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Journal Abstract Search

123 related items for PubMed ID: 33130356

  • 1. 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; 172():108357. PubMed ID: 33130356
    [Abstract] [Full Text] [Related]

  • 2. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy.
    Andersen PV, Wold JP, Gjerlaug-Enger E, Veiseth-Kent E.
    Meat Sci; 2018 Nov; 145():94-100. PubMed ID: 29940404
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  • 4. Meat quality in the Danish pig population anno 2018.
    Aaslyng MD, Hviid M.
    Meat Sci; 2020 May; 163():108034. PubMed ID: 31951923
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  • 5. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics.
    Cama-Moncunill R, Cafferky J, Augier C, Sweeney T, Allen P, Ferragina A, Sullivan C, Cromie A, Hamill RM.
    Meat Sci; 2020 Sep; 167():108157. PubMed ID: 32361332
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  • 7. Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions.
    Kapper C, Klont RE, Verdonk JM, Williams PC, Urlings HA.
    Meat Sci; 2012 Jul; 91(3):300-5. PubMed ID: 22405914
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  • 9. Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum.
    Fowler SM, Schmidt H, van de Ven R, Wynn P, Hopkins DL.
    Meat Sci; 2014 Dec; 98(4):652-6. PubMed ID: 25089790
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  • 10. 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
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  • 11. Determination of omega-6 and omega-3 fatty acids in pork adipose tissue with nondestructive Raman and fourier transform infrared spectroscopy.
    Olsen EF, Rukke EO, Egelandsdal B, Isaksson T.
    Appl Spectrosc; 2008 Sep; 62(9):968-74. PubMed ID: 18801235
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  • 12. The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs.
    Xu D, Wang Y, Jiao N, Qiu K, Zhang X, Wang L, Wang L, Yin J.
    Meat Sci; 2020 May; 163():108074. PubMed ID: 32036285
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  • 13. 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; 68(3):401-9. PubMed ID: 22062408
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  • 14. [Extending Hyperspectral Detecting Model of pH in Fresh Pork to New Breeds].
    Liu J, Li XY, Jin R, Xu SM, Ku J.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Jul; 35(7):1973-9. PubMed ID: 26717762
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  • 16. Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity.
    Yang B, Chen T, Li H, Li Y, Yang R.
    Meat Sci; 2021 Jun; 176():108472. PubMed ID: 33667879
    [Abstract] [Full Text] [Related]

  • 17. Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging.
    He HJ, Wu D, Sun DW.
    Food Chem; 2014 Aug 01; 156():394-401. PubMed ID: 24629986
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 96(2 Pt A):971-6. PubMed ID: 24225387
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  • 19. Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy.
    Fowler SM, Schmidt H, van de Ven R, Wynn P, Hopkins DL.
    Meat Sci; 2014 Aug 01; 97(4):597-601. PubMed ID: 24785653
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  • 20. 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]

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