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 +8 more sources
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 +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 +2 more sources
Food Science and Human Wellness, 2021 In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties.
Aytunga Bagdatli
exaly +3 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
Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals [PDF]
Benha Veterinary Medical Journal, 2020 This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked ...
Doaa Helal +3 more
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
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
Incidence of Staphylococcus aureus in chicken meat in Aswan city,Egypt [PDF]
Aswan University Journal of Environmental Studies, 2021 Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city ...
Mohamed Maky +2 more
doaj +1 more source
Occurrence of certain pathogens in meat meals at hospital level [PDF]
Benha Veterinary Medical Journal, 2016 This study was conducted on 90 random samples of beef and chicken meat meals (45of each) with weight 250gmfor chicken and 150gm for beef, at kitchen hospital level represented as fresh (raw), boiled and fried samples (15of each) collected from a ...
Heba Ibraheem +3 more
doaj +1 more source