scholarly journals Effect of Salt and Sodium Tripolyphosphate on Shear, Thiobarbituric Acid, Sodium, and Phosphorus Values of Hot-Stripped Broiler Breast Meat

1986 ◽  
Vol 65 (8) ◽  
pp. 1532-1538 ◽  
Author(s):  
C.Y.W. ANG ◽  
D. HAMM
Keyword(s):  
Sodium Tripolyphosphate ◽  
Thiobarbituric Acid ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

1991 ◽  
Vol 70 (4) ◽  
pp. 1020-1025 ◽  
Author(s):  
C.E. LYON ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Breast Meat ◽  
Feed Withdrawal ◽  
Muscle Ph ◽  
Broiler Breast

scholarly journals Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

2012 ◽  
Vol 21 (3) ◽  
pp. 502-507 ◽  
Author(s):  
A.A. Droval ◽  
V.T. Benassi ◽  
A. Rossa ◽  
S.H. Prudencio ◽  
F.G. Paião ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Tenderization of Hot-boned Broiler Breast Meat by Clamping During Chilling

2002 ◽  
Vol 81 (1) ◽  
pp. 121-125 ◽  
Author(s):  
J.A. Cason ◽  
C.E. Lyon ◽  
J.A. Dickens
Keyword(s):  
Breast Meat ◽  
Broiler Breast

scholarly journals The Potential Impact of Moringa oleifera for Diminishing the Microbial contamination and Prolonging the Quality and Shelf-Life of Chilled Meat

2021 ◽  
Author(s):  
Mohamed Hamada ◽  
Mabrouk Abd Eldaim ◽  
Said I. Fathalla ◽  
Ayman El Behiry ◽  
Mohamed Alkafafy
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Standard Diet ◽  
Breast Meat ◽  
E Coli ◽  
Potential Impact ◽  
Cadmium And Lead ◽  
Quality And Shelf Life

This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.

scholarly journals Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

2017 ◽  
Vol 54 (3) ◽  
pp. 253-261 ◽  
Author(s):  
Pensiri Kaewthong ◽  
Kriangkrai Waiyagan ◽  
Saowakon Wattanachant
Keyword(s):  
Digital Camera ◽  
Water Holding Capacity ◽  
Imaging Analysis ◽  
Breast Meat ◽  
Broiler Breast ◽  
Water Holding
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