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 *

83 related articles for article (PubMed ID: 22060151)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effect of time between adrenaline injection and slaughter on the rate and extent of post-mortem metabolism in porcine skeletal muscle.
    Fernandez X; Forslid A; Mågård M; Möller BM; Tornberg E
    Meat Sci; 1992; 31(3):287-98. PubMed ID: 22059630
    [TBL] [Abstract][Full Text] [Related]  

  • 5. (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]  

  • 6. 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]  

  • 7. Effects of fattening on post-mortem pH of beef muscles.
    Watanabe A; Sato H; Tsuneishi E; Matsumoto M
    Meat Sci; 1993; 35(2):269-74. PubMed ID: 22061037
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle.
    Fernandez X; Tornberg E
    Meat Sci; 1994; 36(3):345-63. PubMed ID: 22061629
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels.
    Pulford DJ; Dobbie P; Fraga Vazquez S; Fraser-Smith E; Frost DA; Morris CA
    Meat Sci; 2009 Sep; 83(1):1-9. PubMed ID: 20416615
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of pithing on pH, creatine phosphate and ATP-related compounds of beef Psoas major and Longissimus dorsi muscles.
    Watanabe A; Tsuneishi E; Takimoto Y
    Meat Sci; 1991; 29(3):221-8. PubMed ID: 22061274
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature.
    Kylä-Puhju M; Ruusunen M; Puolanne E
    Meat Sci; 2005 Jan; 69(1):143-9. PubMed ID: 22062650
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of electrical stimulation on veal quality.
    Eikelenboom G; Smulders FJ
    Meat Sci; 1986; 16(2):103-12. PubMed ID: 22054830
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Variation in post-mortem rate of glycolyis does not necessarily affect drip loss of non-stimulated veal.
    den Hertog-Meischke MJ; Klont RE; Smulders FJ; van Logtestijn JG
    Meat Sci; 1997 Nov; 47(3-4):323-9. PubMed ID: 22062745
    [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. Influence of early pH decline on calpain activity in porcine muscle.
    Pomponio L; Ertbjerg P; Karlsson AH; Costa LN; Lametsch R
    Meat Sci; 2010 May; 85(1):110-4. PubMed ID: 20374873
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle.
    Ferguson DM; Daly BL; Gardner GE; Tume RK
    Meat Sci; 2008 Mar; 78(3):202-10. PubMed ID: 22062271
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physical changes of significance for early post mortem water distribution in porcine M. longissimus.
    Bertram HC; Schäfer A; Rosenvold K; Andersen HJ
    Meat Sci; 2004 Apr; 66(4):915-24. PubMed ID: 22061025
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH.
    Pulford DJ; Fraga Vazquez S; Frost DF; Fraser-Smith E; Dobbie P; Rosenvold K
    Meat Sci; 2008 Aug; 79(4):623-30. PubMed ID: 22063023
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls.
    Miller MF; Cross HR; Buyck MJ; Crouse JD
    Meat Sci; 1987; 19(4):253-63. PubMed ID: 22056046
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.