Results 191 to 200 of about 13,307 (218)
Spaghetti meat and woody breast myopathies in broiler chickens: similarities and differences
Frontiers in PhysiologySunoh Che, Parker Hall
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A fluorescent pH probe for evaluating the freshness of chicken breast meat
Food Chemistry, 2022A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the full range of pH found in normal fresh, defective and spoiled meat.
Yuning, Liu +8 more
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Effect of wooden breast on postmortem changes in chicken meat
Food Chemistry, 2020Wooden breast is a common problem in the poultry industry, occurring when broiler breast meat becomes rubber-like and extremely hard. Unclear points remain regarding the mechanical strength changes caused by post-mortem biochemical changes in wooden breasts. This study aimed to investigate this knowledge gap. We found endogenous protease activity to be
Yasuhiro Hasegawa +5 more
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Analysis of chicken breast meat freshness with an electrochemical approach
Journal of Electroanalytical Chemistry, 2019Abstract An electrochemical methodology for the determination of chicken breast meat freshness using a portable screen-printed electrode is described. Graphene sheets were introduced during meat sample preparation to enhance the electrochemical signal.
Li Fu, Huaiwei Zhang, Aimin Yu
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Dielectric Spectroscopy of Fresh Chicken Breast Meat
2007 Minneapolis, Minnesota, June 17-20, 2007, 2007The dielectric properties of fresh chicken breast meat were measured at temperatures from 5 to 85 °C over the frequency range from 10 MHz to 1.8 GHz by dielectric spectroscopy techniques with an open-ended coaxial-line probe and impedance analyzer. Samples were cut from both the Pectoralis major and Pectoralis minor muscle tissue for the measurements ...
null Stuart O Nelson +2 more
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The Effect of Cultural Procedures on the Attachment of Bacteria to Chicken Breast Meat
Journal of Applied Bacteriology, 1980Various bacterial strains were cultured in a laboratory medium, on chicken breast meat or derived from faeces of orally infected chicks. Suspensions of these bacterial cultures were brought in contact with chicken breast meat. The way in which the bacteria were cultured had little influence on the number of bacteria which attached ...
Notermans, S +2 more
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Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils
Journal of Food Science, 2010Abstract: The present study evaluated the effects of thyme and balm essential oils on the 3‐wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively). Treatment
Florinda Fratianni +5 more
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DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT
Journal of Texture Studies, 2000ABSTRACTChicken breast muscle was marinated and tumbled in solutions of 7% NaCl and 1.2% of disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP), or glass phosphate. Dynamic mechanical thermal analysis was used to measure storage modulus and Tan δ as samples were heated ...
W. L. KERR, R. LI, R. T. TOLEDO
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How pH causes paleness or darkness in chicken breast meat
Meat Science, 2008Chicken breasts (Pectoralis) at a low-pH (5.91±0.12,n=10) were compared with breasts at a high-pH (6.36±0.25,n=10 ...
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