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Poultry muscle as food

Addis, P.B

1986

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Capillary column gas-liquid chromatographic resolution of oxidized cholesterol derivatives

Analytical biochemistry, 1985-08, Vol.149 (1), p.275-283

1985

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Wild Rice Hull Antioxidants

Journal of agricultural and food chemistry, 1996, Vol.44 (1), p.126-130

1996

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Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

Journal of animal science, 2003-03, Vol.81 (3), p.669

2003

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner–Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle ☆ ☆ Contribution no. 01-180-J from the Kansas Agricultural Experiment Station

Meat science, 2002, Vol.60 (4), p.341-347

2002

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INHIBITION OF RANCIDITY AND IMPROVEMENT OF COOKING YIELD CAN ALLOW FOR PRECOOKING OF PATTIES AS A MEANS OF CONTROLLING PATHOGENS

Foodservice research international, 1999-08, Vol.11 (2), p.107-113

1999

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Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color (2001)

Kansas Agricultural Experiment Station Research Reports, 2001-01 (1), p.64-66

2001

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Influence of dietary fat source and vitamin E on market stability of turkeys

Poultry science, 1981-01, Vol.60 (11), p.2466-2474

1981

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Distribution of beta R, alpha R and alpha W fibers in turkey muscles

Poultry science, 1976-03, Vol.55 (2), p.562-572

1976

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Porcine stress syndrome and postmortem muscle characteristics of two purebreds and three specific terminal crosses

Journal of animal science, 1981-02, Vol.52 (2), p.278-284

1981

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Comparison of Normal and High-Oil Corns for Turkeys

Journal of applied poultry research, 2000-10, Vol.9 (3), p.375-383

2000

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Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes

Journal of food science, 1991-05, Vol.56 (3), p.716-718

1991

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EVALUATION OF THE ANTIOXIDANT PROPERTIES OF BARLEY FLOUR AND WILD RICE IN UNCOOKED AND PRECOOKED GROUND BEEF PATTIES

Foodservice research international, 1997-12, Vol.10 (1), p.9-22

1997

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RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE

Foodservice research international, 1994-12, Vol.8 (1), p.47-59

1994

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RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE1

Foodservice research international, 1994-12, Vol.8 (1), p.47-59

1994

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9 - Poultry Muscle as Food

Muscle as Food, 1986, p.371-404

ADDIS, P.B.

1986

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Cellulose Acetate and Polyacrylamide Gel Electrophoresis for Quantification of Milk Protein Fractions1

Journal of dairy science, 1989-01, Vol.72 (1), p.12-17

1989

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PROPERTIES OF WILD RICE/PORK SAUSAGE BLENDS

Journal of muscle foods, 1996-10, Vol.7 (4), p.453-470

1996

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Oxidation of pryruvate-2-C14, and lactate dehydrogenase activity and isoenzyme distribution of five porcine muscles

Journal of food science, 1970, Vol.35 (3), p.207-210

1970

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Fiber Types in Skeletal Muscles of Broiler- and Layer-Type Chickens

Poultry science, 1979-09, Vol.58 (5), p.1210-1212

1979

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Further evidence on the inheritance of halothane reaction in pigs

Journal of animal science, 1983-10, Vol.57 (4), p.826

1983

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Porcine malignant hyperthermia susceptibility: erythrocytic osmotic fragility

American journal of veterinary research, 1985-07, Vol.46 (7), p.1451

1985

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Development of muscle fibers in the fetal pig

Journal of animal science, 1973-06, Vol.36 (6), p.1088-1093

1973

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Acepromazine and droperidol inhibition of halothane-induced malignant hyperthermia (porcine stress syndrome) in swine

American journal of veterinary research, 1981-01, Vol.42 (2), p.195

1981

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Performance Characteristics of Crossbred Pigs with Graded Percentages of Pietrain

Journal of animal science, 1982-08, Vol.55 (2), p.274-279

1982

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Poultry muscle as food

Capillary column gas-liquid chromatographic resolution of oxidized cholesterol derivatives

Wild Rice Hull Antioxidants

Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

INHIBITION OF RANCIDITY AND IMPROVEMENT OF COOKING YIELD CAN ALLOW FOR PRECOOKING OF PATTIES AS A MEANS OF CONTROLLING PATHOGENS

Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color (2001)

Influence of dietary fat source and vitamin E on market stability of turkeys

Distribution of beta R, alpha R and alpha W fibers in turkey muscles

Porcine stress syndrome and postmortem muscle characteristics of two purebreds and three specific terminal crosses

Comparison of Normal and High-Oil Corns for Turkeys

Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes

EVALUATION OF THE ANTIOXIDANT PROPERTIES OF BARLEY FLOUR AND WILD RICE IN UNCOOKED AND PRECOOKED GROUND BEEF PATTIES

RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE

RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE1

9 - Poultry Muscle as Food

Cellulose Acetate and Polyacrylamide Gel Electrophoresis for Quantification of Milk Protein Fractions1

PROPERTIES OF WILD RICE/PORK SAUSAGE BLENDS

Oxidation of pryruvate-2-C14, and lactate dehydrogenase activity and isoenzyme distribution of five porcine muscles

Fiber Types in Skeletal Muscles of Broiler- and Layer-Type Chickens

Further evidence on the inheritance of halothane reaction in pigs

Porcine malignant hyperthermia susceptibility: erythrocytic osmotic fragility

Development of muscle fibers in the fetal pig

Acepromazine and droperidol inhibition of halothane-induced malignant hyperthermia (porcine stress syndrome) in swine

Performance Characteristics of Crossbred Pigs with Graded Percentages of Pietrain

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