BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

327 related articles for article (PubMed ID: 22063939)

  • 1. 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]  

  • 2. 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]  

  • 3. Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat.
    Dransfield E; Ledwith MJ; Taylor AA
    Meat Sci; 1991; 29(2):129-39. PubMed ID: 22061099
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Tenderness of pork muscles as influenced by chilling rate and altered carcass suspension.
    Møller AJ; Kirkegaard E; Vestergaard T
    Meat Sci; 1987; 21(4):275-86. PubMed ID: 22055058
    [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. 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]  

  • 7. 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]  

  • 8. Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle.
    Tomović VM; Petrović LS; Džinić NR
    Meat Sci; 2008 Dec; 80(4):1188-93. PubMed ID: 22063855
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K; Borup U; Therkildsen M
    J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of different electrical stimulation and chilling treatments on pork quality.
    Taylor AA; Tantikov MZ
    Meat Sci; 1992; 31(4):381-95. PubMed ID: 22059681
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality.
    Jones SD; Jeremiah LE; Robertson WM
    Meat Sci; 1993; 34(3):351-62. PubMed ID: 22060743
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls.
    Li CB; Chen YJ; Xu XL; Huang M; Hu TJ; Zhou GH
    Meat Sci; 2010 Apr; 72(1):9-17. PubMed ID: 20416844
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides.
    Long VP; Tarrant PV
    Meat Sci; 1990; 27(3):181-95. PubMed ID: 22055284
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Influence of slaughter age and carcass suspension on meat quality in Angus heifers.
    Lundesjö Ahnström M; Hessle A; Johansson L; Hunt MC; Lundström K
    Animal; 2012 Sep; 6(9):1554-62. PubMed ID: 23031529
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses.
    Taylor AA; Perry AM; Warkup CC
    Meat Sci; 1995; 39(3):327-37. PubMed ID: 22059871
    [TBL] [Abstract][Full Text] [Related]  

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

  • 18. 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]  

  • 19. The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.
    Xu Y; Huang JC; Huang M; Xu BC; Zhou GH
    J Food Sci; 2012 Jan; 77(1):C27-32. PubMed ID: 22260101
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approach.
    Therkildsen M; Kristensen L; Kyed S; Oksbjerg N
    Meat Sci; 2012 Jun; 91(2):108-15. PubMed ID: 22265919
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.