315 related articles for article (PubMed ID: 27744716)
1. Influences of end-point heating temperature on the quality attributes of chicken meat.
Chumngoen W; Chen CF; Chen HY; Tan FJ
Br Poult Sci; 2016 Dec; 57(6):740-750. PubMed ID: 27744716
[TBL] [Abstract][Full Text] [Related]
2. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.
Chumngoen W; Tan FJ
Asian-Australas J Anim Sci; 2015 Jul; 28(7):1028-37. PubMed ID: 26104409
[TBL] [Abstract][Full Text] [Related]
3. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.
Chumngoen W; Chen CF; Tan FJ
Anim Sci J; 2018 Jan; 89(1):193-201. PubMed ID: 28840955
[TBL] [Abstract][Full Text] [Related]
4. Differences in textural properties of cooked caponized and broiler chicken breast meat.
U-Chupaj J; Malila Y; Gamonpilas C; Kijroongrojana K; Petracci M; Benjakul S; Visessanguan W
Poult Sci; 2017 Jul; 96(7):2491-2500. PubMed ID: 28339836
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens.
Katemala S; Molee A; Thumanu K; Yongsawatdigul J
Poult Sci; 2023 Aug; 102(8):102754. PubMed ID: 37276701
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.
Desai MA; Jackson V; Zhai W; Suman SP; Nair MN; Beach CM; Schilling MW
Poult Sci; 2016 Nov; 95(11):2696-2706. PubMed ID: 27418663
[TBL] [Abstract][Full Text] [Related]
9. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature.
Sun X; Giampietro-Ganeco A; Mueller A; Maynard CJ; Caldas-Cueva JP; Owens CM
Poult Sci; 2021 Aug; 100(8):101212. PubMed ID: 34225199
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
Maxwell AD; Bowker BC; Zhuang H; Chatterjee D; Adhikari K
Poult Sci; 2018 Aug; 97(8):2971-2978. PubMed ID: 29762785
[TBL] [Abstract][Full Text] [Related]
12. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.
Chumngoen W; Chen HY; Tan FJ
Anim Sci J; 2016 Dec; 87(12):1536-1544. PubMed ID: 26990503
[TBL] [Abstract][Full Text] [Related]
13. Relationship between pectoralis major muscle histology and quality traits of chicken meat.
Mazzoni M; Petracci M; Meluzzi A; Cavani C; Clavenzani P; Sirri F
Poult Sci; 2015 Jan; 94(1):123-30. PubMed ID: 25577799
[TBL] [Abstract][Full Text] [Related]
14. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.
Mudalal S; Babini E; Cavani C; Petracci M
Poult Sci; 2014 Aug; 93(8):2108-16. PubMed ID: 24902697
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers.
Rajkumar U; Muthukumar M; Haunshi S; Niranjan M; Raju MV; Rama Rao SV; Chatterjee RN
Br Poult Sci; 2016 Jun; 57(3):339-47. PubMed ID: 27058815
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Microstructure, texture and colour development during crust formation on whole muscle chicken fillets.
Barbut S
Br Poult Sci; 2013; 54(2):176-82. PubMed ID: 23647180
[TBL] [Abstract][Full Text] [Related]
19. Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens.
Delles RM; Xiong YL; True AD; Ao T; Dawson KA
Br Poult Sci; 2015; 56(3):304-14. PubMed ID: 25854630
[TBL] [Abstract][Full Text] [Related]
20. Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping.
Sanchez Brambila G; Bowker BC; Zhuang H
Poult Sci; 2016 Oct; 95(10):2472-6. PubMed ID: 27143761
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]