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V. S. Asmundson , F. H. Jukes , H. M. Fyler and M. L. Maxwell .1938. The effect of certain fish meals and fish oils in the ration on the flavor of the turkey. Poultry Sci. 17: 147.
L. M. Bele , H. H. Palmer , A. H. Klose and T. F Irmiter .1966. Evaluation of objective methods of measuring differences in texture of freeze-dried chicken meat. J. Food sci. 31: 79.
R. J. Bouthilet .1951. Chicken flavor: The source of the meat flavor component. Food Res. 16:201.
C. W. Carlson , A. W. Adams , R. A. Wilcox , G. F. Gastler and L. M. Birrill .1962. Dietary energy, sex, strain, and storage as influencing composition and/ or palatability of Broad Breasted Bronze turkeys. Poultry Sci. 41:150.
C. W. Carrick and S. M. Hauge .1926. The effect of cod liver oil upon flavor in poultry meat. Poultry Sci. 5:213.
I. S. Chow and M. Jacobson .1968. Inosine monophosphate, inosine, and hypozanthine in meat from broilers. Poultry Sci. 47: 604.
B. Coleby .1959. The effects of irradiation on the quality of meat and poultry. Interm. J. Appl. Rad. Isotopes. 6:115.
B. Coleby , M. Ingram and H. J. Sheppard .1960. Treatment of meats with ionizing radiation. III. Radiation pasteurization of whole eviscerated chicken carcasses. J. Sci. Fd. Agri. 11:61.
E. C. Crocker .1948. Flavor of meat. Food Res. 13:179.
J. L. Fry , G. E. Goertz , M. H. Taylor and A. S. Hooper .1964. A comparison of cooking methods for boneless turkey rolls and bars. Poultry Sci. 43:1572.
J. L. Fry , P. van Walleghem , P. W. Waldroup and R. H. Harms .1965. Fish meal studies. 2. Effects of levels and sources of “fish flavor” in broiler meat. Poultry Sci. 44:1016.
G. L. Gilpin , A. M. Harkin , R. A. Redstrom and E. H. Dawson .1960. Quality and yield of modern and old-type chickens. Poultry Sci. 39:924.
H. S. Groninger , A. L. Tappel and F. W. Knapp .1956. Some chemical and organoleptic changes in gamma irradiated meats. Food Res. 21:555.
K. N. Hall and J. V. Spencer .1968. Quantitative comparisons of certain nucleotides and related compounds in chicken and turkey meat. Poultry Sci. 47:300.
R. S. Hannan and H. J. Sheppard .1959. The treatment of meats withionizing radiations. 1. Changes in odour, flavor, and appearance of chicken meat. J. Sci, Fd. Agri. 10:286.
H. L. Hanson , A. A. Campbell , A. A. Kraft , G. L. Gilpin and A. M. Harkin .1959. The flavor of modern–and old-type chickens. Poultry Sci. 38:1071.
M. M. Hard , J. V. Spencer , R. S. Locke and M. H. George .1963. A comparison of different methods of preserving shell eggs. 1. Effect on flavor. Poultry Sci. 42:815.
J. O. Hardin , J. L. Milligan and V. D. Sidwell .1964. The influence of solvent extracted fish meal and stabilized fish oil in broiler rations on performance and on the flavor of broiler meat. Poultry Sci. 43:858.
A. M. Harkin , C. Kitzmiller , G. L. Gilpin and S. J. Marsden .1958. Quality of the cooked meat of turkey fed animal or vegetable protein diets with vitamin and fat supplements. Poultry Sci. 37:1328.
A. Holdas and K. N. May .1966. Fish oil and fishy flavor of eggs and carcasses of hens. Poultry Sci. 45:1405.
W. C. Hurley , O. J. Kahlenberg , E. M. Funk , L. G. Maharg and N. L. Webb . 1958. Factors affecting poultry flavor. 1. Inorganic constituents. Poultry Sci. 37:1436.
O. J. Kahlenberg and E. M. Funk 1961. The cooking of fowl with various salts for precooked poultry products. Poultry Sci. 40:668.
O. J. Kahlenberg , E. M. Funk , L. A. Voss , L. G. Maharg and N. L. Webb 1960. Factors affecting poultry flavor. 2. The effect of a mechanical quick-chill cooling unit. Poultry Sci. 39:350.
O. J. Kahlenberg , C. Pudelkewicz and L. A. Voss 1961. Factors affecting poultry flavor. The effect of semi-synthetic and practical type rations on the palatability of broilers. Poultry Sci. 40:634.
M. A. Katz , L. R. Dugan Jr., and L. E. Dawson 1966. Fatty acids in neutral lipids and phospholipids from chicken tissues. J. Food Sci. 31:717.
A. W. Khan and L. van Den Berg 1965. Changes in chicken muscle proteins during cooking and subsequent frozen storage, and their significance in quality. J. Food Sci. 30:151.
