Are Consumers Willing to Pay for Local Chicken Breasts and Pork Chops?
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DOI: 10.1080/10454446.2016.1266556
Abstract: ABSTRACT Consumer definitions of and demand for locally produced meat were collected via an online survey of 625 U.S. residents. Consumer choice experiments were utilised to elicit willingness to pay for locally produced chicken breasts… read more here.
Keywords: consumers willing; chicken breasts; willing pay; pork chops ... See more keywords
Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts.
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DOI: 10.1111/1750-3841.16325
Abstract: This study was conducted to investigate the inhibitory effects of edible films containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts and to evaluate the physicochemical properties of the… read more here.
Keywords: phip level; whey protein; protein isolate; edible films ... See more keywords
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast
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DOI: 10.3390/foods12061213
Abstract: A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease the cook loss in chicken breasts. The current work was… read more here.
Keywords: sous vide; step sous; two step; step ... See more keywords
Prevalence and Antibiotic Resistance of Salmonella and Campylobacter Isolates from Raw Chicken Breasts in Retail Markets in the United States and Comparison to Data from the Plant Level
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DOI: 10.3390/life13030642
Abstract: Chicken is the most popular meat in the United States, and consumers may be exposed to multidrug resistant Salmonella and Campylobacter through consumption of retail chicken breasts. This study aimed to (i) determine the percentage… read more here.
Keywords: methodology; campylobacter; salmonella; salmonella campylobacter ... See more keywords