PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Poultry Science10.1093/ps/80.4.5012001804501-507Electrical Stunning, Hot Boning, and Quality of Chicken Breast MeatC.C. Contreras, N.J. Beraquethttps://api.elsevier.com/content/article/PII:S0032579119411176?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119411176?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/80/4/501/4382920/poultrysci80-0501.pdf
Meat and Muscle Biology10.22175/mmb.112242020Meat quality attributes associated with woody breast and effect of location and freezing on breast filletAndy Mauromoustakos, Barbara Mallmann, Casey M Owens, Craig N Coon, Guillermo Tellez-Isaiashttps://www.iastatedigitalpress.com/mmb/article/id/11224/
Journal of Food Quality10.1111/jfq.120462013365361-368Quality and Shelf Life of Fresh Chicken Breasts Subjected to Crust Freezing with and without SkinPaul L. Dawson, Byron D. Chaves, Julie K. Northcutt, Invee Y. Hanhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12046
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
Meat Science10.1016/s0309-1740(02)00078-52003632273-277Effect of gamma irradiation on the texture and microstructure of chicken breast meatK.S. Yoonhttps://api.elsevier.com/content/article/PII:S0309174002000785?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002000785?httpAccept=text/plain
Journal of the Science of Food and Agriculture10.1002/jsfa.5606201292102183-2187Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditionsFlavia Perlo, Patricia Bonato, Romina Fabre, Gustavo Teira, Osvaldo Tisoccohttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.5606, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.5606, http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5606/fullpdf
Poultry Science10.1016/j.psj.2019.10.06920209931724-1733Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological qualityGiulia Tasoniero, Hong Zhuang, Gary R. Gamble, Brian C. Bowkerhttps://api.elsevier.com/content/article/PII:S0032579119577859?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119577859?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2016.02.0142016116158-164Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loinsJu-Hui Choe, Adam Stuart, Yuan H. Brad Kimhttps://api.elsevier.com/content/article/PII:S0309174016300316?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174016300316?httpAccept=text/plain
Poultry Science10.3382/ps.04907471970493747-751Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken FrankfurtersR.C. Baker, J.M. Darfler, D.V. Vadehrahttps://api.elsevier.com/content/article/PII:S0032579119534265?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119534265?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/49/3/747/9646050/poultrysci49-0747.pdf
Poultry Science10.3382/ps.05302151974531215-220Effect of Certain Freezing Methods upon Microbes Associated with Chicken MeatK.W.B. Gunaratne, J.V. Spencerhttps://api.elsevier.com/content/article/PII:S0032579119492687?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119492687?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/53/1/215/4368988/poultrysci53-0215.pdf