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 +4 more
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Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat. [PDF]
Asian-Australas J Anim Sci, 2020 Objective The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market.
Lengkidworraphiphat P +3 more
europepmc +6 more sources
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds. [PDF]
Food Sci Anim Resour, 2019 The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C,
Ali M +5 more
europepmc +5 more sources
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat. [PDF]
Food Sci Anim Resour, 2019 The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP.
Ha JH, Lee JH, Lee JJ, Choi YI, Lee HJ.
europepmc +5 more sources
EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals. [PDF]
Animals (Basel), 2021 Simple Summary Drip loss is one of the most important parameters of meat quality evaluation. A new method for the determination of drip loss in poultry meat is the EZ-DripLoss method.
Kaić A +4 more
europepmc +2 more sources
Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat. [PDF]
Anim Biosci, 2021 Objective The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat.
Zhang M, Yan W, Wang D, Xu W.
europepmc +2 more sources
Journal of Food QualitySteamed chicken breast meat attracts people for its unique flavor and nutritional benefits. In this study, the sensory evaluation of Lueyang black chicken breast meat during steaming was first performed, and their volatile organic compounds (VOCs) were ...
Linlin He +5 more
doaj +2 more sources
Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. [PDF]
Antioxidants (Basel), 2020 The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens
Kopec W +7 more
europepmc +2 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 +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 SonochemistryCuring 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 +3 more
doaj +2 more sources