Cargando…

A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds

Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FT...

Descripción completa

Detalles Bibliográficos
Autores principales:	Katemala, Sasikan, Molee, Amonrat, Thumanu, Kanjana, Yongsawatdigul, Jirawat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Processing and Products
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9170932/ https://www.ncbi.nlm.nih.gov/pubmed/35385823 http://dx.doi.org/10.1016/j.psj.2022.101829

Ejemplares similares

Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens
por: Katemala, Sasikan, et al.
Publicado: (2023)

Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods
por: Katemala, Sasikan, et al.
Publicado: (2020)

Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming
por: Jantaranikorn, Matthanee, et al.
Publicado: (2022)

Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System
por: Molee, Wittawat, et al.
Publicado: (2022)

Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat
por: Suwanvichanee, Chanadda, et al.
Publicado: (2022)

Effect of carnosine synthesis precursors in the diet on jejunal metabolomic profiling and biochemical compounds in slow-growing Korat chicken
por: Promkhun, Kasarat, et al.
Publicado: (2023)

Production and characterization of chicken blood hydrolysate with antihypertensive properties
por: Wongngam, W., et al.
Publicado: (2020)

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
por: Deng, Shaolin, et al.
Publicado: (2022)

The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
por: Poompramun, Chotima, et al.
Publicado: (2021)

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

Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken
por: Kaewsatuan, Pramin, et al.
Publicado: (2023)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, 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)

Physicochemical characteristics of meat from capons derived from the crossing of conserved breed hens and meat roosters
por: Calik, J., et al.
Publicado: (2023)

Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed
por: Chen, Xingyong, et al.
Publicado: (2020)

Impact of aluminosilicates on productivity, carcass traits, meat quality, and jejunum morphology of broiler chickens
por: Banaszak, Mirosław, et al.
Publicado: (2020)

Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems
por: Riggs, Montana R., et al.
Publicado: (2022)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced
por: Toomer, Ondulla T., et al.
Publicado: (2020)

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

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

Effect of aerobic and modified atmosphere packaging on quality characteristics of chicken leg meat at refrigerated storage
por: Gurunathan, Kandeepan, 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)

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)

An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering
por: Kilci, Zeynep, et al.
Publicado: (2023)

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)

Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens
por: Wang, Chaoyue, et al.
Publicado: (2022)

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage
por: Kim, Hee-Jin, 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)

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution
por: Cheng, Huilin, et al.
Publicado: (2022)

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
por: Xiong, Qiang, et al.
Publicado: (2020)

Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China
por: Xing, T., et al.
Publicado: (2019)

Comparative proteomics revealed duodenal metabolic function associated with feed efficiency in slow-growing chicken
por: Kaewsatuan, Pramin, et al.
Publicado: (2022)

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)

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy
por: Francelino, Mainara Carolina, et al.
Publicado: (2023)

Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada
por: Che, Sunoh, et al.
Publicado: (2022)

Revealing Pathways Associated with Feed Efficiency and Meat Quality Traits in Slow-Growing Chickens
por: Poompramun, Chotima, et al.
Publicado: (2021)

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality
por: Mahmoudi, Souhila, et al.
Publicado: (2022)

Optimization and characterization of taro starch, nisin, and sodium alginate-based biodegradable films: antimicrobial effect in chicken meat
por: Carrión, Monserrat Guevara, et al.
Publicado: (2023)

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)

Cannot write session to /tmp/vufind_sessions/sess_tdv3bg9u86qfp7170vbd2fop66