112 related articles for article (PubMed ID: 22056104)
21. [Occurrence of PSE and DFD meat in swine slaughtered under emergency conditions].
Pleva J; Hojer R; Cabadaj R; Baranová M
Vet Med (Praha); 1990 Aug; 35(8):475-80. PubMed ID: 2102581
[TBL] [Abstract][Full Text] [Related]
22. Objective meat quality measurements of ham: A practical classification method on the slaughterline.
Garrido MD; Bañón S; Pedauyé J; Laencina J
Meat Sci; 1994; 37(3):421-8. PubMed ID: 22059546
[TBL] [Abstract][Full Text] [Related]
23. Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?
Eadmusik S; Molette C; Fernandez X; Rémignon H
Br Poult Sci; 2011 Apr; 52(2):177-88. PubMed ID: 21491241
[TBL] [Abstract][Full Text] [Related]
24. Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey.
Santos C; Roseiro LC; Gonçalves H; Melo RS
Meat Sci; 1994; 38(2):279-87. PubMed ID: 22059665
[TBL] [Abstract][Full Text] [Related]
25. Stunning pigs with nitrogen and carbon dioxide mixtures: effects on animal welfare and meat quality.
Llonch P; Rodríguez P; Gispert M; Dalmau A; Manteca X; Velarde A
Animal; 2012 Apr; 6(4):668-75. PubMed ID: 22436284
[TBL] [Abstract][Full Text] [Related]
26. Differences in quality characteristics of normal, PSE and DFD pork.
van der Wal PG; Bolink AH; Merkus GS
Meat Sci; 1988; 24(1):79-84. PubMed ID: 22055811
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Early post-mortem AMP-activated protein kinase (AMPK) activation leads to phosphofructokinase-2 and -1 (PFK-2 and PFK-1) phosphorylation and the development of pale, soft, and exudative (PSE) conditions in porcine longissimus muscle.
Shen QW; Means WJ; Underwood KR; Thompson SA; Zhu MJ; McCormick RJ; Ford SP; Ellis M; Du M
J Agric Food Chem; 2006 Jul; 54(15):5583-9. PubMed ID: 16848549
[TBL] [Abstract][Full Text] [Related]
29. Relationship between Ca(2+) release, sarcoplasmic Ca(2+), glycolysis and meat quality in halothane-sensitive and halothane-insensitive pigs.
Cheah KS; Cheah AM; Crosland AR; Casey JC; Webb AJ
Meat Sci; 1984; 10(2):117-30. PubMed ID: 22056063
[TBL] [Abstract][Full Text] [Related]
30. The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage time.
Van de Perre V; Ceustermans A; Leyten J; Geers R
Meat Sci; 2010 Oct; 86(2):391-7. PubMed ID: 20554397
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs.
Velarde A; Gispert M; Faucitano L; Alonso P; Manteca X; Diestre A
Meat Sci; 2001 Jul; 58(3):313-9. PubMed ID: 22062262
[TBL] [Abstract][Full Text] [Related]
33. Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.
Lambooij E; Hulsegge B; Klont RE; Winkelman-Goedhart HA; Reimert HG; Kranen RW
Meat Sci; 2004 Apr; 66(4):855-62. PubMed ID: 22061018
[TBL] [Abstract][Full Text] [Related]
34. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
[TBL] [Abstract][Full Text] [Related]
35. Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat.
Jiang H; Yoon SC; Zhuang H; Wang W; Yang Y
Br Poult Sci; 2017 Dec; 58(6):673-680. PubMed ID: 28812373
[TBL] [Abstract][Full Text] [Related]
36. Effects of feed withdrawal before delivery on pork quality and carcass yield.
Eikelenboom G; Bolink AH; Sybesma W
Meat Sci; 1991; 29(1):25-30. PubMed ID: 22060969
[TBL] [Abstract][Full Text] [Related]
37. Effect of different stunning systems on meat quality of light lamb.
Linares MB; Bórnez R; Vergara H
Meat Sci; 2007 Aug; 76(4):675-81. PubMed ID: 22061244
[TBL] [Abstract][Full Text] [Related]
38. The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses.
Velarde A; Gispert M; Faucitano L; Manteca X; Diestre A
Meat Sci; 2000 Jul; 55(3):309-14. PubMed ID: 22061288
[TBL] [Abstract][Full Text] [Related]
39. Causes for variation in pork quality.
van der Wal PG; Engel B; Hulsegge B
Meat Sci; 1997 Aug; 46(4):319-27. PubMed ID: 22062315
[TBL] [Abstract][Full Text] [Related]
40. The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2-Physical and sensory properties.
Fjelkner-Modig S; Rudérus H
Meat Sci; 1983 Apr; 8(3):203-20. PubMed ID: 22055560
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
