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Journal Abstract Search

730 related items for PubMed ID: 18460125

  • 21. 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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  • 22. 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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  • 23. Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens.
    Zhang L, Huang H, Wang P, Xing T, Xu X.
    Poult Sci; 2020 Mar 15; 99(3):1744-1749. PubMed ID: 32115041
    [Abstract] [Full Text] [Related]

  • 24. Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
    Van Hekken DL, Tunick MH, Park YW.
    J Dairy Sci; 2005 Jun 15; 88(6):1966-72. PubMed ID: 15905426
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  • 25. Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses.
    Perumalla AV, Saha A, Lee Y, Meullenet JF, Owens CM.
    Poult Sci; 2011 Mar 15; 90(3):671-9. PubMed ID: 21325241
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  • 26. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies.
    Tijare VV, Yang FL, Kuttappan VA, Alvarado CZ, Coon CN, Owens CM.
    Poult Sci; 2016 Sep 01; 95(9):2167-73. PubMed ID: 27081195
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  • 27. Early postmortem carcass trim effects on the tenderness of broiler breast fillets.
    Castañeda MP, Hirschler EM, Sams AR.
    Poult Sci; 2005 Jun 01; 84(6):951-4. PubMed ID: 15971536
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  • 28. 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 01; 92(11):3003-9. PubMed ID: 24135605
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  • 29. Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases.
    Skarovsky CJ, Sams AR.
    Br Poult Sci; 1999 Dec 01; 40(5):622-5. PubMed ID: 10670674
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  • 30. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets.
    Alizadeh E, Chapleau N, de Lamballerie M, Lebail A.
    J Food Sci; 2007 Jun 01; 72(5):E279-84. PubMed ID: 17995727
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  • 31. Small bird programs: effect of phase-feeding, strain, sex, and debone time on meat quality of broilers.
    Brewer VB, Emmert JL, Meullenet JF, Owens CM.
    Poult Sci; 2012 Feb 01; 91(2):499-504. PubMed ID: 22252365
    [Abstract] [Full Text] [Related]

  • 32. Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.
    Lee YS, Youm G, Owens CM, Meullenet JF.
    J Food Sci; 2011 Oct 01; 76(8):S478-84. PubMed ID: 22417605
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  • 33. Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
    Bigelow W, Lee CM.
    J Food Sci; 2007 Jan 01; 72(1):C056-64. PubMed ID: 17995873
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  • 34. Refrigeration and freeze-thaw effects on broiler fillets having extreme L* values.
    Galobart J, Moran ET.
    Poult Sci; 2004 Aug 01; 83(8):1433-9. PubMed ID: 15339021
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  • 35. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.
    Hager TJ, Howard LR, Prior RL.
    J Agric Food Chem; 2008 Feb 13; 56(3):689-95. PubMed ID: 18211025
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  • 36. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2010 Apr 13; 84(4):662-9. PubMed ID: 20374840
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  • 37. Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.
    Zhuang H, Savage EM.
    Poult Sci; 2009 Jan 13; 88(1):214-20. PubMed ID: 19096076
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  • 38. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major.
    Zhuang H, Bowker B.
    Poult Sci; 2018 Dec 01; 97(12):4458-4461. PubMed ID: 29982812
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  • 39. Consumer acceptance of broiler breast fillets marinated with varying levels of salt.
    Saha A, Lee Y, Meullenet JF, Owens CM.
    Poult Sci; 2009 Feb 01; 88(2):415-23. PubMed ID: 19151357
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  • 40. Impact of white striping on functionality attributes of broiler breast meat1.
    Bowker B, Zhuang H.
    Poult Sci; 2016 Aug 01; 95(8):1957-65. PubMed ID: 27190107
    [Abstract] [Full Text] [Related]

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