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Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
High Pressure Soy Sauce Olive Oil Chicken Breast Meat Quality
2016/5/16
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into ...
Regulator y strategies to ensure Food and Feed safety in Poland – Update review
public health food safety risk assessment risk management
2010/12/22
The principal State authorities responsible for food safety in Poland are primarily the national Chief Sanitary Inspectorate followed by the Chief Veterinary Inspectorate,who are both statutorily empo...
Feed Hygiene and Meat Safety of Cattle Fed Processed Rice Hulls-bedded Broiler Litter
Broiler Litter Rice Hulls Feed Meat Hygiene Safety
2016/4/18
A study was conducted to determine the safety of feeding processed broiler litter (BL) to beef cattle. The litter was processed by deepstacking, ensiling and composting. The health issues addressed re...
A Safety Evaluation of Genetically Modified Feedstuffs for Livestock Production; the Fate of Transgenic DNA and Proteins
Genetically Modified Crops DNA Proteins Feed Processing Digestion Ruminants
2016/4/13
Two genetic constructs used to confer improved agronomic characteristics, namely herbicide tolerance (HT) in maize and soyabean and insect resistance (Bt) in maize, are considered in respect of feedin...