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Journal Abstract Search

222 related items for PubMed ID: 10824969

  • 1. 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
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  • 8. Broiler breast meat color variation, pH, and texture.
    Fletcher DL.
    Poult Sci; 1999 Sep; 78(9):1323-7. PubMed ID: 10515366
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  • 9. Variation in the colour of broiler breast fillets in the UK.
    Wilkins LJ, Brown SN, Phillips AJ, Warriss PD.
    Br Poult Sci; 2000 Jul; 41(3):308-12. PubMed ID: 11081425
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  • 10. Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state1.
    Bowker B, Zhuang H.
    Poult Sci; 2019 Nov 01; 98(11):6170-6176. PubMed ID: 31287889
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  • 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 01; 9(4):728-34. PubMed ID: 25500004
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  • 13. Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets.
    Zhuang H, Bowker BC, Buhr RJ, Bourassa DV, Kiepper BH.
    Poult Sci; 2013 May 01; 92(5):1393-9. PubMed ID: 23571351
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  • 16. 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 01; 100(8):101212. PubMed ID: 34225199
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  • 17. Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
    Sanchez-Peña AG, Alvarado CZ.
    Poult Sci; 2013 Sep 01; 92(9):2404-10. PubMed ID: 23960124
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  • 20. Tenderization of hot-boned broiler breast meat by clamping during chilling.
    Cason JA, Lyon CE, Dickens JA.
    Poult Sci; 2002 Jan 01; 81(1):121-5. PubMed ID: 11885891
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