Flavour Chemistry of Chicken Meat: A Review [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing ...
Dinesh D. Jayasena +3 more
doaj +8 more sources
Production of crispy bread snacks containing chicken meat and chicken meat powder [PDF]
Anais da Academia Brasileira de Ciências, 2016 Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks.
HULYA CAKMAK +4 more
doaj +6 more sources
Effect of Chicken Intestine Substitution to Chemical Quality of Nugget [PDF]
Animal Production: Indonesian Journal of Animal Production, 2017 This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat),
Harapin Hafid +4 more
doaj +2 more sources
Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat [PDF]
Molecules, 2018 The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may ...
Żaneta Zdanowska-Sąsiadek +14 more
doaj +5 more sources
COMPARATIVE STUDY ON ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY OF HYDROLYSATE OF MEAT PROTEIN OF INDONESIAN LOCAL LIVESTOCKS [PDF]
Journal of the Indonesian Tropical Animal Agriculture, 2014 The experiment was conducted to investigate the angiotensin converting enzyme (ACE) inhibitoryactivity of hydrolysate in meat protein of Bali cattle, Kacang goat, native chicken, and local duck.
J. Jamhari +5 more
doaj +4 more sources
Lipidomics in chicken meat flavor chemistry: Current understanding, integrated omics approaches, and future perspectives [PDF]
Poultry ScienceChicken meat flavor is a significant factor in consumer preferences and purchasing behaviors, including taste, aroma, and texture, directly impacting perceived chicken meat quality.
Sadaqat Ali +6 more
doaj +2 more sources
Text mining approach in chicken meat welfare. [PDF]
Poult SciThe aim of the study was to analyze the aspects affecting broiler welfare with the use of Text Mining technique. This approach converts text into numerical data and analyzes word frequency distributions, enabling the extraction of useful information and the identification of relationships between elements. Text mining has limitations, i.e.
Cesari V, Gislon G, Bava L, Toschi I.
europepmc +5 more sources
Sustainability indicators for assessing the sustainability of the frozen chicken meat supply chain [PDF]
E3S Web of Conferences, 2023 The growing market for chicken meat, mainly frozen chicken meat and processed food, poses significant challenges to global sustainability. Furthermore, there is still a need to evaluate the sustainability performance of the food supply chain in ...
Putri Ade Aisyah Arifna +3 more
doaj +1 more source
Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat [PDF]
Animal Bioscience, 2021 Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry.
Hakan Benli, Elif Barutcu
doaj +1 more source
Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality.
Herlina +2 more
doaj +1 more source