199 related articles for article (PubMed ID: 22498136)
1. Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork.
Choi YM; Jung KC; Choe JH; Kim BC
Meat Sci; 2012 Aug; 91(4):490-8. PubMed ID: 22498136
[TBL] [Abstract][Full Text] [Related]
2. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs.
Jeong DW; Choi YM; Lee SH; Choe JH; Hong KC; Park HC; Kim BC
Meat Sci; 2010 Nov; 86(3):607-15. PubMed ID: 20659787
[TBL] [Abstract][Full Text] [Related]
3. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
Li C; Liu D; Zhou G; Xu X; Qi J; Shi P; Xia T
Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
[TBL] [Abstract][Full Text] [Related]
4. Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.
Kim GD; Ryu YC; Jeong JY; Yang HS; Joo ST
J Anim Sci; 2013 Nov; 91(11):5525-34. PubMed ID: 23989883
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.
Lee SH; Choe JH; Choi YM; Jung KC; Rhee MS; Hong KC; Lee SK; Ryu YC; Kim BC
Meat Sci; 2012 Feb; 90(2):284-91. PubMed ID: 21840135
[TBL] [Abstract][Full Text] [Related]
7. Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics.
Nam YJ; Choi YM; Lee SH; Choe JH; Jeong DW; Kim YY; Kim BC
Meat Sci; 2009 Dec; 83(4):731-6. PubMed ID: 20416630
[TBL] [Abstract][Full Text] [Related]
8. Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traits.
Choe JH; Kim BC
Meat Sci; 2014 Jun; 97(2):137-42. PubMed ID: 24576772
[TBL] [Abstract][Full Text] [Related]
9. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality.
Werner C; Natter R; Schellander K; Wicke M
Meat Sci; 2010 May; 85(1):127-33. PubMed ID: 20374876
[TBL] [Abstract][Full Text] [Related]
12. Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.
Tomović VM; Jokanović MR; Petrović LS; Tomović MS; Tasić TA; Ikonić PM; Sumić ZM; Sojić BV; Skaljac SB; Sošo MM
Meat Sci; 2013 Jan; 93(1):46-52. PubMed ID: 22910801
[TBL] [Abstract][Full Text] [Related]
13. Associations between muscle gene expression pattern and technological and sensory meat traits highlight new biomarkers for pork quality assessment.
Damon M; Denieul K; Vincent A; Bonhomme N; Wyszynska-Koko J; Lebret B
Meat Sci; 2013 Nov; 95(3):744-54. PubMed ID: 23481319
[TBL] [Abstract][Full Text] [Related]
14. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
[TBL] [Abstract][Full Text] [Related]
15. Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants.
Hambrecht E; Eissen JJ; Nooijent RI; Ducro BJ; Smits CH; den Hartog LA; Verstegen MW
J Anim Sci; 2004 May; 82(5):1401-9. PubMed ID: 15144080
[TBL] [Abstract][Full Text] [Related]
16. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.
Moeller SJ; Miller RK; Edwards KK; Zerby HN; Logan KE; Aldredge TL; Stahl CA; Boggess M; Box-Steffensmeier JM
Meat Sci; 2010 Jan; 84(1):14-22. PubMed ID: 20374749
[TBL] [Abstract][Full Text] [Related]
17. Effect of skeletal muscle fibers on porcine meat quality at different stages of growth.
Wu F; Zuo JJ; Yu QP; Zou SG; Tan HZ; Xiao J; Liu YH; Feng DY
Genet Mol Res; 2015 Jul; 14(3):7873-82. PubMed ID: 26214468
[TBL] [Abstract][Full Text] [Related]
18. Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs.
Ekiz B; Ergul Ekiz E; Yalcintan H; Kocak O; Yilmaz A
Meat Sci; 2012 Sep; 92(1):53-61. PubMed ID: 22560480
[TBL] [Abstract][Full Text] [Related]
19. Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions.
Hambrecht E; Eissen JJ; Newman DJ; Smits CH; den Hartog LA; Verstegen MW
J Anim Sci; 2005 Feb; 83(2):440-8. PubMed ID: 15644517
[TBL] [Abstract][Full Text] [Related]
20. Effect of high pressure and salt on pork meat quality and microstructure.
Duranton F; Simonin H; Chéret R; Guillou S; de Lamballerie M
J Food Sci; 2012 Aug; 77(8):E188-94. PubMed ID: 22860583
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
