265 related articles for article (PubMed ID: 22062380)
1. Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork.
Van Oeckel MJ; Warnants N
Meat Sci; 2003 Mar; 63(3):293-9. PubMed ID: 22062380
[TBL] [Abstract][Full Text] [Related]
2. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.
Omana DA; Goddard E; Plastow GS; Janz J; Ma L; Anders S; Moore SS; Bruce HL
Meat Sci; 2014 Jan; 96(1):315-20. PubMed ID: 23927920
[TBL] [Abstract][Full Text] [Related]
3. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin.
Channon HA; Kerr MG; Walker PJ
Meat Sci; 2004 Apr; 66(4):881-8. PubMed ID: 22061021
[TBL] [Abstract][Full Text] [Related]
4. Muscle Fiber Characteristics on Chop Surface of Pork Loin (M.
Song S; Cheng H; Jung EY; Joo ST; Kim GD
Food Sci Anim Resour; 2020 Nov; 40(6):957-968. PubMed ID: 33305280
[TBL] [Abstract][Full Text] [Related]
5. Beef longissimus slice shear force measurement among steak locations and institutions.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2007 Sep; 85(9):2283-9. PubMed ID: 17526673
[TBL] [Abstract][Full Text] [Related]
6. Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning.
Rees MP; Trout GR; Warner RD
Meat Sci; 2002 Feb; 60(2):113-24. PubMed ID: 22063234
[TBL] [Abstract][Full Text] [Related]
7. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2000 Apr; 78(4):958-65. PubMed ID: 10784186
[TBL] [Abstract][Full Text] [Related]
8. Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses.
Taylor AA; Perry AM; Warkup CC
Meat Sci; 1995; 39(3):327-37. PubMed ID: 22059871
[TBL] [Abstract][Full Text] [Related]
9. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2002 Apr; 80(4):982-7. PubMed ID: 12002335
[TBL] [Abstract][Full Text] [Related]
10. Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork.
Zequan X; Yonggang S; Heng X; Yaodong W; Xin M; Dan L; Li Z; Tingting D; Zirong W
Meat Sci; 2022 Dec; 194():108962. PubMed ID: 36126390
[TBL] [Abstract][Full Text] [Related]
11. Prerigor and postrigor changes in tenderness of ovine longissimus muscle.
Wheeler TL; Koohmaraie M
J Anim Sci; 1994 May; 72(5):1232-8. PubMed ID: 8056668
[TBL] [Abstract][Full Text] [Related]
12. Influence of slaughter age and carcass suspension on meat quality in Angus heifers.
Lundesjö Ahnström M; Hessle A; Johansson L; Hunt MC; Lundström K
Animal; 2012 Sep; 6(9):1554-62. PubMed ID: 23031529
[TBL] [Abstract][Full Text] [Related]
13. Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
Li C; Wu J; Zhang N; Zhang S; Liu J; Li J; Li H; Feng X; Han Y; Zhu Z; Xu X; Zhou G
Anim Sci J; 2009 Oct; 80(5):591-6. PubMed ID: 20163625
[TBL] [Abstract][Full Text] [Related]
14. Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel.
North MK; Hoffman LC
Meat Sci; 2015 Oct; 108():1-8. PubMed ID: 26001277
[TBL] [Abstract][Full Text] [Related]
15. Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle.
Kim GD; Jeong JY; Yang HS; Hur SJ
Meat Sci; 2019 Mar; 149():85-95. PubMed ID: 30485831
[TBL] [Abstract][Full Text] [Related]
16. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.
Arroyo C; Lascorz D; O'Dowd L; Noci F; Arimi J; Lyng JG
Meat Sci; 2015 Jan; 99():52-9. PubMed ID: 25282668
[TBL] [Abstract][Full Text] [Related]
17. Recommended terminology for the muscle commonly designated 'longissimus dorsi'.
Meat Sci; 1990; 28(3):259-65. PubMed ID: 22055580
[TBL] [Abstract][Full Text] [Related]
18. Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles.
Cheng H; Song S; Kim GD
Sci Rep; 2021 Jun; 11(1):13354. PubMed ID: 34172812
[TBL] [Abstract][Full Text] [Related]
19. Carcass, meat quality and histochemical traits of m. longissimus lumborum from Złotnicka Spotted pigs and commercial pigs.
Bocian M; Wojtysiak D; Jankowiak H; Cebulska A; Kapelański W; Migdał W
Folia Biol (Krakow); 2012; 60(3-4):181-7. PubMed ID: 23342914
[TBL] [Abstract][Full Text] [Related]
20. Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading.
Anderson F; Cook J; Williams A; Gardner GE
Meat Sci; 2018 Nov; 145():425-430. PubMed ID: 30055434
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
