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265 related items for PubMed ID: 21803506

  • 1. Effect of freezing method and frozen storage duration on lamb sensory quality.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2012 Jan; 90(1):209-15. PubMed ID: 21803506
    [Abstract] [Full Text] [Related]

  • 2. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
    [Abstract] [Full Text] [Related]

  • 3. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE, Hosch JJ, Varnold KA, Haack AL, Senaratne LS, Pokharel S, Beauchamp C, Lobaugh B, Calkins CR.
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
    [Abstract] [Full Text] [Related]

  • 4. Sensory quality of lamb following long-term frozen storage.
    Muela E, Monge P, Sañudo C, Campo MM, Beltrán JA.
    Meat Sci; 2016 Apr; 114():32-37. PubMed ID: 26722700
    [Abstract] [Full Text] [Related]

  • 5. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage.
    Daszkiewicz T, Purwin C, Kubiak D, Fijałkowska M, Kozłowska E, Antoszkiewicz Z.
    Anim Sci J; 2018 Sep; 89(9):1323-1330. PubMed ID: 29923281
    [Abstract] [Full Text] [Related]

  • 6. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS, Bowker BC.
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [Abstract] [Full Text] [Related]

  • 7. Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.
    Chwastowska-Siwiecka I, Kondratowicz J.
    Pol J Vet Sci; 2008 Mar; 11(2):113-7. PubMed ID: 18683539
    [Abstract] [Full Text] [Related]

  • 8. Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage.
    Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK.
    J Food Sci; 2008 Sep; 73(7):S345-53. PubMed ID: 18803727
    [Abstract] [Full Text] [Related]

  • 9. Effect of freezing on calpastatin activity and tenderness of callipyge lamb.
    Duckett SK, Klein TA, Leckie RK, Thorngate JH, Busboom JR, Snowder GD.
    J Anim Sci; 1998 Jul; 76(7):1869-74. PubMed ID: 9690642
    [Abstract] [Full Text] [Related]

  • 10. Quality changes during frozen storage and thawing of mixed bread.
    Fik M, Macura R.
    Nahrung; 2001 Apr; 45(2):138-42. PubMed ID: 11379288
    [Abstract] [Full Text] [Related]

  • 11. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
    Choe JH, Stuart A, Kim YH.
    Meat Sci; 2016 Jun; 116():158-64. PubMed ID: 26890391
    [Abstract] [Full Text] [Related]

  • 12. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi.
    Lagerstedt A, Enfält L, Johansson L, Lundström K.
    Meat Sci; 2008 Oct; 80(2):457-61. PubMed ID: 22063353
    [Abstract] [Full Text] [Related]

  • 13. Relationship between consumer ranking of lamb colour and objective measures of colour.
    Khliji S, van de Ven R, Lamb TA, Lanza M, Hopkins DL.
    Meat Sci; 2010 Jun; 85(2):224-9. PubMed ID: 20374889
    [Abstract] [Full Text] [Related]

  • 14. Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat.
    Syed Ziauddin K, Mahendrakar NS, Rao DN, Amla BL.
    Meat Sci; 1993 Jun; 35(3):331-40. PubMed ID: 22061227
    [Abstract] [Full Text] [Related]

  • 15. Thawing of lamb loin chops in air and CO(2). Effect on colour and drip.
    Moore VJ.
    Meat Sci; 1990 Jun; 28(1):9-20. PubMed ID: 22055435
    [Abstract] [Full Text] [Related]

  • 16. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ, Killefer J, Ellis M, Brewer MS, McKeith FK.
    J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
    [Abstract] [Full Text] [Related]

  • 17. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.
    Patsias A, Badeka AV, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2008 Jun; 25(4):575-81. PubMed ID: 18456112
    [Abstract] [Full Text] [Related]

  • 18. Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value.
    Hallenstvedt E, Øverland M, Rehnberg A, Kjos NP, Thomassen M.
    Meat Sci; 2012 Jan; 90(1):244-51. PubMed ID: 21820249
    [Abstract] [Full Text] [Related]

  • 19. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
    [Abstract] [Full Text] [Related]

  • 20. Effect of freezing method and storage at -20 degrees C and -70 degrees C on prothrombin time, aPTT and plasma fibrinogen levels.
    Alesci S, Borggrefe M, Dempfle CE.
    Thromb Res; 2009 May 10; 124(1):121-6. PubMed ID: 19128820
    [Abstract] [Full Text] [Related]

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