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.
135 related articles for article (PubMed ID: 22059772)
21. 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]
22. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. Behrends JM; Goodson KJ; Koohmaraie M; Shackelford SD; Wheeler TL; Morgan WW; Reagan JO; Gwartney BL; Wise JW; Savell JW J Anim Sci; 2005 Mar; 83(3):662-70. PubMed ID: 15705763 [TBL] [Abstract][Full Text] [Related]
23. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses. Stolowski GD; Baird BE; Miller RK; Savell JW; Sams AR; Taylor JF; Sanders JO; Smith SB Meat Sci; 2006 Jul; 73(3):475-83. PubMed ID: 22062486 [TBL] [Abstract][Full Text] [Related]
24. Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum. Warner RD; Kauffman RG; Russel RL Meat Sci; 1993; 33(3):359-72. PubMed ID: 22060153 [TBL] [Abstract][Full Text] [Related]
25. 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]
27. 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]
28. Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. Wheeler TL; Shackelford SD; Koohmaraie M J Anim Sci; 1999 Apr; 77(4):882-8. PubMed ID: 10328352 [TBL] [Abstract][Full Text] [Related]
29. Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. Kukowski AC; Maddock RJ; Wulf DM; Fausti SW; Taylor GL J Anim Sci; 2005 Nov; 83(11):2605-10. PubMed ID: 16230658 [TBL] [Abstract][Full Text] [Related]
30. Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. Legako JF; Brooks JC; O'Quinn TG; Hagan TD; Polkinghorne R; Farmer LJ; Miller MF Meat Sci; 2015 Feb; 100():291-300. PubMed ID: 25460139 [TBL] [Abstract][Full Text] [Related]
31. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. Shackelford SD; Wheeler TL; Koohmaraie M J Anim Sci; 1995 Nov; 73(11):3333-40. PubMed ID: 8586592 [TBL] [Abstract][Full Text] [Related]
32. Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles. Shackelford SD; Wheeler TL; Koohmaraie M J Anim Sci; 1997 Aug; 75(8):2100-5. PubMed ID: 9263057 [TBL] [Abstract][Full Text] [Related]
33. Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics. Torrescano G; Sánchez-Escalante A; Giménez B; Roncalés P; Beltrán JA Meat Sci; 2003 May; 64(1):85-91. PubMed ID: 22062666 [TBL] [Abstract][Full Text] [Related]
34. Physical, chemical, and histological characteristics of 18 lamb muscles. Tschirhart-Hoelscher TE; Baird BE; King DA; McKenna DR; Savell JW Meat Sci; 2006 May; 73(1):48-54. PubMed ID: 22062053 [TBL] [Abstract][Full Text] [Related]
35. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. Emerson MR; Woerner DR; Belk KE; Tatum JD J Anim Sci; 2013 Feb; 91(2):1024-34. PubMed ID: 23148250 [TBL] [Abstract][Full Text] [Related]
36. The influence of cooking rate and holding time on beef chuck and round flavor. James JM; Calkins CR Meat Sci; 2008 Apr; 78(4):429-37. PubMed ID: 22062462 [TBL] [Abstract][Full Text] [Related]