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Journal Abstract Search

181 related items for PubMed ID: 36290215

  • 1. A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.
    Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G.
    Animals (Basel); 2022 Oct 18; 12(20):. PubMed ID: 36290215
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  • 3. Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods.
    Van Oeckel MJ, Warnants N, Boucqué CV.
    Meat Sci; 1999 Dec 18; 53(4):259-67. PubMed ID: 22063468
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  • 6. Technical note: the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods.
    Shanks BC, Wulf DM, Maddock RJ.
    J Anim Sci; 2002 Aug 18; 80(8):2122-5. PubMed ID: 12211381
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  • 7. A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.
    Holman BW, Alvarenga TI, van de Ven RJ, Hopkins DL.
    Meat Sci; 2015 Jul 18; 105():93-5. PubMed ID: 25828163
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  • 11. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.
    Li Z, Warner RD, Ha M.
    Meat Sci; 2023 Jan 18; 195():109000. PubMed ID: 36356483
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  • 12. Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meat.
    Carlucci A, Napolitano F, Girolami A, Monteleone E.
    Meat Sci; 1999 Aug 18; 52(4):391-5. PubMed ID: 22062702
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  • 14. Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum.
    Oltra OR, Farmer LJ, Gordon AW, Moss BW, Birnie J, Devlin DJ, Tolland EL, Tollerton IJ, Beattie AM, Kennedy JT, Farrell D.
    Meat Sci; 2015 Feb 18; 100():97-109. PubMed ID: 25460112
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  • 15. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall.
    Byrne CE, Troy DJ, Buckley DJ.
    Meat Sci; 2000 Jan 18; 54(1):23-34. PubMed ID: 22063708
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  • 17. Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.
    Mickelson MA, Warner RD, Polkinghorne RJ, Seman DL, Crump PM, Claus JR.
    Meat Sci; 2025 Jan 18; 219():109662. PubMed ID: 39293099
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  • 18. Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.
    Shackelford SD, Wheeler TL, Koohmaraie M.
    J Anim Sci; 2004 Jan 18; 82(1):238-41. PubMed ID: 14753367
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  • 19. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics.
    Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM.
    J Proteomics; 2023 Mar 30; 276():104836. PubMed ID: 36764652
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