BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

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]
    of 7.