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	1.	Development of the BITE Master II and its application to the study of cheese hardness. [electronic resource] by Meullenet, J-F Gandhapuneni, R K Producer: 20060929 In: Physiology & behavior vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Tenderness perception of poultry major pectoralis muscle during mastication. [electronic resource] by Lee, Y S Owens, C M Meullenet, J F Producer: 20100927 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Changes in tenderness, color, and water holding capacity of broiler breast meat during postdeboning aging. [electronic resource] by Lee, Y S Owens, C M Meullenet, J F Producer: 20100202 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	On the quality of commercial boneless skinless broiler breast meat. [electronic resource] by Lee, Y S Owens, C M Meullenet, J F Producer: 20090330 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	A novel laser air puff and shape profile method for predicting tenderness of broiler breast meat. [electronic resource] by Lee, Y S Owens, C M Meullenet, J F Producer: 20081028 In: Poultry science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Consumer acceptance of broiler breast fillets marinated with varying levels of salt. [electronic resource] by Saha, A Lee, Y Meullenet, J F Owens, C M Producer: 20090331 In: Poultry science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat. [electronic resource] by Lee, Y S Youm, G Owens, C M Meullenet, J F Producer: 20120706 In: Journal of food science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage. [electronic resource] by Lee, Y S Saha, A Xiong, R Owens, C M Meullenet, J F Producer: 20080616 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force. [electronic resource] by Yancey, J W S Apple, J K Meullenet, J-F Sawyer, J T Producer: 20101123 In: Meat science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Small bird programs: effect of phase-feeding, strain, sex, and debone time on meat quality of broilers. [electronic resource] by Brewer, V B Emmert, J L Meullenet, J-F C Owens, C M Producer: 20120329 In: Poultry science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics. [electronic resource] by Baublits, R T Meullenet, J-F Sawyer, J T Mehaffey, J M Saha, A Producer: 20121002 In: Meat science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses. [electronic resource] by Perumalla, A V S Saha, A Lee, Y Meullenet, J F Owens, C M Producer: 20110419 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets. [electronic resource] by Kuttappan, V A Gunsaulis, V B Mauromoustakos, A Meullenet, J F Owens, C M Producer: 20170411 In: Poultry science vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel. [electronic resource] by Saha, A Perumalla, A V S Lee, Y Meullenet, J F Owens, C M Producer: 20090804 In: Poultry science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture. [electronic resource] by Cavitt, L C Meullenet, J F Gandhapuneni, R K Youm, G W Owens, C M Producer: 20050303 In: Poultry science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef. [electronic resource] by Apple, J K Sawyer, J T Meullenet, J-F Yancey, J W S Wharton, M D Producer: 20120612 In: Journal of animal science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers. [electronic resource] by Brewer, V B Kuttappan, V A Emmert, J L Meullenet, J-F C Owens, C M Producer: 20120306 In: Poultry science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains. [electronic resource] by Mehaffey, J M Pradhan, S P Meullenet, J F Emmert, J L McKee, S R Owens, C M Producer: 20060619 In: Poultry science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access. [electronic resource] by Fanatico, A C Pillai, P B Emmert, J L Gbur, E E Meullenet, J F Owens, C M Producer: 20071219 In: Poultry science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Evaluation of slower-growing broiler genotypes grown with and without outdoor access: sensory attributes. [electronic resource] by Fanatico, A C Pillai, P B Cavitt, L C Emmert, J L Meullenet, J F Owens, C M Producer: 20060414 In: Poultry science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 24 results.