scholarly journals Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality

2002 ◽  
Vol 81 (2) ◽  
pp. 276-280 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Meat Quality ◽  
Color Variation ◽  
Meat Color ◽  
Breast Meat ◽  
Cooked Meat ◽  
Broiler Breast

scholarly journals Broiler breast meat color variation, pH, and texture

1999 ◽  
Vol 78 (9) ◽  
pp. 1323-1327 ◽  
Author(s):  
DL Fletcher
Keyword(s):  
Color Variation ◽  
Meat Color ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The relationship of raw broiler breast meat color and pH to cooked meat color and pH

2000 ◽  
Vol 79 (5) ◽  
pp. 784-788 ◽  
Author(s):  
D.L. Fletcher ◽  
M. Qiao ◽  
D.P. Smith
Keyword(s):  
Meat Color ◽  
Breast Meat ◽  
Relationship Of ◽  
Cooked Meat ◽  
The Relationship ◽  
Broiler Breast

scholarly journals Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality

1986 ◽  
Vol 65 (9) ◽  
pp. 1715-1719 ◽  
Author(s):  
J.E. THOMSON ◽  
C.E. LYON ◽  
D. HAMM ◽  
J.A. DICKENS ◽  
D.L. FLETCHER ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity

2001 ◽  
Vol 80 (5) ◽  
pp. 676-680 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Water Holding Capacity ◽  
Meat Color ◽  
Breast Meat ◽  
Emulsification Capacity ◽  
Broiler Breast ◽  
Water Holding

scholarly journals The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality

2008 ◽  
Vol 87 (6) ◽  
pp. 1202-1210 ◽  
Author(s):  
V. Battula ◽  
M.W. Schilling ◽  
Y. Vizzier-Thaxton ◽  
J.M. Behrends ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of holding temperature, shackling, sex, and age on broiler breast meat quality

2012 ◽  
Vol 91 (2) ◽  
pp. 468-477 ◽  
Author(s):  
B.L. Schneider ◽  
R.A. Renema ◽  
M. Betti ◽  
V.L. Carney ◽  
M.J. Zuidhof
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast ◽  
Holding Temperature

scholarly journals Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2981
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Qian Pang ◽  
Anshan Shan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Meat Color ◽  
Breast Meat ◽  
Treatment Groups ◽  
Lipid And Protein Oxidation ◽  
Water Holding

This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.

scholarly journals Antemortem Holding Temperatures and Broiler Breast Meat Quality

1997 ◽  
Vol 6 (2) ◽  
pp. 180-184 ◽  
Author(s):  
C.G. Patrik Holm ◽  
Daniel L. Fletcher
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast
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