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 *

87 related articles for article (PubMed ID: 22055809)

  • 21. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
    J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.
    Acuff GR; Savell JW; Cross HR; Boxer MK; Vanderzant C
    Meat Sci; 1988; 23(2):139-49. PubMed ID: 22055609
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Chitosan effects on quality properties of Greek style fresh pork sausages.
    Soultos N; Tzikas Z; Abrahim A; Georgantelis D; Ambrosiadis I
    Meat Sci; 2008 Dec; 80(4):1150-6. PubMed ID: 22063850
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions.
    Ahn DU; Nam KC; Du M; Jo C
    Meat Sci; 2001 Apr; 57(4):419-26. PubMed ID: 22061715
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display.
    Apple JK; Maxwell CV; Kutz BR; Rakes LK; Sawyer JT; Johnson ZB; Armstrong TA; Carr SN; Matzat PD
    J Anim Sci; 2008 Oct; 86(10):2711-22. PubMed ID: 18502886
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The microbiological condition of minced pork prepared at retail stores in Athens, Greece.
    Andritsos ND; Mataragas M; Mavrou E; Stamatiou A; Drosinos EH
    Meat Sci; 2012 Aug; 91(4):486-9. PubMed ID: 22459497
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display.
    Apple JK; Wallis-Phelps WA; Maxwell CV; Rakes LK; Sawyer JT; Hutchison S; Fakler TM
    J Anim Sci; 2007 Mar; 85(3):737-45. PubMed ID: 17085730
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roasts.
    Jeremiah LE; Gibson LL
    Meat Sci; 1997 Sep; 47(1-2):17-27. PubMed ID: 22062615
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability.
    King DA; Shackelford SD; Wheeler TL
    J Anim Sci; 2011 Dec; 89(12):4195-206. PubMed ID: 21821803
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The display of retail packs of ground beef after their storage in master packages under various atmospheres.
    Gill CO; Jones T
    Meat Sci; 1994; 37(2):281-95. PubMed ID: 22059501
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Quality of fresh retail pork cuts stored in modified atmosphere under temperature conditions simulating export to distant markets.
    McMullen LM; Stiles ME
    Meat Sci; 1994; 38(2):163-77. PubMed ID: 22059655
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork.
    Schilling MW; Marriott NG; Acton JC; Anderson-Cook C; Alvarado CZ; Wang H
    Meat Sci; 2004 Feb; 66(2):371-81. PubMed ID: 22064140
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Correlations between growth parameters of spoilage micro-organisms and shelf-life of pork stored under air and modified atmosphere at -2, 4 and 10 degrees C.
    Liu F; Yang RQ; Li YF
    Food Microbiol; 2006 Sep; 23(6):578-83. PubMed ID: 16943054
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium Chloride.
    Blickstad E; Molin G
    J Food Prot; 1983 Sep; 46(9):756-763. PubMed ID: 30921952
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Colour changes and consumer acceptability of bulk packaged pork retail cuts stored under O(2), CO(2) and N(2).
    Buys EM
    Meat Sci; 2004 Dec; 68(4):641-7. PubMed ID: 22062541
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials.
    Person RC; McKenna DR; Ellebracht JW; Griffin DB; McKeith FK; Scanga JA; Belk KE; Smith GC; Savell JW
    Meat Sci; 2005 May; 70(1):91-7. PubMed ID: 22063284
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Quality, palatability and weight loss of pork as affected by electrical stimulation.
    Johnson DD; Savell JW; Weatherspoon L; Smith GC
    Meat Sci; 1982 Jul; 7(1):43-50. PubMed ID: 22055068
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment.
    Vrana JA; Savell JW; Dill CW; Smith GC; Ehlers JG; Vanderzant C
    J Food Prot; 1985 Jun; 48(6):476-481. PubMed ID: 30943593
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat.
    Zhang L; Barbut S
    Br Poult Sci; 2005 Dec; 46(6):687-93. PubMed ID: 16428111
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 5.