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	Provedor de dados Rev. Bras. Ciênc. Avic. (2) Autor Malila,Y (2) Benjakul,S (1) Charoensuk,D (1) E-tun,S (1) Koeipudsa,C (1) Limpisophon,K (1) Petracci,M (1) U-chupaj,J (1) Visessanguan,W (1) Mais... Palavra-chave Chicken carcass (1) Cut-up meat (1) Marinade uptake (1) Marination (1) Muscle fiber (1) Physicochemical properties (1) Protein fractionation (1) Technological properties (1) Thermal properties. (1) Water-holding capacity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers Rev. Bras. Ciênc. Avic. Limpisophon,K; E-tun,S; Koeipudsa,C; Charoensuk,D; Malila,Y. ABSTRACT The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p<0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p<0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 μm, densely packed and surrounded by complex networks of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Muscle fiber; Physicochemical properties; Protein fractionation; Technological properties; Thermal properties.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300315 Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality Rev. Bras. Ciênc. Avic. U-chupaj,J; Malila,Y; Petracci,M; Benjakul,S; Visessanguan,W. ABSTRACT The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p≥0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS... Tipo: Info:eu-repo/semantics/article Palavras-chave: Marination; Chicken carcass; Marinade uptake; Water-holding capacity; Cut-up meat. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100061 Registros recuperados: 2 Primeira ... 1 ... Última

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