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The aim of this study was to compare the vacuum and air cooling of cooked chicken breast samples arranged in stacks with one, two… Expand This work reported a theoretical and experimental study on the thin layer drying kinetics of chicken meat samples under different… Expand Abstract. Several medical procedures involve the use of needles. The advent of robotic and robot assisted procedures requires… Expand The purpose of this study is to obtain the elastic moduli, the key material property, of random discontinuous fiber composites… Expand Key roles for fibronectin and its integrin receptors have been postulated in the multiple cell-matrix interactions essential for… Expand Irradiation as a method of meat and poultry preservation has excellent potential to improve meat safety and extend the shelf life… Expand Meat is considered as a source of high quality protein for humans. One of the most effective parameters which influence the… Expand ABSTRACT Salmonella enterica subsp. enterica serovar Enteritidis is a leading cause of human food-borne illness that is mainly… Expand Chicken breast meat yielded three endothermic transitions, with peak transition temperatures of 53, 70, and 79°C. Comparison with… Expand Fresh broiler chicken breast halves were skinned, deboned and trimmed of fat and tenders. Breast halves (n=144) were divided into… Expand