Results 71 to 80 of about 13,307 (218)

Water-Holding Properties of Thermally Preconditioned Chicken Breast and Leg Meat

Poultry Science, 1994
A study was conducted to examine the effects of thermal preconditioning on the water-holding properties of chicken breast and leg meat. An initial experiment was performed by heat shocking (40 to 41 C for 1 h) and euthanatizing broilers at 3 to 6 wk of age. As seen commercially, heat caused higher drip loss, and the majority of this loss for breast (75
J K, Northcutt, E A, Foegeding, F W, Edens   +2 more
openaire   +2 more sources

Bile acid metabolism and signaling in human and animal health: A One Health perspective

iMetaOmics, EarlyView.
Bile acids maintain host homeostasis through enterohepatic circulation, microbial transformation, and bile acid receptor signaling, thereby regulating glucose and lipid metabolism, intestinal barrier integrity, and immunity. These effects support human disease intervention and health‐oriented animal production, reducing drug dependence and residue ...
Lei Li, Shuai Liu, Zhijun Cao, Yangchun Cao, Shengru Wu, Lu Deng, Junhu Yao, Jun Zhang   +7 more
wiley   +1 more source

Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion

Foods
It was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of ...
Zeshan Ali, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri, Eline Kowalski, Stefaan De Smet   +6 more
doaj   +1 more source

Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods

Poultry Science, 2018
The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice.
Rosana Aparecida da, Silva-Buzanello, Alexia Francielli, Schuch, Diego Ricardo, Nunes Nogues, Priscila, Falcão de Melo, André Wilhan, Gasparin, Alex, Sanches Torquato, Cristiane, Canan, Adriana, Lourenço Soares   +7 more
openaire   +2 more sources

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Meat and Muscle Biology, 2018
The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit growth on cooked broiler breast meat.
James L.Butler, NitinDhowlaghar, TaejoKim, Brian S.Smith, Stephen G.Campano, M. WesSchilling   +5 more
doaj   +1 more source

Relating Induced in Situ Conditions of Raw Chicken Breast Meat to Pinking

Poultry Science, 2004
Our objective was to simulate the pink color defect in cooked chicken breast meat with treatment combinations that would induce measurable changes in the conditions of raw meat. In addition, the feasibility of using induced raw meat conditions to develop a logistic regression model for prediction of pinking was studied. Approximately 960 breast fillets
K, Holownia, M S, Chinnan, A E, Reynolds, J W, Davis   +3 more
openaire   +2 more sources

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

Journal of Animal Science and Technology, 2016
Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to ...
Deshani S. Karunanayaka, Dinesh D. Jayasena, Cheorun Jo   +2 more
doaj   +1 more source