BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

651 related articles for article (PubMed ID: 25500004)

  • 41. Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets.
    Kuttappan VA; Goodgame SD; Bradley CD; Mauromoustakos A; Hargis BM; Waldroup PW; Owens CM
    Poult Sci; 2012 Dec; 91(12):3230-5. PubMed ID: 23155035
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effect of different arginine-to-lysine ratios in broiler chicken diets on the occurrence of breast myopathies and meat quality attributes.
    Zampiga M; Soglia F; Petracci M; Meluzzi A; Sirri F
    Poult Sci; 2019 Jun; 98(6):2691-2697. PubMed ID: 30715512
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition.
    Brambila GS; Chatterjee D; Bowker B; Zhuang H
    Poult Sci; 2017 Sep; 96(9):3489-3494. PubMed ID: 28637284
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping.
    Kuttappan VA; Lee YS; Erf GF; Meullenet JF; McKee SR; Owens CM
    Poult Sci; 2012 May; 91(5):1240-7. PubMed ID: 22499884
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times.
    Tasoniero G; Bowker B; Zhuang H
    Poult Sci; 2020 Aug; 99(8):4096-4099. PubMed ID: 32731997
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
    Zhuang H; Savage EM
    Poult Sci; 2010 May; 89(5):1049-55. PubMed ID: 20371859
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Dietary guanidinoacetate reduces spaghetti meat myopathy risk in the breast muscle of broiler chickens.
    Dayan J; Uni Z; Soglia F; Zampiga M; Bordini M; Petracci M; Sirri F
    Animal; 2024 May; 18(5):101144. PubMed ID: 38642412
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy.
    Zhang J; Zhuang H; Bowker B; Stelzleni AM; Yang Y; Pang B; Gao Y; Thippareddi H
    Poult Sci; 2021 Jun; 100(6):101123. PubMed ID: 33957392
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
    Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
    Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality.
    Tasoniero G; Zhuang H; Gamble GR; Bowker BC
    Poult Sci; 2020 Mar; 99(3):1724-1733. PubMed ID: 32111334
    [TBL] [Abstract][Full Text] [Related]  

  • 52. 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]  

  • 53. 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]  

  • 54. Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs.
    Maynard CJ; Jackson AR; Caldas-Cueva JP; Mauromoustakos A; Kidd MT; Rochell SJ; Owens CM
    Poult Sci; 2023 May; 102(5):102570. PubMed ID: 36921550
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. Texture and quality of chicken sausage formulated with woody breast meat.
    Rigdon M; Stelzleni AM; McKee RW; Pringle TD; Bowker B; Zhuang H; Thippareddi H
    Poult Sci; 2021 Mar; 100(3):100915. PubMed ID: 33518346
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state.
    Sun X; You J; Maynard CJ; Caldas-Cueva JP; Giampietro-Ganeco A; Owens CM
    J Food Sci Technol; 2022 Sep; 59(9):3557-3566. PubMed ID: 35875234
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Quality of turkeys breast meat affected by white striping myopathy.
    Carvalho LT; Owens CM; Giampietro-Ganeco A; Malagoli de Mello JL; Ferrari FB; de Carvalho FAL; Alves de Souza R; Amoroso L; Alves de Souza P; Borba H; Trindade MA
    Poult Sci; 2021 Apr; 100(4):101022. PubMed ID: 33706073
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. Influence of age and postchill carcass aging duration on chicken breast fillet quality.
    Northcutt JK; Buhr RJ; Young LL; Lyon CE; Ware GO
    Poult Sci; 2001 Jun; 80(6):808-12. PubMed ID: 11441850
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 33.