What is the relationship of the calories, fats and cholesterol in ostrich, chicken, turkey, beef, and pork?

If you decided to make a flour or starch thickened soup from chicken broth versus beef broth, you would likely observe that the chicken broth required a greater amount of"thickener". What could be the reason(s) for this requirement?

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ConAgra Foods Poultry has products, recipes, products, information on Pierce Chicken.

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Kentucky Fried Chicken has information about KFC and job opportunities. includes nutrition facts.

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Pierce Foods has a variety of chicken products. Information and locations is available.

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Pilgrims Pride is a company which sells chicken and eggs. Site includes financial information, food service information, retail/national accounts, savory recipes and contact information.

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Tyson Foods has a consumer kitchen, food service, company news, and international information for the company. Does have news related to Tyson. Includes Consumer kitchen, cooking smart, and food service, and company information.

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Wampler Foods Food servicehas chicken and turkey products for the retail, food service and international market.

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Chicken Skin

Adamcic, M.; Clark, D. S.; Yaguchi, M. 1970 Effect Of Psychrotolerant Bacteria On The Amino Acid Content Of Chicken Skin. Journal of Food Science 35:272

Chicken Skin, Psychrotolerant Bacteria

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Chicken Yield, Chicken, Cooking Method

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Chicken Frankfurter, Frankfurter Ph

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Bactericide, Chicken, Duodenum

Barrett, J.; Berridge, N. J. 1953. The Bacteriostatic Effects Of Extracts Of Chicken Duodenum On Certain Micro-Organism. Ii. Preparation And Properties Of Concentrates. Journal Of The Science Of Food And Agriculture 4:396

Chicken, Duodenum, Bactericide

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Chicken Texture, Freeze-Dried Chicken

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Chicken Cathepsin, Chicken

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Irradiated Ergosterol, Irradiated Yeast, Chicken, Cod Liver Oil, Antirachitic Agent

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Freeze-Dried Beef, Freeze-Dried Chicken, Freeze-Dried Seafood, Freeze-Dried Soup, Freeze Drying, Palatability, Freeze Drying

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Chicken Broth, Chicken Flavor, Chicken Volatile

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Chicken Flavor, Chicken Volatile

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Chicken Flavor, Meat Flavor

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Caldwell, K. A.; Lineweaver, H. 1969. Sulfhydryl Content Of Excised Chicken Breast Muscle During Postmortem Aging. Journal of Food Science 34:290

Chicken Breast Muscle, Chicken Postmortem, Chicken Sulfhydryl

Chajuss, D.; Spencer, J. V. 1962. Changes In The Total Sulfhydryl Group Content And Histochemical Demonstration Of Sulfonates In Excised Chicken Muscle Aged In Air. Journal of Food Science 27:411

Chicken Aging, Sulfhydryl Group, Sulfonate

Chajuss, D.; Spencer, J. V. 1962. The Effect Of Oxidizing And Reducing Aging Media On The Tenderness Of Excised Chicken Muscle. Journal of Food Science 27:303

Chicken Tenderness, Muscle Excision, Oxidizing Agent, Reducing Agent

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Chicken Breast, Frozen Chicken, Freezing Rate

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Beef Extract, Whale Extract, Mutton Extract, Chicken, Yeast Extract, Paper Chromatography

Davidek, J.; Khan, A. W. 1967. Estimation Of Inosinic Acid In Chicken Muscle And Its Formation And Degradation During Post-Mortem Aging. Journal Of Food Science 32:155

Chicken

Davidkova, E.; Khan, A. W. 1967. Changes In Lipid Composition Of Chicken Muscle During Frozen Storage. Journal Of Food Science 32:35

Chicken, Frozen Storage, Frozen Chicken, Chicken, Lipid

Dawson, E. H.; Gilpin, G. L.; Harkin, A. M. 1960. Yield Of Cooked Meat From Different Types Of Poultry. Journal Of Home Economics 52:445

Poultry Drip Loss, Evaporation Loss, Chicken Skin, Poultry Yield, Chicken Yield, Duckling, Turkey, Frozen Turkey, Frozen Chicken, Frozen Duckling

De Fremery, D.; Pool, M. F. 1960. Biochemistry Of Chicken Muscle As Related To Rigor Mortis And Tenderization. Food Research 25:73

Chicken Postmortem, Chicken Tenderness

De Fremery, D.; Streeter, I. V. 1969. Tenderization Of Chicken Muscle: The Stability Of Alkali-Insoluble Connective Tissue During Post-Mortem Aging. Journal Of Food Science 34:176

