Cargando…

Characterization of chicken muscle disorders through metabolomics, pathway analysis, and water relaxometry: a pilot study

Metabolite profiles of chicken breast extracts and water mobility in breasts were studied using proton nuclear magnetic resonance ((1)H-NMR) spectroscopy and time-domain NMR (TD-NMR) relaxometry, respectively, using normal breast (NB), and wooden breast (WB) and white striping (WS) myopathies in bro...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cônsolo, Nara R.B., Samuelsson, Linda M., Barbosa, Luís C.G.S., Monaretto, Tatiana, Moraes, Tiago B., Buarque, Vicente L.M., Higuera-Padilla, Angel R., Colnago, Luiz A., Silva, Saulo L., Reis, Marlon M., Fonseca, André C., Araújo, Cristiane S. da S., Leite, Bruna G. de S., Roque, Fabricia A., Araújo, Lúcio F.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Processing and Products
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7647706/ https://www.ncbi.nlm.nih.gov/pubmed/33142543 http://dx.doi.org/10.1016/j.psj.2020.06.066

Ejemplares similares

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet
por: Araújo, Íris B.S., et al.
Publicado: (2020)

Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy
por: Pereira, Mateus R., et al.
Publicado: (2021)

Research Note: Fate and dissemination of Salmonella enterica serovar reading in turkeys at processing using an oral gavage challenge model
por: Ashcraft, A.M., et al.
Publicado: (2021)

The selected goose meat quality traits in relation to various types of heat treatment
por: Wołoszyn, J., et al.
Publicado: (2020)

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
por: Park, C.H., et al.
Publicado: (2020)

Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses
por: Kang, I., et al.
Publicado: (2022)

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)
por: Quaresma, M.A.G., et al.
Publicado: (2021)

Microbiological properties and volatile compounds of salted-dried goose
por: Kaban, G., et al.
Publicado: (2020)

Effects of corn particle size on growth performance, gastrointestinal development, carcass indices and intestinal microbiota of broilers
por: Yan, L., et al.
Publicado: (2022)

A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers
por: Lordelo, Madalena, et al.
Publicado: (2020)

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham
por: Song, D.H., et al.
Publicado: (2022)

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat
por: da Silva Frasao, Beatriz, et al.
Publicado: (2021)

Effects of functional oils on the growth, carcass and meat characteristics, and intestinal morphology of commercial turkey toms
por: Ferket, P.R., et al.
Publicado: (2020)

Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets
por: Pang, B., et al.
Publicado: (2020)

Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat
por: Pang, B., et al.
Publicado: (2020)

Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid composition
por: Boskovic Cabrol, Marija, et al.
Publicado: (2022)

Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition
por: Pang, B., et al.
Publicado: (2020)

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
por: Lima, Juliana L., et al.
Publicado: (2021)

Muscle water properties in raw intact broiler breast fillets with the woody breast condition
por: Pang, B., et al.
Publicado: (2020)

Effects of reducing dietary amino acid density and stocking density on growth performance, carcass characteristics, meat quality, and occurrence of white striping in broiler chickens
por: Pekel, A.Y., et al.
Publicado: (2020)

Differences in carcass composition and meat quality of conventional and slow-growing broiler chickens raised at 2 stocking densities
por: Weimer, S.L., et al.
Publicado: (2022)

Alternative slaughter procedures: on-farm slaughter and transport system for broilers
por: Samoylov, A.V., et al.
Publicado: (2023)

Poultry processing and the application of microbiome mapping
por: Feye, K.M., et al.
Publicado: (2020)

Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content
por: Palomar, M., et al.
Publicado: (2022)

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
por: Wereńska, M.
Publicado: (2023)

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment
por: Wereńska, M., et al.
Publicado: (2021)

Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations
por: Hiscock, Heather M., et al.
Publicado: (2022)

Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety
por: Lee, H.C., et al.
Publicado: (2020)

Impact of frozen storage on fatty acid profile in goose meat
por: Wereńska, M., et al.
Publicado: (2022)

Impact of frozen storage on some functional properties and sensory evaluation of goose meat
por: Wereńska, M., et al.
Publicado: (2023)

Performance and meat quality traits of slow-growing chickens stimulated in ovo with galactooligosaccharides and exposed to heat stress
por: Tavaniello, S., et al.
Publicado: (2022)

Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets
por: Koné, G.A., et al.
Publicado: (2022)

Effect of galactooligosaccharides delivered in ovo on meat quality traits of broiler chickens exposed to heat stress
por: Tavaniello, S., et al.
Publicado: (2019)

Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity
por: Nikhita, R., et al.
Publicado: (2021)

Effects of genotype and age on eggshell cuticle coverage and color profile in modern laying hen strains
por: Sirri, F., et al.
Publicado: (2021)

Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
por: Song, D.H., et al.
Publicado: (2019)

Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
por: Maynard, C.J., et al.
Publicado: (2023)

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
por: Cartoni Mancinelli, A., et al.
Publicado: (2020)

Influence of autolyzed whole yeast and yeast components on broiler chickens challenged with salmonella lipopolysaccharide
por: Ahiwe, E U, et al.
Publicado: (2019)

Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels
por: Chodová, D., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_uonh9sujqhbvft3piokallhctj