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Journal Abstract Search

222 related items for PubMed ID: 20634532

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

  • 2. 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; 86(2):319-326. PubMed ID: 33438239
    [Abstract] [Full Text] [Related]

  • 3. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
    Bowker B, Liu M, Callahan J, Solomon M.
    J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP, Young LL.
    Poult Sci; 2007 Dec 01; 86(12):2666-70. PubMed ID: 18029814
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  • 8. 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 01; 83(1):101-8. PubMed ID: 14761091
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  • 9. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.
    Sengun IY, Yildiz Turp G, Cicek SN, Avci T, Ozturk B, Kilic G.
    Int J Food Microbiol; 2021 Jan 02; 336():108904. PubMed ID: 33129004
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.
    Khiari Z, Omana DA, Pietrasik Z, Betti M.
    J Food Sci; 2013 Jul 02; 78(7):S1069-75. PubMed ID: 23772877
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  • 11. Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
    Sanchez-Peña AG, Alvarado CZ.
    Poult Sci; 2013 Sep 02; 92(9):2404-10. PubMed ID: 23960124
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  • 14. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken.
    Aguirre ME, Owens CM, Miller RK, Alvarado CZ.
    Poult Sci; 2018 Apr 01; 97(4):1456-1461. PubMed ID: 29438548
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  • 15. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
    Lesiak MT, Olson DG, Lesiak CA, Ahn DU.
    Poult Sci; 1997 Mar 01; 76(3):552-6. PubMed ID: 9068061
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  • 16. Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
    Young LL, Buhr RJ, Lyon CE.
    Poult Sci; 1999 Feb 01; 78(2):267-71. PubMed ID: 10051040
    [Abstract] [Full Text] [Related]

  • 17. 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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  • 19. 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 01; 81(2):276-80. PubMed ID: 11873839
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  • 20. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
    Lopez K, Schilling MW, Armstrong TW, Smith BS, Corzo A.
    Poult Sci; 2012 May 01; 91(5):1186-94. PubMed ID: 22499878
    [Abstract] [Full Text] [Related]

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