Results 1 to 10 of about 113,235 (292)

Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat. [PDF]

Animals (Basel), 2023
Simple Summary Age plays a critical role in meat quality and flavor formation. A clear understanding of flavor changes during development is helpful to regulate meat quality as well as flavor in production.
Chen X, Cao J, Chang C, Geng A, Wang H, Chu Q, Yan Z, Zhang X, Zhang Y, Liu H, Zhang J.   +10 more
europepmc   +5 more sources

Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat [PDF]

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.
Aly Farag El Sheikha, Ayman Younes Allam, Tahra ElObeid, Elham Abdelrahman Basiouny, Ahmad Abdelkaway Abdelaal, Ryszard Amarowicz, Emel Oz, Charalampos Proestos, Emad Karrar, Fatih Oz   +9 more
doaj   +3 more sources

Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles [PDF]

Ultrasonics Sonochemistry
Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition ...
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, Shi-Man Guo, Xin-An Zeng, Gholamreza Abdi, Rana Muhammad Aadil   +6 more
doaj   +3 more sources

The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat. [PDF]

Food Sci Nutr, 2023
The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium‐alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days.
Safari R, Yaghoubi M, Marcinkowska-Lesiak M, Paya H, Sun X, Rastgoo A, Rafiee M, Alirezalu K.   +7 more
europepmc   +2 more sources

Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat. [PDF]

Animals (Basel), 2023
Simple Summary Recently, the consumption of high-quality meat has increased. Meat flavor is the factor that most significantly contributes to meat quality, making meat flavor an important performance trait in the chicken industry.
Kim M, Munyaneza JP, Cho E, Jang A, Jo C, Nam KC, Choo HJ, Lee JH.   +7 more
europepmc   +2 more sources

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat. [PDF]

Foods, 2022
The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland.
Okpala COR, Juchniewicz S, Leicht K, Korzeniowska M, Guiné RPF.   +4 more
europepmc   +2 more sources

Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats. [PDF]

Sci Rep, 2022
This study aimed to evaluate the effect of a high protein diet comprising breast meat from commercial broiler (BR), Thai native (PD), and commercial broiler × Thai native crossbred (KKU-ONE) chicken on serum uric acid, biochemical parameters, and ...
Potue P, Chiangsaen P, Maneesai P, Khamseekaew J, Pakdeechote P, Chankitisakul V, Boonkum W, Duanghaklang N, Duangjinda M.   +8 more
europepmc   +2 more sources

Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality. [PDF]

Food Sci Nutr, 2022
The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat ...
Alirezalu K, Moazami-Goodarzi AH, Roufegarinejad L, Yaghoubi M, Lorenzo JM.   +4 more
europepmc   +2 more sources

Nondestructive freshness recognition of chicken breast meat based on deep learning [PDF]

Scientific Reports
Identifying chicken breast freshness is an important component of poultry food safety. Traditional methods for chicken breast freshness recognition suffer from issues such as high cost, difficulty in recognition, and low efficiency.
Rui Jian, Guangbo Li, Xie Jun, Guolong Shi   +3 more
doaj   +2 more sources

Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase. [PDF]

Animals (Basel), 2021
Simple Summary Transglutaminases are enzymes used for joining cuts or fragments of meat together to make larger pieces that are easier to handle or a product that is more attractive to consumers. They react differently with various meats and at different
Kaić A, Janječić Z, Žgur S, Šikić M, Potočnik K.   +4 more
europepmc   +2 more sources