433 related articles for article (PubMed ID: 21856894)
1. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.
Apple JK; Sawyer JT; Meullenet JF; Yancey JW; Wharton MD
J Anim Sci; 2011 Dec; 89(12):4207-20. PubMed ID: 21856894
[TBL] [Abstract][Full Text] [Related]
2. Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
Stackhouse RJ; Apple JK; Yancey JW; Keys CA; Johnson TM; Mehall LN
J Anim Sci; 2016 Apr; 94(4):1738-54. PubMed ID: 27136031
[TBL] [Abstract][Full Text] [Related]
3. Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid.
Sawyer JT; Apple JK; Johnson ZB; Baublits RT; Yancey JW
Meat Sci; 2009 Oct; 83(2):263-70. PubMed ID: 20416741
[TBL] [Abstract][Full Text] [Related]
4. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
Rose MN; Garmyn AJ; Hilton GG; Morgan JB; VanOverbeke DL
J Anim Sci; 2010 Nov; 88(11):3683-92. PubMed ID: 20656978
[TBL] [Abstract][Full Text] [Related]
5. Effects of zilpaterol hydrochloride feeding duration on beef and calf-fed Holstein strip loin steak color.
Rogers HR; Brooks JC; Hunt MC; Hilton GG; VanOverbeke DL; Killefer J; Lawrence TE; Delmore RJ; Johnson BJ; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Martin JN; Miller MF
J Anim Sci; 2010 Mar; 88(3):1168-83. PubMed ID: 19966164
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
Eastridge JS; Bowker BC
J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
[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. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef.
Sawyer JT; Apple JK; Johnson ZB
Meat Sci; 2008 Jun; 79(2):317-25. PubMed ID: 22062760
[TBL] [Abstract][Full Text] [Related]
11. Effects of succinate and pH on cooked beef color.
Ramanathan R; Mancini RA; Dady GA; Van Buiten CB
Meat Sci; 2013 Apr; 93(4):888-92. PubMed ID: 23314614
[TBL] [Abstract][Full Text] [Related]
12. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts.
Parsons AN; VanOverbeke DL; Goad CL; Mireles Dewitt CA
J Food Sci; 2011; 76(1):S63-71. PubMed ID: 21535717
[TBL] [Abstract][Full Text] [Related]
13. Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains.
Bloomberg BD; Hilton GG; Hanger KG; Richards CJ; Morgan JB; VanOverbeke DL
J Anim Sci; 2011 Nov; 89(11):3769-82. PubMed ID: 21742944
[TBL] [Abstract][Full Text] [Related]
14. The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.
Knobel SM; Mafi GG; De Witt CM; Morgan JB; Richards CJ; VanOverbeke DL
J Anim Sci; 2013 Mar; 91(3):1468-79. PubMed ID: 23296819
[TBL] [Abstract][Full Text] [Related]
15. Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes.
Gill RK; VanOverbeke DL; Depenbusch B; Drouillard JS; Dicostanzo A
J Anim Sci; 2008 Apr; 86(4):923-35. PubMed ID: 18192556
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
Parsons AN; VanOverbeke DL; Goad CL; Mireles DeWitt CA
J Food Sci; 2011; 76(1):S84-8. PubMed ID: 21535721
[TBL] [Abstract][Full Text] [Related]
19. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.
Ramanathan R; Mancini RA; Dady GA
Meat Sci; 2011 Jul; 88(3):424-8. PubMed ID: 21345606
[TBL] [Abstract][Full Text] [Related]
20. Meat quality responses to feeding distiller's grains to finishing Holstein steers.
Roeber DL; Gill RK; DiCostanzo A
J Anim Sci; 2005 Oct; 83(10):2455-60. PubMed ID: 16160059
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
