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.
149 related articles for article (PubMed ID: 28290282)
1. Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin. Sikes AL; Jacob R; D'Arcy B; Warner R Food Res Int; 2017 Mar; 93():75-86. PubMed ID: 28290282 [TBL] [Abstract][Full Text] [Related]
2. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. Lesiak MT; Olson DG; Lesiak CA; Ahn DU Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061 [TBL] [Abstract][Full Text] [Related]
3. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef. Pivotto LM; Campbell CP; Swanson K; Mandell IB Meat Sci; 2014 Jan; 96(1):237-46. PubMed ID: 23916959 [TBL] [Abstract][Full Text] [Related]
4. Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum. Li K; Zhang Y; Mao Y; Cornforth D; Dong P; Wang R; Zhu H; Luo X Meat Sci; 2012 Dec; 92(4):795-804. PubMed ID: 22857853 [TBL] [Abstract][Full Text] [Related]
5. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks. Prado CS; de Felício PE Meat Sci; 2010 Oct; 86(2):430-5. PubMed ID: 20647150 [TBL] [Abstract][Full Text] [Related]
6. Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes. Vieira C; Fernández AM Meat Sci; 2014 Feb; 96(2 Pt A):682-7. PubMed ID: 24200558 [TBL] [Abstract][Full Text] [Related]
7. Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. White A; O'Sullivan A; Troy DJ; O'Neill EE Meat Sci; 2006 Jun; 73(2):196-203. PubMed ID: 22062289 [TBL] [Abstract][Full Text] [Related]
8. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres. Hughes J; Clarke F; Purslow P; Warner R Meat Sci; 2018 Nov; 145():1-8. PubMed ID: 29859419 [TBL] [Abstract][Full Text] [Related]
9. Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls. Zhu L; Gao S; Luo X Meat Sci; 2011 Jul; 88(3):597-601. PubMed ID: 21376477 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495 [TBL] [Abstract][Full Text] [Related]
13. Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle. Jose CG; Jacob RH; Gardner GE Meat Sci; 2020 May; 163():108036. PubMed ID: 31951922 [TBL] [Abstract][Full Text] [Related]
14. Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling. Liu Y; Mao Y; Liang R; Zhang Y; Wang R; Zhu L; Han G; Luo X Meat Sci; 2016 May; 115():45-9. PubMed ID: 26826666 [TBL] [Abstract][Full Text] [Related]
15. The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles. Keenan DF; Desmond EM; Hayes JE; Kenny TA; Kerry JP Meat Sci; 2010 Apr; 84(4):691-8. PubMed ID: 20374844 [TBL] [Abstract][Full Text] [Related]
16. Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness. Liu Y; Mao Y; Zhang Y; Liang R; Wang R; Zhu L; Meng X; Luo X Meat Sci; 2015 Feb; 100():139-44. PubMed ID: 25460117 [TBL] [Abstract][Full Text] [Related]
17. Very fast chilling of beef: effects on meat quality. Van Moeseke W; De Smet S; Claeys E; Demeyer D Meat Sci; 2001 Sep; 59(1):31-7. PubMed ID: 22062503 [TBL] [Abstract][Full Text] [Related]
18. The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. Holman BWB; Kerr MJ; Morris S; Hopkins DL Meat Sci; 2019 Feb; 148():50-54. PubMed ID: 30316190 [TBL] [Abstract][Full Text] [Related]
19. SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius). Taylor J; Toohey ES; van de Ven R; Hopkins DL Meat Sci; 2012 Aug; 91(4):527-32. PubMed ID: 22503482 [TBL] [Abstract][Full Text] [Related]
20. On the assessment of water-holding capacity of hot- vs cold-boned pork. van Laack RL; Smulders FJ Meat Sci; 1992; 32(2):139-47. PubMed ID: 22059747 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]