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Journal Abstract Search

126 related items for PubMed ID: 15339027

  • 1. 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; 83(8):1467-74. PubMed ID: 15339027
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  • 3. Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study.
    Liu Y, Lyon BG, Windham WR, Realini CE, Pringle TD, Duckett S.
    Meat Sci; 2003 Nov; 65(3):1107-15. PubMed ID: 22063693
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  • 4. Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits.
    De Marchi M, Penasa M, Battagin M, Zanetti E, Pulici C, Cassandro M.
    Poult Sci; 2011 Jul; 90(7):1594-9. PubMed ID: 21673177
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  • 5. Predicting pork quality using Vis/NIR spectroscopy.
    Balage JM, da Luz E Silva S, Gomide CA, Bonin Mde N, Figueira AC.
    Meat Sci; 2015 Oct; 108():37-43. PubMed ID: 26021598
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  • 6. 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
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  • 7. Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy.
    Yang Y, Zhuang H, Yoon SC, Wang W, Jiang H, Jia B.
    Food Chem; 2018 Apr 01; 244():184-189. PubMed ID: 29120769
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  • 9. Visible-near-infrared spectroscopy to predict water-holding capacity in normal and pale broiler breast meat.
    Samuel D, Park B, Sohn M, Wicker L.
    Poult Sci; 2011 Apr 01; 90(4):914-21. PubMed ID: 21406380
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  • 13. 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 01; 88(6):1282-91. PubMed ID: 19439641
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  • 15. 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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  • 16. Field testing of a system for online classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
    Shackelford SD, Wheeler TL, King DA, Koohmaraie M.
    J Anim Sci; 2012 Mar 01; 90(3):978-88. PubMed ID: 22064739
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  • 18. 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
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