caa a22 4500 606243720 CHVBK 20210128101326.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s11694-015-9224-9 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9224-9 Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process [Elektronische Daten] [Hamideh Faridi, Ebrahim Ahmadi] A study was conducted to evaluate the efficiency of different antibiotics treatments on male broiler chicken meat (i.e. leg and breast) through prior and post cooking processes. Three experimental diets consisted of control (the basal diet without antibiotic), the basal diet to which either 650ppm of antibiotic named virginiamycin and the basal diet with 2g/g of an herb named Echinacea purporea ((L.) Moench) were added. Warner−Bratzler shear force test, colorimetric and cyclic test was performed on the samples. The results showed that two antibiotic additives changed colorimetric components (a*, b*, L* and ΔE), textural quality features of most chicken meat sections such as chewiness, cohesiveness, gumminess, hardness, and shear parameters (shear force, shear strength and the required shear energy) prior and post cooking although no significant effect (P>0.05) was observed on springiness. Springer Science+Business Media New York, 2015 Texture quality properties nationallicence Mechanical properties nationallicence Rheology nationallicence Colorimetric nationallicence Faridi Hamideh Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran aut Ahmadi Ebrahim Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 195-205 2193-4126 9:2<195 2015 9 11694 https://doi.org/10.1007/s11694-015-9224-9 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9224-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Faridi Hamideh Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran aut NATIONALLICENCE 700 1- Ahmadi Ebrahim Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 195-205 2193-4126 9:2<195 2015 9 11694