Zobrazeno 1 - 10
of 237
pro vyhledávání: '"storage of chicken meat"'
Publikováno v:
In Food Control May 2022 135
Publikováno v:
Food Control. 135:108823
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e65bafe3ab3942e33a607dbab8596ef
https://doi.org/10.1016/j.foodcont.2022.108823
https://doi.org/10.1016/j.foodcont.2022.108823
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Soo-Ki Kim, Dong-Joon Kim, Yong-Joon Hwang, Jae-Sung Yeon, Won-Bok Lee, Kwon-Jung Yi, Sung-Ho Yoon, Do-Hee Park
Publikováno v:
Korean Journal of Poultry Science. 42:347-352
This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is `using the chicken meat within 2 day post-mortem (PM)` is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1159c8684807c2979e2841b1a776a93
https://doi.org/10.5536/kjps.2015.42.4.347
https://doi.org/10.5536/kjps.2015.42.4.347
Autor:
Chang Il Park, Young Jik Kim
Publikováno v:
Korean Journal of Poultry Science. 37:313-321
This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chicken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e572925a8cc83d06e0f5480877d1df
https://doi.org/10.5536/kjps.2010.37.4.313
https://doi.org/10.5536/kjps.2010.37.4.313
Autor:
S.T. Ogunbanwo ., B.M. Okanlawon .
Publikováno v:
Pakistan Journal of Nutrition. 5:601-605
The influence of Bacteriocin produced by L. brevis OG1 on safety and sensory analysis of chicken tissue immobilized in edible film and stored at 4 C were assessed. Immobilization of Bacteriocin in gel and o application to the surface of lean tissue o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2f7645c69020e8a3a664634a3babac7
https://doi.org/10.3923/pjn.2006.601.605
https://doi.org/10.3923/pjn.2006.601.605
Publikováno v:
Acta Horticulturae. :499-501
The chicken meat was stored by the Hyo-on (controlled freezing point) CA (controlled atmosphere by introducing carbon dioxide, 100%) storage method. Then changes in the qualities of chicken meat stored by the Hyo-on CA storage method were monitored.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05f1594b8f914f3eb8a19f350009f8c0
https://doi.org/10.17660/actahortic.2003.600.74
https://doi.org/10.17660/actahortic.2003.600.74
Autor:
Gatellier, Philippe, Gomez, Suzana, Gigaud, Vérane, Berri, Cécile, Le Bihan-Duval, Elisabeth, Sante-Lhoutellier, Veronique
Publikováno v:
Meat Science
Meat Science, Elsevier, 2007, 76, pp.543-547
Meat Science, Elsevier, 2007, 76, pp.543-547
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::eee4c34d7c4438e60dcfa73a38a62103
https://hal.inrae.fr/hal-02658957
https://hal.inrae.fr/hal-02658957
Autor:
Suzana Gomez, Cécile Berri, V. Gigaud, Véronique Santé-Lhoutellier, Philippe Gatellier, Elisabeth Le Bihan-Duval
Publikováno v:
Meat science. 76(3)
Lipid oxidation in chicken breast was measured during refrigerated storage in air by front face fluorescence and by thiobarbituric acid techniques. Three chicken genotypes were compared: Standard (fast-growing line), Certified (medium-growing line) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ec9ef2fb3e161f1d3eb0ef98d2db5c0
https://pubmed.ncbi.nlm.nih.gov/22060998
https://pubmed.ncbi.nlm.nih.gov/22060998