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Poultry Science|May 21, 2011
Effect of selected modified atmosphere packaging on Campylobacter survival in raw poultryJ A Byrd, A R Sams, B M Hargis, et al.
Poultry Science|April 26, 2000
The characterization and incidence of pale, soft, exudative turkey meat in a commercial plantC M Owens, E M Hirschler, S R McKee, et al.
Poultry Science|May 7, 2002
The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plantR L Woelfel, C M Owens, E M Hirschler, et al.
Poultry Science|November 24, 1999
A halothane test to detect turkeys prone to developing pale, soft, and exudative meatB R Wheeler, S R McKee, N S Matthews, et al.
Poultry Science|September 1, 1996
The effects of post-mortem electrical stimulation and muscle tensioning in two broiler musclesL T Walker, S G Birkhold, I S Kang, et al.
Poultry Science|November 16, 2010
Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meatC Narciso-Gaytán, D Shin, A R Sams, et al.
Poultry Science|January 21, 2011
Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meatC Narciso-Gaytán, D Shin, A R Sams, et al.
Meat Science|November 9, 2011
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crossesG D Stolowski, B E Baird, R K Miller, et al.
Poultry Science|March 24, 2010
Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meatC Narciso-Gaytán, D Shin, A R Sams, et al.
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