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 *

90 related articles for article (PubMed ID: 22054647)

  • 21. 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]  

  • 22. The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle.
    Ryu YC; Kim BC
    Meat Sci; 2005 Oct; 71(2):351-7. PubMed ID: 22064236
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality.
    Essén-Gustavsson B; Karlsson A; Lundström K; Enfält AC
    Meat Sci; 1994; 38(2):269-77. PubMed ID: 22059664
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Evaluation of some objective methods for measuring pork quality.
    Somers C; Tarrant PV; Sherington J
    Meat Sci; 1985; 15(2):63-76. PubMed ID: 22056125
    [TBL] [Abstract][Full Text] [Related]  

  • 25. [Comparison of postmortal changes in the ultrastructure of the masseter muscle and the longissimus dorsi muscle in pigs with PSE-meat].
    Bergmann V
    Arch Exp Veterinarmed; 1975; 29(5):717-33. PubMed ID: 1230105
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.
    Roseiro LC; Santos C; Melo RS
    Meat Sci; 1994; 38(2):353-9. PubMed ID: 22059672
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Relationship between Ca(2+) release, sarcoplasmic Ca(2+), glycolysis and meat quality in halothane-sensitive and halothane-insensitive pigs.
    Cheah KS; Cheah AM; Crosland AR; Casey JC; Webb AJ
    Meat Sci; 1984; 10(2):117-30. PubMed ID: 22056063
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey.
    Santos C; Roseiro LC; Gonçalves H; Melo RS
    Meat Sci; 1994; 38(2):279-87. PubMed ID: 22059665
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines.
    Gil M; Delday MI; Gispert M; I Furnols MF; Maltin CM; Plastow GS; Klont R; Sosnicki AA; Carrión D
    Meat Sci; 2008 Nov; 80(3):927-33. PubMed ID: 22063619
    [TBL] [Abstract][Full Text] [Related]  

  • 31. [Studies on muscle-meat quality in swine. 1. Incidence of poor quality as well as influence of slaughtering and refrigeration].
    Prange H; Jugert L; Scharner E
    Arch Exp Veterinarmed; 1977; 31(2):235-48. PubMed ID: 901128
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness.
    Wiklund E; Dobbie P; Stuart A; Littlejohn RP
    Meat Sci; 2010 Nov; 86(3):720-7. PubMed ID: 20615618
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.
    Estévez M; Ventanas S; Heinonen M; Puolanne E
    J Agric Food Chem; 2011 May; 59(10):5435-43. PubMed ID: 21506554
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The effect of high and low voltage electrical stimulation on beef quality.
    Eikelenboom G; Smulders FJ; Rudérus H
    Meat Sci; 1985; 15(4):247-54. PubMed ID: 22054651
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage.
    Estévez M; Morcuende D; Cava R
    Meat Sci; 2003 Nov; 65(3):1139-46. PubMed ID: 22063696
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Variations in meat quality in live halothane heterozygotes identified by biopsy samples of M. longissimus dorsi.
    Cheah KS; Cheah AM; Krausgrill DI
    Meat Sci; 1995; 39(2):293-300. PubMed ID: 22059835
    [TBL] [Abstract][Full Text] [Related]  

  • 37. [Reaction of muscles to a stimulating environment--effects on the loin muscle (M. longissimus) of Landrace pigs].
    Fiedler ; Küchenmeister U; Ender K; Haider W; Ernst K; Puppe B; Manteuffel G
    Dtsch Tierarztl Wochenschr; 2005 Oct; 112(10):363-8. PubMed ID: 16320569
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The effect of electrical stimulation, time of boning and high temperature conditioning on sensory quality traits of porcine Longissimus dorsi muscle.
    van Laack RL; Smulders FJ
    Meat Sci; 1989; 25(2):113-21. PubMed ID: 22056160
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Muscle glycogen depletion pattern in halothane-gene-free pigs at slaughter and its relation to meat quality.
    Karlsson A; Essen-Gustavsson B; Lundström K
    Meat Sci; 1994; 38(1):91-101. PubMed ID: 22059611
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Molecular characterization of five porcine candidate genes for drip loss in pork.
    Karol A; Drögemuller C; Wimmers K; Schellander K; Leeb T
    Anim Biotechnol; 2010 Apr; 21(2):114-21. PubMed ID: 20379888
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 5.