Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Saowakon Wattanachant"'
Publikováno v:
Journal of Applied Poultry Research, Vol 33, Iss 3, Pp 100450- (2024)
SUMMARY: The study assessed the carcass characteristics and meat quality of spent laying ducks (Khaki Campbell hybrid ducks) compared to broiler ducks (Muscovy ducks), with a focus on their suitability for the meat market. Sixty carcasses of each bre
Externí odkaz:
https://doaj.org/article/4d9dd99088ff49058d762998a2eaf017
Autor:
Pensiri Kaewthong, Luigi Pomponio, Jorge R. Carrascal, Susanne Knøchel, Saowakon Wattanachant, Anders H Karlsson
Publikováno v:
The Journal of Poultry Science, Vol 56, Iss 4, Pp 308-317 (2019)
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable
Externí odkaz:
https://doaj.org/article/17740bfbd3384278b84bbdd897dfa6df
Publikováno v:
The Journal of Poultry Science, Vol 54, Iss 3, Pp 253-261 (2017)
Separating breast meat with low water-holding capacity, conformation parameters (thickness, volume, bottom sarea, and perimeter), and color of chicken breast meat were measured by direct measurement and by imaging analysis with a digital camera. Samp
Externí odkaz:
https://doaj.org/article/7c40945c67c04cafb24cf9334df9bb12
Autor:
Pirinya WONGWIWAT1, Saowakon WATTANACHANT1 saowakon.w@psu.ac.th
Publikováno v:
Walailak Journal of Science & Technology. 2016, Vol. 13 Issue 3, p141-155. 15p.
Publikováno v:
Walailak Journal of Science and Technology, Vol 16, Iss 7 (2017)
The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate co
Externí odkaz:
https://doaj.org/article/b86cc584cc6541c2804fde3c931a8eb6
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss Suppl.1, Pp 41-50 (2008)
The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were o
Externí odkaz:
https://doaj.org/article/cb849893aac844fda2331d74e81743ee
Publikováno v:
Walailak Journal of Science and Technology, Vol 13, Iss 2 (2015)
The effect of carcass dressing via conventional-skinning and singeing on samples from legs and shoulders of the Boer crossbred goat was examined. After deboning and resizing from its primary cuts, proximate composition, total collagen, and some physi
Externí odkaz:
https://doaj.org/article/0f8e1244254e4794b991d44a7f4754e9
Autor:
Saowakon Wattanachant, Sharifah Kharidah Syed Muhammad, Dzulkify Mat Hashim, Russly Abd Rahman
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 24, Iss 3, Pp 439-450 (2002)
The characteristics of hydroxypropylated crosslinked sago starch (HPST) were determined and compared with five types of commercial modified starches (CMST) in order to evaluate its quality for further applications. The HPST was prepared on a large sc
Externí odkaz:
https://doaj.org/article/2135d7cf319d46a6980b07b3c24f4a50
Autor:
Saowakon Wattanachant, Sharifah Kharidah Syed Muhammad, Dzulkify Mat Hashim, Russly Abd Rahman
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 24, Iss 3, Pp 431-438 (2002)
The quality and physicochemical properties of native sago starch were studied in order to evaluate the suitability of sago starch as a base for dual-modification, hydroxypropylation and crosslinking. The properties of starch derivatives obtained from
Externí odkaz:
https://doaj.org/article/53392280483345b082a18e38efa997ec
Publikováno v:
Journal of Applied Poultry Research. 28:42-51
SUMMARY Marinade solutions are used to improve the water-holding capacity (WHC) of marinated meat. Previously, we found that the electrical conductivity (EC) of salt solutions had a high correlation with the WHC of marinated breast meat. However, mar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a40e46b776b15267ef7989d693b493a
https://doi.org/10.3382/japr/pfy014
https://doi.org/10.3382/japr/pfy014