Results 21 to 30 of about 1,538,608 (350)
Poultry Science, 2022 The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions ...
F. H. Barido +4 more
semanticscholar +1 more source
Antioxidants, 2022 Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat.
A. E. El Sheikha +9 more
semanticscholar +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
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
Foods, 2022 The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years.
Endrit Hasani +5 more
semanticscholar +1 more source
Foods, 2022 Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life.
D. Park +4 more
semanticscholar +1 more source
Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. [PDF]
Ultrason SonochemHighlights • Ultrasonication (US) reveals potential in altering meat physicochemical properties.• US reduces pH, cooking loss, and redness, while increasing lightness and yellowness.• The hardness and chewiness of chicken breast meat decreased following ...
Roobab U +6 more
europepmc +2 more sources
Applied Sciences, 2021 Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets ...
H. Haghighi +5 more
semanticscholar +1 more source
Foods, 2021 Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was
D. Dourou +7 more
semanticscholar +1 more source
Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. [PDF]
, 2010 Different concentrations of lauricidin (LU, containing 1% lactic acid) and lactic acid alone (LA) were evaluated for their effectiveness in reducing naturally occurring microflora of raw chicken breasts. Chicken breasts were dipped in 0 (control), 0.5, 1.
Anang, D.M. +3 more
core +1 more source
CyTA - Journal of Food, 2021 The changes in physicochemical properties of salt-soluble proteins and gel prepared with chicken breast muscles during −1.5oC (ice-temperature) and 4oC (refrigerated temperature) storage were investigated.
H. Ji +6 more
semanticscholar +1 more source