224 related articles for article (PubMed ID: 27842245)
1. Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression.
D'Astous-Pagé J; Gariépy C; Blouin R; Cliche S; Sullivan B; Fortin F; Palin MF
Meat Sci; 2017 Feb; 124():84-94. PubMed ID: 27842245
[TBL] [Abstract][Full Text] [Related]
2. Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes.
D'Astous-Pagé J; Gariépy C; Blouin R; Cliche S; Méthot S; Sullivan B; Fortin F; Palin MF
Meat Sci; 2017 Dec; 134():54-60. PubMed ID: 28759885
[TBL] [Abstract][Full Text] [Related]
3. Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle.
Kim GD; Jeong JY; Yang HS; Hur SJ
Meat Sci; 2019 Mar; 149():85-95. PubMed ID: 30485831
[TBL] [Abstract][Full Text] [Related]
4. The effect of high pre-slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano.
Simonetti A; Perna A; Giudice R; Cappuccio A; Gambacorta E
Anim Sci J; 2018 Jul; 89(7):1020-1026. PubMed ID: 29744955
[TBL] [Abstract][Full Text] [Related]
5. Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed.
Liu Y; Yang X; Jing X; He X; Wang L; Liu Y; Liu D
Int J Mol Sci; 2017 Dec; 19(1):. PubMed ID: 29271915
[TBL] [Abstract][Full Text] [Related]
6. An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
Straadt IK; Aaslyng MD; Bertram HC
Meat Sci; 2014 Feb; 96(2 Pt A):719-28. PubMed ID: 24200563
[TBL] [Abstract][Full Text] [Related]
7. Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles.
Bohrer BM; Wang Y; Dorleku JB; Campbell CP; Mandell IB
Meat Sci; 2024 Feb; 208():109380. PubMed ID: 37925977
[TBL] [Abstract][Full Text] [Related]
8. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.
Omana DA; Goddard E; Plastow GS; Janz J; Ma L; Anders S; Moore SS; Bruce HL
Meat Sci; 2014 Jan; 96(1):315-20. PubMed ID: 23927920
[TBL] [Abstract][Full Text] [Related]
9. Association of calpastatin gene polymorphisms and meat quality traits in pig.
Ropka-Molik K; Bereta A; Tyra M; Różycki M; Piórkowska K; Szyndler-Nędza M; Szmatoła T
Meat Sci; 2014 Jun; 97(2):143-50. PubMed ID: 24583321
[TBL] [Abstract][Full Text] [Related]
10. Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham.
Davoli R; Schivazappa C; Zambonelli P; Braglia S; Rossi A; Virgili R
Meat Sci; 2017 Apr; 126():73-81. PubMed ID: 28064046
[TBL] [Abstract][Full Text] [Related]
11. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a tool to predict pork quality.
Marcos B; Gou P; Guàrdia MD; Hortós M; Colleo M; Mach N; Te Pas MF; Keuning E; Kruijt L; Tibau J; Gispert M; Arnau J
Meat Sci; 2013 Nov; 95(3):688-93. PubMed ID: 23182671
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of dietary Tartary buckwheat extract supplementation on growth performance, meat quality and antioxidant activity in ewe lambs.
Zhao J; Li K; Su R; Liu W; Ren Y; Zhang C; Du M; Zhang J
Meat Sci; 2017 Dec; 134():79-85. PubMed ID: 28763700
[TBL] [Abstract][Full Text] [Related]
14. Association between ADSL, GARS-AIRS-GART, DGAT1, and DECR1 expression levels and pork meat quality traits.
Zhang XD; Zhang SJ; Ding YY; Feng YF; Zhu HY; Huang L; Wu T; Zhou J; Yin ZJ
Genet Mol Res; 2015 Nov; 14(4):14823-30. PubMed ID: 26600543
[TBL] [Abstract][Full Text] [Related]
15. Estimation of pork quality in live pigs using biopsied muscle fibre number composition.
Kim JM; Lim KS; Ko KB; Ryu YC
Meat Sci; 2018 Mar; 137():130-133. PubMed ID: 29175766
[TBL] [Abstract][Full Text] [Related]
16. Early postmortem gene expression and its relationship to composition and quality traits in pig Longissimus dorsi muscle.
Cánovas A; Varona L; Burgos C; Galve A; Carrodeguas JA; Ibáñez-Escriche N; Martín-Burriel I; López-Buesa P
J Anim Sci; 2012 Oct; 90(10):3325-36. PubMed ID: 22665633
[TBL] [Abstract][Full Text] [Related]
17. Effect of temperature and pH on postmortem color development of porcine M. longissimus dorsi and M. semimembranosus.
Duan Y; Huang L; Xie J; Yang K; Yuan F; Bruce HL; Plastow GS; Ma J; Huang L
J Sci Food Agric; 2013 Mar; 93(5):1206-10. PubMed ID: 23165775
[TBL] [Abstract][Full Text] [Related]
18. The Expression of Carnosine and Its Effect on the Antioxidant Capacity of Longissimus dorsi Muscle in Finishing Pigs Exposed to Constant Heat Stress.
Yang P; Hao Y; Feng J; Lin H; Feng Y; Wu X; Yang X; Gu X
Asian-Australas J Anim Sci; 2014 Dec; 27(12):1763-72. PubMed ID: 25358371
[TBL] [Abstract][Full Text] [Related]
19. Comparisons of different myosin heavy chain types, AMPK, and PGC-1α gene expression in the longissimus dorsi muscles in Bama Xiang and Landrace pigs.
Huang YN; Ao QW; Jiang QY; Guo YF; Lan GQ; Jiang HS
Genet Mol Res; 2016 Jul; 15(2):. PubMed ID: 27421023
[TBL] [Abstract][Full Text] [Related]
20. Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens.
Cong J; Zhang L; Li J; Wang S; Gao F; Zhou G
Br Poult Sci; 2017 Feb; 58(1):69-75. PubMed ID: 27845563
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
