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 *

136 related articles for article (PubMed ID: 22062855)

  • 21. Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey.
    Santos C; Roseiro LC; Gonçalves H; Melo RS
    Meat Sci; 1994; 38(2):279-87. PubMed ID: 22059665
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade.
    Sheard PR; Hughes SI; Jaspal MH
    Br Poult Sci; 2012; 53(1):57-65. PubMed ID: 22404805
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN(-) pigs.
    Franck M; Svensson M; von Seth G; Josell A; Figwer P; Poirel MT; Monin G
    Meat Sci; 2003 Aug; 64(4):351-5. PubMed ID: 22063114
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. 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]  

  • 26. Variation in haem pigment concentration and colour in meat from British pigs.
    Warriss PD; Brown SN; Adams SJ; Lowe DB
    Meat Sci; 1990; 28(4):321-9. PubMed ID: 22055663
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. 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]  

  • 29. 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]  

  • 30. Biophysical aspects of meat tenderness.
    Tornberg E
    Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The significance of pre-slaughter stress and diet on colour and colour stability of pork.
    Rosenvold K; Andersen HJ
    Meat Sci; 2003 Feb; 63(2):199-209. PubMed ID: 22062180
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork.
    Ahn DU; Patience JF; Fortin A; McCurdy A
    Meat Sci; 1992; 32(1):65-79. PubMed ID: 22059723
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. 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]  

  • 35. [Dark, firm and dry meat in beef bulls I. Appearance and significance (author's transl)].
    Corstiaensen GP; van Logtestijn JG; Romme AM; Vincenten CJ; Westgeest PW
    Tijdschr Diergeneeskd; 1981 Jul; 106(13):655-61. PubMed ID: 7256717
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Halothane genotype, pre-slaughter handling and stunning method all influence pork quality.
    Channon HA; Payne AM; Warner RD
    Meat Sci; 2000 Nov; 56(3):291-9. PubMed ID: 22062081
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. 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]  

  • 39. Causes for variation in pork quality.
    van der Wal PG; Engel B; Hulsegge B
    Meat Sci; 1997 Aug; 46(4):319-27. PubMed ID: 22062315
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Can the monitoring of animal welfare parameters predict pork meat quality variation through the supply chain (from farm to slaughter)?
    Rocha LM; Velarde A; Dalmau A; Saucier L; Faucitano L
    J Anim Sci; 2016 Jan; 94(1):359-76. PubMed ID: 26812341
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.