Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition1

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping

(2016) G. Sanchez Brambila et al.   POULTRY SCIENCE

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

(2016) D. Chatterjee et al.   POULTRY SCIENCE

Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics

(2015) Terronica Blackmon et al.   MEAT SCIENCE

Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens

(2015) A. Trocino et al.   POULTRY SCIENCE

Histology, composition, and quality traits of chickenPectoralis majormuscle affected by wooden breast abnormality

(2015) F. Soglia et al.   POULTRY SCIENCE

Meat quality in fast-growing broiler chickens

(2015) M. PETRACCI et al.   WORLDS POULTRY SCIENCE JOURNAL

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

(2014) S. Mudalal et al.   Animal

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

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

Reducing the fat content in ground beef without sacrificing quality: A review

(2012) M. Susan Brewer   MEAT SCIENCE

Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment

(2008) H. Zhuang et al.   JOURNAL OF FOOD SCIENCE

Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets

(2008) H. Zhuang et al.   POULTRY SCIENCE