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Journal Abstract Search

359 related items for PubMed ID: 9068061

  • 1. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
    Lesiak MT, Olson DG, Lesiak CA, Ahn DU.
    Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061
    [Abstract] [Full Text] [Related]

  • 2. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA, Dikeman ME, Wheeler TL, Kastner CL, Koohmaraie M.
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [Abstract] [Full Text] [Related]

  • 3. Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin.
    Sikes AL, Jacob R, D'Arcy B, Warner R.
    Food Res Int; 2017 Mar; 93():75-86. PubMed ID: 28290282
    [Abstract] [Full Text] [Related]

  • 4. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA, Tolland EL, Kilpatrick DJ, Gault NF.
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [Abstract] [Full Text] [Related]

  • 5. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
    Young LL, Lyon CE.
    Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
    [Abstract] [Full Text] [Related]

  • 6. Factors affecting the water holding capacity of red meat products: a review of recent research advances.
    Cheng Q, Sun DW.
    Crit Rev Food Sci Nutr; 2008 Feb; 48(2):137-59. PubMed ID: 18274969
    [Abstract] [Full Text] [Related]

  • 7. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens.
    Petracci M, Fletcher DL, Northcutt JK.
    Poult Sci; 2001 May; 80(5):670-5. PubMed ID: 11372720
    [Abstract] [Full Text] [Related]

  • 8. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K, Borup U, Therkildsen M.
    J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
    [Abstract] [Full Text] [Related]

  • 9. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.
    Lee HC, Erasmus MA, Swanson JC, Hong HG, Kang I.
    Poult Sci; 2016 Jan; 95(1):138-43. PubMed ID: 26527709
    [Abstract] [Full Text] [Related]

  • 10. Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.
    Sen AR, Naveena BM, Muthukumar M, Babji Y, Murthy TR.
    Br Poult Sci; 2005 Aug; 46(4):451-6. PubMed ID: 16268102
    [Abstract] [Full Text] [Related]

  • 11. Tenderization of hot-boned broiler breast meat by clamping during chilling.
    Cason JA, Lyon CE, Dickens JA.
    Poult Sci; 2002 Jan; 81(1):121-5. PubMed ID: 11885891
    [Abstract] [Full Text] [Related]

  • 12. Effects of muscle pH and chilling on development of PSE-like turkey breast meat.
    Wynveen EJ, Bowker BC, Grant AL, Demos BP, Gerrard DE.
    Br Poult Sci; 1999 May; 40(2):253-6. PubMed ID: 10465393
    [Abstract] [Full Text] [Related]

  • 13. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.
    Pivotto LM, Campbell CP, Swanson K, Mandell IB.
    Meat Sci; 2014 Jan; 96(1):237-46. PubMed ID: 23916959
    [Abstract] [Full Text] [Related]

  • 14. Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle.
    Lesiak MT, Olson DG, Lesiak CA, Ahn DU.
    Meat Sci; 1996 May; 43(1):51-60. PubMed ID: 22061054
    [Abstract] [Full Text] [Related]

  • 15. Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
    Young LL, Buhr RJ, Lyon CE.
    Poult Sci; 1999 Feb; 78(2):267-71. PubMed ID: 10051040
    [Abstract] [Full Text] [Related]

  • 16. Effect of chilling temperature of carcass on breast meat quality of duck.
    Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST.
    Poult Sci; 2008 Sep; 87(9):1860-7. PubMed ID: 18753455
    [Abstract] [Full Text] [Related]

  • 17. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G, Sujang S, Koohmaraie M.
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [Abstract] [Full Text] [Related]

  • 18. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.
    Kaewthong P, Wattanachant S.
    Poult Sci; 2018 Feb 01; 97(2):701-708. PubMed ID: 29140471
    [Abstract] [Full Text] [Related]

  • 19. The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.
    Xu Y, Huang JC, Huang M, Xu BC, Zhou GH.
    J Food Sci; 2012 Jan 01; 77(1):C27-32. PubMed ID: 22260101
    [Abstract] [Full Text] [Related]

  • 20. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.
    Medellin-Lopez M, Sansawat T, Strasburg G, Marks BP, Kang I.
    Poult Sci; 2014 Mar 01; 93(3):711-8. PubMed ID: 24604866
    [Abstract] [Full Text] [Related]

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