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239 related items for PubMed ID: 22582311

  • 1. Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail.
    Smith DP, Northcutt JK, Steinberg EL.
    Poult Sci; 2012 Jun; 91(6):1489-95. PubMed ID: 22582311
    [Abstract] [Full Text] [Related]

  • 2. A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value.
    Husak RL, Sebranek JG, Bregendahl K.
    Poult Sci; 2008 Nov; 87(11):2367-76. PubMed ID: 18931189
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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]

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

  • 6. Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
    Sanchez-Peña AG, Alvarado CZ.
    Poult Sci; 2013 Sep; 92(9):2404-10. PubMed ID: 23960124
    [Abstract] [Full Text] [Related]

  • 7. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat.
    Zhuang H, Savage EM.
    Poult Sci; 2012 Jul; 91(7):1695-702. PubMed ID: 22700517
    [Abstract] [Full Text] [Related]

  • 8. Hot-boning enhances cook yield of boneless skinless chicken thighs.
    Zhuang H, Bowker BC, Buhr RJ, Brambila GS.
    Poult Sci; 2014 Jun; 93(6):1553-60. PubMed ID: 24879705
    [Abstract] [Full Text] [Related]

  • 9. Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping.
    Sanchez Brambila G, Bowker BC, Zhuang H.
    Poult Sci; 2016 Oct 01; 95(10):2472-6. PubMed ID: 27143761
    [Abstract] [Full Text] [Related]

  • 10. Quality of breast and thigh meats when broilers are fed rations containing graded levels of sugar syrup.
    Hashim IB, Hussein AS, Afifi HS.
    Poult Sci; 2013 Aug 01; 92(8):2195-200. PubMed ID: 23873569
    [Abstract] [Full Text] [Related]

  • 11. Broiler genetic strain and sex effects on meat characteristics.
    López KP, Schilling MW, Corzo A.
    Poult Sci; 2011 May 01; 90(5):1105-11. PubMed ID: 21489961
    [Abstract] [Full Text] [Related]

  • 12. Differences in carcass composition and meat quality of conventional and slow-growing broiler chickens raised at 2 stocking densities.
    Weimer SL, Zuelly S, Davis M, Karcher DM, Erasmus MA.
    Poult Sci; 2022 Jun 01; 101(6):101833. PubMed ID: 35421814
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 90(3):671-9. PubMed ID: 21325241
    [Abstract] [Full Text] [Related]

  • 14. Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus).
    Sandercock DA, Nute GR, Hocking PM.
    Poult Sci; 2009 May 01; 88(5):923-31. PubMed ID: 19359678
    [Abstract] [Full Text] [Related]

  • 15. Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers.
    Sarsenbek A, Wang T, Zhao JK, Jiang W.
    Poult Sci; 2013 Oct 01; 92(10):2776-82. PubMed ID: 24046427
    [Abstract] [Full Text] [Related]

  • 16. The influence of the season and market class of broiler chickens on breast meat quality traits.
    Bianchi M, Petracci M, Sirri F, Folegatti E, Franchini A, Meluzzi A.
    Poult Sci; 2007 May 01; 86(5):959-63. PubMed ID: 17435032
    [Abstract] [Full Text] [Related]

  • 17. Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets.
    Carroll CD, Alvarado CZ.
    Poult Sci; 2008 Feb 01; 87(2):368-72. PubMed ID: 18212383
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air.
    Jeong JY, Janardhanan KK, Booren AM, Harte JB, Kang I.
    Poult Sci; 2011 Mar 01; 90(3):694-700. PubMed ID: 21325244
    [Abstract] [Full Text] [Related]

  • 20. The relationship of raw broiler breast meat color and pH to cooked meat color and pH.
    Fletcher DL, Qiao M, Smith DP.
    Poult Sci; 2000 May 01; 79(5):784-8. PubMed ID: 10824969
    [Abstract] [Full Text] [Related]

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