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Differential expression of heat shock protein 90,70,60 in chicken muscles postmortem and its relationship with meat quality
Heat Shock Protein 90 Heat Shock Protein 70 Heat Shock Protein 60 Chicken Drip Loss
2017/3/7
The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat.
Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken
Consumer Preference Poultry Chicken Freezing Thawing, Quality
2016/5/20
In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicke...
Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
chicken meat organoleptic properties linseed oil PUFA
2015/6/5
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
High Pressure Soy Sauce Olive Oil Chicken Breast Meat Quality
2016/5/16
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into ...
Pulsed Electric Field Effects to Reduce the Level of Campylobacter spp. in Scalder and Chiller Water during Broiler Chicken Processing
Campylobacter Pulsed Electric Field Scalder Chiller
2016/5/9
To evaluate the effects of pulsed electric field (PEF) application on scalder and chiller water on Campylobacter contamination, four different treatments under three different water conditions includi...
Characteristics of Seven Japanese Native Chicken Breeds Based on Egg White Protein Polymorphisms
Egg White Protein Polymorphism Heterozygosity Japanese Native Chicken
2016/5/5
In this study, to examine genetic variability within a breed and genetic relationships between populations/breeds, we genotyped 606 birds from seven Japanese native chicken breeds at seven polymorphic...
Comparison Among the Qualities of Patties Prepared from Chicken Broiler,Spent Hen and Duck Meats
broiler duck patties quality spent hen
2009/7/30
A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, to...
Imposing Restriction in Selection for Disproportionate Cut-Up Carcass Yield in an Experimental Flock of Broiler Chicken
breast broilers cut-up carcass legs restricted selection index
2009/7/30
An experimental flock consisted of five broiler strains was used to evaluate the response to selection for breast and thighs weight with imposing restriction against low value portions of carcass over...
Effect of Incorporation of Chicken Fat and Skin on the Quality of Chicken Sausages
chicken fat quality sausage skin
2009/7/30
In order to produce a new dimension towards the development of comminuted meat product, chicken fat and skin (CFS) were used with chicken meat and incorporated at 15, 20 and 25 percent levels to chick...
Chemical Compositions,Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats
Cholesterol Collagen Fatty acids Thai hybrid native chickens
2009/7/29
Trails were conducted to determine chemical compositions of 4-lines and 5-lines cross Thai hybrid native chicken meats and skins as compared to those of commercial broiler at the market weight of 1.8k...
The aim of this study was to determine whether ghrelin was present in the internal contents of eggs. Ghrelin in the internal contents of fertilized eggs incubated for 0 to 5 days was measured by a t...
Study on Association of Single Nucleotide Polymorphism of MC3R and MC4R Genes with Carcass and Meat Quality Traits in Chicken
carcass traits chicken MC3R/MC4R meat quality polymorphism
2009/7/29
Body composition, fat deposition and meat quality are important traits in chickens. Melanocortin receptor (MCR) plays an important role in central melanocortin system (CMS) and muscle cells. The purpo...
Association of Polymorphisms of Chicken Adipose Differentiation-related Protein Gene with Carcass Traits
adipose differentiation-related protein carcass traits chicken fat polymorphism
2009/7/29
Adipose differentiation-related protein (ADFP) plays an important role in regulating lipid storage and affecting body fat distribution. The objective of the current research was to identify the polymo...
Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
Conventional and Microwave Cooking Methods Nutritive Contents Quality Properties Chicken Meat
2009/1/16
Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric ac...
NUTRITIONAL VALUE OF CHICKEN OFFAL AS REPLACEMENT FOR LOCAL FISH MEAL IN GROWING SNAILS
Snails chicken offal local fish meal
2010/12/7
A total of ninety six growing snails of mean weight 91.23±2.4g were used to determine the effects of partial or total replacement of local fish meal, a source of protein but expensive to a less expens...