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Journal Abstract Search

146 related items for PubMed ID: 33957392

  • 1. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy.
    Zhang J, Zhuang H, Bowker B, Stelzleni AM, Yang Y, Pang B, Gao Y, Thippareddi H.
    Poult Sci; 2021 Jun; 100(6):101123. PubMed ID: 33957392
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  • 2. Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state1.
    Bowker B, Zhuang H.
    Poult Sci; 2019 Nov 01; 98(11):6170-6176. PubMed ID: 31287889
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  • 4. Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets.
    Pang B, Bowker B, Yang Y, Zhang J, Zhuang H.
    Poult Sci; 2020 Jun 01; 99(6):3292-3298. PubMed ID: 32475465
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  • 5. Use of blade tenderization to improve wooden breast meat texture2.
    Tasoniero G, Bowker B, Stelzleni A, Zhuang H, Rigdon M, Thippareddi H.
    Poult Sci; 2019 Sep 01; 98(9):4204-4211. PubMed ID: 30939195
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  • 6. 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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  • 7. Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition.
    Chatterjee D, Zhuang H, Bowker BC, Rincon AM, Sanchez-Brambila G.
    Poult Sci; 2016 Oct 01; 95(10):2449-54. PubMed ID: 27418659
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  • 10. Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C.
    Brambila GS, Bowker BC, Chatterjee D, Zhuang H.
    Poult Sci; 2018 May 01; 97(5):1762-1767. PubMed ID: 29471459
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  • 13. Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics.
    Caldas-Cueva JP, Mauromoustakos A, Owens CM.
    Poult Sci; 2021 Feb 01; 100(2):1239-1247. PubMed ID: 33518081
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  • 15. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition.
    Bowker BC, Maxwell AD, Zhuang H, Adhikari K.
    Poult Sci; 2018 Aug 01; 97(8):2966-2970. PubMed ID: 29757417
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  • 17. Texture and quality of chicken sausage formulated with woody breast meat.
    Rigdon M, Stelzleni AM, McKee RW, Pringle TD, Bowker B, Zhuang H, Thippareddi H.
    Poult Sci; 2021 Mar 01; 100(3):100915. PubMed ID: 33518346
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  • 18. 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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  • 19. 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
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  • 20. Instrumental compression force and meat attribute changes in woody broiler breast fillets during short-term storage.
    Sun X, Koltes DA, Coon CN, Chen K, Owens CM.
    Poult Sci; 2018 Jul 01; 97(7):2600-2606. PubMed ID: 29688538
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