Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters

Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat

(2016) Tong Xing et al.   ANIMAL SCIENCE JOURNAL

The effect of high pressure on the functional properties of pork myofibrillar proteins

(2016) Alberto Grossi et al.   FOOD CHEMISTRY

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

(2016) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel

(2016) Mengyao Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate1

(2016) N. Jiang et al.   JOURNAL OF ANIMAL SCIENCE

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

(2016) Zhuang-Li Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

(2016) Xinbo Zhuang et al.   MEAT SCIENCE

White striping and woody breast myopathies in the modern poultry industry: a review

(2016) V. A. Kuttappan et al.   POULTRY SCIENCE

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

(2016) D. Chatterjee et al.   POULTRY SCIENCE

Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies

(2016) G. Tasoniero et al.   POULTRY SCIENCE

Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies

(2016) V. V. Tijare et al.   POULTRY SCIENCE

Oxidative Stress and Metabolic Perturbations in Wooden Breast Disorder in Chickens

(2016) Behnam Abasht et al.   PLoS One

Characterization of a novel chicken muscle disorder through differential gene expression and pathway analysis using RNA-sequencing

(2015) Marie F Mutryn et al.   BMC GENOMICS

Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters

(2015) Zhuang-Li Kang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat

(2015) Xiao Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation

(2015) K. Li et al.   POULTRY SCIENCE

Relationship between pectoralis major muscle histology and quality traits of chicken meat

(2015) M. Mazzoni et al.   POULTRY SCIENCE

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

(2014) S. Mudalal et al.   Animal

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

(2014) Ke Li et al.   CyTA-Journal of Food

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

(2014) Rafael H. Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

(2014) Zhuang-Li Kang et al.   MEAT SCIENCE

Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters

(2014) Hyun-Wook Kim et al.   MEAT SCIENCE

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study

(2013) Zhuang-Li Kang et al.   MEAT SCIENCE

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

(2013) Zhuang-Li Kang et al.   MEAT SCIENCE

Myodegeneration With Fibrosis and Regeneration in the Pectoralis Major Muscle of Broilers

(2013) H.-K. Sihvo et al.   VETERINARY PATHOLOGY

Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China

(2012) Xue-shen ZHU et al.   Journal of Integrative Agriculture

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

(2011) Xueshen Zhu et al.   MEAT SCIENCE

Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine

(2011) T. Hayakawa et al.   MEAT SCIENCE

Muscle Growth and Poultry Meat Quality Issues

(2011) Massimiliano Petracci et al.   Nutrients

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Comparative study of the quality of broiler and turkey meat

(2009) C. Werner et al.   BRITISH POULTRY SCIENCE

Effect of pH on the gel properties and secondary structure of fish myosin

(2009) Ru Liu et al.   FOOD CHEMISTRY

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

(2009) M.K. Youssef et al.   MEAT SCIENCE

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

(2009) N. Prieto et al.   MEAT SCIENCE

Pale, soft, and exudative poultry meat--Reviewing ways to manage at the processing plant

(2009) S. Barbut   POULTRY SCIENCE

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

(2008) Minyi Han et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

(2008) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters

(2008) Shai Barbut   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE