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 *

104 related articles for article (PubMed ID: 22062241)

  • 41. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
    Kang ZL; Shang XY; Li YP; Ma HJ
    Ultrason Sonochem; 2022 Sep; 89():106150. PubMed ID: 36063789
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil.
    Athayde NB; Dalla Costa OA; Roça RO; Guidoni AL; Ludtke CB; Lima GJ
    J Anim Sci; 2012 Dec; 90(12):4604-10. PubMed ID: 23100577
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops.
    Gao T; Li J; Zhang L; Jiang Y; Song L; Ma R; Gao F; Zhou G
    J Sci Food Agric; 2015 Sep; 95(12):2494-500. PubMed ID: 25363864
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 45. The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.
    Walsh H; Martins S; O'Neill EE; Kerry JP; Kenny T; Ward P
    Meat Sci; 2010 Jun; 85(2):230-4. PubMed ID: 20374890
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Lipid oxidation and color change of salted pork patties.
    Cheng JH; Wang ST; Ockerman HW
    Meat Sci; 2007 Jan; 75(1):71-7. PubMed ID: 22063413
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops.
    Wiegand BR; Sparks JC; Beitz DC; Parrish FC; Horst RL; Trenkle AH; Ewan RC
    J Anim Sci; 2002 Aug; 80(8):2116-21. PubMed ID: 12211380
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.
    Newman DJ; Harris EK; Lepper AN; Berg EP; Stein HH
    J Anim Sci; 2011 Oct; 89(10):3132-9. PubMed ID: 21512118
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
    Wongwiwat P; Wattanachant S; Siripongvutikorn S
    J Sci Food Agric; 2010 Jun; 90(8):1293-9. PubMed ID: 20474046
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
    Rose MN; Garmyn AJ; Hilton GG; Morgan JB; VanOverbeke DL
    J Anim Sci; 2010 Nov; 88(11):3683-92. PubMed ID: 20656978
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
    Lawrence TE; Dikeman ME; Hunt MC; Kastner CL; Johnson DE
    Meat Sci; 2003 Nov; 65(3):967-72. PubMed ID: 22063676
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Growth implants reduced tenderness of steaks from steers and heifers with different genetic potentials for growth and marbling.
    Boles JA; Boss DL; Neary KI; Davis KC; Tess MW
    J Anim Sci; 2009 Jan; 87(1):269-74. PubMed ID: 18791138
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade.
    Sheard PR; Hughes SI; Jaspal MH
    Br Poult Sci; 2012; 53(1):57-65. PubMed ID: 22404805
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
    Byelashov OA; Adler JM; Geornaras I; Ko KY; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Pork loin color relative to sensory and instrumental tenderness and consumer acceptance.
    Norman JL; Berg EP; Heymann H; Lorenzen CL
    Meat Sci; 2003 Oct; 65(2):927-33. PubMed ID: 22063457
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
    Jensen JM; Robbins KL; Ryan KJ; Homco-Ryan C; McKeith FK; Brewer MS
    Meat Sci; 2003 Apr; 63(4):501-8. PubMed ID: 22062520
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham.
    Jeong TJ; Kim TK; Kim HW; Choi YS
    Asian-Australas J Anim Sci; 2020 Apr; 33(4):662-669. PubMed ID: 31480199
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef.
    Boles JA; Swan JE
    Meat Sci; 1997 Jan; 45(1):87-97. PubMed ID: 22061140
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.