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.
153 related articles for article (PubMed ID: 22062115)
21. Pale, soft, and exudative poultry meat--Reviewing ways to manage at the processing plant. Barbut S Poult Sci; 2009 Jul; 88(7):1506-12. PubMed ID: 19531724 [TBL] [Abstract][Full Text] [Related]
22. Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging. Wang Y; Liu R; Tian X; Fan X; Shi Y; Zhang W; Hou Q; Zhou G J Agric Food Chem; 2019 Mar; 67(11):3242-3248. PubMed ID: 30807139 [TBL] [Abstract][Full Text] [Related]
23. Incidence of pale, soft and exudative (PSE) pork meat in reason of extrinsic stress factors. Trevisan L; Brum JS An Acad Bras Cienc; 2020; 92(3):e20190086. PubMed ID: 33111817 [TBL] [Abstract][Full Text] [Related]
24. PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll. Daigle SP; Schilling MW; Marriott NG; Wang H; Barbeau WE; Williams RC Meat Sci; 2005 Feb; 69(2):319-24. PubMed ID: 22062824 [TBL] [Abstract][Full Text] [Related]
25. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork. Lesiów T; Xiong YL Meat Sci; 2013 Mar; 93(3):489-94. PubMed ID: 23273455 [TBL] [Abstract][Full Text] [Related]
26. The effect of pale, soft and exudative meat on the quality of canned pork in gravy. Florowski T; Florowska A; Chmiel M; Adamczak L; Pietrzak D; Ruchlicka M Meat Sci; 2017 Jan; 123():29-34. PubMed ID: 27610754 [TBL] [Abstract][Full Text] [Related]
27. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates. Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386 [TBL] [Abstract][Full Text] [Related]
28. The European perspective on pale, soft, exudative conditions in poultry. Petracci M; Bianchi M; Cavani C Poult Sci; 2009 Jul; 88(7):1518-23. PubMed ID: 19531726 [TBL] [Abstract][Full Text] [Related]
29. Problem of pale soft exudative meat in broiler chickens. Barbut S Br Poult Sci; 1997 Sep; 38(4):355-8. PubMed ID: 9347142 [TBL] [Abstract][Full Text] [Related]
30. Phosphorylation state of pyruvate dehydrogenase and metabolite levels in turkey skeletal muscle in normal and pale, soft, exudative meats. Aljarbou WA; England EM; Velleman SG; Reed KM; Strasburg GM Br Poult Sci; 2021 Jun; 62(3):379-386. PubMed ID: 33225715 [TBL] [Abstract][Full Text] [Related]
31. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay. Liu R; Li K; Wu G; Qin M; Yu H; Wu M; Ge Q; Wu S; Bao W; Zhang W Food Chem; 2022 Nov; 395():133577. PubMed ID: 35777206 [TBL] [Abstract][Full Text] [Related]
32. Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat. Zhang L; Barbut S Br Poult Sci; 2005 Dec; 46(6):687-93. PubMed ID: 16428111 [TBL] [Abstract][Full Text] [Related]
33. Occurrence of pale soft exudative meat in mature turkey hens. Barbut S Br Poult Sci; 1997 Mar; 38(1):74-7. PubMed ID: 9088616 [TBL] [Abstract][Full Text] [Related]
34. Deep transcriptome sequencing reveals differences in global gene expression between normal and pale, soft, and exudative turkey meat. Malila Y; Carr KM; Ernst CW; Velleman SG; Reed KM; Strasburg GM J Anim Sci; 2014 Mar; 92(3):1250-60. PubMed ID: 24496837 [TBL] [Abstract][Full Text] [Related]
35. Early post-mortem AMP-activated protein kinase (AMPK) activation leads to phosphofructokinase-2 and -1 (PFK-2 and PFK-1) phosphorylation and the development of pale, soft, and exudative (PSE) conditions in porcine longissimus muscle. Shen QW; Means WJ; Underwood KR; Thompson SA; Zhu MJ; McCormick RJ; Ford SP; Ellis M; Du M J Agric Food Chem; 2006 Jul; 54(15):5583-9. PubMed ID: 16848549 [TBL] [Abstract][Full Text] [Related]
36. The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products. Thomsen HH; Zeuthen P Meat Sci; 1988; 22(3):189-201. PubMed ID: 22055303 [TBL] [Abstract][Full Text] [Related]
37. Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials. Person RC; McKenna DR; Ellebracht JW; Griffin DB; McKeith FK; Scanga JA; Belk KE; Smith GC; Savell JW Meat Sci; 2005 May; 70(1):91-7. PubMed ID: 22063284 [TBL] [Abstract][Full Text] [Related]
38. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat. Li K; Liu JY; Fu L; Zhao YY; Bai YH Asian-Australas J Anim Sci; 2019 May; 32(5):721-733. PubMed ID: 30208698 [TBL] [Abstract][Full Text] [Related]
39. Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Liu R; Wu GY; Li KY; Ge QF; Wu MG; Yu H; Wu SL; Bao WB Foods; 2021 Mar; 10(4):. PubMed ID: 33808327 [TBL] [Abstract][Full Text] [Related]
40. Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity. Yang N; Liang X; Cao J; Zhang Q; Tan Y; Xu B; Yang Y; Wang Y; Yang Q; Liu H; Liu J Meat Sci; 2022 Mar; 185():108723. PubMed ID: 34971941 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]