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 *

167 related articles for article (PubMed ID: 22184451)

  • 21. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
    Lee YS; Saha A; Xiong R; Owens CM; Meullenet JF
    J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Estimation of factors associated with the occurrence of white striping in broiler breast fillets.
    Kuttappan VA; Brewer VB; Mauromoustakos A; McKee SR; Emmert JL; Meullenet JF; Owens CM
    Poult Sci; 2013 Mar; 92(3):811-9. PubMed ID: 23436533
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation.
    Sams AR; Dzuik CS
    Poult Sci; 1999 Oct; 78(10):1472-6. PubMed ID: 10536798
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Rigor mortis development in turkey breast muscle and the effect of electrical stunning.
    Alvarado CZ; Sams AR
    Poult Sci; 2000 Nov; 79(11):1694-8. PubMed ID: 11092345
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The effects of low-atmosphere stunning and deboning time on broiler breast meat quality.
    Battula V; Schilling MW; Vizzier-Thaxton Y; Behrends JM; Williams JB; Schmidt TB
    Poult Sci; 2008 Jun; 87(6):1202-10. PubMed ID: 18493012
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Effect of holding temperature, shackling, sex, and age on broiler breast meat quality.
    Schneider BL; Renema RA; Betti M; Carney VL; Zuidhof MJ
    Poult Sci; 2012 Feb; 91(2):468-77. PubMed ID: 22252362
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The effects of low atmosphere stunning and deboning time on broiler breast meat quality.
    Schilling MW; Radhakrishnan V; Vizzier-Thaxton Y; Christensen K; Joseph P; Williams JB; Schmidt TB
    Poult Sci; 2012 Dec; 91(12):3214-22. PubMed ID: 23155033
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis.
    Alvarado CZ; Sams AR
    Poult Sci; 2002 Sep; 81(9):1365-70. PubMed ID: 12269618
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Tenderization of hot-boned broiler breast meat by clamping during chilling.
    Cason JA; Lyon CE; Dickens JA
    Poult Sci; 2002 Jan; 81(1):121-5. PubMed ID: 11885891
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Early postmortem carcass trim effects on the tenderness of broiler breast fillets.
    Castañeda MP; Hirschler EM; Sams AR
    Poult Sci; 2005 Jun; 84(6):951-4. PubMed ID: 15971536
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses.
    Perumalla AV; Saha A; Lee Y; Meullenet JF; Owens CM
    Poult Sci; 2011 Mar; 90(3):671-9. PubMed ID: 21325241
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. 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]  

  • 35. Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.
    Saha A; Perumalla AV; Lee Y; Meullenet JF; Owens CM
    Poult Sci; 2009 Jun; 88(6):1250-6. PubMed ID: 19439637
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets.
    Sansawat T; Lee HC; Singh P; Kim H; Chin KB; Kang I
    Poult Sci; 2014 Sep; 93(9):2314-9. PubMed ID: 25012850
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition.
    Chatterjee D; Zhuang H; Bowker BC; Rincon AM; Sanchez-Brambila G
    Poult Sci; 2016 Oct; 95(10):2449-54. PubMed ID: 27418659
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.
    Perlo F; Bonato P; Fabre R; Teira G; Tisocco O
    J Sci Food Agric; 2012 Aug; 92(10):2183-7. PubMed ID: 22318907
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. The effect of blood removal on oxidation and shelf life of broiler breast meat.
    Alvarado CZ; Richards MP; O'Keefe SF; Wang H
    Poult Sci; 2007 Jan; 86(1):156-61. PubMed ID: 17179431
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.