These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

214 related articles for article (PubMed ID: 23375457)

  • 41. The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage time.
    Van de Perre V; Ceustermans A; Leyten J; Geers R
    Meat Sci; 2010 Oct; 86(2):391-7. PubMed ID: 20554397
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.
    Wu G; Farouk MM; Clerens S; Rosenvold K
    Meat Sci; 2014 Dec; 98(4):637-45. PubMed ID: 25089788
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Pre-slaughter rectal temperature as an indicator of pork meat quality.
    Vermeulen L; Van de Perre V; Permentier L; De Bie S; Geers R
    Meat Sci; 2015 Jul; 105():53-6. PubMed ID: 25805321
    [TBL] [Abstract][Full Text] [Related]  

  • 45. "Muscle to meat" molecular events and technological transformations: the proteomics insight.
    Paredi G; Raboni S; Bendixen E; de Almeida AM; Mozzarelli A
    J Proteomics; 2012 Jul; 75(14):4275-89. PubMed ID: 22543183
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: metabolomics and proteomics intertwined.
    D'Alessandro A; Marrocco C; Zolla V; D'Andrea M; Zolla L
    J Proteomics; 2011 Dec; 75(2):610-27. PubMed ID: 21920477
    [TBL] [Abstract][Full Text] [Related]  

  • 47. 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]  

  • 48. Prediction of pork quality with near infrared spectroscopy (NIRS): 1. Feasibility and robustness of NIRS measurements at laboratory scale.
    Kapper C; Klont RE; Verdonk JM; Urlings HA
    Meat Sci; 2012 Jul; 91(3):294-9. PubMed ID: 22410119
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis.
    Bérard J; Kreuzer M; Bee G
    J Anim Sci; 2008 Sep; 86(9):2357-68. PubMed ID: 18469061
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem aging.
    Zuo H; Han L; Yu Q; Niu K; Zhao S; Shi H
    Meat Sci; 2016 Nov; 121():409-419. PubMed ID: 27448195
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Exploring the unknowns involved in the transformation of muscle to meat.
    England EM; Scheffler TL; Kasten SC; Matarneh SK; Gerrard DE
    Meat Sci; 2013 Dec; 95(4):837-43. PubMed ID: 23673227
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi).
    Gratacós-Cubarsí M; Castellari M; Hortós M; García-Regueiro JA; Lametsch R; Jessen F
    J Agric Food Chem; 2008 Oct; 56(19):9312-6. PubMed ID: 18778074
    [TBL] [Abstract][Full Text] [Related]  

  • 54. The effect of high pre-slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano.
    Simonetti A; Perna A; Giudice R; Cappuccio A; Gambacorta E
    Anim Sci J; 2018 Jul; 89(7):1020-1026. PubMed ID: 29744955
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss.
    Otto G; Roehe R; Looft H; Thoelking L; Knap PW; Rothschild MF; Plastow GS; Kalm E
    Meat Sci; 2007 Feb; 75(2):185-95. PubMed ID: 22063649
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits.
    Te Pas MF; Jansen J; Broekman KC; Reimert H; Heuven HC
    Meat Sci; 2009 Dec; 83(4):744-51. PubMed ID: 20416627
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork.
    Hamill RM; McBryan J; McGee C; Mullen AM; Sweeney T; Talbot A; Cairns MT; Davey GC
    Meat Sci; 2012 Dec; 92(4):440-50. PubMed ID: 22688437
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat.
    Sierra V; Fernández-Suárez V; Castro P; Osoro K; Vega-Naredo I; García-Macía M; Rodríguez-Colunga P; Coto-Montes A; Oliván M
    J Sci Food Agric; 2012 Oct; 92(13):2727-40. PubMed ID: 22522408
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs.
    Rohrer GA; Nonneman DJ; Miller RK; Zerby H; Moeller SJ
    Meat Sci; 2012 Dec; 92(4):511-8. PubMed ID: 22688438
    [TBL] [Abstract][Full Text] [Related]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 11.