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Journal Abstract Search

181 related items for PubMed ID: 11441850

  • 1. Influence of age and postchill carcass aging duration on chicken breast fillet quality.
    Northcutt JK, Buhr RJ, Young LL, Lyon CE, Ware GO.
    Poult Sci; 2001 Jun; 80(6):808-12. PubMed ID: 11441850
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  • 2. Tenderization of hot-boned broiler breast meat by clamping during chilling.
    Cason JA, Lyon CE, Dickens JA.
    Poult Sci; 2002 Jan; 81(1):121-5. PubMed ID: 11885891
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  • 3. 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
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  • 4. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
    Young LL, Lyon CE.
    Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
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  • 8. 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; 100(8):101212. PubMed ID: 34225199
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  • 14. 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; 92(11):3003-9. PubMed ID: 24135605
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  • 15. 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; 92(5):1393-9. PubMed ID: 23571351
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  • 17. 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
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  • 18. Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.
    Zhuang H, Savage EM.
    Poult Sci; 2009 Jan; 88(1):214-20. PubMed ID: 19096076
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  • 20. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP, Young LL.
    Poult Sci; 2007 Dec; 86(12):2666-70. PubMed ID: 18029814
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