Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110168
Abstract: Abstract How to reduce the damage of conventional sterilization to the quality of prepared food, the primary indicator of consumer concern, remains an important challenge for food processing practitioners. The ZnO nanoparticles combined radio frequency… read more here.
Keywords: zncrf; water; thigh meat; chicken thigh ... See more keywords
Independent and combined effects of Satureja khuzistanica essential oils and dietary acetic acid on fatty acid profile in thigh meat in male broiler chicken
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DOI: 10.1016/j.psj.2019.11.035
Abstract: A 2 × 6 factorial experiment was conducted to evaluate the effect of Satureja khuzistanica essential oils (SkEO; 0, 200, 300, 400, 500, and 600 mg/bird/day) administered via oral gavage and dietary acetic acid (AA;… read more here.
Keywords: broiler; fatty acids; thigh meat; meat ... See more keywords
Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition
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DOI: 10.3390/vetsci9060290
Abstract: The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese… read more here.
Keywords: broiler; thigh meat; innovative use; use olive ... See more keywords