165 related articles for article (PubMed ID: 35954013)
1. Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying.
Rao W; Shi Z; Liu S; Shu Y; Chai X; Zhang Z
Foods; 2022 Jul; 11(15):. PubMed ID: 35954013
[TBL] [Abstract][Full Text] [Related]
2. The effect of uniform heating on the biomechanical properties of the intervertebral disc in a porcine model.
Wang JC; Kabo JM; Tsou PM; Halevi L; Shamie AN
Spine J; 2005; 5(1):64-70. PubMed ID: 15653086
[TBL] [Abstract][Full Text] [Related]
3. Survival and growth of Aeromonas hydrophila on modified atmosphere packaged normal and high pH lamb.
Doherty A; Sheridan JJ; Allen P; McDowell DA; Blair IS; Harrington D
Int J Food Microbiol; 1996 Jan; 28(3):379-92. PubMed ID: 8652346
[TBL] [Abstract][Full Text] [Related]
4. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
Barrera O; Rodríguez-Calleja JM; Santos JA; Otero A; García-López ML
Int J Food Microbiol; 2007 Apr; 115(2):244-51. PubMed ID: 17292989
[TBL] [Abstract][Full Text] [Related]
5. Microstructural changes in m. rectus abdominis bovine muscle after heating.
Astruc T; Gatellier P; Labas R; Lhoutellier VS; Marinova P
Meat Sci; 2010 Aug; 85(4):743-51. PubMed ID: 20434272
[TBL] [Abstract][Full Text] [Related]
6. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging.
Karabagias I; Badeka A; Kontominas MG
Meat Sci; 2011 May; 88(1):109-16. PubMed ID: 21211912
[TBL] [Abstract][Full Text] [Related]
7. Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat.
Liang C; Zhang D; Zheng X; Wen X; Yan T; Zhang Z; Hou C
Food Sci Anim Resour; 2021 May; 41(3):509-526. PubMed ID: 34017958
[TBL] [Abstract][Full Text] [Related]
8. Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.
Estrada-Solís J; Figueroa-Rodríguez KA; Figueroa-Sandoval B; Hernández-Rosas F; Hernández-Cazares AS
Meat Sci; 2016 Aug; 118():122-8. PubMed ID: 27093350
[TBL] [Abstract][Full Text] [Related]
9. Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality.
Karabagias IK
Foods; 2018 Mar; 7(3):. PubMed ID: 29547528
[TBL] [Abstract][Full Text] [Related]
10. Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat.
Choi MJ; Abduzukhurov T; Park DH; Kim EJ; Hong GP
Korean J Food Sci Anim Resour; 2018 Oct; 38(5):959-969. PubMed ID: 30479503
[TBL] [Abstract][Full Text] [Related]
11. Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating.
Vaskoska R; Ha M; Ong L; Kearney G; White JD; Gras S; Warner RD
Meat Sci; 2021 Feb; 172():108339. PubMed ID: 33171309
[TBL] [Abstract][Full Text] [Related]
12. Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs.
Kennedy C; Buckley DJ; Kerry JP
Meat Sci; 2005 Jan; 69(1):27-33. PubMed ID: 22062636
[TBL] [Abstract][Full Text] [Related]
13. Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscle.
Silva TJ; Orcutt MW; Forrest JC; Bracker CE; Judge MD
Meat Sci; 1993; 33(1):1-24. PubMed ID: 22059940
[TBL] [Abstract][Full Text] [Related]
14. Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage.
Wang T; Guo H; Zhang H; Ren F; Zhang M; Ge S; Luo H; Zhao L
Food Sci Anim Resour; 2019 Apr; 39(2):209-221. PubMed ID: 31149663
[TBL] [Abstract][Full Text] [Related]
15. Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens.
An JY; Zheng JX; Li JY; Zeng D; Qu LJ; Xu GY; Yang N
Poult Sci; 2010 Aug; 89(8):1750-4. PubMed ID: 20634533
[TBL] [Abstract][Full Text] [Related]
16. Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus.
Taylor RG; Koohmaraie M
J Anim Sci; 1998 Nov; 76(11):2811-7. PubMed ID: 9856390
[TBL] [Abstract][Full Text] [Related]
17. Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration.
Wilding P; Hedges N; Lillford PJ
Meat Sci; 1986; 18(1):55-75. PubMed ID: 22055465
[TBL] [Abstract][Full Text] [Related]
18. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation.
Lyu J; Puolanne E; Ertbjerg P
Meat Sci; 2023 Apr; 198():109094. PubMed ID: 36608417
[TBL] [Abstract][Full Text] [Related]
19. Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting.
Palka K
Meat Sci; 1999 Nov; 53(3):189-94. PubMed ID: 22063200
[TBL] [Abstract][Full Text] [Related]
20. Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.
Rhee KS; Cho SH; Pradahn AM
Meat Sci; 1999 Jun; 52(2):135-41. PubMed ID: 22062364
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
