103 related articles for article (PubMed ID: 22344323)
1. Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology.
Chen H; Dong X; Yao Z; Xu B; Zhen S; Li C; Li X
J Anim Sci; 2012 Aug; 90(8):2836-41. PubMed ID: 22344323
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. The effects of blast chilling on pork quality.
Rybarczyk A; Karamucki T; Pietruszka A; Rybak K; Matysiak B
Meat Sci; 2015 Mar; 101():78-82. PubMed ID: 25462383
[TBL] [Abstract][Full Text] [Related]
5. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.
Estévez M; Ventanas S; Heinonen M; Puolanne E
J Agric Food Chem; 2011 May; 59(10):5435-43. PubMed ID: 21506554
[TBL] [Abstract][Full Text] [Related]
6. Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.
Liu Y; Mao Y; Zhang Y; Liang R; Wang R; Zhu L; Meng X; Luo X
Meat Sci; 2015 Feb; 100():139-44. PubMed ID: 25460117
[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. Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity.
Di Luca A; Mullen AM; Elia G; Davey G; Hamill RM
Meat Sci; 2011 Jun; 88(2):261-70. PubMed ID: 21292408
[TBL] [Abstract][Full Text] [Related]
9. "Chilled" pork--Part I: Sensory and physico-chemical quality.
Ngapo TM; Riendeau L; Laberge C; Leblanc D; Fortin J
Meat Sci; 2012 Dec; 92(4):330-7. PubMed ID: 22633163
[TBL] [Abstract][Full Text] [Related]
10. Factors affecting chilled storage of zebrafish (Danio rerio) embryos.
Lahnsteiner F
Theriogenology; 2009 Aug; 72(3):333-40. PubMed ID: 19406462
[TBL] [Abstract][Full Text] [Related]
11. Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork.
Chen T; Zhou GH; Xu XL; Zhao GM; Li CB
Meat Sci; 2010 Jan; 84(1):143-6. PubMed ID: 20374766
[TBL] [Abstract][Full Text] [Related]
12. Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.
Roseiro LC; Santos C; Melo RS
Meat Sci; 1994; 38(2):353-9. PubMed ID: 22059672
[TBL] [Abstract][Full Text] [Related]
13. Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
Szmańko T; Honikel KO; Hofmann K
Nahrung; 1995; 39(5-6):432-51. PubMed ID: 8569845
[TBL] [Abstract][Full Text] [Related]
14. Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air.
Jeong JY; Janardhanan KK; Booren AM; Karcher DM; Kang I
Poult Sci; 2011 Mar; 90(3):687-93. PubMed ID: 21325243
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Chilling rate effects on pork loin tenderness in commercial processing plants.
Shackelford SD; King DA; Wheeler TL
J Anim Sci; 2012 Aug; 90(8):2842-9. PubMed ID: 22307481
[TBL] [Abstract][Full Text] [Related]
17. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.
Patsias A; Badeka AV; Savvaidis IN; Kontominas MG
Food Microbiol; 2008 Jun; 25(4):575-81. PubMed ID: 18456112
[TBL] [Abstract][Full Text] [Related]
18. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review.
Apple JK
J Anim Breed Genet; 2007 Nov; 124 Suppl 1():43-58. PubMed ID: 17988250
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Moisture retention by water- and air-chilled chicken broilers during processing and cutup operations.
Young LL; Smith DP
Poult Sci; 2004 Jan; 83(1):119-22. PubMed ID: 14761093
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]