124 related articles for article (PubMed ID: 24334031)
1. Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat.
Goli T; Ricci J; Bohuon P; Marchesseau S; Collignan A
Meat Sci; 2014 Mar; 96(3):1133-40. PubMed ID: 24334031
[TBL] [Abstract][Full Text] [Related]
2. Evolution of pH during immersion of meat protein matrices in acidic marinades.
Goli T; Bohuon P; Ricci J; Collignan A
Meat Sci; 2012 Mar; 90(3):618-23. PubMed ID: 22041099
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.
Kim HW; Hwang KE; Song DH; Kim YJ; Lim YB; Choi JH; Choi YS; Kim HY; Kim CJ
Poult Sci; 2014 Mar; 93(3):680-6. PubMed ID: 24604862
[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. 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]
9. 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]
10. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.
Kaewthong P; Wattanachant S
Poult Sci; 2018 Feb; 97(2):701-708. PubMed ID: 29140471
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Influence of the marinating type on the morphological and sensory properties of horse meat.
Vlahova-Vangelova DB; Abjanova S; Dragoev SG
Acta Sci Pol Technol Aliment; 2014; 13(4):403-411. PubMed ID: 28067482
[TBL] [Abstract][Full Text] [Related]
13. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
Liu Z; Xiong YL; Chen J
J Agric Food Chem; 2011 Dec; 59(24):13026-34. PubMed ID: 22084832
[TBL] [Abstract][Full Text] [Related]
14. The influence of transportation on turkey meat quality.
Owens CM; Sams AR
Poult Sci; 2000 Aug; 79(8):1204-7. PubMed ID: 10947193
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.
Pérez-Juan M; Kondjoyan A; Picouet P; Realini CE
Meat Sci; 2012 Oct; 92(2):107-14. PubMed ID: 22578362
[TBL] [Abstract][Full Text] [Related]
17. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken.
Aguirre ME; Owens CM; Miller RK; Alvarado CZ
Poult Sci; 2018 Apr; 97(4):1456-1461. PubMed ID: 29438548
[TBL] [Abstract][Full Text] [Related]
18. Microstructure of white and dark turkey meat batters as affected by pH.
Barbut S
Br Poult Sci; 1997 May; 38(2):175-82. PubMed ID: 9158893
[TBL] [Abstract][Full Text] [Related]
19. Tenderization effect of soy sauce on beef M. biceps femoris.
Kim HW; Choi YS; Choi JH; Kim HY; Lee MA; Hwang KE; Song DH; Lim YB; Kim CJ
Food Chem; 2013 Aug; 139(1-4):597-603. PubMed ID: 23561150
[TBL] [Abstract][Full Text] [Related]
20. Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat.
Dilek NM; Babaoğlu AS; Unal K; Ozbek C; Pırlak L; Karakaya M
Br Poult Sci; 2023 Jun; 64(3):357-363. PubMed ID: 36607340
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]