Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat
نویسندگان
چکیده
منابع مشابه
Protein thaw loss in meat systems: Biochemical influence towards meat authentication of fresh versus thawed
Meat quality is always subject to consumer scrutiny when purchasing from retail markets on mislabeling as fresh meat. Repeated cycles of ‘freeze-thaw’ degrade the quality of meat. Existing studies have primarily embarked on physical, chemical and biochemical changes induced by variable storage conditions. The authentication of fresh versus thawed meat quality can be further explored with the da...
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Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C f...
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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 marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...
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Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate ...
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ژورنال
عنوان ژورنال: CNU Journal of Agricultural Science
سال: 2015
ISSN: 1225-2220
DOI: 10.7744/cnujas.2015.42.2.131