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Items: 1 to 20 of 99

1.

Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses.

Wiley EL, Reagan JO, Abu-Baker A, Carpenter JA, Reynolds AE, Miller MF.

Meat Sci. 1988;24(2):133-41. doi: 10.1016/0309-1740(88)90054-X.

PMID:
22055886
2.

Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatability.

Jones SD, Greer GG, Jeremiah LE, Murray AC, Robertson WM.

Meat Sci. 1991;29(1):1-16. doi: 10.1016/0309-1740(91)90018-L.

PMID:
22060967
3.

Accelerated chilling of carcasses to improve pork quality.

Springer MP, Carr MA, Ramsey CB, Miller MF.

J Anim Sci. 2003 Jun;81(6):1464-72.

PMID:
12817494
4.

Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef.

Griffin CL, Shackelford SD, Stiffler DM, Smith GC, Savell JW, Brasington CF.

Meat Sci. 1992;31(3):279-86. doi: 10.1016/0309-1740(92)90058-C.

PMID:
22059629
5.

Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123.

Overholt MF, Arkfeld EK, Bryan EE, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD.

J Anim Sci. 2019 May 30;97(6):2441-2449. doi: 10.1093/jas/skz131.

PMID:
30985876
6.

Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh pork.

Channon HA, Baud SR, Kerr MG, Walker PJ.

Meat Sci. 2003 Dec;65(4):1315-24. doi: 10.1016/S0309-1740(03)00052-4.

PMID:
22063775
7.

Immersion chilling of hot cut, vacuum packed pork primals.

Brown T, Gigiel AJ, Veronica M, Swain L, Higgins JA.

Meat Sci. 1988;22(3):173-88. doi: 10.1016/0309-1740(88)90045-9.

PMID:
22055302
8.

Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boning.

van Laack RL, Smulders FJ.

Meat Sci. 1990;28(3):211-21. doi: 10.1016/0309-1740(90)90005-Q.

PMID:
22055575
9.

Electrical stimulation and ultra-rapid chilling of pork.

Gigiel AJ, James SJ.

Meat Sci. 1984;11(1):1-12. doi: 10.1016/0309-1740(84)90013-5.

PMID:
22054682
10.

Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles.

Desmond EM, Kenny TA.

Meat Sci. 2005 Mar;69(3):425-31. doi: 10.1016/j.meatsci.2004.10.001.

PMID:
22062980
11.

The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality.

Jones SD, Jeremiah LE, Robertson WM.

Meat Sci. 1993;34(3):351-62. doi: 10.1016/0309-1740(93)90083-T.

PMID:
22060743
12.

Stepwise chilling: tender pork without compromising water-holding capacity.

Rosenvold K, Borup U, Therkildsen M.

J Anim Sci. 2010 May;88(5):1830-41. doi: 10.2527/jas.2009-2468. Epub 2010 Jan 29.

PMID:
20118418
13.

Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.

Boler DD, Holmer SF, Duncan DA, Carr SN, Ritter MJ, Stites CR, Petry DB, Hinson RB, Allee GL, McKeith FK, Killefer J.

J Anim Sci. 2011 Jan;89(1):210-20. doi: 10.2527/jas.2010-3041. Epub 2010 Sep 3.

PMID:
20817858
14.
15.

Quality, palatability and weight loss of pork as affected by electrical stimulation.

Johnson DD, Savell JW, Weatherspoon L, Smith GC.

Meat Sci. 1982 Jul;7(1):43-50. doi: 10.1016/0309-1740(82)90097-3.

PMID:
22055068
16.

Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls.

Li CB, Chen YJ, Xu XL, Huang M, Hu TJ, Zhou GH.

Meat Sci. 2010 Apr 22;72(1):9-17. [Epub ahead of print]

PMID:
20416844
17.

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.

Zhuang H, Savage EM, Smith DP, Berrang ME.

Poult Sci. 2009 Jun;88(6):1282-91. doi: 10.3382/ps.2008-00325.

PMID:
19439641
18.

Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics.

Bowling RA, Dutson TR, Smith GC, Savell JW.

Meat Sci. 1987;21(1):67-72. doi: 10.1016/0309-1740(87)90042-8.

PMID:
22054694
19.

Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls.

Savell JW, McKeith FK, Murphey CE, Smith GC, Carpenter ZL.

Meat Sci. 1982 Feb;6(2):97-109. doi: 10.1016/0309-1740(82)90020-1.

PMID:
22054791
20.

Should electrical stimulation be applied when cold shortening is not a risk?

Strydom PE, Frylinck L, Smith MF.

Meat Sci. 2005 Aug;70(4):733-42. doi: 10.1016/j.meatsci.2005.03.010. Epub 2005 Apr 22.

PMID:
22063900

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