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 *

101 related articles for article (PubMed ID: 22062758)

  • 21. Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter.
    Devine C; Wells R; Lowe T; Waller J
    Meat Sci; 2014 Jan; 96(1):321-6. PubMed ID: 23927921
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Should electrical stimulation be applied when cold shortening is not a risk?
    Strydom PE; Frylinck L; Smith MF
    Meat Sci; 2005 Aug; 70(4):733-42. PubMed ID: 22063900
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum.
    Balan P; Farouk MM; Stuart AD; Kemp R; Staincliffe M; Craige C; Kim YHB
    Anim Sci J; 2019 Aug; 90(8):1050-1059. PubMed ID: 31199034
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The effects of electrical stimulation and ageing on beef tenderness.
    Taylor DG; Cornell JG
    Meat Sci; 1986; 12(4):243-51. PubMed ID: 22055300
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The tenderising effect of electrical stimulation of beef carcasses.
    George AR; Bendall JR; Jones RC
    Meat Sci; 1980 Jan; 4(1):51-68. PubMed ID: 22055487
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat.
    Bouton PE; Harris PV; Macfarlane JJ; O'Shea JM
    Meat Sci; 1977 Oct; 1(4):307-18. PubMed ID: 22054771
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The influence of temperature on shortening and rigor onset in beef muscle.
    Honikel KO; Roncalés P; Hamm R
    Meat Sci; 1983 Apr; 8(3):221-41. PubMed ID: 22055561
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature.
    Hollung K; Veiseth E; Frøystein T; Aass L; Langsrud O; Hildrum KI
    Meat Sci; 2007 Nov; 77(3):372-83. PubMed ID: 22061790
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus.
    Hwang IH; Park BY; Cho SH; Lee JM
    Meat Sci; 2004 Nov; 68(3):497-505. PubMed ID: 22062419
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat.
    Toohey ES; Hopkins DL; Stanley DF; Nielsen SG
    Meat Sci; 2008 Aug; 79(4):683-91. PubMed ID: 22063030
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi.
    Buts B; Casteels M; Claeys E; Demeyer D
    Meat Sci; 1986; 18(4):271-9. PubMed ID: 22055732
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles.
    Yu LH; Lee ES; Jeong JY; Paik HD; Choi JH; Kim CJ
    Meat Sci; 2005 Oct; 71(2):375-82. PubMed ID: 22064239
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of electrical stimulation and temperature on beef quality and tenderness.
    Koh KC; Bidner TD; McMillin KW; Hill GM
    Meat Sci; 1987; 21(3):189-201. PubMed ID: 22054897
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle.
    Kadim IT; Mahgoub O; Al-Marzooqi W; Khalaf S; Al-Sinawi SS; Al-Amri I
    Anim Sci J; 2010 Jun; 81(3):352-61. PubMed ID: 20597893
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Low voltage electrical stimulation and post-mortem energy metabolism in beef.
    Fabiansson S; Laser Reuterswärd A
    Meat Sci; 1986; 12(4):205-23. PubMed ID: 22055298
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses.
    Stolowski GD; Baird BE; Miller RK; Savell JW; Sams AR; Taylor JF; Sanders JO; Smith SB
    Meat Sci; 2006 Jul; 73(3):475-83. PubMed ID: 22062486
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The effect of electrical stimulation on the quality of three bovine muscles.
    Smulders FJ; Eikelenboom G; van Logtestijn JG
    Meat Sci; 1986; 16(2):91-101. PubMed ID: 22054829
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.