Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

Quality Assessment of the Breast Meat from WoorimatdagTMand Broilers

(2014) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

(2014) Dinesh D. Jayasena et al.   POULTRY SCIENCE

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics

(2013) Jennifer Williamson et al.   MEAT SCIENCE

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

(2013) S. Jung et al.   POULTRY SCIENCE

Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

(2012) Hee-Joon Jeon et al.   Korean Journal for Food Science of Animal Resources

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

(2012) Jun-Ho Choe et al.   Korean Journal for Food Science of Animal Resources

Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens

(2011) R. Kiyohara et al.   POULTRY SCIENCE

Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5'-monophosphate, and fatty acids

(2010) K. Rikimaru et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

(2008) Lene Meinert et al.   MEAT SCIENCE

Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina

(2008) Carlos Orellana et al.   MEAT SCIENCE

Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red)

(2007) S. Jaturasitha et al.   POULTRY SCIENCE