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 *

76 related articles for article (PubMed ID: 22062570)

  • 1. Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rate.
    Ariño B; Hernández P; Blasco A
    Meat Sci; 2006 Aug; 73(4):687-92. PubMed ID: 22062570
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits.
    Gil M; Ramírez JA; Pla M; Ariño B; Hernández P; Pascual M; Blasco A; Guerrero L; Hajós G; Szerdahelyi EN; Oliver MÁ
    Meat Sci; 2006 Jan; 72(1):121-9. PubMed ID: 22061382
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of carcass and meat characteristics of three rabbit lines selected for litter size or growth rate.
    Hernández P; Ariño B; Grimal A; Blasco A
    Meat Sci; 2006 Aug; 73(4):645-50. PubMed ID: 22062565
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate.
    Pascual M; Pla M
    Meat Sci; 2008 Apr; 78(4):375-80. PubMed ID: 22062455
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks.
    Caine WR; Aalhus JL; Best DR; Dugan ME; Jeremiah LE
    Meat Sci; 2003 Aug; 64(4):333-9. PubMed ID: 22063112
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of genetic rabbit lines on lipid content, lipolytic activities and fatty acid composition of hind leg meat and perirenal fat.
    Hernández P; Cesari V; Blasco A
    Meat Sci; 2008 Apr; 78(4):485-91. PubMed ID: 22062469
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of ante-mortem treatment on relationship between pH and tenderness of beef.
    Jeleníková J; Pipek P; Staruch L
    Meat Sci; 2008 Nov; 80(3):870-4. PubMed ID: 22063610
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison between rabbit lines for sensory meat quality.
    Ariño B; Hernández P; Pla M; Blasco A
    Meat Sci; 2007 Mar; 75(3):494-8. PubMed ID: 22063806
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat.
    de Huidobro FR; Miguel E; Blázquez B; Onega E
    Meat Sci; 2005 Mar; 69(3):527-36. PubMed ID: 22062992
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi.
    Hansen S; Hansen T; Aaslyng MD; Byrne DV
    Meat Sci; 2004 Dec; 68(4):611-29. PubMed ID: 22062538
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of genetic line on lipid metabolism traits of rabbit muscle.
    Zomeño C; Blasco A; Hernández P
    J Anim Sci; 2010 Oct; 88(10):3419-27. PubMed ID: 20562360
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of grazing and dietary protein on eating quality of Podolian beef.
    Marino R; Albenzio M; Caroprese M; Napolitano F; Santillo A; Braghieri A
    J Anim Sci; 2011 Nov; 89(11):3752-8. PubMed ID: 21705638
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits.
    Ramírez JA; Oliver MÀ; Pla M; Guerrero L; Ariño B; Blasco A; Pascual M; Gil M
    Meat Sci; 2004 Aug; 67(4):617-24. PubMed ID: 22061811
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Differences in productive robustness in rabbits selected for reproductive longevity or litter size.
    Theilgaard P; Baselga M; Blas E; Friggens NC; Cervera C; Pascual JJ
    Animal; 2009 May; 3(5):637-46. PubMed ID: 22444441
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers.
    Oury MP; Picard B; Briand M; Blanquet JP; Dumont R
    Meat Sci; 2009 Oct; 83(2):293-301. PubMed ID: 20416732
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
    J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.
    Combes S; Lepetit J; Darche B; Lebas F
    Meat Sci; 2004 Jan; 66(1):91-6. PubMed ID: 22063936
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.
    Herrero AM; de la Hoz L; Ordóñez JA; Herranz B; Romero de Ávila MD; Cambero MI
    Meat Sci; 2008 Nov; 80(3):690-6. PubMed ID: 22063584
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis.
    Bérard J; Kreuzer M; Bee G
    J Anim Sci; 2008 Sep; 86(9):2357-68. PubMed ID: 18469061
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of diet, slaughter weight and sex on instrumental and sensory meat characteristics in rabbits.
    Carrilho MC; Campo MM; Olleta JL; Beltrán JA; López M
    Meat Sci; 2009 May; 82(1):37-43. PubMed ID: 20416607
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.