Results 31 to 40 of about 1,138,237 (238)

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]

, 2011
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
Bodil H Allesen-Holm, John E Hermansen, Allesen-Holm, Bodil Helene, Hermansen, John E., Allesen-Holm, B.H., Anne G Kongsted, Kongsted, A.G., Horsted, Klaus, Hermansen, J.E., Horsted, K., Klaus Horsted, Kongsted, Anne Grete   +11 more
core   +1 more source

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, Deeb, N., Fedler, C. A., Lamont, Susan   +3 more
openaire   +3 more sources

Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking. [PDF]

, 2012
The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli.
Nauta, M.J., Jong, A.E.I., de, Zwietering, Marcel H, Nauta, Maarten J, van Asselt, Esther D, Rob de Jonge, de Jong, Aarieke E I, Jonge, R., de, de Jonge, Rob, de Jong, A.E.I., Aarieke E.I. de Jong, de Jonge, R., Esther D. van Asselt, Asselt, E.D., van, Zwietering, M.H., van Asselt, E.D., Marcel H. Zwietering, Maarten J. Nauta   +17 more
core   +1 more source

Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods

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, Amonrat Molee, Kanjana Thumanu, Jirawat Yongsawatdigul   +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, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Rodrigo Alves de Souza, Mateus Roberto Pereira, Erika Nayara Freire Cavalcanti, Erick Alonso Villegas-Cayllahua, Heloisa de Almeida Fidelis, Aline Giampietro-Ganeco, Maísa Santos Fávero, Pedro Alves de Souza, Hirasilva Borba   +11 more
doaj   +1 more source

Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat

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

Effects of Slaughter Age on Muscle Characteristics and Meat Quality Traits of Da-Heng Meat Type Birds

Animals, 2019
Due to the increasing demand for producing chickens with high meat quality, there is a need to determine its mode of action on chicken meat quality traits across a wider age spectrum.
Jingjing Li, Chaowu Yang, Han Peng, Huadong Yin, Yan Wang, Yaodong Hu, Chunlin Yu, Xiaosong Jiang, Huarui Du, Qingyun Li, Yiping Liu   +10 more
doaj   +1 more source

Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate

The Journal of Poultry Science, 2014
The aim of this study was to test the effect of different sodium bicarbonate concentrations on marination performances and meat quality properties. A total of 203 samples were obtained from an homogenous batch of 24 h post mortem chicken breast meat and were subjected to vacuum tumbling in a sodium chloride solution (1.0% wt/w in final product ...
PETRACCI, MASSIMILIANO, LAGHI, LUCA, RIMINI, SIMONE, ROCCULI, PIETRO, CAPOZZI, FRANCESCO, CAVANI, CLAUDIO   +5 more
openaire   +5 more sources

Comparison of Proximate, Amino Acid, Fatty Acid Composition and Sensory Evaluation of Meat from Domestic Guinea Fowl, Local and Exotic Chicken Breeds

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, Mengistu Urge, Getachew Animut, Wondmeneh Esatu, Tadelle Dessie, Yue Yaojing, Adebabay Kebede   +6 more
doaj  

Created Ex Nihilo: A Near‐Infrared Afterglow Luminescent Framework of Imidazole Derivatives for Bioimaging

Angewandte Chemie, EarlyView.
A series of Ir(III) complexes (Ir‐1‐Ir‐4) based on imidazole derivatives provide a new afterglow luminescence mechanism. The work expands the range of afterglow luminescence frameworks to overcome: (i) a lack of new afterglow scaffolds; (ii) the dependence on initial external light activation; and (iii) aggregation‐caused quenching.
Zihan Wu, Liping Zhang, Ziwei Wang, Yachao Wang, Gelin Xu, Feng Chi, Dongxia Zhu, Martin R. Bryce, Ben Zhong Tang, Lijie Ren   +9 more
wiley   +2 more sources