Chicken Breast (protein) — Ingredient · Foodgeist

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Chicken Breast (protein) — Ingredient · Foodgeist

What science says

ingredient property

“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”

salt-extractable proteins from chicken breast muscle → affects → color

Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach DOI →1993DOI

ingredient property

“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”

salt-extractable proteins from chicken breast muscle → affects → solubility

Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach DOI →1993DOI

ingredient property

“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”

salt-extractable proteins from chicken breast muscle → affects → hydrophobicity

Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach DOI →1993DOI

ingredient property

“Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested.”

salt-extractable proteins from chicken breast muscle → affects → emulsification

Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach DOI →1993DOI

safety threshold

“Fluoroquinolone-resistant E. coli recovered using selective media were more common (p<0.05) in conventional (18.9%) compared to organic (0) and antibiotic-free (0)”

retail chicken breast → have → higher recovery rates of fluoroquinolone-resistant E. coli

Organic or Antibiotic-Free Labeling Does Not Impact the Recovery of Enteric Pathogens a...DOI →2014DOI