Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Bailey, Richard A.
Watson, Kellie A.
Bilgili, S.F.
and
Avendano, Santiago
2015.
The genetic basis of pectoralis major myopathies in modern broiler chicken lines.
Poultry Science,
Vol. 94,
Issue. 12,
p.
2870.
de Brot, S.
Perez, S.
Shivaprasad, H. L.
Baiker, K.
Polledo, L.
Clark, M.
and
Grau‐Roma, L.
2016.
Wooden breast lesions in broiler chickens in the UK.
Veterinary Record,
Vol. 178,
Issue. 6,
p.
141.
Zambonelli, Paolo
Zappaterra, Martina
Soglia, Francesca
Petracci, Massimiliano
Sirri, Federico
Cavani, Claudio
and
Davoli, Roberta
2016.
Detection of differentially expressed genes in broiler pectoralis major muscle affected by White Striping – Wooden Breast myopathies.
Poultry Science,
Vol. 95,
Issue. 12,
p.
2771.
Fouad, A.M.
Chen, W.
Ruan, D.
Wang, S.
Xia, W.G.
and
Zheng, C.T.
2016.
Impact of Heat Stress on Meat, Egg Quality, Immunity and Fertility in Poultry and Nutritional Factors That Overcome These Effects: A Review.
International Journal of Poultry Science,
Vol. 15,
Issue. 3,
p.
81.
Soglia, Francesca
Laghi, Luca
Canonico, Luca
Cavani, Claudio
and
Petracci, Massimiliano
2016.
Functional property issues in broiler breast meat related to emerging muscle abnormalities.
Food Research International,
Vol. 89,
Issue. ,
p.
1071.
Chatterjee, D.
Zhuang, H.
Bowker, B.C.
Sanchez-Brambila, G.
and
Rincon, A.M.
2016.
Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition
.
Poultry Science,
Vol. 95,
Issue. 10,
p.
2449.
Kuttappan, V.A.
Hargis, B.M.
and
Owens, C.M.
2016.
White striping and woody breast myopathies in the modern poultry industry: a review.
Poultry Science,
Vol. 95,
Issue. 11,
p.
2724.
Soglia, F.
Mudalal, S.
Babini, E.
Di Nunzio, M.
Mazzoni, M.
Sirri, F.
Cavani, C.
and
Petracci, M.
2016.
Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality.
Poultry Science,
Vol. 95,
Issue. 3,
p.
651.
Zhao, Xue
Chen, Xing
Han, Min-yi
Qian, Chang
Xu, Xing-lian
and
Zhou, Guang-hong
2016.
Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat.
LWT - Food Science and Technology,
Vol. 72,
Issue. ,
p.
141.
Albrecht, Antonia
Herbert, Ulrike
Miskel, Dennis
Heinemann, Celine
Braun, Carina
Dohlen, Sophia
Zeitz, Johanna O.
Eder, Klaus
Saremi, Behnam
and
Kreyenschmidt, Judith
2017.
Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat.
Poultry Science,
Vol. 96,
Issue. 8,
p.
2853.
Kuttappan, V.A.
Owens, C.M.
Coon, C.
Hargis, B.M.
and
Vazquez-Añon, M.
2017.
Incidence of broiler breast myopathies at 2 different ages and its impact on selected raw meat quality parameters.
Poultry Science,
Vol. 96,
Issue. 8,
p.
3005.
Xing, Tong
Zhao, Xue
Cai, Linlin
Guanghong, Zhou
and
Xu, Xinglian
2017.
Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters.
International Journal of Food Science & Technology,
Vol. 52,
Issue. 9,
p.
2068.
Soglia, Francesca
Gao, Jingxian
Mazzoni, Maurizio
Puolanne, Eero
Cavani, Claudio
Petracci, Massimiliano
and
Ertbjerg, Per
2017.
Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage.
Poultry Science,
Vol. 96,
Issue. 9,
p.
3465.
Carvalho, Rafael
Shimokomaki, Massami
and
Estévez, Mario
2017.
Poultry Quality Evaluation.
p.
133.
Cong, Jiahui
Zhang, Lin
Li, Jiaolong
Wang, Shuhao
Gao, Feng
and
Zhou, Guanghong
2017.
Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens.
Journal of the Science of Food and Agriculture,
Vol. 97,
Issue. 11,
p.
3733.
Zhao, X.
Xing, T.
Chen, X.
Han, M.-y.
Li, X.
Xu, X.-l.
and
Zhou, G.-h.
2017.
Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat.
Poultry Science,
Vol. 96,
Issue. 5,
p.
1504.
Petracci, Massimiliano
Soglia, Francesca
and
Berri, Cécile
2017.
Poultry Quality Evaluation.
p.
51.
Brambila, G. Sanchez
Chatterjee, Debolina
Bowker, B.
and
Zhuang, H.
2017.
Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition
.
Poultry Science,
Vol. 96,
Issue. 9,
p.
3489.
López-Bote, Clemente
2017.
Lawrie´s Meat Science.
p.
99.
Bowker, Brian
2017.
Poultry Quality Evaluation.
p.
77.