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PSE meat
Biological Basis for Pale, Soft and Exudative Pork
Update on PSE in Poultry Meat
Quantitative Differential Expression of Alpha and Beta Ryanodine Receptor Genes in PSE (Pale, Soft, Exudative) Meat from Two Chicken Lines: Broiler and Layer
(DFD) Meats: Causes and Measures to Reduce These Incidences - a Mini Review
UNIVERSITY of HELSINKI Department of Food And
(Pale, Soft, Exudative) Broiler Meat in the Production of Mortadella
Regulation of Post-Mortem Glycolysis in Ruminant Muscle
Biochemistry of Lean Muscle Tissue As Related to Water-Holding Capacity Riette L.J.M
The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products
Update on Pse Research*
Identification of New Physiological Parameters for Monitoring Chronic Stress in Growing Pigs: Hair Cortisol and Chromogranin A
Role of AMP-Activated Protein Kinase in the Glycolysis of Postmortem Muscle
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
Porcine Stress Syndrome: Inheritance, Prediction and Performance Characteristics John William Mabry Iowa State University
Critical Points Affecting Fresh Pork Quality Within the Packing Plant
Meena Goswami
Water-Holding Capacity of Fresh Meat Elisabeth Huff-Lonergan, Iowa State University
Mechanisms of Water-Holding Capacity of Meat: the Role of Postmortem Biochemical and Structural Changes
Top View
Handbook of Poultry Science and Technology, Secondary Processing
Thermally Induced Changes in Quality of Chicken Breast Meat Protein
A Comparison of Meat Quality Attributes in Free-Range Bred Pigs Finished in Shed Or Shelter Systems
Denaturation of Myofibrillar and Sarcoplasmic Proteins in Pale, Soft and Exudative-Like Meat: Effects on Water-Holding
Coping with the PSE Syndrome in Poultry Meat
Skeletal Muscle Calcium Channel Ryanodine and the Development of Pale, Soft, and Exudative Meat in Poultry
Impact of Pse and Dfd Meat on Poultry Processing – a Review
Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin Than Genetically Normal PSE Meat in Pigs