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 *

262 related articles for article (PubMed ID: 22318907)

  • 1. 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]  

  • 2. Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.
    Zhuang H; Savage EM; Lawrence K
    Poult Sci; 2010 Aug; 89(8):1737-43. PubMed ID: 20634531
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets.
    Kuttappan VA; Gunsaulis VB; Mauromoustakos A; Meullenet JF; Owens CM
    Poult Sci; 2016 Nov; 95(11):2690-2695. PubMed ID: 27389063
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets.
    Young LL; Buhr RJ
    Poult Sci; 2000 Jun; 79(6):925-7. PubMed ID: 10875778
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.
    Zhuang H; Bowker B; Samuel D
    Poult Sci; 2014 Dec; 93(12):3123-9. PubMed ID: 25260524
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.
    Lee YS; Youm G; Owens CM; Meullenet JF
    J Food Sci; 2011 Oct; 76(8):S478-84. PubMed ID: 22417605
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
    Maxwell AD; Bowker BC; Zhuang H; Chatterjee D; Adhikari K
    Poult Sci; 2018 Aug; 97(8):2971-2978. PubMed ID: 29762785
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition.
    Bowker BC; Maxwell AD; Zhuang H; Adhikari K
    Poult Sci; 2018 Aug; 97(8):2966-2970. PubMed ID: 29757417
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
    Young LL; Buhr RJ; Lyon CE
    Poult Sci; 1999 Feb; 78(2):267-71. PubMed ID: 10051040
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies.
    Tijare VV; Yang FL; Kuttappan VA; Alvarado CZ; Coon CN; Owens CM
    Poult Sci; 2016 Sep; 95(9):2167-73. PubMed ID: 27081195
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP; Young LL
    Poult Sci; 2007 Dec; 86(12):2666-70. PubMed ID: 18029814
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases.
    Skarovsky CJ; Sams AR
    Br Poult Sci; 1999 Dec; 40(5):622-5. PubMed ID: 10670674
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets.
    Young LL; Lyon CE
    Poult Sci; 1997 Oct; 76(10):1446-9. PubMed ID: 9316123
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times.
    Zocchi C; Sams AR
    Poult Sci; 1999 Mar; 78(3):495-8. PubMed ID: 10090280
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat.
    Bowker B; Zhuang H
    Poult Sci; 2017 Sep; 96(9):3482-3488. PubMed ID: 28854744
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.