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The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Vertaisarvioitu
Avoin saatavuus
DOI
10.3389/fnut.2022.958248
Becker, Elisa; Kozmér, Stella; Aulbach, Matthias B.; Lawrence, Natalia S.
Frontiers in Nutrition2022

Human Campylobacteriosis Cases Traceable to Chicken Meat-Evidence for Disseminated Outbreaks in Finland

Vertaisarvioitu
Avoin saatavuus
DOI
10.3390/pathogens9110868
Llarena, Ann-Katrin; Kivistö, Rauni
Pathogens2020

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Vertaisarvioitu
DOI
10.1007/s00217-006-0384-z
Lantto, Raija; Puolanne, Eero; Katina, Kati; Niemistö, Markku; Buchert, Johanna; Autio, Karin
European Food Research and Technology2007

Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.psj.2023.102741
Kaewsatuan, Pramin; Poompramun, Chotima; Kubota, Satoshi; Yongsawatdigul, Jirawat; Molee, Wittawat; ...
Poultry Science2023

Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

Vertaisarvioitu
DOI
10.1016/j.foodres.2018.03.045
da Costa, Whyara Karoline Almeida; de Souza, Geany Targino; Brandão, Larissa Ramalho; de Lima, Rafae...
Food Research International2018

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodqual.2023.104886
van Dijk, Birgit; Jouppila, Kirsi; Sandell, Mari; Knaapila, Antti
Food Quality and Preference2023

Listeria decontamination of chicken meat with beer brewed with bacteriocin producing Saccharomyces boulardii

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.lwt.2021.112323
Ran, Li; Yassami, Shiva; Kiviniemi, Eero Antero; Qiao, Wanjin; Takala, Timo; Saris, Per
LWT-Food Science and Technology2021

Tyrosinase-aided protein cross-linking: Effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels

Vertaisarvioitu
DOI
10.1021/jf0623485
Lantto, Raija; Puolanne, Eero; Kruus, Kristiina; Buchert, Johanna; Autio, Karin
Journal of Agricultural and Food Chemistry2007

Meat market

Avoin saatavuus
Jansik, Csaba
Natural resources and bioeconomy studies2021

Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product

Vertaisarvioitu
DOI
10.1002/jsfa.2740590110
Sjöberg, Anna-Maija; Tuominen, Jari; Kiutamo, Tuomo; Luukkonen, Satu
Journal of the Science of Food and Agriculture1992

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Vertaisarvioitu
Avoin saatavuus
DOI
10.3389/fnut.2022.958248
2022

Human Campylobacteriosis Cases Traceable to Chicken Meat-Evidence for Disseminated Outbreaks in Finland

Vertaisarvioitu
Avoin saatavuus
DOI
10.3390/pathogens9110868
2020

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Vertaisarvioitu
DOI
10.1007/s00217-006-0384-z
2007

Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.psj.2023.102741
2023

Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

Vertaisarvioitu
DOI
10.1016/j.foodres.2018.03.045
2018

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodqual.2023.104886
2023

Listeria decontamination of chicken meat with beer brewed with bacteriocin producing Saccharomyces boulardii

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.lwt.2021.112323
2021

Tyrosinase-aided protein cross-linking: Effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels

Vertaisarvioitu
DOI
10.1021/jf0623485
2007

Meat market

Avoin saatavuus
2021

Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product

Vertaisarvioitu
DOI
10.1002/jsfa.2740590110
1992