229 related articles for article (PubMed ID: 22417605)
1. 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]
2. 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]
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. 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]
5. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
Lopez K; Schilling MW; Armstrong TW; Smith BS; Corzo A
Poult Sci; 2012 May; 91(5):1186-94. PubMed ID: 22499878
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Consumer acceptance of broiler breast fillets marinated with varying levels of salt.
Saha A; Lee Y; Meullenet JF; Owens CM
Poult Sci; 2009 Feb; 88(2):415-23. PubMed ID: 19151357
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Early postmortem injection and tumble marination effects on broiler breast meat tenderness.
Alvarado CZ; Sams AR
Poult Sci; 2004 Jun; 83(6):1035-8. PubMed ID: 15206633
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
Sanchez-Peña AG; Alvarado CZ
Poult Sci; 2013 Sep; 92(9):2404-10. PubMed ID: 23960124
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
