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.
95 related articles for article (PubMed ID: 22054744)
1. Thermomechanical properties of beef muscle. Findlay CJ; Stanley DW; Gullett EA Meat Sci; 1986; 16(1):57-70. PubMed ID: 22054744 [TBL] [Abstract][Full Text] [Related]
2. Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles. Mahendrakar NS; Dani NP; Ramesh BS; Amla BL Meat Sci; 1990; 28(3):195-202. PubMed ID: 22055573 [TBL] [Abstract][Full Text] [Related]
3. Influence of animal age on the tenderness of beef: Muscle differences. Bouton PE; Ford AL; Harris PV; Shorthose WR; Ratcliff D; Morgan JH Meat Sci; 1978 Oct; 2(4):301-11. PubMed ID: 22055129 [TBL] [Abstract][Full Text] [Related]
4. Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcasses. Abugroun HA; Forrest JC; Aberle ED; Judge MD Meat Sci; 1985; 14(1):15-28. PubMed ID: 22055778 [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. Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcasses. Abugroun HA; Forrest JC; Aberlee ED; Judge MD Meat Sci; 1985; 14(1):1-13. PubMed ID: 22055777 [TBL] [Abstract][Full Text] [Related]
7. Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force. Hildrum KI; Rødbotten R; Høy M; Berg J; Narum B; Wold JP Meat Sci; 2009 Oct; 83(2):302-7. PubMed ID: 20416729 [TBL] [Abstract][Full Text] [Related]
8. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability. Obuz E; Dikeman ME Meat Sci; 2003 Nov; 65(3):993-7. PubMed ID: 22063680 [TBL] [Abstract][Full Text] [Related]
9. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Obuz E; Dikeman ME; Loughin TM Meat Sci; 2003 Oct; 65(2):841-51. PubMed ID: 22063447 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls. Ahnström ML; Enfält AC; Hansson I; Lundström K Meat Sci; 2006 Mar; 72(3):555-9. PubMed ID: 22061740 [TBL] [Abstract][Full Text] [Related]
12. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast. Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137 [TBL] [Abstract][Full Text] [Related]
13. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Wheeler TL; Shackelford SD; Koohmaraie M J Anim Sci; 2000 Apr; 78(4):958-65. PubMed ID: 10784186 [TBL] [Abstract][Full Text] [Related]
14. Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotype. Josell A; von Seth G; Tornberg E Meat Sci; 2004 Jan; 66(1):113-24. PubMed ID: 22063939 [TBL] [Abstract][Full Text] [Related]
15. Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders. Bass PD; Scanga JA; Chapman PL; Smith GC; Tatum JD; Belk KE J Anim Sci; 2008 Jul; 86(7):1658-68. PubMed ID: 18344305 [TBL] [Abstract][Full Text] [Related]
16. Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi. Hansen S; Hansen T; Aaslyng MD; Byrne DV Meat Sci; 2004 Dec; 68(4):611-29. PubMed ID: 22062538 [TBL] [Abstract][Full Text] [Related]
17. Effect of delay time before chilling on toughness in pork with high or low initial pH. Møller AJ; Vestergaard T Meat Sci; 1987; 19(1):27-37. PubMed ID: 22055786 [TBL] [Abstract][Full Text] [Related]
18. The effect of cooling rate on beef tenderness: The significance of pH at 7 °C. Hannula T; Puolanne E Meat Sci; 2004 Jul; 67(3):403-8. PubMed ID: 22061514 [TBL] [Abstract][Full Text] [Related]
19. Thermal transition of collagen in ovine connective tissues. King NL Meat Sci; 1987; 20(1):25-37. PubMed ID: 22056117 [TBL] [Abstract][Full Text] [Related]
20. Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi. Sørheim O; Idland J; Halvorsen EC; Frøystein T; Lea P; Hildrum KI Meat Sci; 2001 Jan; 57(1):79-85. PubMed ID: 22061170 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]