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Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
Aging Marination Duck Breast Protein Solubility
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2016/11/10
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
Effect of Dietary Beta-Glucan on the Performance of Broilers and the Quality of Broiler Breast Meat
β-Glucan Broiler Growth Performance Physicochemical Properties
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2016/5/19
A total of 400, one day-old commercial broiler chicks were divided into five diet groups (negative control, positive control group with 55 ppm Zn-bacitracin, 15 ppm β-glucan, 30 ppm β-glucan, and 60 p...
Effects of caprylic acid and Yucca schidigera extract on growth performance, relative organ weight, breast meat quality, haematological characteristics and caecal microbial shedding in mixed sex Ross 308 broiler chickens
broilers caprylic acid E. coli
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2015/11/26
Caprylic acid (CA) and Yucca schidigera (YS) extract have many functional and nutritional properties
that may have applications in animal nutrition. These beneficial effects include improvement of g...
Effect of dietary supplementation of some antioxidants on growth performance, carcass composition and breast meat characteristics in quails reared under heat stress
quail vitamin E vitamin C lipoic acid growth performance meat quality
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2015/6/8
This research investigates the effects of adding vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid to feed rations for Japanese quails (Coturnix coturnix japonica) exposed to heat stress. The a...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
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2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
High Pressure Soy Sauce Olive Oil Chicken Breast Meat Quality
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2016/5/16
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into ...
Effects of Supplementary Blood Meal on Carnosine Content in the Breast Meat and Laying Performance of Old Hens
Blood Meal Carnosine Chicken Breast Muscle Spent Layer Magnesium Oxide Eggshell Strength
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2016/5/5
The objective of this research was to evaluate the effects of dietary supplementation of blood meal (BM) as a source of histidine, and magnesium oxide (MgO) as a catalyst of carnosine synthetase, on c...
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Fucoxanthin Chicken Breast Meat Lipid Peroxidation Meat Colour a-Tocopherol
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2016/4/28
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ??tocopherol (Toc) were added to ground sampl...
Meat Quality and Storage Characteristics Depending on PSE Status of Broiler Breast Meat
Broilers Breast PSE Storage Characteristics Meat Quality
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2016/4/25
The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption t...