Incidence of Staphylococcus aureus in chicken meat in Aswan city,Egypt [PDF]
Aswan University Journal of Environmental Studies, 2021 Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city ...
Mohamed Maky +2 more
doaj +1 more source
Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals [PDF]
Benha Veterinary Medical Journal, 2020 This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked ...
Doaa Helal +3 more
doaj +1 more source
Proteomic analyses on chicken breast meat with white striping myopathy. [PDF]
Poult SciWhite 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 +6 more
europepmc +4 more sources
Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing [PDF]
Poultry ScienceLeiqing Pan, Lujuan Xing
exaly +2 more sources
SANITARY STATUS OF MARKETED FROZEN CHICKEN PRODUCTS EXHIBITED IN PRESENTATION FREEZERS [PDF]
Veterinary Medical Journal - Giza, 2000 A total of cighty samples of chicken products;20 each of boneless chicken meat, boneless chicken breast, chicken half legs and chicken drum stick were collected form different marketsand examined for the bacteriological status of these products.
K TOLBA
doaj +1 more source
Usage of concentrated pomegranate to extend the shelf life of chicken breast [PDF]
Egyptian Journal of Animal Health, 2022 Chicken meat is commonly marketed at refrigerated temperatures (2-5ºC). The major concern for retailers and consumers is the quality and safety of refrigerated chicken meat.
doaj +1 more source
Influence of increasing breast meat yield on muscle histology and meat quality in the chicken [PDF]
Reproduction Nutrition Development, 1996 The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male chickens from two lines (ten birds from each line) divergently selected for breast meat yield were compared. Moreover, some quality parameters (ie, drip loss, ultimate pH value and meat colour) of the breast muscle ...
Rémignon, Hervé +2 more
openaire +4 more sources
CHARACTERISTICS OF CHICKEN MEAT AS AFFECTED BY DIFFERENT COOKING METHODS [PDF]
Journal of Food and Dairy Sciences, 2006 The two investigated chicken meat parts, (i.e. breast and thigh) cooked by pressure and boiling, retained more moisture and total lipids than the cooked samples by roasting and microwave.
M. Shames EI-Din +3 more
doaj +1 more source
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. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant ...
Lengkidworraphiphat P +3 more
europepmc +5 more sources
Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis
Current Research in Food Science, 2023 Chicken meat spoilage is a significant concern for food safety and quality, and this study aims to predict the spoilage point of chicken breast meat through various attributes and metabolites. Chicken meat was stored in anaerobic packaging at 4 °C for 13
Hyun-Jun Kim +6 more
doaj +1 more source