Results 11 to 20 of about 36,542 (265)
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
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QUALITY EVALUATION OF POULTRY MEAT CARCASS IN EL-GHARBIA GOVERNORATE [PDF]
Assiut Veterinary Medical Journal, 2006 Eighty random samples of poultry thigh and breast (40 of each) as well as 100 random samples of poultry giblets (liver, kidney, heart spleen and gizzard, 20 of each) were collected from different retail shops in El Gharbia Governorate.
SEHAM N. HAMOUDA, Y. EL- A. MAHMOUD
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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
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Usage of concentrated pomegranate to extend the shelf life of chicken breast [PDF]
Egyptian Journal of Animal Health, 2022 Chicken meat is commonly marketed at refrigerated temperatures (2-5ºC). The major concern for retailers and consumers is the quality and safety of refrigerated chicken meat.
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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
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CHARACTERISTICS OF CHICKEN MEAT AS AFFECTED BY DIFFERENT COOKING METHODS [PDF]
Journal of Food and Dairy Sciences, 2006 The two investigated chicken meat parts, (i.e. breast and thigh) cooked by pressure and boiling, retained more moisture and total lipids than the cooked samples by roasting and microwave.
M. Shames EI-Din +3 more
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Wooden breast lesions in broiler chickens in the UK [PDF]
Veterinary Record, 2016 A new condition causing significant economic losses due to lesions in the pectoralis major muscle of commercial broiler chickens has been recently reported in Finland. The condition has been named wooden breast and is characterized by its gross and histological appearance.
de Brot, Simone +6 more
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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
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Spoilage Association of Chicken Breast Muscle [PDF]
Applied Microbiology, 1975 The ability of pure cultures of bacteria isolated from spoiling chicken breast muscle to produce strong off-odors was tested by using sterile breast muscle sections. The incidence of organisms capable of producing strong off-odors and changes in flora during storage of naturally spoiling muscle at 2 C was traced, and the relationship between bacterial ...
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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
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