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.
110 related articles for article (PubMed ID: 3658890)
1. Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens. Prusa KJ; Lonergan MM Poult Sci; 1987 Jun; 66(6):990-4. PubMed ID: 3658890 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. Quality characteristics, cholesterol, and sodium content of turkey as affected by conventional, convection, and microwave heating. Prusa KJ; Hughes KV Poult Sci; 1986 May; 65(5):940-8. PubMed ID: 3725727 [TBL] [Abstract][Full Text] [Related]
4. Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat. Omojola AB; Ahmed SA; Attoh-Kotoku V; Wogar GS J Sci Food Agric; 2015 Jan; 95(1):98-102. PubMed ID: 24723485 [TBL] [Abstract][Full Text] [Related]
5. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major. Zhuang H; Bowker B Poult Sci; 2018 Dec; 97(12):4458-4461. PubMed ID: 29982812 [TBL] [Abstract][Full Text] [Related]
6. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition. Bowker BC; Maxwell AD; Zhuang H; Adhikari K Poult Sci; 2018 Aug; 97(8):2966-2970. PubMed ID: 29757417 [TBL] [Abstract][Full Text] [Related]
7. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Zhang J; Zhuang H; Bowker B; Stelzleni AM; Yang Y; Pang B; Gao Y; Thippareddi H Poult Sci; 2021 Jun; 100(6):101123. PubMed ID: 33957392 [TBL] [Abstract][Full Text] [Related]
8. Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition. Chatterjee D; Zhuang H; Bowker BC; Rincon AM; Sanchez-Brambila G Poult Sci; 2016 Oct; 95(10):2449-54. PubMed ID: 27418659 [TBL] [Abstract][Full Text] [Related]
9. Beef patty composition: effects of fat content and cooking method. Berry BW; Leddy K J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Use of blade tenderization to improve wooden breast meat texture2. Tasoniero G; Bowker B; Stelzleni A; Zhuang H; Rigdon M; Thippareddi H Poult Sci; 2019 Sep; 98(9):4204-4211. PubMed ID: 30939195 [TBL] [Abstract][Full Text] [Related]
12. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. Mudalal S; Lorenzi M; Soglia F; Cavani C; Petracci M Animal; 2015 Apr; 9(4):728-34. PubMed ID: 25500004 [TBL] [Abstract][Full Text] [Related]
13. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking. Du M; Hur SJ; Ahn DU Meat Sci; 2002 May; 61(1):49-54. PubMed ID: 22063912 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail. Smith DP; Northcutt JK; Steinberg EL Poult Sci; 2012 Jun; 91(6):1489-95. PubMed ID: 22582311 [TBL] [Abstract][Full Text] [Related]
16. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values. Galobart J; Moran ET Poult Sci; 2004 Dec; 83(12):2093-7. PubMed ID: 15615026 [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. Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition. Hsu KY; Chen BH Food Res Int; 2020 May; 131():109004. PubMed ID: 32247473 [TBL] [Abstract][Full Text] [Related]
19. Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique. Gál R; Kameník J; Salek RN; Polášek Z; Macharáčková B; Valenta T; Haruštiaková D; Vinter Š Poult Sci; 2022 Jul; 101(7):101923. PubMed ID: 35679669 [TBL] [Abstract][Full Text] [Related]
20. Chemistry in the kitchen. Making ground meat more healthful. Small DM; Oliva C; Tercyak A N Engl J Med; 1991 Jan; 324(2):73-7. PubMed ID: 1984186 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]