Zobrazeno 1 - 10
of 19
pro vyhledávání: '"K. B. Chin"'
Publikováno v:
Poultry Science. 102:102444
The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were pr
Publikováno v:
Poultry Science. 94:3034-3039
This research was conducted to quantify bacterial populations after swabbing or stomaching, followed by grinding the swabbed or stomached broiler skins. For each of 3 replications, 3 eviscerated broilers were randomly taken from a processing line in
Publikováno v:
Poultry Science. 93:2314-2319
The objective of this study was to evaluate the effects of water immersion chilling (WIC), air chilling (AC), and crust-freeze-air-chilling (CFAC) on the efficacy of broiler chilling and quality of breast fillets with and without muscle tension (MT),
Autor:
S. G. Yun, S. H. Cho, Y. M. Yoo, J. N. Ahn, J. M. Lee, Hyun-Seok Chae, K. B. Chin, B. Y. Park
Publikováno v:
Journal of Animal Science and Technology. 45:273-282
Consumer survey(n=1,343) was carried out to investigate the consumer's perception, purchase behavior and demand on the processed meat products. Most consumers purchased the ham and sausage products once a month (40.73%). Consumers(47.19%) didn't dist
Autor:
B. K. Chung, K. B. Chin
Publikováno v:
Asian-Australasian Journal of Animal Sciences. 16:261-265
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loi
Autor:
G. H. Kim, K. B. Chin
Publikováno v:
Meat and Muscle Biology. 1:28-28
Autor:
C. Lee, K. B. Chin
Publikováno v:
Meat and Muscle Biology. 1:39-39
Publikováno v:
Poultry science. 93(9)
The purpose of this research was to evaluate sodium reduction in the protein gels that were prepared with turkey breasts after hot boning (HB), quarter (¼) sectioning, crust-frozen air-chilling (CFAC), and cold temperature mincing. For each of 4 rep
Autor:
S. Dutz, Robert C. Anderson, K. B. Chin, Suresh Seshadri, M. G. Buehler, Sekharipuram R. Narayanan, D. Keymeulen
Publikováno v:
The Review of scientific instruments. 78(1)
Water and ice were investigated by ac impedance with the electrochemical properties cup in an effort to develop an in situ instrument for water characterization. In liquid water, the impedance modulus decreased with the increase in charge carriers. I
Publikováno v:
Meat Science. 101:112