197 related articles for article (PubMed ID: 17988246)
1. Drip loss in pork: influencing factors and relation to further meat quality traits.
Fischer K
J Anim Breed Genet; 2007 Nov; 124 Suppl 1():12-8. PubMed ID: 17988246
[TBL] [Abstract][Full Text] [Related]
2. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
3. Shelf life of pork from five different quality classes.
Faucitano L; Ielo MC; Ster C; Lo Fiego DP; Methot S; Saucier L
Meat Sci; 2010 Mar; 84(3):466-9. PubMed ID: 20374811
[TBL] [Abstract][Full Text] [Related]
4. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.
Knox BL; van Laack RL; Davidson PM
J Food Sci; 2008 Apr; 73(3):M104-10. PubMed ID: 18387112
[TBL] [Abstract][Full Text] [Related]
5. New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.
Huff-Lonergan E; Lonergan SM
J Anim Breed Genet; 2007 Nov; 124 Suppl 1():19-26. PubMed ID: 17988247
[TBL] [Abstract][Full Text] [Related]
6. [Studies on muscle-meat quality in swine. 1. Incidence of poor quality as well as influence of slaughtering and refrigeration].
Prange H; Jugert L; Scharner E
Arch Exp Veterinarmed; 1977; 31(2):235-48. PubMed ID: 901128
[TBL] [Abstract][Full Text] [Related]
7. Genetic aspects concerning drip loss and water-holding capacity of porcine meat.
Jennen DG; Brings AD; Liu G; Jüngst H; Tholen E; Jonas E; Tesfaye D; Schellander K; Phatsara C
J Anim Breed Genet; 2007 Nov; 124 Suppl 1():2-11. PubMed ID: 17988245
[TBL] [Abstract][Full Text] [Related]
8. [Correlations between certain parameters of weight increase, slaughter performance, meat condition and thyroid function in swine for slaughter comparing various boar offspring].
Schöberlein L; Seffner W
Arch Exp Veterinarmed; 1981; 35(1):39-50. PubMed ID: 7224791
[TBL] [Abstract][Full Text] [Related]
9. Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork.
Chen T; Zhou GH; Xu XL; Zhao GM; Li CB
Meat Sci; 2010 Jan; 84(1):143-6. PubMed ID: 20374766
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. [Effect of stunning on pork muscle quality].
Schöberlein L; Renatus K; von Lengerken G; Hennebach H; Albrecht V
Arch Exp Veterinarmed; 1979; 33(3):337-45. PubMed ID: 43715
[TBL] [Abstract][Full Text] [Related]
12. Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss.
Otto G; Roehe R; Looft H; Thoelking L; Knap PW; Rothschild MF; Plastow GS; Kalm E
Meat Sci; 2007 Feb; 75(2):185-95. PubMed ID: 22063649
[TBL] [Abstract][Full Text] [Related]
13. The colour of the adductor muscle as a predictor of pork quality in the loin.
Warriss PD; Brown SN; Paściak P
Meat Sci; 2006 Aug; 73(4):565-9. PubMed ID: 22062553
[TBL] [Abstract][Full Text] [Related]
14. [Circulation load test and quality of meat in fattening pigs of known genetic origin].
Nowak A; Puls R; Otto E
Arch Exp Veterinarmed; 1976; 30(3):387-95. PubMed ID: 10871
[TBL] [Abstract][Full Text] [Related]
15. Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.
Roseiro LC; Santos C; Melo RS
Meat Sci; 1994; 38(2):353-9. PubMed ID: 22059672
[TBL] [Abstract][Full Text] [Related]
16. Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis.
Bérard J; Kreuzer M; Bee G
J Anim Sci; 2008 Sep; 86(9):2357-68. PubMed ID: 18469061
[TBL] [Abstract][Full Text] [Related]
17. [Studies on the muscle meat quality of swine. 3. Significance of meat temperature with special reference to transport forms].
Prange H; Jugert L; Ober G; Scharner E
Arch Exp Veterinarmed; 1977; 31(3):337-46. PubMed ID: 921475
[TBL] [Abstract][Full Text] [Related]
18. The association between polymorphism of PKM2 gene and glycolytic potential and pork meat quality.
Sieczkowska H; Koćwin-Podsiadła M; Zybert A; Krzecio E; Antosik K; Kamiński S; Wójcik E
Meat Sci; 2010 Jan; 84(1):180-5. PubMed ID: 20374772
[TBL] [Abstract][Full Text] [Related]
19. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
[TBL] [Abstract][Full Text] [Related]
20. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]