Cargando…

Quality Assessment of the Breast Meat from Woorimatdag(TM) and Broilers

The objective of this study was to compare the characteristics that define the quality of Woorimatdag(TM) (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained...

Descripción completa

Detalles Bibliográficos
Autores principales:	Jung, Samooel, Lee, Kyung Haeng, Nam, Ki Chang, Jeon, Hee Jun, Choe, Jun Ho, Jo, Cheorun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662234/ https://www.ncbi.nlm.nih.gov/pubmed/26761506 http://dx.doi.org/10.5851/kosfa.2014.34.5.709

Ejemplares similares

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers
por: Lee, Kyung Haeng, et al.
Publicado: (2012)

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
por: Jung, Samooel, et al.
Publicado: (2015)

Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
por: Ali, Mahabbat, et al.
Publicado: (2019)

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines
por: Jayasena, Dinesh D., et al.
Publicado: (2013)

Recent strategies for improving the quality of meat products
por: Lee, Seonmin, et al.
Publicado: (2023)

Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers
por: De Liu, Xian, et al.
Publicado: (2012)

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
por: Kruk, Zbigniew A., et al.
Publicado: (2014)

Use of Atmospheric Pressure Cold Plasma for Meat Industry
por: Lee, Juri, et al.
Publicado: (2017)

Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat
por: Alahakoon, Amali U., et al.
Publicado: (2014)

Quality Improvement of Pork Loin by Dry Aging
por: Lee, Cheol Woo, et al.
Publicado: (2016)

Proximate Composition, and l-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken
por: Jung, Samooel, et al.
Publicado: (2015)

Postmortem Aging of Beef with a Special Reference to the Dry Aging
por: Khan, Muhammad I., et al.
Publicado: (2016)

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
por: Kim, Hyun-Joo, et al.
Publicado: (2016)

Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants
por: Lee, Soo-Kyoung, et al.
Publicado: (2021)

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions
por: Bae, Young Sik, et al.
Publicado: (2014)

Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
por: Yoon, Ji Won, et al.
Publicado: (2017)

Effect of Dietary Beta-Glucan on the Performance of Broilers and the Quality of Broiler Breast Meat
por: Moon, Sun Hee, et al.
Publicado: (2016)

Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats
por: Kang, Taemin, et al.
Publicado: (2022)

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty
por: Jung, Samooel, et al.
Publicado: (2014)

Separation of Phosvitin from Egg Yolk without Using Organic Solvents
por: Jung, Samooel, et al.
Publicado: (2013)

Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat
por: Kim, Minjun, et al.
Publicado: (2023)

Flavour Chemistry of Chicken Meat: A Review
por: Jayasena, Dinesh D., et al.
Publicado: (2013)

Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement
por: An, Kyung-A, et al.
Publicado: (2017)

Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
por: Lim, Dong-Gyun, et al.
Publicado: (2014)

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market
por: Ali, Mahabbat, et al.
Publicado: (2021)

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
por: Lee, Seonmin, et al.
Publicado: (2023)

Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
por: Jayasena, Dinesh D., et al.
Publicado: (2014)

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality
por: Tasoniero, Giulia, et al.
Publicado: (2020)

Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
por: Aung, Shine Htet, et al.
Publicado: (2023)

Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
por: Shin, Dong-Jin, et al.
Publicado: (2020)

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
por: Karunanayaka, Deshani S., et al.
Publicado: (2016)

Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage
por: Kim, Hyun-Joo, et al.
Publicado: (2013)

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
por: Khan, Muhammad Issa, et al.
Publicado: (2016)

Effect of dried Chlorella vulgaris and Chlorella growth factor on growth performance, meat qualities and humoral immune responses in broiler chickens
por: An, Byoung-Ki, et al.
Publicado: (2016)

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks
por: Lee, Hyun Jung, et al.
Publicado: (2015)

Meat Consumption Culture in Ethiopia
por: Seleshe, Semeneh, et al.
Publicado: (2014)

Status of meat alternatives and their potential role in the future meat market — A review
por: Lee, Hyun Jung, et al.
Publicado: (2020)

Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
por: Lee, Hyun Jung, et al.
Publicado: (2017)

Effect of Amniotic Injection of N-Carbamylglutamate on Meat Quality of Broilers
por: Zhang, Feng-dong, et al.
Publicado: (2020)

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
por: Kumar, Sethukali Anand, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ctcppt8u9ji6ottqivrg0narqv