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 *

164 related articles for article (PubMed ID: 22063239)

  • 1. Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°C.
    Devine CE; Payne SR; Wells RW
    Meat Sci; 2002 Feb; 60(2):155-9. PubMed ID: 22063239
    [TBL] [Abstract][Full Text] [Related]  

  • 2. High and low rigor temperature effects on sheep meat tenderness and ageing.
    Devine CE; Payne SR; Peachey BM; Lowe TE; Ingram JR; Cook CJ
    Meat Sci; 2002 Feb; 60(2):141-6. PubMed ID: 22063237
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Prerigor and postrigor changes in tenderness of ovine longissimus muscle.
    Wheeler TL; Koohmaraie M
    J Anim Sci; 1994 May; 72(5):1232-8. PubMed ID: 8056668
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Pre-slaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of lambs.
    Devine CE; Lowe TE; Wells RW; Edwards NJ; Edwards JE; Starbuck TJ; Speck PA
    Meat Sci; 2006 Jun; 73(2):304-12. PubMed ID: 22062302
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter.
    Devine C; Wells R; Lowe T; Waller J
    Meat Sci; 2014 Jan; 96(1):321-6. PubMed ID: 23927921
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Meat toughening does not occur when rigor shortening is prevented.
    Koohmaraie M; Doumit ME; Wheeler TL
    J Anim Sci; 1996 Dec; 74(12):2935-42. PubMed ID: 8994907
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures.
    Rosenvold K; North M; Devine C; Micklander E; Hansen P; Dobbie P; Wells R
    Meat Sci; 2008 Jun; 79(2):299-306. PubMed ID: 22062758
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.
    Kim YH; Luc G; Rosenvold K
    Meat Sci; 2013 Oct; 95(2):412-8. PubMed ID: 23747637
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [TBL] [Abstract][Full Text] [Related]  

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

  • 16. Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus.
    Koohmaraie M; Shackelford SD; Wheeler TL
    J Anim Sci; 1998 May; 76(5):1427-32. PubMed ID: 9621949
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle.
    Hopkins DL; Thompson JM
    Meat Sci; 2001 Oct; 59(2):175-85. PubMed ID: 22062676
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of chilling rate on progression of rigor mortis in postmortem lamb meat.
    Yan T; Hou C; Wang Z; Li X; Chen L; Liang C; Xu Y; Zhang D
    Food Chem; 2022 Mar; 373(Pt B):131463. PubMed ID: 34740047
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures.
    Jacob R; Rosenvold K; North M; Kemp R; Warner R; Geesink G
    Meat Sci; 2012 Sep; 92(1):16-23. PubMed ID: 22551870
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.
    Warner RD; Jacob RH; Rosenvold K; Rochfort S; Trenerry C; Plozza T; McDonagh MB
    Meat Sci; 2015 Oct; 108():155-64. PubMed ID: 26163181
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.