Results 31 to 40 of about 113,235 (292)
Animals, 2023 Simple Summary To explore the gene networks and key genes involved in the regulation in meat color of chicken breast muscle, weighted gene co-expression network analysis (WGCNA) was performed based on transcriptome data from the pectoralis major muscle ...
Xing Guo +9 more
semanticscholar +1 more source
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
doaj +1 more source
Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality. [PDF]
Poult Sci, 2020 The effects of spaghetti meat (SM) myopathy and sampling location on chicken breast meat physical traits, composition, and protein functionality were investigated using 30 normal (N) and 30 SM boneless fillets. Weight, drip loss, pH, and color traits were determined on intact fillets.
Tasoniero G +3 more
europepmc +3 more sources
Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat. [PDF]
Animals (Basel), 2023 The EZ-DripLoss method is relatively new gravimetric method that is used for the determination of excessive drip in meat. The literature reports diversity regarding the use of EZ-DripLoss methodology. In the standardized EZ-DripLoss method, drip loss is calculated as the change in the container weight, whereas in the modified EZ-DripLoss method, it is ...
Kaić A +3 more
europepmc +7 more sources
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
doaj +1 more source
Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat
European Journal of Nutrition & Food Safety, 2022 The effect of cooking on pH, juiciness, instrumental colour and microstructural properties of chicken breast meat was investigated. Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions , thawed and cooked by ...
S. U. Alugwu, T. Okonkwo, M. Ngadi
semanticscholar +1 more source
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
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
Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat. [PDF]
Ultrason Sonochem, 2022 This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and ...
Zou Y +6 more
europepmc +4 more sources
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