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Articles by H. Zhuang
Total Records ( 2 ) for H. Zhuang
  H. Zhuang , E.M. Savage , D.P. Smith and M.E. Berrang
  Advantages of air chilling (AC) methods over immersion chilling (IC) methods in quality retention and improvement of deboned chicken breast meat depend on experimental conditions, such as deboning time. The objective of this study was to evaluate the effect of a dry-AC method on shear force and water-holding capacity (WHC) of broiler breast meat deboned 4h postmortem compared to hot-boned (no chill) or immersion-chilled meat. Ready-to-cook broiler carcasses were hot-boned, chilled by ice water immersion (0.3 °C, 50 min) or chilled by cross-flow cold, dry air (0.7 °C, 150 min). Pectoralis (p.) major and p. minor were removed from the bone at 4 h postmortem. Shear force was measured using a Warner-Bratzler (WB) method and WHC was estimated using cooking yield, drip loss, amount of bound water (filter paper method) and water uptake (swell/centrifugation method). Regardless of muscle type, the WB shear force value of AC samples was significantly lower than that of hot-boned samples; however, there was no difference in the shear force between AC and IC. Regardless of measurement methods, there were no differences (P > 0.05) in WHC between the three treatments. These results demonstrate that when compared to no chill, AC followed by 4 h postmortem deboning can lead to a difference in WB shear values while WHC properties can be retained. For broiler breast meat deboned 4 h postmortem, AC does not result in any significant differences in shear force and WHC when compared to IC.
  S.A. Hawkins , H. Zhuang , M. Sohn and W.R. Windham
  Visible-Near Infrared spectroscopy (Vis-NIR) was used to characterize broiler breast filets with varied deboning times and identify how the side and position of the sampling affects the chemometric analysis and prediction capabilities. This study served to identify what differences, if any, exist when collecting spectra from the skin side and the medial side of the breast filets. In addition to the side of the filet, two different positions, anterior and posterior, on the filet were also probed spectroscopically. The comparison of the region and side of sampling of the breast filets has been previously unreported. The breast filets under investigation were subjected to different post-mortem deboning times. The right and left breast filets from each carcass were both used, but were deboned at different times. The results of this study show that the side of the filet has more impact on the spectra than does the position of the sampled area. The data analysis also shows that the spectra from the skin side are more useful for separation of samples by deboning time.
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