190 related articles for article (PubMed ID: 22503482)
21. 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]
22. 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]
23. Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meat.
Nurmahmudi ; Sams AR
Poult Sci; 1997 Mar; 76(3):543-7. PubMed ID: 9068059
[TBL] [Abstract][Full Text] [Related]
24. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides.
Bekhit Ael-D; Suwandy V; Carne A; van de Ven R; Hopkins DL
Meat Sci; 2016 Jan; 111():139-46. PubMed ID: 26398008
[TBL] [Abstract][Full Text] [Related]
25. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.
Pivotto LM; Campbell CP; Swanson K; Mandell IB
Meat Sci; 2014 Jan; 96(1):237-46. PubMed ID: 23916959
[TBL] [Abstract][Full Text] [Related]
26. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness.
Smulders FJ; Hiesberger J; Hofbauer P; Dögl B; Dransfield E
J Anim Sci; 2006 Sep; 84(9):2456-62. PubMed ID: 16908650
[TBL] [Abstract][Full Text] [Related]
27. Effect of pre rigor stretching on beef tenderness development.
Pen S; Kim YH; Luc G; Young OA
Meat Sci; 2012 Dec; 92(4):681-6. PubMed ID: 22782009
[TBL] [Abstract][Full Text] [Related]
28. High pressure processing improves the tenderness and quality of hot-boned beef.
Morton JD; Pearson RG; Lee HY; Smithson S; Mason SL; Bickerstaffe R
Meat Sci; 2017 Nov; 133():69-74. PubMed ID: 28649047
[TBL] [Abstract][Full Text] [Related]
29. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.
Suwandy V; Carne A; van de Ven R; Bekhit Ael-D; Hopkins DL
Meat Sci; 2015 Feb; 100():222-6. PubMed ID: 25460129
[TBL] [Abstract][Full Text] [Related]
30. Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.
Shanks BC; Wulf DM; Reuter BJ; Maddock RJ
J Anim Sci; 2002 Jan; 80(1):123-8. PubMed ID: 11831509
[TBL] [Abstract][Full Text] [Related]
31. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
[TBL] [Abstract][Full Text] [Related]
32. Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device.
Fowler SM; Schmidt H; van de Ven R; Wynn P; Hopkins DL
Meat Sci; 2015 Oct; 108():138-44. PubMed ID: 26115347
[TBL] [Abstract][Full Text] [Related]
33. Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steer.
Pinto Neto M; Beraquet NJ; Cardoso S
Meat Sci; 2013 Feb; 93(2):201-6. PubMed ID: 23021627
[TBL] [Abstract][Full Text] [Related]
34. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
Christensen M; Ertbjerg P; Failla S; Sañudo C; Richardson RI; Nute GR; Olleta JL; Panea B; Albertí P; Juárez M; Hocquette JF; Williams JL
Meat Sci; 2011 Jan; 87(1):61-5. PubMed ID: 20870360
[TBL] [Abstract][Full Text] [Related]
35. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
Leygonie C; Britz TJ; Hoffman LC
Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
[TBL] [Abstract][Full Text] [Related]
36. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
Lesiak MT; Olson DG; Lesiak CA; Ahn DU
Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061
[TBL] [Abstract][Full Text] [Related]
37. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups.
Ahnström ML; Hunt MC; Lundström K
Meat Sci; 2012 Mar; 90(3):528-35. PubMed ID: 22077997
[TBL] [Abstract][Full Text] [Related]
38. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts.
De Marchi M; Penasa M; Cecchinato A; Bittante G
Meat Sci; 2013 Feb; 93(2):329-35. PubMed ID: 23098602
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
