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 *

116 related articles for article (PubMed ID: 2174848)

  • 21. 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]  

  • 22. Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
    de Oliveira Paula MM; Massingue AA; de Moura APR; de Deus Souza Carneiro J; de Lemos Souza Ramos A; Ramos EM
    Food Sci Technol Int; 2021 Jan; 27(1):73-83. PubMed ID: 32536217
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast
    Ray EE; Berry BW; Thomas JD
    J Food Prot; 1985 May; 48(5):412-415. PubMed ID: 30943631
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.
    Wheeler TL; Cundiff LV; Shackelford SD; Koohmaraie M
    J Anim Sci; 2004 Apr; 82(4):1177-89. PubMed ID: 15080341
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
    Zhang D; Li H; Emara AM; Wang Z; Chen X; He Z
    Food Chem; 2020 Dec; 332():127414. PubMed ID: 32615379
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.
    Jeong HG; Jo K; Lee S; Yong HI; Choi YS; Jung S
    Meat Sci; 2023 Mar; 197():109070. PubMed ID: 36508862
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
    Marchetti L; Argel N; Andrés SC; Califano AN
    Meat Sci; 2015 Jun; 104():67-77. PubMed ID: 25725284
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.
    Fulton C; Davis C
    J Am Diet Assoc; 1975 Sep; 67(3):227-31. PubMed ID: 1151028
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Tenderizing spent fowl meat with calcium chloride. 2. The role of delayed application and ionic strength.
    Nurmahmudi ; Veeramuthu GJ; Sams AR
    Poult Sci; 1997 Mar; 76(3):538-42. PubMed ID: 9068058
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions.
    Xiong YL; Kupski DR
    Poult Sci; 1999 Jul; 78(7):1053-9. PubMed ID: 10404688
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.
    Medellin-Lopez M; Sansawat T; Strasburg G; Marks BP; Kang I
    Poult Sci; 2014 Mar; 93(3):711-8. PubMed ID: 24604866
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.
    Shao JH; Deng YM; Jia N; Li RR; Cao JX; Liu DY; Li JR
    Food Chem; 2016 Jun; 200():308-14. PubMed ID: 26830593
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Quality of 'Semi-hot' and Cold Boned, Vacuum-packaged Fresh Pork as Affected By Delayed or Immediate Chilling.
    VAN Laack RLJM; Smulders FJM
    J Food Prot; 1989 Sep; 52(9):650-654. PubMed ID: 31003281
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs.
    Jeong DW; Choi YM; Lee SH; Choe JH; Hong KC; Park HC; Kim BC
    Meat Sci; 2010 Nov; 86(3):607-15. PubMed ID: 20659787
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.
    Gomes AP; Cruz AG; Cadena RS; Celeghini RM; Faria JA; Bolini HM; Pollonio MA; Granato D
    J Dairy Sci; 2011 Jun; 94(6):2701-6. PubMed ID: 21605739
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality.
    Hamilton DN; Miller KD; Ellis M; McKeith FK; Wilson ER
    J Anim Sci; 2003 Sep; 81(9):2206-12. PubMed ID: 12968695
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Electrical stunning, hot boning, and quality of chicken breast meat.
    Contreras CC; Beraquet NJ
    Poult Sci; 2001 Apr; 80(4):501-7. PubMed ID: 11297290
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Bacteriology of Hot and Cold Boned Pork Preblends.
    Delaquis PJ; Gariépy C; Dussault F
    J Food Prot; 1992 Nov; 55(11):910-912. PubMed ID: 31084054
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Influence of the marinating type on the morphological and sensory properties of horse meat.
    Vlahova-Vangelova DB; Abjanova S; Dragoev SG
    Acta Sci Pol Technol Aliment; 2014; 13(4):403-411. PubMed ID: 28067482
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.