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 *

143 related articles for article (PubMed ID: 22062673)

  • 21. Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
    Prestat C; Jensen J; McKeith FK; Brewer MS
    Meat Sci; 2002 Apr; 60(4):395-400. PubMed ID: 22063643
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment.
    Vrana JA; Savell JW; Dill CW; Smith GC; Ehlers JG; Vanderzant C
    J Food Prot; 1985 Jun; 48(6):476-481. PubMed ID: 30943593
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques.
    Harsh BN; Boler DD; Shackelford SD; Dilger AC
    J Anim Sci; 2018 Jul; 96(8):3161-3172. PubMed ID: 29762689
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 2-Uncured processed products.
    Rhee KS; Ziprin YA; Davidson TL
    Meat Sci; 1990; 27(4):343-57. PubMed ID: 22055368
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characterization and consumer acceptance of three muscles from Hampshire x Rambouillet cross sheep expressing the callipyge phenotype.
    Kerth CR; Jackson SP; Ramsey CB; Miller MF
    J Anim Sci; 2003 Sep; 81(9):2213-8. PubMed ID: 12968696
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.
    Jones-Hamlow KA; Tavárez MA; Boler DD; Schroeder AL; Prusa KJ; Dilger AC
    J Anim Sci; 2015 Feb; 93(2):794-801. PubMed ID: 26020759
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Improving tenderness of normal and callipyge lambs with calcium chloride.
    Clare TL; Jackson SP; Miller MF; Elliott CT; Ramsey CB
    J Anim Sci; 1997 Feb; 75(2):377-85. PubMed ID: 9051460
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
    Ramírez MR; Estévez M; Morcuende D; Cava R
    J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Predicting pork loin chop yield using carcass and loin characteristics.
    Wilson KB; Overholt MF; Hogan EK; Schwab C; Shull CM; Ellis M; Grohmann NS; Dilger AC; Boler DD
    J Anim Sci; 2016 Nov; 94(11):4903-4910. PubMed ID: 27898928
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The display life of retail packaged pork chops after their storage in master packs under atmospheres of N(2), CO(2) or O(2) + CO(2).
    Gill CO; Jones T
    Meat Sci; 1996; 42(2):203-13. PubMed ID: 22060685
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops.
    Verbeke W; De Smet S; Vackier I; Van Oeckel MJ; Warnants N; Van Kenhove P
    Meat Sci; 2005 Feb; 69(2):343-54. PubMed ID: 22062827
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
    Wright LI; Scanga JA; Belk KE; Engle TE; Tatum JD; Person RC; McKenna DR; Griffin DB; McKeith FK; Savell JW; Smith GC
    Meat Sci; 2005 Nov; 71(3):451-63. PubMed ID: 22060920
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Application of computer image analysis to measure pork marbling characteristics.
    Faucitano L; Huff P; Teuscher F; Gariepy C; Wegner J
    Meat Sci; 2005 Mar; 69(3):537-43. PubMed ID: 22062993
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The effects of ractopamine hydrochloride on lean carcass yields and pork quality characteristics.
    Carr SN; Ivers DJ; Anderson DB; Jones DJ; Mowrey DH; England MB; Killefer J; Rincker PJ; McKeith FK
    J Anim Sci; 2005 Dec; 83(12):2886-93. PubMed ID: 16282628
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of distribution packaging method and storage time on the physical properties and retail display characteristics of pork.
    Schluter AR; Miller MF; Jones DK; Meade MK; Ramsey CB; Patterson LL
    Meat Sci; 1994; 37(2):257-69. PubMed ID: 22059499
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Consumer choice of pork chops in Taiwan.
    Chen MT; Guo HL; Tseng TF; Roan SW; Ngapo TM
    Meat Sci; 2010 Jul; 85(3):555-9. PubMed ID: 20416840
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability.
    King DA; Shackelford SD; Wheeler TL
    J Anim Sci; 2011 Dec; 89(12):4195-206. PubMed ID: 21821803
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption.
    Sheard PR; Wood JD; Nute GR; Ball RC
    Meat Sci; 1998 Jun; 49(2):193-204. PubMed ID: 22063308
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets.
    Arkfeld EK; Young JM; Johnson RC; Fedler CA; Prusa K; Patience JF; Dekkers JC; Gabler NK; Lonergan SM; Huff-Lonergan E
    J Anim Sci; 2015 May; 93(5):2530-45. PubMed ID: 26020348
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.
    Zhou K; Zhang J; Xie Y; Wang Z; Wu X; Li C; Wang W; Zhou H; Xu B
    Meat Sci; 2021 May; 175():108432. PubMed ID: 33453553
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.