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PUBMED FOR HANDHELDS

Journal Abstract Search


709 related items for PubMed ID: 20118418

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  • 3. 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
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  • 6. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA, Dikeman ME, Wheeler TL, Kastner CL, Koohmaraie M.
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
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  • 8. Accelerated chilling of carcasses to improve pork quality.
    Springer MP, Carr MA, Ramsey CB, Miller MF.
    J Anim Sci; 2003 Jun; 81(6):1464-72. PubMed ID: 12817494
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  • 15. The chilling of carcasses.
    Savell JW, Mueller SL, Baird BE.
    Meat Sci; 2005 Jul; 70(3):449-59. PubMed ID: 22063744
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  • 16. Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
    Li C, Wu J, Zhang N, Zhang S, Liu J, Li J, Li H, Feng X, Han Y, Zhu Z, Xu X, Zhou G.
    Anim Sci J; 2009 Oct; 80(5):591-6. PubMed ID: 20163625
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  • 20. Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatability.
    Jones SD, Greer GG, Jeremiah LE, Murray AC, Robertson WM.
    Meat Sci; 1991 Oct; 29(1):1-16. PubMed ID: 22060967
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