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 *

103 related articles for article (PubMed ID: 22063150)

  • 41. Rapid determination of pork sensory quality using Raman spectroscopy.
    Wang Q; Lonergan SM; Yu C
    Meat Sci; 2012 Jul; 91(3):232-9. PubMed ID: 22341828
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effect of sire breed on carcass characteristics and meat and fat quality of heavy pigs reared outdoor and intended for dry-cured meat production.
    Latorre MA; Iguácel F; Sanjoaquín L; Revilla R
    Animal; 2009 Mar; 3(3):461-7. PubMed ID: 22444317
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of visual marbling on sensory properties and quality traits of pork loin.
    Cannata S; Engle TE; Moeller SJ; Zerby HN; Radunz AE; Green MD; Bass PD; Belk KE
    Meat Sci; 2010 Jul; 85(3):428-34. PubMed ID: 20416803
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times.
    Igo JL; Brooks JC; Johnson BJ; Starkey J; Rathmann RJ; Garmyn AJ; Nichols WT; Hutcheson JP; Miller MF
    J Anim Sci; 2011 Mar; 89(3):792-7. PubMed ID: 21346138
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate.
    Belloch C; Neef A; Salafia C; López-Diez JJ; Flores M
    Food Res Int; 2021 Nov; 149():110691. PubMed ID: 34600686
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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]  

  • 47. Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors.
    Jonsäll A; Johansson L; Lundström K
    Meat Sci; 2001 Mar; 57(3):245-50. PubMed ID: 22061498
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.
    Patarata L; Carvalho F; Fraqueza MJ
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327219
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs.
    Jeong DW; Choi YM; Lee SH; Choe JH; Hong KC; Park HC; Kim BC
    Meat Sci; 2010 Nov; 86(3):607-15. PubMed ID: 20659787
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin.
    Johansson L; Lundström K; Jonsäll A
    Meat Sci; 2002 Jan; 60(1):17-24. PubMed ID: 22063101
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.
    Lee YS; Youm G; Owens CM; Meullenet JF
    J Food Sci; 2011 Oct; 76(8):S478-84. PubMed ID: 22417605
    [TBL] [Abstract][Full Text] [Related]  

  • 52. 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]  

  • 53. Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers.
    Hilton GG; Montgomery JL; Krehbiel CR; Yates DA; Hutcheson JP; Nichols WT; Streeter MN; Blanton JR; Miller MF
    J Anim Sci; 2009 Apr; 87(4):1394-406. PubMed ID: 19028853
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.
    Averette Gatlin L; See MT; Larick DK; Odle J
    J Anim Sci; 2006 Dec; 84(12):3381-6. PubMed ID: 17093231
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The effects of irradiation on quality of injected fresh pork loins.
    Davis KJ; Sebranek JG; Huff-Lonergan E; Ahn DU; Lonergan SM
    Meat Sci; 2004 Jul; 67(3):395-401. PubMed ID: 22061513
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
    Armenteros M; Aristoy MC; Barat JM; Toldrá F
    J Agric Food Chem; 2009 Oct; 57(20):9699-705. PubMed ID: 20560629
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days.
    Bertram HC; Straadt IK; Jensen JA; Dall Aaslyng M
    Meat Sci; 2007 Oct; 77(2):190-5. PubMed ID: 22061590
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers.
    Horsted K; Allesen-Holm BH; Hermansen JE; Kongsted AG
    J Sci Food Agric; 2012 Jan; 92(2):258-65. PubMed ID: 21800323
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins.
    Seman DL; Drew KR; Clarken PA; Littlejohn RP
    Meat Sci; 1988; 22(4):267-82. PubMed ID: 22055411
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations.
    Watanabe G; Ohmori H; Tajima K; Sasaki Y; Wakiya Y; Motoyama M; Nakajima I; Sasaki K
    J Sci Food Agric; 2019 Sep; 99(12):5516-5525. PubMed ID: 31099894
    [TBL] [Abstract][Full Text] [Related]  

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