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 *

173 related articles for article (PubMed ID: 30316190)

  • 41. Effect of post-weaning growth rate on carcass traits and meat quality of Nellore cattle.
    Silva LHP; Paulino PVR; Assis GJF; Assis DEF; Estrada MM; Silva MC; Silva JC; Martins TS; Valadares Filho SC; Paulino MF; Chizzotti ML
    Meat Sci; 2017 Jan; 123():192-197. PubMed ID: 27750086
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings.
    Hughes J; Clarke F; Li Y; Purslow P; Warner R
    Meat Sci; 2019 Mar; 149():96-106. PubMed ID: 30500735
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Relative contributions of animal and muscle effects to variation in beef lean color stability.
    King DA; Shackelford SD; Wheeler TL
    J Anim Sci; 2011 May; 89(5):1434-51. PubMed ID: 21183708
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers.
    Savoia S; Albera A; Brugiapaglia A; Di Stasio L; Ferragina A; Cecchinato A; Bittante G
    Meat Sci; 2020 Mar; 161():108017. PubMed ID: 31884162
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.
    Gagaoua M; Warner RD; Purslow P; Ramanathan R; Mullen AM; López-Pedrouso M; Franco D; Lorenzo JM; Tomasevic I; Picard B; Troy D; Terlouw EMC
    Meat Sci; 2021 Nov; 181():108611. PubMed ID: 34157500
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef.
    Schelkopf CS; Rice EA; Swenson JK; Hess AM; Geornaras I; Belk KE; Nair MN
    J Food Sci Technol; 2021 Sep; 58(9):3661-3665. PubMed ID: 34366483
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.
    Holman BWB; Mao Y; Coombs CEO; van de Ven RJ; Hopkins DL
    Meat Sci; 2016 Nov; 121():104-106. PubMed ID: 27294520
    [TBL] [Abstract][Full Text] [Related]  

  • 48. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef.
    Holman BWB; Bekhit AEA; Waller M; Bailes KL; Kerr MJ; Hopkins DL
    Meat Sci; 2021 Sep; 179():108551. PubMed ID: 34000612
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting.
    McGilchrist P; Alston CL; Gardner GE; Thomson KL; Pethick DW
    Meat Sci; 2012 Dec; 92(4):474-80. PubMed ID: 22717222
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus.
    Wyrwisz J; Moczkowska M; Kurek M; Stelmasiak A; Półtorak A; Wierzbicka A
    Meat Sci; 2016 Dec; 122():48-54. PubMed ID: 27479793
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Muscle of dark and normal beef differs metabolically.
    Kirkpatrick LT; Gómez JFM; Beline M; Yen CN; Bodmer JS; Wicks JC; Shi TH; Silva SL; Aalhus JL; King DA; Gerrard DE
    Meat Sci; 2023 Dec; 206():109344. PubMed ID: 37778129
    [TBL] [Abstract][Full Text] [Related]  

  • 52. An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant.
    Loredo-Osti J; Sánchez-López E; Barreras-Serrano A; Figueroa-Saavedra F; Pérez-Linares C; Ruiz-Albarrán M; Domínguez-Muñoz MÁ
    Meat Sci; 2019 Apr; 150():85-92. PubMed ID: 30612067
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading system.
    Prieto N; López-Campos Ó; Suman SP; Uttaro B; Rodas-González A; Aalhus JL
    Meat Sci; 2018 Mar; 137():77-84. PubMed ID: 29154222
    [No Abstract]   [Full Text] [Related]  

  • 54. The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progeny.
    Alvarenga TIRC; Copping KJ; Han X; Clayton EH; Meyer RJ; Rodgers RJ; McMillen IC; Perry VEA; Geesink G
    Meat Sci; 2016 Nov; 121():141-147. PubMed ID: 27317848
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics.
    Cônsolo NRB; Rosa AF; Barbosa LCGS; Maclean PH; Higuera-Padilla A; Colnago LA; Titto EAL
    Meat Sci; 2021 Feb; 172():108350. PubMed ID: 33120178
    [TBL] [Abstract][Full Text] [Related]  

  • 56. 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]  

  • 57. Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability.
    King DA; Shackelford SD; Kuehn LA; Kemp CM; Rodriguez AB; Thallman RM; Wheeler TL
    J Anim Sci; 2010 Mar; 88(3):1160-7. PubMed ID: 19966159
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effect of genotype and age on some carcass and meat quality traits of beef carcasses subjected to the South African classification system.
    Soji Z; Muchenje V
    Meat Sci; 2016 Jul; 117():205-11. PubMed ID: 26995775
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits.
    Horodyska J; Sweeney T; Ryan M; Hamill RM
    Meat Sci; 2015 Oct; 108():88-96. PubMed ID: 26051041
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Application of tension to prerigor goat carcasses to improve cooked meat tenderness.
    Basinger KL; Shanks BC; Apple JK; Caldwell JD; Yancey JWS; Backes EA; Wilbers LS; Johnson TM; Bax AL
    Meat Sci; 2019 Jan; 147():1-5. PubMed ID: 30170035
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.