Good and bad classification of chicken breast(Gallus gallus domesticus)

Good and bad classification of Chicken breast is a
The boneless, skinless breast comes from the chest muscle of the chicken.
Mild flavor and tender texture when cooked properly.
Nutritional value (per ~100 g, cooked)
Protein: ~31 g
Fat: ~3–4 g
Calories: ~165 kcal
Low cholesterol, no carbs
Rich in vitamin B6, niacin, phosphorus, selenium
Health benefits
Supports muscle growth and repair.
Suitable for weight management and heart-healthy diets
Easy to digest, commonly used in clinical and sports nutrition
Quality & safety tips
Fresh breast is pink, firm, and odor-free
Store at 0–4 °C; 2. Shelf Life of Chicken Breast
a) Fresh / Chilled (0–4 °C):
Shelf life: 2–3 days (up to 4–5 days if hygienically packed and vacuum sealed)
b) Frozen (–18 °C or below):
Shelf life: 6–9 months (best quality within 6 months)
Sample Preparation of Chicken Breast Malda, West Bengal, is located around 25.01° N latitude and 88.14° E longitude
Aseptic Collection:
Collect fresh chicken breast using sterile gloves and instruments.
Place in a sterile, labeled container.
Washing of Chicken Breast (Sample Preparation Step)
Wash the chicken breast gently with sterile distilled water to remove surface dirt, blood, and loose contaminants.
Camera Details
Rear (Triple) Camera Setup:
• 13 MP main camera (wide-angle, f/2.2)
Battery Capacity: 5000 mAh
Beebom Gadgets
Charging: 15 W wired fast-charging support (charger included) If you have 500 good chicken breast pictures and 500 bad (spoiled/defective) chicken breast pictures, then:
Good images: 500
Bad images: 500
Total images: 1000