Dietary conjugated linoleic acid (CLA) treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of carbon monoxide (CO) in cooked chicken rolls increased dramatically after irradiation and was correlated with the increased redness of cooked chicken rolls after irra...

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic...

The contaminant detection process of a food product is an important stage of a modem food production factory. The automatic detection of bones in raw chicken breast meat is a major problem. This paper presents a fuzzy reasoning algorithm for post-processing the segmented images of dual-band X-ray images of raw chicken breast. The results show that bone detection rates are considerably improved ...

A precise, reproducible microassay was developed to measure thermal inactivation of high pathogenicity avian influenza (HPAI) virus in chicken meat. Small pieces of breast or thigh meat (0.05 g) from chickens infected with A/chicken/Pennsylvania/1370/1983 (H5N2) (PA/83) or A/chicken/Korea/ES/2003 (H5N1) (Korea/03) HPAI viruses were tested for inactivation in the heating block of a thermocycler....

The aim of the study was an evaluation of the influence of chicken feed supplementation with plant oils contain high amount of polyunsaturated fatty acids on histochemical characteristics of meat. Chickens Vedetta were divided into three experimental groups and they were fed with feed DKA-SFA; control group and with the addition of rapeseed oil of 2.75% and vitamin E 0.015%, as well as of 8.25%...

This study aims to compare anatomies of Madagascar chickens (indigenous race and Starbro strain). With 8,262 individuals of either indigenous races or Starbro strain chickens raised in a suburban environment, the weights of different pieces of cut as well as the live weights before slaughter were determined. Results showed that breast development presents a positive linear relationship with thi...

This study was designed to determine the optimal aging conditions after analyzing physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken aged for up 5 weeks at three different temperatures (0, -1, -2℃). Aging trimming loss -2℃ treatment showed lower values than 0 -1℃ treatments. Thiobarbituric acid reactive substance...

This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC w...

The aim of the present study was to evaluate the effect of feeding four levels of tuna oil on performance and fatty acid (FA) profiles of broiler chicken meat. 240 Ross broiler chickens were randomly assigned to 20 pens and divided into four treatments: 0%, 0.75%, 1%, and 1.25% of tuna oil. At 49 days, breast and legs-thighs muscles were processed for FA analysis. Concentrations of FA in legs a...

Recently, white striations parallel to muscle fibers direction have been observed on the surface of chicken breast, which could be ascribed to intensive growth selection. The aim of this study was to evaluate the effect of white striping on chemical composition with special emphasis on myofibrillar and sarcoplasmic protein fractions that are relevant to the processing features of chicken breast...