140 related articles for article (PubMed ID: 22063113)
1. Possible mechanism for the effect of the RN(-) allele on pork tenderness.
Josell A; Martinsson L; Tornberg E
Meat Sci; 2003 Aug; 64(4):341-50. PubMed ID: 22063113
[TBL] [Abstract][Full Text] [Related]
2. The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin.
Josell A; Enfält AC; von Seth G; Lindahl G; Hedebro-Velander I; Andersson L; Lundström K
Meat Sci; 2003 Dec; 65(4):1341-51. PubMed ID: 22063778
[TBL] [Abstract][Full Text] [Related]
3. Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotype.
Josell A; von Seth G; Tornberg E
Meat Sci; 2004 Jan; 66(1):113-24. PubMed ID: 22063939
[TBL] [Abstract][Full Text] [Related]
4. Biophysical aspects of meat tenderness.
Tornberg E
Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
[TBL] [Abstract][Full Text] [Related]
5. Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype.
Josell A; von Seth G; Tornberg E
Meat Sci; 2003 Sep; 65(1):651-60. PubMed ID: 22063260
[TBL] [Abstract][Full Text] [Related]
6. A second mutant allele (V199I) at the PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin.
Lindahl G; Enfält AC; von Seth G; Josell A; Hedebro-Velander I; Andersen HJ; Braunschweig M; Andersson L; Lundström K
Meat Sci; 2004 Mar; 66(3):609-19. PubMed ID: 22060871
[TBL] [Abstract][Full Text] [Related]
7. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles.
Hertzman C; Olsson U; Tornberg E
Meat Sci; 1993; 35(1):119-41. PubMed ID: 22060841
[TBL] [Abstract][Full Text] [Related]
8. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles.
Olsson U; Hertzman C; Tornberg E
Meat Sci; 1994; 37(1):115-31. PubMed ID: 22059417
[TBL] [Abstract][Full Text] [Related]
9. The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle.
Fernandez X; Tornberg E
Meat Sci; 1994; 36(3):345-63. PubMed ID: 22061629
[TBL] [Abstract][Full Text] [Related]
10. Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN(-) gene.
Ylä-Ajos MS; Lindahl G; Young JF; Theil PK; Puolanne E; Enfält AC; Andersen HJ; Oksbjerg N
Meat Sci; 2007 Jan; 75(1):112-9. PubMed ID: 22063418
[TBL] [Abstract][Full Text] [Related]
11. Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi.
White A; O'Sullivan A; O'Neill EE; Troy DJ
Meat Sci; 2006 Jun; 73(2):204-8. PubMed ID: 22062290
[TBL] [Abstract][Full Text] [Related]
12. Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tenderness.
White A; O'Sullivan A; Troy DJ; O'Neill EE
Meat Sci; 2006 May; 73(1):151-6. PubMed ID: 22062064
[TBL] [Abstract][Full Text] [Related]
13. Tenderness of pre- and post rigor lamb longissimus muscle.
Geesink G; Sujang S; Koohmaraie M
Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
[TBL] [Abstract][Full Text] [Related]
14. Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory study.
Bertram HC; Aaslyng MD
Meat Sci; 2007 Jul; 76(3):524-35. PubMed ID: 22060996
[TBL] [Abstract][Full Text] [Related]
15. Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork.
Feldhusen F; Kühne M
Meat Sci; 1992; 32(2):161-71. PubMed ID: 22059749
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
Shackelford SD; Koohmaraie M; Savell JW
Meat Sci; 1994; 37(2):195-204. PubMed ID: 22059494
[TBL] [Abstract][Full Text] [Related]
18. Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus.
Lindahl G; Enfält AC; Andersen HJ; Lundström K
Meat Sci; 2006 Dec; 74(4):746-55. PubMed ID: 22063232
[TBL] [Abstract][Full Text] [Related]
19. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum.
Devine CE; Wahlgren NM; Tornberg E
Meat Sci; 1999 Jan; 51(1):61-72. PubMed ID: 22061537
[TBL] [Abstract][Full Text] [Related]
20. Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire.
Lundström K; Andersson A; Hansson I
Meat Sci; 1996; 42(2):145-53. PubMed ID: 22060680
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
