198 related articles for article (PubMed ID: 22498136)
41. Effect of visual marbling on sensory properties and quality traits of pork loin.
Cannata S; Engle TE; Moeller SJ; Zerby HN; Radunz AE; Green MD; Bass PD; Belk KE
Meat Sci; 2010 Jul; 85(3):428-34. PubMed ID: 20416803
[TBL] [Abstract][Full Text] [Related]
42. Influence of social dominance on production, welfare and the quality of meat from beef bulls.
Miranda-de la Lama GC; Pascual-Alonso M; Guerrero A; Alberti P; Alierta S; Sans P; Gajan JP; Villarroel M; Dalmau A; Velarde A; Campo MM; Galindo F; Santolaria MP; Sañudo C; María GA
Meat Sci; 2013 Aug; 94(4):432-7. PubMed ID: 23618738
[TBL] [Abstract][Full Text] [Related]
43. Moisture absorption early postmortem predicts ultimate drip loss in fresh pork.
Kapper C; Walukonis CJ; Scheffler TL; Scheffler JM; Don C; Morgan MT; Forrest JC; Gerrard DE
Meat Sci; 2014 Feb; 96(2 Pt A):971-6. PubMed ID: 24225387
[TBL] [Abstract][Full Text] [Related]
44. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
Leygonie C; Britz TJ; Hoffman LC
Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
[TBL] [Abstract][Full Text] [Related]
45. Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs.
Kang YK; Choi YM; Lee SH; Choe JH; Hong KC; Kim BC
Meat Sci; 2011 Dec; 89(4):384-9. PubMed ID: 21636221
[TBL] [Abstract][Full Text] [Related]
46. Effect of grazing and dietary protein on eating quality of Podolian beef.
Marino R; Albenzio M; Caroprese M; Napolitano F; Santillo A; Braghieri A
J Anim Sci; 2011 Nov; 89(11):3752-8. PubMed ID: 21705638
[TBL] [Abstract][Full Text] [Related]
47. Assessment of beef production from Brahman x Thai native and Charolais x Thai native crossbred bulls slaughtered at different weights. II: meat quality.
Waritthitham A; Lambertz C; Langholz HJ; Wicke M; Gauly M
Meat Sci; 2010 May; 85(1):196-200. PubMed ID: 20374885
[TBL] [Abstract][Full Text] [Related]
48. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens.
Berri C; Le Bihan-Duval E; Debut M; Santé-Lhoutellier V; Baéza E; Gigaud V; Jégo Y; Duclos MJ
J Anim Sci; 2007 Aug; 85(8):2005-11. PubMed ID: 17431054
[TBL] [Abstract][Full Text] [Related]
49. Association of calpastatin gene polymorphisms and meat quality traits in pig.
Ropka-Molik K; Bereta A; Tyra M; Różycki M; Piórkowska K; Szyndler-Nędza M; Szmatoła T
Meat Sci; 2014 Jun; 97(2):143-50. PubMed ID: 24583321
[TBL] [Abstract][Full Text] [Related]
50. Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships.
Sales J; Koukolová V
J Anim Sci; 2011 Sep; 89(9):2836-48. PubMed ID: 21478452
[TBL] [Abstract][Full Text] [Related]
51. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
Christensen M; Ertbjerg P; Failla S; Sañudo C; Richardson RI; Nute GR; Olleta JL; Panea B; Albertí P; Juárez M; Hocquette JF; Williams JL
Meat Sci; 2011 Jan; 87(1):61-5. PubMed ID: 20870360
[TBL] [Abstract][Full Text] [Related]
52. Effect of dietary vitamin E supplementation and feeding period on pork quality.
Guo Q; Richert BT; Burgess JR; Webel DM; Orr DE; Blair M; Grant AL; Gerrard DE
J Anim Sci; 2006 Nov; 84(11):3071-8. PubMed ID: 17032801
[TBL] [Abstract][Full Text] [Related]
53. Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle.
Veiseth-Kent E; Hollung K; Ofstad R; Aass L; Hildrum KI
J Anim Sci; 2010 Oct; 88(10):3445-51. PubMed ID: 20525932
[TBL] [Abstract][Full Text] [Related]
54. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death.
Berri C; Debut M; Santé-Lhoutellier V; Arnould C; Boutten B; Sellier N; Baéza E; Jehl N; Jégo Y; Duclos MJ; Le Bihan-Duval E
Br Poult Sci; 2005 Oct; 46(5):572-9. PubMed ID: 16359110
[TBL] [Abstract][Full Text] [Related]
55. An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
Straadt IK; Aaslyng MD; Bertram HC
Meat Sci; 2014 Feb; 96(2 Pt A):719-28. PubMed ID: 24200563
[TBL] [Abstract][Full Text] [Related]
56. Quality attributes and color characteristics in three-piece boneless hams.
McKeith RO; Pringle TD
Meat Sci; 2013 Sep; 95(1):59-63. PubMed ID: 23652219
[TBL] [Abstract][Full Text] [Related]
57. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
Zhao J; Xiong YL
J Food Sci; 2012 Jul; 77(7):C811-7. PubMed ID: 22757702
[TBL] [Abstract][Full Text] [Related]
58. 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]
59. Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - a Thai fermented pork sausage.
Visessanguan W; Benjakul S; Panya A; Kittikun C; Assavanig A
Meat Sci; 2005 Feb; 69(2):355-62. PubMed ID: 22062828
[TBL] [Abstract][Full Text] [Related]
60. Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variation.
Weschenfelder AV; Saucier L; Maldague X; Rocha LM; Schaefer AL; Faucitano L
Meat Sci; 2013 Nov; 95(3):616-20. PubMed ID: 23806854
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]