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 *

320 related articles for article (PubMed ID: 24056407)

  • 1. 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]  

  • 2. Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.
    Liu Y; Mao Y; Liang R; Zhang Y; Wang R; Zhu L; Han G; Luo X
    Meat Sci; 2016 May; 115():45-9. PubMed ID: 26826666
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of slaughter age and carcass suspension on meat quality in Angus heifers.
    Lundesjö Ahnström M; Hessle A; Johansson L; Hunt MC; Lundström K
    Animal; 2012 Sep; 6(9):1554-62. PubMed ID: 23031529
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of muscle stretching on meat quality of biceps femoris from beef.
    Bayraktaroglu AG; Kahraman T
    Meat Sci; 2011 Jul; 88(3):580-3. PubMed ID: 21392893
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.
    Obuz E; Akkaya L; Gök V; Dikeman ME
    Meat Sci; 2014 Mar; 96(3):1227-32. PubMed ID: 24334044
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison.
    Hutchison CL; Mulley RC; Wiklund E; Flesch JS; Sims K
    Meat Sci; 2014 Oct; 98(2):104-9. PubMed ID: 24922603
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.
    Liu Y; Mao Y; Zhang Y; Liang R; Wang R; Zhu L; Meng X; Luo X
    Meat Sci; 2015 Feb; 100():139-44. PubMed ID: 25460117
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Effect of temperature and pH on postmortem color development of porcine M. longissimus dorsi and M. semimembranosus.
    Duan Y; Huang L; Xie J; Yang K; Yuan F; Bruce HL; Plastow GS; Ma J; Huang L
    J Sci Food Agric; 2013 Mar; 93(5):1206-10. PubMed ID: 23165775
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.
    Li K; Zhang Y; Mao Y; Cornforth D; Dong P; Wang R; Zhu H; Luo X
    Meat Sci; 2012 Dec; 92(4):795-804. PubMed ID: 22857853
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.
    Mohrhauser DA; Lonergan SM; Huff-Lonergan E; Underwood KR; Weaver AD
    J Anim Sci; 2014 Mar; 92(3):1261-70. PubMed ID: 24492563
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.
    England EM; Fisher KD; Wells SJ; Mohrhauser DA; Gerrard DE; Weaver AD
    J Anim Sci; 2012 Mar; 90(3):989-95. PubMed ID: 21984717
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 16.