SANITARY STATUS OF MARKETED FROZEN CHICKEN PRODUCTS EXHIBITED IN PRESENTATION FREEZERS [PDF]
Veterinary Medical Journal - Giza, 2000 A total of cighty samples of chicken products;20 each of boneless chicken meat, boneless chicken breast, chicken half legs and chicken drum stick were collected form different marketsand examined for the bacteriological status of these products.
K TOLBA
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Usage of concentrated pomegranate to extend the shelf life of chicken breast [PDF]
Egyptian Journal of Animal Health, 2022 Chicken meat is commonly marketed at refrigerated temperatures (2-5ºC). The major concern for retailers and consumers is the quality and safety of refrigerated chicken meat.
doaj +1 more source
Influence of increasing breast meat yield on muscle histology and meat quality in the chicken [PDF]
Reproduction Nutrition Development, 1996 The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male chickens from two lines (ten birds from each line) divergently selected for breast meat yield were compared. Moreover, some quality parameters (ie, drip loss, ultimate pH value and meat colour) of the breast muscle ...
Rémignon, Hervé +2 more
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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
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CHARACTERISTICS OF CHICKEN MEAT AS AFFECTED BY DIFFERENT COOKING METHODS [PDF]
Journal of Food and Dairy Sciences, 2006 The two investigated chicken meat parts, (i.e. breast and thigh) cooked by pressure and boiling, retained more moisture and total lipids than the cooked samples by roasting and microwave.
M. Shames EI-Din +3 more
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Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast [PDF]
, 2005 Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches.
Paterson, A. +3 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 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
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What is the impact of the farming system on the quality of the chicken breast meat?
, 2023 International audienceThe study aimed to assess the quality characteristics of the four main types of chicken fillets produced in France.The research was conducted on a set of 7,843 fillets collected from commercial slaughterhouses as part of a ...
Ellies-Oury, Marie-Pierre +7 more
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Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds [PDF]
, 2011 Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming.
Bastiaansen John WM +17 more
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