Results 301 to 310 of about 1,538,608 (350)

Structural diversity in muscle fibres of chicken breast

Cell and Tissue Research, 1988
Chicken breast muscle is usually considered to be a relatively homogeneous white muscle and has therefore been widely used for studies of muscle proteins. In a previous study, however, we have found different M-region structures in different fibres from this muscle.
A C, Edman, J, Lexell, M, Sjöström, J M, Squire   +3 more
openaire   +2 more sources

The effect of low-temperature thermal processing on the quality of chicken breast fillets

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2020
The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃
M. Karpińska-Tymoszczyk, Anna Draszanowska, M. Danowska‐Oziewicz, Lidia Kurp   +3 more
semanticscholar   +1 more source

Accumulation of lipofuscin in broiler chicken with wooden breast

Animal Science Journal, 2021
AbstractLipofuscin is one of the indicators of oxidative stress. To elucidate the role of oxidative stress in the development of wooden breast, this study investigates lipofuscin accumulation in various parts of wooden breast muscles. Sampling was performed using 46‐day‐old broiler chickens housed at a commercial Japanese poultry slaughterhouse ...
Yasuhiro Hasegawa, Takeshi Kawasaki, Naoyuki Maeda, Michi Yamada, Naoki Takahashi, Takafumi Watanabe, Tomohito Iwasaki   +6 more
openaire   +2 more sources

Proteins associated with quality deterioration of prepared chicken breast based on differential Proteomics during Refrigerated Storage.

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main reasons. The present research focuses on the analysis of proteins related to the deterioration of quality of prepared chicken ...
Xin Luo, Kai Dong, Lan Liu, Fengping An, D. Tang, Lingyun Fu, Hui Teng, Qun Huang   +7 more
semanticscholar   +1 more source

Dielectric Spectroscopy of Fresh Chicken Breast Meat

2007 Minneapolis, Minnesota, June 17-20, 2007, 2007
The dielectric properties of fresh chicken breast meat were measured at temperatures from 5 to 85 °C over the frequency range from 10 MHz to 1.8 GHz by dielectric spectroscopy techniques with an open-ended coaxial-line probe and impedance analyzer. Samples were cut from both the Pectoralis major and Pectoralis minor muscle tissue for the measurements ...
null Stuart O Nelson, null Samir Trabelsi, null Hong Zhuang   +2 more
openaire   +1 more source

Volatile components of raw chicken breast muscle

British Poultry Science, 1967
Synopsis The volatile components of raw chicken breast muscle have been analysed. Twenty‐two components have been separated and twenty have been tentatively identified. Circumstantial evidence is presented to support the hypothesis that these volatile components may be divided into two classes according to their origin: namely those that are endemic ...
T. C. Grey, D. H. Shrimpton
openaire   +1 more source

The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets

LWT, 2019
The aims of the present study were to evaluate the effects of carboxymethyl cellulose (CMC) coatings containing Ziziphora clinopodioides (ZEO; 0, 0.25 and 0.5%) and Mentha spicata (MEO; 0 and 0.5%) essential oils on pathogenic bacteria (i.e.
Mohammad Amin Nouri Ala, Y. Shahbazi
semanticscholar   +1 more source

Optimization of the chicken breast cooking process

Journal of Food Engineering, 2008
The objective of this study was to investigate the effects of the parameters involved in the processing of de-boned chicken breast, with a view to reducing weight loss during cooking. The following were examined: the effect of chicken breast maturation time (0 and 24 h), the quantity of brine used in the curing (12% and 15% in relation to the raw ...
Giandra Volpato, Eliane Maria Zandonai Michielin, Sandra Regina Salvador Ferreira, José Carlos Cunha Petrus   +3 more
openaire   +1 more source

The Acute Inflammatory Reaction in Chicken Breast Muscle

Avian Diseases, 1972
are reported on a basis which ignores the degree and type of response. The impression that similar rates of virus isolation were obtained from immunized and unimmunized groups of birds is, of course, incorrect, as the scores and figures clearly show. It is felt, therefore, that difference in frequency as well as type of response must be acknowledged if
openaire   +2 more sources

Glycolytic Activity of Chicken Breast Muscle Mitochondria

Journal of Food Science, 1969
SUMMARY: A procedure is described for the preparation of chicken breast muscle mitochondria which are capable of aerobic respiration or anaerobic lactate production utilizing any of several glycolytic intermediates including glucose. This indicates that the complete complement of glycolytic enzymes is associated
J. H. SOUTHARD, H. O. HIJLTIN
openaire   +1 more source