Results 31 to 40 of about 1,622,713 (351)
Effect of "wooden breast" appearance on poultry meat quality, histological traits, and lesions characterization [PDF]
, 2017 The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology.
Catelli, Elena +6 more
core +3 more sources
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
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
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
Ultrasonics sonochemistry, 2022 Highlights • Ultrasound assisted collagen peptide of chicken cartilage reduced the drip loss.• A smaller degree of water migration at −18 °C by the combined treatment.• The texture of ultrasound assisted treatment were significantly improved.• Ultrasound
Y. Zou +6 more
semanticscholar +1 more source
Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. [PDF]
, 2010 Different concentrations of lauricidin (LU, containing 1% lactic acid) and lactic acid alone (LA) were evaluated for their effectiveness in reducing naturally occurring microflora of raw chicken breasts. Chicken breasts were dipped in 0 (control), 0.5, 1.
Anang, D.M. +3 more
core +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
Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]
, 2012 BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
ASTM +36 more
core +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
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