118 related articles for article (PubMed ID: 22059657)
1. Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?
van Laack RL; Kauffman RG; Sybesma W; Smulders FJ; Eikelenboom G; Pinheiro JC
Meat Sci; 1994; 38(2):193-201. PubMed ID: 22059657
[TBL] [Abstract][Full Text] [Related]
2. Identification of PSE in the Longissimus muscle of pigs stunned by captive-bolt.
Yang TS; Hawrysh ZJ; Price MA; Aherne FX
Meat Sci; 1984; 10(4):243-51. PubMed ID: 22054558
[TBL] [Abstract][Full Text] [Related]
3. Use of electrical conductivity to predict water-holding capacity in post-rigor pork.
Lee S; Norman JM; Gunasekaran S; van Laack RL; Kim BC; Kauffman RG
Meat Sci; 2000 Aug; 55(4):385-9. PubMed ID: 22061569
[TBL] [Abstract][Full Text] [Related]
4. The effectiveness of examining early post-mortem musculature to predict ultimate pork quality.
Kauffman RG; Sybesma W; Smulders FJ; Eikelenboom G; Engel B; van Laack RL; Hoving-Bolink AH; Sterrenburg P; Nordheim EV; Walstra P; van der Wal PG
Meat Sci; 1993; 34(3):283-300. PubMed ID: 22060738
[TBL] [Abstract][Full Text] [Related]
5. Effects of rigor temperature and electrical stimulation on venison quality.
Bekhit AE; Farouk MM; Cassidy L; Gilbert KV
Meat Sci; 2007 Apr; 75(4):564-74. PubMed ID: 22064020
[TBL] [Abstract][Full Text] [Related]
6. Biochemical studies on fast glycolysing bovine muscle.
Fischer C; Hamm R
Meat Sci; 1980 Jan; 4(1):41-9. PubMed ID: 22055486
[TBL] [Abstract][Full Text] [Related]
7. Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise.
Bond JJ; Warner RD
Meat Sci; 2007 Mar; 75(3):406-14. PubMed ID: 22063796
[TBL] [Abstract][Full Text] [Related]
8. Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.
Roseiro LC; Santos C; Melo RS
Meat Sci; 1994; 38(2):353-9. PubMed ID: 22059672
[TBL] [Abstract][Full Text] [Related]
9. Objective assessment of pork quality.
Garrido MD; Pedauyé J; Bañón S; Laencina J
Meat Sci; 1994; 37(3):411-20. PubMed ID: 22059545
[TBL] [Abstract][Full Text] [Related]
10. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle.
Joo ST; Kauffman RG; Kim BC; Park GB
Meat Sci; 1999 Jul; 52(3):291-7. PubMed ID: 22062578
[TBL] [Abstract][Full Text] [Related]
11. Occurrence of pale soft exudative meat in mature turkey hens.
Barbut S
Br Poult Sci; 1997 Mar; 38(1):74-7. PubMed ID: 9088616
[TBL] [Abstract][Full Text] [Related]
12. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.
Estévez M; Ventanas S; Heinonen M; Puolanne E
J Agric Food Chem; 2011 May; 59(10):5435-43. PubMed ID: 21506554
[TBL] [Abstract][Full Text] [Related]
13. A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storage.
Lopez-Bote C; Warriss PD
Meat Sci; 1988; 23(3):227-34. PubMed ID: 22055671
[TBL] [Abstract][Full Text] [Related]
14. Measuring water-holding capacity in pork musculature with a tensiometer.
Kim BC; Kauffman RG; Norman JM; Joo ST
Meat Sci; 1995; 39(3):363-74. PubMed ID: 22059874
[TBL] [Abstract][Full Text] [Related]
15. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle.
Kauffman RG; Eikelenboom G; van der Wal PG; Engel B; Zaar M
Meat Sci; 1986; 18(4):307-22. PubMed ID: 22055735
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Meat quality in suckling lambs: effect of pre-slaughter handling.
Vergara H; Linares MB; Berruga MI; Gallego L
Meat Sci; 2005 Mar; 69(3):473-8. PubMed ID: 22062986
[TBL] [Abstract][Full Text] [Related]
18. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review.
Apple JK
J Anim Breed Genet; 2007 Nov; 124 Suppl 1():43-58. PubMed ID: 17988250
[TBL] [Abstract][Full Text] [Related]
19. Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork.
Young JF; Bertram HC; Rosenvold K; Lindahl G; Oksbjerg N
Meat Sci; 2005 Aug; 70(4):717-25. PubMed ID: 22063898
[TBL] [Abstract][Full Text] [Related]
20. Prediction of fluid losses from pork using subjective and objective paleness.
Irie M; Swatland HJ
Meat Sci; 1993; 33(3):277-92. PubMed ID: 22060147
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
