128 related articles for article (PubMed ID: 22062553)
1. The colour of the adductor muscle as a predictor of pork quality in the loin.
Warriss PD; Brown SN; Paściak P
Meat Sci; 2006 Aug; 73(4):565-9. PubMed ID: 22062553
[TBL] [Abstract][Full Text] [Related]
2. A note on the use of subjective methods for assessing pig meat quality on the slaughterline.
Brown SN
Meat Sci; 1992; 32(2):195-202. PubMed ID: 22059752
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of lean meat quality in pigs using two electronic probes.
Warriss PD; Brown SN; Lopez-Bote C; Bevis EA; Adams SJ
Meat Sci; 1989; 25(4):281-91. PubMed ID: 22054677
[TBL] [Abstract][Full Text] [Related]
4. Use of the Tecpro Pork Quality Meter for assessing meat quality on the slaughterline.
Warriss PD; Brown SN; Adams SJ
Meat Sci; 1991; 30(2):147-56. PubMed ID: 22061832
[TBL] [Abstract][Full Text] [Related]
5. The use of muscle protein solubility measurements to assess pig lean meat quality.
Lopez-Bote C; Warriss PD; Brown SN
Meat Sci; 1989; 26(3):167-75. PubMed ID: 22054976
[TBL] [Abstract][Full Text] [Related]
6. The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcasses.
Fortin A; Raymond DP
Meat Sci; 1987; 21(3):159-73. PubMed ID: 22054895
[TBL] [Abstract][Full Text] [Related]
7. Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality.
Enfält AC; Lundström K; Engstrand U
Meat Sci; 1993; 34(2):131-43. PubMed ID: 22060659
[TBL] [Abstract][Full Text] [Related]
8. Effects of feed withdrawal before delivery on pork quality and carcass yield.
Eikelenboom G; Bolink AH; Sybesma W
Meat Sci; 1991; 29(1):25-30. PubMed ID: 22060969
[TBL] [Abstract][Full Text] [Related]
9. Differences in quality characteristics of normal, PSE and DFD pork.
van der Wal PG; Bolink AH; Merkus GS
Meat Sci; 1988; 24(1):79-84. PubMed ID: 22055811
[TBL] [Abstract][Full Text] [Related]
10. Objective measurements of pork quality: Evaluation of various techniques.
Chizzolini R; Novelli E; Badiani A; Rosa P; Delbono G
Meat Sci; 1993; 34(1):49-77. PubMed ID: 22060267
[TBL] [Abstract][Full Text] [Related]
11. Effect of oral loading of acid or base on the incidence of pale soft exudative pork (PSE) in stress-susceptible pigs.
Boles JA; Patience JF; Schaefer AL; Aalhus JL
Meat Sci; 1994; 37(2):181-94. PubMed ID: 22059493
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Prediction of fluid losses from pork using subjective and objective paleness.
Irie M; Swatland HJ
Meat Sci; 1993; 33(3):277-92. PubMed ID: 22060147
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Fibre optic probe measurements in landrace pigs of different halothane phenotypes.
Eikelenboom G; Nanni Costa L
Meat Sci; 1988; 23(1):9-19. PubMed ID: 22055471
[TBL] [Abstract][Full Text] [Related]
16. Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality.
Flores M; Armero E; Aristoy MC; Toldra F
Meat Sci; 1999 Jan; 51(1):53-9. PubMed ID: 22061536
[TBL] [Abstract][Full Text] [Related]
17. A review of the relationships of pH with physical aspects of pork quality.
Bendall JR; Swatland HJ
Meat Sci; 1988; 24(2):85-126. PubMed ID: 22055884
[TBL] [Abstract][Full Text] [Related]
18. (31)P NMR study of post mortem changes in pig muscle.
Miri A; Talmant A; Renou JP; Monin G
Meat Sci; 1992; 31(2):165-73. PubMed ID: 22059566
[TBL] [Abstract][Full Text] [Related]
19. The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem.
Oliver MA; Gispert M; Tibau J; Diestre A
Meat Sci; 1991; 29(2):141-51. PubMed ID: 22061100
[TBL] [Abstract][Full Text] [Related]
20. Ante-mortem detection of PSE and DFD by infrared thermography of pigs before stunning.
Gariepy C; Amiot J; Nadai S
Meat Sci; 1989; 25(1):37-41. PubMed ID: 22056104
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
