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24. Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beef. Dransfield E; Etherington DJ; Taylor MA Meat Sci; 1992; 31(1):75-84. PubMed ID: 22059511 [TBL] [Abstract][Full Text] [Related]
25. The effect of electrical stimulation on the quality of three bovine muscles. Smulders FJ; Eikelenboom G; van Logtestijn JG Meat Sci; 1986; 16(2):91-101. PubMed ID: 22054829 [TBL] [Abstract][Full Text] [Related]
26. Degradation of myofibrils from rabbit, chicken and beef by cathepsin l and lysosomal lysates. Mikami M; Whiting AH; Taylor MA; Maciewicz RA; Etherington DJ Meat Sci; 1987; 21(2):81-97. PubMed ID: 22054783 [TBL] [Abstract][Full Text] [Related]
28. Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery. Hsieh YP; Cornforth DP; Pearson AM; Hooper GR Meat Sci; 1980 Aug; 4(4):299-311. PubMed ID: 22055771 [TBL] [Abstract][Full Text] [Related]
29. Modelling post-mortem tenderisation-I: Texture of electrically stimulated and non-stimulated beef. Dransfield E; Wakefield DK; Parkman ID Meat Sci; 1992; 31(1):57-73. PubMed ID: 22059510 [TBL] [Abstract][Full Text] [Related]
30. The effects of a beta-agonist treatment, vitamin D3 supplementation and electrical stimulation on meat quality of feedlot steers. Strydom PE; Hope-Jones M; Frylinck L; Webb EC Meat Sci; 2011 Dec; 89(4):462-8. PubMed ID: 21658849 [TBL] [Abstract][Full Text] [Related]
31. Effect of electrical stimulation on the rheological properties of rabbit skeletal muscle. Kang JO; Kamisoyama H; Shigemori S; Hayakawa I; Ito T Meat Sci; 1991; 29(3):203-10. PubMed ID: 22061272 [TBL] [Abstract][Full Text] [Related]
32. The effects of electrical stimulation and ageing on beef tenderness. Taylor DG; Cornell JG Meat Sci; 1986; 12(4):243-51. PubMed ID: 22055300 [TBL] [Abstract][Full Text] [Related]
33. Some observations on protein changes in washed myofibrils of bovine muscle. Krzywicki K Meat Sci; 1986; 18(3):215-33. PubMed ID: 22055649 [TBL] [Abstract][Full Text] [Related]
34. Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle. Kastner CL; Schwenke JR; Kenney PB; Campbell RE; Kendall JA; Milliken GA Meat Sci; 1993; 35(2):183-90. PubMed ID: 22061029 [TBL] [Abstract][Full Text] [Related]
35. Effects of low voltage electrical stimulation on mature cow carcasses: Part 1-Selected quality attributes of beef. Hawrysh ZJ; Wolfe FH Meat Sci; 1983 Feb; 8(2):119-33. PubMed ID: 22055449 [TBL] [Abstract][Full Text] [Related]
36. Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases. Skarovsky CJ; Sams AR Br Poult Sci; 1999 Dec; 40(5):622-5. PubMed ID: 10670674 [TBL] [Abstract][Full Text] [Related]
37. Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle. Sacks B; Casey NH; Boshof E; van Zyl H Meat Sci; 1993; 34(2):235-43. PubMed ID: 22060666 [TBL] [Abstract][Full Text] [Related]
38. Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi. Buts B; Casteels M; Claeys E; Demeyer D Meat Sci; 1986; 18(4):271-9. PubMed ID: 22055732 [TBL] [Abstract][Full Text] [Related]
39. Low voltage electrical stimulation and post-mortem energy metabolism in beef. Fabiansson S; Laser Reuterswärd A Meat Sci; 1986; 12(4):205-23. PubMed ID: 22055298 [TBL] [Abstract][Full Text] [Related]
40. The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation. Ledward DA; Dickinson RF; Powell VH; Shorthose WR Meat Sci; 1986; 16(4):245-65. PubMed ID: 22055081 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]