174 related articles for article (PubMed ID: 24225387)
41. Prediction of fluid losses from pork using subjective and objective paleness.
Irie M; Swatland HJ
Meat Sci; 1993; 33(3):277-92. PubMed ID: 22060147
[TBL] [Abstract][Full Text] [Related]
42. Expression level of the cytochrome P450c21 (CYP21) protein correlating to drip loss in pigs.
Kaewkot A; Boonkaewwan C; Noosud J; Kayan A
Anim Sci J; 2017 Nov; 88(11):1855-1859. PubMed ID: 28677294
[TBL] [Abstract][Full Text] [Related]
43. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
Modzelewska-Kapituła M; Kwiatkowska A; Jankowska B; Dąbrowska E
Meat Sci; 2015 Feb; 100():209-16. PubMed ID: 25460127
[TBL] [Abstract][Full Text] [Related]
44. Influence of early pH decline on calpain activity in porcine muscle.
Pomponio L; Ertbjerg P; Karlsson AH; Costa LN; Lametsch R
Meat Sci; 2010 May; 85(1):110-4. PubMed ID: 20374873
[TBL] [Abstract][Full Text] [Related]
45. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
Li C; Li J; Li X; Hviid M; Lundström K
Meat Sci; 2011 Jul; 88(3):559-65. PubMed ID: 21382673
[TBL] [Abstract][Full Text] [Related]
46. Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin.
Watanabe G; Motoyama M; Nakajima I; Sasaki K
Asian-Australas J Anim Sci; 2018 Jun; 31(6):914-918. PubMed ID: 29268572
[TBL] [Abstract][Full Text] [Related]
47. Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy.
Mason A; Abdullah B; Muradov M; Korostynska O; Al-Shamma'a A; Bjarnadottir SG; Lunde K; Alvseike O
Sensors (Basel); 2016 Feb; 16(2):182. PubMed ID: 26848661
[TBL] [Abstract][Full Text] [Related]
48. Age-related changes and nutritional regulation of myosin heavy-chain composition in longissimus dorsi of commercial pigs.
Men XM; Deng B; Xu ZW; Tao X; Qi KK
Animal; 2013 Sep; 7(9):1486-92. PubMed ID: 23764195
[TBL] [Abstract][Full Text] [Related]
49. 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]
50. 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]
51. Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.
Roseiro LC; Santos C; Melo RS
Meat Sci; 1994; 38(2):353-9. PubMed ID: 22059672
[TBL] [Abstract][Full Text] [Related]
52. Molecular characterization of five porcine candidate genes for drip loss in pork.
Karol A; Drögemuller C; Wimmers K; Schellander K; Leeb T
Anim Biotechnol; 2010 Apr; 21(2):114-21. PubMed ID: 20379888
[TBL] [Abstract][Full Text] [Related]
53. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
Xu S; Guo X; Fu C; Wang J; Meng X; Hui T; Peng Z
J Food Sci; 2024 Jul; 89(7):4162-4177. PubMed ID: 38795377
[TBL] [Abstract][Full Text] [Related]
54. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
Zhu S; Le Bail A; Chapleau N; Ramaswamy HS; De Lamballerie-Anton M
Biotechnol Prog; 2004; 20(3):939-45. PubMed ID: 15176902
[TBL] [Abstract][Full Text] [Related]
55. Fiber characteristics of pork muscle exhibiting different levels of drip loss.
Koomkrong N; Gongruttananun N; Boonkaewwan C; Noosud J; Theerawatanasirikul S; Kayan A
Anim Sci J; 2017 Dec; 88(12):2044-2049. PubMed ID: 28730693
[TBL] [Abstract][Full Text] [Related]
56. Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights.
Logan BG; Bush RD; Biffin TE; Hopkins DL; Smith MA
Meat Sci; 2019 May; 151():1-3. PubMed ID: 30658163
[TBL] [Abstract][Full Text] [Related]
57. 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]
58. 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]
59. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.
Barbin DF; ElMasry G; Sun DW; Allen P
Anal Chim Acta; 2012 Mar; 719():30-42. PubMed ID: 22340528
[TBL] [Abstract][Full Text] [Related]
60. Effects of dry-ageing on pork quality characteristics in different genotypes.
Juárez M; Caine WR; Dugan ME; Hidiroglou N; Larsen IL; Uttaro B; Aalhus JL
Meat Sci; 2011 May; 88(1):117-21. PubMed ID: 21195561
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]