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Journal Abstract Search

158 related items for PubMed ID: 10515366

  • 1. Broiler breast meat color variation, pH, and texture.
    Fletcher DL.
    Poult Sci; 1999 Sep; 78(9):1323-7. PubMed ID: 10515366
    [Abstract] [Full Text] [Related]

  • 2. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity.
    Qiao M, Fletcher DL, Smith DP, Northcutt JK.
    Poult Sci; 2001 May; 80(5):676-80. PubMed ID: 11372721
    [Abstract] [Full Text] [Related]

  • 3. The relationship of broiler breast meat color and pH to shelf-life and odor development.
    Allen CD, Russell SM, Fletcher DL.
    Poult Sci; 1997 Jul; 76(7):1042-6. PubMed ID: 9200242
    [Abstract] [Full Text] [Related]

  • 4. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
    Zhuang H, Savage EM.
    Poult Sci; 2010 May; 89(5):1049-55. PubMed ID: 20371859
    [Abstract] [Full Text] [Related]

  • 5. The relationship of broiler breast color to meat quality and shelf-life.
    Allen CD, Fletcher DL, Northcutt JK, Russell SM.
    Poult Sci; 1998 Feb; 77(2):361-6. PubMed ID: 9495506
    [Abstract] [Full Text] [Related]

  • 6. Color variation and characterization of broiler breast meat during processing in Italy.
    Petracci M, Betti M, Bianchi M, Cavani C.
    Poult Sci; 2004 Dec; 83(12):2086-92. PubMed ID: 15615025
    [Abstract] [Full Text] [Related]

  • 7. Physical and functional properties of intact and ground pale broiler breast meat.
    Bianchi M, Fletcher DL, Smith DP.
    Poult Sci; 2005 May; 84(5):803-8. PubMed ID: 15913194
    [Abstract] [Full Text] [Related]

  • 8. Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.
    Mehaffey JM, Pradhan SP, Meullenet JF, Emmert JL, McKee SR, Owens CM.
    Poult Sci; 2006 May; 85(5):902-8. PubMed ID: 16673770
    [Abstract] [Full Text] [Related]

  • 9. The relationship of raw broiler breast meat color and pH to cooked meat color and pH.
    Fletcher DL, Qiao M, Smith DP.
    Poult Sci; 2000 May; 79(5):784-8. PubMed ID: 10824969
    [Abstract] [Full Text] [Related]

  • 10. 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; 93(12):3123-9. PubMed ID: 25260524
    [Abstract] [Full Text] [Related]

  • 11. Effects of raw broiler breast meat color variation on marination and cooked meat quality.
    Qiao M, Fletcher DL, Smith DP, Northcutt JK.
    Poult Sci; 2002 Feb; 81(2):276-80. PubMed ID: 11873839
    [Abstract] [Full Text] [Related]

  • 12. The relationship between raw broiler breast meat color and composition.
    Qiao M, Fletcher DL, Northcutt JK, Smith DP.
    Poult Sci; 2002 Mar; 81(3):422-7. PubMed ID: 11902421
    [Abstract] [Full Text] [Related]

  • 13. Effects of broiler breast meat thickness and background on color measurements.
    Bianchi M, Fletcher DL.
    Poult Sci; 2002 Nov; 81(11):1766-9. PubMed ID: 12455607
    [Abstract] [Full Text] [Related]

  • 14. Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers.
    Brewer VB, Kuttappan VA, Emmert JL, Meullenet JF, Owens CM.
    Poult Sci; 2012 Jan; 91(1):248-54. PubMed ID: 22184451
    [Abstract] [Full Text] [Related]

  • 15. Relationship between muscle exudate protein composition and broiler breast meat quality.
    Bowker BC, Zhuang H.
    Poult Sci; 2013 May; 92(5):1385-92. PubMed ID: 23571350
    [Abstract] [Full Text] [Related]

  • 16. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens.
    Petracci M, Fletcher DL, Northcutt JK.
    Poult Sci; 2001 May; 80(5):670-5. PubMed ID: 11372720
    [Abstract] [Full Text] [Related]

  • 17. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant.
    Woelfel RL, Owens CM, Hirschler EM, Martinez-Dawson R, Sams AR.
    Poult Sci; 2002 Apr; 81(4):579-84. PubMed ID: 11989759
    [Abstract] [Full Text] [Related]

  • 18. Marination performance of pale broiler breast meat.
    Woelfel RL, Sams AR.
    Poult Sci; 2001 Oct; 80(10):1519-22. PubMed ID: 11599713
    [Abstract] [Full Text] [Related]

  • 19. Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat.
    McNeal WD, Fletcher DL.
    Poult Sci; 2003 Aug; 82(8):1352-5. PubMed ID: 12943309
    [Abstract] [Full Text] [Related]

  • 20. Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.
    Zhuang H, Savage EM, Lawrence K.
    Poult Sci; 2010 Aug; 89(8):1737-43. PubMed ID: 20634531
    [Abstract] [Full Text] [Related]

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