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Meullenet, J.-F.
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1

Effect of pre- and post-marination aging on meat quality at..:

Kuttappan, V.A. ; Gunsaulis, V.B. ; Mauromoustakos, A...
Poultry Science.  95 (2016)  11 - p. 2690-2695 , 2016
Link: https://doi.org/10.3382/..
 
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2

Noninvasive Deformation Test for the Tenderness Classificat..:

Lee, Youngseung ; Xiong, R. ; Owens, C.M..
Journal of Texture Studies.  47 (2015)  1 - p. 68-73 , 2015
Link: https://doi.org/10.1111/..
 
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3

Identifying Product Attributes and Consumer Attitudes that ..:

Lawless, L.J.R. ; Drichoutis, A.C. ; Nayga Jr, R.M...
Journal of Sensory Studies.  30 (2015)  2 - p. 156-168 , 2015
Link: https://doi.org/10.1111/..
 
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4

Estimation of factors associated with the occurrence of whi..:

Kuttappan, V.A. ; Brewer, V.B. ; Mauromoustakos, A....
Poultry Science.  92 (2013)  3 - p. 811-819 , 2013
Link: https://doi.org/10.3382/..
 
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5

Rice degree of milling effects on hydration, texture, senso..:

Billiris, M.A. ; Siebenmorgen, T.J. ; Meullenet, J.-F..
Journal of Food Engineering.  113 (2012)  4 - p. 559-568 , 2012
Link: https://doi.org/10.1016/..
 
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6

Optimization of Consumer Acceptability and Sensory Characte..:

Lee, Y.S. ; Youm, G. ; Owens, C.M..
Journal of Food Science.  76 (2011)  8 - p. , 2011
Link: https://doi.org/10.1111/..
 
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7

EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLOR..:

LEE, Y.S. ; ZHEKOV, Z.G. ; OWENS, C.M...
Journal of Texture Studies.  43 (2011)  2 - p. 124-132 , 2011
Link: https://doi.org/10.1111/..
 
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8

Marination properties and sensory evaluation of breast fill..:

Perumalla, A.V.S. ; Saha, A. ; Lee, Y...
Poultry Science.  90 (2011)  3 - p. 671-679 , 2011
Link: https://doi.org/10.3382/..
 
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9

Lactic acid enhancement can improve the fresh and cooked co..:

Apple, J. K. ; Sawyer, J. T. ; Meullenet, J.-F...
Journal of Animal Science.  89 (2011)  12 - p. 4207-4220 , 2011
Link: https://doi.org/10.2527/..
 
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10

Antilisterial Activity and Consumer Acceptance of Irradiate..:

Over, K.F. ; Hettiarachchy, N.S. ; Perumalla, A.V.S....
Journal of Food Science.  75 (2010)  7 - p. , 2010
Link: https://doi.org/10.1111/..
 
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11

Consumer responses for tenderness and overall impression ca..:

Yancey, J.W.S. ; Apple, J.K. ; Meullenet, J.-F..
Meat Science.  85 (2010)  3 - p. 487-492 , 2010
Link: https://doi.org/10.1016/..
 
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12

Changes in Tenderness, Color, and Water Holding Capacity of..:

Lee, Y.S. ; Owens, C.M. ; Meullenet, J.F.
Journal of Food Science.  74 (2009)  8 - p. , 2009
Link: https://doi.org/10.1111/..
 
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13

Tenderness, moistness, and flavor of pre- and postrigor mar..:

Saha, A. ; Perumalla, A.V.S ; Lee, Y...
Poultry Science.  88 (2009)  6 - p. 1250-1256 , 2009
Link: https://doi.org/10.3382/..
 
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14

Tenderness Perception of Poultry Major Pectoralis Muscle du..:

Lee, Y.S. ; Owens, C.M. ; Meullenet, J.F.
Journal of Food Science.  74 (2009)  9 - p. , 2009
Link: https://doi.org/10.1111/..
 
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15

Consumer acceptance of broiler breast fillets marinated wit..:

Saha, A. ; Lee, Y. ; Meullenet, J.F..
Poultry Science.  88 (2009)  2 - p. 415-423 , 2009
Link: https://doi.org/10.3382/..
 
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