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 *

97 related articles for article (PubMed ID: 22055443)

  • 21. 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]  

  • 22. 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]  

  • 23. Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
    Li C; Wu J; Zhang N; Zhang S; Liu J; Li J; Li H; Feng X; Han Y; Zhu Z; Xu X; Zhou G
    Anim Sci J; 2009 Oct; 80(5):591-6. PubMed ID: 20163625
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning.
    Rees MP; Trout GR; Warner RD
    Meat Sci; 2002 Feb; 60(2):113-24. PubMed ID: 22063234
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. 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]  

  • 27. The effect of cooling rate on beef tenderness: The significance of pH at 7 °C.
    Hannula T; Puolanne E
    Meat Sci; 2004 Jul; 67(3):403-8. PubMed ID: 22061514
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi.
    Sørheim O; Idland J; Halvorsen EC; Frøystein T; Lea P; Hildrum KI
    Meat Sci; 2001 Jan; 57(1):79-85. PubMed ID: 22061170
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. 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]  

  • 31. Vascular perfusion chilling of red meat carcasses - A feasibility study.
    Brown T; Ian Richardson R; Wilkin CA; Evans JA
    Meat Sci; 2009 Dec; 83(4):666-71. PubMed ID: 20416641
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality.
    van der Wal PG; Engel B; van Beek G; Veerkamp CH
    Meat Sci; 1995; 40(2):193-202. PubMed ID: 22059971
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Bovine muscle shortening and protein degradation after electrical stimulation, excision and chilling.
    Salm CP; Forrest JC; Aberle ED; Mills EW; Snyder AC; Judge MD
    Meat Sci; 1983 Apr; 8(3):163-83. PubMed ID: 22055558
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Spray chilling of lamb carcasses.
    Brown T; Chourouzidis KN; Gigiel AJ
    Meat Sci; 1993; 34(3):311-25. PubMed ID: 22060740
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of exercise and pre-slaughter stress on pork muscle characteristics.
    Lewis PK; Rakes LY; Brown CJ; Noland PR
    Meat Sci; 1989; 26(2):121-9. PubMed ID: 22054844
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus.
    Lindahl G; Enfält AC; Andersen HJ; Lundström K
    Meat Sci; 2006 Dec; 74(4):746-55. PubMed ID: 22063232
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates.
    Grujić R; Petrović L; Pikula B; Amidžić L
    Meat Sci; 1993; 33(3):301-18. PubMed ID: 22060149
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus.
    Hwang IH; Park BY; Cho SH; Lee JM
    Meat Sci; 2004 Nov; 68(3):497-505. PubMed ID: 22062419
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

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