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 *

127 related articles for article (PubMed ID: 22061937)

  • 21. Increase in retail display of frozen lamb chops with increased loin storage time before cutting into chops.
    Moore VJ
    Meat Sci; 1990; 28(3):251-8. PubMed ID: 22055579
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat.
    Acuff GR; Savell JW; Cross HR; Boxer MK; Vanderzant C
    Meat Sci; 1988; 23(3):165-77. PubMed ID: 22055667
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Colour changes and consumer acceptability of bulk packaged pork retail cuts stored under O(2), CO(2) and N(2).
    Buys EM
    Meat Sci; 2004 Dec; 68(4):641-7. PubMed ID: 22062541
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
    Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.
    Martínez L; Djenane D; Cilla I; Beltrán JA; Roncalés P
    Meat Sci; 2005 Nov; 71(3):563-70. PubMed ID: 22060934
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.
    Honegger LT; Richardson E; Schunke ED; Dilger AC; Boler DD
    J Anim Sci; 2019 May; 97(6):2460-2467. PubMed ID: 30968136
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evaluation of the changes in composition of pork chops during cooking.
    Gaffield KN; Schunke ED; Lowell JE; Dilger AC; Harsh BN
    Transl Anim Sci; 2020 Jul; 4(3):txaa154. PubMed ID: 32904975
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of distribution packaging method and storage time on the physical properties and retail display characteristics of pork.
    Schluter AR; Miller MF; Jones DK; Meade MK; Ramsey CB; Patterson LL
    Meat Sci; 1994; 37(2):257-69. PubMed ID: 22059499
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE; Jenschke BE; Calkins CR
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide.
    Sørheim O; Nissen H; Nesbakken T
    Meat Sci; 1999 Jun; 52(2):157-64. PubMed ID: 22062367
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.
    Acuff GR; Savell JW; Cross HR; Boxer MK; Vanderzant C
    Meat Sci; 1988; 23(2):139-49. PubMed ID: 22055609
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss.
    Sørheim O; Kropf DH; Hunt MC; Karwoski MT; Warren KE
    Meat Sci; 1996 Jun; 43(2):203-12. PubMed ID: 22060575
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of supplemental manganese on performance of growing-finishing pigs and pork quality during retail display.
    Sawyer JT; Tittor AW; Apple JK; Morgan JB; Maxwell CV; Rakes LK; Fakler TM
    J Anim Sci; 2007 Apr; 85(4):1046-53. PubMed ID: 17178808
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures.
    Cauble RN; Ball JJ; Zorn VE; Reyes TM; Wagoner MP; Coursen MM; Lambert BD; Apple JK; Sawyer JT
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945514
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Chitosan inhibits premature browning in ground beef.
    Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
    Meat Sci; 2011 Jul; 88(3):512-6. PubMed ID: 21396786
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Antioxidative activity of α-tocopherol in cooked and uncooked ground pork.
    Whang K; Aberle ED; Judge MD; Peng IC
    Meat Sci; 1986; 17(4):235-49. PubMed ID: 22055356
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
    Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Bacteriological, Physicochemical, and Sensory Quality of Fresh Pork Chops with Low-Dose Irradiation and Modified-Atmosphere Packaging.
    Zhao Y; Sebranek JG; Dickson J; Lee M
    J Food Prot; 1996 May; 59(5):493-501. PubMed ID: 31159061
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The display of retail packs of ground beef after their storage in master packages under various atmospheres.
    Gill CO; Jones T
    Meat Sci; 1994; 37(2):281-95. PubMed ID: 22059501
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Thawing of lamb loin chops in air and CO(2). Effect on colour and drip.
    Moore VJ
    Meat Sci; 1990; 28(1):9-20. PubMed ID: 22055435
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.