346 related articles for article (PubMed ID: 11063309)
1. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2000 Nov; 78(11):2856-61. PubMed ID: 11063309
[TBL] [Abstract][Full Text] [Related]
2. The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris.
Wheeler TL; Shackelford SD; Casas E; Cundiff LV; Koohmaraie M
J Anim Sci; 2001 Dec; 79(12):3069-74. PubMed ID: 11811461
[TBL] [Abstract][Full Text] [Related]
3. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.
Wulf DM; Emnett RS; Leheska JM; Moeller SJ
J Anim Sci; 2002 Jul; 80(7):1895-903. PubMed ID: 12162657
[TBL] [Abstract][Full Text] [Related]
4. Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 1999 Apr; 77(4):882-8. PubMed ID: 10328352
[TBL] [Abstract][Full Text] [Related]
5. Characterization of certified Angus beef steaks from the round, loin, and chuck.
Nelson JL; Dolezal HG; Ray FK; Morgan JB
J Anim Sci; 2004 May; 82(5):1437-44. PubMed ID: 15144084
[TBL] [Abstract][Full Text] [Related]
6. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 1999 Feb; 77(2):400-7. PubMed ID: 10100669
[TBL] [Abstract][Full Text] [Related]
7. Variation in palatability and biochemical traits within and among eleven beef muscles.
Rhee MS; Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2004 Feb; 82(2):534-50. PubMed ID: 14974553
[TBL] [Abstract][Full Text] [Related]
8. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.
Obuz E; Dikeman ME
Meat Sci; 2003 Nov; 65(3):993-7. PubMed ID: 22063680
[TBL] [Abstract][Full Text] [Related]
9. The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2004 Feb; 82(2):557-62. PubMed ID: 14974555
[TBL] [Abstract][Full Text] [Related]
10. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
[TBL] [Abstract][Full Text] [Related]
11. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.
Shackelford SD; Wheeler TL; Koohmaraie M
J Anim Sci; 1995 Nov; 73(11):3333-40. PubMed ID: 8586592
[TBL] [Abstract][Full Text] [Related]
12. Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles.
King DA; Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2009 Jan; 87(1):275-84. PubMed ID: 18791153
[TBL] [Abstract][Full Text] [Related]
13. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2000 Apr; 78(4):958-65. PubMed ID: 10784186
[TBL] [Abstract][Full Text] [Related]
14. Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers.
Karges K; Brooks JC; Gill DR; Breazile JE; Owens FN; Morgan JB
J Anim Sci; 2001 Nov; 79(11):2844-50. PubMed ID: 11768113
[TBL] [Abstract][Full Text] [Related]
15. Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.
Shanks BC; Wulf DM; Reuter BJ; Maddock RJ
J Anim Sci; 2002 Jan; 80(1):123-8. PubMed ID: 11831509
[TBL] [Abstract][Full Text] [Related]
16. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
Lorenzen CL; Miller RK; Taylors JF; Neely TR; Tatum JD; Wise JW; Buyek MJ; Reagan JO; Savell JW
J Anim Sci; 2003 Jan; 81(1):143-9. PubMed ID: 12597384
[TBL] [Abstract][Full Text] [Related]
17. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
[TBL] [Abstract][Full Text] [Related]
18. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.
Shackelford SD; Wheeler TL; Koohmaraie M
J Anim Sci; 1997 Sep; 75(9):2417-22. PubMed ID: 9303460
[TBL] [Abstract][Full Text] [Related]
19. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
George-Evins CD; Unruh JA; Waylan AT; Marsden JL
J Anim Sci; 2004 Jun; 82(6):1863-7. PubMed ID: 15217015
[TBL] [Abstract][Full Text] [Related]
20. Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.
Wheeler TL; Cundiff LV; Shackelford SD; Koohmaraie M
J Anim Sci; 2004 Apr; 82(4):1177-89. PubMed ID: 15080341
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
