Results 31 to 40 of about 1,538,608 (350)
Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C [PDF]
, 2007 Lauricidin and lactic acid were evaluated for their eVects on growth and survival of Listeria monocytogenes (L55), Salmonella enteritidis (S552) and Escherichia coli O157:H7 (E19) inoculated onto raw chicken breast.
Anang, Daniel Mensah +3 more
core +1 more source
Consumer Segmentation Based on Food-Related Lifestyles and Perception of Chicken Breast [PDF]
, 2015 The aim of this study was to disseminate knowledge regarding the perceptions of Spanish consumers of chicken breast and their related lifestyles and to classify different consumer groups according to their food-related lifestyles.
Albertí Lasalle, Pere +2 more
core +1 more source
Spoilage Association of Chicken Breast Muscle [PDF]
Applied Microbiology, 1975 The ability of pure cultures of bacteria isolated from spoiling chicken breast muscle to produce strong off-odors was tested by using sterile breast muscle sections. The incidence of organisms capable of producing strong off-odors and changes in flora during storage of naturally spoiling muscle at 2 C was traced, and the relationship between bacterial ...
openaire +2 more sources
Poultry Science, 2023 : Approximately 3.7% of poultry meat is lost due to spoilage each year in the United States. The objective of this study was to determine the efficacy of a layered carrageenan/chitosan coating in combination with an application of two concentrations of ...
Amanda Moller +7 more
doaj +1 more source
Natural extracts marination in chicken breast fillets
Ciência Rural, 2023 ABSTRACT: This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated ...
Rosileide Vilalba Rohod +2 more
openaire +1 more source
CyTA - Journal of Food, 2021 For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05)
Zhengrong Wang +3 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
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
doaj +1 more source
The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat [PDF]
, 2018 Poultry meat has been shown to be a rich source of carnosine and anserine (CRC) but little is known of the effects of bird species and the system under which it is reared have on the concentrations of CRC. Retail samples of breast meat from conventional
Juniper, Darren, Rymer, Caroline
core +2 more sources
An Experimental Study on the Heat Enhancement and the Bio-Heat Transfer Using Gold Macro Road and Ultrasound: A Potential Alternative to Kill Cancer Cells [PDF]
, 2014 We have previously proposed a method of treating solid tumors with a combination of gold macro-rods irradiated with ultrasound. Macro particle sized rods offer a greater circumferential treatment area over nanoparticle options.
Austerlitz, C. +3 more
core +2 more sources