Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters |
Ryu, Youn-Chul
(Division of Food Science, College of Life and Environmental Sciences, Korea University)
Choi, Young-Min (Division of Food Science, College of Life and Environmental Sciences, Korea University) Kim, Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University) |
1 |
The use of muscle protein: Interaction between the myofibrillar proteins and sarcoplasmic compounds
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2 |
Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters
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DOI |
3 |
Influence of the time of year on the incidence of PSE and DFD in Irish pig meat
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DOI |
4 |
Proteomics approach in meat science: A model study for hunter <TEX>$L^*$</TEX> value and drip loss
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5 |
Muscle fibre type and meat quality
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6 |
Electrophoretic separation of bovine muscle myosin heavy chain isofonns
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DOI |
7 |
Three myosin adenosine triphosphatase system: the nature of their pH liability and sulphydryl dependence
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DOI ScienceOn |
8 |
Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle
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9 |
Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle
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DOI |
10 |
How to measure the water-holding capacity of meat? Recommendation of standardized methods;Evaluation and Control of Meat Quality in Pigs
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11 |
A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle
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DOI |
12 |
The relationships between initial pH, reflectance and exudation in pig muscle
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DOI |
13 |
Control of postmortem pH decrease in pig muscles: experimental design and testing of animal models
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14 |
Early postmortem electrical stimulation simulates PSE pork development
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DOI |
15 |
Abnormal ryanodine receptor channels in malignant hyperthermia
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16 |
Electrophoretic separation of bovine muscle myosin heavy chain isoforms
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DOI |
17 |
Skeletal muscle fibres as factors for pork quality
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DOI ScienceOn |
18 |
Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modem pigs
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DOI |
19 |
The effects of selection of pigs on growth rate vs leanness on histochemical characteristics of different muscles
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