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 *

130 related articles for article (PubMed ID: 22062033)

  • 1. Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking.
    Sheard PR; Nute GR; Richardson RI; Perry A; Taylor AA
    Meat Sci; 1999 Apr; 51(4):371-6. PubMed ID: 22062033
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs.
    Sheard PR; Nute GR; Richardson RI; Wood JD
    Meat Sci; 2005 Aug; 70(4):699-707. PubMed ID: 22063897
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
    Lorenzen CL; Miller RK; Taylors JF; Neely TR; Tatum JD; Wise JW; Buyek MJ; Reagan JO; Savell JW
    J Anim Sci; 2003 Jan; 81(1):143-9. PubMed ID: 12597384
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of cooking conditions on the eating quality of pork.
    Wood JD; Nute GR; Fursey GA; Cuthbertson A
    Meat Sci; 1995; 40(2):127-35. PubMed ID: 22059965
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.
    Wall KR; Kerth CR; Miller RK; Alvarado C
    Meat Sci; 2019 Apr; 150():141-148. PubMed ID: 30473394
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.
    Berry BW
    J Anim Sci; 1993 Sep; 71(9):2412-9. PubMed ID: 8407653
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
    George-Evins CD; Unruh JA; Waylan AT; Marsden JL
    J Anim Sci; 2004 Jun; 82(6):1863-7. PubMed ID: 15217015
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
    Gagaoua M; Micol D; Picard B; Terlouw CEM; Moloney AP; Juin H; Meteau K; Scollan N; Richardson I; Hocquette JF
    Meat Sci; 2016 Dec; 122():90-96. PubMed ID: 27501233
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.
    O'Sullivan MG; O'Neill CM; Conroy S; Judge MJ; Crofton EC; Berry DP
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441687
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Beef quality assessed at European research centres.
    Dransfield E; Nute GR; Roberts TA; Boccard R; Touraille C; Buchter L; Casteels M; Cosentino E; Hood DE; Joseph RL; Schon I; Paardekooper EJ
    Meat Sci; 1984; 10(1):1-20. PubMed ID: 22055992
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.
    Wilson KB; Overholt MF; Shull CM; Schwab C; Dilger AC; Boler DD
    J Anim Sci; 2017 May; 95(5):2052-2060. PubMed ID: 28726999
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin.
    Channon HA; Kerr MG; Walker PJ
    Meat Sci; 2004 Apr; 66(4):881-8. PubMed ID: 22061021
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.
    Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
    J Anim Sci; 2017 Jun; 95(6):2421-2437. PubMed ID: 28727037
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.