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
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The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties [PDF]
CyTA - Journal of Food, 2021 For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05)
Zhengrong Wang +3 more
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Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles [PDF]
Ultrasonics SonochemistryUltrasonication, 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 +6 more
doaj +4 more sources
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.
Xia Chen +10 more
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Nondestructive freshness recognition of chicken breast meat based on deep learning [PDF]
Scientific ReportsIdentifying 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 +3 more
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Proteomic analyses on chicken breast meat with white striping myopathy [PDF]
Poultry ScienceWhite 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.
Byungwhi Kong +6 more
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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
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 +10 more
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A Comparison of Meat Characteristics between Duck and Chicken Breast [PDF]
Asian-Australasian Journal of Animal Sciences, 2007 Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times.
Md. Shawkat Ali +6 more
openalex +2 more sources
Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality [PDF]
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.
Tasoniero, Giulia +3 more
openaire +3 more sources