262 related articles for article (PubMed ID: 22318907)
41. Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers.
Brewer VB; Kuttappan VA; Emmert JL; Meullenet JF; Owens CM
Poult Sci; 2012 Jan; 91(1):248-54. PubMed ID: 22184451
[TBL] [Abstract][Full Text] [Related]
42. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
Zhuang H; Savage EM
J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
[TBL] [Abstract][Full Text] [Related]
43. 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]
44. The relationship of broiler breast color to meat quality and shelf-life.
Allen CD; Fletcher DL; Northcutt JK; Russell SM
Poult Sci; 1998 Feb; 77(2):361-6. PubMed ID: 9495506
[TBL] [Abstract][Full Text] [Related]
45. 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]
46. Meat quality of broiler breast meat following post-mortem electrical stimulation at the neck.
Owens CM; Sams AR
Poult Sci; 1998 Sep; 77(9):1451-4. PubMed ID: 9733138
[TBL] [Abstract][Full Text] [Related]
47. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature.
Sun X; Giampietro-Ganeco A; Mueller A; Maynard CJ; Caldas-Cueva JP; Owens CM
Poult Sci; 2021 Aug; 100(8):101212. PubMed ID: 34225199
[TBL] [Abstract][Full Text] [Related]
48. 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]
49. 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]
50. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.
Bowker BC; Callahan JA; Solomon MB
Poult Sci; 2010 Aug; 89(8):1744-9. PubMed ID: 20634532
[TBL] [Abstract][Full Text] [Related]
51. Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems.
Riggs MR; Hauck R; Baker-Cook BI; Osborne RC; Pal A; Terra MTB; Sims G; Urrutia A; Orellana-Galindo L; Reina M; DeVillena JF; Bourassa DV
Poult Sci; 2023 Mar; 102(3):102422. PubMed ID: 36640558
[TBL] [Abstract][Full Text] [Related]
52. Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets.
Gorsuch V; Alvarado CZ
Poult Sci; 2010 May; 89(5):1002-8. PubMed ID: 20371853
[TBL] [Abstract][Full Text] [Related]
53. Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets.
Carroll CD; Alvarado CZ
Poult Sci; 2008 Feb; 87(2):368-72. PubMed ID: 18212383
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
U-Chupaj J; Malila Y; Gozzi G; Vannini L; Dellarosa N; Laghi L; Petracci M; Benjakul S; Visessanguan W
J Food Sci; 2021 Feb; 86(2):319-326. PubMed ID: 33438239
[TBL] [Abstract][Full Text] [Related]
56. Research note: Functionality of electrically stimulated broiler breast meat.
Castañeda MP; Hirschler EM; Sams AR
Poult Sci; 2005 Mar; 84(3):479-81. PubMed ID: 15782918
[TBL] [Abstract][Full Text] [Related]
57. Effects of aging prior to freezing on poultry meat tenderness.
Thielke S; Lhafi SK; Kühne M
Poult Sci; 2005 Apr; 84(4):607-12. PubMed ID: 15844818
[TBL] [Abstract][Full Text] [Related]
58. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.
Zhuang H; Savage EM
Poult Sci; 2013 Nov; 92(11):3003-9. PubMed ID: 24135605
[TBL] [Abstract][Full Text] [Related]
59. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
Wongwiwat P; Wattanachant S; Siripongvutikorn S
J Sci Food Agric; 2010 Jun; 90(8):1293-9. PubMed ID: 20474046
[TBL] [Abstract][Full Text] [Related]
60. Injection marination strategies for remediation of pale, exudative broiler breast meat.
Alvarado CZ; Sams AR
Poult Sci; 2003 Aug; 82(8):1332-6. PubMed ID: 12943306
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
