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Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation. [PDF]
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Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage. [PDF]
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Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken breast meat preservation. [PDF]
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Effect of wooden breast on postmortem changes in chicken meat
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Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. [PDF]
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Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat
Food and Bioprocess Technology, 2018 Felix Rabeler, A. H. Feyissa
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Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle. [PDF]
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Prediction of pH changes during immersion of meat proteic matrices in acidic marinades [PDF]
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