The relationship between broiler breast meat color and pH, moisture content, water-holding capacity (WHC), and emulsification capacity (EC) was investigated. In each of three replicate trials, fillets were collected from three different commercial processing plants according to breast meat lightness (L*) values as follows: lighter than normal (light, L* > 53), normal (48 < L* < 53), and darker ...

rose water residues are by-products of rose water industries. these residues do not have any industrial usage and they are returned to soil as crop fertilizer. in this research, the effects of adding rose water distillation residues to soil in different particle sizes and weight proportion were investigated and changes in mechanical strength, and water holding capacity of soil and the growth of...