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 *

166 related articles for article (PubMed ID: 22061888)

  • 41. 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]  

  • 42. 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]  

  • 43. 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]  

  • 44. 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]  

  • 45. Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings.
    Mehaffey JM; Brooks JC; Rathmann RJ; Alsup EM; Hutcheson JP; Nichols WT; Streeter MN; Yates DA; Johnson BJ; Miller MF
    J Anim Sci; 2009 Nov; 87(11):3712-21. PubMed ID: 19717772
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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]  

  • 47. Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat.
    Acuff GR; Savell JW; Cross HR; Boxer MK; Vanderzant C
    Meat Sci; 1988; 23(3):165-77. PubMed ID: 22055667
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications.
    Boles JA; Parrish FC; Skaggs CL; Christian LL
    J Anim Sci; 1992 Oct; 70(10):3066-70. PubMed ID: 1429282
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.
    Acuff GR; Savell JW; Cross HR; Boxer MK; Vanderzant C
    Meat Sci; 1988; 23(2):139-49. PubMed ID: 22055609
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Do carcass traits influence consumer perception of pork eating quality?
    Valente Junior DT; Mandell IB; Bohrer BM; Dorleku JB; Campbell CP; Silva TE; Detmann E; Saraiva A; Juárez M; Duarte MS
    Meat Sci; 2024 Feb; 208():109381. PubMed ID: 37931578
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content.
    Font-i-Furnols M; Tous N; Esteve-Garcia E; Gispert M
    Meat Sci; 2012 Aug; 91(4):448-53. PubMed ID: 22429803
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability.
    King DA; Shackelford SD; Wheeler TL
    J Anim Sci; 2011 Dec; 89(12):4195-206. PubMed ID: 21821803
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
    J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Enhancing palatability traits in beef chuck muscles.
    Molina ME; Johnson DD; West RL; Gwartney BL
    Meat Sci; 2005 Sep; 71(1):52-61. PubMed ID: 22064051
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. Consumer assessment of beef strip loin steaks of varying fat levels.
    O'Quinn TG; Brooks JC; Polkinghorne RJ; Garmyn AJ; Johnson BJ; Starkey JD; Rathmann RJ; Miller MF
    J Anim Sci; 2012 Feb; 90(2):626-34. PubMed ID: 21948609
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.
    Bryhni EA; Byrne DV; Rødbotten M; Møller S; Claudi-Magnussen C; Karlsson A; Agerhem H; Johansson M; Martens M
    Meat Sci; 2003 Oct; 65(2):737-48. PubMed ID: 22063435
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effects of distribution packaging method and storage time on the physical properties and retail display characteristics of pork.
    Schluter AR; Miller MF; Jones DK; Meade MK; Ramsey CB; Patterson LL
    Meat Sci; 1994; 37(2):257-69. PubMed ID: 22059499
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
    Jayasingh P; Cornforth DP
    Meat Sci; 2004 Jan; 66(1):83-9. PubMed ID: 22063935
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.