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]
2. Determining the optimum beef longissimus muscle size for retail consumers.
Sweeter KK; Wulf DM; Maddock RJ
J Anim Sci; 2005 Nov; 83(11):2598-604. PubMed ID: 16230657
[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]
17. Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
Goodson KJ; Morgan WW; Reagan JO; Gwartney BL; Courington SM; Wise JW; Savell JW
J Anim Sci; 2002 Feb; 80(2):401-8. PubMed ID: 11881929
[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]
20. Consumer acceptance of calcium chloride-marinated top loin steaks.
Carr MA; Crockett KL; Ramsey CB; Miller MF
J Anim Sci; 2004 May; 82(5):1471-4. PubMed ID: 15144088
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
