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 *

131 related articles for article (PubMed ID: 22062142)

  • 21. 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]  

  • 22. Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef
    Mungure TE; Birch EJ; Ponnampalam EN; Stewart I; Ahmed IAM; Al-Juhaimi FY; Bekhit AEA
    Foods; 2020 Jan; 9(1):. PubMed ID: 31947758
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins.
    Bell RG; Penney N; Gilbert KV; Moorhead SM; Scott SM
    Meat Sci; 1996 Apr; 42(4):371-86. PubMed ID: 22060888
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef.
    Farouk MM; Swan JE
    Meat Sci; 1998 Oct; 50(2):245-56. PubMed ID: 22060958
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound.
    Sikes AL; Mawson R; Stark J; Warner R
    Ultrason Sonochem; 2014 Nov; 21(6):2138-43. PubMed ID: 24690296
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of salt on oxidative changes in pre- and post-rigor ground beef.
    Torres E; Pearson AM; Gray JI; Booren AM; Shimokomaki M
    Meat Sci; 1988; 23(3):151-63. PubMed ID: 22055666
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.
    Roseiro LC; Santos C; Melo RS
    Meat Sci; 1994; 38(2):353-9. PubMed ID: 22059672
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus.
    Lindahl G; Enfält AC; Andersen HJ; Lundström K
    Meat Sci; 2006 Dec; 74(4):746-55. PubMed ID: 22063232
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Preserving pre-rigor meat functionality for beef patty production.
    Claus JR; Sørheim O
    Meat Sci; 2006 Jun; 73(2):287-94. PubMed ID: 22062300
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Atmosphere and blooming time affect color and lipid stability of frozen beef from steers supplemented with Vitamin E.
    Lanari MC; Schaefer DM; Cassens RG; Scheller KK
    Meat Sci; 1995; 40(1):33-44. PubMed ID: 22059917
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.
    Sørheim O; Uglem S; Lea P; Claus JR; Egelandsdal B
    Meat Sci; 2006 Jul; 73(3):459-66. PubMed ID: 22062484
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness.
    Boqvist S; Fernström LL; Alsanius BW; Lindqvist R
    Int J Food Microbiol; 2015 Dec; 215():109-16. PubMed ID: 26363767
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Acceptability and functional properties of restructured roast from frozen pre-rigor injected beef.
    Farouk MM; Swan JE
    Meat Sci; 1997 May; 46(1):57-66. PubMed ID: 22061845
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The significance of diet, slaughter weight and aging time on pork colour and colour stability.
    Tikk K; Lindahl G; Karlsson AH; Andersen HJ
    Meat Sci; 2008 Aug; 79(4):806-16. PubMed ID: 22063045
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. The influence of season on quality characteristics of hot-boned beef m. longissimus thoracis.
    Kadim IT; Mahgoub O; Al-Ajmi DS; Al-Maqbaly RS; Al-Mugheiry SM; Bartolome DY
    Meat Sci; 2004 Apr; 66(4):831-6. PubMed ID: 22061015
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Meat toughening does not occur when rigor shortening is prevented.
    Koohmaraie M; Doumit ME; Wheeler TL
    J Anim Sci; 1996 Dec; 74(12):2935-42. PubMed ID: 8994907
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

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