Zobrazeno 1 - 10
of 2 790
pro vyhledávání: '"Chicken breast"'
Autor:
Muhammad Shahbubul Alam, Dong-Heon Song, Sun-Moon Kang, Inho Hwang, Kuk-Hwan Seol, Soo-Hyun Cho, Jung-Hwan Jeon, Hyoun Wook Kim
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 4, Pp 792-806 (2024)
This study aimed to confirm the applicability of the new nitrogen (N2) gas stunning method in the broiler slaughtering process by comparing the meat and small intestine quality following different stunning methods (electrical, carbon dioxide (CO2), N
Externí odkaz:
https://doaj.org/article/77072a98cd1f4f8e9ec1e23245ff2891
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 201-209 (2024)
The objective of the study was to investigate the effect of radio frequency parameters on the thawing time and the uniformity. During the radio frequency thawing of frozen chicken breast at 27.12 MHz and 6 kW, the effects of operating parameters such
Externí odkaz:
https://doaj.org/article/697a2fbfca9a4698ac4d7ae7badb92d2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 56-68 (2024)
In order to screen for meat tenderization treatment methods targeting a large number of eliminated laying hens in poultry farms, the ultrasound combined with calcium chloride and biological enzyme methods were used to tenderize chicken breast meat. T
Externí odkaz:
https://doaj.org/article/8a5d41b599764eaa9e220e3ad21c7dab
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 3, Pp 603-613 (2024)
This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks
Externí odkaz:
https://doaj.org/article/59775bef132c40e68c99bb6d0a0edd14
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103862- (2024)
ABSTRACT: Oncomodulins (OCMs), also known as non-α-parvalbumins, are small molecules known for their high-affinity binding of Ca2+ ions. They play crucial roles as Ca2+ buffers and participate in signaling pathways within muscle and neuron cells. In
Externí odkaz:
https://doaj.org/article/eb5779cec21e4a6c997462214d0e40ac
Autor:
Xinrui LIU, Meijuan WANG, Yunlong JI, Baohua KONG, Chuan'ai CAO, Fangda SUN, Hongwei ZHANG, Qian LIU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 114-122 (2024)
With the increase in consumer health awareness, the development of good quality, high nutritional value of low-temperature ready-to-eat meat products has become a research hot spot in today’s meat industry. The present study aimed to investigate th
Externí odkaz:
https://doaj.org/article/0cae37b581b644fcb3f04be7b7ab6b9b
Autor:
Che John, Rohanie Maharaj
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 2, Pp 150-161 (2024)
Research background. While the use of chemical preservatives in meat may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequently, many people have opted for min
Externí odkaz:
https://doaj.org/article/443c2e5c3ec94f149ea62dc0cc25ba71
Publikováno v:
Animal Bioscience, Vol 37, Iss 1, Pp 116-122 (2024)
Objective This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, a
Externí odkaz:
https://doaj.org/article/b7f18684da994272ad86b10c0e9e2713
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101618- (2024)
Listeria monocytogenes (L. monocytogenes) is a foodborne pathogen with high morbidity and mortality rates, necessitating rapid detection methods. Current techniques, while reliable, are labor-intensive and not amenable to on-site testing. We report t
Externí odkaz:
https://doaj.org/article/198f5413b5064adb92e9b4df0ff87151
Publikováno v:
Revista Científica, Vol 34, Iss 2 (2024)
Essential oils can be used as natural preservatives in the poultry meat industry. The aim of this research was to determine the effect of some essential oils on the microbial, physicochemical, and sensory properties of marinated chicken breast. For t
Externí odkaz:
https://doaj.org/article/c5bfee42bf67431ba1cf4bc42205243c