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 *

163 related articles for article (PubMed ID: 9413116)

  • 21. Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approach.
    Therkildsen M; Kristensen L; Kyed S; Oksbjerg N
    Meat Sci; 2012 Jun; 91(2):108-15. PubMed ID: 22265919
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of South African beef production systems on post-mortem muscle energy status and meat quality.
    Frylinck L; Strydom PE; Webb EC; du Toit E
    Meat Sci; 2013 Apr; 93(4):827-37. PubMed ID: 23305833
    [TBL] [Abstract][Full Text] [Related]  

  • 23. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.
    Kim YH; Stuart A; Nygaard G; Rosenvold K
    Meat Sci; 2012 May; 91(1):62-8. PubMed ID: 22226363
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microstructure of white and dark turkey meat batters as affected by pH.
    Barbut S
    Br Poult Sci; 1997 May; 38(2):175-82. PubMed ID: 9158893
    [TBL] [Abstract][Full Text] [Related]  

  • 25. SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.
    Toohey ES; van de Ven R; Thompson JM; Geesink GH; Hopkins DL
    Meat Sci; 2012 Sep; 92(1):24-9. PubMed ID: 22537469
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality.
    Salmi B; Trefan L; Bünger L; Doeschl-Wilson A; Bidanel JP; Terlouw C; Larzul C
    Meat Sci; 2012 Mar; 90(3):584-98. PubMed ID: 22075265
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.
    Zhang M; Wang D; Geng Z; Bian H; Liu F; Zhu Y; Xu W
    Food Chem; 2014 Dec; 165():337-41. PubMed ID: 25038684
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of bittern immersion on textural properties and water-holding capacity in beef.
    Takada S; Muramoto T
    Anim Sci J; 2024; 95(1):e13977. PubMed ID: 38982658
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E
    Meat Sci; 2013 Dec; 95(4):871-8. PubMed ID: 23702340
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology.
    Chen H; Dong X; Yao Z; Xu B; Zhen S; Li C; Li X
    J Anim Sci; 2012 Aug; 90(8):2836-41. PubMed ID: 22344323
    [TBL] [Abstract][Full Text] [Related]  

  • 32. NMR and the water-holding issue of pork.
    Bertram HC; Andersen HJ
    J Anim Breed Genet; 2007 Nov; 124 Suppl 1():35-42. PubMed ID: 17988249
    [TBL] [Abstract][Full Text] [Related]  

  • 33. New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.
    Huff-Lonergan E; Lonergan SM
    J Anim Breed Genet; 2007 Nov; 124 Suppl 1():19-26. PubMed ID: 17988247
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture.
    Mazzucco JP; Melucci LM; Villarreal EL; Mezzadra CA; Soria L; Corva P; Motter MM; Schor A; Miquel MC
    Meat Sci; 2010 Nov; 86(3):878-82. PubMed ID: 20709460
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat.
    Shi C; Wang L; Xu J; Li A; Wang C; Zhu X; Wang W; Yu Q; Han L
    J Sci Food Agric; 2024 Mar; 104(5):3039-3046. PubMed ID: 38057148
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Trait correlated expression combined with expression QTL analysis reveals biological pathways and candidate genes affecting water holding capacity of muscle.
    Ponsuksili S; Jonas E; Murani E; Phatsara C; Srikanchai T; Walz C; Schwerin M; Schellander K; Wimmers K
    BMC Genomics; 2008 Jul; 9():367. PubMed ID: 18671879
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle.
    O'Dowd LP; Arimi JM; Noci F; Cronin DA; Lyng JG
    Meat Sci; 2013 Feb; 93(2):303-9. PubMed ID: 23079489
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The use of power ultrasound for accelerating the curing of pork.
    McDonnell CK; Lyng JG; Allen P
    Meat Sci; 2014 Oct; 98(2):142-9. PubMed ID: 24950083
    [TBL] [Abstract][Full Text] [Related]  

  • 40. WHCtrend, an up-to-date method to measure water holding capacity in meat.
    Barbera S
    Meat Sci; 2019 Jun; 152():134-140. PubMed ID: 30921624
    [TBL] [Abstract][Full Text] [Related]  

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