Results 211 to 220 of about 1,138,237 (238)

Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo. [PDF]

Poult Sci
Villegas-Cayllahua EA, Dutra DR, de Oliveira RF, Pereira MR, Cavalcanti ÉNF, Ferrari FB, de Souza RA, de Almeida Fidelis H, Giampietro-Ganeco A, de Souza PA, de Mello JLM, Borba H.   +11 more
europepmc   +1 more source

Study on Chicken Breast Meat by Vacuum Cooking (II) Effect of Reheating and Storage Period on the Physical Properties and Sensory Attributes of Chicken Breast Meat

Journal of Home Economics of Japan, 2003
SAINEN, Sachie, SHIBATA, Keiko, YASUHARA, Yasuyo   +2 more
openaire   +1 more source

Spaghetti meat and woody breast myopathies in broiler chickens: similarities and differences

Frontiers in Physiology
Sunoh Che, Parker Hall
openaire   +3 more sources

Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free. [PDF]

Food Chem (Oxf)
Alessandroni L, Sagratini G, Gagaoua M.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Analysis of chicken breast meat freshness with an electrochemical approach

Journal of Electroanalytical Chemistry, 2019
Abstract 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
exaly   +3 more sources

Effect of wooden breast on postmortem changes in chicken meat

Food Chemistry, 2020
Wooden 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, Takayuki Hara, Takeshi Kawasaki, Michi Yamada, Takafumi Watanabe, Tomohito Iwasaki   +5 more
openaire   +2 more sources

A fluorescent pH probe for evaluating the freshness of chicken breast meat

Food Chemistry, 2022
A 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, Yanan, Yu, Qingshi, Meng, Qing, Wei, Weizhao, He, Qingyu, Zhao, Chaohua, Tang, Xiaohui, Feng, Junmin, Zhang   +8 more
openaire   +2 more sources

Dielectric Spectroscopy of Fresh Chicken Breast Meat

2007 Minneapolis, Minnesota, June 17-20, 2007, 2007
The 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, null Samir Trabelsi, null Hong Zhuang   +2 more
openaire   +1 more source

The Effect of Cultural Procedures on the Attachment of Bacteria to Chicken Breast Meat

Journal of Applied Bacteriology, 1980
Various 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, Dufrenne, J, van Schothorst, M   +2 more
openaire   +2 more sources

Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils

Journal of Food Science, 2010
Abstract:  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, DE MARTINO, LAURA, Antonio Melone, DE FEO, Vincenzo, Raffaele Coppola, Filomena Nazzaro   +5 more
openaire   +5 more sources