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Journal Abstract Search

90 related items for PubMed ID: 8810084

  • 1. Effect of some factors used to the chicken meat preservation and processing on the protease activity.
    Przysiezna E, Skrabka-Blotnicka T.
    Nahrung; 1996 Aug; 40(4):200-5. PubMed ID: 8810084
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  • 2. Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field.
    Hsieh CW, Lai CH, Ho WJ, Huang SC, Ko WC.
    J Food Sci; 2010 May; 75(4):M193-7. PubMed ID: 20546409
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  • 4. Development of warmed-over flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time.
    Mielche MM.
    Z Lebensm Unters Forsch; 1995 Mar; 200(3):186-9. PubMed ID: 7605515
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  • 5. Effect of refrigerated and frozen storage on the survival of Campylobacter jejuni in cooked chicken meat breast.
    Eideh AM, Al-Qadiri HM.
    J Food Sci; 2011 Mar; 76(1):M17-21. PubMed ID: 21535688
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  • 6. Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months.
    Giampietro-Ganeco A, Owens CM, Mello JLM, Souza RA, Ferrari FB, Souza PA, Borba H.
    Poult Sci; 2017 Oct 01; 96(10):3796-3804. PubMed ID: 28938779
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  • 8. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
    Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2007 Sep 01; 24(6):607-17. PubMed ID: 17418312
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  • 10. Gelation of chicken breast and thigh muscle homogenates: effect of pH and time of aging.
    Lesiów T.
    Nahrung; 2000 Dec 01; 44(6):426-30. PubMed ID: 11190839
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  • 11. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
    Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN.
    Antonie Van Leeuwenhoek; 2006 Jan 01; 89(1):9-17. PubMed ID: 16528580
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  • 13. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
    Vaithiyanathan S, Naveena BM, Muthukumar M, Girish PS, Kondaiah N.
    Meat Sci; 2011 Jul 01; 88(3):409-14. PubMed ID: 21345604
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  • 16. [Optimization of the determination of muscle acid phosphatase in the post-mortem chicken. Study of the stability of enzyme activity during meat storage at 4 degrees C. and -20 degrees C].
    el Hadef el Okki S, Philippon C, Mouthon G.
    Ann Rech Vet; 1987 Jul 01; 18(1):73-7. PubMed ID: 3579186
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  • 17. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.
    Sampers I, Habib I, De Zutter L, Dumoulin A, Uyttendaele M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):147-53. PubMed ID: 20006911
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  • 18. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.
    Wang D, Dong H, Zhang M, Liu F, Bian H, Zhu Y, Xu W.
    Food Chem; 2013 Nov 15; 141(2):675-9. PubMed ID: 23790834
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  • 20. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.
    Selani MM, Contreras-Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND.
    Meat Sci; 2011 Jul 15; 88(3):397-403. PubMed ID: 21342750
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