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| The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time | | Meat science |
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| EFFECTS OF pH VALUES AND FAT CONTENT ON SODIUM CHLORIDE DIFFUSION RATE IN PORK | | Journal of food processing and preservation |
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| Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams | | Meat science |
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| Technological and sensory pork quality in relation to muscle and drip loss protein profiles | | European food research and technology |
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| Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat | | Meat science |
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| The colour of the adductor muscle as a predictor of pork quality in the loin | | Meat science |
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| Effects of mid-summer transport duration on pre- and post-slaughter performance and pork quality in Mexico | | Meat science |
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| Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin | | Meat science |
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| Early Post-mortem AMP-Activated Protein Kinase (AMPK) Activation Leads to Phosphofructokinase-2 and -1 (PFK-2 and PFK-1) Phosphorylation and the Development of Pale, Soft, and Exudative (PSE) Conditions in Porcine Longissimus Muscle | | Journal of agricultural and food chemistry |
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| Does it look cooked? A review of factors that influence cooked meat color | | Journal of food science |
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| Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage | | Meat science |
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| Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality | | Meat science |
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| Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study | | Journal of agricultural and food chemistry |
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| The effects of handling and group size on welfare of pigs in lairage and their influence on stomach weight, carcass microbial contamination and meat quality | | Canadian journal of animal science |
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| Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism | | Meat science |
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| Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality | | Meat science |
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| Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey | | Meat science |
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| Compound C, an inhibitor of AMP-activated protein kinase, inhibits glycolysis in mouse longissimus dorsi postmortem | | Meat science |
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| Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat | | Meat science |
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| Reassessing the principles of electrical stimulation | | Meat science |
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| How pH causes paleness or darkness in chicken breast meat | | Meat science |
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