Dietary taurine supplementation improves breast meat quality in chronic heat-stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9273
Abstract: BACKGROUND Chronic heat stress can induce oxidative impairment and decrease breast meat quality in broilers. Taurine is a β-amino acid with antioxidant properties. To investigate the alleviative effects and molecular mechanisms of taurine supplementation on… read more here.
Keywords: quality; breast meat; taurine supplementation; chronic heat ... See more keywords
Broiler responses to ferrous sulfate at different time periods: a comprehensive research on qualitative parameters of breast meat
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04642-9
Abstract: The objective of present study was to study the effects of dietary ferrous sulfate (FeSO4) and time periods on Fe deposition, nutrients composition, color indices, water-holding capacity and oxidative stability of breast meat in broilers.… read more here.
Keywords: time periods; broiler; breast meat; meat ... See more keywords
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.11.005
Abstract: Abstract The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme… read more here.
Keywords: ultrasound assisted; breast meat; assisted enzyme;
Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach
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DOI: 10.1016/j.foodcont.2019.04.018
Abstract: Abstract Consumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a… read more here.
Keywords: color changes; model; breast meat; meat ... See more keywords
Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
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DOI: 10.1016/j.meatsci.2017.07.018
Abstract: The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat… read more here.
Keywords: breast meat; chicken breast; beef chicken;
Effect of early deboning and brine injection prior to chilling and on the physicochemical and sensory properties of chicken breast meat.
Sign Up to like & getrecommendations! Published in 2023 at "British poultry science"
DOI: 10.1080/00071668.2022.2162369
Abstract: ABSTRACT 1. In order to meet market demand for poultry, producers strive to ensure processing plants are more efficient. One of the ways of achieving better productivity is to remove meat from the carcase straight… read more here.
Keywords: brine; brine injection; chicken breast; meat ... See more keywords
Investigation of breast meat traits of broilers fed different amounts of Hermetia illucens and Protaetia brevitarsis seulensis powder
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DOI: 10.1111/1748-5967.12504
Abstract: The aim of this study was to investigate the effects of different levels of Hermetia illucens (HI) and Protaetia brevitarsis seulensis (PBS) powder on breast meat of broilers during storage. A total of 400 1‐d‐old… read more here.
Keywords: different levels; breast meat; powder; meat ... See more keywords
A functional mutation in the AMPD1 promoter region affects promoter activity and breast meat freshness in chicken.
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DOI: 10.1111/age.13025
Abstract: Freshness is an important index to determine the quality deterioration (protein degradation and changes in appearance) of chilled chicken meat and is a primary consideration of consumers. Adenosine monophosphate deaminase 1 (AMPD1) catalyzes the deamination… read more here.
Keywords: promoter region; breast meat; meat freshness; meat ... See more keywords
Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat
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DOI: 10.1155/2018/2609548
Abstract: The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat.… read more here.
Keywords: solid state; breast meat; bioproduct; meat ... See more keywords
Effects of selenium-enriched Bacillus sp. compounds on growth performance, antioxidant status, and lipid parameters breast meat quality of Chinese Huainan partridge chicks in winter cold stress
Sign Up to like & getrecommendations! Published in 2019 at "Lipids in Health and Disease"
DOI: 10.1186/s12944-019-1015-6
Abstract: BackgroundBoth selenium (Se) and probiotic Bacillus regulate the metabolism to help defense clod stress and improve the meat quality in breeding chicks. The purpose of this study was to evaluate the effect of supplemental Se… read more here.
Keywords: meat quality; breast meat; bacillus; breast ... See more keywords
In-transit development of color abnormalities in turkey breast meat during winter season
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Animal Science and Technology"
DOI: 10.1186/s40781-017-0157-1
Abstract: BackgroundThe poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities… read more here.
Keywords: breast meat; ventilation; meat; winter season ... See more keywords