Results 51 to 60 of about 113,235 (292)
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 +3 more
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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 +22 more
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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 +7 more
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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 +4 more
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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
Growth and slaughtering performance, carcase fleshiness and meat quality according to the plumage colour in Padovana male chickens slaughtered at 18 weeks of age [PDF]
, 2019 The aim of this trial was to investigate on the growth and meat quality of Padovana male chickens with different plumage varieties, chamois (PC - light brown feathers with white edge), silver (PS - white feathers with black edge), and their cross.
Rizzi, Chiara
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Meat Quality of Chicken Breast Subjected to Different Thawing Methods [PDF]
Revista Brasileira de Ciência Avícola, 2015 Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat.
Oliveira, MR +4 more
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Effect of mineral-enriched diet and medicinal herbs on Fe, Mn, Zn, and Cu uptake in chicken
Chemistry Central Journal, 2012 Background The goal of our study was to evaluate the effects of different medicinal herbs rich in polyphenol (Lemon balm, Sage, St. John's wort and Small-flowered Willowherb) used as dietary supplements on bioaccumulation of some essential metals (Fe, Mn,
Stef Ducu, Gergen Iosif
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Selcuk journal of agriculture and food sciences, 2020 In this study, it was aimed to determine the quality characteristics of chicken breasts treated with different ratios of acetic acid and apple cider vinegar solu-tions.
Eda Alagöz +3 more
semanticscholar +1 more source
Duckling and Chicken Processing Yields and Breast Meat Tenderness
Poultry Science, 1992 Abstract Twenty-eight live Pekin ducklings and 28 broiler chickens were obtained at 49 days of age from commercial processing facilities for each of two trials to determine processing yields and breast meat tenderness. Birds were withdrawn from feed for 8 h and then processed.
D.P. SMITH, D.L. FLETCHER, C.M. PAPA
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