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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

259 related items for PubMed ID: 9355155

  • 1.
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  • 2. 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
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  • 3. 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
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  • 5. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat.
    Young LL, Northcutt JK, Lyon CE.
    Poult Sci; 1996 May; 75(5):677-81. PubMed ID: 8722918
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  • 6. Influence of age and postchill carcass aging duration on chicken breast fillet quality.
    Northcutt JK, Buhr RJ, Young LL, Lyon CE, Ware GO.
    Poult Sci; 2001 Jun; 80(6):808-12. PubMed ID: 11441850
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  • 7. 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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  • 8. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.
    Bowker BC, Callahan JA, Solomon MB.
    Poult Sci; 2010 Aug; 89(8):1744-9. PubMed ID: 20634532
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  • 11. Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.
    Liu Y, Lyon BG, Windham WR, Lyon CE, Savage EM.
    Poult Sci; 2004 Jan; 83(1):101-8. PubMed ID: 14761091
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  • 12. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts.
    Bae SM, Cho MG, Jeong JY.
    Food Sci Anim Resour; 2020 Mar; 40(2):231-241. PubMed ID: 32161918
    [Abstract] [Full Text] [Related]

  • 13. Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.
    Perlo F, Bonato P, Fabre R, Teira G, Tisocco O.
    J Sci Food Agric; 2012 Aug 15; 92(10):2183-7. PubMed ID: 22318907
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  • 14. 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 15; 80(5):670-5. PubMed ID: 11372720
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  • 17. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
    U-Chupaj J, Malila Y, Gozzi G, Vannini L, Dellarosa N, Laghi L, Petracci M, Benjakul S, Visessanguan W.
    J Food Sci; 2021 Feb 15; 86(2):319-326. PubMed ID: 33438239
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  • 18. Assessment of three devices used in shear tests of cooked breast meat.
    Lyon BG, Lyon CE.
    Poult Sci; 1998 Oct 15; 77(10):1585-90. PubMed ID: 9776069
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  • 20. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
    Lopez K, Schilling MW, Armstrong TW, Smith BS, Corzo A.
    Poult Sci; 2012 May 15; 91(5):1186-94. PubMed ID: 22499878
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