Results 41 to 50 of about 1,138,237 (238)
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
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Science of Animal Resources, 2019 The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant
Mahabbat Ali +5 more
openaire +3 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
Breast Meat as a Standard of Meat Quality in Broiler Chicken
Buletin Peternakan, 2004 Abstrak dalam bentuk hard ...
openaire +2 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
Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat [PDF]
, 2021 The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium ...
N. Aziman +25 more
core +1 more source
Improved texture of breast meat after a short finishing feeding period of broilers in an organic free-range system [PDF]
, 2013 In order to develop an organic broiler product with high ethical value, high meat quality and based on locally produced feed, we tested if a long period without high quality protein feed followed by a finishing period with a high quality protein ration ...
Steenfeldt, S. +2 more
core +1 more source
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
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