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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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Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver

Journal of applied poultry research, 2021-12, Vol.30 (4), p.100212, Article 100212

2021

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Mild heat and freezing to lessen bacterial numbers on chicken liver1

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

2020

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In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11

Journal of applied poultry research, 2019-12, Vol.28 (4), p.801-807

2019

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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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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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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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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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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 hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins

Journal of muscle foods, 2008-04, Vol.19 (2), p.175-193

2008

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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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Effect of postmortem aging time on tumbling marination performance of broiler breast fillets

Meat science, 2014-01, Vol.96 (1), p.459-460

2014

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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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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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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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Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality11Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer

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

2017

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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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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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In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

Journal of applied poultry research, 2019-12, Vol.28 (4), p.801-807

2019

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Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat

Journal of applied poultry research, 2017-09, Vol.26 (3), p.431-436

2017

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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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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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Effects of muscle pH and chilling on development of PSE-like turkey breast meat

British poultry science, 1999-05, Vol.40 (2), p.253-256

1999

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Relationship between muscle exudate protein composition and broiler breast meat quality

Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver

Mild heat and freezing to lessen bacterial numbers on chicken liver1

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11

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

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

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

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

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

Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins

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

Effect of postmortem aging time on tumbling marination performance of broiler breast fillets

Mild heat and freezing to lessen bacterial numbers on chicken liver

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

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

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

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

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat

Hot-boning enhances cook yield of boneless skinless chicken thighs

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

Effects of muscle pH and chilling on development of PSE-like turkey breast meat

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