157 related articles for article (PubMed ID: 9068059)
21. Improving tenderness of normal and callipyge lambs with calcium chloride.
Clare TL; Jackson SP; Miller MF; Elliott CT; Ramsey CB
J Anim Sci; 1997 Feb; 75(2):377-85. PubMed ID: 9051460
[TBL] [Abstract][Full Text] [Related]
22. The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness.
Wheeler TL; Crouse JD; Koohmaraie M
J Anim Sci; 1992 Nov; 70(11):3451-7. PubMed ID: 1459906
[TBL] [Abstract][Full Text] [Related]
23. Retail consumer acceptance of beef tenderized with calcium chloride.
Miller MF; Huffman KL; Gilbert SY; Hamman LL; Ramsey CB
J Anim Sci; 1995 Aug; 73(8):2308-14. PubMed ID: 8567467
[TBL] [Abstract][Full Text] [Related]
24. SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum).
Taylor J; Toohey ES; van de Ven R; Hopkins DL
Meat Sci; 2013 Mar; 93(3):413-9. PubMed ID: 23273444
[TBL] [Abstract][Full Text] [Related]
25. Postmortem role of calpain-11 in ostrich skeletal muscle.
Chang YS; Hsu MJ; Chou RR
Meat Sci; 2018 Sep; 143():147-152. PubMed ID: 29751221
[TBL] [Abstract][Full Text] [Related]
26. Effects of infused glucose, sodium and potassium chlorides and polyphosphates on palatability of hot-boned pork.
Wu CK; Ramsey CB; Davis GW
J Anim Sci; 1990 Oct; 68(10):3212-6. PubMed ID: 2174848
[TBL] [Abstract][Full Text] [Related]
27. Consumer acceptance of calcium chloride-marinated top loin steaks.
Carr MA; Crockett KL; Ramsey CB; Miller MF
J Anim Sci; 2004 May; 82(5):1471-4. PubMed ID: 15144088
[TBL] [Abstract][Full Text] [Related]
28. Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin.
Maddock KR; Huff-Lonergan E; Rowe LJ; Lonergan SM
J Anim Sci; 2005 Jun; 83(6):1370-6. PubMed ID: 15890814
[TBL] [Abstract][Full Text] [Related]
29. Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.
Wheeler TL; Koohmaraie M; Lansdell JL; Siragusa GR; Miller MF
J Anim Sci; 1993 Nov; 71(11):2965-74. PubMed ID: 8270517
[TBL] [Abstract][Full Text] [Related]
30. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
Lopez K; Schilling MW; Armstrong TW; Smith BS; Corzo A
Poult Sci; 2012 May; 91(5):1186-94. PubMed ID: 22499878
[TBL] [Abstract][Full Text] [Related]
31. The effect of CaCl
Li X; Sun Y; Pan D; Wang Y; Cao J
Food Res Int; 2017 Dec; 102():487-492. PubMed ID: 29195976
[TBL] [Abstract][Full Text] [Related]
32. Electrical stunning, hot boning, and quality of chicken breast meat.
Contreras CC; Beraquet NJ
Poult Sci; 2001 Apr; 80(4):501-7. PubMed ID: 11297290
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Postmortem injection of calcium chloride effects on beef quality traits.
Lansdell JL; Miller MF; Wheeler TL; Koohmaraie M; Ramsey CB
J Anim Sci; 1995 Jun; 73(6):1735-40. PubMed ID: 7673067
[TBL] [Abstract][Full Text] [Related]
35. Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef.
Wheeler TL; Koohmaraie M; Shackelford SD
J Anim Sci; 1997 Oct; 75(10):2652-60. PubMed ID: 9331867
[TBL] [Abstract][Full Text] [Related]
36. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum.
Balan P; Farouk MM; Stuart AD; Kemp R; Staincliffe M; Craige C; Kim YHB
Anim Sci J; 2019 Aug; 90(8):1050-1059. PubMed ID: 31199034
[TBL] [Abstract][Full Text] [Related]
37. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
Young LL; Lyon CE
Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
[TBL] [Abstract][Full Text] [Related]
38. Use of blade tenderization to improve wooden breast meat texture2.
Tasoniero G; Bowker B; Stelzleni A; Zhuang H; Rigdon M; Thippareddi H
Poult Sci; 2019 Sep; 98(9):4204-4211. PubMed ID: 30939195
[TBL] [Abstract][Full Text] [Related]
39. Evolution of proteolytic indicators during storage of broiler wooden breast meat.
Soglia F; Zeng Z; Gao J; Puolanne E; Cavani C; Petracci M; Ertbjerg P
Poult Sci; 2018 Apr; 97(4):1448-1455. PubMed ID: 29300955
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
