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.
151 related articles for article (PubMed ID: 22061790)
1. Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature. Hollung K; Veiseth E; Frøystein T; Aass L; Langsrud O; Hildrum KI Meat Sci; 2007 Nov; 77(3):372-83. PubMed ID: 22061790 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. The effect of high and low voltage electrical stimulation on beef quality. Eikelenboom G; Smulders FJ; Rudérus H Meat Sci; 1985; 15(4):247-54. PubMed ID: 22054651 [TBL] [Abstract][Full Text] [Related]
8. Effects of electrical stimulation and temperature on beef quality and tenderness. Koh KC; Bidner TD; McMillin KW; Hill GM Meat Sci; 1987; 21(3):189-201. PubMed ID: 22054897 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation. Ledward DA; Dickinson RF; Powell VH; Shorthose WR Meat Sci; 1986; 16(4):245-65. PubMed ID: 22055081 [TBL] [Abstract][Full Text] [Related]
11. Effects of low voltage electrical stimulation on mature cow carcasses: Part 1-Selected quality attributes of beef. Hawrysh ZJ; Wolfe FH Meat Sci; 1983 Feb; 8(2):119-33. PubMed ID: 22055449 [TBL] [Abstract][Full Text] [Related]
12. Should electrical stimulation be applied when cold shortening is not a risk? Strydom PE; Frylinck L; Smith MF Meat Sci; 2005 Aug; 70(4):733-42. PubMed ID: 22063900 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Low voltage electrical stimulation and post-mortem energy metabolism in beef. Fabiansson S; Laser Reuterswärd A Meat Sci; 1986; 12(4):205-23. PubMed ID: 22055298 [TBL] [Abstract][Full Text] [Related]
15. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Li CB; Chen YJ; Xu XL; Huang M; Hu TJ; Zhou GH Meat Sci; 2010 Apr; 72(1):9-17. PubMed ID: 20416844 [TBL] [Abstract][Full Text] [Related]
16. The influence of ante-mortem treatment on relationship between pH and tenderness of beef. Jeleníková J; Pipek P; Staruch L Meat Sci; 2008 Nov; 80(3):870-4. PubMed ID: 22063610 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Effects of early post-mortem pH and temperature on beef tenderness. Marsh BB; Lochner JV; Takahashi G; Kragness DD Meat Sci; 1981 Nov; 5(6):479-83. PubMed ID: 22054608 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]