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 *

80 related articles for article (PubMed ID: 22055132)

  • 1. Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretch.
    Locker RH; Wild DJ
    Meat Sci; 1982 Sep; 7(2):93-107. PubMed ID: 22055132
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles.
    Hertzman C; Olsson U; Tornberg E
    Meat Sci; 1993; 35(1):119-41. PubMed ID: 22060841
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The influence of temperature on shortening and rigor onset in beef muscle.
    Honikel KO; Roncalés P; Hamm R
    Meat Sci; 1983 Apr; 8(3):221-41. PubMed ID: 22055561
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles.
    Olsson U; Hertzman C; Tornberg E
    Meat Sci; 1994; 37(1):115-31. PubMed ID: 22059417
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcasses.
    Abugroun HA; Forrest JC; Aberle ED; Judge MD
    Meat Sci; 1985; 14(1):15-28. PubMed ID: 22055778
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril.
    Locker RH; Wild DJ
    Meat Sci; 1984; 10(3):207-33. PubMed ID: 22054435
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcasses.
    Abugroun HA; Forrest JC; Aberlee ED; Judge MD
    Meat Sci; 1985; 14(1):1-13. PubMed ID: 22055777
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures.
    Rosenvold K; North M; Devine C; Micklander E; Hansen P; Dobbie P; Wells R
    Meat Sci; 2008 Jun; 79(2):299-306. PubMed ID: 22062758
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Tensile properties of cooked beef in relation to rigor temperature and tenderness.
    Locker RH; Wild DJ; Daines GJ
    Meat Sci; 1983; 8(4):283-99. PubMed ID: 22055627
    [TBL] [Abstract][Full Text] [Related]  

  • 11. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.
    Kim YH; Stuart A; Nygaard G; Rosenvold K
    Meat Sci; 2012 May; 91(1):62-8. PubMed ID: 22226363
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Responses of different types of ox muscle to electrical stimulation.
    Devine CE; Ellery S; Averill S
    Meat Sci; 1984; 10(1):35-51. PubMed ID: 22055994
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Myofibrils of cooked meat are a continuum of gap filaments.
    Locker RH; Wild DJ
    Meat Sci; 1982 Nov; 7(3):189-96. PubMed ID: 22055233
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The fate of the large proteins of the myofibril during tenderising treatments.
    Locker RH; Wild DJ
    Meat Sci; 1984; 11(2):89-108. PubMed ID: 22054747
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles.
    Yu LH; Lee ES; Jeong JY; Paik HD; Choi JH; Kim CJ
    Meat Sci; 2005 Oct; 71(2):375-82. PubMed ID: 22064239
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle.
    Fernandez X; Tornberg E
    Meat Sci; 1994; 36(3):345-63. PubMed ID: 22061629
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.
    Sørheim O; Uglem S; Lea P; Claus JR; Egelandsdal B
    Meat Sci; 2006 Jul; 73(3):459-66. PubMed ID: 22062484
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum.
    Devine CE; Wahlgren NM; Tornberg E
    Meat Sci; 1999 Jan; 51(1):61-72. PubMed ID: 22061537
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Post-mortem electrical stimulation and high temperature ageing of hot-deboned beef.
    Babiker SA; Lawrie RA
    Meat Sci; 1983 Jan; 8(1):1-20. PubMed ID: 22055402
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.