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The major purpose of this study was to compare the fresh chicken meat consumption structure of urban and rural households of different income levels in Van province, Turkey.

The sample size of 96 urban and 95 households were selected randomly using sampling selection method where the population is limited. The data were collected by personnel interviewing from the households in eight districts and eight villages of Van province, Turkey between 15 November 2004 and 5 March 2005. The households were classified as the lowest, medium, upper medium and the highest income groups. Independent‐samples t‐students, one‐way ANOVA, chi‐square and linear regression statistical tests were used.

The average yearly fresh chicken meat consumption per head was 19.1 and 14.6 kg for urban and rural households, respectively. According to regression test results $1,000 increase in yearly income will raise the yearly chicken meat consumption of urban and rural households by 3.8 and 8.7 kg, respectively. The income was effective on both the consumption level and behavior of households. The urban households attached more attention to habit and nutrition value variables, while the cheapness was the major factor affecting the rural households' preference of chicken meat.

The article analyzes the differences/similarities of urban and rural households in terms of consumption expenditures and consumers' behaviors towards fresh chicken meat. The paper is an original research subject as regards its potential contributions of the nutritional measures to be taken and marketing strategies to be developed in the region.

The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data.

Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available, ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat.

Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values.

The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data.

This paper is unique as it provides comprehensive nutrient data for a lean meat source which is popular in Australia. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name.

Contemporary literature reveals that, to date, the poultry livestock sector has not received sufficient research attention. This particular industry suffers from unstructured supply chain practices, lack of awareness of the implications of the sustainability concept and failure to recycle poultry wastes. The current research thus attempts to develop an integrated supply chain model in the context of poultry industry in Bangladesh. The study considers both sustainability and supply chain issues in order to incorporate them in the poultry supply chain. By placing the forward and reverse supply chains in a single framework, existing problems can be resolved to gain economic, social and environmental benefits, which will be more sustainable than the present practices.

The theoretical underpinning of this research is ‘sustainability’ and the ‘supply chain processes’ in order to examine possible improvements in the poultry production process along with waste management. The research adopts the positivist paradigm and ‘design science’ methods with the support of system dynamics (SD) and the case study methods. Initially, a mental model is developed followed by the causal loop diagram based on in-depth interviews, focus group discussions and observation techniques. The causal model helps to understand the linkages between the associated variables for each issue. Finally, the causal loop diagram is transformed into a stock and flow (quantitative) model, which is a prerequisite for SD-based simulation modelling. A decision support system (DSS) is then developed to analyse the complex decision-making process along the supply chains.

The findings reveal that integration of the supply chain can bring economic, social and environmental sustainability along with a structured production process. It is also observed that the poultry industry can apply the model outcomes in the real-life practices with minor adjustments. This present research has both theoretical and practical implications. The proposed model’s unique characteristics in mitigating the existing problems are supported by the sustainability and supply chain theories. As for practical implications, the poultry industry in Bangladesh can follow the proposed supply chain structure (as par the research model) and test various policies via simulation prior to its application. Positive outcomes of the simulation study may provide enough confidence to implement the desired changes within the industry and their supply chain networks.

Up until recent years, all agricultural production in Norway was strictly regulated through spatial policy (location), production quotas and other price and market regulations. Prices and products were handled by the farmers’ cooperatives. International (e.g. WTO agreements) and domestic pressure has gradually loosened the governmental regulation of chicken and eggs. Economic (e.g. new ownerships), technological (innovations throughout the whole chain), political and institutional (liberalization) and cultural (e.g. in consumption and farming) changes have reconfigured the landscapes of chicken meat production, opening up new opportunities for the chicken industry. Chicken therefore makes a particularly good case for exploring recent major changes in the agri-food system. In this chapter, we investigate evolving rules, risks, challenges and opportunities in and around chicken meat value chains. Empirically, we build on interviews, document studies and statistics on the structural development of the chicken industry and we discuss how these changes are developing in other parts of the Norwegian agri-food system.

This study investigated consumers’ willingness to pay (WTP) for a local, organic chicken breed “Taphao Thong-Kasetsart” and the drivers that shape consumers’ WTP across different meat preferences in Thailand.

Face-to-face interviewing was used to collect data at food-service outlets in Bangkok and Nakhon Pathom provinces, Thailand. Data analysis used the double-bounded dichotomous choice model across different consumers’ meat preferences for preferred chicken and non-preferred chicken consumers.

The results showed that there were different WTP amounts for local organic chicken across consumers’ meat preferences, with a higher WTP among non-preferred chicken consumers. This indicated that local organic chicken may attract more consumers in the alternative market. Consumers’ values and attitudes to taste drove chicken-preferred consumers to pay a premium for local organic chicken; health concerns mattered for non-preferred chicken consumers. These findings should provide useful information for food marketing campaigns based on consumers’ preferences.

