Results 1 to 10 of about 13,844 (153)

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

Animals, 2023
The physical properties, free amino acids, and metabolites of Beijing-You chicken (BYC) breast meat aged 90, 120, and 150 days were analyzed to investigate the flavor changes with age. The shear force and intramuscular fat increased from 90 to 120 days significantly.
Ailian Geng
exaly   +5 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   +4 more sources

Proteomic analyses on chicken breast meat with white striping myopathy. [PDF]

Poult Sci
White striping (WS) is an emerging myopathy that results in significant economic losses as high as $1 billion (combined with losses derived from other breast myopathies including woody breast and spaghetti meat) to the global poultry industry. White striping is detected as the occurrence of white lines on raw poultry meat.
Kong B, Owens C, Bottje W, Shakeri M, Choi J, Zhuang H, Bowker B.   +6 more
europepmc   +4 more sources

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality

Poultry Science, 2020
The effects of spaghetti meat (SM) myopathy and sampling location on chicken breast meat physical traits, composition, and protein functionality were investigated using 30 normal (N) and 30 SM boneless fillets. Weight, drip loss, pH, and color traits were determined on intact fillets.
Giulia Tasoniero, Hong Zhuang, Brian C Bowker   +2 more
exaly   +3 more sources

Dataset of dielectric spectra and physicochemical parameters of Creole chicken breast meat. [PDF]

Data Brief
This data article presents a dataset of physicochemical and dielectric measurements from Creole chicken (Pectoralis major) breast meat. Ninety-six samples from male chickens (42-45 days of growth) were collected and evaluated at two postmortem stages (8 and 24 h) under refrigerated conditions (4 °C). Physicochemical parameters include pH, color values (
Castro W, Gamboa P, Ruiz-Mejía L, Arce T, Avila-George H, Chuquizuta T.   +5 more
europepmc   +4 more sources

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Antioxidants, 2016
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10
Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca, Dong Uk Ahn   +3 more
doaj   +3 more sources

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Poultry Science, 2020
This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal
C.H. Park, B. Lee, E. Oh, Y.S. Kim, Y.M. Choi   +4 more
doaj   +3 more sources

Toxicological Evaluation of Chicken-Breast Meat with High-Dose Irradiation

Journal of Integrative Agriculture, 2012
In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronucleus, and mice sperm abnormality were
Jia-ting ZHU, Min FENG, Jian-min YAN, Chun-quan LIU, Yi-ming HA, Mei-xu GAO, Ping YANG, Zhi-dong WANG, De-ning WANG, Shu-rong LI, Gui-qiang GU   +10 more
doaj   +3 more sources

UPTAKE EFFICIENCY OF NATURAL ANTIOXIDANTS INTO CHICKEN BREAST MEAT

Harčova Nauka ì Tehnologìâ, 2023
The efficiency of natural antioxidant uptake into fresh and frozen chicken breast meat was investigated. Uniform pieces of chicken breast fillets (4 × 2 × 2 cm) were immersed for increments between 0 and 60 min in solution containing extracts of natural ...
Jamal S. Khurshid, Annette Creedon, Yunus Khatri, Martin Anderson, Frank Vriesekoop   +4 more
doaj   +1 more source

Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods [PDF]

Ultrasonics Sonochemistry
Curing is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the ...
Xiaoyu Xu, Huimin Liu, Peizi Sun, Dongmei Li   +3 more
doaj   +2 more sources