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Journal Abstract Search

128 related items for PubMed ID: 33583614

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  • 23. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G, Sujang S, Koohmaraie M.
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
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  • 26. Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years.
    Hitchman S, Loeffen MPF, Reis MM, Craigie CR.
    Meat Sci; 2021 Sep; 179():108492. PubMed ID: 33771427
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  • 27. Predicting pork quality using Vis/NIR spectroscopy.
    Balage JM, da Luz E Silva S, Gomide CA, Bonin Mde N, Figueira AC.
    Meat Sci; 2015 Oct; 108():37-43. PubMed ID: 26021598
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  • 28. Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging.
    Zheng X, Li Y, Wei W, Peng Y.
    Meat Sci; 2019 Mar; 149():55-62. PubMed ID: 30463040
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  • 31. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA, Tolland EL, Kilpatrick DJ, Gault NF.
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
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  • 32. Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy.
    Andueza D, Picard F, Hocquette JF, Listrat A.
    Meat Sci; 2021 Sep; 179():108537. PubMed ID: 34000610
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  • 33. 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; 176():108473. PubMed ID: 33647631
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  • 37. 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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  • 38. Effects of chilling rate on progression of rigor mortis in postmortem lamb meat.
    Yan T, Hou C, Wang Z, Li X, Chen L, Liang C, Xu Y, Zhang D.
    Food Chem; 2022 Mar 30; 373(Pt B):131463. PubMed ID: 34740047
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  • 40. Meat eating and nutritional quality of lambs sired by high and low muscle density rams.
    Thomas EM, Roden JA, Haresign W, Richardson RI, Lambe NR, Clelland N, Gardner GE, Scollan ND.
    Animal; 2021 Mar 30; 15(3):100136. PubMed ID: 33785184
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