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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

416 related articles for article (PubMed ID: 15144084)

  • 1. 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]  

  • 2. Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers.
    Brooks JC; Claus HC; Dikeman ME; Shook J; Hilton GG; Lawrence TE; Mehaffey JM; Johnson BJ; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Miller MF
    J Anim Sci; 2009 Nov; 87(11):3764-9. PubMed ID: 19648496
    [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. 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]  

  • 5. 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]  

  • 6. Palatability of beef chuck, loin, and round muscles from three USDA quality grades.
    Nyquist KM; O'Quinn TG; Drey LN; Lucherk LW; Brooks JC; Miller MF; Legako JF
    J Anim Sci; 2018 Sep; 96(10):4276-4292. PubMed ID: 30247687
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups.
    Wyle AM; Vote DJ; Roeber DL; Cannell RC; Belk KE; Scanga JA; Goldberg M; Tatum JD; Smith GC
    J Anim Sci; 2003 Feb; 81(2):441-8. PubMed ID: 12643488
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Warner-Bratzler and slice shear force measurements of 3 beef muscles in response to various aging periods after trenbolone acetate and estradiol implants and zilpaterol hydrochloride supplementation of finishing beef steers.
    Garmyn AJ; Knobel SM; Spivey KS; Hightower LF; Brooks JC; Johnson BJ; Parr SL; Rathmann RJ; Starkey JD; Yates DA; Hodgen JM; Hutcheson JP; Miller MF
    J Anim Sci; 2011 Nov; 89(11):3783-91. PubMed ID: 21680791
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aging implications on fresh muscle traits of Certified Angus Beef steaks.
    Adcock LA; Sawyer JT; Lambert BD; Jones TN; Ball JJ; Wyatt RP; Jackson J
    J Anim Sci; 2015 Dec; 93(12):5863-72. PubMed ID: 26641197
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 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. 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]  

  • 16. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
    Dikeman ME; Hunt MC; Addist PB; Schoenbeck HJ; Pullen M; Katsanidis E; Yancey EJ
    J Anim Sci; 2003 Jan; 81(1):156-66. PubMed ID: 12597386
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.
    Platter WJ; Tatum JD; Belk KE; Koontz SR; Chapman PL; Smith GC
    J Anim Sci; 2005 Apr; 83(4):890-9. PubMed ID: 15753345
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks.
    Timm RR; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Boyer JE; Marsden JL
    J Anim Sci; 2003 Jul; 81(7):1721-7. PubMed ID: 12854808
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module.
    Vote DJ; Belk KE; Tatum JD; Scanga JA; Smith GC
    J Anim Sci; 2003 Feb; 81(2):457-65. PubMed ID: 12643490
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.