Results 41 to 50 of about 1,538,608 (350)
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
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Sarcomere lengths in wooden breast broiler chickens [PDF]
Italian Journal of Animal Science, 2020 The present study aims to measure the sarcomere lengths in normal broiler muscles and in non-lesion sites of breast muscles focally affected by Wooden Breast (WB). For this purpose, twenty Pectoralis major muscles (10 unaffected and 10 WB-focally affected cases) were sampled and used to measure sarcomere length by laser diffraction method.
Soglia, Francesca +2 more
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Sensory analysis of heated sodium alginate film flavored with chicken stock [PDF]
, 2018 The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported
Busti, Pablo Andres +4 more
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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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Effect of Magnetic Field-Assisted Freezing on the Quality of Prepared Chicken Breast [PDF]
Shipin KexueIn this study, magnetic field was applied at different intensities (0, 1, 2, 3, 4 and 5 mT) during the freezing of prepared chicken breast to explore the effect of magnetic field-assisted freezing on the freezing rate, water-holding capacity, moisture ...
DU Manting, SHAN Shuaiqi, DING Ruixue, SUN Shunyang, LI Ke, LI Junguang, CHEN Bo, BAI Yanhong
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Ultrasound for improving the preservation of chicken meat [PDF]
, 2018 The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm ...
Alarcon-Rojo, Alma D. +5 more
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Crystalline fructose 1,6-bisphosphatase from chicken breast muscle
Archives of Biochemistry and Biophysics, 1977 Abstract Fructose 1,6-bisphosphatase has been isolated and crystallized in high yield from chicken breast muscle, which is a rich source of this enzyme. The specific activity assayed at pH 7.4 and 25 °C in the presence of 0.2 m m MnCl 2 0.1 m m EDTA, and 40 m m ammonium sulfate is 50–60 units/mg, making this one of the most active fructose ...
Annamalai, A. E. +2 more
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The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system [PDF]
, 2010 1. Studies on the sensory profiling of male broiler breast meat were carried out to evaluate the effect of two very different broiler breeds (JA757 and New Hampshire), two different feed types (broiler and grower feed) and age at slaughter (82 and 110 d)
Allesen-Holm, B.H. +2 more
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CyTA - Journal of Food, 2020 Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven at natural convection and a forced convective dehydrator. Protein content increased from 21.01% and 32.42% (
Alfredo Domínguez-Niño +5 more
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Jurnal Kedokteran Hewan, 2022 The study to evaluate changes in body weight, muscle weight, muscle protein content and total DNA and RNA on breast muscle of selected local chicken due to different levels of fermented feed containing Kiapu (Pistia stratiotes L.) was conducted using a ...
M. Aman Yaman, Sri Jeksi, Muhammad Daud
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