+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Sensory quality of chicken meat as a function of its fatness: comparison of meat loaf with meat cooked in water



Sensory quality of chicken meat as a function of its fatness: comparison of meat loaf with meat cooked in water



Journal of food quality(4): 253-258




Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 017013527

Download citation: RISBibTeXText

DOI: 10.1111/j.1745-4557.1984.tb00763.x


Related references

OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat. Food Chemistry 233: 311-320, 2017

Formation of mutagens in cooked chicken meat ii. extract fraction in alkali solution from chicken meat cooked by frying broiling and boiling. Korean Journal of Animal Science 30(6): 357-364, 1988

Formation of mutagens in cooked chicken meat i. extract fraction in acid solution from chicken meat cooked by frying and broiling. Korean Journal of Animal Science 30(6): 349-356, 1988

Chicken meat quality. 1. Influence of age and growth rate on physicochemical and sensory characteristics of the meat. Archiv fur Geflugelkunde = European poultry science = Revue de science avicole europeenne 45(2): 69-76, 1981

Chicken meat quality. 2. Changes with age of some physicochemical and sensory characteristics of the meat. Archiv fur Geflugelkunde = European poultry science = Revue de science avicole europeenne 45(3): 97-104, 1981

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat. Animal Science Journal 89(1): 193-201, 2018

Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail. Food Chemistry 138(2-3): 1749-1756, 2013

Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards. Food Control 37: 51-55, 2014

Effect of age and fatness on the meat quality and quantity of beef animals. VIII. Comparison of meat quality and quantity between Japanese Black and Holstein steers. Sochi Shikenjo Kenkyu Hokoku = Bulletin of the National Grassland Institute ( 42): 83-94, 1989

Comparison of food components in the raw, cooked meat and cooked meat extracts of cockle shell: 2. Nitrogenous compounds and minerals. Bulletin of the Korean Fisheries Society 26(2): 111-119, 1993

Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology 20(5): 1257-1264, 2011

Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat. Poultry Science 97(2): 676-683, 2018

Relationships between the water binding capacity of meat and the sensory factors of meat quality. Fleischwirtschaft 57 (8) 1502-1507, 1977

Investigations into the meat quality of poultry. 1. Heritability values for the meat quality traits and correlations between relative meat deposition and meat quality. Archiv fur Tierzucht 5(1): 65-70, 1982

Cholesterol and lipid oxidation products in cooked meat as affected by raw-meat packaging and irradiation and by cooked-meat packaging and storage time. Journal of food science 66(9): 1396-1401, 2001