90 related articles for article (PubMed ID: 22054647)
1. Variation in light scattering and water-holding capacity along the porcine Longissimus dorsi muscle.
Lundström K; Malmfors G
Meat Sci; 1985; 15(4):203-14. PubMed ID: 22054647
[TBL] [Abstract][Full Text] [Related]
2. Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles.
Aalhus JL; Gariepy C; Murray AC; Jones SD; Tong AK
Meat Sci; 1991; 29(4):323-34. PubMed ID: 22061436
[TBL] [Abstract][Full Text] [Related]
3. The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem.
Oliver MA; Gispert M; Tibau J; Diestre A
Meat Sci; 1991; 29(2):141-51. PubMed ID: 22061100
[TBL] [Abstract][Full Text] [Related]
4. A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storage.
Lopez-Bote C; Warriss PD
Meat Sci; 1988; 23(3):227-34. PubMed ID: 22055671
[TBL] [Abstract][Full Text] [Related]
5. Fibre optic probe measurements in landrace pigs of different halothane phenotypes.
Eikelenboom G; Nanni Costa L
Meat Sci; 1988; 23(1):9-19. PubMed ID: 22055471
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Drip loss sampling in porcine m. longissimus dorsi.
Christensen LB
Meat Sci; 2003 Apr; 63(4):469-77. PubMed ID: 22062516
[TBL] [Abstract][Full Text] [Related]
8. Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs.
Otto G; Roehe R; Looft H; Thoelking L; Kalm E
Meat Sci; 2004 Nov; 68(3):401-9. PubMed ID: 22062408
[TBL] [Abstract][Full Text] [Related]
9. Identification of halothane genotypes by calcium accumulation and their meat quality using live pigs.
Cheah AM; Cheah KS; Lahucky R; Kovac L; Kramer HL; McPhee CP
Meat Sci; 1994; 38(3):375-84. PubMed ID: 22059702
[TBL] [Abstract][Full Text] [Related]
10. Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs.
Otto G; Roehe R; Looft H; Thoelking L; Henning M; Plastow GS; Kalm E
Meat Sci; 2006 Apr; 72(4):680-7. PubMed ID: 22061880
[TBL] [Abstract][Full Text] [Related]
11. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi.
Lagerstedt A; Enfält L; Johansson L; Lundström K
Meat Sci; 2008 Oct; 80(2):457-61. PubMed ID: 22063353
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Meat quality and transport stress of cattle.
Honkavaara M; Rintasalo E; Ylönen J; Pudas T
Dtsch Tierarztl Wochenschr; 2003 Mar; 110(3):125-8. PubMed ID: 12731114
[TBL] [Abstract][Full Text] [Related]
14. Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning.
Morrison EH; Mielche MM; Purslow PP
Meat Sci; 1998 Sep; 50(1):91-104. PubMed ID: 22060812
[TBL] [Abstract][Full Text] [Related]
15. Genetic parameters of meat quality traits in two pig breeds measured by rapid methods.
Gjerlaug-Enger E; Aass L; Odegård J; Vangen O
Animal; 2010 Nov; 4(11):1832-43. PubMed ID: 22445144
[TBL] [Abstract][Full Text] [Related]
16. Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection lines.
Kadim IT; Purchas RW; Davies AS; Rae AL; Barton RA
Meat Sci; 1993; 33(1):97-109. PubMed ID: 22059947
[TBL] [Abstract][Full Text] [Related]
17. Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing.
Boakye K; Mittal GS
Meat Sci; 1993; 34(3):335-49. PubMed ID: 22060742
[TBL] [Abstract][Full Text] [Related]
18. Comparing the histochemical characteristics and meat quality traits of different pig breeds.
Ryu YC; Choi YM; Lee SH; Shin HG; Choe JH; Kim JM; Hong KC; Kim BC
Meat Sci; 2008 Oct; 80(2):363-9. PubMed ID: 22063341
[TBL] [Abstract][Full Text] [Related]
19. Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes.
Ahnström ML; Hessle A; Johansson L; Hunt MC; Lundström K
Animal; 2009 Jun; 3(6):906-13. PubMed ID: 22444777
[TBL] [Abstract][Full Text] [Related]
20. Prediction of fluid losses from pork using subjective and objective paleness.
Irie M; Swatland HJ
Meat Sci; 1993; 33(3):277-92. PubMed ID: 22060147
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
