Results 21 to 30 of about 36,542 (265)
Chemical criteria of chicken meat [PDF]
Benha Veterinary Medical Journal, 2017 The chemical composition of each chicken cuts-up is greatly varied from one to another. A total of50 random samples of chicken meat represented by breast and thigh (25 for each) were collectedfrom local commercial retail shops at Menoufia governorate ...
Ghada Abd-Elhameed +4 more
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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
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
openaire +2 more sources
Antioxidants, 2020 The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens
Wieslaw Kopec +7 more
doaj +1 more source
Food Science of Animal Resources, 2016 The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10A-10–6 kg O3/m3/h) at 4±1°C for 4 d.
Muhlisin Muhlisin +4 more
doaj +1 more source
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
doaj +1 more source
PREVALENCE OF PSYCHROTROPHIC BACTERIA IN BEEF AND CHICKEN PRODUCTS [PDF]
Assiut Veterinary Medical Journal, 2006 One hundred samples of beef and chicken products, 20 each of smoked chicken breast, pressed turkey breast, cooked smoked chicken roll, pressed beef and dry beef salami were purchased from supermarkets in Giza and Cairo Governorates for sanitary ...
HALA F. HASSAN
doaj +1 more source
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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Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets
Foods, 2021 Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene
Noor L. Yusof +9 more
doaj +1 more source
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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