Betekenis van:
chicken breast

Voorbeeldzinnen

1. Coat the chicken breast with flour.
2. 1. Finely chop the chicken breast meat.
3. Procedure to determine chicken or added water content and collagen-based proteins in chicken breast products
4. The water protein ratio for boneless skinless chicken breast with no added water is 3,28 and for 2 % extraneous water (the limit for boneless skinless chicken breast) the water/protein ratio is 3,40.FROZEN CHICKEN BREAST PREPARATIONS
5. It is recommended to focus the sampling on wholesale supplies of frozen chicken breast as well as retail sales of chilled and frozen chicken breast.
6. (3,85 for lean chicken breast meat, as recommended by AMC (The Analyst, 2000, 125, 1359-1366)).
7. This method determines the chicken content (and added water by difference) and collagen-based proteins in skinless, boneless chicken breast products.
8. The added water can be determined from a plot of water/protein ratio against extraneous water in boneless skinless chicken breast (Figure 1).
9. Article 5(1) of Council Directive 71/118/EEC of 15 February 1971 on health problems affecting the production and placing on the market of fresh poultrymeat [4] prohibits the placing on the market of fresh poultrymeat where agents that specifically promote water retention have been used.A recent Commission Staff Working Document (SEC(2004) 1130) has also drawn to the attention of Member States that although water retention agents may be used in poultry preparations and products, their use must be according to codes of good practice approved by Member States or to good manufacturing practices and with due regard to the rules applicable to consumer protection including food labelling legislation, as provided in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs [5].The aim of this element of the programme is to verify at Community level the correct implementation of Directive 71/118/EEC as regards the use of water retention agents in chilled and frozen poultrymeat (chicken breast) and their use in frozen poultry (chicken breast) preparations in order to promote consumer protection and to check for correct labelling.