60 related articles for article (PubMed ID: 22054649)
1. 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]
2. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed.
Monin G; Sellier P
Meat Sci; 1985; 13(1):49-63. PubMed ID: 22055445
[TBL] [Abstract][Full Text] [Related]
3. Carcass characteristics and meat quality of halothane negative and halothane positive pietrain pigs.
Monin G; Sellier P; Ollivier L; Goutepongea R; Girard JP
Meat Sci; 1981 Nov; 5(6):413-23. PubMed ID: 22054602
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of halothane sensitivity and prediction of post-mortem muscle metabolism in pigs from a muscle biopsy using (31)P NMR spectroscopy.
Lahucky R; Mojto J; Poltarsky J; Miri A; Renou JP; Talmant A; Monin G
Meat Sci; 1993; 33(3):373-84. PubMed ID: 22060154
[TBL] [Abstract][Full Text] [Related]
5. (31)P NMR study of post mortem changes in pig muscle.
Miri A; Talmant A; Renou JP; Monin G
Meat Sci; 1992; 31(2):165-73. PubMed ID: 22059566
[TBL] [Abstract][Full Text] [Related]
6. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.
Mortensen M; Andersen HJ; Engelsen SB; Bertram HC
Meat Sci; 2006 Jan; 72(1):34-42. PubMed ID: 22061371
[TBL] [Abstract][Full Text] [Related]
7. pH Dependence of the progression in NMR T(2) relaxation times in post-mortem muscle.
Bertram HC; Whittaker AK; Andersen HJ; Karlsson AH
J Agric Food Chem; 2003 Jul; 51(14):4072-8. PubMed ID: 12822949
[TBL] [Abstract][Full Text] [Related]
8. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.
Bertram HC; Kohler A; Böcker U; Ofstad R; Andersen HJ
J Agric Food Chem; 2006 Mar; 54(5):1740-6. PubMed ID: 16506827
[TBL] [Abstract][Full Text] [Related]
9. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
[TBL] [Abstract][Full Text] [Related]
10. Effect of oral loading of acid or base on the incidence of pale soft exudative pork (PSE) in stress-susceptible pigs.
Boles JA; Patience JF; Schaefer AL; Aalhus JL
Meat Sci; 1994; 37(2):181-94. PubMed ID: 22059493
[TBL] [Abstract][Full Text] [Related]
11. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
Christensen L; Bertram HC; Aaslyng MD; Christensen M
Meat Sci; 2011 Aug; 88(4):718-22. PubMed ID: 21450413
[TBL] [Abstract][Full Text] [Related]
12. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.
Bertram HC; Engelsen SB; Busk H; Karlsson AH; Andersen HJ
Meat Sci; 2004 Feb; 66(2):437-46. PubMed ID: 22064147
[TBL] [Abstract][Full Text] [Related]
13. On the water condition in pork meat.
Borisova MA; Oreshkin EF
Meat Sci; 1992; 31(3):257-65. PubMed ID: 22059627
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Post mortem changes in skeletal muscle proton spin-lattice relaxation times.
Cameron IL; Finnie MF; Fullerton GD
Physiol Chem Phys Med NMR; 1984; 16(4):351-4. PubMed ID: 6097928
[TBL] [Abstract][Full Text] [Related]
16. Extreme-values statistics and dynamics of water at protein interfaces.
Korb JP; Goddard Y; Pajski J; Diakova G; Bryant RG
J Phys Chem B; 2011 Nov; 115(44):12845-58. PubMed ID: 21932852
[TBL] [Abstract][Full Text] [Related]
17. Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.
Wu Z; Bertram HC; Kohler A; Böcker U; Ofstad R; Andersen HJ
J Agric Food Chem; 2006 Nov; 54(22):8589-97. PubMed ID: 17061838
[TBL] [Abstract][Full Text] [Related]
18. Nuclear magnetic resonance study of free and bound water fractions in normal lenses.
Stankeiwicz PJ; Metz KR; Sassani JW; Briggs RW
Invest Ophthalmol Vis Sci; 1989 Nov; 30(11):2361-9. PubMed ID: 2807793
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.
Straadt IK; Rasmussen M; Andersen HJ; Bertram HC
Meat Sci; 2007 Apr; 75(4):687-95. PubMed ID: 22064034
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]