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 *

100 related articles for article (PubMed ID: 22054787)

  • 21. 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]  

  • 22. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. 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]  

  • 26. Effects of rigor temperature and electrical stimulation on venison quality.
    Bekhit AE; Farouk MM; Cassidy L; Gilbert KV
    Meat Sci; 2007 Apr; 75(4):564-74. PubMed ID: 22064020
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
    Promeyrat A; Bax ML; Traoré S; Aubry L; Santé-Lhoutellier V; Gatellier P
    Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Morphological changes in cooked longissimus dorsi muscle of pig, buffalo, sheep, goat and poultry.
    Kumar YP; Mishra DS; Prakash P
    Anat Anz; 1978; 143(2):145-51. PubMed ID: 646123
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
    Roldán M; Antequera T; Martín A; Mayoral AI; Ruiz J
    Meat Sci; 2013 Mar; 93(3):572-8. PubMed ID: 23273466
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. 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]  

  • 33. Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality.
    Enfält AC; Lundström K; Engstrand U
    Meat Sci; 1993; 34(2):131-43. PubMed ID: 22060659
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles.
    Desmond EM; Kenny TA
    Meat Sci; 2005 Mar; 69(3):425-31. PubMed ID: 22062980
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Antioxidative activity of α-tocopherol in cooked and uncooked ground pork.
    Whang K; Aberle ED; Judge MD; Peng IC
    Meat Sci; 1986; 17(4):235-49. PubMed ID: 22055356
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2-Physical and sensory properties.
    Fjelkner-Modig S; Rudérus H
    Meat Sci; 1983 Apr; 8(3):203-20. PubMed ID: 22055560
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks.
    Obuz E; Dikeman ME; Erickson LE; Hunt MC; Herald TJ
    Meat Sci; 2004 May; 67(1):101-5. PubMed ID: 22061122
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Liberation of actin from actomyosin in meats heated to 65°C.
    Okitani A; Ichinose N; Itoh J; Tsuji Y; Oneda Y; Hatae K; Migita K; Matsuishi M
    Meat Sci; 2009 Mar; 81(3):446-50. PubMed ID: 22064281
    [TBL] [Abstract][Full Text] [Related]  

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