Results 31 to 40 of about 13,307 (218)
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 +10 more
doaj +1 more source
Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat. [PDF]
Anim Biosci, 2021 Objective: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. Methods: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl<sub>3</sub>, myoglobin and hemin treatment respectively, and the production of reactive oxygen species ...
Zhang M, Yan W, Wang D, Xu W.
europepmc +5 more sources
CyTA - Journal of Food, 2021 For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05)
Zhengrong Wang +3 more
doaj +1 more source
Breast Meat as a Standard of Meat Quality in Broiler Chicken
Buletin Peternakan, 2004 Abstrak dalam bentuk hard ...
openaire +2 more sources
EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT [PDF]
Fayoum Journal of Agricultural Research and Development, 2010 This work is carried out to evaluate the effect of frozen storage andcooking methods on the quality of chicken meat. The highest moisture losseswere observed in chicken breast and thigh meat samples cooked by themicrowave method.
S.A.S. Hallabo +3 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 +5 more
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FOOD POISONING ABILITY OF STAPHYLOCOCCUS AUREUS ISOLATED FROM MEAT PRODUCTS AND POULTRY MEAT [PDF]
Assiut Veterinary Medical Journal, 2019 A total of 200 samples including 100 samples from fresh and frozen chicken meat (breast and thigh muscles) and 100 samples from meat products (Minced meat, Burger, Luncheon and Sausages) were collected from Aswan markets.
MOHAMED KARMI
doaj +1 more source
Studying the chemical composition of chicken meat-bone paste
Алматы технологиялық университетінің хабаршысы, 2021 The relevance of the carried out study lies in the rational and waste-free use of poultry bone raw materials for food purposes. The article describes the technology for producing chicken meat -bone paste from different parts of poultry carcasses by fine ...
A. K. Kakimov +4 more
doaj
Traction Force Microscopy for Viscoelastic Substrates: A Semi‐Analytical Method
Advanced Science, EarlyView.A semi‐analytical viscoelastic traction force microscopy framework is introduced for quantifying time‐resolved cell tractions on flat finite‐thickness substrates. The method generalizes elastic traction force microscopy to Generalized Maxwell materials, identifies when elastic approximations remain valid and, when they do not, shows that inferred ...
Adrià Villacrosa‐Ribas +10 more
wiley +1 more source
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Food Science of Animal Resources, 2019 The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest moisture and fat content and the highest protein ...
Jung-Heun Ha +4 more
openaire +3 more sources