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 *

385 related articles for article (PubMed ID: 18211374)

  • 61. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.
    Sitz BM; Calkins CR; Feuz DM; Umberger WJ; Eskridge KM
    J Anim Sci; 2006 May; 84(5):1221-6. PubMed ID: 16612025
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Caspase 3 is not likely involved in the postmortem tenderization of beef muscle.
    Underwood KR; Means WJ; Du M
    J Anim Sci; 2008 Apr; 86(4):960-6. PubMed ID: 18156354
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum.
    Colle MJ; Richard RP; Killinger KM; Bohlscheid JC; Gray AR; Loucks WI; Day RN; Cochran AS; Nasados JA; Doumit ME
    Meat Sci; 2015 Dec; 110():32-9. PubMed ID: 26172241
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
    Lindahl G; Lagerstedt A; Ertbjerg P; Sampels S; Lundström K
    Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Eating quality of "Vitela Tradicional do Montado"-PGI veal and Mertolenga-PDO veal and beef.
    Monteiro AC; Gomes E; Barreto AS; Silva MF; Fontes MA; Bessa RJ; Lemos JP
    Meat Sci; 2013 May; 94(1):63-8. PubMed ID: 23391863
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Estimated genetic parameters for palatability traits of steaks from Brahman cattle.
    Riley DG; Chase CC; Hammond AC; West RL; Johnson DD; Olson TA; Coleman SW
    J Anim Sci; 2003 Jan; 81(1):54-60. PubMed ID: 12597372
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
    Fernández-Dueñas DM; Myers AJ; Scramlin SM; Parks CW; Carr SN; Killefer J; McKeith FK
    J Anim Sci; 2008 Dec; 86(12):3544-50. PubMed ID: 18765853
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Sensory characteristics of meat cooked for prolonged times at low temperature.
    Christensen L; Gunvig A; Tørngren MA; Aaslyng MD; Knøchel S; Christensen M
    Meat Sci; 2012 Feb; 90(2):485-9. PubMed ID: 21985894
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness.
    Smith AM; Harris KB; Haneklaus AN; Savell JW
    Meat Sci; 2011 Oct; 89(2):228-32. PubMed ID: 21663807
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.
    Huffman KL; Miller MF; Hoover LC; Wu CK; Brittin HC; Ramsey CB
    J Anim Sci; 1996 Jan; 74(1):91-7. PubMed ID: 8778116
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers.
    Carnagey KM; Huff-Lonergan EJ; Trenkle A; Wertz-Lutz AE; Horst RL; Beitz DC
    J Anim Sci; 2008 Jul; 86(7):1649-57. PubMed ID: 18344288
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.
    Lee SW; Kang CS
    Nahrung; 2003 Oct; 47(5):330-3. PubMed ID: 14609089
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels.
    Rodas-González A; Huerta-Leidenz N; Jerez-Timaure N; Miller MF
    Meat Sci; 2009 Oct; 83(2):218-23. PubMed ID: 20416755
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE; Jenschke BE; Calkins CR
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Video image analysis as a potential grading system for Uruguayan beef carcasses.
    Vote DJ; Bowling MB; Cunha BC; Belk KE; Tatum JD; Montossi F; Smith GC
    J Anim Sci; 2009 Jul; 87(7):2376-90. PubMed ID: 19395512
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Effects of dry-ageing on pork quality characteristics in different genotypes.
    Juárez M; Caine WR; Dugan ME; Hidiroglou N; Larsen IL; Uttaro B; Aalhus JL
    Meat Sci; 2011 May; 88(1):117-21. PubMed ID: 21195561
    [TBL] [Abstract][Full Text] [Related]  

  • 78. New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.
    Bolumar T; Enneking M; Toepfl S; Heinz V
    Meat Sci; 2013 Dec; 95(4):931-9. PubMed ID: 23660173
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.
    Killinger KM; Calkins CR; Umberger WJ; Feuz DM; Eskridge KM
    J Anim Sci; 2004 Nov; 82(11):3294-301. PubMed ID: 15542476
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure.
    Sikes AL; Tume RK
    Meat Sci; 2014 Jun; 97(2):244-8. PubMed ID: 24598071
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 20.