Developments in processing quail meat and eggs

Panda, B.; Singh, Renu

doi:10.1079/wps19900022

Cited by 70 publications

(39 citation statements)

References 52 publications

(9 reference statements)

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“…Egg water content corresponds to just over 70% of its initial weight (74.3% in chickens, 71.8% in guinea fowls, 71.9% in turkeys, 70.3% in geese and ducks, and 73.4% in quails (Romanoff & Romanoff, 1949;Panda & Singh, 1990). During incubation, egg water content is absorbed by the embryo and fetus from embryonic annexes (amniotic cavity, allantois, yolk sac), (Davis, 1988;Ar, 2004), whereas a small portion is lost to the external environment (Drent, 1970;.…”

Section: Egg Water Transfermentioning

confidence: 99%

Poultry Egg Incubation: Integrating and Optimizing Production Efficiency

Boleli

Morita

Matos

et al. 2016

Rev. Bras. Cienc. Avic.

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Due to its central position in the production chain, in-ovo development is influenced by pre-incubation factors that affect the quality of embryonated eggs and incubation conditions themselves, and both may influence egg hatchability and chick quality, as well as bird survival, growth performance, and phenotype in the field. The evolution of the incubation process over the years is characterized by significant scientific and technological development. Presently, the main current focuses of research are the manipulation of thermal incubation conditions, eggshell temperature, and the integrated effects of factors that influence incubation. In this context, one of the questions that needs to be asked is how effective are the current physical conditions of incubation to promote greater hatchability and better quality chicks, and higher survival and better performance in the field under adverse conditions or not. What are the new and future prospects for incubation? The purpose of this paper was to review the role of the physical agents of incubation, such as temperature, relative humidity, O 2 and CO 2 concentration, and egg turning and position from an integrated perspective, considering egg incubation as the transitional link between egg and poultry production.

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Section: Egg Water Transfermentioning

confidence: 99%

Poultry Egg Incubation: Integrating and Optimizing Production Efficiency

Boleli

Morita

Matos

et al. 2016

Rev. Bras. Cienc. Avic.

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“…Panda and Singh (1990) The boundary conditions used for the salting process in well-stirred brine are, in mathematical terms called Dirichlet boundary conditions and are given by Equation 3, where ∂Ω is the set of surface points of the quail egg and C 1,s and C 2,s are the solute concentrations in the brine.…”

Section: Sampling and Moisture Determinationmentioning

confidence: 99%

Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.

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“…Segundo Panda & Singh (1990), o ovo de codorna apresenta teor médio de 74,6% de umidade, 13,1% de proteína, 1,1% de minerais e 11,2% de lipídeos. Os teores de cálcio, fósforo, ferro, vitamina A e energia, em 100g de ovo, estão na faixa de 59mg, 220mg, 3,8mg, 300UI e 158kcal, respectivamente.…”

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Efeito da temperatura de estocagem e do tipo de embalagem sobre a qualidade interna de ovos de codornas japonesas (Coturnix japonica)

et al. 2008

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RESUMOAvaliou-se o efeito de temperatura de estocagem e tipo de embalagem, na qualidade interna de ovos de codornas japonesas (Coturnix japonica, Temminck & Schlegel, 1849), no 5 o , 10 o , 15 o e 20 o dias experimentais. Utilizaram-se 192 ovos de codornas japonesas em delineamento experimental inteiramente casualizado e esquema de parcelas subdivididas, com vinte e quatro tratamentos e oito repetições de um ovo por unidade experimental. Os tratamentos foram constituídos pela combinação de duas temperaturas de estocagem (ambiente e sob refrigeração) versus três tipos de embalagem (papel, isopor e plástico), casualizada nas parcelas, versus quatro tempos (5 o , 10 o , 15 o e 20 o dias de estocagem), alocados nas subparcelas. As variáveis estudadas foram perda de peso (PP), em porcentagem, altura de albume (AA), em milímetros, e unidade Haugh (UH). Com o aumento do tempo de estocagem, houve redução da altura de albume e da unidade Haugh e aumento da perda de peso de ovos de codornas japonesas, armazenados sob temperatura ambiente. No decorrer do período de estocagem, os valores médios de altura de albume e unidade Haugh de ovos de codornas japonesas, estocados sob refrigeração foram maiores do que as respectivas médias de altura de albume e unidade Haugh de ovos estocados sob temperatura ambiente. O uso da embalagem de isopor proporcionou menor perda de peso dos ovos do que o uso das embalagens de papel e de plástico, independente do tempo e da temperatura de estocagem.Termos para indexação: Altura de albume, codorna japonesa, qualidade de ovo, unidade Haugh, vida de prateleira. ABSTRACTThe effect of storage temperature and kind of package on the internal quality of eggs from japanese quails (Coturnix japonica, Temminck & Schlegel, 1849) on the 5 th , 10 th , 15 th and 20 th experimental days were evaluated. One hundred and ninety two eggs from japanese quails were used in a completely randomized outline and splitplot scheme, with twenty four treatments and eight replicates of one egg per experimental unit. The treatments were consisted from the combination of two storage temperatures (room temperature and under refrigeration) versus three kind of package (paper, isopor and plastic), randomized to the plots, versus four times (5 th , 10 th , 15 th and 20 th days of storage), allotted to the splitplots. The studied traits were weight loss, in percentage, albumen height, on millimeter, and Haugh unit. As long as storage time increased, albumen height and Haugh unit decreased and weight loss japanese quail eggs stored at room temperature increased. During the storage time, the average values of albumen height and Haugh unit of japanese quail eggs stored under refrigeration were higher than respective means of albumen height and Haugh unit eggs stored at room temperature. The use of isopor package allowed smaller weight of loss of eggs than the use of paper and plastic packages, independently of time and storage temperature. INTRODUÇÃOCientes de que alimentação e saúde caminham juntos, muitos consumidores têm exigido...

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Developments in processing quail meat and eggs

Cited by 70 publications

References 52 publications

Poultry Egg Incubation: Integrating and Optimizing Production Efficiency

Poultry Egg Incubation: Integrating and Optimizing Production Efficiency

Saline distribution during multicomponent salting in pre-cooked quail eggs

Efeito da temperatura de estocagem e do tipo de embalagem sobre a qualidade interna de ovos de codornas japonesas (Coturnix japonica)

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