These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 10515366)

  • 41. Germicidal ultraviolet light to lower numbers of Listeria monocytogenes on broiler breast fillets.
    Lyon SA; Fletcher DL; Berrang ME
    Poult Sci; 2007 May; 86(5):964-7. PubMed ID: 17435033
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages.
    Janisch S; Krischek C; Wicke M
    Poult Sci; 2011 Aug; 90(8):1774-81. PubMed ID: 21753215
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters.
    Le Bihan-Duval E; Millet N; Remignon H
    Poult Sci; 1999 Jun; 78(6):822-6. PubMed ID: 10438124
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state1.
    Bowker B; Zhuang H
    Poult Sci; 2019 Nov; 98(11):6170-6176. PubMed ID: 31287889
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants.
    Lee SK; Chon JW; Yun YK; Lee JC; Jo C; Song KY; Kim DH; Bae D; Kim H; Moon JS; Seo KH
    Poult Sci; 2022 Mar; 101(3):101627. PubMed ID: 34995878
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.
    Liu Y; Lyon BG; Windham WR; Lyon CE; Savage EM
    Poult Sci; 2004 Jan; 83(1):101-8. PubMed ID: 14761091
    [TBL] [Abstract][Full Text] [Related]  

  • 47. On the quality of commercial boneless skinless broiler breast meat.
    Lee YS; Owens CM; Meullenet JF
    J Food Sci; 2008 Aug; 73(6):S253-61. PubMed ID: 19241568
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Relationship between water-holding capacity and protein denaturation in broiler breast meat.
    Bowker B; Zhuang H
    Poult Sci; 2015 Jul; 94(7):1657-64. PubMed ID: 26009757
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping.
    Sanchez Brambila G; Bowker BC; Zhuang H
    Poult Sci; 2016 Oct; 95(10):2472-6. PubMed ID: 27143761
    [TBL] [Abstract][Full Text] [Related]  

  • 50. A comparison of texture and quality of breast fillets from broilers stunned by electricity and carbon dioxide on a shackle line or killed with carbon dioxide.
    Kang IS; Sams AR
    Poult Sci; 1999 Sep; 78(9):1334-7. PubMed ID: 10515368
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Problem of pale soft exudative meat in broiler chickens.
    Barbut S
    Br Poult Sci; 1997 Sep; 38(4):355-8. PubMed ID: 9347142
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effects of stunning duration on quality characteristics of early deboned chicken fillets.
    Young LL; Buhr RJ
    Poult Sci; 1997 Jul; 76(7):1052-5. PubMed ID: 9200244
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.
    Karunanayaka DS; Jayasena DD; Jo C
    J Anim Sci Technol; 2016; 58():27. PubMed ID: 27458523
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Use of blade tenderization to improve wooden breast meat texture2.
    Tasoniero G; Bowker B; Stelzleni A; Zhuang H; Rigdon M; Thippareddi H
    Poult Sci; 2019 Sep; 98(9):4204-4211. PubMed ID: 30939195
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Changes in tenderness, color, and water holding capacity of broiler breast meat during postdeboning aging.
    Lee YS; Owens CM; Meullenet JF
    J Food Sci; 2009 Oct; 74(8):E449-54. PubMed ID: 19799666
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.
    Zhuang H; Savage EM
    Poult Sci; 2009 Jan; 88(1):214-20. PubMed ID: 19096076
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets.
    Bowker B; Gamble G; Zhuang H
    Poult Sci; 2016 Jan; 95(1):133-7. PubMed ID: 26574030
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
    Holownia K; Chinnan MS; Reynolds AE; Koehler PE
    Poult Sci; 2003 Jun; 82(6):1049-59. PubMed ID: 12817464
    [TBL] [Abstract][Full Text] [Related]  

  • 59. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major.
    Zhuang H; Bowker B
    Poult Sci; 2018 Dec; 97(12):4458-4461. PubMed ID: 29982812
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken.
    Aguirre ME; Owens CM; Miller RK; Alvarado CZ
    Poult Sci; 2018 Apr; 97(4):1456-1461. PubMed ID: 29438548
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.