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Items: 29

1.

High glycolytic potential does not predict low ultimate pH in pork.

Scheffler TL, Scheffler JM, Kasten SC, Sosnicki AA, Gerrard DE.

Meat Sci. 2013 Sep;95(1):85-91. doi: 10.1016/j.meatsci.2013.04.013. Epub 2013 Apr 22.

2.

The impact of feeding diets of high or low energy concentration on carcass measurements and the weight of primal and subprimal lean cuts.

Schinckel AP, Einstein ME, Jungst S, Matthews JO, Fields B, Booher C, Dreadin T, Fralick C, Tabor S, Sosnicki A, Wilson E, Boyd RD.

Asian-Australas J Anim Sci. 2012 Apr;25(4):531-40. doi: 10.5713/ajas.2011.11215.

3.

The effects of pre-slaughter pig management from the farm to the processing plant on pork quality.

Edwards LN, Grandin T, Engle TE, Ritter MJ, Sosnicki AA, Carlson BA, Anderson DB.

Meat Sci. 2010 Dec;86(4):938-44. doi: 10.1016/j.meatsci.2010.07.020. Epub 2010 Jul 29.

PMID:
20728282
4.

Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handling.

Edwards LN, Grandin T, Engle TE, Porter SP, Ritter MJ, Sosnicki AA, Anderson DB.

Meat Sci. 2010 Oct;86(2):384-90. doi: 10.1016/j.meatsci.2010.05.022. Epub 2010 May 26.

PMID:
20566249
5.

The support of meat value chains by genetic technologies.

Sosnicki AA, Newman S.

Meat Sci. 2010 Sep;86(1):129-37. doi: 10.1016/j.meatsci.2010.04.034. Epub 2010 Apr 29. Review.

PMID:
20510526
6.

Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines.

Gil M, Delday MI, Gispert M, I Furnols MF, Maltin CM, Plastow GS, Klont R, Sosnicki AA, Carrión D.

Meat Sci. 2008 Nov;80(3):927-33. doi: 10.1016/j.meatsci.2008.04.016. Epub 2008 Apr 23.

PMID:
22063619
7.

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.

Barbut S, Sosnicki AA, Lonergan SM, Knapp T, Ciobanu DC, Gatcliffe LJ, Huff-Lonergan E, Wilson EW.

Meat Sci. 2008 May;79(1):46-63. doi: 10.1016/j.meatsci.2007.07.031. Epub 2007 Aug 7.

PMID:
22062597
8.

Relationships between carcass quality parameters and genetic types.

Gispert M, Font I Furnols M, Gil M, Velarde A, Diestre A, Carrión D, Sosnicki AA, Plastow GS.

Meat Sci. 2007 Nov;77(3):397-404. doi: 10.1016/j.meatsci.2007.04.006. Epub 2007 Apr 27.

PMID:
22061793
9.

Quality pork genes and meat production.

Plastow GS, Carrión D, Gil M, García-Regueiro JA, I Furnols MF, Gispert M, Oliver MA, Velarde A, Guàrdia MD, Hortós M, Rius MA, Sárraga C, Díaz I, Valero A, Sosnicki A, Klont R, Dornan S, Wilkinson JM, Evans G, Sargent C, Davey G, Connolly D, Houeix B, Maltin CM, Hayes HE, Anandavijayan V, Foury A, Geverink N, Cairns M, Tilley RE, Mormède P, Blott SC.

Meat Sci. 2005 Jul;70(3):409-21.

PMID:
22063741
10.

The relationship between pig genetics, myosin heavy chain I, biochemical traits and quality of M. longissimus thoracis.

Gil M, Oliver MÀ, Gispert M, Diestre A, Sosnicki AA, Lacoste A, Carrión D.

Meat Sci. 2003 Nov;65(3):1063-70. doi: 10.1016/S0309-1740(02)00324-8.

PMID:
22063689
11.

The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops.

Brewer MS, Jensen J, Sosnicki AA, Fields B, Wilson E, McKeith FK.

Meat Sci. 2002 Jul;61(3):249-56.

PMID:
22060847
12.

Relationship between muscle growth and poultry meat quality.

Dransfield E, Sosnicki AA.

Poult Sci. 1999 May;78(5):743-6.

PMID:
10228972
13.

The role of major genes and DNA technology in selection for meat quality in pigs.

de Vries AG, Sosnicki A, Garnier JP, Plastow GS.

Meat Sci. 1998;49S1:S245-55.

PMID:
22060715
14.

Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys.

Pietrzak M, Greaser ML, Sosnicki AA.

J Anim Sci. 1997 Aug;75(8):2106-16.

PMID:
9263058
15.
17.

Histopathological and ultrastructural alterations of turkey skeletal muscle.

Sosnicki AA, Cassens RG, Vimini RJ, Greaser ML.

Poult Sci. 1991 Feb;70(2):349-57.

PMID:
2027840
18.

Distribution of capillaries in normal and ischemic turkey skeletal muscle.

Sosnicki AA, Cassens RG, Vimini RJ, Greaser ML.

Poult Sci. 1991 Feb;70(2):343-8.

PMID:
2027839
19.

Myofilament overlap in swimming carp. II. Sarcomere length changes during swimming.

Rome LC, Sosnicki AA.

Am J Physiol. 1991 Feb;260(2 Pt 1):C289-96.

PMID:
1996612
20.

Myofilament overlap in swimming carp. I. Myofilament lengths of red and white muscle.

Sosnicki AA, Loesser KE, Rome LC.

Am J Physiol. 1991 Feb;260(2 Pt 1):C283-8.

PMID:
1996611
22.

The influence of temperature on mechanics of red muscle in carp.

Rome LC, Sosnicki AA.

J Physiol. 1990 Aug;427:151-69.

23.

Histochemical and molecular determination of fiber types in chemically skinned single equine skeletal muscle fibers.

Sosnicki AA, Lutz GJ, Rome LC, Goble DO.

J Histochem Cytochem. 1989 Nov;37(11):1731-8.

PMID:
2530270
24.

Incidence of microscopically detectable degenerative characteristics in skeletal muscle of turkey.

Sosnicki A, Cassens RG, McIntyre DR, Vimini RJ, Greaser ML.

Br Poult Sci. 1989 Mar;30(1):69-80.

PMID:
2525947
26.

Metachromatic procedure for fiber typing in chicken skeletal muscle.

Sosnicki A, Cassens RG.

Poult Sci. 1988 Jun;67(6):982-5.

PMID:
2457899
27.

Structural alterations in oedematous and apparently normal skeletal muscle of domestic turkey.

Sosnicki A, Cassens RG, McIntyre DR, Vimini RG.

Avian Pathol. 1988;17(4):775-91.

PMID:
18766740
29.

[Histological characteristics of stress-induced myopathy of the musculus longissimus dorsi in swine].

Sośnicki A.

Patol Pol. 1985 Jul-Sep;36(3):302-20. Polish. No abstract available.

PMID:
3835514

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