Results 41 to 50 of about 1,622,713 (351)
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
openaire +4 more sources
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
openaire +2 more sources
Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis
Current Research in Food Science, 2023 Chicken meat spoilage is a significant concern for food safety and quality, and this study aims to predict the spoilage point of chicken breast meat through various attributes and metabolites. Chicken meat was stored in anaerobic packaging at 4 °C for 13
Hyun-Jun Kim +6 more
doaj +1 more source
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
openaire +3 more sources
Antioxidants, 2022 Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat.
A. E. El Sheikha +9 more
semanticscholar +1 more source
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
doaj +1 more source
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
Foods, 2022 The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years.
Endrit Hasani +5 more
semanticscholar +1 more source
Effect of Thermal Pretreatment on Taste Components of Chicken Breast Meat and Chicken Bone Paste(热预处理对鸡胸肉和鸡骨泥滋味物质的影响) [PDF]
Shipin kexue jishu xuebao, 2022 In order to explore the effects of thermal pretreatment temperature before enzymolysis on the taste components of chicken breast meat and chicken bone paste, sensory evaluation of chicken breast meat and chicken bone paste samples after different ...
HAO Zhilin(郝志林) +3 more
doaj +1 more source
Assessment of broiler chicken welfare in Southern Brazil [PDF]
, 2016 Scientific literature on broiler chicken welfare in Brazilian industrial systems is scarce. This study aimed at assessing broiler chicken welfare on industrial farms in the State of Rio Grande do Sul, Southern Brazil, using the Welfare Quality (R ...
Federici, JF +5 more
core +3 more sources
Ultrasonics sonochemistryHighlights • Ultrasonication (US) reveals potential in altering meat physicochemical properties.• US reduces pH, cooking loss, and redness, while increasing lightness and yellowness.• The hardness and chewiness of chicken breast meat decreased following ...
Ume Roobab +6 more
semanticscholar +1 more source