128 related articles for article (PubMed ID: 22062553)
41. Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotype.
Josell A; von Seth G; Tornberg E
Meat Sci; 2004 Jan; 66(1):113-24. PubMed ID: 22063939
[TBL] [Abstract][Full Text] [Related]
42. Carcass characteristics and meat quality of halothane negative and halothane positive pietrain pigs.
Monin G; Sellier P; Ollivier L; Goutepongea R; Girard JP
Meat Sci; 1981 Nov; 5(6):413-23. PubMed ID: 22054602
[TBL] [Abstract][Full Text] [Related]
43. Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality.
Channon HA; Walker PJ; Kerr MG; Baud SR
Meat Sci; 2003 Dec; 65(4):1309-13. PubMed ID: 22063774
[TBL] [Abstract][Full Text] [Related]
44. Objective meat quality measurements of ham: A practical classification method on the slaughterline.
Garrido MD; Bañón S; Pedauyé J; Laencina J
Meat Sci; 1994; 37(3):421-8. PubMed ID: 22059546
[TBL] [Abstract][Full Text] [Related]
45. Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds.
Lindahl G; Karlsson AH; Lundström K; Andersen HJ
Meat Sci; 2006 Apr; 72(4):603-12. PubMed ID: 22061870
[TBL] [Abstract][Full Text] [Related]
46. Use of electrical conductivity to predict water-holding capacity in post-rigor pork.
Lee S; Norman JM; Gunasekaran S; van Laack RL; Kim BC; Kauffman RG
Meat Sci; 2000 Aug; 55(4):385-9. PubMed ID: 22061569
[TBL] [Abstract][Full Text] [Related]
47. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed.
Monin G; Sellier P
Meat Sci; 1985; 13(1):49-63. PubMed ID: 22055445
[TBL] [Abstract][Full Text] [Related]
48. Effects of pork muscle quality on bacterial growth and retail case life.
Gordon Greer G; Murray AC
Meat Sci; 1988; 24(1):61-71. PubMed ID: 22055809
[TBL] [Abstract][Full Text] [Related]
49. The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1-Post-mortem pH and temperature.
Fjelkner-Modig S; Rudérus H
Meat Sci; 1983 Apr; 8(3):185-201. PubMed ID: 22055559
[TBL] [Abstract][Full Text] [Related]
50. 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]
51. Objective assessment of pork quality.
Garrido MD; Pedauyé J; Bañón S; Laencina J
Meat Sci; 1994; 37(3):411-20. PubMed ID: 22059545
[TBL] [Abstract][Full Text] [Related]
52. Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat.
Moya VJ; Flores M; Aristoy MC; Toldrá F
Meat Sci; 2001 Apr; 57(4):395-401. PubMed ID: 22061712
[TBL] [Abstract][Full Text] [Related]
53. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs.
Sterten H; Frøystein T; Oksbjerg N; Rehnberg AC; Ekker AS; Kjos NP
Meat Sci; 2009 Nov; 83(3):351-7. PubMed ID: 20416714
[TBL] [Abstract][Full Text] [Related]
54. Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions.
Ahn DU; Nam KC; Du M; Jo C
Meat Sci; 2001 Apr; 57(4):419-26. PubMed ID: 22061715
[TBL] [Abstract][Full Text] [Related]
55. Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?
van Laack RL; Kauffman RG; Sybesma W; Smulders FJ; Eikelenboom G; Pinheiro JC
Meat Sci; 1994; 38(2):193-201. PubMed ID: 22059657
[TBL] [Abstract][Full Text] [Related]
56. Prevalence of gross lesions and handling practices in pigs and their association with pork quality, Kiambu, Kenya.
Sentamu DN; Onono JO; Muinde P; Bor N; Chepyatich D; Thomas LF
PLoS One; 2022; 17(8):e0272951. PubMed ID: 36026517
[TBL] [Abstract][Full Text] [Related]
57. Identification and characterization of pigs prone to producing 'RSE' (reddish-pink, soft and exudative) meat in normal pigs.
Cheah KS; Cheah AM; Just A
Meat Sci; 1998 Mar; 48(3-4):249-55. PubMed ID: 22063073
[TBL] [Abstract][Full Text] [Related]
58. Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle.
Tomović VM; Petrović LS; Džinić NR
Meat Sci; 2008 Dec; 80(4):1188-93. PubMed ID: 22063855
[TBL] [Abstract][Full Text] [Related]
59. The effect of high and low voltage electrical stimulation on beef quality.
Eikelenboom G; Smulders FJ; Rudérus H
Meat Sci; 1985; 15(4):247-54. PubMed ID: 22054651
[TBL] [Abstract][Full Text] [Related]
60. Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatability.
Jones SD; Greer GG; Jeremiah LE; Murray AC; Robertson WM
Meat Sci; 1991; 29(1):1-16. PubMed ID: 22060967
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]