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 *

60 related articles for article (PubMed ID: 22064137)

  • 21. Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers.
    Hilton GG; Montgomery JL; Krehbiel CR; Yates DA; Hutcheson JP; Nichols WT; Streeter MN; Blanton JR; Miller MF
    J Anim Sci; 2009 Apr; 87(4):1394-406. PubMed ID: 19028853
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.
    Hamling AE; Calkins CR
    J Anim Sci; 2008 Apr; 86(4):967-71. PubMed ID: 18192562
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
    Bernthal PH; Booren AM; Gray JI
    Meat Sci; 1989; 25(2):143-54. PubMed ID: 22056163
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K; Borup U; Therkildsen M
    J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
    [TBL] [Abstract][Full Text] [Related]  

  • 26. National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments.
    Voges KL; Mason CL; Brooks JC; Delmore RJ; Griffin DB; Hale DS; Henning WR; Johnson DD; Lorenzen CL; Maddock RJ; Miller RK; Morgan JB; Baird BE; Gwartney BL; Savell JW
    Meat Sci; 2007 Nov; 77(3):357-64. PubMed ID: 22061788
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Relationship between beef consumer tenderness perception and Warner-Bratzler shear force.
    Destefanis G; Brugiapaglia A; Barge MT; Dal Molin E
    Meat Sci; 2008 Mar; 78(3):153-6. PubMed ID: 22062265
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. Effect of preslaughter feeding and ractopamine hydrochloride supplementation on growth performance, carcass characteristics, and end product quality in market dairy cows.
    Allen JD; Ahola JK; Chahine M; Szasz JI; Hunt CW; Schneider CS; Murdoch GK; Hill RA
    J Anim Sci; 2009 Jul; 87(7):2400-8. PubMed ID: 19359500
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups.
    Jeremiah LE; A K W T; Gibson LL
    Meat Sci; 1991; 30(2):97-114. PubMed ID: 22061829
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
    Fernández-Dueñas DM; Myers AJ; Scramlin SM; Parks CW; Carr SN; Killefer J; McKeith FK
    J Anim Sci; 2008 Dec; 86(12):3544-50. PubMed ID: 18765853
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
    Bernthal PH; Booren AM; Gray JI
    Meat Sci; 1991; 29(1):69-82. PubMed ID: 22060973
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Growth implants reduced tenderness of steaks from steers and heifers with different genetic potentials for growth and marbling.
    Boles JA; Boss DL; Neary KI; Davis KC; Tess MW
    J Anim Sci; 2009 Jan; 87(1):269-74. PubMed ID: 18791138
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
    Lawrence TE; Dikeman ME; Hunt MC; Kastner CL; Johnson DE
    Meat Sci; 2004 May; 67(1):129-37. PubMed ID: 22061126
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.
    Duckett SK; Neel JP; Sonon RN; Fontenot JP; Clapham WM; Scaglia G
    J Anim Sci; 2007 Oct; 85(10):2691-8. PubMed ID: 17644782
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique.
    Jenschke BE; Swedberg BJ; Calkins CR
    J Anim Sci; 2008 Oct; 86(10):2690-6. PubMed ID: 18539844
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of calcium salts on beef longissimus quality.
    Lawrence TE; Dikeman ME; Hunt MC; Kastner CL; Johnson DE
    Meat Sci; 2003 Jul; 64(3):299-308. PubMed ID: 22063016
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
    Lawrence TE; Dikeman ME; Hunt MC; Kastner CL; Johnson DE
    Meat Sci; 2003 Nov; 65(3):967-72. PubMed ID: 22063676
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles.
    Keenan DF; Desmond EM; Hayes JE; Kenny TA; Kerry JP
    Meat Sci; 2010 Apr; 84(4):691-8. PubMed ID: 20374844
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 3.