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Journal Abstract Search

222 related items for PubMed ID: 10824969

  • 21. 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]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. 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 01; 95(10):2449-54. PubMed ID: 27418659
    [Abstract] [Full Text] [Related]

  • 24. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
    Holownia K, Chinnan MS, Reynolds AE, Koehler PE.
    Poult Sci; 2003 Jun 01; 82(6):1049-59. PubMed ID: 12817464
    [Abstract] [Full Text] [Related]

  • 25. The influence of the season and market class of broiler chickens on breast meat quality traits.
    Bianchi M, Petracci M, Sirri F, Folegatti E, Franchini A, Meluzzi A.
    Poult Sci; 2007 May 01; 86(5):959-63. PubMed ID: 17435032
    [Abstract] [Full Text] [Related]

  • 26. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.
    Desai MA, Jackson V, Zhai W, Suman SP, Nair MN, Beach CM, Schilling MW.
    Poult Sci; 2016 Nov 01; 95(11):2696-2706. PubMed ID: 27418663
    [Abstract] [Full Text] [Related]

  • 27. 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 01; 91(6):1489-95. PubMed ID: 22582311
    [Abstract] [Full Text] [Related]

  • 28. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.
    Zhuang H, Savage EM.
    Poult Sci; 2013 Nov 01; 92(11):3003-9. PubMed ID: 24135605
    [Abstract] [Full Text] [Related]

  • 29. 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 01; 80(5):670-5. PubMed ID: 11372720
    [Abstract] [Full Text] [Related]

  • 30. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat.
    Young LL, Northcutt JK, Lyon CE.
    Poult Sci; 1996 May 01; 75(5):677-81. PubMed ID: 8722918
    [Abstract] [Full Text] [Related]

  • 31. Influence of preslaughter stunning on turkey breast muscle quality.
    Northcutt JK, Buhr RJ, Young LL.
    Poult Sci; 1998 Mar 01; 77(3):487-92. PubMed ID: 9521465
    [Abstract] [Full Text] [Related]

  • 32. The influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat color.
    Bianchi M, Petracci M, Cavani C.
    Poult Sci; 2006 Jan 01; 85(1):123-8. PubMed ID: 16493955
    [Abstract] [Full Text] [Related]

  • 33. 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 01; 100(6):101123. PubMed ID: 33957392
    [Abstract] [Full Text] [Related]

  • 34. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP, Young LL.
    Poult Sci; 2007 Dec 01; 86(12):2666-70. PubMed ID: 18029814
    [Abstract] [Full Text] [Related]

  • 35. Relationship between muscle exudate protein composition and broiler breast meat quality.
    Bowker BC, Zhuang H.
    Poult Sci; 2013 May 01; 92(5):1385-92. PubMed ID: 23571350
    [Abstract] [Full Text] [Related]

  • 36. 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 01; 97(8):2966-2970. PubMed ID: 29757417
    [Abstract] [Full Text] [Related]

  • 37. 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 01; 82(8):1352-5. PubMed ID: 12943309
    [Abstract] [Full Text] [Related]

  • 38. Effects of broiler breast meat thickness and background on color measurements.
    Bianchi M, Fletcher DL.
    Poult Sci; 2002 Nov 01; 81(11):1766-9. PubMed ID: 12455607
    [Abstract] [Full Text] [Related]

  • 39. Relating induced in situ conditions of raw chicken breast meat to pinking.
    Holownia K, Chinnan MS, Reynolds AE, Davis JW.
    Poult Sci; 2004 Jan 01; 83(1):109-18. PubMed ID: 14761092
    [Abstract] [Full Text] [Related]

  • 40. Incidence of broiler breast myopathies at 2 different ages and its impact on selected raw meat quality parameters.
    Kuttappan VA, Owens CM, Coon C, Hargis BM, Vazquez-Añon M.
    Poult Sci; 2017 Aug 01; 96(8):3005-3009. PubMed ID: 28431094
    [Abstract] [Full Text] [Related]

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