97 related articles for article (PubMed ID: 22055563)
1. Effects of altered carcass suspension during rigor mortis on tenderness of pork loin.
Møller AJ; Vestergaard T
Meat Sci; 1986; 18(2):77-87. PubMed ID: 22055563
[TBL] [Abstract][Full Text] [Related]
2. Effect of delay time before chilling on toughness in pork with high or low initial pH.
Møller AJ; Vestergaard T
Meat Sci; 1987; 19(1):27-37. PubMed ID: 22055786
[TBL] [Abstract][Full Text] [Related]
3. Tenderness of pork muscles as influenced by chilling rate and altered carcass suspension.
Møller AJ; Kirkegaard E; Vestergaard T
Meat Sci; 1987; 21(4):275-86. PubMed ID: 22055058
[TBL] [Abstract][Full Text] [Related]
4. Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls.
Ahnström ML; Enfält AC; Hansson I; Lundström K
Meat Sci; 2006 Mar; 72(3):555-9. PubMed ID: 22061740
[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. Influence of slaughter age and carcass suspension on meat quality in Angus heifers.
Lundesjö Ahnström M; Hessle A; Johansson L; Hunt MC; Lundström K
Animal; 2012 Sep; 6(9):1554-62. PubMed ID: 23031529
[TBL] [Abstract][Full Text] [Related]
7. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
[TBL] [Abstract][Full Text] [Related]
8. Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes.
Ahnström ML; Hessle A; Johansson L; Hunt MC; Lundström K
Animal; 2009 Jun; 3(6):906-13. PubMed ID: 22444777
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds.
Kadim IT; Mahgoub O; Al-Ajmi DS; Al-Maqbaly RS; Al-Saqri NM; Ritchie A
Meat Sci; 2004 Jan; 66(1):203-10. PubMed ID: 22063949
[TBL] [Abstract][Full Text] [Related]
12. Influence of animal age on the tenderness of beef: Muscle differences.
Bouton PE; Ford AL; Harris PV; Shorthose WR; Ratcliff D; Morgan JH
Meat Sci; 1978 Oct; 2(4):301-11. PubMed ID: 22055129
[TBL] [Abstract][Full Text] [Related]
13. Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat.
Dransfield E; Ledwith MJ; Taylor AA
Meat Sci; 1991; 29(2):129-39. PubMed ID: 22061099
[TBL] [Abstract][Full Text] [Related]
14. Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.
England EM; Fisher KD; Wells SJ; Mohrhauser DA; Gerrard DE; Weaver AD
J Anim Sci; 2012 Mar; 90(3):989-95. PubMed ID: 21984717
[TBL] [Abstract][Full Text] [Related]
15. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks.
Prado CS; de Felício PE
Meat Sci; 2010 Oct; 86(2):430-5. PubMed ID: 20647150
[TBL] [Abstract][Full Text] [Related]
16. A mapping method for the description of Warner-Bratzler shear force gradients in beef Longissimus thoracis et lumborum and Semitendinosus.
Janz JA; Aalhus JL; Dugan ME; Price MA
Meat Sci; 2006 Jan; 72(1):79-90. PubMed ID: 22061377
[TBL] [Abstract][Full Text] [Related]
17. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL
J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
[TBL] [Abstract][Full Text] [Related]
18. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups.
Ahnström ML; Hunt MC; Lundström K
Meat Sci; 2012 Mar; 90(3):528-35. PubMed ID: 22077997
[TBL] [Abstract][Full Text] [Related]
19. Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.
Liu Y; Mao Y; Liang R; Zhang Y; Wang R; Zhu L; Han G; Luo X
Meat Sci; 2016 May; 115():45-9. PubMed ID: 26826666
[TBL] [Abstract][Full Text] [Related]
20. The efficacy of a vitamin D(3) metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle.
Lawrence RW; Doyle J; Elliott R; Loxton I; McMeniman JP; Norton BW; Reid DJ; Tume RW
Meat Sci; 2006 Jan; 72(1):69-78. PubMed ID: 22061376
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]