substitute commodities and consumers depending on the price of meat, income and consumer preferences of made the right choice. Mostly, household preferences changing due to economic problems and expectation is that, increasing awareness, change structure for different types of meat.
In this study, will be investigate the structural changes in consumer preferences.
Parametric and non-parametric approaches used to analysis the meat demand in Iran. Required data between (1995)-(2013) years collected from the Central Bank of Iran, Statistical Center of Iran and livestock Support Corporation.
The results of non-parametric approach indicated that there is an inconsistency in the WARP matrix in (2000) year. Also parametric approach proves that there is a stability structural changing in different types of meat consumption.
It seems an outbreak of BSE disease in Europe, was one of the important factors for this result. So import controlling and quarantine performance were recommended for reducing price fluctuation.

Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Rosemary Boiss, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Rosmarinus officinalis aqueous extract on quality and shelf life of chicken during chilled storage were investigated. Chicken samples were treated with aqueous extract of 1%، 3% and 5% R. officinalis, and then stored at 4 οC for 5 days. The control and the treated chicken samples were analyzed periodically for Microbial (Total count, staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on chicken fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5% in extending the shelf life of chicken fillets (P < 0. 05). It was concluded that the effect of R. officinalis extract on chicken samples kept their good quality characteristics and extended the shelf life during refrigerated storage, which was supported by the results of Microbial, chemical and sensory evaluation analyses.

The main objective of this study was to evaluate the response of consumers to changes in income and prices of chicken meat in the short run and long run. In order to achieve this goal, Vector Auto Regression (VAR) and Vector Error Correction Model (VECM) have been applied to data since 1974 to 2007. Impulse response function (IRF) calculation indicated that past and present consumption of chicken have the grates impact on this variable in future periods. Also, on price momentum in the first period clearly reduce the consumption of these products; however, effect of this shock is decreasing in the second and third period and finally it tends to zero. Plus, long run results indicate that red meat is not suitable substitute for chicken; hence, meat price adjustment cannot be a useful tool to be considered for regulation of poultry price in market. Moreover, price elasticity of chicken showed that poultry is an essential commodity and increase in its price doesn’t have a significant impact on its consumption.

In this study, the antioxidant effects of different concentrations of Zataria multiflora (ZM) and Mentha longifolia (ML) essential oils (EOs) on ground chicken meat at 4 °C were investigated. Ground meat samples were subjected to five treatments: Control (with no EO), ML0.5 (Mentha longifolia EO 0.5% v/w), ML1 (Mentha longifolia EO 1% v/w), ZM0.25 (Zataria multiflora EO 0.25% v/w) and ZM0.5 (Zataria multiflora EO 0.5% v/w). Subsequently, samples were stored at 4°C and the antioxidant activity of EOs was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power, metmyoglobin and thiobarbituric acid (TBA) assays at 1, 4, 7 and 10 days. In DPPH assay, antiradical activity was significantly increased in meat samples with the addition of both ML and ZM, but ZM0.5 showed the highest radical scavenging activity. When reducing power assay was used, only ZM0.5 demonstrated significant effect. ZM0.5, to a lesser extent, ML1 inhibited metmyoglubin production in meat samples. The results of TBA assay showed that the all EOs treatments significantly reduced the lipid oxidation. The results of this study showed the use of ZM and ML essential oils in chicken meat can delay the chemical spoilage process.