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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

339 related articles for article (PubMed ID: 18274969)

  • 21. Effect of electrical stunning frequency and current waveform in poultry welfare and meat quality.
    Siqueira TS; Borges TD; Rocha RMM; Figueira PT; Luciano FB; Macedo REF
    Poult Sci; 2017 Aug; 96(8):2956-2964. PubMed ID: 28419361
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
    Modzelewska-Kapituła M; Kwiatkowska A; Jankowska B; Dąbrowska E
    Meat Sci; 2015 Feb; 100():209-16. PubMed ID: 25460127
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review.
    Cheng JH; Nicolai B; Sun DW
    Meat Sci; 2017 Jan; 123():182-191. PubMed ID: 27750085
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Review: Automation and meat quality-global challenges.
    Barbut S
    Meat Sci; 2014 Jan; 96(1):335-45. PubMed ID: 23933632
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity.
    Di Luca A; Mullen AM; Elia G; Davey G; Hamill RM
    Meat Sci; 2011 Jun; 88(2):261-70. PubMed ID: 21292408
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Utilization and application of wet potato processing coproducts for finishing cattle.
    Nelson ML
    J Anim Sci; 2010 Apr; 88(13 Suppl):E133-42. PubMed ID: 19897632
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality.
    Fernández AM; Vieira C
    Meat Sci; 2012 Dec; 92(4):569-74. PubMed ID: 22726698
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K; Borup U; Therkildsen M
    J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.
    Kaewthong P; Wattanachant S
    Poult Sci; 2018 Feb; 97(2):701-708. PubMed ID: 29140471
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageing.
    Farouk MM; Mustafa NM; Wu G; Krsinic G
    Meat Sci; 2012 Mar; 90(3):670-7. PubMed ID: 22104253
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of electrical stimulation on meat quality of lamb and goat meat.
    Cetin O; Bingol EB; Colak H; Hampikyan H
    ScientificWorldJournal; 2012; 2012():574202. PubMed ID: 22593699
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat.
    Shi C; Wang L; Xu J; Li A; Wang C; Zhu X; Wang W; Yu Q; Han L
    J Sci Food Agric; 2024 Mar; 104(5):3039-3046. PubMed ID: 38057148
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Porcine plasma as polyphosphate and caseinate replacer in frankfurters.
    Hurtado S; Saguer E; Toldrà M; Parés D; Carretero C
    Meat Sci; 2012 Mar; 90(3):624-8. PubMed ID: 22070910
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of high pressure treatment on the color of fresh and processed meats: A review.
    Bak KH; Bolumar T; Karlsson AH; Lindahl G; Orlien V
    Crit Rev Food Sci Nutr; 2019; 59(2):228-252. PubMed ID: 28846443
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature.
    Yang B; Liu XJ
    J Food Sci; 2019 Nov; 84(11):3163-3171. PubMed ID: 31618462
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Influence of social dominance on production, welfare and the quality of meat from beef bulls.
    Miranda-de la Lama GC; Pascual-Alonso M; Guerrero A; Alberti P; Alierta S; Sans P; Gajan JP; Villarroel M; Dalmau A; Velarde A; Campo MM; Galindo F; Santolaria MP; Sañudo C; María GA
    Meat Sci; 2013 Aug; 94(4):432-7. PubMed ID: 23618738
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Eating quality of beef from free-range and confined Podolian young bulls.
    Braghieri A; Pacelli C; Piazzolla N; Girolami A; Napolitano F
    J Anim Sci; 2013 Dec; 91(12):5885-93. PubMed ID: 24126271
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.
    Ma F; Zhang B; Wang W; Li P; Niu X; Chen C; Zheng L
    J Sci Food Agric; 2018 Mar; 98(5):1832-1838. PubMed ID: 28872679
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 17.