252 related articles for article (PubMed ID: 30941405)
21. Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).
Verma AK; Sharma BD; Banerjee R
J Sci Food Agric; 2012 Jul; 92(9):1848-54. PubMed ID: 22511275
[TBL] [Abstract][Full Text] [Related]
22. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
Patsias A; Chouliara I; Badeka A; Savvaidis IN; Kontominas MG
Food Microbiol; 2006 Aug; 23(5):423-9. PubMed ID: 16943033
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
Cofrades S; López-López I; Ruiz-Capillas C; Triki M; Jiménez-Colmenero F
Meat Sci; 2011 Apr; 87(4):373-80. PubMed ID: 21145666
[TBL] [Abstract][Full Text] [Related]
25. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.
Claus JR; Jeong JY
Poult Sci; 2018 Feb; 97(2):667-675. PubMed ID: 29244165
[TBL] [Abstract][Full Text] [Related]
26. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.
Kılıç B; Simşek A; Claus JR; Atılgan E
Meat Sci; 2014 May; 97(1):93-103. PubMed ID: 24553491
[TBL] [Abstract][Full Text] [Related]
27. The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat.
Rimini S; Petracci M; Smith DP
Poult Sci; 2014 Aug; 93(8):2096-102. PubMed ID: 24902698
[TBL] [Abstract][Full Text] [Related]
28. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking.
Murphy RY; Johnson ER; Duncan LK; Clausen EC; Davis MD; March JA
Poult Sci; 2001 Apr; 80(4):508-14. PubMed ID: 11297291
[TBL] [Abstract][Full Text] [Related]
29. Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
Schmidt FC; Fuentes A; Masot R; Alcañiz M; Laurindo JB; Barat JM
Food Sci Technol Int; 2017 Mar; 23(2):110-118. PubMed ID: 27417278
[TBL] [Abstract][Full Text] [Related]
30. Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
Young LL; Buhr RJ; Lyon CE
Poult Sci; 1999 Feb; 78(2):267-71. PubMed ID: 10051040
[TBL] [Abstract][Full Text] [Related]
31. Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products.
Wu YS; Lin YL; Wang SY; Lin D; Chen JW; Chen YC
Poult Sci; 2022 Jun; 101(6):101885. PubMed ID: 35567981
[TBL] [Abstract][Full Text] [Related]
32. Effect of irradiation, packaging, and postirradiation cooking on the thiamin content of chicken meat.
Van Calenberg S; Philips B; Mondelaers W; Van Cleemput O; Huyghebaert A
J Food Prot; 1999 Nov; 62(11):1303-7. PubMed ID: 10571320
[TBL] [Abstract][Full Text] [Related]
33. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
Naveena BM; Khansole PS; Shashi Kumar M; Krishnaiah N; Kulkarni VV; Deepak SJ
Food Sci Technol Int; 2017 Jan; 23(1):75-85. PubMed ID: 27386881
[TBL] [Abstract][Full Text] [Related]
34. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.
Fouladkhah A; Geornaras I; Nychas GJ; Sofos JN
J Food Sci; 2013 Feb; 78(2):M285-9. PubMed ID: 23311403
[TBL] [Abstract][Full Text] [Related]
35. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
Wongwiwat P; Wattanachant S; Siripongvutikorn S
J Sci Food Agric; 2010 Jun; 90(8):1293-9. PubMed ID: 20474046
[TBL] [Abstract][Full Text] [Related]
36. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
[TBL] [Abstract][Full Text] [Related]
37. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
38. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
[TBL] [Abstract][Full Text] [Related]
39. Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content.
Nassar AM; Emam WH
Nahrung; 2002 Jun; 46(3):197-9. PubMed ID: 12108221
[TBL] [Abstract][Full Text] [Related]
40. Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets.
Young LL; Buhr RJ
Poult Sci; 2000 Jun; 79(6):925-7. PubMed ID: 10875778
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]