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搜索结果: 1-10 共查到知识库 Breast Meat相关记录10条 . 查询时间(0.192 秒)
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
A total of 400, one day-old commercial broiler chicks were divided into five diet groups (negative control, positive control group with 55 ppm Zn-bacitracin, 15 ppm β-glucan, 30 ppm β-glucan, and 60 p...
Caprylic acid (CA) and Yucca schidigera (YS) extract have many functional and nutritional properties that may have applications in animal nutrition. These beneficial effects include improvement of g...
This research investigates the effects of adding vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid to feed rations for Japanese quails (Coturnix coturnix japonica) exposed to heat stress. The a...
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
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 ...
The objective of this research was to evaluate the effects of dietary supplementation of blood meal (BM) as a source of histidine, and magnesium oxide (MgO) as a catalyst of carnosine synthetase, on c...
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ??tocopherol (Toc) were added to ground sampl...
The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption t...
The objectives of this study were to investigate the effects of dietary fish oil inclusion on the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents and organoleptic characteristics o...

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