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 *

79 related articles for article (PubMed ID: 22055620)

  • 21. Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna.
    Hoffman LC; Botha SS; Britz TJ
    Meat Sci; 2006 Apr; 72(4):734-40. PubMed ID: 22061887
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of different electrical stimulation and chilling treatments on pork quality.
    Taylor AA; Tantikov MZ
    Meat Sci; 1992; 31(4):381-95. PubMed ID: 22059681
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of low-frequency electrical stimulation on beef tenderness.
    Takahashi G; Lochnert JV; Marsh BB
    Meat Sci; 1984; 11(3):207-25. PubMed ID: 22054858
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Post-mortem processing of export beef in Costa Rica.
    Zaglul JA; Cassens RG
    Meat Sci; 1987; 20(2):85-95. PubMed ID: 22056166
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness.
    Smulders FJ; Hiesberger J; Hofbauer P; Dögl B; Dransfield E
    J Anim Sci; 2006 Sep; 84(9):2456-62. PubMed ID: 16908650
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of early-postmortem glycolytic rate on beef tenderness.
    Marsh BB; Ringkob TP; Russell RL; Swartz DR; Pagel LA
    Meat Sci; 1987; 21(4):241-8. PubMed ID: 22055055
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls.
    Li CB; Chen YJ; Xu XL; Huang M; Hu TJ; Zhou GH
    Meat Sci; 2010 Apr; 72(1):9-17. PubMed ID: 20416844
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The tenderising effect of electrical stimulation of beef carcasses.
    George AR; Bendall JR; Jones RC
    Meat Sci; 1980 Jan; 4(1):51-68. PubMed ID: 22055487
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of different types and locations of the electrode source of an extra low voltage electrical stimulation system on beef quality.
    Solomon MB
    Meat Sci; 1986; 16(3):217-24. PubMed ID: 22054930
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Beef tenderness and sarcomere length.
    Smulders FJ; Marsh BB; Swartz DR; Russell RL; Hoenecke ME
    Meat Sci; 1990; 28(4):349-63. PubMed ID: 22055665
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.
    Hamling AE; Calkins CR
    J Anim Sci; 2008 Apr; 86(4):967-71. PubMed ID: 18192562
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics.
    Bowling RA; Dutson TR; Smith GC; Savell JW
    Meat Sci; 1987; 21(1):67-72. PubMed ID: 22054694
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. 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]  

  • 35. 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]  

  • 36. Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders.
    Bass PD; Scanga JA; Chapman PL; Smith GC; Tatum JD; Belk KE
    J Anim Sci; 2008 Jul; 86(7):1658-68. PubMed ID: 18344305
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Low voltage electrical stimulation and post-mortem energy metabolism in beef.
    Fabiansson S; Laser Reuterswärd A
    Meat Sci; 1986; 12(4):205-23. PubMed ID: 22055298
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Thermomechanical properties of beef muscle.
    Findlay CJ; Stanley DW; Gullett EA
    Meat Sci; 1986; 16(1):57-70. PubMed ID: 22054744
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Effects of low voltage electrical stimulation on mature cow carcasses: Part 1-Selected quality attributes of beef.
    Hawrysh ZJ; Wolfe FH
    Meat Sci; 1983 Feb; 8(2):119-33. PubMed ID: 22055449
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 4.