Results 181 to 190 of about 2,059 (217)
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Effect of wooden breast on postmortem changes in chicken meat
Food Chemistry, 2020Wooden breast is a common problem in the poultry industry, occurring when broiler breast meat becomes rubber-like and extremely hard. Unclear points remain regarding the mechanical strength changes caused by post-mortem biochemical changes in wooden breasts. This study aimed to investigate this knowledge gap. We found endogenous protease activity to be
Yasuhiro Hasegawa +5 more
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Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast by Thermal Processing
Journal of Agricultural and Food Chemistry, 2018Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4'-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry ...
Danniele Miranda Bacila +9 more
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Multiple Forms of Phosphoglyceromutase from Chicken Breast Muscle
Canadian Journal of Biochemistry, 1972Phosphoglyceromutase (2,3-diphospho-D-glycerate: 2-phospho-D-glycerate phosphotransferase, EC 2.7.5.3) has been purified from both frozen and fresh chicken breast muscle. During purification it was found that substrate, 3-phospho-D-glycerate stabilized the enzyme against heat inactivation to almost the same extent as did the cofactor 2,3-diphospho-D ...
E, James, R O, Hurst, T G, Flynn
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The use of 3D scanning to determine the weight of the chicken breast
Computers and Electronics in Agriculture, 2018An important problem of the poultry industry is the non-standard raw material in terms of the size and weight of slaughtered chickens, and thus the obtained carcasses. For example carcasses with too small breasts should not be divided and should be sent for sale in their entirety.
Lech Adamczak +5 more
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Characterization of Endogenous Nanoparticles from Roasted Chicken Breasts
Journal of Agricultural and Food Chemistry, 2018Emergence of endogenous nanoparticles in thermally processed food has aroused much attention due to their unique properties and potential biological impact. The aim of this study was to investigate the presence of fluorescence nanoparticles in roasted chicken breasts, elemental composition, physicochemical properties, and their molecular interaction ...
Xunyu Song +4 more
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Coordinate accumulation of troponin subunits in chicken breast muscle
Developmental Biology, 1989The accumulation of troponin subunits in developing chicken breast muscle was determined by two-dimensional gel electrophoresis and an image analyzing system. Many troponin T isoforms, including those hidden behind creatine kinase, were detected on the two-dimensional pattern by the addition of 6 M urea in the second dimension.
M, Nakamura, H, Imai, T, Hirabayashi
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Volatile components of raw chicken breast muscle
British Poultry Science, 1967Synopsis The volatile components of raw chicken breast muscle have been analysed. Twenty‐two components have been separated and twenty have been tentatively identified. Circumstantial evidence is presented to support the hypothesis that these volatile components may be divided into two classes according to their origin: namely those that are endemic ...
T. C. Grey, D. H. Shrimpton
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The incidence of breast‐blister down‐grading in broiler chickens
British Poultry Science, 19801. A survey was conducted into down‐grading due to breast blisters at a large processing plant. 2. The relationships between incidence of down‐grading and age, body weight, sex, size of rearing site and its distance from the processing plant, and various weather conditions during the rearing period of each flock were examined using regression analysis.
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Breast Cancer Statistics, 2022
Ca-A Cancer Journal for Clinicians, 2022Kimberly Miller, Hyuna Sung
exaly