Results 291 to 300 of about 1,538,608 (350)

Quality of processed chicken breast with wooden chicken for sausage formulation

International Food Research Journal, 2023
An increased incidence of muscular alterations in broiler meat has been observed, which is referred to as wooden breast. The present work aimed to produce two formulations of chicken sausages with 20 and 40% of moderated accentuated impairment of wooden breast, and compare them with normal breast as control formulation in terms of microbiological ...
Bruna Pissolato, Rosiele Lappe Padilha, Voltaire Sant Anna   +2 more
openaire   +1 more source

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

, 2021
The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM).
Changwei Cao, Zhichao Xiao, H. Tong, Tao Xiongsong, Dahai Gu, Yinglong Wu, Xu Zhiqiang, Ge Changrong   +7 more
semanticscholar   +1 more source

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Food Control, 2018
Fariba Zeynali, Hadi Almasi
exaly   +2 more sources

‘Breast Blisters’ in the Broiler Chicken

Nature, 1962
BREAST blisters in table poultry have been recognized for some years1. They make the trussed bird unattractive and in consequence the producer receives a lower price for his product. The problem of breast blisters has now become a considerable one because of the recent great expansion of the broiler chicken industry.
G A, GRESHAM, N W, BARWICK
openaire   +2 more sources

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein.

Food Chemistry, 2020
The combined effects of ultrasound (intensity of 15.6 W/cm2 and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated.
Haibo Shi, Xinxiao Zhang, Xiao Chen, Rui Fang, Y. Zou, Daoying Wang, Weimin Xu   +6 more
semanticscholar   +1 more source

Characterization of Salmonella spp.-specific bacteriophages and their biocontrol application in chicken breast meat.

Journal of Food Science, 2020
Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the ...
Jin Hee Kim, Hee Jeong Kim, Soo-Jin Jung, Md. Furkanur Rahaman Mizan, S. Park, S. Ha   +5 more
semanticscholar   +1 more source

Bacterial penetration of chicken breast muscle

Food Microbiology, 1987
Abstract Pure cultures of motile, but not non-motile strains of bacteria penetrated blocks of chicken breast muscle, irrespective of ability to hydrolyse gelatin, casein or soluble meat proteins. Penetration occurred as a result of movement of bacteria between the endomysial sheath and associated muscle fibres.
C.J. Thomas, R.D. O'Rourke, T.A. McMeekin   +2 more
openaire   +1 more source

Nondestructive Detection of Woody Chicken Breast

ECS Meeting Abstracts, 2017
The goal of this project is to develop a low cost, non-destructive system for the detection and mapping of woody from healthy tissue. Woody chicken breast is an emerging issue that affects the meat quality. While it is not harmful to humans, this issue costs the poultry industry millions of dollars in order to prevent and remove the damaged tissue ...
Ardalan Lotfi, Milad Navaei, Peter Hesketh   +2 more
openaire   +1 more source

Characterization of Endogenous Nanoparticles from Roasted Chicken Breasts

Journal of Agricultural and Food Chemistry, 2018
Emergence 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, Lin Cao, Shuang Cong, Yukun Song, Mingqian Tan   +4 more
openaire   +2 more sources

Multiple Forms of Phosphoglyceromutase from Chicken Breast Muscle

Canadian Journal of Biochemistry, 1972
Phosphoglyceromutase (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
openaire   +2 more sources