Viande de poulet : comment identifier le niveau de qualité adapté aux nouvelles demandes des transformateurs ?BOUTTEN, Bruno; BOUTTEN, Pierre; BERRI, Cécile et al.Bulletin de liaison du CTSCCV. 2004, Vol 14, Num 6, issn 1162-0676, 2, 9-15 [8 p.]Article

Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat = Evaluation de trois méthodes modifiées à l'acide thiobarbiturique pour mesurer l'oxydation des lipides dans la viande de pouletPIKUL, J; LESZCZYNSKI, D. E; KUMMEROW, F. A et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 5, pp 1309-1313, issn 0021-8561Article

Approches combinees de genomique positionnelle (recherche de QTL) et expressionnelle (etude du transcriptome) pour identifier des genes controlant la qualite de la viande chez le pouletLE BIHAN-DUVAL, E; BERRI, C; PITEL, F et al.Viandes et produits carnés (Aubière). 2006, pp 117-122, issn 0241-0389, 6 p., HSConference Paper

Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken MeatLIN CHEN; XIAN CHAO FENG; WAN GANG ZHANG et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 34, pp 8465-8472, issn 0021-8561, 8 p.Article

Baseline Data from a Belgium-Wide Survey of Campylobacter Species Contamination in Chicken Meat Preparations and Considerations for a Reliable Monitoring ProgramHABIB, Ihab; SAMPERS, Imca; UYTTENDAELE, Mieke et al.Applied and environmental microbiology (Print). 2008, Vol 74, Num 17, pp 5483-5489, issn 0099-2240, 7 p.Article

Tri en ligne couleur un moyen rapide et non invasif pour évaluer la qualité de la viande de poulet = Colour-aided in-line : Sorting a quick and non-invasive method for evaluating chicken meat qualityBOUTTEN, B; DROUET, L; JEHL, N et al.Viandes et produits carnés (Aubière). 2005, Vol 24, Num 5, pp 155-162, issn 0241-0389, 8 p., 190 [9 p.]Article

Catalytic «free» iron ions in muscle foods = Les ions fer libres à activité catalytique dans les produits carnésKANNER, J; HAZAN, B; DOLL, L et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 3, pp 412-415, issn 0021-8561Article

Liquid chromatographic determination of cyclopiazonic acid in poultry meat = Dosage, par chromatographie liquide, de l'acide cyclopiazonique dans la viande de pouletNORRED, W. P; COLE, R. J; DORNER, J. W et al.Journal - Association of official analytical chemists. 1987, Vol 70, Num 1, pp 121-123, issn 0004-5756Article

Catalysis of linoleate oxidation by nonheme- and heme-soluble chicken muscle proteins = Catalyse de l'oxydation du linoléate par les protéines musculaires solubles hémiques et non hémiques de pouletDECKER, E. A; SCHANUS, E. G.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 6, pp 991-994, issn 0021-8561Article

NBS studying new technique to identify irradiated foods = Etude, par le NBS (Bureau National des Normes), de nouvelles techniques pour l'identification de produits alimentaires irradiésNational Bureau of Standards Special Publication. 1986, Num 719, pp 22-23, issn 0083-1883Article

Risk Analysis of Listeria spp. Contamination in Two Types of Ready-to-Eat Chicken Meat ProductsKEERATIPIBUL, Suwimon; LEKROENGSIN, Sumalin.Journal of food protection. 2009, Vol 72, Num 1, pp 67-74, issn 0362-028X, 8 p.Article

Thermal Inactivation of Avian Influenza and Newcastle Disease Viruses in Chicken MeatTHOMAS, Colleen; KING, Daniel J; SWAYNE, David E et al.Journal of food protection. 2008, Vol 71, Num 6, pp 1214-1222, issn 0362-028X, 9 p.Article

Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphereINNAWONG, Bhundit; MALLIKARJUNAN, Parameswarakumar; MARCY, Joseph et al.Journal of food processing and preservation. 2006, Vol 30, Num 2, pp 231-245, issn 0145-8892, 15 p.Article

A Baseline Survey of the Microbiological Quality of Chicken Portions and Carcasses at Retail in Two Australian States (2005 to 2006)POINTON, A; SEXTON, M; FABIANSSON, S et al.Journal of food protection. 2008, Vol 71, Num 6, pp 1123-1134, issn 0362-028X, 12 p.Article

Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4°CBALAMATSIA, Christiana C; ROGGA, Kondylia; BADEKA, Anastasia et al.Journal of food protection. 2006, Vol 69, Num 5, pp 1126-1133, issn 0362-028X, 8 p.Article

Assessing the quality of mechanically and manually recovered chicken meatHENCKEL, Poul; VYBERG, Mogens; THODE, Siren et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 6, pp 593-601, issn 0023-6438, 9 p.Article

The colour of chiken and pork meat loaf with added cured bovine blood as evaluated by the Rab, Hunter Lab, L^* a^* b^* and XYZ CIE systems = Medida del color de un preparado de carne de pollo y de cerdo emulsionado con sangre, mediante los sistemas de color Rab, Hunter Lab, y CIE L^* a^* b^* y XYZFERREIRA, V. L. P; FERNANDES, S. V; YOTSUYANAGI, K et al.Revista española de ciencia y tecnología de alimentos. 1994, Vol 34, Num 3, pp 311-322, issn 1131-799XArticle

The effects of freezing systems and frozen storage on the quality of broiler tissue muscle = Einfluss von Einfrier-System und Aufbewahrung auf die Qualität von Broiler MuskelnSMOLINSKA, T; FATEH ABDUL-HALIM.Archiv für Geflügelkunde. 1992, Vol 56, Num 2, pp 80-85, issn 0003-9098Article

Untersuchungen zur Bestimmung des Fleischanteils bei Sülzen und Aspikwaren mit stückigen Einlagen von Hühner- und PutenfleischBENTLER, W.Fleischwirtschaft (Frankfurt). 1990, Vol 70, Num 6, pp 642-645, issn 0015-363X, 3 p.Article

Attemps obtaining the wet concertate of myofibrils from chicken breast and mechanically deboned poultry and its functional propertiesKIJOWSKI, J.Acta Alimentaria Polonica. 1989, Vol 15, Num 4, pp 317-328, issn 0137-1495Article

Physicochemical and functional properties of salt-extractable proteins from chicken breast muscle deboned after different post-mortem holding times = Propriétés physicochimiques et technologiques de protéines extractibles dans les solutions salines à partir de blanc de poulet désossé après différents laps de temps post mortemLI-CHAN, E; KWAN, L; NAKAI, S et al.Canadian Institute of Food Science and Technology journal. 1986, Vol 19, Num 5, pp 241-248, issn 0315-5463Article

Bacteriological Profile of Raw, Frozen Chicken NuggetsEGLEZOS, Sofroni; DYKES, Gary A; BIXING HUANG et al.Journal of food protection. 2008, Vol 71, Num 3, pp 613-615, issn 0362-028X, 3 p.Article

Contamination profile of Listeria spp. in three types of ready-to-eat chicken meat productsLEKROENGSIN, Sumalin; KEERATIPIBUL, Suwimon; TRAKOONLERSWILAI, Kasame et al.Journal of food protection. 2007, Vol 70, Num 1, pp 85-89, issn 0362-028X, 5 p.Article

Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meatsINTARAPICHET, Kanok-Orn; MAIKHUNTHOD, Bussayarat.Meat science. 2005, Vol 71, Num 4, pp 634-642, issn 0309-1740, 9 p.Article

Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meatXIONG, Y. L; PESCATORE, A. J; CANTOR, A et al.International journal of food science & technology. 1993, Vol 28, Num 5, pp 429-434, issn 0950-5423Article