Results 21 to 30 of about 35,370 (165)
Effects of Different Degrees of Woodiness on Physicochemical Properties and Structure of Chicken Breast Myosin [PDF]
Shipin KexueThe effects of different degrees of woodiness (mild, moderate and severe) on the physicochemical properties and structure of chicken breast myosin were investigated.
WANG Manyu, LIU Qing, ZHENG Qiankun, SUN Jingxin
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Brazilian Journal of Poultry Science, 2011 We investigated the effects of crossbreeding on slaughter traits and the chemical composition of chicken breast muscle. Trials were conducted using 120 broilers from four lines: Xiao-Shan chicken (XS), Xian-Ju chicken (XJ), Xiao-Shan chicken♂♂
Ai-xia Huang +11 more
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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
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Palatability of Sous Vide Processed Chicken Breast , ,
Poultry Science, 1996 The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged.
B E, Turner, D K, Larick
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Sarcomere lengths in wooden breast broiler chickens [PDF]
Italian Journal of Animal Science, 2020 The present study aims to measure the sarcomere lengths in normal broiler muscles and in non-lesion sites of breast muscles focally affected by Wooden Breast (WB). For this purpose, twenty Pectoralis major muscles (10 unaffected and 10 WB-focally affected cases) were sampled and used to measure sarcomere length by laser diffraction method.
Soglia, Francesca +2 more
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Breast muscle development in commercial broiler chickens
Poultry Science, 2003 Genetic and gender-related variations in breast muscle yield of broiler chickens may be attributed to differences in number and size of muscle cells (myofibers). In this study, male and female broilers from eight commercial strain crosses (SC) were compared for body and breast muscle weight with adjustment of the Gompertz function. Additionally, breast
G N, Scheuermann +3 more
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Effect of Magnetic Field-Assisted Freezing on the Quality of Prepared Chicken Breast [PDF]
Shipin KexueIn this study, magnetic field was applied at different intensities (0, 1, 2, 3, 4 and 5 mT) during the freezing of prepared chicken breast to explore the effect of magnetic field-assisted freezing on the freezing rate, water-holding capacity, moisture ...
DU Manting, SHAN Shuaiqi, DING Ruixue, SUN Shunyang, LI Ke, LI Junguang, CHEN Bo, BAI Yanhong
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Crystalline fructose 1,6-bisphosphatase from chicken breast muscle
Archives of Biochemistry and Biophysics, 1977 Abstract Fructose 1,6-bisphosphatase has been isolated and crystallized in high yield from chicken breast muscle, which is a rich source of this enzyme. The specific activity assayed at pH 7.4 and 25 °C in the presence of 0.2 m m MnCl 2 0.1 m m EDTA, and 40 m m ammonium sulfate is 50–60 units/mg, making this one of the most active fructose ...
Annamalai, A. E. +2 more
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CyTA - Journal of Food, 2020 Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven at natural convection and a forced convective dehydrator. Protein content increased from 21.01% and 32.42% (
Alfredo Domínguez-Niño +5 more
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Jurnal Kedokteran Hewan, 2022 The study to evaluate changes in body weight, muscle weight, muscle protein content and total DNA and RNA on breast muscle of selected local chicken due to different levels of fermented feed containing Kiapu (Pistia stratiotes L.) was conducted using a ...
M. Aman Yaman, Sri Jeksi, Muhammad Daud
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