132 related articles for article (PubMed ID: 26527709)
1. 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]
2. 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]
3. 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]
4. Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield.
Buhr RJ; Walker JM; Bourassa DV; Caudill AB; Kiepper BH; Zhuang H
Poult Sci; 2014 Jun; 93(6):1534-41. PubMed ID: 24879703
[TBL] [Abstract][Full Text] [Related]
5. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air.
Jeong JY; Janardhanan KK; Booren AM; Harte JB; Kang I
Poult Sci; 2011 Mar; 90(3):694-700. PubMed ID: 21325244
[TBL] [Abstract][Full Text] [Related]
6. Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets.
Zhuang H; Bowker BC; Buhr RJ; Bourassa DV; Kiepper BH
Poult Sci; 2013 May; 92(5):1393-9. PubMed ID: 23571351
[TBL] [Abstract][Full Text] [Related]
7. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.
Zhuang H; Savage EM; Smith DP; Berrang ME
Poult Sci; 2009 Jun; 88(6):1282-91. PubMed ID: 19439641
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meat.
Alvarado CZ; Sams AR
Poult Sci; 2004 Jun; 83(6):1039-46. PubMed ID: 15206634
[TBL] [Abstract][Full Text] [Related]
10. Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat.
Rathgeber BM; Boles JA; Shand PJ
Poult Sci; 1999 Mar; 78(3):477-84. PubMed ID: 10090277
[TBL] [Abstract][Full Text] [Related]
11. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis.
Alvarado CZ; Sams AR
Poult Sci; 2002 Sep; 81(9):1365-70. PubMed ID: 12269618
[TBL] [Abstract][Full Text] [Related]
12. Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses.
Kang I; Lee HC; Park SH
Poult Sci; 2021 Nov; 100(11):101458. PubMed ID: 34624773
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Quality and safety of broiler meat in various chilling systems.
Demirok E; Veluz G; Stuyvenberg WV; CastaƱeda MP; Byrd A; Alvarado CZ
Poult Sci; 2013 Apr; 92(4):1117-26. PubMed ID: 23472036
[TBL] [Abstract][Full Text] [Related]
15. Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation.
Owens CM; Sams AR
Poult Sci; 1997 Jul; 76(7):1047-51. PubMed ID: 9200243
[TBL] [Abstract][Full Text] [Related]
16. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse.
Fraqueza MJ; Cardoso AS; Ferreira MC; Barreto AS
Poult Sci; 2006 Nov; 85(11):1992-2000. PubMed ID: 17032835
[TBL] [Abstract][Full Text] [Related]
17. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets.
Young LL; Lyon CE
Poult Sci; 1997 Oct; 76(10):1446-9. PubMed ID: 9316123
[TBL] [Abstract][Full Text] [Related]
20. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]