Determinants of broiler chicken meat quality and factors affecting them: a review

Do Lower Calorie or Lower Fat Foods Have More Sodium Than Their Regular Counterparts?

(2016) Katherine John et al.   Nutrients

Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers

(2012) Xian De Liu et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water

(2012) H. Zhuang et al.   POULTRY SCIENCE

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

(2011) Yeon-Kuk Jung 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

Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses

(2011) A. V. S. Perumalla et al.   POULTRY SCIENCE

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

Variation of meat quality traits among five genotypes of chicken

(2009) H. Tang et al.   POULTRY SCIENCE

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

(2008) H. Zhuang et al.   POULTRY SCIENCE

Exergy analysis for a freeze-drying process

(2007) Yongzhong Liu et al.   APPLIED THERMAL ENGINEERING