Results 291 to 300 of about 70,558 (318)
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Dielectric Spectroscopy of Fresh Chicken Breast Meat
2007 Minneapolis, Minnesota, June 17-20, 2007, 2007The dielectric properties of fresh chicken breast meat were measured at temperatures from 5 to 85 °C over the frequency range from 10 MHz to 1.8 GHz by dielectric spectroscopy techniques with an open-ended coaxial-line probe and impedance analyzer. Samples were cut from both the Pectoralis major and Pectoralis minor muscle tissue for the measurements ...
null Stuart O Nelson +2 more
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DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT
Journal of Texture Studies, 2000ABSTRACTChicken breast muscle was marinated and tumbled in solutions of 7% NaCl and 1.2% of disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP), or glass phosphate. Dynamic mechanical thermal analysis was used to measure storage modulus and Tan δ as samples were heated ...
W. L. KERR, R. LI, R. T. TOLEDO
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Characteristics of cold-induced dark, firm, dry broiler chicken breast meat
British Poultry Science, 20121. 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 +4 more
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A fluorescent pH probe for evaluating the freshness of chicken breast meat
Food Chemistry, 2022A 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
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How pH causes paleness or darkness in chicken breast meat
Meat Science, 2008Chicken 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 ...
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Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils
Journal of Food Science, 2010Abstract: 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 +5 more
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Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect
Journal of Food Science, 2004ABSTRACT: 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 +2 more
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Analysis of chicken breast meat freshness with an electrochemical approach
Journal of Electroanalytical Chemistry, 2019Abstract 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.
Fu, Li +8 more
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Gas stunning and quality characteristics of broiler chicken breast meat
2008During 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 +2 more
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