Results 11 to 20 of about 1,622,713 (351)
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
Food chemistry: X, 2023 Highlights • Blackberry polysaccharide (BP) was extracted and the composition was analyzed.• Flavor characteristics of chicken breast were improved by addition of BP.• The stability and hardness of chicken breast were improved by BP.
Yuanju He +9 more
semanticscholar +1 more source
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
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
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
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 +1 more source
Prospect of early vascular tone and satellite cell modulations on white striping muscle myopathy
Poultry Science, 2021 Polyphasic myodegeneration potentially causes severe physiological and metabolic disorders in the breast muscle of fast-growing broiler chickens. To date, the etiology of recent muscle myopathies, such as the white striping (WS) phenotype, is still ...
Hammed Ayansola +5 more
doaj +1 more source
A fluorescent pH probe for evaluating the freshness of chicken breast meat.
Food Chemistry, 2022 A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the ...
Yuning Liu +8 more
semanticscholar +1 more source
Poultry Science, 2022 Spaghetti meat (SM), woody breast (WB), and white striping (WS) are myopathies affecting breast muscle of broiler chickens, and are characterized by a loss of myofibers and an increase in fibrous tissue.
S. Che +6 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