Broiler production at mass level has already been achieved and now emphasis is being laid
on increasing meat quality by altering various characteristics of broiler meat. Appearance …

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying
behavior and preferences. Chicken meat flavour is supposed to be affected by a number of …

Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to
analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry …

Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which
are responsible for the characteristic odor. It is developed as a result of multi-directional …

Woody breast meat has recently become prevalent in the broiler industry in both the United
States and European Union. Recent publications have described the meat quality …

The objective of this study was to compare the physicochemical and nutritional properties of
breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred …

With the aim of investigating the differences in the quality traits between Korean native
chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean …

Poultry meat, an essential source of animal protein, requires stringent safety and quality
measures to address public health concerns and growing international attention. This review …

Proteomics is a key analytical method in meat research thanks to its potential in investigating
the proteins at interplay in post-mortem muscles. This study aimed to characterize for the first …

The objective of this study was to evaluate the differential proteome and phosphoproteome
between bulls and steers during conversion of muscle to meat, as well as after 14 days of …