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.
123 related articles for article (PubMed ID: 22059538)
1. Relationships between post-mortem pH changes and some traits of sensory quality in veal. Guignot F; Touraille C; Ouali A; Renerre M; Monin G Meat Sci; 1994; 37(3):315-25. PubMed ID: 22059538 [TBL] [Abstract][Full Text] [Related]
2. Post mortem evolution of myofilament spacing and extracellular space in veal muscle. Guignot F; Vignon X; Monin G Meat Sci; 1993; 33(3):333-47. PubMed ID: 22060151 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs. Sterten H; Frøystein T; Oksbjerg N; Rehnberg AC; Ekker AS; Kjos NP Meat Sci; 2009 Nov; 83(3):351-7. PubMed ID: 20416714 [TBL] [Abstract][Full Text] [Related]
7. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs. Sheard PR; Nute GR; Richardson RI; Wood JD Meat Sci; 2005 Aug; 70(4):699-707. PubMed ID: 22063897 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork. Ahn DU; Patience JF; Fortin A; McCurdy A Meat Sci; 1992; 32(1):65-79. PubMed ID: 22059723 [TBL] [Abstract][Full Text] [Related]
10. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum. Fernandez X; Neyraud E; Astruc T; Sante V Meat Sci; 2002 Dec; 62(4):429-37. PubMed ID: 22061750 [TBL] [Abstract][Full Text] [Related]
11. Post mortem muscle metabolism and meat quality in three genetic types of turkey. Fernandez X; Sante V; Baeza E; Lebihan-Duval E; Berri C; Remignon H; Babile R; Le Pottier G; Millet N; Berge P; Astruc T Br Poult Sci; 2001 Sep; 42(4):462-9. PubMed ID: 11572621 [TBL] [Abstract][Full Text] [Related]
12. Influence of age at slaughter, rearing technique and pre-slaughter treatment on some quality traits of lamb meat. Pinkas A; Marinova P; Tomov I; Monin G Meat Sci; 1982 Jun; 6(4):245-55. PubMed ID: 22054985 [TBL] [Abstract][Full Text] [Related]
13. The efficacy of a vitamin D(3) metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle. Lawrence RW; Doyle J; Elliott R; Loxton I; McMeniman JP; Norton BW; Reid DJ; Tume RW Meat Sci; 2006 Jan; 72(1):69-78. PubMed ID: 22061376 [TBL] [Abstract][Full Text] [Related]
14. (31)P NMR study of post mortem changes in pig muscle. Miri A; Talmant A; Renou JP; Monin G Meat Sci; 1992; 31(2):165-73. PubMed ID: 22059566 [TBL] [Abstract][Full Text] [Related]
15. Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler pectoralis major muscle. Gault NF; Burns C; Tolland EL; Kilpatrick DJ Br Poult Sci; 2000 Jul; 41(3):293-9. PubMed ID: 11081423 [TBL] [Abstract][Full Text] [Related]
16. The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. Onenç A; Kaya A Meat Sci; 2004 Apr; 66(4):809-15. PubMed ID: 22061012 [TBL] [Abstract][Full Text] [Related]
17. The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH. Fernandez X; Forslid A; Tornberg E Meat Sci; 1994; 37(1):133-47. PubMed ID: 22059418 [TBL] [Abstract][Full Text] [Related]
18. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death. Berri C; Debut M; Santé-Lhoutellier V; Arnould C; Boutten B; Sellier N; Baéza E; Jehl N; Jégo Y; Duclos MJ; Le Bihan-Duval E Br Poult Sci; 2005 Oct; 46(5):572-9. PubMed ID: 16359110 [TBL] [Abstract][Full Text] [Related]
19. Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss. Otto G; Roehe R; Looft H; Thoelking L; Knap PW; Rothschild MF; Plastow GS; Kalm E Meat Sci; 2007 Feb; 75(2):185-95. PubMed ID: 22063649 [TBL] [Abstract][Full Text] [Related]