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Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
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...
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
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
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 ...
Can a Rapider Freezing Rate Maintain Chicken Breast Quality?—Evaluation Using Vacuum Cooking—
chicken breast freezing rate quality muscle microstructure softness
2009/8/27
Chicken breasts were frozen using 3 methods: the super slow freezing method (approximately -0.30°C/min), the slow freezing method (approximately -1.4°C/min), and the liquid nitrogen-freezing method (a...
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer
Rigor mortis Thaw rigor Struggle at slaughter Texture analyzer
2012/8/13
Rigor mortis is an important change affecting meat palatability. However, there seems no efficient way to continuously and automatically track the whole process of rigor mortis and subsequent resoluti...
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
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...
Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
Surimi Chicken Breast Washing Time pH Adjustment Gel Properties
2016/4/27
This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four...
A Comparison of Meat Characteristics between Duck and Chicken Breast
Chicken Breast Meat Duck Breast Meat Poultry Meat Characteristics
2016/4/26
Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat....