BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

179 related articles for article (PubMed ID: 22055786)

  • 1. 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]  

  • 2. 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]  

  • 3. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K; Borup U; Therkildsen M
    J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles.
    White A; O'Sullivan A; Troy DJ; O'Neill EE
    Meat Sci; 2006 Jun; 73(2):196-203. PubMed ID: 22062289
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality.
    Jones SD; Jeremiah LE; Robertson WM
    Meat Sci; 1993; 34(3):351-62. PubMed ID: 22060743
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.
    Mohrhauser DA; Lonergan SM; Huff-Lonergan E; Underwood KR; Weaver AD
    J Anim Sci; 2014 Mar; 92(3):1261-70. PubMed ID: 24492563
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The effect of electrical stimulation on the quality of three bovine muscles.
    Smulders FJ; Eikelenboom G; van Logtestijn JG
    Meat Sci; 1986; 16(2):91-101. PubMed ID: 22054829
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles.
    Mahendrakar NS; Dani NP; Ramesh BS; Amla BL
    Meat Sci; 1990; 28(3):195-202. PubMed ID: 22055573
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Cold induced toughening in excised pork as affected by pH, R value and time at boning.
    Møller AJ; Jensen P
    Meat Sci; 1993; 34(1):1-12. PubMed ID: 22060263
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle.
    Tomović VM; Petrović LS; Džinić NR
    Meat Sci; 2008 Dec; 80(4):1188-93. PubMed ID: 22063855
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin.
    Josell A; Enfält AC; von Seth G; Lindahl G; Hedebro-Velander I; Andersson L; Lundström K
    Meat Sci; 2003 Dec; 65(4):1341-51. PubMed ID: 22063778
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.