The study assessed the sorption isotherm of vinegar marinated turkey breast jerky, soy-sauce marinated turkey breast jerky, oven dried and fried turkey leg. Fresh 3.5kg each of boneless turkey breast muscles were sliced into a long 6.35 mm strips, parallel to the grain. The slice...
The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a r...
Open access
Research Article10.9734/ejnfs/2024/v16i61439
The study evaluated the effect of the powder of onion bulb peel waste (Allium cepa) as feed additives on growth performance, blood profile and carcass features of broiler chickens. A total of 150-day old Arbo acre strains of broiler chicks were randomly allocated into five treatm...
Open access
Research Article10.9734/ajraf/2024/v10i2287
The study investigated the relationship between moisture sorption isotherm and some quality parameters of sun-dried kilishi in storage using various methods of analysis and experimentation. The Guggenheim, Anderson, de Boer (GAB) model was used to determine sorption isotherm char...