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 *

94 related articles for article (PubMed ID: 26183427)

  • 1. The influence of post-mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major).
    Geldenhuys G; Muller N; Hoffman LC
    J Sci Food Agric; 2016 Mar; 96(5):1828-35. PubMed ID: 26183427
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness.
    Geldenhuys G; Muller N; Frylinck L; Hoffman LC
    J Sci Food Agric; 2016 Jan; 96(1):271-9. PubMed ID: 25641020
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aspects of the nutritional value of cooked Egyptian goose (Alopochen aegyptiacus) meat compared with other well-known fowl species.
    Geldenhuys G; Hoffman LC; Muller N
    Poult Sci; 2013 Nov; 92(11):3050-9. PubMed ID: 24135611
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensory profiling of Egyptian goose (Alopochen aegyptiacus) meat.
    Geldenhuys G; Hoffman LC; Muller M
    Food Res Int; 2014 Oct; 64():25-33. PubMed ID: 30011648
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of season, sex, and portion on the carcass characteristics, pH, color, and proximate composition of Egyptian Goose (Alopochen aegyptiacus) meat.
    Geldenhuys G; Hoffman LC; Muller N
    Poult Sci; 2013 Dec; 92(12):3283-91. PubMed ID: 24235240
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning.
    Li X; Wang Y; Sun YY; Pan DD; Cao JX
    Poult Sci; 2018 Aug; 97(8):2957-2965. PubMed ID: 29897588
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The influence of season on the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat.
    Geldenhuys G; Muller N; Hoffman LC
    Poult Sci; 2016 Sep; 95(9):2174-85. PubMed ID: 27143770
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageing.
    North MK; Frylinck L; Hoffman LC
    Meat Sci; 2015 Dec; 110():145-52. PubMed ID: 26225930
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The fatty acid, amino acid, and mineral composition of Egyptian goose meat as affected by season, gender, and portion.
    Geldenhuys G; Hoffman LC; Muller N
    Poult Sci; 2015 May; 94(5):1075-87. PubMed ID: 25810407
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quantitative phosphoproteomic analysis unveil the effect of marketable ages on meat quality in geese.
    Weng K; Huo W; Gu T; Bao Q; Cao Z; Zhang Y; Zhang Y; Xu Q; Chen G
    Food Chem; 2021 Nov; 361():130093. PubMed ID: 34029893
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Post mortem muscle metabolism and meat quality in three genetic types of turkey.
    Fernandez X; Sante V; Baeza E; Lebihan-Duval E; Berri C; Remignon H; Babile R; Le Pottier G; Millet N; Berge P; Astruc T
    Br Poult Sci; 2001 Sep; 42(4):462-9. PubMed ID: 11572621
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chianina beef tenderness investigated through integrated Omics.
    D'Alessandro A; Marrocco C; Rinalducci S; Mirasole C; Failla S; Zolla L
    J Proteomics; 2012 Jul; 75(14):4381-98. PubMed ID: 22510581
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases.
    Skarovsky CJ; Sams AR
    Br Poult Sci; 1999 Dec; 40(5):622-5. PubMed ID: 10670674
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Early and 24 h post-mortem changes in breast muscle quality traits of two turkey genotypes and their reciprocal crosses raised under semi-confined conditions.
    Damaziak K; Pietrzak D; Michalczuk M; Adamczak L; Chmiel M; Florowski T; Gozdowski D; Niemiec J
    Br Poult Sci; 2016; 57(1):51-62. PubMed ID: 26927475
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of growth performance, meat quality, and blood biochemical indexes of Yangzhou goose under different feeding patterns.
    Zhang Y; Qi S; Fan S; Jin Z; Bao Q; Zhang Y; Zhang Y; Xu Q; Chen G
    Poult Sci; 2024 Feb; 103(2):103349. PubMed ID: 38157788
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.
    Narayan R; Mendiratta SK; Mane BG
    Food Sci Technol Int; 2013 Apr; 19(2):187-93. PubMed ID: 23291827
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness.
    Chen L; Li X; Ni N; Liu Y; Chen L; Wang Z; Shen QW; Zhang D
    J Sci Food Agric; 2016 Mar; 96(5):1474-83. PubMed ID: 25950868
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles.
    Zhu X; Ruusunen M; Gusella M; Zhou G; Puolanne E
    Meat Sci; 2011 Oct; 89(2):181-8. PubMed ID: 21663805
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical composition and amino acid profiles of goose muscles from native Polish breeds.
    Okruszek A; Woloszyn J; Haraf G; Orkusz A; Werenska M
    Poult Sci; 2013 Apr; 92(4):1127-33. PubMed ID: 23472037
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.