102 related articles for article (PubMed ID: 22054602)
21. Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.
Boler DD; Holmer SF; Duncan DA; Carr SN; Ritter MJ; Stites CR; Petry DB; Hinson RB; Allee GL; McKeith FK; Killefer J
J Anim Sci; 2011 Jan; 89(1):210-20. PubMed ID: 20817858
[TBL] [Abstract][Full Text] [Related]
22. Prediction of meat quality in live pigs using stress-susceptible and stress-resistant animals.
Cheah KS; Cheah AM; Lahucky R; Mojto J; Kovac L
Meat Sci; 1993; 34(2):179-89. PubMed ID: 22060662
[TBL] [Abstract][Full Text] [Related]
23. Relationships between carcass quality parameters and genetic types.
Gispert M; Font I Furnols M; Gil M; Velarde A; Diestre A; Carrión D; Sosnicki AA; Plastow GS
Meat Sci; 2007 Nov; 77(3):397-404. PubMed ID: 22061793
[TBL] [Abstract][Full Text] [Related]
24. Carcass composition and meat quality of indigenous Yanan pigs of China.
Jiang YZ; Zhu L; Li FQ; Li XW
Genet Mol Res; 2012 Jan; 11(1):166-73. PubMed ID: 22370883
[TBL] [Abstract][Full Text] [Related]
25. Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN(-) pigs.
Franck M; Svensson M; von Seth G; Josell A; Figwer P; Poirel MT; Monin G
Meat Sci; 2003 Aug; 64(4):351-5. PubMed ID: 22063114
[TBL] [Abstract][Full Text] [Related]
26. Evaluation of lean meat quality in pigs using two electronic probes.
Warriss PD; Brown SN; Lopez-Bote C; Bevis EA; Adams SJ
Meat Sci; 1989; 25(4):281-91. PubMed ID: 22054677
[TBL] [Abstract][Full Text] [Related]
27. Effects of Sarcocystis miescheriana infection on carcass weight and meat quality of halothane-tested fattening pigs.
Daugschies A; Rommel M; Schnieder T; Henning M; Kallweit E
Vet Parasitol; 1987 Jun; 25(1):19-31. PubMed ID: 3114937
[TBL] [Abstract][Full Text] [Related]
28. Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.
Widmer MR; McGinnis LM; Wulf DM; Stein HH
J Anim Sci; 2008 Aug; 86(8):1819-31. PubMed ID: 18375667
[TBL] [Abstract][Full Text] [Related]
29. Use of the Tecpro Pork Quality Meter for assessing meat quality on the slaughterline.
Warriss PD; Brown SN; Adams SJ
Meat Sci; 1991; 30(2):147-56. PubMed ID: 22061832
[TBL] [Abstract][Full Text] [Related]
30. The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1-Post-mortem pH and temperature.
Fjelkner-Modig S; Rudérus H
Meat Sci; 1983 Apr; 8(3):185-201. PubMed ID: 22055559
[TBL] [Abstract][Full Text] [Related]
31. Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigs.
Shaw FD; Trout GR; McPhee CP
Meat Sci; 1995; 39(2):237-46. PubMed ID: 22059829
[TBL] [Abstract][Full Text] [Related]
32. Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality.
Enfält AC; Lundström K; Engstrand U
Meat Sci; 1993; 34(2):131-43. PubMed ID: 22060659
[TBL] [Abstract][Full Text] [Related]
33. Effects of feed withdrawal before delivery on pork quality and carcass yield.
Eikelenboom G; Bolink AH; Sybesma W
Meat Sci; 1991; 29(1):25-30. PubMed ID: 22060969
[TBL] [Abstract][Full Text] [Related]
34. Nuclear magnetic resonance measurements on pork of various qualities.
Renou JP; Monin G; Sellier P
Meat Sci; 1985; 15(4):225-33. PubMed ID: 22054649
[TBL] [Abstract][Full Text] [Related]
35. Methods of predicting pale, soft, exudative pork and their application in breeding programmes-A review.
Sybesma W; Eikelenboom G
Meat Sci; 1978 Apr; 2(2):79-90. PubMed ID: 22054969
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.
Lambooij E; Hulsegge B; Klont RE; Winkelman-Goedhart HA; Reimert HG; Kranen RW
Meat Sci; 2004 Apr; 66(4):855-62. PubMed ID: 22061018
[TBL] [Abstract][Full Text] [Related]
38. The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production.
Rodríguez-Sánchez JA; Sanz MA; Blanco M; Serrano MP; Joy M; Latorre MA
J Anim Sci; 2011 Nov; 89(11):3651-62. PubMed ID: 21642490
[TBL] [Abstract][Full Text] [Related]
39. Phospholipase A(2) activity, calmodulin, Ca(2+) and meat quality in young and adult halothane-sensitive and halothane-insensitive British Landrace pigs.
Cheah KS; Cheah AM; Waring JC
Meat Sci; 1986; 17(1):37-53. PubMed ID: 22055144
[TBL] [Abstract][Full Text] [Related]
40. Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat.
Fernandez X; Santé V; Baeza E; Lebihan-Duval E; Berri C; Rémignon H; Babilé R; Le Pottier G; Astruc T
Br Poult Sci; 2002 May; 43(2):245-52. PubMed ID: 12047089
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