The study contributed to understanding consumer heterogeneous preferences toward WTP for local organic chicken. The findings indicated that analyzing WTP across different meat preferences highlighted more effective marketing strategies to achieve the premium that consumers would pay. These strategies could help farmers to enlarge their local organic market share, leading to increased revenue and farmers’ well-being.

The primary objective was to determine the prevalence of indicator microorganisms [Staphylococcus aureus, non-S. aureus staphylococci (NSAS), coliforms and aerobic bacteria] for contamination of chicken carcasses, carcass drip and rinse water from the informal chicken market in Gauteng, South Africa.

Chicken swabs, chicken drips and rinse waters were collected from 151 chickens from 47 random outlets. Pre-tested questionnaires were administered to capture the risk factors for bacterial contamination. Standard microbiological procedures were conducted for isolation and enumeration of target bacteria.

NSAS (64% and 41%) and S. aureus (12% and 31%) were prevalent on carcasses and in carcass drip respectively. Coliforms (62%) and aerobic bacteria (85%) were detected in rinse water. Significant risk factors for contamination of carcasses with NSAS, S. aureus and coliform organisms were: evisceration of chickens on the same location used for sale, cleaning of display counter with dirty clothes/wipes, holding of differently sourced chickens in the same cage prior to slaughter, not cleaning the display table/counter and hands at all, washing knives in rinse water, high turnover of daily slaughter and length of time to display chickens.

The limitations of this research were the limited geographical coverage and small sample size.

The isolation of these indicator microorganisms suggests the potential presence of other chicken-borne pathogens not tested for in the study.

The findings serve to inform policy on public health and street-vended food and can guide control on good sanitary practices.

This is the first comprehensive report on ready to eat chickens from the informal markets in Gauteng, South Africa.

The objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail level in Turkey.

Retail packs (n = 348) of cut-up chicken parts (breast, leg quarter and drumstick) and whole chicken carcasses were purchased from a central hypermarket in Diyarbakir (Southeast Anatolia Region in Turkey) and from a large online retailer in Turkey. The retail packs were paired by part type, brand, production date, and sell-by date. The chicken samples were analyzed for the presence of Salmonella spp., and then isolates were screened for antibiotic susceptibility, class I integron, and genetic similarity.

Salmonella prevalence in retail frozen organic chicken samples was 6.3 percent; however, the prevalence by parts, leg quarter, drumstick, breast, and whole chicken was 2.1 percent, 10.4 percent, 10.4 percent, and 0 percent, respectively. Salmonella prevalence was significantly higher in samples obtained from the hypermarket (9.2 percent) compared to online retailer (3.8 percent). All the isolates were serotype Infantis, genetically similar (highly clonal), and 68.2 percent harbored class I integron. All isolates were resistant to ciprofloxacin (drug of choice to treat salmonellosis in human), and 86.3 percent of the isolates were multidrug-resistant.

Salmonella prevalence in organic chicken meat, regardless of the retail market source in Turkey, may pose a health risk to consumers especially with the high prevalence of multi-drug resistant phenotypes. Findings inform researchers and the public about the safety of organically produced chicken and the potential health risk to consumers.

The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30:70, 50:50, 70:30 were used to replace chicken skin (control). Palm fat treatments resulted in a significant decrease of cholesterol content.

Four nugget formulations with the fat level of 10.3 per cent palm fats consisting of blends from Olein: Stearin at ratio of 30:70, 50:50, 70:30 and a commercial shortening, Socfat 36 are studied. The same formulation using chicken skin as a control and a commercial brand of nugget is used as a comparison. Proximate analysis of raw and cooked palm fat nuggets showed a decrease in the protein content and an increase of the fat content. The cholesterol content were reduced up to 45.9 per cent through the addition of palm fat, when compared against the control treatment. Fatty acid composition of palm fats in the palm substituted formulations increased the level of C16:0 and decreased C16:1, C18:1, C18:2, compared with fat from chicken skin.

The cholesterol content was reduced by 45.9 per cent when chicken skin and fat were substituted with palm fats. The texture of chicken nugget increased when added with palm fats. Palmitic acid (C16:0) content increased while palmitoleic acid (C16:1), oleic (C18:1) and linoleic acid (C18:2) decreased in palm fat treated nuggets.

The paper is of value in showing how palm stearin and olein usage in chicken nuggets helps reduce the product's cholesterol content.

The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets.

Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C).

Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets.

Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited.

The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life.

The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination.

Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes.

There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka.

Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile.

Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.