Search Results

Efficacy of Mini VIDAS for the Detection of Campylobacter spp. from Retail Broiler Meat Enriched in Bolton Broth, with or without the Supplementation of Blood

Authors: Liu, Lin; Hussain, Syeda K.; Miller, Robert S.; Oyarzabal, Omar A.

Source: Journal of Food Protection®, Volume 72, Number 11, November 2009 , pp. 2428-2432(5)

Publisher: International Association for Food Protection

Nutrient values for Australian and overseas chicken meat

Author: Probst, Yasmine

Source: Nutrition & Food Science, Volume 39, Number 6, 2009 , pp. 685-693(9)

Publisher: Emerald Group Publishing Limited

Molecular aspects of milk allergens and their role in clinical events

Authors: Restani, Patrizia; Ballabio, Cinzia; Lorenzo, Chiara; Tripodi, Salvatore; Fiocchi, Alessandro

Source: Analytical and Bioanalytical Chemistry, Volume 395, Number 1, September 2009 , pp. 47-56(10)

Publisher: Springer

Changes in Tenderness, Color, and Water Holding Capacity of Broiler Breast Meat during Postdeboning Aging

Authors: Lee, Y.S.; Owens, C.M.; Meullenet, J.F.

Source: Journal of Food Science, Volume 74, Number 8, October 2009 , pp. E449-E454(1)

Publisher: Blackwell Publishing

Well-Done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk

Authors: Zheng, Wei; Lee, Sang-Ah

Source: Nutrition and Cancer, Volume 61, Number 4, July 2009 , pp. 437-446(10)

Publisher: Routledge, part of the Taylor & Francis Group

Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat

Authors: KAWAHARA, Satoshi; TAKENOYAMA, Shin-ichi; TAKUMA, Kazuaki; MUGURUMA, Michio; YAMAUCHI, Kiyoshi

Source: Animal Science Journal, Volume 80, Number 4, August 2009 , pp. 468-474(7)

Publisher: Blackwell Publishing

Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken

Authors: Li, W. J.; Zhao, G. P.; Chen, J. L.; Zheng, M. Q.; Wen, J.

Source: British Poultry Science, Volume 50, Number 2, March 2009 , pp. 188-198(11)

Publisher: Taylor and Francis Ltd

Effect of dietary linseed supplements on ω-3 PUFA content and on IGF-1 expression in broiler tissues

Authors: Saprõkina, Zinaida; Karus, Avo; Kuusik, Sirje; Tikk, Harald; Järv, Peeter; Soidla, Riina; Lember, Aleksander; Kaldmäe, Helgi; Karus, Virge; Roasto, Mati

Source: Agricultural and Food Science, Volume 18, Number 1, May 2009 , pp. 35-44(10)

Publisher: MTT Agrifood Research Finland

Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys

Authors: Voutila, Liisa; Ruusunen, Marita; Jouppila, Kirsi; Puolanne, Eero

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 5, 30 March 2009 , pp. 890-896(7)

Publisher: John Wiley & Sons, Ltd.

Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue

Authors: Rohrmann, Sabine; Lukas Jung, Sea-Uck; Linseisen, Jakob; Pfau, Wolfgang

Source: Mutagenesis, Volume 24, Number 2, 2 March 2009 , pp. 127-132(6)

Publisher: Oxford University Press

Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources

Authors: Karakaya, M.; Parlat, S. S.; Yilmaz, M. T.; Yildirim, I.; Ozalp, B.

Source: British Poultry Science, Volume 50, Number 1, January 2009 , pp. 76-82(7)

Publisher: Taylor and Francis Ltd

Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters

Authors: Barbut, S.; Somboonpanyakul, P.; Quinton, M.; Smith, A.

Source: British Poultry Science, Volume 50, Number 1, January 2009 , pp. 83-94(12)

Publisher: Taylor and Francis Ltd

Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin

Authors: Min, B.; Ahn, D.U.

Source: Journal of Food Science, Volume 74, Number 1, January/February 2009 , pp. C41-C48(1)

Publisher: Blackwell Publishing

Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

Authors: Caprioli, Ivano; O'Sullivan, Michael; Monahan, Frank

Source: European Food Research and Technology A, Volume 228, Number 3, January 2009 , pp. 433-440(8)

Publisher: Springer

Meat Consumption, Heterocyclic Amines, NAT2, and the Risk of Breast Cancer

Authors: Mignone, Laura; Giovannucci, Edward; Newcomb, Polly; Titus-Ernstoff, Linda; Trentham-Dietz, Amy; Hampton, John; Orav, E. John; Willett, Walter; Egan, Kathleen

Source: Nutrition and Cancer, Volume 61, Number 1, January 2009 , pp. 36-46(11)

Publisher: Routledge, part of the Taylor & Francis Group

Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

Authors: Tuntivanich, V.; Orta-Ramirez, A.; Marks, B.P.; Ryser, Elliot T.; Booren, A.M.

Source: Journal of Food Protection®, Volume 71, Number 12, December 2008 , pp. 2548-2551(4)

Publisher: International Association for Food Protection

THE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATION

Authors: LEE, Y.S.; OWENS, C.M.; MEULLENET, J. F.

Source: Journal of Texture Studies, Volume 39, Number 6, December 2008 , pp. 655-672(18)

Publisher: Blackwell Publishing

Immunomagnetic separation and PCR detection of Listeria monocytogenes in turkey meat and antibiotic resistance of the isolates

Authors: Bilir Ormanci, F.S.; Erol, I.; Ayaz, N. D.; Iseri, O.; Sariguzel, D.

Source: British Poultry Science, Volume 49, Number 5, September 2008 , pp. 560-565(6)

Publisher: Taylor and Francis Ltd

Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate

Authors: Haug, Anna; Rødbotten, Rune; Mydland, Liv Torunn; Christophersen, Olav Albert

Source: Acta Agriculturae Scandinavica, A, Volume 58, Number 2, June 2008 , pp. 71-77(7)

Publisher: Taylor and Francis Ltd

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

Authors: Zhuang, H.; Savage, E.M.

Source: Journal of Food Science, Volume 73, Number 8, October 2008 , pp. S424-S430(1)

Publisher: Blackwell Publishing