330 related articles for article (PubMed ID: 16428111)
1. Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat.
Zhang L; Barbut S
Br Poult Sci; 2005 Dec; 46(6):687-93. PubMed ID: 16428111
[TBL] [Abstract][Full Text] [Related]
2. Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade.
Sheard PR; Hughes SI; Jaspal MH
Br Poult Sci; 2012; 53(1):57-65. PubMed ID: 22404805
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters.
Zhang L; Barbut S
Poult Sci; 2005 May; 84(5):789-96. PubMed ID: 15913192
[TBL] [Abstract][Full Text] [Related]
5. Characteristics of cold-induced dark, firm, dry broiler chicken breast meat.
Dadgar S; Lee ES; Crowe TG; Classen HL; Shand PJ
Br Poult Sci; 2012; 53(3):351-9. PubMed ID: 22978591
[TBL] [Abstract][Full Text] [Related]
6. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.
Barbut S; Zhang L; Marcone M
Poult Sci; 2005 May; 84(5):797-802. PubMed ID: 15913193
[TBL] [Abstract][Full Text] [Related]
7. Occurrence of pale soft exudative meat in mature turkey hens.
Barbut S
Br Poult Sci; 1997 Mar; 38(1):74-7. PubMed ID: 9088616
[TBL] [Abstract][Full Text] [Related]
8. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.
Zhao X; Xing T; Chen X; Han MY; Li X; Xu XL; Zhou GH
Poult Sci; 2017 May; 96(5):1504-1512. PubMed ID: 27837115
[TBL] [Abstract][Full Text] [Related]
9. Differences in quality characteristics of normal, PSE and DFD pork.
van der Wal PG; Bolink AH; Merkus GS
Meat Sci; 1988; 24(1):79-84. PubMed ID: 22055811
[TBL] [Abstract][Full Text] [Related]
10. Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality.
Enfält AC; Lundström K; Engstrand U
Meat Sci; 1993; 34(2):131-43. PubMed ID: 22060659
[TBL] [Abstract][Full Text] [Related]
11. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.
Desai MA; Jackson V; Zhai W; Suman SP; Nair MN; Beach CM; Schilling MW
Poult Sci; 2016 Nov; 95(11):2696-2706. PubMed ID: 27418663
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat.
Jiang H; Yoon SC; Zhuang H; Wang W; Yang Y
Br Poult Sci; 2017 Dec; 58(6):673-680. PubMed ID: 28812373
[TBL] [Abstract][Full Text] [Related]
13. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage.
Bertram HC; Andersen RH; Andersen HJ
Meat Sci; 2007 Jan; 75(1):128-33. PubMed ID: 22063420
[TBL] [Abstract][Full Text] [Related]
14. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH.
Chan JT; Omana DA; Betti M
Poult Sci; 2011 May; 90(5):1112-23. PubMed ID: 21489962
[TBL] [Abstract][Full Text] [Related]
15. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
Leygonie C; Britz TJ; Hoffman LC
Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.
Kim GD; Ryu YC; Jeong JY; Yang HS; Joo ST
J Anim Sci; 2013 Nov; 91(11):5525-34. PubMed ID: 23989883
[TBL] [Abstract][Full Text] [Related]
18. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters.
Li YP; Zou XL; Kang ZL; Ma HJ
Meat Sci; 2022 Dec; 194():108990. PubMed ID: 36183626
[TBL] [Abstract][Full Text] [Related]
19. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
Lesiow T; Rentfrow GK; Xiong YL
Meat Sci; 2017 Jun; 128():40-46. PubMed ID: 28199889
[TBL] [Abstract][Full Text] [Related]
20. Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters.
Che S; Susta L; Barbut S
Poult Sci; 2023 Oct; 102(10):102907. PubMed ID: 37579649
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
