BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 22063778)

  • 21. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele.
    Byrne DV; O'Sullivan MG; Bredie WL; Andersen HJ; Martens M
    Meat Sci; 2003 Feb; 63(2):211-24. PubMed ID: 22062181
    [TBL] [Abstract][Full Text] [Related]  

  • 22. The effect of growth rate and ultimate pH on meat quality of lambs.
    Devine CE; Graafhuis AE; Muir PD; Chrystall BB
    Meat Sci; 1993; 35(1):63-77. PubMed ID: 22060837
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Relationships between post-mortem pH changes and some traits of sensory quality in veal.
    Guignot F; Touraille C; Ouali A; Renerre M; Monin G
    Meat Sci; 1994; 37(3):315-25. PubMed ID: 22059538
    [TBL] [Abstract][Full Text] [Related]  

  • 24. The influence of ante-mortem treatment on relationship between pH and tenderness of beef.
    Jeleníková J; Pipek P; Staruch L
    Meat Sci; 2008 Nov; 80(3):870-4. PubMed ID: 22063610
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.
    Lindahl G; Henckel P; Karlsson AH; Andersen HJ
    Meat Sci; 2006 Apr; 72(4):613-23. PubMed ID: 22061871
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Updated estimates of HAL n and RN- effects on pork quality: fresh and processed loin and ham.
    Cherel P; Glénisson J; Figwer P; Pires J; Damon M; Franck M; Le Roy P
    Meat Sci; 2010 Dec; 86(4):949-54. PubMed ID: 20826068
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork.
    Young JF; Bertram HC; Rosenvold K; Lindahl G; Oksbjerg N
    Meat Sci; 2005 Aug; 70(4):717-25. PubMed ID: 22063898
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs.
    Sterten H; Frøystein T; Oksbjerg N; Rehnberg AC; Ekker AS; Kjos NP
    Meat Sci; 2009 Nov; 83(3):351-7. PubMed ID: 20416714
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles.
    Aalhus JL; Gariepy C; Murray AC; Jones SD; Tong AK
    Meat Sci; 1991; 29(4):323-34. PubMed ID: 22061436
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The effect of electrical stimulation on the quality of three bovine muscles.
    Smulders FJ; Eikelenboom G; van Logtestijn JG
    Meat Sci; 1986; 16(2):91-101. PubMed ID: 22054829
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.
    Lambooij E; Hulsegge B; Klont RE; Winkelman-Goedhart HA; Reimert HG; Kranen RW
    Meat Sci; 2004 Apr; 66(4):855-62. PubMed ID: 22061018
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Effects of fasting prior to slaughter on pH development and energy metabolism post-mortem in M. longissimus dorsi of pigs.
    Sterten H; Oksbjerg N; Frøystein T; Ekker AS; Kjos NP
    Meat Sci; 2010 Jan; 84(1):93-100. PubMed ID: 20374759
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. 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]  

  • 37. The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork.
    Støier S; Aaslyng MD; Olsen EV; Henckel P
    Meat Sci; 2001 Oct; 59(2):127-31. PubMed ID: 22062670
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork.
    Ahn DU; Patience JF; Fortin A; McCurdy A
    Meat Sci; 1992; 32(1):65-79. PubMed ID: 22059723
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits.
    Le Roy P; Elsen JM; Caritez JC; Talmant A; Juin H; Sellier P; Monin G
    Genet Sel Evol; 2000; 32(2):165-86. PubMed ID: 14736400
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.