225 related articles for article (PubMed ID: 21392893)
1. Effect of muscle stretching on meat quality of biceps femoris from beef.
Bayraktaroglu AG; Kahraman T
Meat Sci; 2011 Jul; 88(3):580-3. PubMed ID: 21392893
[TBL] [Abstract][Full Text] [Related]
2. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
[TBL] [Abstract][Full Text] [Related]
3. Effect of pre rigor stretching on beef tenderness development.
Pen S; Kim YH; Luc G; Young OA
Meat Sci; 2012 Dec; 92(4):681-6. PubMed ID: 22782009
[TBL] [Abstract][Full Text] [Related]
4. SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).
Taylor J; Toohey ES; van de Ven R; Hopkins DL
Meat Sci; 2012 Aug; 91(4):527-32. PubMed ID: 22503482
[TBL] [Abstract][Full Text] [Related]
5. Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls.
Duarte MS; Paulino PV; Fonseca MA; Diniz LL; Cavali J; Serão NV; Gomide LA; Reis SF; Cox RB
Meat Sci; 2011 Jul; 88(3):441-6. PubMed ID: 21333459
[TBL] [Abstract][Full Text] [Related]
6. Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.
Senaratne LS; Calkins CR; de Mello AS; Pokharel S; Hinkle JB
J Anim Sci; 2010 Sep; 88(9):3084-106. PubMed ID: 20453083
[TBL] [Abstract][Full Text] [Related]
7. Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.
Li K; Zhang Y; Mao Y; Cornforth D; Dong P; Wang R; Zhu H; Luo X
Meat Sci; 2012 Dec; 92(4):795-804. PubMed ID: 22857853
[TBL] [Abstract][Full Text] [Related]
8. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness.
Smulders FJ; Hiesberger J; Hofbauer P; Dögl B; Dransfield E
J Anim Sci; 2006 Sep; 84(9):2456-62. PubMed ID: 16908650
[TBL] [Abstract][Full Text] [Related]
9. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
Li C; Li J; Li X; Hviid M; Lundström K
Meat Sci; 2011 Jul; 88(3):559-65. PubMed ID: 21382673
[TBL] [Abstract][Full Text] [Related]
10. Influence of slaughter age and carcass suspension on meat quality in Angus heifers.
Lundesjö Ahnström M; Hessle A; Johansson L; Hunt MC; Lundström K
Animal; 2012 Sep; 6(9):1554-62. PubMed ID: 23031529
[TBL] [Abstract][Full Text] [Related]
11. Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.
England EM; Fisher KD; Wells SJ; Mohrhauser DA; Gerrard DE; Weaver AD
J Anim Sci; 2012 Mar; 90(3):989-95. PubMed ID: 21984717
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups.
Ahnström ML; Hunt MC; Lundström K
Meat Sci; 2012 Mar; 90(3):528-35. PubMed ID: 22077997
[TBL] [Abstract][Full Text] [Related]
14. SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.
Toohey ES; van de Ven R; Thompson JM; Geesink GH; Hopkins DL
Meat Sci; 2012 Sep; 92(1):24-9. PubMed ID: 22537469
[TBL] [Abstract][Full Text] [Related]
15. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL
J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
[TBL] [Abstract][Full Text] [Related]
16. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
[TBL] [Abstract][Full Text] [Related]
17. Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls.
Zhu L; Gao S; Luo X
Meat Sci; 2011 Jul; 88(3):597-601. PubMed ID: 21376477
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of South African beef production systems on post-mortem muscle energy status and meat quality.
Frylinck L; Strydom PE; Webb EC; du Toit E
Meat Sci; 2013 Apr; 93(4):827-37. PubMed ID: 23305833
[TBL] [Abstract][Full Text] [Related]
20. Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum.
Lang Y; Sha K; Zhang R; Xie P; Luo X; Sun B; Li H; Zhang L; Zhang S; Liu X
Meat Sci; 2016 Feb; 112():3-8. PubMed ID: 26496154
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
