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Journal Abstract Search

162 related items for PubMed ID: 32161918

  • 1. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts.
    Bae SM, Cho MG, Jeong JY.
    Food Sci Anim Resour; 2020 Mar; 40(2):231-241. PubMed ID: 32161918
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  • 2. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts.
    Bae SM, Cho MG, Jeong JY.
    Food Sci Anim Resour; 2020 Mar; 40(2):197-208. PubMed ID: 32161915
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  • 3. Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.
    Bae SM, Cho MG, Hong GT, Jeong JY.
    Korean J Food Sci Anim Resour; 2018 Apr; 38(2):417-430. PubMed ID: 29805289
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  • 4. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts.
    Jeong JY.
    Korean J Food Sci Anim Resour; 2017 Apr; 37(1):98-104. PubMed ID: 28316476
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  • 5. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.
    Claus JR, Jeong JY.
    Poult Sci; 2018 Feb 01; 97(2):667-675. PubMed ID: 29244165
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  • 6. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts.
    Claus JR, Jeong JY.
    Food Sci Anim Resour; 2023 Mar 01; 43(2):331-345. PubMed ID: 36909855
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  • 9. Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast.
    Jantaranikorn M, Yongsawatdigul J.
    J Food Sci; 2020 Aug 01; 85(8):2398-2405. PubMed ID: 32614081
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  • 10. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
    Holownia K, Chinnan MS, Reynolds AE, Koehler PE.
    Poult Sci; 2003 Jun 01; 82(6):1049-59. PubMed ID: 12817464
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  • 11. Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast.
    Sammel LM, Claus JR.
    Meat Sci; 2007 Dec 01; 77(4):492-8. PubMed ID: 22061933
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  • 14. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B, Cordray JC, Ahn DU.
    J Agric Food Chem; 2010 Jan 13; 58(1):600-5. PubMed ID: 19904983
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  • 18. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis.
    Huang L, Li C, Hwang CA.
    Int J Food Microbiol; 2018 Feb 02; 266():257-266. PubMed ID: 29274481
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