512 related articles for article (PubMed ID: 23911040)
1. Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.
Ba HV; Park K; Dashmaa D; Hwang I
Anim Sci J; 2014 Feb; 85(2):164-73. PubMed ID: 23911040
[TBL] [Abstract][Full Text] [Related]
2. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing.
Li X; Babol J; Bredie WL; Nielsen B; Tománková J; Lundström K
Meat Sci; 2014 Aug; 97(4):433-42. PubMed ID: 24769099
[TBL] [Abstract][Full Text] [Related]
3. Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing.
Park BY; Seong PN; Ba HV; Park KM; Cho SH; Moon SS; Kang GH
Anim Sci J; 2015 Jun; 86(6):646-54. PubMed ID: 25491951
[TBL] [Abstract][Full Text] [Related]
4. Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times.
Lagerstedt Å; Lundström K; Lindahl G
Meat Sci; 2011 Feb; 87(2):101-6. PubMed ID: 20934260
[TBL] [Abstract][Full Text] [Related]
5. Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging.
Stetzer AJ; Tucker E; McKeith FK; Brewer MS
J Food Sci; 2008 Jan; 73(1):S6-10. PubMed ID: 18211371
[TBL] [Abstract][Full Text] [Related]
6. Variation in palatability and biochemical traits within and among eleven beef muscles.
Rhee MS; Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2004 Feb; 82(2):534-50. PubMed ID: 14974553
[TBL] [Abstract][Full Text] [Related]
7. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
Marino R; Della Malva A; Albenzio M
J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
[TBL] [Abstract][Full Text] [Related]
8. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.
Cruzen SM; Kim YH; Lonergan SM; Grubbs JK; Fritchen AN; Huff-Lonergan E
Meat Sci; 2015 Mar; 101():63-72. PubMed ID: 25437452
[TBL] [Abstract][Full Text] [Related]
9. Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals.
Scramlin SM; Newman MC; Cox RB; Sepe HA; Alderton AL; O'Leary J; Mikel WB
J Food Sci; 2010 Mar; 75(2):S89-94. PubMed ID: 20492261
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
Lindahl G; Lagerstedt A; Ertbjerg P; Sampels S; Lundström K
Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
[TBL] [Abstract][Full Text] [Related]
12. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
Hamling AE; Jenschke BE; Calkins CR
J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
[TBL] [Abstract][Full Text] [Related]
13. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.
Rossi R; Pastorelli G; Cannata S; Tavaniello S; Maiorano G; Corino C
Meat Sci; 2013 Nov; 95(3):542-8. PubMed ID: 23793093
[TBL] [Abstract][Full Text] [Related]
17. Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle.
Maggiolino A; Lorenzo JM; Marino R; Della Malva A; Centoducati P; De Palo P
J Sci Food Agric; 2019 Mar; 99(4):1660-1667. PubMed ID: 30198064
[TBL] [Abstract][Full Text] [Related]
18. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.
Garmyn AJ; Hilton GG; Mateescu RG; Morgan JB; Reecy JM; Tait RG; Beitz DC; Duan Q; Schoonmaker JP; Mayes MS; Drewnoski ME; Liu Q; VanOverbeke DL
J Anim Sci; 2011 Sep; 89(9):2849-58. PubMed ID: 21512113
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.
Albertí P; Campo MM; Beriain MJ; Ripoll G; Sañudo C
J Sci Food Agric; 2017 Feb; 97(3):753-760. PubMed ID: 27166711
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
