Results 251 to 260 of about 113,235 (292)

Impact of Wooden Breast myopathy on in vitro protein digestibility, metabolomic profile, and cell cytotoxicity of cooked chicken breast meat. [PDF]

Poult Sci
Trithavisup T, Krobthong S, Yingchutrakul Y, Sanpinit P, Malila Y.   +4 more
europepmc   +1 more source

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

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

Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat

, 2017
Y. Wong, O. Lai, F. Abas, K. Nyam, I. Nehdi, Halimah Muhamad, C. Tan   +6 more
semanticscholar   +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

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Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat.

Food Chemistry, 2022
This study investigated the potential of isochoric freezing for chicken breast meat for the first time. Chicken breast samples were immersed in isochoric NaCl solutions with various concentrations of 0 (pure water, PW), 1.5 and 2.5 % at -4 and -8 °C ...
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma, Qijun Wang   +3 more
semanticscholar   +1 more source

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

, 2021
The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM).
Changwei Cao, Zhichao Xiao, H. Tong, Tao Xiongsong, Dahai Gu, Yinglong Wu, Xu Zhiqiang, Ge Changrong   +7 more
semanticscholar   +1 more source

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

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

DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT

Journal of Texture Studies, 2000
ABSTRACTChicken 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
openaire   +1 more source