Results 91 to 100 of about 1,138,237 (238)
Water-Holding Properties of Thermally Preconditioned Chicken Breast and Leg Meat
Poultry Science, 1994 A study was conducted to examine the effects of thermal preconditioning on the water-holding properties of chicken breast and leg meat. An initial experiment was performed by heat shocking (40 to 41 C for 1 h) and euthanatizing broilers at 3 to 6 wk of age. As seen commercially, heat caused higher drip loss, and the majority of this loss for breast (75
J K, Northcutt +2 more
openaire +2 more sources
Macronutrient and micronutrient profiles of meat types: insights into human health and diet
Journal of the Science of Food and Agriculture, EarlyView.Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş +4 more
wiley +1 more source
Acta Scientiarum: Technology, 2014 The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at
Sandriane Pizato +3 more
doaj +1 more source
Metabolomic insights for the authentication and traceability of antibiotic‐free pork: a pilot study
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Antibiotic‐free production within the meat supply chain is a source of concern since new voluntary label claims need to be authenticated to prevent fraud. Therefore, an untargeted 1H NMR‐based metabolomics approach coupled to unsupervised (principal component analysis) and supervised (orthogonal partial least squares discriminant ...
Maria Olga Varrà +8 more
wiley +1 more source
Journal of Animal Science and Technology, 2016 Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to ...
Deshani S. Karunanayaka +2 more
doaj +1 more source
Optimized Coherence Masking Improves Ultrasound Imaging of Kidney Cysts
Journal of Ultrasound in Medicine, EarlyView.Objectives Renal cystic lesions are exceedingly common and typically benign, though accurate diagnostic techniques are required to recognize the subset of malignant lesions that require timely intervention. Ultrasound (US) is the preferred first line test for renal cyst evaluation because it is safe, widely accessible, and low cost. US imaging, however,
Scott Schoen Jr +12 more
wiley +1 more source
The occurrence of white striping in chicken breast meat
, 2013 White striping defect is an emerging poultry quality issue which has been described as the appearance of white striation parallel to muscle fibres on surface of pectoralis major muscles. Currently, there are no published references concerning the occurrence of this defect under commercial conditions.
PETRACCI, MASSIMILIANO +3 more
openaire +1 more source
Effects of Packaging Systems on the Natural Microflora and Acceptability of Chicken Breast Meat
Poultry Science, 2006 The effect of 3 packaging systems on the spoilage microflora, objective color, and sensory characteristics of fresh commercial broiler chicken breast meat was investigated. Fresh skinless and boneless chicken broiler breasts were purchased from a local poultry processing plant and packaged in either (1) a conventional Styrofoam tray with polyvinyl ...
N, Charles, S K, Williams, G E, Rodrick
openaire +2 more sources
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Black Soldier Fly larvae in meat chicken diets modifies the fattyacid profile in chicken breast meat
, 2021 One of the reasons chicken meat is considered a healthy food is due to its relatively low-fat level. Black soldier fly (BSF) larvae are a promising alternative feed ingredient for monogastrics, including poultry. However, the impact of feeding BSF larvae
Kolakshyapati, M +5 more
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