Quality parameters of chicken breast meat affected by carcass scalding conditions
Rosana Aparecida da Silva-Buzanello (Silva-Buzanello RAd), Alexia Francielli Schuch (Schuch AF), André Wilhan Gasparin (Gasparin AW), Alex Sanches Torquato (Torquato AS), Fernando Reinoldo Scremin (Scremin FR), Cristiane Canan (Canan C), Adriana Lourenço Soares (Soares AL)
Asian-Australas J Anim Sci. 2019;32(8):1186-1194.   Published online 2019 Feb 7     DOI: https://doi.org/10.5713/ajas.18.0692
Citations to this article as recorded by Crossref logo
Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast
Amanda Moller, Cortney Leone, Jasmine Kataria, Gaganpreet Sidhu, Estefania Novoa Rama, Brenda Kroft, Harshavardhan Thippareddi, Manpreet Singh
Poultry Science.2023; 102(3): 102442.     CrossRef
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
Endrit Hasani, Barbara Csehi, Lívia Darnay, Márta Ladányi, István Dalmadi, György Kenesei
Foods.2022; 11(4): 521.     CrossRef
Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System
Wittawat Molee, Wichuta Khosinklang, Pramkamon Tongduang, Kanjana Thumanu, Jirawat Yongsawatdigul, Amonrat Molee
Animals.2022; 12(5): 570.     CrossRef
Controllably crosslinked dual enzymes enabled by genetic-encoded non-standard amino acid for efficiently enantioselective hydrogenation
Ru Wang, Jing Zhang, Zhiyuan Luo, Tian Xie, Qinjie Xiao, Xiaolin Pei, Anming Wang
International Journal of Biological Macromolecules.2022; 205: 682.     CrossRef
Farklı pişirme teknikleri ile üretilen piliç bonfile etinin depolama boyunca renk, tekstür ve duyusal özelliklerinin incelenmesi
Mustafa Kadir ESEN, Burcu SARI, Ezgi DEMİR ÖZER
Harran Tarım ve Gıda Bilimleri Dergisi.2022; 26(2): 254.     CrossRef
Programmable Polyproteams of Tyrosine Ammonia Lyases as Cross-Linked Enzymes for Synthesizing p-Coumaric Acid
Mingyu Jia, Zhiyuan Luo, Haomin Chen, Bianqin Ma, Li Qiao, Qinjie Xiao, Pengfei Zhang, Anming Wang
Biomolecules.2022; 12(7): 997.     CrossRef
Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens
Chia-Cheng Shung, Kun-Yi Hsin, Fa-Jui Tan, Shuen-Ei Chen
Animals.2022; 12(22): 3145.     CrossRef
Effects of prepelleting whole corn inclusion on broiler performance, intestinal microbiota, and carcass characteristics
F.K. Ovi, C. Bortoluzzi, T.J. Applegate, C.R. Starkey, K.S. Macklin, A. Morey, W.J. Pacheco
Journal of Applied Poultry Research.2021; 30(2): 100114.     CrossRef
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets
Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego, Andrea Pulvirenti
Applied Sciences.2021; 11(7): 3189.     CrossRef
In pursuit of a better broiler: carcass traits and muscle myopathies in conventional and slower-growing strains of broiler chickens
Midian N. Santos, Daniel Rothschild, Tina M. Widowski, Shai Barbut, Elijah G. Kiarie, Ira Mandell, Michele T. Guerin, A. Michelle Edwards, Stephanie Torrey
Poultry Science.2021; 100(9): 101309.     CrossRef
The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
Chotima Poompramun, Wittawat Molee, Kanjana Thumanu, Amonrat Molee
Animal Bioscience.2021; 34(10): 1684.     CrossRef
Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast •
Endrit Hasani, György Kenesei, István Dalmadi
Progress in Agricultural Engineering Sciences.2021; 17(S1): 61.     CrossRef