Relationship between muscle exudate protein composition and broiler breast meat quality von Bowker, B C, Zhuang, H

Volltext

Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver von Berrang, M.E., Gamble, G.R., Bowker, B.C., Meinersmann, R.J., Cox, N.A., Knapp, S.W.

Volltext

Mild heat and freezing to lessen bacterial numbers on chicken liver1 von Berrang, M.E., Cox, N.A., Meinersmann, R.J., Bowker, B.C., Zhuang, H., Huff, H.C.

Volltext

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11 von Zhuang, H., Rothrock, M.J., Hiett, K.L., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K.M.

Volltext

Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts von Bowker, B.C, Callahan, J.A, Solomon, M.B

Volltext

Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition von Chatterjee, D, Zhuang, H, Bowker, B C, Rincon, A M, Sanchez-Brambila, G

Volltext

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping von Sanchez Brambila, G., Bowker, B. C., Zhuang, H.

Volltext

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition von Bowker, B C, Maxwell, A D, Zhuang, H, Adhikari, K

Volltext

Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions von Maxwell, A D, Bowker, B C, Zhuang, H, Chatterjee, D, Adhikari, K

Volltext

Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation von Bowker, B.C., Swartz, D.R., Grant, A.L., Gerrard, D.E.

Volltext

Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties von Chatterjee, D., Brambila, G.Sanchez, Bowker, B.C., Zhuang, H.

Volltext

Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins von Bowker, B.C, Fahrenholz, T.M, Paroczay, E.W, Solomon, M.B

Volltext

Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C von Brambila, G Sanchez, Bowker, B C, Chatterjee, D, Zhuang, H

Volltext

Effect of postmortem aging time on tumbling marination performance of broiler breast fillets von Zhuang⁎, H., Bowker, B.C., Samuel, D.

Volltext

Mild heat and freezing to lessen bacterial numbers on chicken liver von Berrang, M.E., Cox, N.A., Meinersmann, R.J., Bowker, B.C., Zhuang, H., Huff, H.C.

Volltext

Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing von Zuckerman, H., Bowker, B.C., Eastridge, J.S., Solomon, M.B.

Volltext

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection von Wynveen, E.J., Bowker, B.C., Grant, A.L., Lamkey, J.W., Fennewald, K.J., Henson, L., Gerrard, D.E.

Volltext

Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality11Mention of trade names or commercial products in this pub... von Bourassa, D.V., Bowker, B.C., Zhuang, H., Wilson, K.M., Harris, C.E., Buhr, R.J.

Volltext

Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality von Bourassa, D V, Bowker, B C, Zhuang, H, Wilson, K M, Harris, C E, Buhr, R J

Volltext

Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils von Bowker, B.C., Swartz, D.R., Grant, A.L., Gerrard, D.E.

Volltext