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 *

213 related articles for article (PubMed ID: 21159449)

  • 21. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
    Torrico DD; Wardy W; Pujols KD; Carabante KM; Jirangrat W; Scaglia G; Janes ME; Prinyawiwatkul W
    J Food Sci; 2015 Oct; 80(10):S2287-95. PubMed ID: 26408954
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks.
    Leick CM; Behrends JM; Schmidt TB; Schilling MW
    Meat Sci; 2011 Jan; 87(1):66-72. PubMed ID: 20875706
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. 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]  

  • 26. Consumer sensory evaluations of aging effects on beef quality.
    Brewer S; Novakofski J
    J Food Sci; 2008 Jan; 73(1):S78-82. PubMed ID: 18211374
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Roasting and braising beef roasts in microwave ovens.
    Fulton L; Davis C
    J Am Diet Assoc; 1983 Nov; 83(5):560-3. PubMed ID: 6630817
    [TBL] [Abstract][Full Text] [Related]  

  • 28. A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.
    Killinger KM; Calkins CR; Umberger WJ; Feuz DM; Eskridge KM
    J Anim Sci; 2004 Nov; 82(11):3302-7. PubMed ID: 15542477
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Consumer preferences and willingness to pay for value-added chicken product attributes.
    Martínez Michel L; Anders S; Wismer WV
    J Food Sci; 2011 Oct; 76(8):S469-77. PubMed ID: 22417604
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
    Maughan C; Tansawat R; Cornforth D; Ward R; Martini S
    Meat Sci; 2012 Jan; 90(1):116-21. PubMed ID: 21703775
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. The effects of zilpaterol hydrochloride on carcass cutability and tenderness of calf-fed Holstein steers.
    Garmyn AJ; Shook JN; VanOverbeke DL; Beckett JL; Delmore RJ; Yates DA; Allen DM; Hilton GG
    J Anim Sci; 2010 Jul; 88(7):2476-85. PubMed ID: 20382878
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Prediction of beef eating quality in France using the Meat Standards Australia system.
    Legrand I; Hocquette JF; Polkinghorne RJ; Pethick DW
    Animal; 2013 Mar; 7(3):524-9. PubMed ID: 23031268
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.
    Lepper-Blilie AN; Berg EP; Buchanan DS; Keller WL; Maddock-Carlin KR; Berg PT
    Meat Sci; 2014 Mar; 96(3):1361-4. PubMed ID: 24342187
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.
    Gruber SL; Tatum JD; Engle TE; Prusa KJ; Laudert SB; Schroeder AL; Platter WJ
    J Anim Sci; 2008 Jan; 86(1):205-10. PubMed ID: 17878276
    [TBL] [Abstract][Full Text] [Related]  

  • 36. One technology does not fit all: profiling consumers of tender and tenderised beef steaks.
    Almli VL; Van Wezemael L; Verbeke W; Ueland Ø
    Meat Sci; 2013 Mar; 93(3):361-70. PubMed ID: 23273438
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.
    Neely TR; Lorenzen CL; Miller RK; Tatum JD; Wise JW; Taylor JF; Buyck MJ; Reagan JO; Savell JW
    J Anim Sci; 1999 Mar; 77(3):653-60. PubMed ID: 10229361
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.
    McMurtrie KE; Kerth CR; Bratcher CL; Curtis PA; Smith B
    Meat Sci; 2012 Mar; 90(3):747-54. PubMed ID: 22118983
    [TBL] [Abstract][Full Text] [Related]  

  • 39. European beef consumers' interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries.
    Verbeke W; Van Wezemael L; de Barcellos MD; Kügler JO; Hocquette JF; Ueland Ø; Grunert KG
    Appetite; 2010 Apr; 54(2):289-96. PubMed ID: 19961887
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers.
    Sepúlveda WS; Maza MT; Pardos L
    Meat Sci; 2011 Apr; 87(4):366-72. PubMed ID: 21167649
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.