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Journal Abstract Search

260 related items for PubMed ID: 11873839

  • 1. Effects of raw broiler breast meat color variation on marination and cooked meat quality.
    Qiao M, Fletcher DL, Smith DP, Northcutt JK.
    Poult Sci; 2002 Feb; 81(2):276-80. PubMed ID: 11873839
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  • 2. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.
    Zhuang H, Bowker B, Samuel D.
    Poult Sci; 2014 Dec; 93(12):3123-9. PubMed ID: 25260524
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  • 3. 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
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  • 5. The relationship of broiler breast color to meat quality and shelf-life.
    Allen CD, Fletcher DL, Northcutt JK, Russell SM.
    Poult Sci; 1998 Feb 01; 77(2):361-6. PubMed ID: 9495506
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  • 6. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat.
    Bowker B, Zhuang H.
    Poult Sci; 2017 Sep 01; 96(9):3482-3488. PubMed ID: 28854744
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  • 7. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
    Maxwell AD, Bowker BC, Zhuang H, Chatterjee D, Adhikari K.
    Poult Sci; 2018 Aug 01; 97(8):2971-2978. PubMed ID: 29762785
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  • 12. 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 01; 89(5):1049-55. PubMed ID: 20371859
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  • 14. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
    U-Chupaj J, Malila Y, Gozzi G, Vannini L, Dellarosa N, Laghi L, Petracci M, Benjakul S, Visessanguan W.
    J Food Sci; 2021 Feb 01; 86(2):319-326. PubMed ID: 33438239
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  • 15. Marination performance of pale broiler breast meat.
    Woelfel RL, Sams AR.
    Poult Sci; 2001 Oct 01; 80(10):1519-22. PubMed ID: 11599713
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  • 16. 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 01; 76(11):1587-90. PubMed ID: 9355155
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  • 17. 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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  • 18. The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat.
    Rimini S, Petracci M, Smith DP.
    Poult Sci; 2014 Aug 01; 93(8):2096-102. PubMed ID: 24902698
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  • 19. Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets.
    Young LL, Buhr RJ.
    Poult Sci; 2000 Jun 01; 79(6):925-7. PubMed ID: 10875778
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  • 20. Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.
    Perlo F, Bonato P, Fabre R, Teira G, Tisocco O.
    J Sci Food Agric; 2012 Aug 15; 92(10):2183-7. PubMed ID: 22318907
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