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113 related items for PubMed ID: 11190839

  • 21. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
    Nurkhoeriyati T, Huda N, Ahmad R.
    J Food Sci; 2011; 76(1):S48-55. PubMed ID: 21535715
    [Abstract] [Full Text] [Related]

  • 22. Postmortem degradation of desmin and calpain in breast and leg and thigh muscles from Taiwan black-feathered country chickens.
    Chang YS, Chou RG.
    J Sci Food Agric; 2010 Dec; 90(15):2664-8. PubMed ID: 20737544
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  • 23. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy.
    Böcker U, Ofstad R, Bertram HC, Egelandsdal B, Kohler A.
    J Agric Food Chem; 2006 Sep 06; 54(18):6733-40. PubMed ID: 16939333
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  • 24. Determination of the fluoroquinolone enrofloxacin in edible chicken muscle by supercritical fluid extraction and liquid chromatography with fluorescence detection.
    Shim JH, Shen JY, Kim MR, Lee CJ, Kim IS.
    J Agric Food Chem; 2003 Dec 17; 51(26):7528-32. PubMed ID: 14664502
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  • 25. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
    Brannan RG.
    J Food Sci; 2008 Jan 17; 73(1):C36-40. PubMed ID: 18211347
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  • 26. Effect of postmortem storage on activity of mu- and m-calpain in five bovine muscles.
    Camou JP, Marchello JA, Thompson VF, Mares SW, Goll DE.
    J Anim Sci; 2007 Oct 17; 85(10):2670-81. PubMed ID: 17565059
    [Abstract] [Full Text] [Related]

  • 27. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.
    Xia X, Kong B, Xiong Y, Ren Y.
    Meat Sci; 2010 Jul 17; 85(3):481-6. PubMed ID: 20416818
    [Abstract] [Full Text] [Related]

  • 28. Adenosine monophosphate-activated protein kinase involved in variations of muscle glycogen and breast meat quality between lean and fat chickens.
    Sibut V, Le Bihan-Duval E, Tesseraud S, Godet E, Bordeau T, Cailleau-Audouin E, Chartrin P, Duclos MJ, Berri C.
    J Anim Sci; 2008 Nov 17; 86(11):2888-96. PubMed ID: 18599665
    [Abstract] [Full Text] [Related]

  • 29. Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties.
    Stevenson CD, Liu W, Lanier TC.
    J Agric Food Chem; 2012 Oct 10; 60(40):10111-7. PubMed ID: 22973804
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  • 30. Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
    Jafarpour A, Gorczyca EM.
    J Food Sci; 2008 Nov 10; 73(9):E415-24. PubMed ID: 19021796
    [Abstract] [Full Text] [Related]

  • 31. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens.
    Berri C, Le Bihan-Duval E, Debut M, Santé-Lhoutellier V, Baéza E, Gigaud V, Jégo Y, Duclos MJ.
    J Anim Sci; 2007 Aug 10; 85(8):2005-11. PubMed ID: 17431054
    [Abstract] [Full Text] [Related]

  • 32. The effects of high salt and low pH on the water-holding of meat.
    Puolanne E, Peltonen J.
    Meat Sci; 2013 Feb 10; 93(2):167-70. PubMed ID: 23021628
    [Abstract] [Full Text] [Related]

  • 33. Content and distribution of different phosphorus forms in broiler chickens.
    Li XK, Wang JZ, Zhang CH, Li X, Tang CH.
    J Anim Physiol Anim Nutr (Berl); 2016 Apr 10; 100(2):271-8. PubMed ID: 26189915
    [Abstract] [Full Text] [Related]

  • 34. An evaluation of the effect of repeated doses of oral activated charcoal on the depletion of enrofloxacin residual levels in chicken breast muscles.
    Abd El-Aty AM, Choi JH, Park JH, Shim JH.
    Berl Munch Tierarztl Wochenschr; 2007 Apr 10; 120(5-6):210-4. PubMed ID: 17555041
    [Abstract] [Full Text] [Related]

  • 35. Effect of some factors used to the chicken meat preservation and processing on the protease activity.
    Przysiezna E, Skrabka-Blotnicka T.
    Nahrung; 1996 Aug 10; 40(4):200-5. PubMed ID: 8810084
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  • 36. Effects of pH on the functional properties of chicken muscle proteins- modified waxy cornstarch blends.
    Zhang Q, Noryati I, Cheng LH.
    J Food Sci; 2008 Mar 10; 73(2):E82-7. PubMed ID: 18298729
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  • 37. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
    Anema SG, Lee SK, Lowe EK, Klostermeyer H.
    J Agric Food Chem; 2004 Jan 28; 52(2):337-43. PubMed ID: 14733518
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  • 38. Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses.
    Xiong YL, Cantor AH, Pescatore AJ, Blanchard SP, Straw ML.
    Poult Sci; 1993 Mar 28; 72(3):583-8. PubMed ID: 8464797
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  • 39. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle.
    Liu Z, Xiong YL, Chen J.
    J Agric Food Chem; 2010 Oct 13; 58(19):10697-704. PubMed ID: 20806938
    [Abstract] [Full Text] [Related]

  • 40. Alkali-aided protein extraction from chicken dark meat: textural properties and color characteristics of recovered proteins.
    Omana DA, Moayedi V, Xu Y, Betti M.
    Poult Sci; 2010 May 13; 89(5):1056-64. PubMed ID: 20371860
    [Abstract] [Full Text] [Related]

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