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 *

103 related articles for article (PubMed ID: 22055303)

  • 1. The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products.
    Thomsen HH; Zeuthen P
    Meat Sci; 1988; 22(3):189-201. PubMed ID: 22055303
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of the addition of mechanically recovered meat on the physico-chemical properties of meat model blends.
    Rejt J; Pisula A
    Meat Sci; 1982 Apr; 6(3):185-90. PubMed ID: 22054862
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bacteriological quality assurance (BQA) of mechanically deboned meat (MDM).
    Bijker PG; van Logtestijn JG; Mossel DA
    Meat Sci; 1987; 20(4):237-52. PubMed ID: 22054611
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties.
    Anjaneyulu AS; Sharma N; Kondaiah N
    Meat Sci; 1989; 25(4):293-306. PubMed ID: 22054678
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characteristics of meat emulsion systems as influenced by different levels of lemon albedo.
    Sarıçoban C; Ozalp B; Yılmaz MT; Ozen G; Karakaya M; Akbulut M
    Meat Sci; 2008 Nov; 80(3):599-606. PubMed ID: 22063571
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM).
    Li CT; Wick M
    Meat Sci; 2001 Jun; 58(2):189-95. PubMed ID: 22062115
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH.
    Gault NF
    Meat Sci; 1985; 15(1):15-30. PubMed ID: 22056073
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bioavailability to rats of calcium in meat products prepared from hand or mechanically deboned beef shank.
    Tso TB; McLaughlin K; Mahoney AW; Hendricks DG
    J Nutr; 1984 May; 114(5):946-52. PubMed ID: 6726464
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nutrient quality and acceptability of mechanically deboned meat.
    Knight S; Winterfeldt EA
    J Am Diet Assoc; 1977 Nov; 71(5):501-4. PubMed ID: 567233
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Functional stability of frozen normal and high pH beef.
    Zhang SX; Farouk MM; Young OA; Wieliczko KJ; Podmore C
    Meat Sci; 2005 Apr; 69(4):765-72. PubMed ID: 22063155
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality.
    Peeters E; Driessen B; Geers R
    J Anim Sci; 2006 Jul; 84(7):1827-38. PubMed ID: 16775067
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins.
    Verbeken D; Neirinck N; Van Der Meeren P; Dewettinck K
    Meat Sci; 2005 May; 70(1):161-6. PubMed ID: 22063292
    [TBL] [Abstract][Full Text] [Related]  

  • 13. NMR and the water-holding issue of pork.
    Bertram HC; Andersen HJ
    J Anim Breed Genet; 2007 Nov; 124 Suppl 1():35-42. PubMed ID: 17988249
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Genetic aspects concerning drip loss and water-holding capacity of porcine meat.
    Jennen DG; Brings AD; Liu G; Jüngst H; Tholen E; Jonas E; Tesfaye D; Schellander K; Phatsara C
    J Anim Breed Genet; 2007 Nov; 124 Suppl 1():2-11. PubMed ID: 17988245
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin.
    Watanabe G; Motoyama M; Nakajima I; Sasaki K
    Asian-Australas J Anim Sci; 2018 Jun; 31(6):914-918. PubMed ID: 29268572
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of PSE in the Longissimus muscle of pigs stunned by captive-bolt.
    Yang TS; Hawrysh ZJ; Price MA; Aherne FX
    Meat Sci; 1984; 10(4):243-51. PubMed ID: 22054558
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems.
    Hayes JE; Stepanyan V; O'Grady MN; Allen P; Kerry JP
    Meat Sci; 2010 Jun; 85(2):289-96. PubMed ID: 20374901
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product.
    Aminlari M; Shekarforoush SS; Gheisari HR; Golestan L
    J Food Sci; 2009 Apr; 74(3):C221-6. PubMed ID: 19397706
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of addition of grit made of crude and expanded amaranth seeds on the quality of canned meat.
    Ostoja H; Cierach M; Konopko H; Majewska K
    Nahrung; 2002 Aug; 46(4):270-5. PubMed ID: 12224423
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Occurrence of pale soft exudative meat in mature turkey hens.
    Barbut S
    Br Poult Sci; 1997 Mar; 38(1):74-7. PubMed ID: 9088616
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.