Results 261 to 270 of about 113,235 (292)

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein.

Food Chemistry, 2020
The combined effects of ultrasound (intensity of 15.6 W/cm2 and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated.
Haibo Shi, Xinxiao Zhang, Xiao Chen, Rui Fang, Y. Zou, Daoying Wang, Weimin Xu   +6 more
semanticscholar   +1 more source

Characterization of Salmonella spp.-specific bacteriophages and their biocontrol application in chicken breast meat.

Journal of Food Science, 2020
Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the ...
Jin Hee Kim, Hee Jeong Kim, Soo-Jin Jung, Md. Furkanur Rahaman Mizan, S. Park, S. Ha   +5 more
semanticscholar   +1 more source

Characteristics of cold-induced dark, firm, dry broiler chicken breast meat

British Poultry Science, 2012
1. A study was designed to characterise dark, firm, dry (DFD) breast meat resulting from cold exposure of broilers and compare its properties with normal breast meat from cold-stressed and control birds. 2. A total of 140 broilers were selected from 5- and 6-week-old birds exposed to cold temperatures ranging from -18 to -4°C, or a control temperature ...
S, Dadgar, E S, Lee, T G, Crowe, H L, Classen, P J, Shand   +4 more
openaire   +2 more sources

How pH causes paleness or darkness in chicken breast meat

Meat Science, 2008
Chicken 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 ...
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

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.
L. Fu, Aiwu Wang, Huaiwei Zhang, Qingwei Zhou, Fei Chen, W. Su, A. Yu, Z. Ji, Qinghua Liu   +8 more
semanticscholar   +3 more sources

Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect

Journal of Food Science, 2004
ABSTRACT: The objective of this research was to determine the effect of modified in situ conditions on the pink defect in chicken breast meat. Processing plant and replications had no significant effect on the simulation study.
K. HOLOWNIA, M. S. CHINNAN, A. E. REYNOLDS   +2 more
openaire   +1 more source

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

International Journal of Food Science & Technology, 2018
In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission
Liping Guo, Ting Yu, Shuling Wang, Yinglian Zhu, Peng Li, Baowei Wang, Ming Huang, Jingxin Sun   +7 more
semanticscholar   +1 more source

Gas stunning and quality characteristics of broiler chicken breast meat

2008
During poultry processing, gas stunning systems are based on the birds exposure to gases which may induce either anesthesia or anoxia. Research comparing electrical and gas stunning have reported differences in incidence of carcass defects and variation in meat quality traits. However, contradictory results have been reported, especially when different
BIANCHI, MAURIZIO, PETRACCI, MASSIMILIANO, CAVANI, CLAUDIO   +2 more
openaire   +1 more source

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly