Chicken meat quality as a function of fasting period and water spray

There was a positive correlation between yield loss (YL) due to birds and the flowering period, YL and the period for physiological maturity, YL and capitulum diameter, YL and

Haplotype and association analysis showed that haplotypes of the two SNPs were signifi- cantly associated with drip loss rate (DLR, p < 0.05), water holding capacity (WHC, p

Pale and normal fillets presented significantly different (p≤0.05) pH values, L* and a* values, w ater holding capacity, drip loss, and cooking loss, demonstrating changes in

There was no influence (p>0.05) of radiation or packing method (with or without vacuum) on drip loss, pH, water holding capacity, or water absorption capacity of the

Major threat to the quality of frozen meat is the reduction of water-holding capacity (WHC), which is manifested as loss of exudate (drip loss) upon thawing. Drip loss has a

Second, classification variables were generated for each meat quality attribute, comprising the categories for drip loss of loin, drip loss of ham, and marbling, adopting

Mass loss, water loss, solute gain, water activity, moisture content and soluble solids content of osmotically dehydrated melon with grape juice concentrate (GJC) and sucrose

Water depth applied and lost (directly, by percolation, and total), percentage of water loss, irrigation efficiency, and drainage or leaching fraction at