These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
84 related articles for article (PubMed ID: 10719580)
1. Consumer preference optimization of scallopini made from boneless, skinless chicken thighs. Elsner RJ; McWatters KH; Resurreccion AV Int J Food Sci Nutr; 1999 Nov; 50(6):399-405. PubMed ID: 10719580 [TBL] [Abstract][Full Text] [Related]
2. Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging. Elsner RJ; McWatters KH; Resurreccion AV Poult Sci; 1998 Aug; 77(8):1241-52. PubMed ID: 9706096 [TBL] [Abstract][Full Text] [Related]
11. Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles. Szerman N; Gonzalez CB; Sancho AM; Grigioni G; Carduza F; Vaudagna SR Meat Sci; 2012 Mar; 90(3):701-10. PubMed ID: 22112522 [TBL] [Abstract][Full Text] [Related]
12. Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat. Capita R; Alonso-Calleja C; Sierra M; Moreno B; Del Camino García-Fernández M Meat Sci; 2000 Aug; 55(4):471-4. PubMed ID: 22061580 [TBL] [Abstract][Full Text] [Related]
13. Implant strategies during feeding: impact on carcass grades and consumer acceptability. Roeber DL; Cannell RC; Belk KE; Miller RK; Tatum JD; Smith GC J Anim Sci; 2000 Jul; 78(7):1867-74. PubMed ID: 10907829 [TBL] [Abstract][Full Text] [Related]
14. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. Platter WJ; Tatum JD; Belk KE; Chapman PL; Scanga JA; Smith GC J Anim Sci; 2003 Nov; 81(11):2741-50. PubMed ID: 14601877 [TBL] [Abstract][Full Text] [Related]
15. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. Vote DJ; Platter WJ; Tatum JD; Schmidt GR; Belk KE; Smith GC; Speer NC J Anim Sci; 2000 Apr; 78(4):952-7. PubMed ID: 10784185 [TBL] [Abstract][Full Text] [Related]
16. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955 [TBL] [Abstract][Full Text] [Related]
17. Enhancement technology improves palatability of normal and callipyge lambs. Everts AK; Wulf DM; Wheeler TL; Everts AJ; Weaver AD; Daniel JA J Anim Sci; 2010 Dec; 88(12):4026-36. PubMed ID: 20675603 [TBL] [Abstract][Full Text] [Related]
18. Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling. Klehm BJ; King DA; Dilger AC; Shackelford SD; Boler DD J Anim Sci; 2018 May; 96(5):1736-1744. PubMed ID: 29509888 [TBL] [Abstract][Full Text] [Related]
19. Consumer preferences and willingness to pay for value-added chicken product attributes. Martínez Michel L; Anders S; Wismer WV J Food Sci; 2011 Oct; 76(8):S469-77. PubMed ID: 22417604 [TBL] [Abstract][Full Text] [Related]
20. Analysis of the factors creating consumer attributes of roasted beef steaks. Guzek D; Głąbska D; Gutkowska K; Wierzbicki J; Woźniak A; Wierzbicka A Anim Sci J; 2015 Mar; 86(3):333-9. PubMed ID: 25292290 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]