This paper focused on the effect of different frying methods on the quality of chicken breast
meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into …

The main aim of the study was to evaluate the impact of different cooking methods and
internal cooking temperatures (60 and 700C) on the quality characteristics of spent hen …

Poultry is now the most consumed meat, in terms of volume. A main factor for the continuous
increase of poultry production is the huge development of cut pieces and processed …

The aim of this study was to evaluate the impact of cooking conditions on proximate
composition and textural properties (cohesiveness and chewiness) of chicken breast meat …

A study was carried out to evaluate the nutritional effect of Sous vide cooking and pressure
cooking on broiler chicken meat. Broiler chicken breast meat subjected to two cooking …

Fresh and frozen chicken liver for one month was selected and samples were taken by 100
g and were cooked in three ways (boiling/frying/grilling). The sensory evaluation of the …

Juiciness and tenderness are two of the characteristics which define meat quality and
acceptability for a consumer. The purpose of this experiment is to determine the effect on …