scholarly journals Effect of Wing Restraint on Postmortem Muscle Shortening and the Textural Quality of Broiler Breast Meat

1988 ◽  
Vol 67 (2) ◽  
pp. 275-279 ◽  
Author(s):  
C.M. PAPA ◽  
D.L. FLETCHER
Keyword(s):  
Breast Meat ◽  
Textural Quality ◽  
Muscle Shortening ◽  
Broiler Breast

scholarly journals Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

2005 ◽  
Vol 7 (2) ◽  
pp. 123-128 ◽  
Author(s):  
PA Souza ◽  
LM Kodawara ◽  
ERL Pelicano ◽  
HBA Souza ◽  
A Oba ◽  
...  
Keyword(s):  
Pectoralis Major ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

2015 ◽  
Vol 94 (6) ◽  
pp. 1379-1388 ◽  
Author(s):  
M.W. Schilling ◽  
V. Radhakrishnan ◽  
Y. Vizzier-Thaxton ◽  
K. Christensen ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Atmospheric Pressure ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Breast Meat ◽  
Low Atmospheric Pressure ◽  
Broiler Breast

Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets

2016 ◽  
Vol 41 (1) ◽  
pp. e12849 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Faqir Muhammad Anjum ◽  
Muhammad Issa Khan ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidants ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals QUALIDADE DA CARNE DE PEITO DE FRANGOS DE CORTE SUBMETIDA A DIFERENTES PROCESSAMENTOS / QUALITY OF BROILER BREAST MEAT SUBJECTED TO DIFFERENT PROCESSING

2010 ◽  
Vol 4 (3) ◽  
pp. 184
Author(s):  
Rodrigo Garófallo GARCIA ◽  
Irenilza De Alencar NÄÄS ◽  
Fabiana Ribeiro CALDARA ◽  
Nilsa Da Silva DUARTE
Keyword(s):  
Breast Meat ◽  
Broiler Breast

scholarly journals The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Natalija Džinić ◽  
Đorđe Okanović ◽  
Marija Jokanović ◽  
Vladimir Tomović ◽  
Dragan Palić
Keyword(s):  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Garlic Powder ◽  
Cholesterol Levels ◽  
Nutritive Quality ◽  
Technological Quality ◽  
Broiler Breast ◽  
Experimental Group

In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p<0.05) meat yield in chickens breast, but significant effect of garlic addition on nutritive quality of chicken breast meat were not noted. In the breast meat of the experimental group E significantly (P < 0.05) higher protein content and lower (P < 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was significantly lower (P < 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pHk, as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colouru (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to “normal quality”. According to results of sensory analyzes, roasted breast meat of the experimental group had significantly (P < 0.01) preferable juiciness and tenderness.

scholarly journals Kualitas Kimia Daging Ayam Broiler dengan Suhu Pemeliharaan yang Berbeda

2019 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Siskha Nurul Hidayah ◽  
Hanny Indrat Wahyuni ◽  
Sri Kismiyati
Keyword(s):  
Protein Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ash Content ◽  
Breast Meat ◽  
Rearing Temperature ◽  
Broiler Breast ◽  
Average Body ◽  
Average Body Weight

The aim of this study is to prove the influence of different rearing temperature on the chemical quality of broiler chickens meat. Twenty birds of male broiler chicken CP 707 strain age 21 days was used in this study. The average body weight was 1 167±0,17 g. The research used t-test with 2 treatments and 10 replications. The treatments applied was rearing temperature: high (35-36ºC, T1) and standart (23-24ºC, T2) from age 21 - 35 days. The variables observed were moisture, ash, fat and protein content of thebreast meat. The results showed that different rearing temperature did not significantly affected on the moisture and ash content, but significantly affected on the fat and protein content of broiler breast meat (P<0.05). The conclusions of this study was proved that high rearing temperature (35-36ºC) from 21 to 35 days of age caused a decreased in protein content and an increased in fat content of breast broiler chickens meat, however, the moisture and ash content remained similar.

On the Quality of Commercial Boneless Skinless Broiler Breast Meat

2008 ◽  
Vol 73 (6) ◽  
pp. S253-S261 ◽  
Author(s):  
Y.S. Lee ◽  
C.M. Owens ◽  
J.F. Meullenet
Keyword(s):  
Breast Meat ◽  
Broiler Breast
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