L. Kline , T. F. Sugihara and J. J. Meehan 1964. Properties of yolk-containing solids with added carbohydrate. J. Food Sci. 29:693.
H. H. Koehler and M. Jacobson 1966. Flavor of egg yolk: Fractionation and profile analysis. Poultry Sci. 45:1371.
E. Larmond , A. Petrasovits , E. S. Merritt and N. W. Tape .1968. Frozen geese quality as affected by sex and breed. J. Food Sci. 33:349.
K. C. Leong , M. L. Sunde , H. R. Bird and K. G. Weckel .1958. Taste panel evalution of the effect of added fat on the flavor of chicken meat. Poultry Sci. 37:1170.
B. L. Lewis , D. L. Harrison and P. E. Sanford 1958. Effect of xanthophyll on the palatability and fat stability of fresh and frozen Broad Breasted Bronze turkeys. Food Res. 23:7.
R. W. Lewis , P. E. Sanford , A. F. Ericson , D. L. Harrison and R. E. Clegg 1956. Flavor and aroma of birds fed purified and standard diets. Poultry Sci. 35:251.
A. L. Lilyblade and D. W. Peterson 1962. Inositol and free sugars in chicken muscle post-mortem. Food Sci. 27:245.
D. R. Marble , J. E. Hunter , H. C. Enandel and R. A. Dutcher 1938. Fishy flavor and odor in turkey meat. Poultry Sci. 17:49.
K. N. May , R. L. Helmer and R. L. Saffle 1963. Effect of phosphate treatment on carcass weight changes and organoleptic quality of cut-up chicken. Poultry Sci. 42:24.
K. N. May and R. L. Saffle 1964. Quality of ice packed and of frozen chickens. 2. Taste panel evulations. Poultry Sci. 43:1044.
G. A. Miller , E. M. Jones and P. J. Aldrich 1959. A comparison of the gelation properties and palatability of shell eggs. frozen whole eggs and whole egg solids in standard baked custard. Food Res. 24:584.
L. J. Minor , A. M. Pearson , L. E. Dawson and B. S. Schweigert 1965a. Chicken flavor: The identification of some chemical components and the importance of sulfur compounds in the cooked volatile fraction. J. Food Sci. 30: 686.
L. J. Minor , A. M. Pearson , L. E. Dawson and B. S. Schweigert 1965b. Gas chromatographic analysis of volatile constituents from cooked carcasses of old and young chickens. Poultry Sci. 44: 535.
L. J. Minor , A. M. Pearson , L. E. Dawson and B. S. Schweigert 1965c. Separation and identification of carbonyl and sulfur compounds in the volatile fraction of cooked chicken. J. Agr. Food Chem. 13:298.
G. J. Mountney , R. E. Branson and W. C. Hurley 1960. The effect on flavour of holding frozen chicken for selected periods. Poultry Sci. 39:287.
L. M. Odland , H. L. Mayfield and L. Page 1955. The influence of palatability of certain grain combinations, fish solubles, and vitamin B-12 aureomycin supplement in poultry rations. Poultry sci. 34:822.
E. L. Pippen , A. A. Campbell and J. V. Streeter 1954. Flavor studies. Origin of chicken flavor. J. Agr. Food Chem. 2:364.
E. L. Pippen , D. de Fremery , H. Lineweaver and H. L. Hanson 1965. Chicken broth flavor and pH. Poultry Sci. 44:816.
E. L. Pippen , E. J. Eyring and Nonaka 1960. The occurrence and flavor significance of acetoin in aqueous extracts of chicken. Poultry Sci. 39:922.
E. L. Pippen and A. A. Klose 1955. Effects of ice water chilling on flavor of chicken. Poultry Sci. 34:1139.
E. L. Pippen and M. Nonaka 1960. Volatile carbonyl compounds of cooked chicken. II. J. Compounds volatilized with steam during cooking. Food Res. 25: 764.
E. L. Pippen and M. Nonaka 1963. Gas chromatography of chicken and turkey volatilres. Food Sci. 28:334.
E. L. Pippen , M. Nonaka , F. T. Jones and F. Stitt 1958. Volatile carbonyl compounds of cooked chicken. I. Compounds by air entrainment. Food Res. 23:103.
B. E. Proctor , J. T. R. Nickerson and J. J. Licciardello 1956. Cathode ray irradiation of chicken meat for the extension of shelf life. Food Res. 21:11.
J. M. Sim and A. F. Carlin 1968. Effect of additives on the quality of frozen turkey steakpatties stored at 0°F. Poultry Sci. 47: 531.
G. F Stewart , H. L. Hanson , B. Lowe and J. J Austin 1945. Effects of aging, freezing rate, and storage period on palatability of broilers. Food Res. 10:16.
M. Woodburn , M. Jewell , G. E. Vail , R. Harrington and W. J. Stadelman 1966. Frying chickens purchased in retail markets in one area. 2. Factors relating to flavor. Poultry Sci. 45:263.