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PUBMED FOR HANDHELDS

Journal Abstract Search

164 related items for PubMed ID: 10051040

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  • 2. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
    Young LL, Lyon CE.
    Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
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  • 4. Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.
    Perlo F, Bonato P, Fabre R, Teira G, Tisocco O.
    J Sci Food Agric; 2012 Aug 15; 92(10):2183-7. PubMed ID: 22318907
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  • 6. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.
    Zhuang H, Bowker B, Samuel D.
    Poult Sci; 2014 Dec 15; 93(12):3123-9. PubMed ID: 25260524
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  • 7. 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 15; 76(3):552-6. PubMed ID: 9068061
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  • 9. Research note: Functionality of electrically stimulated broiler breast meat.
    Castañeda MP, Hirschler EM, Sams AR.
    Poult Sci; 2005 Mar 15; 84(3):479-81. PubMed ID: 15782918
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  • 14. 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 15; 90(3):671-9. PubMed ID: 21325241
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  • 16. 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 15; 90(8):1293-9. PubMed ID: 20474046
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  • 17. Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat.
    Kahraman T, Bayraktaroglu AG, Vural A, Issa G, Ergun E.
    Poult Sci; 2011 Feb 15; 90(2):486-90. PubMed ID: 21248348
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  • 18. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
    Lopez K, Schilling MW, Armstrong TW, Smith BS, Corzo A.
    Poult Sci; 2012 May 15; 91(5):1186-94. PubMed ID: 22499878
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  • 20. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.
    Kaewthong P, Wattanachant S.
    Poult Sci; 2018 Feb 01; 97(2):701-708. PubMed ID: 29140471
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