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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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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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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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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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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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Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat
Food Chemistry, 2023Da-Wen Sun
exaly
Effect of high‐pressure treatment on the quality of prepared chicken breast
International Journal of Food Science and Technology, 2021Qun Huang, Dong Kai, Xin Luo
exaly