Results 11 to 20 of about 1,538,608 (350)
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
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
Antioxidants, 2020 The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens
Wieslaw Kopec +7 more
doaj +2 more sources
Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
Poultry Science, 2020 : The objective of this study was to determine the impact of pre-rigor salting using KCl on the technological properties of ground chicken breast. Chicken breast muscle (M.
D.H. Song +5 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
The Journal of the Science of Food and Agriculture, 2023 BACKGROUND Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. This study investigated the effects of chicken breast on the gel properties of mixed minced meat products.
Q. Jiang +7 more
semanticscholar +1 more source
Food and Bioprocess Technology, 2022 In this study, bionanocomposite coating solutions were created using polyvinyl alcohol (PVA) and chitosan (Cs), with different concentrations of cinnamon essential oil in nanoemulsion (n-CEO; 0%, 5%, 10%, and 20%) and TiO_2 nanoparticles (TiO_2-NPs). The
A. Youssef +4 more
semanticscholar +1 more source
Effects of different cooking methods on volatile flavor compounds of chicken breast.
Journal of food biochemistry, 2021 Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers' food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing
Jicai Bi +5 more
semanticscholar +1 more source
Troponin in Cultured Chicken Breast Muscle Cells [PDF]
Development, Growth & Differentiation, 1987 The onset of troponin accumulation and the localization of troponin in cultured chick embryo skeletal muscle cells were studied by means of indrect immunofluorescent microscopy. At 31 hr after plating, troponin components were detected in 54–62% of total mononucleated myogenic cells and in all myotubes as longitudial fibrous structures.
Ryoichi, Matsuda +2 more
openaire +2 more sources
Determination of some heavy metals resides in different types of poultry production
Tikrit Journal for Agricultural Sciences, 2023 The diet is the main rout of exposer of heavy metals; therefore the evaluation of these metals in human’s dietary intake is important. The study examined the concentration of some residues of heavy metals (copper, Arsenic and Lead ) in different poultry ...
Jinan Bazzaz +2 more
doaj +1 more source