BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

351 related articles for article (PubMed ID: 23921218)

  • 1. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
    Vitale M; Pérez-Juan M; Lloret E; Arnau J; Realini CE
    Meat Sci; 2014 Jan; 96(1):270-7. PubMed ID: 23921218
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE; Jenschke BE; Calkins CR
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains.
    Bloomberg BD; Hilton GG; Hanger KG; Richards CJ; Morgan JB; VanOverbeke DL
    J Anim Sci; 2011 Nov; 89(11):3769-82. PubMed ID: 21742944
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effects of extended aging and modified atmospheric packaging on beef top loin steak color.
    English AR; Mafi GG; VanOverbeke DL; Ramanathan R
    J Anim Sci; 2016 Apr; 94(4):1727-37. PubMed ID: 27136030
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
    Resconi VC; Escudero A; Beltrán JA; Olleta JL; Sañudo C; Campo Mdel M
    J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.
    Lindahl G
    Meat Sci; 2011 Apr; 87(4):428-35. PubMed ID: 21168977
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres.
    Picouet PA; Fernandez A; Realini CE; Lloret E
    Meat Sci; 2014 Jan; 96(1):574-80. PubMed ID: 24013698
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of zilpaterol hydrochloride feeding duration on beef and calf-fed Holstein strip loin steak color.
    Rogers HR; Brooks JC; Hunt MC; Hilton GG; VanOverbeke DL; Killefer J; Lawrence TE; Delmore RJ; Johnson BJ; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Martin JN; Miller MF
    J Anim Sci; 2010 Mar; 88(3):1168-83. PubMed ID: 19966164
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
    Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
    Meat Sci; 2010 Nov; 86(3):852-8. PubMed ID: 20696536
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.
    Luzardo S; Woerner DR; Geornaras I; Engle TE; Delmore RJ; Hess AM; Belk KE
    J Anim Sci; 2016 Jun; 94(6):2624-36. PubMed ID: 27285938
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
    Liu C; Zhang Y; Yang X; Liang R; Mao Y; Hou X; Lu X; Luo X
    Meat Sci; 2014 Jun; 97(2):189-96. PubMed ID: 24583327
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sampling and aging effects on beef longissimus color stability measurements.
    King DA; Shackelford SD; Kalchayanand N; Wheeler TL
    J Anim Sci; 2012 Oct; 90(10):3596-605. PubMed ID: 22859769
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts.
    Parsons AN; VanOverbeke DL; Goad CL; Mireles Dewitt CA
    J Food Sci; 2011; 76(1):S63-71. PubMed ID: 21535717
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging.
    Li X; Lindahl G; Zamaratskaia G; Lundström K
    Meat Sci; 2012 Dec; 92(4):604-9. PubMed ID: 22748308
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing.
    Dos Santos-Donado PR; Donado-Pestana CM; Ossamu Tanaka FA; Venturini AC; Francisquine Delgado E; Contreras-Castillo CJ
    Food Res Int; 2021 May; 143():110226. PubMed ID: 33992340
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of the storage life of vacuum packaged Australian beef.
    Rodas-González A; Narváez-Bravo C; Brashears MM; Rogers HB; Tedford JL; Clark GO; Brooks JC; Johnson BJ; Rathmann RJ; Miller MF
    Meat Sci; 2011 May; 88(1):128-38. PubMed ID: 21215530
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.