110 related articles for article (PubMed ID: 22059749)
1. Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork.
Feldhusen F; Kühne M
Meat Sci; 1992; 32(2):161-71. PubMed ID: 22059749
[TBL] [Abstract][Full Text] [Related]
2. Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation.
Feldhusen F; Königsmann D; Kaup FJ; Drommer W; Wenzel S
Meat Sci; 1992; 31(4):367-80. PubMed ID: 22059680
[TBL] [Abstract][Full Text] [Related]
3. Biophysical aspects of meat tenderness.
Tornberg E
Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
[TBL] [Abstract][Full Text] [Related]
4. Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles.
White A; O'Sullivan A; Troy DJ; O'Neill EE
Meat Sci; 2006 Jun; 73(2):196-203. PubMed ID: 22062289
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
[TBL] [Abstract][Full Text] [Related]
7. Effect of cooling rate upon processing characteristics of pork meat of different glycolysis type during post mortem ageing.
Vada M
Meat Sci; 1977 Oct; 1(4):245-52. PubMed ID: 22054765
[TBL] [Abstract][Full Text] [Related]
8. Stepwise chilling: tender pork without compromising water-holding capacity.
Rosenvold K; Borup U; Therkildsen M
J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
[TBL] [Abstract][Full Text] [Related]
9. Possible mechanism for the effect of the RN(-) allele on pork tenderness.
Josell A; Martinsson L; Tornberg E
Meat Sci; 2003 Aug; 64(4):341-50. PubMed ID: 22063113
[TBL] [Abstract][Full Text] [Related]
10. Effect of delay time before chilling on toughness in pork with high or low initial pH.
Møller AJ; Vestergaard T
Meat Sci; 1987; 19(1):27-37. PubMed ID: 22055786
[TBL] [Abstract][Full Text] [Related]
11. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus.
Hwang IH; Park BY; Cho SH; Lee JM
Meat Sci; 2004 Nov; 68(3):497-505. PubMed ID: 22062419
[TBL] [Abstract][Full Text] [Related]
12. Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi.
Sørheim O; Idland J; Halvorsen EC; Frøystein T; Lea P; Hildrum KI
Meat Sci; 2001 Jan; 57(1):79-85. PubMed ID: 22061170
[TBL] [Abstract][Full Text] [Related]
13. Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle.
Tomović VM; Petrović LS; Džinić NR
Meat Sci; 2008 Dec; 80(4):1188-93. PubMed ID: 22063855
[TBL] [Abstract][Full Text] [Related]
14. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks.
Prado CS; de Felício PE
Meat Sci; 2010 Oct; 86(2):430-5. PubMed ID: 20647150
[TBL] [Abstract][Full Text] [Related]
15. Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi.
White A; O'Sullivan A; O'Neill EE; Troy DJ
Meat Sci; 2006 Jun; 73(2):204-8. PubMed ID: 22062290
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Enhancing pork loin quality attributes through genotype, chilling method and ageing time.
Juárez M; Caine WR; Larsen IL; Robertson WM; Dugan ME; Aalhus JL
Meat Sci; 2009 Nov; 83(3):447-53. PubMed ID: 20416685
[TBL] [Abstract][Full Text] [Related]
18. Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory study.
Bertram HC; Aaslyng MD
Meat Sci; 2007 Jul; 76(3):524-35. PubMed ID: 22060996
[TBL] [Abstract][Full Text] [Related]
19. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles.
Olsson U; Hertzman C; Tornberg E
Meat Sci; 1994; 37(1):115-31. PubMed ID: 22059417
[TBL] [Abstract][Full Text] [Related]
20. Tenderness of pre- and post rigor lamb longissimus muscle.
Geesink G; Sujang S; Koohmaraie M
Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
