Results 41 to 50 of about 113,235 (292)

The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat [PDF]

, 2018
Poultry meat has been shown to be a rich source of carnosine and anserine (CRC) but little is known of the effects of bird species and the system under which it is reared have on the concentrations of CRC. Retail samples of breast meat from conventional
Juniper, Darren, Rymer, Caroline
core   +2 more sources

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

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

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

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

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

The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties

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, Lichun Han, Xiaolei Tian, Hanjun Ma   +3 more
doaj   +1 more source

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

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