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Results: 10
EFFECTS OF CARCASS STIMULATION, DEBONING TIME, AND MARINATION ON COLOR AND TEXTURE OF BROILER BREAST MEAT
Authors: LYON CE LYON BG DICKENS JA
Citation: Ce. Lyon et al., EFFECTS OF CARCASS STIMULATION, DEBONING TIME, AND MARINATION ON COLOR AND TEXTURE OF BROILER BREAST MEAT, Journal of applied poultry research, 7(1), 1998, pp. 53-60
EFFECTS OF AGE AND TISSUE-TYPE ON THE CALPAIN PROTEOLYTIC SYSTEM IN TURKEY SKELETAL-MUSCLE
Authors: NORTHCUTT JK PRINGLE TD DICKENS JA BUHR RJ YOUNG LL
Citation: Jk. Northcutt et al., EFFECTS OF AGE AND TISSUE-TYPE ON THE CALPAIN PROTEOLYTIC SYSTEM IN TURKEY SKELETAL-MUSCLE, Poultry science, 77(2), 1998, pp. 367-372
EFFECTS OF CHILLING TIME AND BELT FLATTENING ON PHYSICAL CHARACTERISTICS, YIELD, AND TENDERNESS OF BROILER BREASTS
Authors: LYON CE BILGILI SF DICKENS JA
Citation: Ce. Lyon et al., EFFECTS OF CHILLING TIME AND BELT FLATTENING ON PHYSICAL CHARACTERISTICS, YIELD, AND TENDERNESS OF BROILER BREASTS, Journal of applied poultry research, 6(1), 1997, pp. 39-47
EFFECTS OF ACETIC-ACID AND HYDROGEN-PEROXIDE APPLICATION DURING DEFEATHERING ON THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES PRIOR TO EVISCERATION
Authors: DICKENS JA WHITTEMORE AD
Citation: Ja. Dickens et Ad. Whittemore, EFFECTS OF ACETIC-ACID AND HYDROGEN-PEROXIDE APPLICATION DURING DEFEATHERING ON THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES PRIOR TO EVISCERATION, Poultry science, 76(4), 1997, pp. 657-660
EFFECT OF TIME POSTMORTEM ON DEVELOPMENT OF PINK DISCOLORATION IN COOKED TURKEY BREAST MEAT
Authors: YOUNG LL LYON CE NORTHCUTT JK DICKENS JA
Citation: Ll. Young et al., EFFECT OF TIME POSTMORTEM ON DEVELOPMENT OF PINK DISCOLORATION IN COOKED TURKEY BREAST MEAT, Poultry science, 75(1), 1996, pp. 140-143
THE EFFECTS OF EXTENDED CHILLING TIMES WITH ACETIC-ACID ON THE TEMPERATURE AND MICROBIOLOGICAL QUALITY OF PROCESSED POULTRY CARCASSES
Authors: DICKENS JA WHITTEMORE AD
Citation: Ja. Dickens et Ad. Whittemore, THE EFFECTS OF EXTENDED CHILLING TIMES WITH ACETIC-ACID ON THE TEMPERATURE AND MICROBIOLOGICAL QUALITY OF PROCESSED POULTRY CARCASSES, Poultry science, 74(6), 1995, pp. 1044-1048
THE EFFECTS OF ELECTRIC-STIMULATION AND EXTENDED CHILLING TIMES ON THE BIOCHEMICAL REACTIONS AND TEXTURE OF COOKED BROILER BREAST MEAT
Authors: DICKENS JA LYON CE
Citation: Ja. Dickens et Ce. Lyon, THE EFFECTS OF ELECTRIC-STIMULATION AND EXTENDED CHILLING TIMES ON THE BIOCHEMICAL REACTIONS AND TEXTURE OF COOKED BROILER BREAST MEAT, Poultry science, 74(12), 1995, pp. 2035-2040
THE EFFECT OF AN ACETIC-ACID DIP ON CARCASS APPEARANCE, MICROBIOLOGICAL QUALITY, AND COOKED BREAST MEAT TEXTURE AND FLAVOR
Authors: DICKENS JA LYON BG WHITTEMORE AD LYON CE
Citation: Ja. Dickens et al., THE EFFECT OF AN ACETIC-ACID DIP ON CARCASS APPEARANCE, MICROBIOLOGICAL QUALITY, AND COOKED BREAST MEAT TEXTURE AND FLAVOR, Poultry science, 73(4), 1994, pp. 576-581
THE EFFECT OF ACETIC-ACID AND AIR INJECTION ON APPEARANCE, MOISTURE PICK-UP, MICROBIOLOGICAL QUALITY, AND SALMONELLA INCIDENCE ON PROCESSEDPOULTRY CARCASSES
Authors: DICKENS JA WHITTEMORE AD
Citation: Ja. Dickens et Ad. Whittemore, THE EFFECT OF ACETIC-ACID AND AIR INJECTION ON APPEARANCE, MOISTURE PICK-UP, MICROBIOLOGICAL QUALITY, AND SALMONELLA INCIDENCE ON PROCESSEDPOULTRY CARCASSES, Poultry science, 73(4), 1994, pp. 582-586
EFFECTS OF ELECTRIC TREATMENTS AND WING RESTRAINTS ON THE RATE OF POSTMORTEM BIOCHEMICAL-CHANGES AND OBJECTIVE TEXTURE OF BROILER PECTORALIS MAJOR MUSCLES DEBONED AFTER CHILLING
Authors: LYON CE DICKENS JA
Citation: Ce. Lyon et Ja. Dickens, EFFECTS OF ELECTRIC TREATMENTS AND WING RESTRAINTS ON THE RATE OF POSTMORTEM BIOCHEMICAL-CHANGES AND OBJECTIVE TEXTURE OF BROILER PECTORALIS MAJOR MUSCLES DEBONED AFTER CHILLING, Poultry science, 72(8), 1993, pp. 1577-1583
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