BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

109 related articles for article (PubMed ID: 22063150)

  • 1. Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin.
    Hullberg A; Johansson L; Lundström K
    Meat Sci; 2005 Apr; 69(4):721-32. PubMed ID: 22063150
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effects of RN genotype and tumbling on processing yield in cured-smoked pork loins.
    Hullberg A; Lundström K
    Meat Sci; 2004 Jul; 67(3):409-19. PubMed ID: 22061515
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Relationships between sensory perception and water distribution determined by low-field NMR T(2) relaxation in processed pork - impact of tumbling and RN(-) allele.
    Hullberg A; Bertram HC
    Meat Sci; 2005 Apr; 69(4):709-20. PubMed ID: 22063149
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Pore formation in cured-smoked pork determined with image analysis-effects of tumbling and RN(-) gene.
    Hullberg A; Ballerini L
    Meat Sci; 2003 Dec; 65(4):1231-6. PubMed ID: 22063765
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin.
    Lindahl G; Enfält AC; Seth Gv; Joseli A; Hedebro-Velander I; Andersen HJ; Braunschweig M; Andersson L; Lundström K
    Meat Sci; 2004 Mar; 66(3):621-7. PubMed ID: 22060872
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
    Ventanas S; Ruiz J; García C; Ventanas J
    Meat Sci; 2007 Nov; 77(3):324-30. PubMed ID: 22061784
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
    J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.
    Kim SY; Song DH; Ham YK; Choi YS; Choi JH; Kim HW
    J Food Sci Technol; 2019 Dec; 56(12):5282-5288. PubMed ID: 31749475
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system.
    Ventanas S; Ventanas J; Ruiz J
    Meat Sci; 2007 Feb; 75(2):211-9. PubMed ID: 22063652
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
    Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs.
    Sheard PR; Nute GR; Richardson RI; Wood JD
    Meat Sci; 2005 Aug; 70(4):699-707. PubMed ID: 22063897
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Iberian×Duroc genotype on dry-cured loin quality.
    Ramírez MR; Cava R
    Meat Sci; 2007 Jun; 76(2):333-41. PubMed ID: 22064304
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.
    Brooks JC; Mehaffey JM; Collins JA; Rogers HR; Legako J; Johnson BJ; Lawrence T; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Miller MF
    J Anim Sci; 2010 May; 88(5):1809-16. PubMed ID: 20081069
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Enhancing pork loin quality attributes through genotype, chilling method and ageing time.
    Juárez M; Caine WR; Larsen IL; Robertson WM; Dugan ME; Aalhus JL
    Meat Sci; 2009 Nov; 83(3):447-53. PubMed ID: 20416685
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.