162 related articles for article (PubMed ID: 9413116)
1. The water-holding capacity of fresh meat.
den Hertog-Meischke MJ; van Laack RJ; Smulders FJ
Vet Q; 1997 Nov; 19(4):175-81. PubMed ID: 9413116
[TBL] [Abstract][Full Text] [Related]
2. Factors affecting the water holding capacity of red meat products: a review of recent research advances.
Cheng Q; Sun DW
Crit Rev Food Sci Nutr; 2008 Feb; 48(2):137-59. PubMed ID: 18274969
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity.
Di Luca A; Mullen AM; Elia G; Davey G; Hamill RM
Meat Sci; 2011 Jun; 88(2):261-70. PubMed ID: 21292408
[TBL] [Abstract][Full Text] [Related]
5. Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research.
Oswell NJ; Gilstrap OP; Pegg RB
Meat Sci; 2021 Aug; 178():108510. PubMed ID: 33895433
[TBL] [Abstract][Full Text] [Related]
6. Moisture absorption early postmortem predicts ultimate drip loss in fresh pork.
Kapper C; Walukonis CJ; Scheffler TL; Scheffler JM; Don C; Morgan MT; Forrest JC; Gerrard DE
Meat Sci; 2014 Feb; 96(2 Pt A):971-6. PubMed ID: 24225387
[TBL] [Abstract][Full Text] [Related]
7. Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review.
Cheng JH; Nicolai B; Sun DW
Meat Sci; 2017 Jan; 123():182-191. PubMed ID: 27750085
[TBL] [Abstract][Full Text] [Related]
8. The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage time.
Van de Perre V; Ceustermans A; Leyten J; Geers R
Meat Sci; 2010 Oct; 86(2):391-7. PubMed ID: 20554397
[TBL] [Abstract][Full Text] [Related]
9. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
Li C; Li J; Li X; Hviid M; Lundström K
Meat Sci; 2011 Jul; 88(3):559-65. PubMed ID: 21382673
[TBL] [Abstract][Full Text] [Related]
10. The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageing.
Farouk MM; Mustafa NM; Wu G; Krsinic G
Meat Sci; 2012 Mar; 90(3):670-7. PubMed ID: 22104253
[TBL] [Abstract][Full Text] [Related]
11. Relationships between behavioral and meat quality characteristics of pigs raised under barren and enriched housing conditions.
Klont RE; Hulsegge B; Hoving-Bolink AH; Gerritzen MA; Kurt E; Winkelman-Goedhart HA; de Jong IC; Kranen RW
J Anim Sci; 2001 Nov; 79(11):2835-43. PubMed ID: 11768112
[TBL] [Abstract][Full Text] [Related]
12. Pale poultry muscle syndrome.
Smith DP; Northcutt JK
Poult Sci; 2009 Jul; 88(7):1493-6. PubMed ID: 19531722
[TBL] [Abstract][Full Text] [Related]
13. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
Modzelewska-Kapituła M; Kwiatkowska A; Jankowska B; Dąbrowska E
Meat Sci; 2015 Feb; 100():209-16. PubMed ID: 25460127
[TBL] [Abstract][Full Text] [Related]
14. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.
Pearce KL; Rosenvold K; Andersen HJ; Hopkins DL
Meat Sci; 2011 Oct; 89(2):111-24. PubMed ID: 21592675
[TBL] [Abstract][Full Text] [Related]
15. New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.
Bolumar T; Enneking M; Toepfl S; Heinz V
Meat Sci; 2013 Dec; 95(4):931-9. PubMed ID: 23660173
[TBL] [Abstract][Full Text] [Related]
16. Stepwise chilling: tender pork without compromising water-holding capacity.
Rosenvold K; Borup U; Therkildsen M
J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
[TBL] [Abstract][Full Text] [Related]
17. Comparison of functional and sensory attributes of high pH values in Semimembranosus and Longissimus dorsi of bull muscles during aging.
Lesiów T; Ockerman HW
Nahrung; 1998 Oct; 42(5):314-6. PubMed ID: 9829268
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of electrical stimulation on meat quality of lamb and goat meat.
Cetin O; Bingol EB; Colak H; Hampikyan H
ScientificWorldJournal; 2012; 2012():574202. PubMed ID: 22593699
[TBL] [Abstract][Full Text] [Related]
20. Effects of a meal feeding regimen and the availability of fresh alfalfa on growth performance and meat and bone quality of broiler genotypes.
Koçer B; Bozkurt M; Ege G; Tüzün AE; Konak R; Olgun O
Br Poult Sci; 2018 Jun; 59(3):318-329. PubMed ID: 29432036
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
