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144 related items for PubMed ID: 31683224

  • 1. The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values.
    Holman BWB, Alvarenga TIRC, Hopkins DL.
    Meat Sci; 2020 Mar; 161():107959. PubMed ID: 31683224
    [Abstract] [Full Text] [Related]

  • 2. EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals.
    Kaić A, Janječić Z, Žanetić A, Kelava Ugarković N, Potočnik K.
    Animals (Basel); 2021 Apr 12; 11(4):. PubMed ID: 33921284
    [Abstract] [Full Text] [Related]

  • 3. Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat.
    Kaić A, Janječić Z, Golub K, Potočnik K.
    Animals (Basel); 2023 Mar 14; 13(6):. PubMed ID: 36978595
    [Abstract] [Full Text] [Related]

  • 4. Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs.
    Otto G, Roehe R, Looft H, Thoelking L, Henning M, Plastow GS, Kalm E.
    Meat Sci; 2006 Apr 14; 72(4):680-7. PubMed ID: 22061880
    [Abstract] [Full Text] [Related]

  • 5. 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 14; 96(2 Pt A):971-6. PubMed ID: 24225387
    [Abstract] [Full Text] [Related]

  • 6. Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.
    Warner RD, Kearney G, Hopkins DL, Jacob RH.
    Meat Sci; 2017 Jul 14; 129():28-37. PubMed ID: 28235693
    [Abstract] [Full Text] [Related]

  • 7. Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs.
    Otto G, Roehe R, Looft H, Thoelking L, Kalm E.
    Meat Sci; 2004 Nov 14; 68(3):401-9. PubMed ID: 22062408
    [Abstract] [Full Text] [Related]

  • 8. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study.
    Holman BWB, Kerr MJ, Refshauge G, Diffey SM, Hayes RC, Newell MT, Hopkins DL.
    Meat Sci; 2021 Jun 14; 176():108473. PubMed ID: 33647631
    [Abstract] [Full Text] [Related]

  • 9. The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne.
    Holman BWB, Hayes RC, Newell MT, Refshauge G, McGrath SR, Fowler SM, Shanley AR, Hopkins DL.
    Meat Sci; 2021 Oct 14; 180():108564. PubMed ID: 34058478
    [Abstract] [Full Text] [Related]

  • 10. Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights.
    Logan BG, Bush RD, Biffin TE, Hopkins DL, Smith MA.
    Meat Sci; 2019 May 14; 151():1-3. PubMed ID: 30658163
    [Abstract] [Full Text] [Related]

  • 11. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
    Pinheiro RSB, Francisco CL, Lino DM, Borba H.
    Meat Sci; 2019 Feb 14; 148():72-78. PubMed ID: 30317012
    [Abstract] [Full Text] [Related]

  • 12. Effect of extended aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles.
    Colle MJ, Doumit ME.
    Meat Sci; 2017 Sep 14; 131():142-145. PubMed ID: 28527364
    [Abstract] [Full Text] [Related]

  • 13. Genetic variation in colour stability traits of lamb cuts under two packaging systems.
    Mortimer SI, Jacob RH, Kearney G, Hopkins DL, Warner RD.
    Meat Sci; 2019 Nov 14; 157():107870. PubMed ID: 31252375
    [Abstract] [Full Text] [Related]

  • 14. Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortem.
    Craigie CR, Johnson PL, Shorten PR, Charteris A, Maclennan G, Tate ML, Agnew MP, Taukiri KR, Stuart AD, Reis MM.
    Meat Sci; 2017 Oct 14; 132():19-28. PubMed ID: 28551294
    [Abstract] [Full Text] [Related]

  • 15. Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy.
    Andersen PV, Afseth NK, Gjerlaug-Enger E, Wold JP.
    Meat Sci; 2021 Feb 14; 172():108357. PubMed ID: 33130356
    [Abstract] [Full Text] [Related]

  • 16. Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management.
    Agbeniga B, Webb EC.
    Food Res Int; 2018 Mar 14; 105():793-800. PubMed ID: 29433275
    [Abstract] [Full Text] [Related]

  • 17. Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability.
    Hunt MC, Schoenbeck JJ, Yancey EJ, Dikeman ME, Loughin TM, Addis PB.
    J Anim Sci; 2003 Mar 14; 81(3):669-75. PubMed ID: 12661647
    [Abstract] [Full Text] [Related]

  • 18. Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).
    Holman BW, Ponnampalam EN, van de Ven RJ, Kerr MG, Hopkins DL.
    Meat Sci; 2015 Feb 14; 100():202-8. PubMed ID: 25460126
    [Abstract] [Full Text] [Related]

  • 19. Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork.
    Zequan X, Yonggang S, Heng X, Yaodong W, Xin M, Dan L, Li Z, Tingting D, Zirong W.
    Meat Sci; 2022 Dec 14; 194():108962. PubMed ID: 36126390
    [Abstract] [Full Text] [Related]

  • 20. Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton.
    Kaić A, Kasap A, Širić I, Mioč B.
    Arch Anim Breed; 2020 Dec 14; 63(2):277-281. PubMed ID: 32953973
    [Abstract] [Full Text] [Related]

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