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 *

186 related articles for article (PubMed ID: 22062992)

  • 1. 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]  

  • 2. Changes in meat quality characteristics of bovine meat during the first 6 days post mortem.
    Ruiz de Huidobro F; Miguel E; Onega E; Blázquez B
    Meat Sci; 2003 Dec; 65(4):1439-46. PubMed ID: 22063789
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Differences in textural properties of cooked caponized and broiler chicken breast meat.
    U-Chupaj J; Malila Y; Gamonpilas C; Kijroongrojana K; Petracci M; Benjakul S; Visessanguan W
    Poult Sci; 2017 Jul; 96(7):2491-2500. PubMed ID: 28339836
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition.
    Brambila GS; Chatterjee D; Bowker B; Zhuang H
    Poult Sci; 2017 Sep; 96(9):3489-3494. PubMed ID: 28637284
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C.
    Brambila GS; Bowker BC; Chatterjee D; Zhuang H
    Poult Sci; 2018 May; 97(5):1762-1767. PubMed ID: 29471459
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices.
    Campo MM; Santolaria P; Sañudo C; Lepetit J; Olleta JL; Panea B; Albertí P
    Meat Sci; 2000 Aug; 55(4):371-8. PubMed ID: 22061567
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Differentiating Breast Myopathies through Color and Texture Analyses in Broiler.
    Campo MDM; Mur L; Guerrero A; Barahona M; Resconi VC; Magalhaes DR; Lisbinski E; Boito B; Oliveira IM; Olleta JL
    Foods; 2020 Jun; 9(6):. PubMed ID: 32586049
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
    Christensen M; Ertbjerg P; Failla S; Sañudo C; Richardson RI; Nute GR; Olleta JL; Panea B; Albertí P; Juárez M; Hocquette JF; Williams JL
    Meat Sci; 2011 Jan; 87(1):61-5. PubMed ID: 20870360
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods.
    Lyon BG; Lyon CE
    Poult Sci; 1996 Jun; 75(6):812-9. PubMed ID: 8737850
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices.
    Sañudo C; Macie ES; Olleta JL; Villarroel M; Panea B; Albertí P
    Meat Sci; 2004 Apr; 66(4):925-32. PubMed ID: 22061026
    [TBL] [Abstract][Full Text] [Related]  

  • 17. On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality.
    Prieto N; Ross DW; Navajas EA; Nute GR; Richardson RI; Hyslop JJ; Simm G; Roehe R
    Meat Sci; 2009 Sep; 83(1):96-103. PubMed ID: 20416617
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef.
    Ripoll G; Albertí P; Panea B; Olleta JL; Sañudo C
    Meat Sci; 2008 Nov; 80(3):697-702. PubMed ID: 22063585
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids.
    Ripoll G; Alcalde MJ; Córdoba MG; Casquete R; Argüello A; Ruiz-Moyano S; Panea B
    Foods; 2019 Nov; 8(11):. PubMed ID: 31752365
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
    Martínez-Arellano I; Severiano-Pérez P; Fernández FJ; Ponce-Alquicira E
    J Sci Food Agric; 2013 May; 93(7):1743-50. PubMed ID: 23401049
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.