PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Meat Science10.1016/j.meatsci.2014.09.0972015101141Relationships between volatile flavor compounds and beef flavor descriptive attributes using principal component analysisH. Laird, R.K. Miller, C.R. Kerthhttps://api.elsevier.com/content/article/PII:S0309174014003866?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174014003866?httpAccept=text/plain
Italian Journal of Animal Science10.1080/1828051x.2019.166726920191811385-1393Effects of probiotics and sex on physicochemical, sensory and microstructural characteristics of broiler chicken meatKamil Stęczny, Dariusz Kokoszynskihttps://www.tandfonline.com/doi/pdf/10.1080/1828051X.2019.1667269
Meat Science10.1016/j.meatsci.2005.09.0072006724785-788Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research noteF. Perlo, P. Bonato, G. Teira, R. Fabre, S. Kueiderhttps://api.elsevier.com/content/article/PII:S0309174005003438?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005003438?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2008.10.0142009814589-595Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storageR.G. Brannanhttps://api.elsevier.com/content/article/PII:S0309174008003471?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174008003471?httpAccept=text/plain
Poultry Science10.3382/ps.065170219866591702-1707Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast MeatB.G. LYON, D. HAMMhttps://api.elsevier.com/content/article/PII:S0032579119524671?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119524671?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/65/9/1702/4515289/poultrysci65-1702.pdf
Poultry Science10.3382/ps.2009-0042220108951049-1055Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values1H. Zhuang, E.M. Savagehttps://api.elsevier.com/content/article/PII:S0032579119362649?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119362649?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/89/5/1049/4339643/poultrysci89-1049.pdf
Poultry Science10.3382/ps.2011-0188420129171695-1702Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meatH. Zhuang, E.M. Savagehttps://api.elsevier.com/content/article/PII:S003257911940299X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S003257911940299X?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/91/7/1695/4369867/poultrysci91-1695.pdf
Poultry Science10.1093/ps/77.5.7651998775765-769Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meatS.K. Williams, K Phillipshttps://api.elsevier.com/content/article/PII:S003257911940878X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S003257911940878X?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/77/5/765/4320278/poultrysci77-0765.pdf
LWT10.1016/j.lwt.2019.1089392020120108939Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meatJian Zhang, Brian Bowker, Yi Yang, Bin Pang, Hong Zhuanghttps://api.elsevier.com/content/article/PII:S0023643819312812?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0023643819312812?httpAccept=text/plain
Journal of Food Quality10.1155/2018/6754070201820181-9Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various MethodsAnna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowiczhttp://downloads.hindawi.com/journals/jfq/2018/6754070.pdf, http://downloads.hindawi.com/journals/jfq/2018/6754070.xml, http://downloads.hindawi.com/journals/jfq/2018/6754070.pdf