191 related articles for article (PubMed ID: 26115347)
21. Prediction of pork quality at the slaughter line using a portable Raman device.
Scheier R; Scheeder M; Schmidt H
Meat Sci; 2015 May; 103():96-103. PubMed ID: 25647519
[TBL] [Abstract][Full Text] [Related]
22. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
Pinheiro RSB; Francisco CL; Lino DM; Borba H
Meat Sci; 2019 Feb; 148():72-78. PubMed ID: 30317012
[TBL] [Abstract][Full Text] [Related]
23. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle.
Aroeira CN; Torres Filho RA; Fontes PR; Gomide LA; Ramos AL; Ladeira MM; Ramos EM
Meat Sci; 2016 Jun; 116():118-25. PubMed ID: 26878609
[TBL] [Abstract][Full Text] [Related]
24. Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis.
Al-Owaimer AN; Suliman GM; Sami AS; Picard B; Hocquette JF
Meat Sci; 2014 Mar; 96(3):1233-41. PubMed ID: 24334045
[TBL] [Abstract][Full Text] [Related]
25. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
Qi J; Li C; Chen Y; Gao F; Xu X; Zhou G
Meat Sci; 2012 Dec; 92(4):619-26. PubMed ID: 22749539
[TBL] [Abstract][Full Text] [Related]
26. Tenderness of pre- and post rigor lamb longissimus muscle.
Geesink G; Sujang S; Koohmaraie M
Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
[TBL] [Abstract][Full Text] [Related]
27. Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steer.
Pinto Neto M; Beraquet NJ; Cardoso S
Meat Sci; 2013 Feb; 93(2):201-6. PubMed ID: 23021627
[TBL] [Abstract][Full Text] [Related]
28. Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.
Coombs CEO; Holman BWB; Collins D; Friend MA; Hopkins DL
Meat Sci; 2017 Dec; 134():86-97. PubMed ID: 28772193
[TBL] [Abstract][Full Text] [Related]
29. Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.
Hopkins DL; Lamb TA; Kerr MJ; van de Ven RJ; Ponnampalam EN
Meat Sci; 2013 Oct; 95(2):311-6. PubMed ID: 23747623
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometrics.
Nian Y; Zhao M; O'Donnell CP; Downey G; Kerry JP; Allen P
Food Res Int; 2017 Sep; 99(Pt 1):778-789. PubMed ID: 28784544
[TBL] [Abstract][Full Text] [Related]
32. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
[TBL] [Abstract][Full Text] [Related]
33. Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles.
Cheng H; Song S; Kim GD
Sci Rep; 2021 Jun; 11(1):13354. PubMed ID: 34172812
[TBL] [Abstract][Full Text] [Related]
34. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.
Alvarenga TIRC; Hopkins DL; Ramos EM; Almeida AK; Geesink G
Meat Sci; 2019 Jul; 153():19-25. PubMed ID: 30856548
[TBL] [Abstract][Full Text] [Related]
35. Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits.
De Marchi M; Penasa M; Battagin M; Zanetti E; Pulici C; Cassandro M
Poult Sci; 2011 Jul; 90(7):1594-9. PubMed ID: 21673177
[TBL] [Abstract][Full Text] [Related]
36. Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.
Kim YH; Frandsen M; Rosenvold K
Meat Sci; 2011 Jul; 88(3):332-7. PubMed ID: 21354715
[TBL] [Abstract][Full Text] [Related]
37. Postmortem ageing influences the thawed meat quality of frozen lamb loins.
Li G; Li Z; Li X; Wang Y; Zhu J; Zhang D
Food Chem; 2019 Mar; 275():105-112. PubMed ID: 30724176
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Enhancement technology improves palatability of normal and callipyge lambs.
Everts AK; Wulf DM; Wheeler TL; Everts AJ; Weaver AD; Daniel JA
J Anim Sci; 2010 Dec; 88(12):4026-36. PubMed ID: 20675603
[TBL] [Abstract][Full Text] [Related]
40. Effects of stress by unfamiliar sounds on carcass and meat traits in bulls from three continental beef cattle breeds at different ageing times.
Peña F; Avilés C; Domenech V; González A; Martínez A; Molina A
Meat Sci; 2014 Dec; 98(4):718-25. PubMed ID: 25105491
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
