Results 111 to 120 of about 70,558 (318)

Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red) [PDF]

, 2017
This study examined the effects of 4 genotypes of chicken, all suitable for extensive fattening, on carcass and meat quality using 320 chickens divided into 4 equally sized groups. The comparison included 2 indigenous chicken strains from Thailand, Black-
Jaturasitha, S., Kreuzer, M., Srikanchai, T., Wicke, M.   +3 more
core  

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Male chicken thigh meat quality from fast and slow growing breeds from an organic free-range system [PDF]

, 2009
Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss.
Dufek, A., Horsted, K., Karlsson, H.A.
core  

Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved [PDF]

, 2011
Red meat and processed meat intake is associated with a risk of colorectal cancer, a major cause of death in affluent countries. Epidemiological and experimental evidence supports the hypothesis that heme iron present in meat promotes colorectal cancer ...
Bingham, Chen, Clinton, Cross, Cummings, de Vogel, Denis E. Corpet, Douglass, Fabrice H.F. Pierre, Grant, Leuratti, Marnett, Mirvish, Nadia M. Bastide, Nauss, Nutter, Parnaud, Pierre, Pierre, Sandhu, Sawa, Schwartz, Sesink, Shuker, Sinha   +24 more
core   +4 more sources

Tenderize Chicken Breast Meat by Using Different Methods of Curing

Pakistan Journal of Nutrition, 2009
The aim of this study is tenderizing breast spent hens meat by using cheap local materials such us (bitter orange juice, vinegar, salt and sugar for (1, 2 and 3) h, distill water is used (T ) in curing to make 1 it as standard. Bitter orange juice (acidity of 1.5) (T ), vinegar (acidity of 7) (T ), table salt (2%) (T ) and sugar 2 3 4 (2%) (T ) were ...
openaire   +1 more source

Effect of Using Nisin and Ethylenediaminetetraacetic Acid on the Bacterial Load, Deterioration Criteria, and Sensory Attributes of Chilled Chicken Cuts

Food Safety and Health, EarlyView.
Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty, Mustafa Sadek, Mohammed Al‐Shawa, Manal A. Afify, Nabil A. Yassien, Hamdy M. B. A. Zaki   +5 more
wiley   +1 more source

Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods

Poultry Science, 2018
The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice.
Rosana Aparecida da, Silva-Buzanello, Alexia Francielli, Schuch, Diego Ricardo, Nunes Nogues, Priscila, Falcão de Melo, André Wilhan, Gasparin, Alex, Sanches Torquato, Cristiane, Canan, Adriana, Lourenço Soares   +7 more
openaire   +2 more sources

Guidelines for Light‐Start One‐Pot RPA‐CRISPR‐Cas12a Assays for Foodborne Pathogen Detection

Food Safety and Health, EarlyView.
Light‐start one‐pot RPA‐CRISPR‐Cas12a detection schematic diagram. (A) Linear crRNA activation light‐start one‐pot workflow. (B) Caged crRNA activation light‐start one‐pot workflow. ABSTRACT Rapid and accurate detection of nucleic acids of foodborne pathogens is of vital importance for controlling the spread of foodborne diseases and safeguarding ...
Fan Li, Ruiting Yao, Xinxin Jiang, Haorui Zhu, Guoliang Li   +4 more
wiley   +1 more source

Transcriptomic analysis reveals differentially expressed genes associated with meat quality in Chinese Dagu chicken and AA+ broiler roosters

BMC Genomics
Background With the improvement of living standards, the quality of chicken has become a significant concern. Chinese Dagu Chicken (dual-purpose type) and Arbor Acres plus broiler (AA+ broiler) (meat-type) were selected as the research subjects in this ...
Hongyan Zhu, Xiaohan Li, Jie Wang, Haoming Wang, Song Zhao, Yumin Tian, Yuhong Su   +6 more
doaj   +1 more source

COMPARISON OF TWO CHICKEN GENOTYPES ORGANICALLY REARED: OXIDATIVE STABILITY AND OTHER QUALITATIVE TRAITS [PDF]

, 2006
The effect of genotype on the oxidative stability and other qualitative traits of chicken meat was studied. Two groups of 200 chicks (Ross 205 and Kabir) were reared according to the organic farming system.
CASTELLINI, prof C, DAL BOSCO, dr A, MUGNAI, dr C, PEDRAZZOLI, dr M   +3 more
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