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Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat [PDF]
Ultrasonics Sonochemistry, 2022 This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and ...
Ye Zou +6 more
europepmc +6 more sources
Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat [PDF]
Animals, 2023 The EZ-DripLoss method is relatively new gravimetric method that is used for the determination of excessive drip in meat. The literature reports diversity regarding the use of EZ-DripLoss methodology. In the standardized EZ-DripLoss method, drip loss is calculated as the change in the container weight, whereas in the modified EZ-DripLoss method, it is ...
Ana Kaić +3 more
openaire +7 more sources
Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat
Acta Universitatis Cibiniensis. Series E: Food Technology, 2014 : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated.
Ivanova Ivelina +3 more
doaj +1 more source
Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [PDF]
, 2007 The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2 2 factorial experiment.
Zhang, Qian
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Poultry Science, 2022 Spaghetti meat (SM), woody breast (WB), and white striping (WS) are myopathies affecting breast muscle of broiler chickens, and are characterized by a loss of myofibers and an increase in fibrous tissue. The conditions develop in intensive broiler chicken production systems, and cause poor meat process-ability and negative customer perception leading ...
Sunoh Che +6 more
openaire +3 more sources
Effect of freezing on electrical properties and quality of thawed chicken breast meat [PDF]
Asian-Australasian Journal of Animal Sciences, 2017 Objective The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage.
Ran Wei +5 more
doaj +1 more source
THE EFFECT OF BROILER CHICKEN ORIGIN ON CARCASE AND MUSCLE YIELD AND QUALITY [PDF]
, 2010 The aim of this study was to check the influence of broiler chicken origin on dressing percentage, meat yield and physicochemical traits of breast muscle quality. The comparative study was carried out in the period from 05.01.
EWA GORNOWICZ +3 more
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Animal welfare in poultry production systems: impact of EU standards on world trade [PDF]
, 2008 Animal welfare receives more legislative attention in the European Union (EU) than in many other regions of the world. Animal welfare standards for poultry are generally taken to be higher in the EU than in producing countries exporting to the EU ...
Achterbosch, T.J., Horne, P.L.M., van
core +2 more sources
FoodsIt was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of ...
Zeshan Ali +6 more
doaj +1 more source
Meat and Muscle Biology, 2018 The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit growth on cooked broiler breast meat.
James L.Butler +5 more
doaj +1 more source