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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 +5 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
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
Incidence of Staphylococcus aureus in chicken meat in Aswan city,Egypt [PDF]
Aswan University Journal of Environmental Studies, 2021 Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city ...
Mohamed Maky +2 more
doaj +1 more source
safety of meat meals served at a university hostel [PDF]
Benha Veterinary Medical Journal, 2020 This study aimed to evaluate the hygienic status of served chicken meat and beef in a university hostel. About one handred random of chicken and beef meat samples before and after cooking (about 120g) were collected from a university student hostel ...
Amany Salem, bashayer abdelhameed
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Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals [PDF]
Benha Veterinary Medical Journal, 2020 This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked ...
Doaa Helal +3 more
doaj +1 more source
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
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Assessment of Heavy Metals in Cooked Meat and Chicken Meat [PDF]
Benha Veterinary Medical Journal, 2018 This study was conducted to evaluate the levels of heavy metals (lead , cadmium and copper)in cooked beef and chicken meat . The obtained results indicated that the mean values of lead concentration in the examined samples of boiled chicken thigh ...
Heba Abozaid +2 more
doaj +1 more source
SANITARY STATUS OF MARKETED FROZEN CHICKEN PRODUCTS EXHIBITED IN PRESENTATION FREEZERS [PDF]
Veterinary Medical Journal - Giza, 2000 A total of cighty samples of chicken products;20 each of boneless chicken meat, boneless chicken breast, chicken half legs and chicken drum stick were collected form different marketsand examined for the bacteriological status of these products.
K TOLBA
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