Toxicological Evaluation of Chicken-Breast Meat with High-Dose Irradiation
Journal of Integrative Agriculture, 2012 In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronucleus, and mice sperm abnormality were
Jia-ting ZHU +10 more
doaj +2 more sources
Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with Eimeria species. [PDF]
Vet Res Forum, 2020 Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat.
Partovi R +4 more
europepmc +2 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
Quality parameters of chicken breast meat affected by carcass scalding conditions [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry ...
R. Silva-Buzanello +6 more
semanticscholar +4 more sources
The Journal of Poultry Science, 2019 The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable ...
Pensiri Kaewthong +5 more
doaj +2 more sources
Differences in textural properties of cooked caponized and broiler chicken breast meat
Poultry Science, 2017 &NA; This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and
J. U-chupaj +6 more
semanticscholar +4 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
doaj +1 more source
Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods
Poultry Science, 2018 The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated.
R. Silva-Buzanello +7 more
semanticscholar +3 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 +8 more
semanticscholar +3 more sources
Proteomic analyses on chicken breast meat with white striping myopathy. [PDF]
Poult SciWhite striping (WS) is an emerging myopathy that results in significant economic losses as high as $1 billion (combined with losses derived from other breast myopathies including woody breast and spaghetti meat) to the global poultry industry. White striping is detected as the occurrence of white lines on raw poultry meat.
Kong B +6 more
europepmc +4 more sources