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.
197 related articles for article (PubMed ID: 11831505)
1. Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck. Reuter BJ; Wulf DM; Shanks BC; Maddock RJ J Anim Sci; 2002 Jan; 80(1):101-7. PubMed ID: 11831505 [TBL] [Abstract][Full Text] [Related]
3. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes. Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055 [TBL] [Abstract][Full Text] [Related]
4. Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories. Price DM; Hilton GG; VanOverbeke DL; Morgan JB J Anim Sci; 2008 Feb; 86(2):413-8. PubMed ID: 17965325 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. Intramuscular tenderness variation within four muscles of the beef chuck. Searls GA; Maddock RJ; Wulf DM J Anim Sci; 2005 Dec; 83(12):2835-42. PubMed ID: 16282622 [TBL] [Abstract][Full Text] [Related]
7. National beef tenderness survey. Morgan JB; Savell JW; Hale DS; Miller RK; Griffin DB; Cross HR; Shackelford SD J Anim Sci; 1991 Aug; 69(8):3274-83. PubMed ID: 1894563 [TBL] [Abstract][Full Text] [Related]
8. Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers. Hilton GG; Montgomery JL; Krehbiel CR; Yates DA; Hutcheson JP; Nichols WT; Streeter MN; Blanton JR; Miller MF J Anim Sci; 2009 Apr; 87(4):1394-406. PubMed ID: 19028853 [TBL] [Abstract][Full Text] [Related]
9. Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. Kukowski AC; Maddock RJ; Wulf DM; Fausti SW; Taylor GL J Anim Sci; 2005 Nov; 83(11):2605-10. PubMed ID: 16230658 [TBL] [Abstract][Full Text] [Related]
10. National Beef Tenderness Survey-1998. Brooks JC; Belew JB; Griffin DB; Gwartney BL; Hale DS; Henning WR; Johnson DD; Morgan JB; Parrish FC; Reagan JO; Savell JW J Anim Sci; 2000 Jul; 78(7):1852-60. PubMed ID: 10907827 [TBL] [Abstract][Full Text] [Related]
11. Effect of vitamin D, zilpaterol hydrochloride supplementation, and postmortem aging on shear force measurements of three muscles in finishing beef steers. Knobel-Graves SM; Brooks JC; Johnson BJ; Starkey JD; Beckett JL; Hodgen JM; Hutcheson JP; Streeter MN; Thomas CL; Rathmann RJ; Garmyn AJ; Miller MF J Anim Sci; 2016 Jun; 94(6):2637-47. PubMed ID: 27285939 [TBL] [Abstract][Full Text] [Related]
12. Evaluating consumer acceptability of various muscles from the beef chuck and rib. Kukowski AC; Maddock RJ; Wulf DM J Anim Sci; 2004 Feb; 82(2):521-5. PubMed ID: 14974551 [TBL] [Abstract][Full Text] [Related]
13. Beef longissimus slice shear force measurement among steak locations and institutions. Wheeler TL; Shackelford SD; Koohmaraie M J Anim Sci; 2007 Sep; 85(9):2283-9. PubMed ID: 17526673 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. Emerson MR; Woerner DR; Belk KE; Tatum JD J Anim Sci; 2013 Feb; 91(2):1024-34. PubMed ID: 23148250 [TBL] [Abstract][Full Text] [Related]
16. 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]
18. 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]
19. Mapping intramuscular tenderness variation in four major muscles of the beef round. Reuter BJ; Wulf DM; Maddock RJ J Anim Sci; 2002 Oct; 80(10):2594-9. PubMed ID: 12413081 [TBL] [Abstract][Full Text] [Related]