251 related articles for article (PubMed ID: 26890391)
41. 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]
42. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature.
Rosenvold K; Wiklund E
Meat Sci; 2011 Jul; 88(3):354-60. PubMed ID: 21316158
[TBL] [Abstract][Full Text] [Related]
43. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
[TBL] [Abstract][Full Text] [Related]
44. Sensory quality of lamb following long-term frozen storage.
Muela E; Monge P; Sañudo C; Campo MM; Beltrán JA
Meat Sci; 2016 Apr; 114():32-37. PubMed ID: 26722700
[TBL] [Abstract][Full Text] [Related]
45. Deep freezing to maintain the freshness of pork loin during long-term storage.
Lee S; Kim EJ; Park DH; Ji YR; Kang G; Choi MJ
Food Sci Biotechnol; 2021 May; 30(5):701-710. PubMed ID: 34113472
[TBL] [Abstract][Full Text] [Related]
46. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
Lee YS; Saha A; Xiong R; Owens CM; Meullenet JF
J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125
[TBL] [Abstract][Full Text] [Related]
47. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi.
Lagerstedt A; Enfält L; Johansson L; Lundström K
Meat Sci; 2008 Oct; 80(2):457-61. PubMed ID: 22063353
[TBL] [Abstract][Full Text] [Related]
48. The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness.
Wheeler TL; Crouse JD; Koohmaraie M
J Anim Sci; 1992 Nov; 70(11):3451-7. PubMed ID: 1459906
[TBL] [Abstract][Full Text] [Related]
49. 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]
50. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
51. Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure.
Ortiz A; Tejerina D; Contador R; de Andrés AI; Petrón MJ; Cáceres-Nevado JM; García-Torres S
Foods; 2020 Dec; 10(1):. PubMed ID: 33375323
[TBL] [Abstract][Full Text] [Related]
52. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.
Aroeira CN; Torres Filho RA; Fontes PR; Ramos ALS; Contreras Castillo CJ; Hopkins DL; Ramos EM
Meat Sci; 2020 Feb; 160():107955. PubMed ID: 31655246
[TBL] [Abstract][Full Text] [Related]
53. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
Aroeira CN; de Almeida Torres Filho R; Fontes PR; de Lemos Souza Ramos A; de Miranda Gomide LA; Ladeira MM; Ramos EM
Meat Sci; 2017 Mar; 125():16-21. PubMed ID: 27883957
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef.
Sales LA; Rodrigues LM; Silva DRG; Fontes PR; Torres Filho RA; Ramos ALS; Ramos EM
Meat Sci; 2020 May; 163():108078. PubMed ID: 32044653
[TBL] [Abstract][Full Text] [Related]
56. Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.
Muela E; Monge P; Sañudo C; Campo MM; Beltrán JA
Meat Sci; 2015 Apr; 102():35-40. PubMed ID: 25529287
[TBL] [Abstract][Full Text] [Related]
57. Increase in retail display of frozen lamb chops with increased loin storage time before cutting into chops.
Moore VJ
Meat Sci; 1990; 28(3):251-8. PubMed ID: 22055579
[TBL] [Abstract][Full Text] [Related]
58. Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.
Gürbüz Ü; Kahraman HA; Telli AE; Biçer Y; Doğruer Y
Vet Res Forum; 2022 Mar; 13(1):21-27. PubMed ID: 35601787
[TBL] [Abstract][Full Text] [Related]
59. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
[TBL] [Abstract][Full Text] [Related]
60. Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature.
Moran ET; Bauermeister L
Poult Sci; 2015 Aug; 94(8):1973-8. PubMed ID: 26112036
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
