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 *

150 related articles for article (PubMed ID: 22404805)

  • 1. 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]  

  • 2. Marination performance of pale broiler breast meat.
    Woelfel RL; Sams AR
    Poult Sci; 2001 Oct; 80(10):1519-22. PubMed ID: 11599713
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 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. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Effects of raw broiler breast meat color variation on marination and cooked meat quality.
    Qiao M; Fletcher DL; Smith DP; Northcutt JK
    Poult Sci; 2002 Feb; 81(2):276-80. PubMed ID: 11873839
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens.
    Petracci M; Mudalal S; Bonfiglio A; Cavani C
    Poult Sci; 2013 Jun; 92(6):1670-5. PubMed ID: 23687165
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.
    Sen AR; Naveena BM; Muthukumar M; Babji Y; Murthy TR
    Br Poult Sci; 2005 Aug; 46(4):451-6. PubMed ID: 16268102
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characteristics of pale, soft, exudative broiler breast meat.
    Van Laack RL; Liu CH; Smith MO; Loveday HD
    Poult Sci; 2000 Jul; 79(7):1057-61. PubMed ID: 10901210
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant.
    Woelfel RL; Owens CM; Hirschler EM; Martinez-Dawson R; Sams AR
    Poult Sci; 2002 Apr; 81(4):579-84. PubMed ID: 11989759
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.