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Journal Abstract Search

231 related items for PubMed ID: 14761091

  • 1. Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.
    Liu Y, Lyon BG, Windham WR, Lyon CE, Savage EM.
    Poult Sci; 2004 Jan; 83(1):101-8. PubMed ID: 14761091
    [Abstract] [Full Text] [Related]

  • 2. Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.
    Zhuang H, Savage EM, Lawrence K.
    Poult Sci; 2010 Aug; 89(8):1737-43. PubMed ID: 20634531
    [Abstract] [Full Text] [Related]

  • 3. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.
    Zhuang H, Savage EM, Smith DP, Berrang ME.
    Poult Sci; 2009 Jun; 88(6):1282-91. PubMed ID: 19439641
    [Abstract] [Full Text] [Related]

  • 4. The effects of low-atmosphere stunning and deboning time on broiler breast meat quality.
    Battula V, Schilling MW, Vizzier-Thaxton Y, Behrends JM, Williams JB, Schmidt TB.
    Poult Sci; 2008 Jun; 87(6):1202-10. PubMed ID: 18493012
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times.
    Tasoniero G, Bowker B, Zhuang H.
    Poult Sci; 2020 Aug; 99(8):4096-4099. PubMed ID: 32731997
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C.
    Brambila GS, Bowker BC, Chatterjee D, Zhuang H.
    Poult Sci; 2018 May 01; 97(5):1762-1767. PubMed ID: 29471459
    [Abstract] [Full Text] [Related]

  • 9. The effects of low atmosphere stunning and deboning time on broiler breast meat quality.
    Schilling MW, Radhakrishnan V, Vizzier-Thaxton Y, Christensen K, Joseph P, Williams JB, Schmidt TB.
    Poult Sci; 2012 Dec 01; 91(12):3214-22. PubMed ID: 23155033
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 85(5):902-8. PubMed ID: 16673770
    [Abstract] [Full Text] [Related]

  • 12. On the quality of commercial boneless skinless broiler breast meat.
    Lee YS, Owens CM, Meullenet JF.
    J Food Sci; 2008 Aug 01; 73(6):S253-61. PubMed ID: 19241568
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.
    Zhuang H, Savage EM.
    Poult Sci; 2009 Jan 01; 88(1):214-20. PubMed ID: 19096076
    [Abstract] [Full Text] [Related]

  • 15. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition.
    Brambila GS, Chatterjee D, Bowker B, Zhuang H.
    Poult Sci; 2017 Sep 01; 96(9):3489-3494. PubMed ID: 28637284
    [Abstract] [Full Text] [Related]

  • 16. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.
    Bowker BC, Callahan JA, Solomon MB.
    Poult Sci; 2010 Aug 01; 89(8):1744-9. PubMed ID: 20634532
    [Abstract] [Full Text] [Related]

  • 17. Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.
    Saha A, Perumalla AV, Lee Y, Meullenet JF, Owens CM.
    Poult Sci; 2009 Jun 01; 88(6):1250-6. PubMed ID: 19439637
    [Abstract] [Full Text] [Related]

  • 18. Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy.
    Liu Y, Lyon BG, Windham WR, Lyon CE, Savage EM.
    Poult Sci; 2004 Aug 01; 83(8):1467-74. PubMed ID: 15339027
    [Abstract] [Full Text] [Related]

  • 19. Differences in textural properties of cooked caponized and broiler chicken breast meat.
    U-Chupaj J, Malila Y, Gamonpilas C, Kijroongrojana K, Petracci M, Benjakul S, Visessanguan W.
    Poult Sci; 2017 Jul 01; 96(7):2491-2500. PubMed ID: 28339836
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 93(12):3123-9. PubMed ID: 25260524
    [Abstract] [Full Text] [Related]

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