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 *

100 related articles for article (PubMed ID: 22061514)

  • 21. Effect of post-mortem temperature on beef tenderness.
    Petäjä E; Kukkonen E; Puolanne E
    Meat Sci; 1985; 12(3):145-54. PubMed ID: 22055255
    [TBL] [Abstract][Full Text] [Related]  

  • 22. The effect of electrical stimulation on the quality of three bovine muscles.
    Smulders FJ; Eikelenboom G; van Logtestijn JG
    Meat Sci; 1986; 16(2):91-101. PubMed ID: 22054829
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. 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]  

  • 26. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Predicting beef tenderness using near-infrared spectroscopy.
    Rust SR; Price DM; Subbiah J; Kranzler G; Hilton GG; Vanoverbeke DL; Morgan JB
    J Anim Sci; 2008 Jan; 86(1):211-9. PubMed ID: 17911226
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The relationship between early post-mortem pH and the tenderisation of beef muscles.
    O'Halloran GR; Troy DJ; Buckley DJ
    Meat Sci; 1997 Feb; 45(2):239-51. PubMed ID: 22061306
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
    Shackelford SD; Koohmaraie M; Savell JW
    Meat Sci; 1994; 37(2):195-204. PubMed ID: 22059494
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The effects of electrical stimulation and ageing on beef tenderness.
    Taylor DG; Cornell JG
    Meat Sci; 1986; 12(4):243-51. PubMed ID: 22055300
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Thermomechanical properties of beef muscle.
    Findlay CJ; Stanley DW; Gullett EA
    Meat Sci; 1986; 16(1):57-70. PubMed ID: 22054744
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Field testing of a system for online classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
    Shackelford SD; Wheeler TL; King DA; Koohmaraie M
    J Anim Sci; 2012 Mar; 90(3):978-88. PubMed ID: 22064739
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°C.
    Devine CE; Payne SR; Wells RW
    Meat Sci; 2002 Feb; 60(2):155-9. PubMed ID: 22063239
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.
    Kim YH; Luc G; Rosenvold K
    Meat Sci; 2013 Oct; 95(2):412-8. PubMed ID: 23747637
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs.
    Maribo H; Olsen EV; Barton-Gade P; Møller AJ; Karlsson A
    Meat Sci; 1998 Sep; 50(1):115-29. PubMed ID: 22060814
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Beef tenderness and sarcomere length.
    Smulders FJ; Marsh BB; Swartz DR; Russell RL; Hoenecke ME
    Meat Sci; 1990; 28(4):349-63. PubMed ID: 22055665
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses.
    Stolowski GD; Baird BE; Miller RK; Savell JW; Sams AR; Taylor JF; Sanders JO; Smith SB
    Meat Sci; 2006 Jul; 73(3):475-83. PubMed ID: 22062486
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Tenderness of pork muscles as influenced by chilling rate and altered carcass suspension.
    Møller AJ; Kirkegaard E; Vestergaard T
    Meat Sci; 1987; 21(4):275-86. PubMed ID: 22055058
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 5.