492 related articles for article (PubMed ID: 23747625)
21. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties.
Moroney NC; O'Grady MN; O'Doherty JV; Kerry JP
Meat Sci; 2013 Jul; 94(3):304-11. PubMed ID: 23567129
[TBL] [Abstract][Full Text] [Related]
22. Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.
Xie A; Sun DW; Xu Z; Zhu Z
Talanta; 2015 Jul; 139():208-15. PubMed ID: 25882428
[TBL] [Abstract][Full Text] [Related]
23. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device.
Fowler SM; Schmidt H; van de Ven R; Wynn P; Hopkins DL
Meat Sci; 2015 Oct; 108():138-44. PubMed ID: 26115347
[TBL] [Abstract][Full Text] [Related]
26. Measurement of muscle exudate protein composition as an indicator of beef tenderness.
Bowker BC; Eastridge JS; Solomon MB
J Food Sci; 2014 Jul; 79(7):C1292-7. PubMed ID: 24961890
[TBL] [Abstract][Full Text] [Related]
27. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.
Kim HW; Kim JH; Seo JK; Setyabrata D; Kim YHB
Meat Sci; 2018 May; 139():162-170. PubMed ID: 29427852
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality.
Hamilton DN; Miller KD; Ellis M; McKeith FK; Wilson ER
J Anim Sci; 2003 Sep; 81(9):2206-12. PubMed ID: 12968695
[TBL] [Abstract][Full Text] [Related]
30. Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon.
Leick CM; Puls CL; Ellis M; Killefer J; Carr TR; Scramlin SM; England MB; Gaines AM; Wolter BF; Carr SN; McKeith FK
J Anim Sci; 2010 Aug; 88(8):2751-66. PubMed ID: 20407070
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere.
Teuteberg V; Kluth IK; Ploetz M; Krischek C
Meat Sci; 2021 Apr; 174():108419. PubMed ID: 33418427
[TBL] [Abstract][Full Text] [Related]
33. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
Bowker B; Liu M; Callahan J; Solomon M
J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
[TBL] [Abstract][Full Text] [Related]
34. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
[TBL] [Abstract][Full Text] [Related]
35. Accelerated chilling of carcasses to improve pork quality.
Springer MP; Carr MA; Ramsey CB; Miller MF
J Anim Sci; 2003 Jun; 81(6):1464-72. PubMed ID: 12817494
[TBL] [Abstract][Full Text] [Related]
36. Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil.
Athayde NB; Dalla Costa OA; Roça RO; Guidoni AL; Ludtke CB; Lima GJ
J Anim Sci; 2012 Dec; 90(12):4604-10. PubMed ID: 23100577
[TBL] [Abstract][Full Text] [Related]
37. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
[TBL] [Abstract][Full Text] [Related]
38. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a tool to predict pork quality.
Marcos B; Gou P; Guàrdia MD; Hortós M; Colleo M; Mach N; Te Pas MF; Keuning E; Kruijt L; Tibau J; Gispert M; Arnau J
Meat Sci; 2013 Nov; 95(3):688-93. PubMed ID: 23182671
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market.
Arkfeld EK; Mancini S; Fields B; Dilger AC; Boler DD
J Anim Sci; 2015 Oct; 93(10):5059-72. PubMed ID: 26523598
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
