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Journal Abstract Search

113 related items for PubMed ID: 11190839

  • 41. Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken.
    Jung S, Bae YS, Kim HJ, Jayasena DD, Lee JH, Park HB, Heo KN, Jo C.
    Poult Sci; 2013 Dec; 92(12):3275-82. PubMed ID: 24235239
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  • 43. Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.
    Xing T, Xu Y, Qi J, Xu X, Zhao X.
    Food Chem; 2021 Jun 15; 347():129031. PubMed ID: 33508587
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  • 49. Evolution of pH during immersion of meat protein matrices in acidic marinades.
    Goli T, Bohuon P, Ricci J, Collignan A.
    Meat Sci; 2012 Mar 15; 90(3):618-23. PubMed ID: 22041099
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  • 50. Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study.
    Hamzeh A, Saelee L, Yongsawatdigul J.
    Poult Sci; 2024 Nov 15; 103(11):104153. PubMed ID: 39153267
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  • 51. Transcriptomic analysis of thigh muscle of Lueyang black-bone chicken in free-range and caged feeding.
    Cheng J, Wang L, Wang S, Chen R, Zhang T, Ma H, Lu H, Yuan G.
    Anim Biotechnol; 2023 Nov 15; 34(4):785-795. PubMed ID: 34965837
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  • 53. Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat.
    Lee D, Lee HJ, Jung DY, Kim HJ, Jang A, Jo C.
    Food Res Int; 2022 May 15; 155():111046. PubMed ID: 35400431
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  • 54. Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
    Aliani M, Farmer LJ.
    J Agric Food Chem; 2005 Jul 27; 53(15):6067-72. PubMed ID: 16028997
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  • 55. Tenderisation of spent hen meat using ginger extract.
    Naveena BM, Mendiratta SK.
    Br Poult Sci; 2001 Jul 27; 42(3):344-9. PubMed ID: 11469554
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  • 56. Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation.
    Miller DK, Acevedo NC, Lonergan SM, Sebranek JG, Tarté R.
    Food Chem; 2020 Mar 01; 307():125557. PubMed ID: 31644981
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  • 57. Prediction of the time evolution of pH in meat.
    Hamoen JR, Vollebregt HM, van der Sman RG.
    Food Chem; 2013 Dec 01; 141(3):2363-72. PubMed ID: 23870969
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  • 58. Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants.
    Wang H, Wu J, Betti M.
    Food Chem; 2013 Aug 15; 139(1-4):710-9. PubMed ID: 23561165
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  • 59. Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products.
    Veeramuthu GJ, Booren AM, Smith DM.
    Poult Sci; 1997 Apr 15; 76(4):642-8. PubMed ID: 9106894
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  • 60. Elimination of vegetable proteins in meat products by direct determination of muscle protein.
    Herrmann C, Thoma H, Kotter L.
    Ann Nutr Aliment; 1977 Apr 15; 31(2):255-7. PubMed ID: 907281
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