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
doaj +2 more sources
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
Foods, 2023 Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this
Sin-Woo Noh +4 more
doaj +2 more sources
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
doaj +2 more sources
Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets
Foods, 2021 Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene
Noor L. Yusof +9 more
doaj +2 more sources
Poultry Science, 2020 This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal
C.H. Park +4 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
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
doaj +1 more source
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
doaj +1 more source
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