78 related articles for article (PubMed ID: 22064128)
21. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.
Barbin DF; ElMasry G; Sun DW; Allen P
Anal Chim Acta; 2012 Mar; 719():30-42. PubMed ID: 22340528
[TBL] [Abstract][Full Text] [Related]
22. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
Wright LI; Scanga JA; Belk KE; Engle TE; Tatum JD; Person RC; McKenna DR; Griffin DB; McKeith FK; Savell JW; Smith GC
Meat Sci; 2005 Nov; 71(3):451-63. PubMed ID: 22060920
[TBL] [Abstract][Full Text] [Related]
23. Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops.
Wiegand BR; Sparks JC; Beitz DC; Parrish FC; Horst RL; Trenkle AH; Ewan RC
J Anim Sci; 2002 Aug; 80(8):2116-21. PubMed ID: 12211380
[TBL] [Abstract][Full Text] [Related]
24. The effects of aging on moisture-enhanced pork loins.
Davis KJ; Sebranek JG; Huff-Lonergan E; Lonergan SM
Meat Sci; 2004 Mar; 66(3):519-24. PubMed ID: 22060860
[TBL] [Abstract][Full Text] [Related]
25. Prediction of pork loin quality using online computer vision system and artificial intelligence model.
Sun X; Young J; Liu JH; Newman D
Meat Sci; 2018 Jun; 140():72-77. PubMed ID: 29533814
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork.
Viana ES; Gomide LA; Vanetti MC
Meat Sci; 2005 Dec; 71(4):696-705. PubMed ID: 22061215
[TBL] [Abstract][Full Text] [Related]
28. An image analysis approach to identification and measurement of marbling in the intact pork loin.
Uttaro B; Zawadski S; Larsen I; Juárez M
Meat Sci; 2021 Sep; 179():108549. PubMed ID: 33984801
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds.
Lindahl G; Young JF; Oksbjerg N; Andersen HJ
Meat Sci; 2006 Apr; 72(4):624-34. PubMed ID: 22061872
[TBL] [Abstract][Full Text] [Related]
31. Relative contributions of animal and muscle effects to variation in beef lean color stability.
King DA; Shackelford SD; Wheeler TL
J Anim Sci; 2011 May; 89(5):1434-51. PubMed ID: 21183708
[TBL] [Abstract][Full Text] [Related]
32. Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
Li C; Wu J; Zhang N; Zhang S; Liu J; Li J; Li H; Feng X; Han Y; Zhu Z; Xu X; Zhou G
Anim Sci J; 2009 Oct; 80(5):591-6. PubMed ID: 20163625
[TBL] [Abstract][Full Text] [Related]
33. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork.
Schilling MW; Marriott NG; Acton JC; Anderson-Cook C; Alvarado CZ; Wang H
Meat Sci; 2004 Feb; 66(2):371-81. PubMed ID: 22064140
[TBL] [Abstract][Full Text] [Related]
34. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
Eastridge JS; Bowker BC
J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
[TBL] [Abstract][Full Text] [Related]
35. A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulators.
van Roon PS; Krol B
Meat Sci; 1985; 13(2):65-80. PubMed ID: 22055533
[TBL] [Abstract][Full Text] [Related]
36. Color distribution of a shade guide in the value, chroma, and hue scale.
Ahn JS; Lee YK
J Prosthet Dent; 2008 Jul; 100(1):18-28. PubMed ID: 18589070
[TBL] [Abstract][Full Text] [Related]
37. Characterization of loin shape from Duroc and Duroc composite finishing gilts.
Lowe BK; Clark DL; Boler DD; Dilger AC; McKeith FK; Eggert JM; Newcom DW; Killefer J
Meat Sci; 2011 Feb; 87(2):146-50. PubMed ID: 21036485
[TBL] [Abstract][Full Text] [Related]
38. Comparison of Physicochemical Properties between Standard and Sow Pork.
Kim GW; Kim HY
Korean J Food Sci Anim Resour; 2018 Oct; 38(5):1120-1130. PubMed ID: 30479517
[TBL] [Abstract][Full Text] [Related]
39. Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork.
Schilling MW; Mink LE; Gochenour PS; Marriott NG; Alvarado CZ
Meat Sci; 2003 Sep; 65(1):547-53. PubMed ID: 22063248
[TBL] [Abstract][Full Text] [Related]
40. Comparison of the color of natural teeth measured by a colorimeter and Shade Vision System.
Cho BH; Lim YK; Lee YK
Dent Mater; 2007 Oct; 23(10):1307-12. PubMed ID: 17178151
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
