Chicken breast muscle is usually considered to be a relatively homogeneous white muscle and has therefore been widely used for studies of muscle proteins. In a previous study, however, we have found different M-region structures in different fibres from this muscle. Because of this result, we ...
FormaldehydeShear forceTextureTenderness or texture of chicken breast may be evaluated through measuring the force needed to lead to the rupture of muscle fibers. The aim of this paper was to quantify the muscle stiffening in chicken breasts which underwent fixing and storage in 10% formaldehyde ...
Meat/Poultry:Bone Broth (1 cup = 7-10g protein), chicken breast (4 oz.= 27g protein), eggs (1 egg = 7g protein), turkey (3 oz. = 24g protein) Seafood:Clams (10 small clams = 25g protein), cod (4 oz. = 20g protein), halibut (3.5 oz.=14-18g protein), oysters (1 med....
The present invention relates to a manufacturing method of high protein food which includes the steps of producing chicken breast paste; molding the chicken breast paste in the shape of a stick; and sterilizing the chicken breast paste after inserting the chicken breast paste, to which albumen sol...
Chicken Breast Chicken breast is one of the best protein-rich foods. It is hard to find a non-vegetarian who does not like to eat chicken. You can eat chicken breast in breakfast sandwiches in the form of sausage or salami. During lunch make a chicken stew or chicken salad. At the tim...
An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle. J Food Sci Technol. 2021;58(12):4823–9. Article CAS PubMed PubMed Central Google Scholar Liang HM, Chang TC, Lin DY, Yang KT, Cheng FY. A comparative study of ...
The heat-induced gelation properties of mixed protein systems containing chicken breast muscle salt-soluble proteins (SSP) and β-lactoglobulin (β-lg) or SSP and an α-lactalbumin-enriched fraction (α-la) in 0.6 M NaCl, pH 6.5, were investigated using dynamic rheology. At 70 °C, SSP had...
Aims of the research were to devise a proteome map of the chicken Pectoralis superficialis muscle, as resolved by two-dimensional gel electrophoresis, and to characterize protein expression changes in the soluble protein fraction in commercial conditions due to age and to time in transit before slaug...
Proteome Science 2013, 11:34 http://www.proteomesci.com/content/11/1/34 RESEARCH Open Access A note on protein expression changes in chicken breast muscle in response to time in transit before slaughtering Enrico Zanetti1*, Antonio Masi1, Micaela Pivato1,2, Serena Tolin1,2, Anna Rita ...
During this time, food or water may not be available, which decreases chick body weight, mainly due to the utilization of the residual yolk content (Noy and Sklan, 1999). Delayed access to feed posthatch has been shown to reduce body weight and breast muscle weight (Halevy et al., 2000...