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

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

A research note. Identification of 3,5-diisobutyl-1,2,4-trithiolane and 2-isobutyl-3,5-diisopropylpyridine in fried chicken flavor = Note de recherche. Identification du di-3,5-isobutyl-tri-1,2,4-thiolane et de l'iso-2-butyl-di-3,5-isopropylpyridine dans les composés de la flaveur de la viande de poulet friteHARTMAN, G. J; CARLIN, J. T; HWANG, S. S et al.Journal of food science. 1984, Vol 49, Num 5, pp 1398-1400, issn 0022-1147Article

Physical characteristics of Pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions = Caractéristiques physiques du muscle Pectoralis superficialis provenant de carcasses de poulets réfrigérées dans l'eau ou dans des solutions de chlorure de sodium, dans des conditions industriellesDUKES, M. G; JANKY, D. M.Journal of food science. 1984, Vol 49, Num 3, pp 849-858, issn 0022-1147Article

Growth and survival at chiller temperatures of Arcobacter butzleriKJELDGAARD, Jette; JORGENSEN, Kirsten; INGMER, Hanne et al.International journal of food microbiology. 2009, Vol 131, Num 2-3, pp 256-259, issn 0168-1605, 4 p.Article

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breastLIAO, G. Z; WANG, G. Y; XU, X. L et al.Meat science. 2010, Vol 85, Num 1, pp 149-154, issn 0309-1740, 6 p.Article

Chlorinated dibenzo-p-dioxins, chlorinated dibenzofurans, and pentachlorophenol in Canadian chicken and pork samples = Les dibenzo-p-dioxines chlorées, les dibenzofuranes chlorés et le pentachlorophénol dans les échantillons de viandes de poulet de porc du CanadaRYAN, J. J; LIZOTTE, R; SAKUMA, T et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 6, pp 1021-1026, issn 0021-8561Article

Effect of ante-mortem papain injection on the tenderness of spent White Leghorn hens = Effet d'une injection de papaïne ante mortem sur la tendreté de la chair de poules de réforme de race Leghorn blancheBAWA, A. S; ORR, H. L; USBORNE, W. R et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 4, pp 254-257, issn 0022-1155Article

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

A research note. Internal end temperature and survival of bacteria on meats with and without a polyvinylidene chloride wrap during microwave cooking = Note de recherche. Température interne finale et résistance des bactéries dans les viandes enrobées ou non d'un film de chlorure de polyvinylidène, au cours de la cuisson aux microondesSAWYER, C. A; BIGLARI, S. D; THOMPSON, S. S et al.Journal of food science. 1984, Vol 49, Num 3, pp 972-974, issn 0022-1147Article

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

A preliminary note on the detection and partial characterization of chicken muscle soluble proteins by immunoelectrophoresis in agarose gels = Note préliminaire sur la mise en évidence et l'identification partielle de protéines musculaires solubles de poulet par immunoélectrophorèse en gels d'agaroseCASAS, C; TORMO, J; HERNANDEZ, P. E et al.Food chemistry. 1985, Vol 18, Num 3, pp 233-238, issn 0308-8146Article

Furazolidone residues in chicken and swine tissues after feeding trials = Résidus de furazolidone dans les tissus de poulet et de porc après essais nutritionnelsWINTERLIN, W; MOURER, C; HALL, G et al.Journal of environmental science and health. Part B. Pesticides, food contaminants, and agricultural wastes. 1984, Vol 19, Num 2, pp 209-224, issn 0360-1234Article

Effects of antemortem injected crude papain in chicken muscle = Effets de la papaïne brute injectée ante mortem, dans les muscles de pouletBROOKS, B. A; KLASING, K. C; REGENSTEIN, J. M et al.Journal of food science. 1985, Vol 50, Num 5, pp 1370-1374, issn 0022-1147Article

Performance of crossbred chickens for tandoori preparation = Performances de poulets hybrides pour la préparation de tandooriKESHRI, R. C; SHARMA, R. P; SHYAMSUNDER, G et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 4, pp 245-246, issn 0022-1155Article

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

IncH plasmids in Escherichia coli strains isolated from broiler chicken carcasses = Les plasmides IncH de souches d'Escherichia coli isolées de carcasses de poulets de chairCHASLUS-DANCLA, E; LAFONT, J. P.Applied and environmental microbiology (Print). 1985, Vol 49, Num 4, pp 1016-1018, issn 0099-2240Article

Effect of carbon dioxide flushing and packaging methods on the microbiology of packaged chicken = Effets du traitement sous dioxyde de carbone et des méthodes de conditionnement sur la microbiologie des viandes de poulet emballéesTHOMAS, Y. O; KRAFT, A. A; RUST, R. E et al.Journal of food science. 1984, Vol 49, Num 5, pp 1367-1371, issn 0022-1147Article

Rapid liquid chromatographic determination of clopidol in chicken muscles = Dosage rapide par chromatographie liquide du clopidol dans les muscles du pouletMTEMA, C. A; NAKAZAWA, H; TAKABATAKE, E et al.Journal - Association of official analytical chemists. 1984, Vol 67, Num 2, pp 334-336, issn 0004-5756Article

At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopyDE MARCHI, M; RIOVANTO, R; PENASA, M et al.Meat science. 2012, Vol 90, Num 3, pp 653-657, issn 0309-1740, 5 p.Article

The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storageCASTRO, W. F; MARIUTTI, L. R. B; BRAGAGNOLO, N et al.Food chemistry. 2010, Vol 124, Num 1, pp 126-131, issn 0308-8146, 6 p.Article

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °CCHOULIARA, E; KARATAPANIS, A; SAVVAIDIS, I. N et al.Food microbiology. 2007, Vol 24, Num 6, pp 607-617, issn 0740-0020, 11 p.Article

Antioxidant active packaging for chicken meat processed by high pressure treatmentBOLUMAR, Tomas; ANDERSEN, Mogens L; ORLIEN, Vibeke et al.Food chemistry. 2011, Vol 129, Num 4, pp 1406-1412, issn 0308-8146, 7 p.Article

Pulsed field gel electrophoresis (PFGE) analysis for multidrug resistant Salmonella enterica serovar Schwarzengrund isolates collected in six years (2000—2005) from retail chicken meat in TaiwanCHEN, Ming-Hui; HWANG, Wen-Zhe; WANG, Shu-Wan et al.Food microbiology. 2011, Vol 28, Num 3, pp 399-405, issn 0740-0020, 7 p.Article

A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meatGONZALEZ, Manuel; SKANDAMIS, Panagiotis N; HÄNNINEN, Marja-Liisa et al.International journal of food microbiology. 2009, Vol 136, Num 1, pp 52-58, issn 0168-1605, 7 p.Article