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.
76 related articles for article (PubMed ID: 22060811)
21. 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]
22. Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine. Shackelford SD; Reagan JO; Haydon KD; Lyon CE; Miller MF Meat Sci; 1991; 30(1):59-73. PubMed ID: 22061652 [TBL] [Abstract][Full Text] [Related]
23. Determination of volatile N-nitrosamines in frankfurters containing minced fish and surimi. Pensabene JW; Fiddler W J Assoc Off Anal Chem; 1988; 71(4):839-43. PubMed ID: 3417612 [TBL] [Abstract][Full Text] [Related]
24. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice. Balange AK; Benjakul S; Maqsood S J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658 [TBL] [Abstract][Full Text] [Related]
25. Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls. Hansen S; Therkildsen M; Byrne DV Meat Sci; 2006 Dec; 74(4):628-43. PubMed ID: 22063216 [TBL] [Abstract][Full Text] [Related]
26. Flavour perception of oxidation in beef. Campo MM; Nute GR; Hughes SI; Enser M; Wood JD; Richardson RI Meat Sci; 2006 Feb; 72(2):303-11. PubMed ID: 22061558 [TBL] [Abstract][Full Text] [Related]
27. 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]
28. Effects of enhancement procedures on whole and re-formed beef forequarter muscles. Lennon AM; Moon SS; Ward P; O'Neill EE; Kenny T Meat Sci; 2006 Mar; 72(3):513-7. PubMed ID: 22061735 [TBL] [Abstract][Full Text] [Related]
29. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters. Allais I; Viaud C; Pierre A; Dufour E Meat Sci; 2004 Jun; 67(2):219-29. PubMed ID: 22061317 [TBL] [Abstract][Full Text] [Related]
30. Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times. Igo JL; Brooks JC; Johnson BJ; Starkey J; Rathmann RJ; Garmyn AJ; Nichols WT; Hutcheson JP; Miller MF J Anim Sci; 2011 Mar; 89(3):792-7. PubMed ID: 21346138 [TBL] [Abstract][Full Text] [Related]
31. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef. Arnett EJ; Fluharty FL; Loerch SC; Zerby HN; Zinn RA; Kuber PS J Anim Sci; 2012 Mar; 90(3):960-72. PubMed ID: 21965452 [TBL] [Abstract][Full Text] [Related]
32. Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters. Tan SS; Aminah A; Zhang XG; Abdul SB Meat Sci; 2006 Mar; 72(3):387-97. PubMed ID: 22061722 [TBL] [Abstract][Full Text] [Related]
33. Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries. Schultze KK; Linton RH; Cousin MA; Luchansky JB; Tamplin ML Food Microbiol; 2007 Jun; 24(4):352-61. PubMed ID: 17189761 [TBL] [Abstract][Full Text] [Related]
34. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. López-López I; Cofrades S; Jiménez-Colmenero F Meat Sci; 2009 Sep; 83(1):148-54. PubMed ID: 20416775 [TBL] [Abstract][Full Text] [Related]
35. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua. Park Y; Kelleher SD; McClements DJ; Decker EA J Agric Food Chem; 2004 Feb; 52(3):597-601. PubMed ID: 14759155 [TBL] [Abstract][Full Text] [Related]
36. Effects of high-oil corn on feedlot performance, carcass characteristics, fatty acid profiles, beef palatability, and retail case life traits of beef top loin steaks. Price BD; Garmyn AJ; Derington HM; Galyean ML; Jackson SP; Smith SB; Miller MF J Anim Sci; 2011 Mar; 89(3):809-16. PubMed ID: 21097687 [TBL] [Abstract][Full Text] [Related]
37. Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods. Nurkhoeriyati T; Huda N; Ahmad R Int J Food Sci Nutr; 2012 Jun; 63(4):498-505. PubMed ID: 22126368 [TBL] [Abstract][Full Text] [Related]
38. Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters. Orozco D; Alarcon-Rojo AD; Chavez-Mendoza C; Luna L; Carrillo-Lopez LM; Ronquillo O Anim Biosci; 2021 Oct; 34(10):1674-1683. PubMed ID: 33332948 [TBL] [Abstract][Full Text] [Related]
39. Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle. Pietrasik Z; Aalhus JL; Gibson LL; Shand PJ Meat Sci; 2010 Mar; 84(3):512-7. PubMed ID: 20374818 [TBL] [Abstract][Full Text] [Related]
40. 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] [Previous] [Next] [New Search]