Results 21 to 30 of about 13,307 (218)
Food Science of Animal Resources, 2022 The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those
Ngassa Julius Mussa +3 more
doaj +1 more source
Texture and quality of chicken sausage formulated with woody breast meat
Poultry Science, 2021 Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat.
Macc Rigdon +6 more
openaire +3 more sources
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds. [PDF]
Food Sci Anim Resour, 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
Ali M +5 more
europepmc +4 more sources
Breast meat quality and composition in unique chicken populations
Poultry Science, 2003 The objective of this project was to examine the diversity of breast meat composition and quality traits among unique resource populations. Birds from 5 groups (inbred Leghorn, inbred Fayoumi, commercial broilers, F5 broiler-inbred Leghorn cross, and F5 broiler-inbred Fayoumi cross) were utilized.
Lonergan, Steven +3 more
openaire +3 more sources
Poultry Science, 2021 Meat quality attributes vary with chicken age. Understanding the relationship between poultry age and the quality of the meat would be beneficial for efficient poultry farming to meet market needs. The Korat hybrid chicken (KC) is a new crossbred chicken
Sasikan Katemala +3 more
doaj +1 more source
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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Dataset of dielectric spectra and physicochemical parameters of Creole chicken breast meat. [PDF]
Data BriefThis data article presents a dataset of physicochemical and dielectric measurements from Creole chicken (Pectoralis major) breast meat. Ninety-six samples from male chickens (42-45 days of growth) were collected and evaluated at two postmortem stages (8 and 24 h) under refrigerated conditions (4 °C). Physicochemical parameters include pH, color values (
Castro W +5 more
europepmc +4 more sources
Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy
Animals, 2021 This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe ...
Rodrigo Fortunato de Oliveira +11 more
doaj +1 more source
Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat
Poultry Science, 2001 The first experiment was conducted to determine the effects of varying voltage, 20, 40, 80, and 100 V at 60 Hz, on stunning efficiency, blood loss, and carcass defects. In the second experiment, the same parameters were evaluated to determine the effects of varying frequency, 60, 200, 350, 500, and 1,000 Hz at 40 V. A control group for both experiments
C C, Contreras, N J, Beraquet
openaire +2 more sources
Blue Nile Journal of Agricultural Research, 2021 Domestic guinea fowl (Numida meleagris) is a poultry bird raised in different parts of the world for its quality meat, eggs, and socio-cultural purposes.
Getnet Zelleke +6 more
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