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 *

289 related articles for article (PubMed ID: 22060841)

  • 1. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles.
    Hertzman C; Olsson U; Tornberg E
    Meat Sci; 1993; 35(1):119-41. PubMed ID: 22060841
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Biophysical aspects of meat tenderness.
    Tornberg E
    Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcasses.
    Abugroun HA; Forrest JC; Aberle ED; Judge MD
    Meat Sci; 1985; 14(1):15-28. PubMed ID: 22055778
    [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 rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum.
    Devine CE; Wahlgren NM; Tornberg E
    Meat Sci; 1999 Jan; 51(1):61-72. PubMed ID: 22061537
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The influence of temperature on shortening and rigor onset in beef muscle.
    Honikel KO; Roncalés P; Hamm R
    Meat Sci; 1983 Apr; 8(3):221-41. PubMed ID: 22055561
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures.
    Rosenvold K; North M; Devine C; Micklander E; Hansen P; Dobbie P; Wells R
    Meat Sci; 2008 Jun; 79(2):299-306. PubMed ID: 22062758
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tenderness.
    White A; O'Sullivan A; Troy DJ; O'Neill EE
    Meat Sci; 2006 May; 73(1):151-6. PubMed ID: 22062064
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcasses.
    Abugroun HA; Forrest JC; Aberlee ED; Judge MD
    Meat Sci; 1985; 14(1):1-13. PubMed ID: 22055777
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.
    Kim YH; Stuart A; Nygaard G; Rosenvold K
    Meat Sci; 2012 May; 91(1):62-8. PubMed ID: 22226363
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.
    Senaratne LS; Calkins CR; de Mello AS; Pokharel S; Hinkle JB
    J Anim Sci; 2010 Sep; 88(9):3084-106. PubMed ID: 20453083
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging.
    Jaime I; Beltrán JA; Ceña P; López-Lorenzo P; Roncalés P
    Meat Sci; 1992; 32(4):357-66. PubMed ID: 22059887
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Post-mortem electrical stimulation and high temperature ageing of hot-deboned beef.
    Babiker SA; Lawrie RA
    Meat Sci; 1983 Jan; 8(1):1-20. PubMed ID: 22055402
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Studies of extra low voltage electrical stimulation of mature beef carcasses.
    Hawrysh ZJ; Shand PJ; Wolfe FH; Price MA
    Meat Sci; 1987; 21(2):121-35. PubMed ID: 22054786
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.