Results 41 to 50 of about 70,558 (318)

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

, 2012
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
ASTM, ASTM, Baéza, Berri, Bokkers, Brown, Castellini, Chambers, Dal Bosco, Dyubele, Fanatico, Harper, Hoo, Horsted, Horsted, ISO, ISO, ISO, ISO, Lei, Lewis, Littell, Lyon, Meilgaard, Murray, Nielsen, Ponte, Poste, Ricard, Sonaiya, Sørensen, Touraille, Touraille, Verrier, Westgren, Yang, Yiridoe   +36 more
core   +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

The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system [PDF]

, 2010
1. Studies on the sensory profiling of male broiler breast meat were carried out to evaluate the effect of two very different broiler breeds (JA757 and New Hampshire), two different feed types (broiler and grower feed) and age at slaughter (82 and 110 d)
Allesen-Holm, B.H., Hermansen, J.E., Horsted, K.   +2 more
core   +1 more source

Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat

Poultry Science, 2001
The first experiment was conducted to determine the effects of varying voltage, 20, 40, 80, and 100 V at 60 Hz, on stunning efficiency, blood loss, and carcass defects. In the second experiment, the same parameters were evaluated to determine the effects of varying frequency, 60, 200, 350, 500, and 1,000 Hz at 40 V. A control group for both experiments
C C, Contreras, N J, Beraquet
openaire   +2 more sources

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, Desrosiers, V., Marche, G.   +2 more
openaire   +4 more sources

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems [PDF]

, 2015
This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively,
Andrews, Branciari, Brown, Castellini, Courtney J. Dalziel, D. Ian Givens, Dangour, European Commission, Givens, Givens, Givens, Hawke, Howe, Husak, Jahan, Kirsty E. Kliem, Minihane, Ponte, SACN/COT, Shibahara, Sukhija, Sun, Wang   +22 more
core   +1 more source

Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat

Korean Journal of Poultry Science, 2015
This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is `using the chicken meat within 2 day post-mortem (PM)` is appropriate or not at meat processing plants.
Yong-Joon Hwang, Do-Hee Park, Sung-Ho Yoon, Dong-Joon Kim, Won-Bok Lee, Jae-Sung Yeon, Kwon-Jung Yi, Soo-Ki Kim   +7 more
openaire   +2 more sources

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Antioxidants, 2016
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10
Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca, Dong Uk Ahn   +3 more
doaj   +1 more source

Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

Food Science and Human Wellness, 2023
Sanhuang chicken is a popular native breed in China and well-known for delicious flavour. Spices could enhance the chicken meat flavour and work well in preservation.
Rani Andaleeb, Danni Zhang, Shui Jiang, Yin Zhang, Yuan Liu   +4 more
doaj   +1 more source

Ultrasound for improving the preservation of chicken meat [PDF]

, 2018
The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm ...
Alarcon-Rojo, Alma D., Luna, Lorena, Mason, Timothy, Paniwnyk, Larysa, Pinon, Marina, Renteria, Ana   +5 more
core   +3 more sources