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.
222 related articles for article (PubMed ID: 20416685)
41. The Asp298Asn missense mutation in the porcine melanocortin-4 receptor ( MC4R) gene can be used to affect growth and carcass traits without an effect on meat quality. Van den Maagdenberg K; Stinckens A; Claeys E; Seynaeve M; Clinquart A; Georges M; Buys N; De Smet S Animal; 2007 Sep; 1(8):1089-98. PubMed ID: 22444853 [TBL] [Abstract][Full Text] [Related]
42. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Wood JD; Nute GR; Richardson RI; Whittington FM; Southwood O; Plastow G; Mansbridge R; da Costa N; Chang KC Meat Sci; 2004 Aug; 67(4):651-67. PubMed ID: 22061815 [TBL] [Abstract][Full Text] [Related]
43. Effects of carcass weight increase on meat quality and sensory properties of pork loin. Hwang YH; Lee SJ; Lee EY; Joo ST J Anim Sci Technol; 2020 Sep; 62(5):753-760. PubMed ID: 33089239 [TBL] [Abstract][Full Text] [Related]
44. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Lebret B Animal; 2008 Oct; 2(10):1548-58. PubMed ID: 22443914 [TBL] [Abstract][Full Text] [Related]
45. Should electrical stimulation be applied when cold shortening is not a risk? Strydom PE; Frylinck L; Smith MF Meat Sci; 2005 Aug; 70(4):733-42. PubMed ID: 22063900 [TBL] [Abstract][Full Text] [Related]
46. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C. Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523 [TBL] [Abstract][Full Text] [Related]
47. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Monsón F; Sañudo C; Sierra I Meat Sci; 2005 Nov; 71(3):471-9. PubMed ID: 22060922 [TBL] [Abstract][Full Text] [Related]
48. Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics. Bowling RA; Dutson TR; Smith GC; Savell JW Meat Sci; 1987; 21(1):67-72. PubMed ID: 22054694 [TBL] [Abstract][Full Text] [Related]
49. Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork. Feldhusen F; Kühne M Meat Sci; 1992; 32(2):161-71. PubMed ID: 22059749 [TBL] [Abstract][Full Text] [Related]
50. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature. Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871 [TBL] [Abstract][Full Text] [Related]
52. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. Omana DA; Goddard E; Plastow GS; Janz J; Ma L; Anders S; Moore SS; Bruce HL Meat Sci; 2014 Jan; 96(1):315-20. PubMed ID: 23927920 [TBL] [Abstract][Full Text] [Related]
53. Carcass composition and meat quality of equally mature kids and lambs. Santos VA; Silva SR; Azevedo JM J Anim Sci; 2008 Aug; 86(8):1943-50. PubMed ID: 18676732 [TBL] [Abstract][Full Text] [Related]
54. Quality, palatability and weight loss of pork as affected by electrical stimulation. Johnson DD; Savell JW; Weatherspoon L; Smith GC Meat Sci; 1982 Jul; 7(1):43-50. PubMed ID: 22055068 [TBL] [Abstract][Full Text] [Related]
55. Breed, slaughter weight and ageing time effects on sensory characteristics of lamb. Martínez-Cerezo S; Sañudo C; Medel I; Olleta JL Meat Sci; 2005 Mar; 69(3):571-8. PubMed ID: 22062998 [TBL] [Abstract][Full Text] [Related]
56. The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin. Josell A; Enfält AC; von Seth G; Lindahl G; Hedebro-Velander I; Andersson L; Lundström K Meat Sci; 2003 Dec; 65(4):1341-51. PubMed ID: 22063778 [TBL] [Abstract][Full Text] [Related]
57. Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork. Young JF; Bertram HC; Rosenvold K; Lindahl G; Oksbjerg N Meat Sci; 2005 Aug; 70(4):717-25. PubMed ID: 22063898 [TBL] [Abstract][Full Text] [Related]
58. Immersion chilling of hot cut, vacuum packed pork primals. Brown T; Gigiel AJ; Veronica M; Swain L; Higgins JA Meat Sci; 1988; 22(3):173-88. PubMed ID: 22055302 [TBL] [Abstract][Full Text] [Related]
59. Stress hormones, carcass composition and meat quality in Large White×Duroc pigs. Foury A; Devillers N; Sanchez MP; Griffon H; Le Roy P; Mormède P Meat Sci; 2005 Apr; 69(4):703-7. PubMed ID: 22063148 [TBL] [Abstract][Full Text] [Related]