194 related articles for article (PubMed ID: 26574035)
1. 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]
2. Effect of chilling temperature of carcass on breast meat quality of duck.
Ali MS; Yang HS; Jeong JY; Moon SH; Hwang YH; Park GB; Joo ST
Poult Sci; 2008 Sep; 87(9):1860-7. PubMed ID: 18753455
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle.
Li C; Wang D; Dong H; Xu W; Gao F; Zhou G; Zhang M
J Sci Food Agric; 2013 Jun; 93(8):1979-85. PubMed ID: 23239107
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles.
Liao CC; Chou RG
J Sci Food Agric; 2014 Nov; 94(14):2846-9. PubMed ID: 24114501
[TBL] [Abstract][Full Text] [Related]
8. Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C.
Brambila GS; Bowker BC; Chatterjee D; Zhuang H
Poult Sci; 2018 May; 97(5):1762-1767. PubMed ID: 29471459
[TBL] [Abstract][Full Text] [Related]
9. Relationship between water-holding capacity and protein denaturation in broiler breast meat.
Bowker B; Zhuang H
Poult Sci; 2015 Jul; 94(7):1657-64. PubMed ID: 26009757
[TBL] [Abstract][Full Text] [Related]
10. Differential protein profiles in duck meat during the early postmortem storage period.
Zheng NZ; Zhu ZM; Xin QW; Zhang ZH; Miao ZW; Li L; Zhang LL; Wang ZC; Huang YF
Anim Sci J; 2019 Jun; 90(6):757-768. PubMed ID: 30985040
[TBL] [Abstract][Full Text] [Related]
11. Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks.
Kokoszyński D; Arpášová H; Hrnčar C; Żochowska-Kujawska J; Kotowicz M; Sobczak M
Poult Sci; 2020 Feb; 99(2):1232-1240. PubMed ID: 32036972
[TBL] [Abstract][Full Text] [Related]
12. Effect of muscle fiber characteristics on meat quality in fast- and slow-growing ducks.
Huo W; Weng K; Gu T; Zhang Y; Zhang Y; Chen G; Xu Q
Poult Sci; 2021 Aug; 100(8):101264. PubMed ID: 34174572
[TBL] [Abstract][Full Text] [Related]
13. Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.
Damaziak K; Stelmasiak A; Michalczuk M; Wyrwisz J; Moczkowska M; Marcinkowska-Lesiak MM; Niemiec J; Wierzbicka A
Poult Sci; 2016 Sep; 95(9):2186-97. PubMed ID: 27143769
[TBL] [Abstract][Full Text] [Related]
14. Effects of intramuscular fat levels on sensory characteristics of duck breast meat.
Chartrin P; Méteau K; Juin H; Bernadet MD; Guy G; Larzul C; Rémignon H; Mourot J; Duclos MJ; Baéza E
Poult Sci; 2006 May; 85(5):914-22. PubMed ID: 16673772
[TBL] [Abstract][Full Text] [Related]
15. Carcass composition and selected meat quality traits of Pekin ducks from genetic resources flocks.
Kokoszyński D; Wasilewski R; Stęczny K; Kotowicz M; Hrnčar C; Arpášová H
Poult Sci; 2019 Jul; 98(7):3029-3039. PubMed ID: 30815686
[TBL] [Abstract][Full Text] [Related]
16. Effects of Dietary Zinc on Carcass Traits, Meat Quality, Antioxidant Status, and Tissue Zinc Accumulation of Pekin Ducks.
Wen M; Wu B; Zhao H; Liu G; Chen X; Tian G; Cai J; Jia G
Biol Trace Elem Res; 2019 Jul; 190(1):187-196. PubMed ID: 30343482
[TBL] [Abstract][Full Text] [Related]
17. The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis.
Alvarado CZ; Sams AR
Poult Sci; 2000 Sep; 79(9):1364-8. PubMed ID: 11020086
[TBL] [Abstract][Full Text] [Related]
18. Apoptosis during postmortem conditioning and its relationship to duck meat quality.
Zhang M; Wang D; Huang W; Liu F; Zhu Y; Xu W; Cao J
Food Chem; 2013 May; 138(1):96-100. PubMed ID: 23265461
[TBL] [Abstract][Full Text] [Related]
19. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
Park CH; Lee B; Oh E; Kim YS; Choi YM
Poult Sci; 2020 Jun; 99(6):3286-3291. PubMed ID: 32475464
[TBL] [Abstract][Full Text] [Related]
20. Effects of probiotics feeding on meat quality of chicken breast during postmortem storage.
Kim HW; Yan FF; Hu JY; Cheng HW; Kim YH
Poult Sci; 2016 Jun; 95(6):1457-64. PubMed ID: 26944974
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]