159 related articles for article (PubMed ID: 20416829)
1. Performance of cold-set binding agents in re-formed beef steaks.
Lennon AM; McDonald K; Moon SS; Ward P; Kenny TA
Meat Sci; 2010 Aug; 85(4):620-4. PubMed ID: 20416829
[TBL] [Abstract][Full Text] [Related]
2. Mechanical tenderisation of beef muscles for use in re-formed joints made with a cold-set binder.
Lennon AM; Moon SS; Ward P; Kenny T
Meat Sci; 2010 Apr; 84(4):651-4. PubMed ID: 20374838
[TBL] [Abstract][Full Text] [Related]
3. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
[TBL] [Abstract][Full Text] [Related]
4. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.
Walsh H; Martins S; O'Neill EE; Kerry JP; Kenny T; Ward P
Meat Sci; 2010 Mar; 84(3):444-8. PubMed ID: 20374808
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
[TBL] [Abstract][Full Text] [Related]
7. The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles.
Keenan DF; Desmond EM; Hayes JE; Kenny TA; Kerry JP
Meat Sci; 2010 Apr; 84(4):691-8. PubMed ID: 20374844
[TBL] [Abstract][Full Text] [Related]
8. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
Hamling AE; Jenschke BE; Calkins CR
J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
[TBL] [Abstract][Full Text] [Related]
9. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
[TBL] [Abstract][Full Text] [Related]
10. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks.
Prado CS; de FelĂcio PE
Meat Sci; 2010 Oct; 86(2):430-5. PubMed ID: 20647150
[TBL] [Abstract][Full Text] [Related]
11. In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.
Bagley JL; Nicholson KL; Pfeiffer KD; Savell JW
Meat Sci; 2010 May; 85(1):104-9. PubMed ID: 20374872
[TBL] [Abstract][Full Text] [Related]
12. Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.
Senaratne LS; Calkins CR; de Mello AS; Pokharel S; Hinkle JB
J Anim Sci; 2010 Sep; 88(9):3084-106. PubMed ID: 20453083
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.
Yancey JW; Wharton MD; Apple JK
Meat Sci; 2011 May; 88(1):1-7. PubMed ID: 21185659
[TBL] [Abstract][Full Text] [Related]
15. Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.
Hamling AE; Calkins CR
J Anim Sci; 2008 Apr; 86(4):967-71. PubMed ID: 18192562
[TBL] [Abstract][Full Text] [Related]
16. Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.
Lorenzen CL; Calkins CR; Green MD; Miller RK; Morgan JB; Wasser BE
Meat Sci; 2010 Aug; 85(4):792-4. PubMed ID: 20416791
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.
Brooks JC; Mehaffey JM; Collins JA; Rogers HR; Legako J; Johnson BJ; Lawrence T; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Miller MF
J Anim Sci; 2010 May; 88(5):1809-16. PubMed ID: 20081069
[TBL] [Abstract][Full Text] [Related]
19. Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.
Stephens JW; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Loughin TM
J Anim Sci; 2004 Jul; 82(7):2077-86. PubMed ID: 15309955
[TBL] [Abstract][Full Text] [Related]
20. Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings.
Mehaffey JM; Brooks JC; Rathmann RJ; Alsup EM; Hutcheson JP; Nichols WT; Streeter MN; Yates DA; Johnson BJ; Miller MF
J Anim Sci; 2009 Nov; 87(11):3712-21. PubMed ID: 19717772
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]