Chicken Postmortem, Chicken Aging, Chicken Tenderness, Chicken Connective Tissue

Dickerseon, J. W. T. 1960. The Effect Of Growth On The Composition Of Avian Muscle. Biochemical Journal 75:33

Avian, Chicken

Dickerson, R. W. Jr. 1965. An Apparatus For The Measurement Of Thermal Diffusivity Of Foods. Food Technology 19(5):880

Thermal Diffusivity, Chicken A La King, Chicken

Dickerson, R. W. Jr.; Read, R. B. Jr. 1968. Calculation And Measurement Of Heat Transfer In Foods. Food Technology 22:1533

Heat Transfer Coefficient, Thermal Property, Thermal Diffusivity, Chicken A La King, Thermal Conductivity, Specific Heat

Dimick, P. S.; Macneil, J. H. 1970. Poultry Product Quality. 2. Storage Time-Temperature Effects On Carbonyl Composition Of Cooked Turkey And Chicken Skin Fractions. Journal Of Food Science 35:186

Turkey Skin, Carbonyl, Chicken Skin

Drea, W. F. 1935. Spectrum Analysis Of Hen Eggs And Chick Tissues. Journal Of Nutrition 10:351.

Egg, Chicken

Du, M., D.U. Ahn, K.C. Nam and J.L. Sell. 2001February. Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid. Poultry Science 80: 235.

Duncan, C. W.; Miller, E. J. 1936. Results Of Feeding Various Levels Of Soil Containing Beryllium To Chickens, Dogs And Rats. Journal Of Nutrition 11:371

Beryllium, Chicken, Dog, Rat

Dyer, H. M.; Roe, J. H. 1934. The Chemistry Of The Blood Of Normal Chickens. Journal Of Nutrition 7:623.

Chicken Blood

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Fanelli, M. J.; Ayres, J. C. 1959. Methods Of Detection And Effect Of Freezing On The Microflora Of Chicken Pies. Food Technology 13:294

Frozen Chicken Pie, Chicken Pie Bacteria

Fletcher, D.L., S.M. Russell, J.M. Walker, and J.S. Bailey. 1993. An evaluation of a rinse procedure using sodium bicarbonate and hydrogen peroxide on the recovery of bacteria from broiler carcasses. Poultry Science 72: 2152.

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Fox, E. A.; Bleiler, R. E.; Ohlson, M. A. 1960. Magnesium In Beef, Eggs, Chicken, And Beef Gravy. Journal Of The American Dietetic Association 36:445

Beef, Egg, Chicken, Beef Gravy

Fry, J. L.; Stadelman, W. J. 1960. Effect Of Cooking And Carcass Part On The Methionine And Cystine Content Of Chicken Meat. Food Research 25:442

Chicken Amino Acid, Chicken Cystine, Cooking Method

Friedman, A. and D. Sklan. 1995. Effect of deitary fatty acids on antibody production and fatty acid composition of lymphoid organs in broiler chicks. Poultry Science 74: 1463.

Fukazawa, T.; Briskey, E. J.; Takahashi, F.; Yasui, T. 1969. Treatment And Post-Mortem Aging Effects On The Z-Line Of Myofibrils From Chicken Pectoral Muscl. Journal Of Food Science 34:606

Pectoralis Major, Chicken Postmortem Aging

Gawronski, T. H.; Spencer, J. V.; Pubols, M. H. 1967. Changes In Sulfhydryl And Disulfide Content Of Chicken Muscle And Effect Of N-Ethylmaleimide. Journal Of Agricultural And Food Chemistry 15:781

Chicken Sulfhydryl, Chicken Disulfide, Ethylmaleimide

Getzendaner, M. E. 1965. Bromide Residues In Chicken Tissues And Eggs From Ingestion Of Methyl Bromide-Fumigated Feed. Journal Of Agricultural And Food Chemistry 13:349

Fumigant, Chicken, Egg, Methyl Bromide

Getzendaner, M. E. 1965. Fumigant Residues, Bromide Residues In Chicken Tissues And Eggs From Ingestion Of Methyl Bromide--Fumigated Feed. Journal Of Agricultural And Food Chemistry 13:349

Fumigant, Bromide, Chicken, Egg

Getzendaner, M. E. 1968. Study Of Residues Of Dalapon In Chicken Tissues And Eggs Following Repeated Feeding. Journal Of Agricultural And Food Chemistry 16:856

Chicken, Egg, Dalapon

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