494 related articles for article (PubMed ID: 23747625)
61. Changes in the quality of superchilled rabbit meat stored at different temperatures.
Lan Y; Shang Y; Song Y; Dong Q
Meat Sci; 2016 Jul; 117():173-81. PubMed ID: 26990070
[TBL] [Abstract][Full Text] [Related]
62. The impact of frozen storage duration on physical, chemical and microbiological properties of pork.
Medić H; Djurkin Kušec I; Pleadin J; Kozačinski L; Njari B; Hengl B; Kušec G
Meat Sci; 2018 Jun; 140():119-127. PubMed ID: 29550662
[TBL] [Abstract][Full Text] [Related]
63. Temperature abuse affects the quality of irradiated pork loins.
Zhu MJ; Mendonca A; Ahn DU
Meat Sci; 2004 Aug; 67(4):643-9. PubMed ID: 22061814
[TBL] [Abstract][Full Text] [Related]
64. 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]
65. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality.
Hu R; Zhang M; Mujumdar AS
Meat Sci; 2022 Jul; 189():108811. PubMed ID: 35398771
[TBL] [Abstract][Full Text] [Related]
66. 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]
67. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer.
Kim EJ; Lee S; Park DH; Kim H; Choi MJ
Food Sci Anim Resour; 2020 Apr; 40(3):444-460. PubMed ID: 32426722
[TBL] [Abstract][Full Text] [Related]
68. Oxidative deterioration of pork during superchilling storage.
Pomponio L; Ruiz-Carrascal J
J Sci Food Agric; 2017 Dec; 97(15):5211-5215. PubMed ID: 28452152
[TBL] [Abstract][Full Text] [Related]
69. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.
Huang L; Kong B; Zhao J; Liu Q; Diao X
J Agric Food Chem; 2014 Jul; 62(27):6390-9. PubMed ID: 24950913
[TBL] [Abstract][Full Text] [Related]
70. 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]
71. Relationships between pork loin palatability traits and physical characteristics of cooked chops.
Hodgson RR; Davis GW; Smith GC; Savell JW; Cross HR
J Anim Sci; 1991 Dec; 69(12):4858-65. PubMed ID: 1808180
[TBL] [Abstract][Full Text] [Related]
72. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics.
Cheng H; Song S; Jung EY; Jeong JY; Joo ST; Kim GD
Meat Sci; 2020 Nov; 169():108206. PubMed ID: 32526619
[TBL] [Abstract][Full Text] [Related]
73. Potassium carbonate improves fresh pork quality characteristics.
LeMaster MN; Chauhan SS; Wick MP; Clark DL; England EM
Meat Sci; 2019 Oct; 156():222-230. PubMed ID: 31226650
[TBL] [Abstract][Full Text] [Related]
74. 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]
75. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents.
Shang X; Guo J; Liu W; Wu H; Zhou Z
J Food Biochem; 2022 Oct; 46(10):e14319. PubMed ID: 35833530
[TBL] [Abstract][Full Text] [Related]
76. Genetic variability of transcript abundance in pig skeletal muscle at slaughter: relationships with meat quality traits.
Cherel P; Herault F; Vincent A; Le Roy P; Damon M
J Anim Sci; 2012 Mar; 90(3):699-708. PubMed ID: 21984720
[TBL] [Abstract][Full Text] [Related]
77. Oxidative stability of gelatin coated pork at refrigerated storage.
Herring JL; Jonnalongadda SC; Narayanan VC; Coleman SM
Meat Sci; 2010 Aug; 85(4):651-6. PubMed ID: 20416806
[TBL] [Abstract][Full Text] [Related]
78. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.
Jeong K; O H; Shin SY; Kim YS
Meat Sci; 2018 Sep; 143():1-7. PubMed ID: 29684839
[TBL] [Abstract][Full Text] [Related]
79. Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut.
Song S; Ahn CH; Song M; Kim GD
Foods; 2020 Dec; 10(1):. PubMed ID: 33375235
[TBL] [Abstract][Full Text] [Related]
80. 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]
[Previous] [Next] [New Search]