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Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition

Poultry science, 2016-10, Vol.95 (10), p.2449-2454

2016

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Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle

Journal of animal science, 2008-08, Vol.86 (8), p.1925-1932

2008

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Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrils

Journal of animal science, 2009-06, Vol.87 (6), p.2096-2103

2009

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Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping

Poultry science, 2016-10, Vol.95 (10), p.2472-2476

2016

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Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

Poultry science, 2018-08, Vol.97 (8), p.2966-2970

2018

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Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions

Poultry science, 2018-08, Vol.97 (8), p.2971-2978

2018

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Relationship between muscle exudate protein composition and broiler breast meat quality

Poultry science, 2013-05, Vol.92 (5), p.1385-1392

2013

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Early postmortem electrical stimulation simulates PSE pork development

Meat science, 2003, Vol.63 (1), p.69-77

2003

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Meat Science And Muscle Biology Symposium: in utero factors that influence postnatal muscle growth, carcass composition, and meat quality

Journal of animal science, 2013-03, Vol.91 (3), p.1417

Bowker, B C

2013

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Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing

Meat science, 2013-11, Vol.95 (3), p.603-607

2013

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Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality

Poultry science, 2017-09, Vol.96 (9), p.3495-3501

2017

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Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions

Meat science, 2004-05, Vol.67 (1), p.139-147

2004

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Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation

Meat science, 2005-10, Vol.71 (2), p.342-350

2005

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Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers

Meat science, 2004-12, Vol.68 (4), p.587-594

2004

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Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts

Poultry science, 2010-08, Vol.89 (8), p.1744-1749

2010

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Hot-boning enhances cook yield of boneless skinless chicken thighs

Poultry science, 2014-06, Vol.93 (6), p.1553-1560

2014

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Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

Journal of food science, 2001-08, Vol.66 (6), p.886-891

2001

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Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes

Meat science, 1999-10, Vol.53 (2), p.125-133

1999

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Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils

Meat science, 2004-03, Vol.66 (3), p.743-752

2004

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MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality1

Journal of animal science, 2013-03, Vol.91 (3), p.1417-1418

Bowker, B. C.

2013

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Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties

Journal of applied poultry research, 2019-09, Vol.28 (3), p.598-605

2019

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Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties2

Journal of applied poultry research, 2019-09, Vol.28 (3), p.598-605

2019

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Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C

Poultry science, 2018-05, Vol.97 (5), p.1762-1767

2018

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Mild heat and freezing to lessen bacterial numbers on chicken liver

Journal of applied poultry research, 2020-03, Vol.29 (1), p.251-257

2020

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Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions1

Poultry science, 2018-08, Vol.97 (8), p.2971-2978

2018

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Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition

Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle

Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrils

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions

Relationship between muscle exudate protein composition and broiler breast meat quality

Early postmortem electrical stimulation simulates PSE pork development

Meat Science And Muscle Biology Symposium: in utero factors that influence postnatal muscle growth, carcass composition, and meat quality

Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing

Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality

Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions

Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation

Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers

Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts

Hot-boning enhances cook yield of boneless skinless chicken thighs

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes

Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality1

Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties

Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties2

Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C

Mild heat and freezing to lessen bacterial numbers on chicken liver

Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions1

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