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Journal Abstract Search

259 related items for PubMed ID: 9355155

  • 21. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP, Young LL.
    Poult Sci; 2007 Dec; 86(12):2666-70. PubMed ID: 18029814
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast.
    Jantaranikorn M, Yongsawatdigul J.
    J Food Sci; 2020 Aug 01; 85(8):2398-2405. PubMed ID: 32614081
    [Abstract] [Full Text] [Related]

  • 24. Early postmortem injection and tumble marination effects on broiler breast meat tenderness.
    Alvarado CZ, Sams AR.
    Poult Sci; 2004 Jun 01; 83(6):1035-8. PubMed ID: 15206633
    [Abstract] [Full Text] [Related]

  • 25. Tenderization of hot-boned broiler breast meat by clamping during chilling.
    Cason JA, Lyon CE, Dickens JA.
    Poult Sci; 2002 Jan 01; 81(1):121-5. PubMed ID: 11885891
    [Abstract] [Full Text] [Related]

  • 26. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
    Wongwiwat P, Wattanachant S, Siripongvutikorn S.
    J Sci Food Agric; 2010 Jun 01; 90(8):1293-9. PubMed ID: 20474046
    [Abstract] [Full Text] [Related]

  • 27. Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions.
    Yoon KS.
    Poult Sci; 2002 Dec 01; 81(12):1910-5. PubMed ID: 12512586
    [Abstract] [Full Text] [Related]

  • 28. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts.
    Bae SM, Cho MG, Jeong JY.
    Food Sci Anim Resour; 2020 Mar 01; 40(2):197-208. PubMed ID: 32161915
    [Abstract] [Full Text] [Related]

  • 29. The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat.
    Rimini S, Petracci M, Smith DP.
    Poult Sci; 2014 Aug 01; 93(8):2096-102. PubMed ID: 24902698
    [Abstract] [Full Text] [Related]

  • 30. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.
    Mudalal S, Lorenzi M, Soglia F, Cavani C, Petracci M.
    Animal; 2015 Apr 01; 9(4):728-34. PubMed ID: 25500004
    [Abstract] [Full Text] [Related]

  • 31. Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.
    Seabra LM, Zapata JF, Fuentes MF, Aguiar CM, Freitas ER, Rodrigues MC.
    Poult Sci; 2001 Jan 01; 80(1):109-12. PubMed ID: 11214330
    [Abstract] [Full Text] [Related]

  • 32. Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets.
    Young LL, Buhr RJ.
    Poult Sci; 2000 Jun 01; 79(6):925-7. PubMed ID: 10875778
    [Abstract] [Full Text] [Related]

  • 33. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.
    Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Choi JH, Choi YS, Kim HY, Kim CJ.
    Poult Sci; 2014 Mar 01; 93(3):680-6. PubMed ID: 24604862
    [Abstract] [Full Text] [Related]

  • 34. Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat.
    Young LL, Lyon CE.
    Poult Sci; 1997 Jan 01; 76(1):197-201. PubMed ID: 9037705
    [Abstract] [Full Text] [Related]

  • 35. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions.
    Xiong YL, Kupski DR.
    Poult Sci; 1999 Jul 01; 78(7):1053-9. PubMed ID: 10404688
    [Abstract] [Full Text] [Related]

  • 36. Marination performance of pale broiler breast meat.
    Woelfel RL, Sams AR.
    Poult Sci; 2001 Oct 01; 80(10):1519-22. PubMed ID: 11599713
    [Abstract] [Full Text] [Related]

  • 37. Effects of stunning duration on quality characteristics of early deboned chicken fillets.
    Young LL, Buhr RJ.
    Poult Sci; 1997 Jul 01; 76(7):1052-5. PubMed ID: 9200244
    [Abstract] [Full Text] [Related]

  • 38. Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.
    Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR.
    Meat Sci; 2012 Mar 01; 90(3):701-10. PubMed ID: 22112522
    [Abstract] [Full Text] [Related]

  • 39. 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
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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