We apply ultrasound-modulated optical tomography (UOT) to image ex-vivo methylene-blue-dyed sentinel lymph nodes embedded in 3.2-cm-thick chicken breast tissues. The UOT system is implemented for the first time using ring-shaped light illumination, intense acoustic bursts, and charge-coupled device (CCD) camera-based speckle contrast detection. Since the system is noninvasive, nonionizing, port...

Abstract The aim of the study was to investigate dependence selected textural, rheological and mechanical vibration damping properties restructured chicken breast ham (RCBH) on concentration furcellaran (FRC1 or FRC2) κ-carrageenan (KC) during a 14-days storage period (at 4 ± 2 °C). above-mentioned polysaccharides were used in concentrations 0.25 g/100 g, 0.50 g/100 g, 0.75 g/100 g 1.00 g/100 g...

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular sp...

Chicken nuggets are one fast food products made from processed chicken meat that can be using the innovation of adding moringa leaf flour to overcome lack vegetable fiber. This study aims determine water content, organoleptic quality, level favorability, and yield with addition flour. The materials used were broiler thigh breast, flour, wheat kitchen spices (garlic, pepper), salt, binder (eggs,...

Chicken meat (Cornish Cross breed) is usually marketed at refrigerated temperature (1–4 ?C). Quality and safety of chicken the main concern for consumers retailers. exposed to contamination from many sources during slaughtering different manufacturing processes causing undesirable changes lead microbial growth that results in spoilage economic losses. Thus, current study aimed assess effects th...

We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days 3 isoprotein isoenergetic diets based on: corn soy; soybeans plus flax oil fish oil. hamburgers, made mixture fresh skinless breast thigh meat, oat bran mix spices, were vacuum-pack...

A comparative study was conducted to find out the differences in contribution of carcass cuts in meat production from indigenous breeds such as Vanraja, Aseel and Kadaknath breeds with respect to a broiler strain, Cobb-400. The primal cuts of Cobb-400 had significantly (P<0.05) higher weight than all indigenous breeds. Among indigenous breeds Aseel exhibited higher weight of all primal cuts exc...

S OF PAPERS 221 46 Protein extractability of breast muscle from broilers and three non commercial strains of chicken. B. M. Rathgeber*1, R. M. Currie2, K. L. Thompson1, and F. G. Silversides3, 1Agriculture & Agri-Food Canada, Kentville, NS, Canada, 2Nova Scotia Agricultural College, Truro, NS, Canada, 3Agriculture & Agri-Food Canada, Agassiz, BC, Canada. The extractability of myofibrillar prote...

s of papers 85 Processing and Products 223 Carcass characteristics of different marketing weight standards in South Korea chicken grading system design. H. S Chae*1, C. N Ahn1, Y. M Yoo1, S. H Cho1, J. M Lee1, and Y. I Choi2, 1National Livestock Research Institute, RDA, 2Dept. of Animal Science, Chungbuk National University. The purpose of this study was to investigate the carcass characteristi...