Results 21 to 30 of about 70,558 (318)
Meat Quality of Chicken Breast Subjected to Different Thawing Methods [PDF]
Revista Brasileira de Ciência Avícola, 2015 Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat.
MR Oliveira +4 more
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362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products [PDF]
Journal of Animal Science, 2020 Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing ...
A. M. Stelzleni
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Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat [PDF]
Asian-Australasian Journal of Animal Sciences, 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 ...
Phatthawin Setthaya +3 more
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Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat [PDF]
Antioxidants, 2022 Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat.
Aly Farag El Sheikha +9 more
doaj +2 more sources
Poultry Science, 2020 This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal
C.H. Park +4 more
doaj +3 more sources
Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers [PDF]
Scientific ReportsThis study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers.
Sabah Mounir +4 more
doaj +2 more sources
Effect of Marination in Papaya Juice on the Flavor Formation of Boiled Wenchang Chicken [PDF]
Shipin Kexue, 2023 In order to explore the influence of papaya juice marination on the flavor formation of boiled Wenchang chicken, the physicochemical indexes of e raw chicken breast and drumstick meat were detected, and the changes in the volatile flavor and taste ...
ZHANG Zihan, WU Yucan, SONG Yu, ZHAO Guiping, WEI Limin, ZHANG Chunhui, HUANG Feng
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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds [PDF]
Food Science of Animal Resources, 2019 The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant
Mahabbat Ali +5 more
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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
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Food Science and Human Wellness, 2021 In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties.
Berna Çapan, Aytunga Bağdatli
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