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Research developments in pale, soft, and exudative turkey meat in North America

Poultry science, 2009-07, Vol.88 (7), p.1513-1517

2009

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Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

Meat science, 2006-07, Vol.73 (3), p.475-483

2006

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The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant

Poultry science, 2002-04, Vol.81 (4), p.579-584

2002

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Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Poultry science, 2011-02, Vol.90 (2), p.473-480

2011

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Skin pigmentation evaluation in broilers fed natural and synthetic pigments

Poultry science, 2005, Vol.84 (1), p.143-147

2005

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Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Poultry science, 2010-12, Vol.89 (12), p.2726-2734

2010

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The influence of transportation on turkey meat quality

Poultry science, 2000-08, Vol.79 (8), p.1204-1207

2000

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Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat

Poultry science, 2010-04, Vol.89 (4), p.721-728

2010

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Marination performance of pale broiler breast meat

Poultry science, 2001-10, Vol.80 (10), p.1519-1522

2001

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Lipid Oxidation Potential of Beef, Chicken, and Pork

Journal of food science, 1996-01, Vol.61 (1), p.8-12

1996

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Rigor mortis development in turkey breast muscle and the effect of electrical stunning

Poultry science, 2000-11, Vol.79 (11), p.1694-1698

2000

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Comparison of flavor changes in cooked–refrigerated beef, pork and chicken meat patties

Meat science, 2005-10, Vol.71 (2), p.392-396

2005

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Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics

Poultry science, 1998-01, Vol.77 (1), p.169-174

1998

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Early postmortem carcass trim effects on the tenderness of broiler breast fillets

Poultry science, 2005-06, Vol.84 (6), p.951-954

2005

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Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil

Journal of food science, 1994-05, Vol.59 (3), p.561-563

1994

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Electrical stimulation and high temperature conditioning of broiler carcasses

Poultry science, 1990-10, Vol.69 (10), p.1781-1786

SAMS, A.R.

1990

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Physical and biochemical effects of broiler breast tenderization by aging after pre-rigor deboning

Journal of food science, 1997-09, Vol.62 (5), p.959-962

1997

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Effect of selected modified atmosphere packaging on Campylobacter survival in raw poultry

Poultry science, 2011-06, Vol.90 (6), p.1324-1328

2011

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Composition, Functionality, and Sensory Evaluation of Eggs from Hens Fed Dietary Menhaden Oil

Journal of food science, 1992-03, Vol.57 (2), p.342-344

1992

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Erratum to “Turkey Carcass Chilling and Protein Denaturation in the Development of Pale, Soft, and Exudative Meat

Poultry science, 2004-08, Vol.83 (8), p.1475

2004

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The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant

Poultry science, 2000-04, Vol.79 (4), p.553-558

2000

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The influence of brine chilling on tenderness of hot-boned, chill-boned, and age-boned broiler breast fillets

Poultry science, 1986-07, Vol.65 (7), p.1316-1321

1986

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The effect of feed withdrawal duration on the responsiveness of broiler Pectoralis to rigor mortis acceleration

Poultry science, 1993-09, Vol.72 (9), p.1789-1796

1993

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Meat quality of broiler breast meat following post-mortem electrical stimulation at the neck

Poultry science, 1998-09, Vol.77 (9), p.1451-1454

1998

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Pale, soft, and exudative meat in turkeys treated with succinylcholine

Poultry science, 1998-02, Vol.77 (2), p.356-360

1998

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Research developments in pale, soft, and exudative turkey meat in North America

Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant

Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Skin pigmentation evaluation in broilers fed natural and synthetic pigments

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

The influence of transportation on turkey meat quality

Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat

Marination performance of pale broiler breast meat

Lipid Oxidation Potential of Beef, Chicken, and Pork

Rigor mortis development in turkey breast muscle and the effect of electrical stunning

Comparison of flavor changes in cooked–refrigerated beef, pork and chicken meat patties

Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics

Early postmortem carcass trim effects on the tenderness of broiler breast fillets

Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil

Electrical stimulation and high temperature conditioning of broiler carcasses

Physical and biochemical effects of broiler breast tenderization by aging after pre-rigor deboning

Effect of selected modified atmosphere packaging on Campylobacter survival in raw poultry

Composition, Functionality, and Sensory Evaluation of Eggs from Hens Fed Dietary Menhaden Oil

Erratum to “Turkey Carcass Chilling and Protein Denaturation in the Development of Pale, Soft, and Exudative Meat

The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant

The influence of brine chilling on tenderness of hot-boned, chill-boned, and age-boned broiler breast fillets

The effect of feed withdrawal duration on the responsiveness of broiler Pectoralis to rigor mortis acceleration

Meat quality of broiler breast meat following post-mortem electrical stimulation at the neck

Pale, soft, and exudative meat in turkeys treated with succinylcholine

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