BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

232 related articles for article (PubMed ID: 22054765)

  • 1. Effect of cooling rate upon processing characteristics of pork meat of different glycolysis type during post mortem ageing.
    Vada M
    Meat Sci; 1977 Oct; 1(4):245-52. PubMed ID: 22054765
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides.
    Long VP; Tarrant PV
    Meat Sci; 1990; 27(3):181-95. PubMed ID: 22055284
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle.
    Tomović VM; Petrović LS; Džinić NR
    Meat Sci; 2008 Dec; 80(4):1188-93. PubMed ID: 22063855
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotype.
    Josell A; von Seth G; Tornberg E
    Meat Sci; 2004 Jan; 66(1):113-24. PubMed ID: 22063939
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality.
    Jones SD; Jeremiah LE; Robertson WM
    Meat Sci; 1993; 34(3):351-62. PubMed ID: 22060743
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork.
    Feldhusen F; Kühne M
    Meat Sci; 1992; 32(2):161-71. PubMed ID: 22059749
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Early post-mortem AMP-activated protein kinase (AMPK) activation leads to phosphofructokinase-2 and -1 (PFK-2 and PFK-1) phosphorylation and the development of pale, soft, and exudative (PSE) conditions in porcine longissimus muscle.
    Shen QW; Means WJ; Underwood KR; Thompson SA; Zhu MJ; McCormick RJ; Ford SP; Ellis M; Du M
    J Agric Food Chem; 2006 Jul; 54(15):5583-9. PubMed ID: 16848549
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Electrical stimulation and ultra-rapid chilling of pork.
    Gigiel AJ; James SJ
    Meat Sci; 1984; 11(1):1-12. PubMed ID: 22054682
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatability.
    Jones SD; Greer GG; Jeremiah LE; Murray AC; Robertson WM
    Meat Sci; 1991; 29(1):1-16. PubMed ID: 22060967
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enhancing pork loin quality attributes through genotype, chilling method and ageing time.
    Juárez M; Caine WR; Larsen IL; Robertson WM; Dugan ME; Aalhus JL
    Meat Sci; 2009 Nov; 83(3):447-53. PubMed ID: 20416685
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.
    Xu Y; Huang JC; Huang M; Xu BC; Zhou GH
    J Food Sci; 2012 Jan; 77(1):C27-32. PubMed ID: 22260101
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cold-shortening toughness in excised pork M. Longissimus dorsi.
    Dransfield E; Lockyer DK
    Meat Sci; 1985; 13(1):19-32. PubMed ID: 22055443
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi.
    White A; O'Sullivan A; O'Neill EE; Troy DJ
    Meat Sci; 2006 Jun; 73(2):204-8. PubMed ID: 22062290
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [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]  

  • 18. Immersion chilling of hot cut, vacuum packed pork primals.
    Brown T; Gigiel AJ; Veronica M; Swain L; Higgins JA
    Meat Sci; 1988; 22(3):173-88. PubMed ID: 22055302
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modelling post-mortem tenderisation-V: Inactivation of calpains.
    Dransfeld E
    Meat Sci; 1994; 37(3):391-409. PubMed ID: 22059544
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Post mortem energy metabolism and pH development in porcine M. longissimus dorsi as affected by two different cooling regimes. A (31)P-NMR spectroscopic study.
    Bertram HC; Dønstrup S; Karlsson AH; Andersen HJ; Stødkilde-Jørgensen H
    Magn Reson Imaging; 2001 Sep; 19(7):993-1000. PubMed ID: 11595371
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.