195 related articles for article (PubMed ID: 8778115)
1. Electrical measurement for detecting early postmortem changes in porcine muscle.
Whitman TA; Forrest JC; Morgan MT; Okos MR
J Anim Sci; 1996 Jan; 74(1):80-90. PubMed ID: 8778115
[TBL] [Abstract][Full Text] [Related]
2. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall.
Byrne CE; Troy DJ; Buckley DJ
Meat Sci; 2000 Jan; 54(1):23-34. PubMed ID: 22063708
[TBL] [Abstract][Full Text] [Related]
3. Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions.
Hambrecht E; Eissen JJ; Newman DJ; Smits CH; den Hartog LA; Verstegen MW
J Anim Sci; 2005 Feb; 83(2):440-8. PubMed ID: 15644517
[TBL] [Abstract][Full Text] [Related]
4. Meat toughening does not occur when rigor shortening is prevented.
Koohmaraie M; Doumit ME; Wheeler TL
J Anim Sci; 1996 Dec; 74(12):2935-42. PubMed ID: 8994907
[TBL] [Abstract][Full Text] [Related]
5. Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type composition.
Hambrecht E; Eissen JJ; Newman DJ; Smits CH; Verstegen MW; den Hartog LA
J Anim Sci; 2005 Apr; 83(4):900-7. PubMed ID: 15753346
[TBL] [Abstract][Full Text] [Related]
6. Incubation temperature effects on physical characteristics of normal, dark, firm and dry, and halothane-carrier pork longissimus.
McCaw J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 1997 Jun; 75(6):1547-52. PubMed ID: 9250516
[TBL] [Abstract][Full Text] [Related]
7. Rapid chilling cannot prevent inferior pork quality caused by high preslaughter stress.
Hambrecht E; Eissen JJ; de Klein WJ; Ducro BJ; Smits CH; Verstegen MW; den Hartog LA
J Anim Sci; 2004 Feb; 82(2):551-6. PubMed ID: 14974554
[TBL] [Abstract][Full Text] [Related]
8. Effects of blast chilling and postmortem calcium chloride injection on tenderness of pork longissimus muscle.
McFarlane BJ; Unruh JA
J Anim Sci; 1996 Aug; 74(8):1842-5. PubMed ID: 8856438
[TBL] [Abstract][Full Text] [Related]
9. Modification of early-postmortem muscle pH and use of postmortem aging to improve beef tenderness.
Eilers JD; Tatum JD; Morgan JB; Smith GC
J Anim Sci; 1996 Apr; 74(4):790-8. PubMed ID: 8728000
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality.
Hamilton DN; Miller KD; Ellis M; McKeith FK; Wilson ER
J Anim Sci; 2003 Sep; 81(9):2206-12. PubMed ID: 12968695
[TBL] [Abstract][Full Text] [Related]
12. Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat.
Rathgeber BM; Boles JA; Shand PJ
Poult Sci; 1999 Mar; 78(3):477-84. PubMed ID: 10090277
[TBL] [Abstract][Full Text] [Related]
13. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
Melody JL; Lonergan SM; Rowe LJ; Huiatt TW; Mayes MS; Huff-Lonergan E
J Anim Sci; 2004 Apr; 82(4):1195-205. PubMed ID: 15080343
[TBL] [Abstract][Full Text] [Related]
14. Observations on rheological, electrical, and optical changes during rigor development in pork and beef.
Swatland HJ
J Anim Sci; 1997 Apr; 75(4):975-85. PubMed ID: 9110210
[TBL] [Abstract][Full Text] [Related]
15. Chilling rate effects on pork loin tenderness in commercial processing plants.
Shackelford SD; King DA; Wheeler TL
J Anim Sci; 2012 Aug; 90(8):2842-9. PubMed ID: 22307481
[TBL] [Abstract][Full Text] [Related]
16. Effects of feed deprivation and electrical, gas, and captive needle stunning on early postmortem muscle metabolism and subsequent meat quality.
Savenije B; Schreurs FJ; Winkelman-Goedhart HA; Gerritzen MA; Korf J; Lambooij E
Poult Sci; 2002 Apr; 81(4):561-71. PubMed ID: 11989757
[TBL] [Abstract][Full Text] [Related]
17. Rigor temperature and meat quality characteristics of lamb longissimus muscle.
Geesink GH; Bekhit AD; Bickerstaffe R
J Anim Sci; 2000 Nov; 78(11):2842-8. PubMed ID: 11063307
[TBL] [Abstract][Full Text] [Related]
18. Prediction of lamb carcass composition by impedance spectroscopy.
Altmann M; Pliquett U; Suess R; von Borell E
J Anim Sci; 2004 Mar; 82(3):816-25. PubMed ID: 15032439
[TBL] [Abstract][Full Text] [Related]
19. Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants.
Hambrecht E; Eissen JJ; Nooijent RI; Ducro BJ; Smits CH; den Hartog LA; Verstegen MW
J Anim Sci; 2004 May; 82(5):1401-9. PubMed ID: 15144080
[TBL] [Abstract][Full Text] [Related]
20. The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs.
Latorre MA; Lázaro R; Valencia DG; Medel P; Mateos GG
J Anim Sci; 2004 Feb; 82(2):526-33. PubMed ID: 14974552
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]