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Journal Abstract Search

136 related items for PubMed ID: 10404688

  • 1. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions.
    Xiong YL, Kupski DR.
    Poult Sci; 1999 Jul; 78(7):1053-9. PubMed ID: 10404688
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  • 5. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
    U-Chupaj J, Malila Y, Gozzi G, Vannini L, Dellarosa N, Laghi L, Petracci M, Benjakul S, Visessanguan W.
    J Food Sci; 2021 Feb; 86(2):319-326. PubMed ID: 33438239
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  • 12. 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
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  • 14. The use of sodium bicarbonate for marination of broiler breast meat.
    Petracci M, Laghi L, Rocculi P, Rimini S, Panarese V, Cremonini MA, Cavani C.
    Poult Sci; 2012 Feb; 91(2):526-34. PubMed ID: 22252368
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  • 16. The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.
    Moeini R, Zamindar N, Aarabi Najvani F.
    Food Sci Technol Int; 2024 Mar; 30(2):137-148. PubMed ID: 36384295
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  • 18. Water properties and marinade uptake in broiler pectoralis major with the woody breast condition.
    Zhang J, Bowker B, Yang Y, Pang B, Yu X, Tasoniero G, Zhuang H.
    Food Chem; 2022 Oct 15; 391():133230. PubMed ID: 35598391
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  • 20. Influence of color on dielectric properties of marinated poultry breast meat.
    Samuel D, Trabelsi S.
    Poult Sci; 2012 Aug 15; 91(8):2011-6. PubMed ID: 22802198
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