121 related articles for article (PubMed ID: 22055671)
1. A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storage.
Lopez-Bote C; Warriss PD
Meat Sci; 1988; 23(3):227-34. PubMed ID: 22055671
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of lean meat quality in pigs using two electronic probes.
Warriss PD; Brown SN; Lopez-Bote C; Bevis EA; Adams SJ
Meat Sci; 1989; 25(4):281-91. PubMed ID: 22054677
[TBL] [Abstract][Full Text] [Related]
3. The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem.
Oliver MA; Gispert M; Tibau J; Diestre A
Meat Sci; 1991; 29(2):141-51. PubMed ID: 22061100
[TBL] [Abstract][Full Text] [Related]
4. Prediction of fluid losses from pork using subjective and objective paleness.
Irie M; Swatland HJ
Meat Sci; 1993; 33(3):277-92. PubMed ID: 22060147
[TBL] [Abstract][Full Text] [Related]
5. Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs.
Otto G; Roehe R; Looft H; Thoelking L; Henning M; Plastow GS; Kalm E
Meat Sci; 2006 Apr; 72(4):680-7. PubMed ID: 22061880
[TBL] [Abstract][Full Text] [Related]
6. Variation in light scattering and water-holding capacity along the porcine Longissimus dorsi muscle.
Lundström K; Malmfors G
Meat Sci; 1985; 15(4):203-14. PubMed ID: 22054647
[TBL] [Abstract][Full Text] [Related]
7. On the assessment of water-holding capacity of hot- vs cold-boned pork.
van Laack RL; Smulders FJ
Meat Sci; 1992; 32(2):139-47. PubMed ID: 22059747
[TBL] [Abstract][Full Text] [Related]
8. Prediction of meat quality in live pigs using stress-susceptible and stress-resistant animals.
Cheah KS; Cheah AM; Lahucky R; Mojto J; Kovac L
Meat Sci; 1993; 34(2):179-89. PubMed ID: 22060662
[TBL] [Abstract][Full Text] [Related]
9. Fibre optic probe measurements in landrace pigs of different halothane phenotypes.
Eikelenboom G; Nanni Costa L
Meat Sci; 1988; 23(1):9-19. PubMed ID: 22055471
[TBL] [Abstract][Full Text] [Related]
10. A note on the use of subjective methods for assessing pig meat quality on the slaughterline.
Brown SN
Meat Sci; 1992; 32(2):195-202. PubMed ID: 22059752
[TBL] [Abstract][Full Text] [Related]
11. Identification of halothane genotypes by calcium accumulation and their meat quality using live pigs.
Cheah AM; Cheah KS; Lahucky R; Kovac L; Kramer HL; McPhee CP
Meat Sci; 1994; 38(3):375-84. PubMed ID: 22059702
[TBL] [Abstract][Full Text] [Related]
12. The colour of the adductor muscle as a predictor of pork quality in the loin.
Warriss PD; Brown SN; Paściak P
Meat Sci; 2006 Aug; 73(4):565-9. PubMed ID: 22062553
[TBL] [Abstract][Full Text] [Related]
13. Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs.
Otto G; Roehe R; Looft H; Thoelking L; Kalm E
Meat Sci; 2004 Nov; 68(3):401-9. PubMed ID: 22062408
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?
van Laack RL; Kauffman RG; Sybesma W; Smulders FJ; Eikelenboom G; Pinheiro JC
Meat Sci; 1994; 38(2):193-201. PubMed ID: 22059657
[TBL] [Abstract][Full Text] [Related]
16. Perspective of NIRS measurements early post mortem for prediction of pork quality.
Hoving-Bolink AH; Vedder HW; Merks JW; de Klein WJ; Reimert HG; Frankhuizen R; van den Broek WH; Lambooij EE
Meat Sci; 2005 Mar; 69(3):417-23. PubMed ID: 22062979
[TBL] [Abstract][Full Text] [Related]
17. Use of the Tecpro Pork Quality Meter for assessing meat quality on the slaughterline.
Warriss PD; Brown SN; Adams SJ
Meat Sci; 1991; 30(2):147-56. PubMed ID: 22061832
[TBL] [Abstract][Full Text] [Related]
18. Variations in meat quality in live halothane heterozygotes identified by biopsy samples of M. longissimus dorsi.
Cheah KS; Cheah AM; Krausgrill DI
Meat Sci; 1995; 39(2):293-300. PubMed ID: 22059835
[TBL] [Abstract][Full Text] [Related]
19. Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs.
Maribo H; Olsen EV; Barton-Gade P; Møller AJ; Karlsson A
Meat Sci; 1998 Sep; 50(1):115-29. PubMed ID: 22060814
[TBL] [Abstract][Full Text] [Related]
20. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle.
Kauffman RG; Eikelenboom G; van der Wal PG; Engel B; Zaar M
Meat Sci; 1986; 18(4):307-22. PubMed ID: 22055735
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]