187 related articles for article (PubMed ID: 20371853)
41. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
Lesiak MT; Olson DG; Lesiak CA; Ahn DU
Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061
[TBL] [Abstract][Full Text] [Related]
42. Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.
Mehaffey JM; Pradhan SP; Meullenet JF; Emmert JL; McKee SR; Owens CM
Poult Sci; 2006 May; 85(5):902-8. PubMed ID: 16673770
[TBL] [Abstract][Full Text] [Related]
43. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity.
Qiao M; Fletcher DL; Smith DP; Northcutt JK
Poult Sci; 2001 May; 80(5):676-80. PubMed ID: 11372721
[TBL] [Abstract][Full Text] [Related]
44. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
Young LL; Lyon CE
Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
[TBL] [Abstract][Full Text] [Related]
45. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.
Kim HW; Hwang KE; Song DH; Kim YJ; Lim YB; Choi JH; Choi YS; Kim HY; Kim CJ
Poult Sci; 2014 Mar; 93(3):680-6. PubMed ID: 24604862
[TBL] [Abstract][Full Text] [Related]
46. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.
Mudalal S; Lorenzi M; Soglia F; Cavani C; Petracci M
Animal; 2015 Apr; 9(4):728-34. PubMed ID: 25500004
[TBL] [Abstract][Full Text] [Related]
47. Impact of white striping on functionality attributes of broiler breast meat1.
Bowker B; Zhuang H
Poult Sci; 2016 Aug; 95(8):1957-65. PubMed ID: 27190107
[TBL] [Abstract][Full Text] [Related]
48. Physical and functional properties of intact and ground pale broiler breast meat.
Bianchi M; Fletcher DL; Smith DP
Poult Sci; 2005 May; 84(5):803-8. PubMed ID: 15913194
[TBL] [Abstract][Full Text] [Related]
49. Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.
Broadway PR; Behrends JM; Schilling MW
Poult Sci; 2011 Dec; 90(12):2869-73. PubMed ID: 22080027
[TBL] [Abstract][Full Text] [Related]
50. The influence of transportation on turkey meat quality.
Owens CM; Sams AR
Poult Sci; 2000 Aug; 79(8):1204-7. PubMed ID: 10947193
[TBL] [Abstract][Full Text] [Related]
51. Effect of vacuum on moisture absorption and retention by marinated broiler fillets.
Young LL; Smith DP
Poult Sci; 2004 Jan; 83(1):129-31. PubMed ID: 14761095
[TBL] [Abstract][Full Text] [Related]
52. 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]
53. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
Zhuang H; Savage EM
Poult Sci; 2010 May; 89(5):1049-55. PubMed ID: 20371859
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. 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]
56. Sodium metasilicate affects antimicrobial, sensory, physical, and chemical characteristics of fresh commercial chicken breast meat stored at 4° C for 9 days.
Huang H; Williams SK; Sims CA; Simmone A
Poult Sci; 2011 May; 90(5):1124-33. PubMed ID: 21489963
[TBL] [Abstract][Full Text] [Related]
57. Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.
Seabra LM; Zapata JF; Fuentes MF; Aguiar CM; Freitas ER; Rodrigues MC
Poult Sci; 2001 Jan; 80(1):109-12. PubMed ID: 11214330
[TBL] [Abstract][Full Text] [Related]
58. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens.
Petracci M; Fletcher DL; Northcutt JK
Poult Sci; 2001 May; 80(5):670-5. PubMed ID: 11372720
[TBL] [Abstract][Full Text] [Related]
59. The use of halothane and succinylcholine to identify broilers prone to developing pale, soft, exudative meat.
Cavitt LC; Hargis BM; Owens CM
Poult Sci; 2004 Aug; 83(8):1440-4. PubMed ID: 15339022
[TBL] [Abstract][Full Text] [Related]
60. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
Booren BL; Castell-Perez ME; Miller RK
J Texture Stud; 2017 Oct; 48(5):403-414. PubMed ID: 28967225
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
