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 *

167 related articles for article (PubMed ID: 22064143)

  • 21. Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.
    Behrends JM; Goodson KJ; Koohmaraie M; Shackelford SD; Wheeler TL; Morgan WW; Reagan JO; Gwartney BL; Wise JW; Savell JW
    J Anim Sci; 2005 Dec; 83(12):2869-75. PubMed ID: 16282626
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.
    Platter WJ; Tatum JD; Belk KE; Chapman PL; Scanga JA; Smith GC
    J Anim Sci; 2003 Nov; 81(11):2741-50. PubMed ID: 14601877
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The effect of branding on consumer palatability ratings of beef strip loin steaks.
    Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
    J Anim Sci; 2016 Nov; 94(11):4930-4942. PubMed ID: 27898970
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.
    Lorenzen CL; Calkins CR; Green MD; Miller RK; Morgan JB; Wasser BE
    Meat Sci; 2010 Aug; 85(4):792-4. PubMed ID: 20416791
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness.
    Smith AM; Harris KB; Haneklaus AN; Savell JW
    Meat Sci; 2011 Oct; 89(2):228-32. PubMed ID: 21663807
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values.
    McKenna DR; King DA; Savell JW
    Meat Sci; 2004 Jan; 66(1):225-9. PubMed ID: 22063952
    [TBL] [Abstract][Full Text] [Related]  

  • 27. An audit of retail beef loin steak tenderness conducted in eight U.S. cities.
    George MH; Tatum JD; Belk KE; Smith GC
    J Anim Sci; 1999 Jul; 77(7):1735-41. PubMed ID: 10438019
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Consumer thresholds for establishing the value of beef tenderness.
    Miller MF; Carr MA; Ramsey CB; Crockett KL; Hoover LC
    J Anim Sci; 2001 Dec; 79(12):3062-8. PubMed ID: 11811460
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness.
    Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
    Meat Sci; 2016 Dec; 122():145-154. PubMed ID: 27544884
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers.
    Brooks JC; Claus HC; Dikeman ME; Shook J; Hilton GG; Lawrence TE; Mehaffey JM; Johnson BJ; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Miller MF
    J Anim Sci; 2009 Nov; 87(11):3764-9. PubMed ID: 19648496
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak.
    Miller MF; Kerth CR; Wise JW; Lansdell JL; Stowell JE; Ramsey CB
    J Anim Sci; 1997 Mar; 75(3):662-7. PubMed ID: 9078481
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force.
    Yancey JW; Apple JK; Meullenet JF; Sawyer JT
    Meat Sci; 2010 Jul; 85(3):487-92. PubMed ID: 20416819
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Tenderness assessments of top loin steaks from retail markets in four U.S. cities.
    Igo MW; Arnold AN; Miller RK; Gehring KB; Mehall LN; Lorenzen CL; Delmore RJ; Woerner DR; Wasser BE; Savell JW
    J Anim Sci; 2015 Oct; 93(10):4610-6. PubMed ID: 26523552
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness.
    Kerth CR; Wall KR; Hicks ZM; Miller RK
    Meat Sci; 2023 Oct; 204():109255. PubMed ID: 37343480
    [TBL] [Abstract][Full Text] [Related]  

  • 36. The effects of zilpaterol hydrochloride on carcass cutability and tenderness of calf-fed Holstein steers.
    Garmyn AJ; Shook JN; VanOverbeke DL; Beckett JL; Delmore RJ; Yates DA; Allen DM; Hilton GG
    J Anim Sci; 2010 Jul; 88(7):2476-85. PubMed ID: 20382878
    [TBL] [Abstract][Full Text] [Related]  

  • 37. In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.
    Mueller SL; King DA; Baird BE; McKenna DR; Osburn WN; Savell JW
    Meat Sci; 2006 Oct; 74(2):272-80. PubMed ID: 22062836
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups.
    Wyle AM; Vote DJ; Roeber DL; Cannell RC; Belk KE; Scanga JA; Goldberg M; Tatum JD; Smith GC
    J Anim Sci; 2003 Feb; 81(2):441-8. PubMed ID: 12643488
    [TBL] [Abstract][Full Text] [Related]  

  • 40. U. S. consumer perceptions of U. S. and Canadian beef quality grades.
    Tedford JL; Rodas-González A; Garmyn AJ; Brooks JC; Johnson BJ; Starkey JD; Clark GO; Derington AJ; Collins JA; Miller MF
    J Anim Sci; 2014 Aug; 92(8):3685-92. PubMed ID: 24802035
    [TBL] [Abstract][Full Text] [Related]  

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