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 *

207 related articles for article (PubMed ID: 22059566)

  • 41. Muscle glycogen depletion pattern in halothane-gene-free pigs at slaughter and its relation to meat quality.
    Karlsson A; Essen-Gustavsson B; Lundström K
    Meat Sci; 1994; 38(1):91-101. PubMed ID: 22059611
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. Effect of temperature on porcine-muscle metabolism studied in isolated muscle-fibre strips.
    Klont RE; Talmant A; Monin G
    Meat Sci; 1994; 38(2):179-91. PubMed ID: 22059656
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin.
    Shen QW; Means WJ; Thompson SA; Underwood KR; Zhu MJ; McCormick RJ; Ford SP; Du M
    Meat Sci; 2006 Oct; 74(2):388-95. PubMed ID: 22062850
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Improvement of meat quality in pigs by beta-adrenergic blockade.
    Warriss PD; Lister D
    Meat Sci; 1982 Nov; 7(3):183-7. PubMed ID: 22055232
    [TBL] [Abstract][Full Text] [Related]  

  • 46. The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1-Post-mortem pH and temperature.
    Fjelkner-Modig S; Rudérus H
    Meat Sci; 1983 Apr; 8(3):185-201. PubMed ID: 22055559
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Objective measurements of pork quality: Evaluation of various techniques.
    Chizzolini R; Novelli E; Badiani A; Rosa P; Delbono G
    Meat Sci; 1993; 34(1):49-77. PubMed ID: 22060267
    [TBL] [Abstract][Full Text] [Related]  

  • 48. 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]  

  • 49. Prevalence of gross lesions and handling practices in pigs and their association with pork quality, Kiambu, Kenya.
    Sentamu DN; Onono JO; Muinde P; Bor N; Chepyatich D; Thomas LF
    PLoS One; 2022; 17(8):e0272951. PubMed ID: 36026517
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN(-) pigs.
    Franck M; Svensson M; von Seth G; Josell A; Figwer P; Poirel MT; Monin G
    Meat Sci; 2003 Aug; 64(4):351-5. PubMed ID: 22063114
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effects of muscle pH and chilling on development of PSE-like turkey breast meat.
    Wynveen EJ; Bowker BC; Grant AL; Demos BP; Gerrard DE
    Br Poult Sci; 1999 May; 40(2):253-6. PubMed ID: 10465393
    [TBL] [Abstract][Full Text] [Related]  

  • 52. The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcasses.
    Fortin A; Raymond DP
    Meat Sci; 1987; 21(3):159-73. PubMed ID: 22054895
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. Alternative rearing systems in pigs: consequences on stress indicators at slaughter and meat quality.
    Foury A; Lebret B; Chevillon P; Vautier A; Terlouw C; Mormède P
    Animal; 2011 Aug; 5(10):1620-5. PubMed ID: 22440354
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism.
    Scheffler TL; Gerrard DE
    Meat Sci; 2007 Sep; 77(1):7-16. PubMed ID: 22061391
    [TBL] [Abstract][Full Text] [Related]  

  • 56. 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]  

  • 57. Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigs.
    Guàrdia MD; Estany J; Balasch S; Oliver MA; Gispert M; Diestre A
    Meat Sci; 2004 Jul; 67(3):471-8. PubMed ID: 22061522
    [TBL] [Abstract][Full Text] [Related]  

  • 58. 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]  

  • 59. The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb.
    Bond JJ; Can LA; Warner RD
    Meat Sci; 2004 Nov; 68(3):469-77. PubMed ID: 22062416
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat.
    O'Neill DJ; Lynch PB; Troy DJ; Buckley DJ; Kerry JP
    Meat Sci; 2003 Jun; 64(2):105-11. PubMed ID: 22062855
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.