Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05123-3
Abstract: The wooden breast (WB) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of WB chicken… read more here.
Keywords: biochemistry; chicken fillets; acceptance; fillets consumer ... See more keywords
Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.1016/j.fm.2021.103920
Abstract: The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during the storage under different conditions (cold room or display… read more here.
Keywords: quality; microbiological quality; chicken fillets; meat ... See more keywords
Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts
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DOI: 10.3390/foods12010020
Abstract: This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar… read more here.
Keywords: chicken fillets; seaweed extracts; seaweed; staphylococcus aureus ... See more keywords