Nondestructive freshness recognition of chicken breast meat based on deep learning [PDF]
Scientific ReportsIdentifying chicken breast freshness is an important component of poultry food safety. Traditional methods for chicken breast freshness recognition suffer from issues such as high cost, difficulty in recognition, and low efficiency.
Rui Jian +3 more
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Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis [PDF]
Current Research in Food Science, 2023 Chicken meat spoilage is a significant concern for food safety and quality, and this study aims to predict the spoilage point of chicken breast meat through various attributes and metabolites. Chicken meat was stored in anaerobic packaging at 4 °C for 13
Hyun-Jun Kim +6 more
doaj +2 more sources
Mycotoxin Residues in Chicken Breast Muscle and Liver. [PDF]
FoodsThe global increase in chicken meat production and consumption has heightened concerns regarding the safety of chicken meat and its derived products. This study aimed to investigate the presence of Penicillium and Aspergillus mycotoxins in 50 samples of chicken breast muscle and liver collected from the Croatian market.
Lešić T +4 more
europepmc +4 more sources
Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods [PDF]
Ultrasonics SonochemistryCuring is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the ...
Xiaoyu Xu +3 more
doaj +2 more sources
Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers [PDF]
Scientific ReportsThis study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers.
Sabah Mounir +4 more
doaj +2 more sources
Effect of Marination in Papaya Juice on the Flavor Formation of Boiled Wenchang Chicken [PDF]
Shipin Kexue, 2023 In order to explore the influence of papaya juice marination on the flavor formation of boiled Wenchang chicken, the physicochemical indexes of e raw chicken breast and drumstick meat were detected, and the changes in the volatile flavor and taste ...
ZHANG Zihan, WU Yucan, SONG Yu, ZHAO Guiping, WEI Limin, ZHANG Chunhui, HUANG Feng
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Effect of Chitooligosaccharide on the Gel Quality of Ground Chicken Breast under High Temperature Conditions [PDF]
Shipin Kexue, 2023 In this work, the effect of the addition of different amounts of chitooligosaccharide (0%, 1%, 2% and 4%) on the gel quality of chicken breast batter subjected to high temperature treatment was investigated.
WANG Yuntao, WANG Shasha, QIN Chunyan, LI Ke, LI Junguang, LIU Xiao, WANG Yu, DU Manting, BAI Yanhong
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Poultry Science, 2023 : The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C).
D.H. Song +5 more
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Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast
Shipin gongye ke-ji, 2022 The fresh chicken breast which was used as the research object was treated by frying, stir-frying, boiling and steaming. The effect of the four Chinese cooking techniques on texture, cooking loss rate, microstructure, electronic nose analysis, amino acid
Jinhua JIN +9 more
doaj +1 more source
Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy
Animals, 2021 This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe ...
Rodrigo Fortunato de Oliveira +11 more
doaj +1 more source