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Items: 1 to 20 of 220

1.

The effects of low atmosphere stunning and deboning time on broiler breast meat quality.

Schilling MW, Radhakrishnan V, Vizzier-Thaxton Y, Christensen K, Joseph P, Williams JB, Schmidt TB.

Poult Sci. 2012 Dec;91(12):3214-22. doi: 10.3382/ps.2012-02266.

PMID:
23155033
2.

The effects of low-atmosphere stunning and deboning time on broiler breast meat quality.

Battula V, Schilling MW, Vizzier-Thaxton Y, Behrends JM, Williams JB, Schmidt TB.

Poult Sci. 2008 Jun;87(6):1202-10. doi: 10.3382/ps.2007-00454.

PMID:
18493012
3.

Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

Schilling MW, Radhakrishnan V, Vizzier-Thaxton Y, Christensen K, Williams JB, Joseph P.

Poult Sci. 2015 Jun;94(6):1379-88. doi: 10.3382/ps/pev099. Epub 2015 Mar 31.

PMID:
25834250
4.

Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.

Zhuang H, Savage EM, Lawrence K.

Poult Sci. 2010 Aug;89(8):1737-43. doi: 10.3382/ps.2009-00460.

PMID:
20634531
5.

Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.

Mehaffey JM, Pradhan SP, Meullenet JF, Emmert JL, McKee SR, Owens CM.

Poult Sci. 2006 May;85(5):902-8.

PMID:
16673770
7.

Broiler genetic strain and sex effects on meat characteristics.

López KP, Schilling MW, Corzo A.

Poult Sci. 2011 May;90(5):1105-11. doi: 10.3382/ps.2010-01154.

PMID:
21489961
8.

Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.

Lopez K, Schilling MW, Armstrong TW, Smith BS, Corzo A.

Poult Sci. 2012 May;91(5):1186-94. doi: 10.3382/ps.2011-01733.

PMID:
22499878
10.
11.

Effect of stunning amperage on broiler breast muscle rigor development and meat quality.

Papinaho PA, Fletcher DL.

Poult Sci. 1995 Sep;74(9):1527-32.

PMID:
7501598
12.
13.

Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.

Perlo F, Bonato P, Fabre R, Teira G, Tisocco O.

J Sci Food Agric. 2012 Aug 15;92(10):2183-7. doi: 10.1002/jsfa.5606. Epub 2012 Feb 8.

PMID:
22318907
14.

Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.

Saha A, Perumalla AV, Lee Y, Meullenet JF, Owens CM.

Poult Sci. 2009 Jun;88(6):1250-6. doi: 10.3382/ps.2008-00236.

PMID:
19439637
16.

Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers.

Brewer VB, Kuttappan VA, Emmert JL, Meullenet JF, Owens CM.

Poult Sci. 2012 Jan;91(1):248-54. doi: 10.3382/ps.2011-01705.

PMID:
22184451
17.

Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.

Lee YS, Youm G, Owens CM, Meullenet JF.

J Food Sci. 2011 Oct;76(8):S478-84. doi: 10.1111/j.1750-3841.2011.02355.x.

PMID:
22417605
19.

Effect of holding temperature, shackling, sex, and age on broiler breast meat quality.

Schneider BL, Renema RA, Betti M, Carney VL, Zuidhof MJ.

Poult Sci. 2012 Feb;91(2):468-77. doi: 10.3382/ps.2010-00952.

PMID:
22252362
20.

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