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Journal Abstract Search

291 related items for PubMed ID: 34225199

  • 21. Estimation of factors associated with the occurrence of white striping in broiler breast fillets.
    Kuttappan VA, Brewer VB, Mauromoustakos A, McKee SR, Emmert JL, Meullenet JF, Owens CM.
    Poult Sci; 2013 Mar; 92(3):811-9. PubMed ID: 23436533
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  • 22. A novel laser air puff and shape profile method for predicting tenderness of broiler breast meat.
    Lee YS, Owens CM, Meullenet JF.
    Poult Sci; 2008 Jul; 87(7):1451-7. PubMed ID: 18577629
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  • 23. 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; 90(3):671-9. PubMed ID: 21325241
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  • 24. 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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  • 25. Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China.
    Xing T, Zhao X, Zhang L, Li JL, Zhou GH, Xu XL, Gao F.
    Poult Sci; 2020 Jan 01; 99(1):620-628. PubMed ID: 32416850
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  • 27. Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets.
    Zhuang H, Bowker BC, Buhr RJ, Bourassa DV, Kiepper BH.
    Poult Sci; 2013 May 01; 92(5):1393-9. PubMed ID: 23571351
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  • 30. 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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  • 31. Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat.
    Pang B, Bowker B, Zhuang H, Yang Y, Zhang J.
    Poult Sci; 2020 Nov 01; 99(11):6287-6290. PubMed ID: 33142547
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  • 32. Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition.
    Pang B, Yu X, Bowker B, Zhang J, Yang Y, Zhuang H.
    Poult Sci; 2021 Feb 01; 100(2):1283-1290. PubMed ID: 33518085
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  • 33. Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.
    Zhuang H, Savage EM.
    Poult Sci; 2009 Jan 01; 88(1):214-20. PubMed ID: 19096076
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  • 36. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.
    Cai K, Shao W, Chen X, Campbell YL, Nair MN, Suman SP, Beach CM, Guyton MC, Schilling MW.
    Poult Sci; 2018 Jan 01; 97(1):337-346. PubMed ID: 29053841
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  • 37. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
    Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF.
    J Food Sci; 2008 May 01; 73(4):E162-8. PubMed ID: 18460125
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  • 39. Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
    Sanchez-Peña AG, Alvarado CZ.
    Poult Sci; 2013 Sep 01; 92(9):2404-10. PubMed ID: 23960124
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  • 40. 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 01; 89(5):1049-55. PubMed ID: 20371859
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