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How is the instrumental color of meat measured?

Meat science, 2011-09, Vol.89 (1), p.1-5

2011

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Treatment response with mepolizumab in severe eosinophilic asthma patients with previous omalizumab treatment

Allergy (Copenhagen), 2016-09, Vol.71 (9), p.1335-1344

2016

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Efficacy of Salmeterol Xinafoate in the Treatment of COPD

Chest, 1999-04, Vol.115 (4), p.957-965

1999

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Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Meat science, 2011-05, Vol.88 (1), p.1-7

2011

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Compositional and instrumental firmness variations within fresh pork bellies

Meat science, 2011-07, Vol.88 (3), p.472-480

2011

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Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

Meat science, 2010-07, Vol.85 (3), p.487-492

2010

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Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Meat science, 2012-06, Vol.91 (2), p.131-136

2012

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Comparison of inhaled salmeterol and oral zafirlukast in patients with asthma

Journal of allergy and clinical immunology, 1999-06, Vol.103 (6), p.1075-1080

1999

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Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef

Journal of animal science, 2011-12, Vol.89 (12), p.4207

2011

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Evaluating treatment response to mepolizumab in patients with severe CRSwNP

Rhinology, 2023-01, Vol.61 (2), p.108

2023

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Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions

Journal of animal science, 2009-04, Vol.87 (4), p.1441

2009

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Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

Meat science, 2009-10, Vol.83 (2), p.263-270

2009

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Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil

Journal of animal science, 2011-09, Vol.89 (9), p.2878

2011

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Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat

Journal of animal science, 2009-04, Vol.87 (4), p.1423

2009

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S51 Characterisation of exacerbations of severe eosinophilic asthma on mepolizumab compared to placebo

Thorax, 2019-12, Vol.74 (Suppl 2), p.A35

2019

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Instrumental reflectance values of fresh pork are dependant on aperture size

Meat science, 2008-08, Vol.79 (4), p.734-739

2008

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Influence of wet-aging on bloom development in the longissimus thoracis

Meat science, 2008-11, Vol.80 (3), p.703-707

2008

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Cooked color of precooked ground beef patties manufactured with mature bull trimmings

Meat science, 2019-02, Vol.148, p.41-49

2019

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Effects of reducing dietary crude protein levels and replacement with crystalline amino acids on growth performance, carcass composition, and fresh pork quality of finishing pigs fed ractopamine hydrochloride

Journal of animal science, 2017-11, Vol.95 (11), p.4971-4985

2017

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Application of tension to prerigor goat carcasses to improve cooked meat tenderness

Meat science, 2019-01, Vol.147, p.1-5

2019

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Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

Journal of animal science, 2016-10, Vol.94 (10), p.4434-4446

2016

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Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1

Journal of animal science, 2009-04, Vol.87 (4), p.1423-1440

2009

Volltextzugriff (PDF)

Lack of Subsensitivity to Albuterol After Treatment with Salmeterol in Patients with Asthma

American journal of respiratory and critical care medicine, 1999-05, Vol.159 (5), p.1556-1561

1999

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Mepolizumab or Placebo for Eosinophilic Granulomatosis with Polyangiitis

The New England journal of medicine, 2017-05, Vol.376 (20), p.1921-1932

2017

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Salmeterol vs theophylline: sleep and Efficacy outcomes in patients with nocturnal asthma

Chest, 1999-06, Vol.115 (6), p.1525-1532

1999

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How is the instrumental color of meat measured?

Treatment response with mepolizumab in severe eosinophilic asthma patients with previous omalizumab treatment

Efficacy of Salmeterol Xinafoate in the Treatment of COPD

Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Compositional and instrumental firmness variations within fresh pork bellies

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Comparison of inhaled salmeterol and oral zafirlukast in patients with asthma

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef

Evaluating treatment response to mepolizumab in patients with severe CRSwNP

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat

S51 Characterisation of exacerbations of severe eosinophilic asthma on mepolizumab compared to placebo

Instrumental reflectance values of fresh pork are dependant on aperture size

Influence of wet-aging on bloom development in the longissimus thoracis

Cooked color of precooked ground beef patties manufactured with mature bull trimmings

Effects of reducing dietary crude protein levels and replacement with crystalline amino acids on growth performance, carcass composition, and fresh pork quality of finishing pigs fed ractopamine hydrochloride

Application of tension to prerigor goat carcasses to improve cooked meat tenderness

Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1

Lack of Subsensitivity to Albuterol After Treatment with Salmeterol in Patients with Asthma

Mepolizumab or Placebo for Eosinophilic Granulomatosis with Polyangiitis

Salmeterol vs theophylline: sleep and Efficacy outcomes in patients with nocturnal asthma

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