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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

149 related items for PubMed ID: 8722918

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  • 6. The effects of alternative electrical and mechanical stunning methods on hemorrhaging and meat quality of broiler breast and thigh muscles.
    Hillebrand SJ, Lambooy E, Veerkamp CH.
    Poult Sci; 1996 May; 75(5):664-71. PubMed ID: 8722916
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  • 8. Effect of electrical stunning amperage and peri-mortem struggle on broiler breast rigor development and meat quality.
    Papinaho PA, Fletcher DL, Buhr RJ.
    Poult Sci; 1995 Sep; 74(9):1533-9. PubMed ID: 7501599
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  • 9. Comparison of a Modified Atmosphere Stunning-Killing System to conventional electrical stunning and killing on selected broiler breast muscle rigor development and meat quality attributes.
    Poole GH, Fletcher DL.
    Poult Sci; 1998 Feb; 77(2):342-7. PubMed ID: 9495503
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  • 10. Influence of preslaughter stunning on turkey breast muscle quality.
    Northcutt JK, Buhr RJ, Young LL.
    Poult Sci; 1998 Mar; 77(3):487-92. PubMed ID: 9521465
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  • 11. Effect of stunning amperage on broiler breast muscle rigor development and meat quality.
    Papinaho PA, Fletcher DL.
    Poult Sci; 1995 Sep; 74(9):1527-32. PubMed ID: 7501598
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  • 12. 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; 81(2):276-80. PubMed ID: 11873839
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  • 15. Effect of two stunning voltages on blood loss and objective texture of meat deboned at various post-mortem times.
    Dickens JA, Lyon CE.
    Poult Sci; 1993 Mar; 72(3):589-93. PubMed ID: 8464798
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  • 16. A comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality.
    Craig EW, Fletcher DL.
    Poult Sci; 1997 Aug; 76(8):1178-81. PubMed ID: 9251149
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  • 17. 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; 82(6):1049-59. PubMed ID: 12817464
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  • 18. 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; 79(5):784-8. PubMed ID: 10824969
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