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 *

141 related articles for article (PubMed ID: 25713396)

  • 1. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation.
    Choi YS; Kim HW; Hwang KE; Song DH; Jeong TJ; Jeon KH; Kim YB; Kim CJ
    Poult Sci; 2015 Apr; 94(4):758-65. PubMed ID: 25713396
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels.
    Lee HC; Medellin-Lopez M; Singh P; Sansawat T; Chin KB; Kang I
    Poult Sci; 2014 Sep; 93(9):2327-36. PubMed ID: 25012854
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology.
    Lee HC; Singh P; Strasburg GM; Marks BP; Jin HW; Kang I
    Poult Sci; 2019 May; 98(5):2299-2304. PubMed ID: 30668815
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.
    Medellin-Lopez M; Sansawat T; Strasburg G; Marks BP; Kang I
    Poult Sci; 2014 Mar; 93(3):711-8. PubMed ID: 24604866
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
    Lesiak MT; Olson DG; Lesiak CA; Ahn DU
    Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.
    Lee HC; Erasmus MA; Swanson JC; Hong HG; Kang I
    Poult Sci; 2016 Jan; 95(1):138-43. PubMed ID: 26527709
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.
    Li K; Zhao YY; Kang ZL; Wang P; Han MY; Xu XL; Zhou GH
    Poult Sci; 2015 Jan; 94(1):111-22. PubMed ID: 25577798
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.
    Seabra LM; Zapata JF; Fuentes MF; Aguiar CM; Freitas ER; Rodrigues MC
    Poult Sci; 2001 Jan; 80(1):109-12. PubMed ID: 11214330
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
    Shin HK; Abugroun HA; Forrest JC; Okos MR; Judge MD
    J Anim Sci; 1993 Apr; 71(4):939-45. PubMed ID: 8478294
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Palatability of prerigor cooked boar meat.
    Chen W; Forrest JC; Peng IC; Pratt DE; Judge MD
    J Anim Sci; 1993 Mar; 71(3):645-50. PubMed ID: 8463151
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle.
    Kim HW; Lee SH; Choi JH; Choi YS; Kim HY; Hwang KE; Park JH; Song DH; Kim CJ
    Poult Sci; 2012 Oct; 91(10):2662-7. PubMed ID: 22991555
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of postmortem temperature on the physicochemical characteristics of prerigor Pekin duck breast muscles.
    Choi JH; Choi YS; Kim HW; Song DH; Kim CJ
    Poult Sci; 2016 Mar; 95(3):645-50. PubMed ID: 26574035
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meat.
    Nurmahmudi ; Sams AR
    Poult Sci; 1997 Mar; 76(3):543-7. PubMed ID: 9068059
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork.
    Bentley DS; Reagan JO; Cox NA; Bailey JS
    J Food Prot; 1987 Nov; 50(11):948-951. PubMed ID: 30978811
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level.
    Zhang YW; Li JH; Teng S; Peng ZQ; Jamali MA
    Poult Sci; 2023 Sep; 102(9):102871. PubMed ID: 37406440
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters.
    Zhang Y; Wang P; Xu X; Xia T; Li Z; Zhao T
    Poult Sci; 2020 Jul; 99(7):3742-3751. PubMed ID: 32616270
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.
    Xing T; Zhao X; Han M; Cai L; Deng S; Zhou G; Xu X
    Poult Sci; 2017 Sep; 96(9):3473-3481. PubMed ID: 28854749
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides.
    Bekhit Ael-D; Suwandy V; Carne A; van de Ven R; Hopkins DL
    Meat Sci; 2016 Jan; 111():139-46. PubMed ID: 26398008
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.