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
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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
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Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast [PDF]
, 2005 Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches.
Paterson, A. +3 more
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Assessment of the effect of beef and mutton meat prices on chicken meat prices in turkey using different regression models and the decision tree algorithm [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2019 Determination of the extent to which increases in the price of red meat is reflected in the price of chicken meat will shed light to the sector in many areas, including production planning. The purpose of this study is to present how the increases in the
Ahmet Cumhur AKIN +3 more
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Agro Ekonomi, 2021 People purchase and consume poultry meat to fulfill their animal protein needs. In early 2020, COVID-19 spread globally as well as in Indonesia that changes the social and economic conditions, which further affect people’s behavior in purchasing chicken ...
Swastanita Sri Setyanovina +2 more
doaj +1 more source
Effect of Marination in Papaya Juice on the Flavor Formation of Boiled Wenchang Chicken [PDF]
Shipin Kexue, 2023 In order to explore the influence of papaya juice marination on the flavor formation of boiled Wenchang chicken, the physicochemical indexes of e raw chicken breast and drumstick meat were detected, and the changes in the volatile flavor and taste ...
ZHANG Zihan, WU Yucan, SONG Yu, ZHAO Guiping, WEI Limin, ZHANG Chunhui, HUANG Feng
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Performance Analysis of Chicken Freshness classification using Naïve Bayes, Decision Tree, and k-NN
Jurnal Sisfokom, 2023 Chicken is one of the staple foods that is widely enjoyed by all. To obtain the benefits of chicken meat, the level of freshness becomes one of the main keys.
Regina Vannya, Arief Hermawan
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Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]
, 2011 BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
Bodil H Allesen-Holm +11 more
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SANITARY STATUS OF MARKETED FROZEN CHICKEN PRODUCTS EXHIBITED IN PRESENTATION FREEZERS [PDF]
Veterinary Medical Journal - Giza, 2000 A total of cighty samples of chicken products;20 each of boneless chicken meat, boneless chicken breast, chicken half legs and chicken drum stick were collected form different marketsand examined for the bacteriological status of these products.
K TOLBA
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Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation
The Journal of Poultry Science, 2018 In Japan, the majority of chicken meat is obtained from fast-growing broiler chickens. Because most Japanese chicken breeds have a low meat yield and egg production, many of these breeds are endangered.
Hideaki Takahashi
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