These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
189 related articles for article (PubMed ID: 12047089)
1. Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat. Fernandez X; Santé V; Baeza E; Lebihan-Duval E; Berri C; Rémignon H; Babilé R; Le Pottier G; Astruc T Br Poult Sci; 2002 May; 43(2):245-52. PubMed ID: 12047089 [TBL] [Abstract][Full Text] [Related]
2. Post mortem muscle metabolism and meat quality in three genetic types of turkey. Fernandez X; Sante V; Baeza E; Lebihan-Duval E; Berri C; Remignon H; Babile R; Le Pottier G; Millet N; Berge P; Astruc T Br Poult Sci; 2001 Sep; 42(4):462-9. PubMed ID: 11572621 [TBL] [Abstract][Full Text] [Related]
3. Effects of muscle pH and chilling on development of PSE-like turkey breast meat. Wynveen EJ; Bowker BC; Grant AL; Demos BP; Gerrard DE Br Poult Sci; 1999 May; 40(2):253-6. PubMed ID: 10465393 [TBL] [Abstract][Full Text] [Related]
4. The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage time. Van de Perre V; Ceustermans A; Leyten J; Geers R Meat Sci; 2010 Oct; 86(2):391-7. PubMed ID: 20554397 [TBL] [Abstract][Full Text] [Related]
5. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse. Fraqueza MJ; Cardoso AS; Ferreira MC; Barreto AS Poult Sci; 2006 Nov; 85(11):1992-2000. PubMed ID: 17032835 [TBL] [Abstract][Full Text] [Related]
6. Comparative study of the quality of broiler and turkey meat. Werner C; Janisch S; Kuembet U; Wicke M Br Poult Sci; 2009 May; 50(3):318-24. PubMed ID: 19637031 [TBL] [Abstract][Full Text] [Related]
7. Occurrence of pale soft exudative meat in mature turkey hens. Barbut S Br Poult Sci; 1997 Mar; 38(1):74-7. PubMed ID: 9088616 [TBL] [Abstract][Full Text] [Related]
8. Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses, raised under semi-confined conditions. Damaziak K; Pietrzak D; Michalczuk M; Adamczak L; Chmiel M; Florowski T; Gozdowski D; Niemiec J Br Poult Sci; 2018 Feb; 59(1):45-54. PubMed ID: 29016189 [TBL] [Abstract][Full Text] [Related]
9. Microstructure of white and dark turkey meat batters as affected by pH. Barbut S Br Poult Sci; 1997 May; 38(2):175-82. PubMed ID: 9158893 [TBL] [Abstract][Full Text] [Related]
10. Pectoralis major muscle of turkey displays divergent function as correlated with meat quality. Patterson BA; Matarneh SK; Stufft KM; England EM; Scheffler TL; Preisser RH; Shi H; Stewart EC; Eilert S; Gerrard DE Poult Sci; 2017 May; 96(5):1492-1503. PubMed ID: 27816932 [TBL] [Abstract][Full Text] [Related]
11. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death. Berri C; Debut M; Santé-Lhoutellier V; Arnould C; Boutten B; Sellier N; Baéza E; Jehl N; Jégo Y; Duclos MJ; Le Bihan-Duval E Br Poult Sci; 2005 Oct; 46(5):572-9. PubMed ID: 16359110 [TBL] [Abstract][Full Text] [Related]
12. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. Berri C; Le Bihan-Duval E; Debut M; Santé-Lhoutellier V; Baéza E; Gigaud V; Jégo Y; Duclos MJ J Anim Sci; 2007 Aug; 85(8):2005-11. PubMed ID: 17431054 [TBL] [Abstract][Full Text] [Related]
13. Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution. Everts AJ; Wulf DM; Everts AK; Nath TM; Jennings TD; Weaver AD Meat Sci; 2010 Oct; 86(2):352-6. PubMed ID: 20558010 [TBL] [Abstract][Full Text] [Related]
14. Meat quality and transport stress of cattle. Honkavaara M; Rintasalo E; Ylönen J; Pudas T Dtsch Tierarztl Wochenschr; 2003 Mar; 110(3):125-8. PubMed ID: 12731114 [TBL] [Abstract][Full Text] [Related]
15. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Le Bihan-Duval E; Berri C; Baéza E; Santé V; Astruc T; Rémignon H; Le Pottier G; Bentley J; Beaumont C; Fernandez X Genet Sel Evol; 2003; 35(6):623-35. PubMed ID: 14604511 [TBL] [Abstract][Full Text] [Related]
16. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. Lesiak MT; Olson DG; Lesiak CA; Ahn DU Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061 [TBL] [Abstract][Full Text] [Related]
17. A note on the relationships between cured-cooked and dry-cured ham processing yields. Sellier P; Monin G Meat Sci; 2010 Aug; 85(4):785-7. PubMed ID: 20416830 [TBL] [Abstract][Full Text] [Related]
18. The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams. Hugenschmidt G; Hadorn R; Scheeder MR; Silacci P; Scherrer D; Wenk C Meat Sci; 2010 Aug; 85(4):632-9. PubMed ID: 20456869 [TBL] [Abstract][Full Text] [Related]
19. Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck. Baeza E; Dessay C; Wacrenier N; Marche G; Listrat A Br Poult Sci; 2002 Sep; 43(4):560-8. PubMed ID: 12365513 [TBL] [Abstract][Full Text] [Related]
20. Quality attributes and color characteristics in three-piece boneless hams. McKeith RO; Pringle TD Meat Sci; 2013 Sep; 95(1):59-63. PubMed ID: 23652219 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]